Tandoor Kabob

Cut the lamb into large chunks of 250–300 g, leaving a bit of fat on. Rub with salt and black pepper and let sit at room temperature for 45 minutes so the meat absorbs the seasoning.

Light the tandoor and wait until the wood burns down completely to embers; for a home oven, preheat it to 230 °C.

Place a heatproof metal or ceramic bowl with 500 ml of cold water in the bottom of the tandoor: the steam will help keep the lamb moist. In the oven, set this bowl on the bottom rack and cook the meat on a rack above it.

Thread the lamb chunks onto thick skewers or arrange them on a rack. Hang or place 3 juniper branches nearby so the meat picks up their piney aroma. Do not use ornamental juniper if it has been treated with chemicals.

In the tandoor, gather the embers in one spot, hang the skewers, seal the lid and all openings tightly with clay or heatproof dough. Roast for about 90 minutes; in the oven, cover the meat with foil for the first 60 minutes, then remove it and continue roasting for another 30 minutes.

Check for doneness: the meat should pierce easily and the juices should run clear; for food safety, the temperature at the thickest part should reach at least 63 °C. Let the lamb rest for 10 minutes.

Serve the tandoor kabob hot with onion, tomatoes, parsley, and Uzbek flatbread.