Kebab Flavor Without the Grill

The weather is getting cold but that doesn't mean you can't enjoy the outdoor taste of kebab (or shashlik). 

 

For this Chicken Kebab I used Shawarma spice, vinegar, and lemon juice. I used chicken thighs and baked them in the oven 350 degrees for 45 minutes covered with foil. Then for 15 minutes without foil. I servedchicken with qovurilgan yosh kartoshka or fried baby potatoes. I just boiled the potatoes in their skin for 15 minutes. Then I peeled them in cold water and then fried them in butter. I used green onion and spinach as decoration. I served the chicken with rice cooked with butter, salt, and garlic. 

This is called Kazan Kebab. A kazan is a deep pot you cook in Central Asia. 

This is a kazan or qozon, qazan, or ghazan

To make Kazan Kebab you first marinate the beef in your chosen sauce. I like vinegar, lemon juice, pepper and salt. Then you fry it until slightly brown at the bottom of the kazan or pot. Then you put it on the lowest heat and cover. Simmer for about 45 minute. I put some onion circles on top. I need to see how it would taste in a Crock Pot.