Kabob / Shashlik

Uzbek kabobs favor big cubes of marinated lamb or beef, onions, and sometimes chunks of fat between meat for basting. Skewers hit blistering charcoal for char and smoke.

Chicken lyulya (ground skewers) and vegetable skewers are common add-ons. Rice pilaf or bread completes the plate.

For delivery, kabobs are best slightly underdone so they finish in your oven—ask the restaurant if they pack that way. Pickup preserves char best.

Compare kabob photos on UzEats: look for caramelized edges, not gray steam-table meat.