Chunks of lamb marinated in a mixture of onion, vinegar, and pomegranate juice, impaled on a large skewer and grilled on the barbecue. In Russian, called shashlig, from Turkic shishlyk (literally, "for skewer").
In ancient times, nomadic Turkic tribes who roamed the region of present-day Azerbaijan spent their evenings around fires barbecuing the catch of the day. Today in Azerbaijan, whether you're in a restaurant or at a wedding, you'll find that meat is still cooked basically the same way, as "kababs". No Azerbaijani restaurant would be without "LBT" kababs - meaning Lula (ground lamb), Balig (fish, referring to sturgeon) and Tika (lamb chops).
In the summertime, Azerbaijanis love to go out to their dachas and make kababs outdoors. Kabab is one food that men take responsibility for preparing. It's considered a man's job and women can finally take a rest!
To make kababs, cut large cubes of meat and thread them onto metal skewers. Then barbecue them over coals or fire. Once the kabab is well-done (but still tender), the meat is taken off the skewers and served with roasted tomatoes, peppers and eggplant. The meat is often sprinkled with finely chopped white onion and a sour burgundy-colored spice known as sumag. Fish kabab is served with concentrated pomegranate juice.
Lamb - 347 g;
vegetable oil - 5 g or sour cream - 10 g;
onions - 24 g; spring onions - 32 g;
lemon - 115;
narsharab (pomegranate sauce) - 5 g;
sumakh - - 1 g; pepper -0.1 g;
salt to taste.
Dress sturgeon as usual, cut into 40-50 g pieces, sprinkle with salt and pepper, brush with sour cream and roast on charcoal fire for 7-10 minutes. Lay the cooked fish out on the dish, garnish with fresh tomatoes and shredded onions. Serve narsharab and sumakh separately.