Kebab in a Cauldron (Uzbek Cuisine)

by Editorial Staff

Recipes for the cauldron are traditional in Uzbek cuisine. Everyone knows the famous pilaf, but even Uzbek shashlik can be cooked in a cauldron.

Summary

Prep Time	20 mins
Cook Time	3 hrs
Total Time	3 hrs 20 mins
Course	Main Dishes
Cuisine	Uzbek
Servings (Default: 2)

Ingredients

Instructions

The meat (beef or lamb) is cut into small pieces (approximately 2×2 cm).
Onions are peeled, washed, chopped into rings.
Dill (or cilantro) is washed, finely chopped.
Dill (or cilantro) is washed, finely chopped
The meat is salted. Stir.
Prepared onions are mixed with finely chopped dill or cilantro.
Meat and onion-dill mixture are placed in the cauldron in layers so that the entire tab in the cauldron is not lower than the middle of the cauldron or does not reach its top by 2 fingers.
Meat and onion-dill mixture are placed in the cauldron in layers
In the penultimate layer, put halves of a pod of red pepper or red ground pepper.
The cauldron is tightly closed and placed on very low heat. Lamb languishes in a cauldron for about 3 hours.
Uzbek kebab is ready in a cauldron.
Uzbek kebab is ready in a cauldron
Uzbek-style meat is served with pickled onions.

Bon Appetit!

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About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.