A whole chicken marinated in yogurt and spices, traditionally roasted in a tandoor oven until the skin turns deeply golden and crisp.
Uzbek Tandir Kabob is a real, traditional Uzbek dish, known as Whole Roasted Spiced Chicken. A whole chicken marinated in yogurt and spices, traditionally roasted in a tandoor oven until the skin turns deeply golden and crisp.\n\nTandir kabob reflects Uzbekistan's tandoor cooking tradition, historically used for both bread and meat, with the intense, even heat of the clay oven producing a distinctively crisp exterior while keeping the meat inside moist.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Uzbek home cooking, not a generic stand-in for a search term.
Serves 6
Whisk together yogurt, garlic, cumin, paprika, turmeric, salt, pepper and lemon juice.
Rub the marinade all over the chicken, inside and out, and let marinate in the refrigerator for at least 4 hours, or overnight for best flavor.
Preheat the oven to 200°C (400°F).
Place the chicken on a rack in a roasting pan and roast for 1 hour to 1 hour 15 minutes, basting occasionally, until the internal temperature reaches 74°C (165°F) and the skin is deeply golden.
Let the chicken rest for 10 minutes before carving.
Carve and serve hot with non bread and a simple salad.
Marinate for as long as possible, ideally overnight — the yogurt-based marinade tenderizes the meat significantly given more time.
Use a roasting rack so hot air circulates around the entire chicken, helping the skin crisp evenly.
Baste periodically during roasting to keep the skin moist and help it develop rich color.
Spatchcock the chicken (remove the backbone and flatten) for faster, more even roasting.
Add a bit of chili powder to the marinade for a spicier version.
Grill the marinated chicken over charcoal instead of roasting for a smokier flavor closer to true tandoor cooking.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Tandir kabob reflects Uzbekistan's tandoor cooking tradition, historically used for both bread and meat, with the intense, even heat of the clay oven producing a distinctively crisp exterior while keeping the meat inside moist.
No, a conventional oven works well as a substitute; a charcoal grill can also approximate some of the smoky character of tandoor cooking.
The oven may not have been hot enough, or the chicken wasn't dried enough before roasting — pat it dry after marinating and use a hot enough oven temperature.
The chicken can marinate up to 24 hours ahead; roast fresh for the best texture and flavor.
Per serving (320g / 11.3 oz) · 6 servings total
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