Azerbaijani Tandyr Kebab with Lamb and Tandoor Cooking

Method

1. In a bowl, mix lamb, olive oil, lemon juice, garlic, cumin, paprika, salt, and pepper. Marinate 2-4 hours. Preheat tandoor or oven to 450°F (230°C). Thread lamb onto skewers. Cook 15-20 minutes, turning occasionally. Serve with flatbread and yogurt sauce.
2. Combine lamb, olive oil, lemon juice, garlic, cumin, paprika, salt, and pepper in a bowl. Let sit 2 hours. Heat tandoor to 450°F (230°C). Place skewers in oven and cook 18-20 minutes. Check internal temperature reaches 63°C (145°F). Serve with pita and yogurt.
3. Mix lamb with olive oil, lemon juice, garlic, cumin, paprika, salt, and pepper. Marinate 3 hours. Preheat oven to 450°F (230°C). Place skewers on baking sheet and cook 15-20 minutes. Ensure meat reaches 63°C (145°F). Serve with flatbread and tzatziki.
4. In a bowl, combine lamb, olive oil, lemon juice, garlic, cumin, paprika, salt, and pepper. Let marinate 2-3 hours. Heat oven to 450°F (230°C). Place skewers in oven and bake 18-20 minutes. Check meat temperature at 63°C (145°F). Serve with rice and yogurt.