Tika kebab is chunks of premium lamb or beef marinated with onion juices and spices, then skewered and grilled to smoky perfection over charcoal. It is a classic, hearty Azerbaijani kebab, usually served with flatbread, sumac, and roasted vegetables.
What is Tika Kebab?
Tika kebab (also spelled tike, meaning "piece" or "chunk") is the cornerstone of Azerbaijani barbecue. It consists of perfectly cubed pieces of meat, most traditionally lamb, that have been marinated to achieve maximum tenderness. The meat is threaded tightly onto thin metal skewers, often alternating with small pieces of lamb fat to baste the meat naturally as it cooks. It is then grilled over a charcoal "mangal". The high heat sears the outside, creating a delicious, smoky crust, while the inside remains tender and juicy. It is a rustic, essential dish found everywhere, from roadside grills in the Caucasus mountains to high-end restaurants in Baku.
How do you eat Tika Kebab?
Like most Azerbaijani kebabs, Tika is best enjoyed straight off the fire. You will typically be given a sheet of lavash or a piece of hot tendir bread. You use the bread like a glove to grip the hot chunks of meat and slide them off the skewer onto your plate. Immediately sprinkle the hot meat with sumac and sliced red onions. It is very common to order a side of "mangal salati" (a roasted vegetable salad made of grilled eggplants, tomatoes, and peppers) or simply eat it with fresh cucumbers, tomatoes, and herbs like coriander and tarragon. A glass of cold Ayran or local mineral water is the perfect pairing.
What is the best marinade for Tika Kebab?
In Azerbaijan, the marinade is kept intentionally simple to let the natural flavour of the grass-fed meat shine. The most authentic tenderizer is onion juice or very finely grated onion. The meat is massaged with the onion, salt, black pepper, and sometimes a few sprigs of fresh thyme (keklikotu). It is left to rest for several hours or overnight in the fridge. Heavy acids like strong vinegar or thick yogurt marinades (which are common in Turkish or Arab kebabs) are rarely used in classic Azerbaijani Tika, as they can mask the taste of the lamb.
