Uzbek Achichuk Tomato and Sweet Onion Salad with Grilled Lamb Kebabs

Marinate the lamb the night before if you can, or at least 2 hours ahead: toss the cubes with the grated onion and its juices, cumin, coriander, black pepper, 2 tablespoons of the oil, and 2 teaspoons salt. Cover and refrigerate — the onion enzymes tenderize the meat while the spices work their way in.

Serves 4

Ingredients

• 1 1/2 lb boneless lamb shoulder, cut into 1 1/4-inch cubes
• 1 large onion, grated, for the marinade
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground black pepper
• 3 tablespoons neutral oil
• 2 lb ripe farmers-market tomatoes, in mixed colors
• 1 large sweet onion, sliced paper-thin
• 1 fresh green chili, thinly sliced
• 1/2 cup fresh basil and cilantro leaves, torn
• 1 tablespoon red wine vinegar
• 4 pieces flatbread or non, for serving
• Kosher salt

Instructions

1. Marinate the lamb the night before if you can, or at least 2 hours ahead: toss the cubes with the grated onion and its juices, cumin, coriander, black pepper, 2 tablespoons of the oil, and 2 teaspoons salt. Cover and refrigerate — the onion enzymes tenderize the meat while the spices work their way in.
2. About 40 minutes before you cook, pull the lamb out to come to room temperature and thread it onto skewers, alternating lean cubes with pieces that carry a little fat cap. Leave a small gap between cubes so the heat can circulate.
3. Slice the sweet onion as thinly as you possibly can, then put the slices in a bowl of ice water for 15 minutes. This one step is what separates a great achichuk from a harsh one — it pulls out the sulfurous bite and leaves crisp, sweet, almost translucent rings.
4. Slice the tomatoes into thin rounds, arrange them across a wide platter, and salt them lightly. Let them sit for 10 minutes so they release a little juice, which becomes the dressing.
5. Drain the onions thoroughly and pat dry, then scatter them over the tomatoes with the sliced chili. Sprinkle over the vinegar and the remaining tablespoon of oil, and season with another pinch of salt.
6. Grill the kebabs over hot coals or a very hot grill, turning every 2 minutes, for 8 to 10 minutes total — you want a hard char on the outside while the centers stay pink and juicy. Rest them on a plate for 5 minutes.
7. Just before serving, tear the basil and cilantro over the salad. Warm the flatbread briefly on the grill, then slide the kebabs off the skewers directly onto the bread so the juices soak in.
8. Serve the platter of achichuk in the middle of the table with the lamb and bread, and let everyone build their own bites.
9. Achichuk is the salad that appears on nearly every table in Uzbekistan, from Tashkent chaikhanas to roadside kebab stands, and its purpose is entirely functional: rich, cumin-heavy grilled lamb needs something sharp and cooling beside it. The genius is in the restraint — no lettuce, no heavy dressing, just tomatoes at the absolute height of ripeness and onion tamed by cold water. Late summer, when farmers-market tomatoes are heavy and fragrant enough to eat like fruit, is the only time this dish reaches its full potential. Along the old Silk Road cities of Samarkand and Bukhara, the same combination has been feeding travelers for centuries.

Nutrition (estimated, per serving)

• Calories: 610 kcal
• Protein: 38g
• Fat: 32g
• Carbohydrates: 42g
• Fiber: 6g
• Sugar: 12g
• Sodium: 820mg