TIKE-KEBAB 
Ingredients:
mutton – 330 g
onion – 60 g
fresh onion – 40 g
parsley and basil – 10 g
sumakh – 3 g or narsharab – 5 g
salt, pepper
Cut off 35-40-gram pieces of lamb from the thigh or back, salt and pepper, thread the pieces onto long thin metal skewers and cook over hot coals. Sometimes we marinate meat. Kebab should be served as soon as it is ready. As soon as they are cooked, serve the lamb pieces with rings of raw onion, chopped herbs, sumakh or narsharab, and lavash–thin bread.
LULAH KEBAB (MINCED LAMB SKEWERS)
Ingredients:
lamb mince – 330 g
Fat from the tail part of the lamb – 20 g
onion – 20 g
green onions – 40 g
parsley and basil – 15 g
wheat flour – 45 g
sumakh, salt, pepper
The soft part of the lamb is passed through a meat grinder along with onions; pepper and salt are added and mixed thoroughly. Remove the mince from fridge 15-20 minutes before you start putting it on skewers. Take a portion of mince and start ‘dressing’ it around a skewer. The longer you do this the better the mince will ‘sit’ on the skewer. Lula kebab is grilled on charcoal. When the lamb is served on the table, it is placed inside the lavash. For the preparation of lavash, yeast-free solid dough is rolled out with a thickness of 1 mm and both faces are baked in a pan without oil. Lula kebab is served with chopped onion, sumac or tomatoes fried in skewer.
AMATEUR SHASHLIK (rib bones shashlik)
The ingredients and preparation are the same as for the Tike kebab. Here, the mutton carcass cuts 5-6 pieces of meat together with the ribs of the back, and when you start putting it on skewers, the top of those pieces should face one side.
CHICKEN KEBAB
Ingredients:
chicken pieces – 300 g
onions – 35 g
corianderand parsley – 25 g
sumakh, salt, pepper
40-50 gram pieces are cut from the first processed chicken meat, salt and pepper are added. It is put on a skewer and fry it on a grill. The prepared kebab is served with chopped onion and sprinkled with herbs. Turkey chicken kebab is prepared in the same way.
CHICKEN KEBAB
Ingredients:
chicken – 285 g
sour cream – 10 g
onions – 30 g
coriander and parsley – 25 g
lemon – 1 pc. or narsharab – 25 g
salt, pepper
The first processed chick is divided into two parts, pepper and salt are added and put on a skewer. It is soaked with sour cream and fried on the grill. Next to the finished kebab, cut the onion into rings and put a slice of lemon on top.
KEBAB IN THE FRYING PAN (PAN KEBAB)
Ingredients:
lamb – 220 g
melted butter – 30 g
onions – 40 g
eggs – 2 pcs.
sugar – 5 g
vinegar – 10 g
coriander and dill – 25 g
salt, pepper substitute 200 g/ fresh tomatoes for the sugar and vinegar in summer
Peel onions and mince together with the lamb. Add salt and pepper and mix well by hand. 3 round meatballs are prepared and fried in oil for each portion, sugar, and vinegar are added and juice is prepared. Put a small skillet on the frying pan and add eggs with mixed greens, as well as juice made from onion, and bring it to the ready condition. Sprinkle with chopped herbs to serve.
EGGPLANT KEBAB WITH THE LAMB FAT
Ingredients:
eggplant – 350 g
fat from the tail part of the lamb– 60 g
onions – 40 g
parsley and dill – 20 g
salt, pepper
Eggplant (small ones) is cleaned, the stalk is cut. Sheep tail is cut in 15-20 g weight and put on a skewer with eggplant. Fry on the grill, when served, peel the eggplant, chop it along with the tail fat, add salt and pepper and sprinkle with herbs.
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POTATO KEBAB
Ingredients:
potatoes – 350 g.
fat from the tail part of the lamb – 60 g.
fresh onion – 40 g.
parsley – 18 g
sumakh, salt
Peel the potatoes, cut the big ones in 40-50 grams weight and cook in boiling salty water (15-20 seconds). The lamb's tail is cut into 15-20 gram pieces, alternately stuffed with potatoes, and fried on the grill. Sprinkle greens on top of the prepared kebab.
LIVER KEBAB
Ingredients:
lamb's liver – 230 g
fat from tail part of the lamb – 60 g
parsley – 18 g
sumakh, salt
Remove any membranes from the livers and cut them into 30-40 g pieces. Cut the sheep fat into 10-15 g cubes. Thread the pieces of liver and fat alternately onto skewers. Sprinkle the liver with salt water. Serve with chopped parsley and sumakh.