MEAT in the Tandoor – GEORY KAVKAZ

1. INGREDIENTS (Serves ~8)

• 2–3 kg beef roast (like sirloin or rib roast), trimmed
• Salt and freshly ground black pepper, to taste
• 4–5 garlic cloves, crushed
• 2 onions, grated or finely chopped
• 2 tbsp vegetable oil or animal fat
• 1 tsp ground cumin or paprika (optional—for extra aroma)
• Optional fresh herbs: thyme, rosemary

2. PREP & MARINATE

1. Pat the meat dry with paper towels.
2. In a small bowl, mix garlic, grated onion, oil (or fat), salt, pepper, and optional spice into a thick paste.
3. Rub this marinade thoroughly all over the meat, including any slits.
4. Allow to rest for 2–4 hours, or ideally overnight, in the fridge for deeper flavor.

3. SET UP THE TANDOOR

1. Heat your tandoor or charcoal pit until glowing embers form—no large open flames.
2. Secure the meat into the tandoor using skewers or hooks, ensuring it sits evenly with space around it.
3. Rotate or adjust the meat occasionally to ensure uniform cooking.

4. ROAST THE MEAT

1. Roast for about 1.5–2 hours, until:
   • A rich, deep crust forms on the outside
   • Internal temperature reaches 60–70 °C (140–160 °F) for medium doneness
2. Baste the meat periodically with oil or fat to keep it juicy and develop color.

5. REST & SERVE

1. Remove the roast and let it rest for 15 minutes, loosely covered.
2. Carve into thick slices against the grain.
3. Serve hot with:
   • Flatbreads or rustic bread
   • Charred or pickled onions
   • Fresh salad, herbs, or lemon wedges for freshness

✅ TIPS

• Use a heavy-duty tandoor setup and maintain solid ember heat.
• Marinating overnight enhances tenderness and flavor.
• Basting during roasting adds richness and prevents drying.
• Resting is key—allows juices to redistribute for a tender finish.