Tear & Share: 4 American Infused Bukharian BBQ Staples

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No fusion. No fluff. Just what you'd expect to find on a Bukharian grill in Queens.

 

Kabab Kofta – Ground Beef Skewers

Smoky, juicy, and perfectly spiced. This is Bukharian street food gone to the backyard.

Ingredients:

• 2 lbs ground beef (or lamb/beef mix)
• 1 small onion, grated
• 1 egg
• ½ cup breadcrumbs or matzah meal
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste

Instructions:

1. Mix ingredients and form around flat metal skewers.
2. Chill 30 mins.
3. Grill 4–5 minutes per side until cooked through.

Serve with suzma and pickled onions. Wrap in grilled laffa.

 

Grilled Tomato Achichuk Salad

The bright, spicy salad we all know — with fire-roasted tomatoes for a BBQ twist.

Ingredients:

• 4 ripe tomatoes, halved
• 1 red onion, thinly sliced
• Chili flakes or fresh chili
• 1 tbsp vinegar
• 2 tbsp olive oil
• Salt to taste

Instructions:

1. Grill tomatoes cut-side down, cool, and slice.
2. Toss with onions, vinegar, chili, oil.
3. Chill slightly or serve at room temp.

Bring color and bite to any meat course.

 

Grilled Peppers Stuffed with Oshi Rice

Like Dolma, but made for fire. Soft, smoky, and satisfying — meat optional.

Ingredients:

• 4 bell peppers
• 2 cups Oshi-style cooked rice
• Optional: ½ lb ground beef, browned
• Cumin, turmeric, chopped herbs
• Tomato paste for topping

Instructions:

1. Mix rice, meat, and seasonings.
2. Fill halved or whole peppers.
3. Grill in foil until soft, top with tomato paste.

Pairs perfectly with grilled flatbread.

 

Grilled Noni Flatbread with Garlic Oil

Chewy, blistered, and finished with a garlicky brush. Essential.

Ingredients:

• 2½ cups flour
• 1 tsp salt
• 1 tsp yeast
• ¾ cup warm water
• 1 tbsp oil
• 1 clove garlic, crushed
• 1 tbsp olive oil (for brushing)

Instructions:

1. Mix dough and let rise.
2. Roll into flat rounds.
3. Grill 2–3 minutes per side.
4. Brush with garlic oil.

Serve hot — or tear and dip into everything else on the table.