Summer Grill:  Fresh, New & Shareable

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For a warm-weather issue that feels different from basic kebabs, this set leans into grilled breads, vegetables, fish, and bright summer flavors while still feeling distinctly Bukharian and family-table friendly.

 

Kabobi Sabzavot

Grilled Summer Vegetables with Bukharian Herbs

Charred summer vegetables tossed with dill, cilantro, garlic, and a light vinegar dressing.

Ingredients

• 2 zucchini, sliced lengthwise
• 2 bell peppers, cut into wide strips
• 1 eggplant, sliced into rounds
• 1 red onion, sliced thick
• 3 tbsp oil
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp vinegar or lemon juice
• 1 garlic clove, minced
• ¼ cup chopped dill
• ¼ cup chopped cilantro

 

Instructions

1. Toss zucchini, peppers, eggplant, and onion with oil, salt, and pepper.
2. Grill over medium-high heat until softened and lightly charred.
3. Mix vinegar or lemon juice with garlic, dill, and cilantro.
4. Toss grilled vegetables with the herb dressing.
5. Serve warm or at room temperature.

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Noni Grill-Shuda

Grilled Flatbread with Onion & Herbs

Soft homemade flatbread cooked on the grill and finished with oil, onion, and fresh herbs.

Ingredients

• 2 cups flour
• ¾ cup warm water
• 1 tbsp oil
• 1 tsp salt
• 1 tsp sugar
• 1 tsp yeast
• ½ small onion, very finely minced
• 2 tbsp chopped dill or cilantro
• Extra oil, for brushing

Instructions

1. Mix warm water, sugar, and yeast. Let sit for 5 minutes.
2. Add flour, salt, and oil. Knead into a soft dough.
3. Cover and let rise until slightly puffed, about 45 minutes.
4. Divide dough into small rounds and flatten.
5. Grill over medium heat for 2–3 minutes per side until browned.
6. Brush with oil and sprinkle with minced onion and herbs.

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Pomidor Kabobcha

Grilled Stuffed Tomatoes with Beef & Rice

Juicy tomatoes filled with a savory meat-and-rice mixture, then grilled until tender.

Ingredients

• 6 medium firm tomatoes
• ½ lb ground beef
• ½ cup cooked rice
• 1 small onion, finely diced
• 1 garlic clove, minced
• ½ tsp cumin
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped cilantro
• 1 tbsp oil

 

Instructions

1. Cut the tops off the tomatoes and scoop out the centers.
2. Mix beef, rice, onion, garlic, cumin, salt, pepper, cilantro, and oil.
3. Fill tomatoes with the meat mixture.
4. Place tomatoes in a grill-safe pan or foil tray.
5. Grill covered over medium heat for 25–30 minutes, until the filling is cooked through and tomatoes are softened.
6. Serve warm with bread or salad.

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Mohii Angisht

Grilled Fish with Garlic-Coriander Marinade

A simple, fresh grilled fish dish with lemon, garlic, coriander, and herbs.

 

Ingredients

• 4 fish fillets, such as branzino, trout, salmon, or tilapia
• 3 tbsp oil
• 2 garlic cloves, minced
• 1 tsp ground coriander
• ½ tsp cumin
• ½ tsp salt
• ¼ tsp black pepper
• Juice of 1 lemon
• 2 tbsp chopped cilantro
• Lemon wedges, for serving

 

Instructions

1. Mix oil, garlic, coriander, cumin, salt, pepper, lemon juice, and cilantro.
2. Rub marinade over the fish.
3. Let sit for 15–20 minutes.
4. Grill over medium heat until cooked through, about 3–5 minutes per side depending on thickness.
5. Serve with lemon wedges.

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