The Gijduvan Shashlik

Few dishes are as deeply loved in Uzbekistan as shashlik, yet among its many varieties, the Gijduvan-style skewer holds a special place.

Text by Fatima Abdieva
Photos by Andrey Arakelyan

Originating from the historic city of Gijduvan near Bukhara, this celebrated kebab is surrounded by local legends. Some link its origins to the Sufi scholar Abdul Khalik Gijduvani, while others believe travelling chefs helped spread its fame across the country. Many locals insist the secret lies in the region itself — particularly in the rich pasturelands that produce tender, marbled meat.

Traditionally prepared from minced lamb or beef, Gijduvan shashlik is cooked over coals made from fruit-tree wood, which gives the meat its distinctive aroma. The fire must burn down completely, leaving only glowing embers beneath a layer of ash before the skewers are placed over the heat. Served with fresh herbs, vegetables, and tartar sauce, the result is smoky, juicy, and deeply flavorful.

While nearly everyone in Uzbekistan claims devotion to Gijduvan shashlik, few know its true recipe. Passed down through generations and shared only with trusted hands, its secret remains one of the country’s most carefully guarded culinary traditions.

Where to Try Gijduvan Shashlik
For the most authentic experience, head to Gijduvan itself, where roadside grills and family-run chaikhanas continue to prepare shashlik according to long-held traditions. Many travelers stop on the route between Bukhara and Gijduvan to taste the city’s famed skewers fresh from the coals. While Gijduvan-style shashlik can be found across Uzbekistan, locals will tell you that its true flavor belongs to the city where the tradition was born.