Azerbaijani recipe
How to make Lyulya kebab
Lülə kabab
All of Azerbaijan; also a speciality in neighbouring Armenia
Minced lamb mixed with plenty of onion and a little tail fat, pressed around wide flat skewers and grilled over charcoal. It is wrapped in thin lavash bread with raw onion, sumac and herbs, and often comes with grilled tomatoes and pomegranate seeds.
Ingredients
- 700 g minced lamb, fairly fatty (or half lamb, half beef)
- 2 onions, grated and squeezed dry
- 1 teaspoon salt and 1/2 teaspoon black pepper
- 4 flat metal skewers
- To serve: lavash or other thin flatbread, 1 red onion sliced and mixed with 1 teaspoon sumac, fresh herbs, grilled tomatoes
Method
- Mix the meat, onion, salt and pepper and knead hard for 5 minutes until the mixture is sticky. Chill it for 30 minutes.
- With wet hands, divide it into 8 portions and press each one around a skewer into a long, even sausage, two per skewer.
- Grill over hot charcoal or under a hot grill for 10 to 12 minutes, turning often, until browned outside and cooked through with no pink inside.
- Slide the kebabs off onto the flatbread and serve with the sumac onions, herbs and grilled tomatoes.
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