Entree: Azerbaijan – Caspian Azerbaijan – Lule Kebab (Seasoned grilled minced lamb skewers shaped around flat skewers)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 30 min

Total 1 hr 5 min

Ingredients

- 1.5 lb (680 g) ground lamb, preferably with some fat (about 15–20% fat)
- 1 large onion, finely grated and excess moisture squeezed out
- 2 cloves garlic, minced
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1 tsp (5 g) kosher salt
- ½ tsp (1 g) freshly ground black pepper
- 2 tbsp (15 g) finely chopped fresh parsley
- 1 tbsp (8 g) finely chopped fresh cilantro (optional)
- 1 tbsp (15 ml) cold water (helps bind)
- 1 tbsp (15 ml) vegetable oil, plus more for brushing
- 8–10 metal skewers or 8–10 wooden skewers soaked in water
- Lemon wedges, for serving
- Sumac, for sprinkling
- Lavash or flatbread and grilled tomatoes for serving

Instructions

1. Place the ground lamb in a large bowl. Add the grated onion (squeezed dry), garlic, coriander, cumin, salt, pepper, parsley, cilantro (if using) and cold water.
2. Using clean hands, knead the mixture vigorously for 5–8 minutes until it becomes sticky and cohesive. This develops the meat’s proteins so the kebabs adhere to the skewers.
3. Divide the mixture into 8 equal portions. With damp hands, press each portion lengthwise onto a skewer to form an even sausage shape about 6–8 inches (15–20 cm) long and 1–1½ inches (2.5–3.8 cm) thick. Chill skewers in the refrigerator for 20–30 minutes to firm up.
4. Prepare a grill (charcoal preferred) and oil the grates. Brush kebabs lightly with vegetable oil to prevent sticking.
5. Grill over medium-high heat, turning every 2–3 minutes, until exterior is well browned and internal temperature reaches at least 160°F (71°C), about 10–12 minutes depending on thickness. Baste occasionally with oil if desired.
6. Remove from heat, let rest 2 minutes, then slide kebabs off skewers. Serve immediately with lemon wedges, a sprinkle of sumac, warm lavash or flatbread, and grilled tomatoes.