Entree: Armenia – Lake Sevan – Հայկական քյաբաբ ➤ Haykakan kyabab (Char-grilled seasoned ground lamb kebabs typical of Armenia)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 30 min

Total 1 hr 10 min

Ingredients

- 1 lb (454 g) ground lamb (80/20), chilled
- 1 small onion, finely grated and excess liquid squeezed out (about 3.5 oz / 100 g)
- 2 cloves garlic, minced (about 6 g)
- 1/4 cup (15 g) finely chopped fresh parsley
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 tsp (1–2 g) paprika or Aleppo pepper (optional)
- 1 tbsp (15 ml) plain yogurt or water (to help bind if mixture seems dry)
- 2 tbsp (30 ml) vegetable oil for brushing
- 4 metal or soaked wooden skewers
- 4 pieces lavash or flatbread, for serving
- Lemon wedges and fresh parsley, for serving

Instructions

1. In a large bowl combine the ground lamb, grated onion (squeezed dry), minced garlic, chopped parsley, ground coriander, cumin, salt, pepper, and paprika if using. Mix gently but thoroughly until evenly combined; avoid overworking to keep the kebabs tender. Add 1 tablespoon (15 ml) yogurt or water if the mixture feels too dry.
2. Cover and refrigerate the mixture for at least 30 minutes to let flavors meld and to firm the meat for shaping.
3. Divide the mixture into 4 equal portions. With wet hands, mold each portion along a skewer into a long sausage shape about 6–8 inches (15–20 cm) long and 1–1.5 inches (2.5–4 cm) thick, pressing firmly so the meat adheres to the skewer.
4. Preheat a grill or grill pan to medium-high heat. Brush the kebabs lightly with vegetable oil to prevent sticking. Grill the skewers 3–5 minutes per side, turning to get even char and cooking until an internal temperature of 160°F (71°C) is reached and juices run clear.
5. Let kebabs rest 2 minutes, then serve on warm lavash with lemon wedges, extra parsley, and grilled tomatoes or peppers if desired.