Entree: Azerbaijan – Nakhchivan – Kabab (Char-grilled seasoned minced lamb skewers typical of Nakhchivan)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 20 min

Total 35 min

Ingredients

- 1 1/2 lb (680 g) ground lamb (preferably 80/20)
- 1 medium onion, grated or very finely chopped (approx. 6 oz / 170 g)
- 1 1/2 tsp (8 g) fine salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) sumac
- 1/4 cup (15 g) chopped flat-leaf parsley
- 1 tbsp (15 ml) cold water (helps bind the mix)
- 2 tbsp (30 ml) neutral oil for brushing
- 4 medium tomatoes, halved for grilling (approx. 6 oz / 170 g each)
- 4 lavash or flatbreads for serving
- 8 metal or soaked wooden skewers
- Lemon wedges, for serving

Instructions

1. In a large bowl combine the ground lamb, grated onion, salt, pepper, ground coriander, sumac, chopped parsley, and cold water. Mix and knead with your hands for several minutes until the mixture becomes tacky and holds together.
2. Divide the meat into 8 equal portions. Thread each portion onto a skewer and press into a long, slightly flattened sausage shape about 6–8 inches long. Chill the skewers 20–30 minutes to firm up if time allows.
3. Preheat a grill or cast-iron griddle to high heat. Brush the skewers lightly with oil to prevent sticking.
4. Grill the skewers 3–5 minutes per side, turning to char all sides evenly, about 8–10 minutes total, until charred on the outside and cooked through (ground lamb should reach about 160°F / 71°C).
5. Grill the halved tomatoes alongside the skewers until softened and slightly charred, about 4–6 minutes.
6. Serve the hot kababs on warm lavash with grilled tomatoes and lemon wedges for squeezing.