Azerbaijani Minced Lamb Kebab (Lülə Kabab)
Lülə kabab Say it: LOO-luh kah-BAHB
At the table, lülə kabab comes off the skewer as a long, tender roll of lamb with a browned exterior and a juicy center. Its flavor is savory and onion-rich, with a gentle sumac tang rather than heavy spice. For home cooks, success depends on a well-kneaded, chilled mixture and broad flat skewers, which help the meat hold its shape over high heat. It is usually served on warm lavash with sumac onions and grilled tomatoes and peppers.
Azerbaijani Minced Lamb Kebab (Lülə Kabab)
Lülə kabab
Pronounced LOO-luh kah-BAHB
- Serves
- 6
- Prep
- 40 min
- Cook
- 20 min
- Total
- 1 hr
- Level
- Medium
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the kebab
For the sumac onions
Method
If the tail fat is whole, chop it into small cubes. Pulse the onion and fat in a food processor until the mixture is smooth and sticky, then scrape it into a large bowl and mix in the saffron water if you are using it.
Put the ground lamb in the bowl with the salt, sumac and black pepper. Work everything by hand for 8–10 minutes, lifting and slapping the mixture against the bowl now and then, until it holds together and feels slightly tacky. Refrigerate covered for at least 2 hours, or overnight if possible.
To make the sumac onions, combine the red onion, salt, sumac and parsley in a small bowl. Squeeze and rub the slices with your fingertips until they begin to soften, then leave the bowl at room temperature.
Heat a charcoal or gas grill to high direct heat, or set an oven broiler to high. Divide the cold meat into 6 even portions. Moisten your hands and press one portion around a wide, flat metal skewer into a tube roughly 1 inch (2.5 cm) thick. Make shallow grooves along its length and press the ends closed; repeat with the rest.
Cook the skewers over direct heat for 4–6 minutes on each side, 12–15 minutes in total, until the exterior browns and the edges pick up a little char while the middle stays juicy. Under a broiler, set the skewers on a lightly oiled rack over a baking sheet and cook for 6–8 minutes per side, turning once.
Let the kebabs stand for 2–3 minutes, then ease them off the skewers onto warm lavash. Spoon the sumac onions on top or serve them beside the meat, and bring grilled tomatoes and mild green peppers to the table at once.
Regional variant: Mixed lülə kabab (qarışıq lülə kabab)
For a lighter filling that stays within the traditional style, swap 8 oz (225 g) of the ground lamb for lean ground beef or very finely minced chicken breast, and add another 1 oz (30 g) of tail fat or a spoonful of neutral oil so the kebab remains moist. Pulse the beef or chicken with the onion and fat, then knead, chill, shape and grill it just as the main recipe directs.
Cook's notes
- Keep the meat and fat very cold; this helps the soft mixture cling to the skewer and protects the juiciness inside.
- Use broad, flat metal skewers rather than thin metal or round bamboo ones, which do not support this soft mixture as well.
- Dip your hands in cold water before shaping each skewer; it stops sticking and makes the traditional ridges easier to form.
Serve with
Offer warm lavash, charred tomatoes and mild green peppers, sumac onions, plus ayran or Azerbaijani black tea.
Make ahead and storage
The seasoned meat can be covered and kept in the refrigerator for up to 24 hours before it is shaped. Cooked kebabs are at their best served at once; if there are leftovers, wrap them in foil and warm them gently over low heat.
