Entree: Azerbaijan – Azeri Northwest – Lülə kababı (Skewered minced lamb)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Additional 25 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 1/2 lb (680 g) ground lamb, preferably with some fat
- 2 tbsp (30 g) lamb tail fat or beef suet, finely chopped (optional but traditional)
- 1 medium onion, grated and excess liquid squeezed out, approx. 6 oz (170 g)
- 2 cloves garlic, minced, approx. 0.21 oz (6 g)
- 1 1/2 tsp (8 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) ground sumac, plus extra for sprinkling when serving
- 1/4 cup (15 g) finely chopped fresh parsley
- 2 tbsp (30 ml) olive oil, for brushing
- Metal skewers
- 2 medium tomatoes (for grilling) or lavash/flatbread for serving (no measurement)

Show original ingredient measurements

- 1 1/2 lb (680 g) ground lamb, preferably with some fat
- 2 tbsp (30 g) lamb tail fat or beef suet, finely chopped (optional but traditional)
- 1 medium onion, grated and excess liquid squeezed out, approx. 6 oz (170 g)
- 2 cloves garlic, minced, approx. 6 g
- 1 1/2 tsp (8 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) ground sumac, plus extra for sprinkling when serving
- 1/4 cup (15 g) finely chopped fresh parsley
- 2 tbsp (30 ml) olive oil, for brushing
- Metal skewers
- 2 medium tomatoes (for grilling) or lavash/flatbread for serving (no measurement)

Instructions

1. In a large bowl combine ground lamb, chopped tail fat (if using), grated onion, minced garlic, salt, pepper, cumin, coriander, sumac, and chopped parsley. Mix thoroughly by hand until mixture becomes sticky and cohesive, about 3–5 minutes; chill 20–30 minutes if mixture feels too soft.
2. Divide mixture into 4 equal portions. With wet hands, press each portion firmly and evenly onto a metal skewer, shaping into a long sausage about 10–12 inches (25–30 cm) long and 1–1.5 inches (2.5–4 cm) thick; compact tightly to prevent falling off.
3. Preheat a charcoal grill or gas grill to medium-high. Brush skewers with olive oil. Grill kebabs, turning every 2–3 minutes, until well charred on the outside and cooked through (internal temp about 155°F/68°C), about 10–12 minutes total.
4. Grill tomatoes alongside until blistered and softened. Remove kebabs from skewers, sprinkle with additional sumac and chopped parsley if desired, and serve hot with lavash or flatbread and grilled tomatoes.