Entree: Azerbaijan – Central Culinary Region – Lyulya Kebab (Minced lamb skewers seasoned with onion and regional spices, grilled over an open flame)

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 8 min

Additional 30 min

Total 55 min

Ingredients

- 1.5 lb (680 g) ground lamb, ideally 15–20% fat
- 1 medium onion, finely grated, approx. 6 oz (170 g)
- 2 cloves garlic, minced
- 1/4 cup (15 g) fresh parsley, finely chopped
- 2 tbsp (30 ml) cold water
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) ground coriander
- 1/2 tsp (2.5 ml) ground black pepper
- 1 tsp (5 ml) kosher salt
- 1/2 tsp (2.5 ml) paprika (sweet or mild)
- 1/4 tsp (1.25 ml) cayenne or red pepper flakes (optional)
- 1 tbsp (15 ml) vegetable oil for brushing the grill
- Wooden or metal skewers (if wooden, soak 30 minutes)
- Lemon wedges, flatbread, and sliced onion to serve (no measurement required)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a large bowl combine the ground lamb, grated onion, garlic, parsley, cumin, coriander, black pepper, salt, paprika, and cayenne. Add the cold water to help bind and mix thoroughly with your hands until the mixture becomes uniformly sticky, about 3–5 minutes.
2. Divide the mixture into 8 equal portions (about 3 oz (85 g) each). With wet hands, mold each portion onto a skewer into an elongated sausage shape, pressing firmly so the meat adheres and will not fall off when grilled.
3. Cover and refrigerate the skewers for at least 30 minutes to rest and firm up; this improves texture and helps them hold on the skewers.
4. Preheat a grill or broiler to high. Brush grates with oil or lightly oil a cast-iron grill pan. If using coals, let them reach medium-high heat.
5. Grill the skewers 3–5 minutes per side, turning carefully, until well-browned and an instant-read thermometer in the thickest part reads 160°F (71°C). Avoid overcooking to keep them juicy.
6. Remove from heat and let rest 3 minutes. Serve hot with lemon wedges, torn flatbread (lavash or pita), raw sliced onion, and fresh herbs.

1. In a large bowl combine the ground lamb, grated onion, garlic, parsley, cumin, coriander, black pepper, salt, paprika, and cayenne. Add the cold water to help bind and mix thoroughly with your hands until the mixture becomes uniformly sticky, about 3–5 minutes.
2. Divide the mixture into 8 equal portions (about 3 oz / 85 g each). With wet hands, mold each portion onto a skewer into an elongated sausage shape, pressing firmly so the meat adheres and will not fall off when grilled.
3. Cover and refrigerate the skewers for at least 30 minutes to rest and firm up; this improves texture and helps them hold on the skewers.
4. Preheat a grill or broiler to high. Brush grates with oil or lightly oil a cast-iron grill pan. If using coals, let them reach medium-high heat.
5. Grill the skewers 3–5 minutes per side, turning carefully, until well-browned and an instant-read thermometer in the thickest part reads 160°F (71°C). Avoid overcooking to keep them juicy.
6. Remove from heat and let rest 3 minutes. Serve hot with lemon wedges, torn flatbread (lavash or pita), raw sliced onion, and fresh herbs.