Azerbaijani Lamb Kabob | Lyulya Kabob

Serves 6-8

These spicy kabobs are wonderful for lunch or a light dinner. The cayenne provides medium heat, add up to a 1/2 tsp more to make them spicy.

Ingredients:

1 3/4 lbs ground lamb
2 medium onions, grated
4 cloves garlic, crushed
1 tsp ground cumin
2 tsp dried mint
1/4 cup chopped, fresh parsley
1/2 tsp cayenne pepper
1 1/2 tsp salt
1 tsp pepper
1 tsp paprika

Optional Accompaniments:

Lavash flatbread
Pita Bread
Sliced red onion
sliced tomatoes
fresh sprigs of parsley, mint, and tarragon
yogurt and/or yogurt sauce

Method:

1. In a small bowl, combine grated onion, garlic, cumin, mint, parsley, cayenne, salt, pepper, and paprika.

2. Add ground lamb to a large mixing bowl. Add onion mixture. Knead into the lamb, making sure to evenly disperse the spices and ingredients.

3. Shape lamb onto skewers, making sausage shapes. I found it easier to use 2 skewers per sausage because the meat has a tendency to roll around just one skewer. Flat skewers can help, but I didn’t have any. The colder the lamb, the better they hold their shape.

NOTE: At this point I refrigerated the lamb overnight. The flavors had time to mingle and the meat set up nicely. I just “perked them up,” by pressing with my hands, tightening the sausage shape.

4. Preheat the grill over medium. Place skewers and grill until browned. Flip and repeat. Ground lamb can be lean, so do not cook too long or they can get dry (although if some are a little dry, just add more yogurt as you eat).

5. Serve hot meat with optional accompaniments. Make wraps, pita sandwiches, or just enjoy dipped in yogurt.

Azerbaijani Lamb Kabob | Lyulya Kabob
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Print Recipe
These spicy kabobs are wonderful for lunch or a light dinner. The cayenne provides medium heat, add up to a 1/2 tsp more to make them spicy.
Servings Prep Time
6-8 people 20 minutes
Cook Time
10 minutes
Servings Prep Time
6-8 people 20 minutes
Cook Time
10 minutes
Azerbaijani Lamb Kabob | Lyulya Kabob
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Print Recipe
These spicy kabobs are wonderful for lunch or a light dinner. The cayenne provides medium heat, add up to a 1/2 tsp more to make them spicy.
Servings Prep Time
6-8 people 20 minutes
Cook Time
10 minutes
Servings Prep Time
6-8 people 20 minutes
Cook Time
10 minutes
Ingredients
  • 1 3/4 lbs ground lamb
  • 2 medium onions , grated
  • 4 cloves garlic , crushed
  • 1 tsp ground cumin
  • 2 tsp dried mint
  • 1/4 cup parsley (freshly chopped)
  • 1/2 tsp cayenne
  • 1 1/2 tsp salt
  • 1 tsp pepper
  • 1 tsp paprika
Optional accompaniments:
  • flatbread (lavash or pita)
  • red onions (sliced)
  • tomatoes (sliced)
  • sprigs parsley
  • sprigs mint
  • sprigs tarragon
  • plain yogurt
Servings: people
Units:
Instructions
  1. In a small bowl, combine grated onion, garlic, cumin, mint, parsley, cayenne, salt, pepper, and paprika.
  2. Add ground lamb to a large mixing bowl. Add onion mixture. Knead into the lamb, making sure to evenly disperse the spices and ingredients.
  3. Shape lamb onto skewers, making sausage shapes. I found it easier to use 2 skewers per sausage because the meat has a tendency to roll around just one skewer. Flat skewers can help, but I didn’t have any. The colder the lamb, the better they hold their shape.NOTE: At this point I refrigerated the lamb overnight. The flavors had time to mingle and the meat set up nicely. I just “perked them up,” by pressing with my hands, tightening the sausage shape.
  4. Preheat the grill over medium. Place skewers and grill until browned. Flip and repeat. Ground lamb can be lean, so do not cook too long or they can get dry (although if some are a little dry, just add more yogurt as you eat)."
  5. Serve hot meat with optional accompaniments. Make wraps, pita sandwiches, or just enjoy dipped in yogurt.
Recipe Notes

While not necessary, an overnight rest before cooking will give a chance for the flavors to meld.

6 Comments

  1. you can use this recipe for iran too if you want. sounds like what i get when we eat persian. good stuff.

  2. Pingback: 21 of the World’s Best Grilled Eats

  3. I made these kabobs tonight, and they were awesome. I really liked the mix of spices, and they were fairly simple to make. They smell really good on the grill, and I’m sure my neighbors were jealous. Thanks Sasha for providing these recipes. This is my final “A” country, so I get to try a new letter now!

  4. Jeffrey Bomes says

    We make this all the time. Today I had to write thank you Lyulya, It reminds me of my great time in Baku.
    Best Lamb kebabs

  5. PoloniusMonk says

    We had these in Baku a few years ago at a restaurant in the old city, but they were made with mutton, not lamb. (I’m pretty sure the menu said ‘Lulu’; menu English, if any, is still just nephew translation.) I have made them since then, but only with lamb because mutton is so difficult to find here. Apparently Americans have little taste for mutton if markets mean anything, but I liked the Baku mutton way better than what I made at home. Mutton tastes very different from lamb, at least as different as beef is from veal. If you can find mutton I suggest giving it a try. Azerbaijan is definitely off the beaten path — we were the only 2 Americans we saw in a week in the capital — but well worth a visit. People, especially young people, were wonderful to us. Very interesting remnants of its seven decades as part of the Soviet Union (gorgeous subway, lovely parks, conspicuously unpleasant Russians, and it’s really secular, way more so than Turkey). A non-remnant is the Cyrillic alphabet; they switched to Roman with independence, so figuring it out isn’t any more difficult than traveling in, say, Poland. Incredible architecture, thrillingly scary traffic, and every meal was fantastic.

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