Lula Kabab Grilled Minced Lamb Skewers
The Quirky Foodster Team
Ingredients
- Minced lamb (with a little fat content) — 600 g (1.3 lb)
- Onion, very finely grated and squeezed dry — 1
- Fresh coriander, finely chopped — 2 tbsp
- Salt — 1 tsp
- Black pepper — 1/2 tsp
- Ground sumac — 1/4 tsp
- Flat metal skewers
- Lavash flatbreads, to serve — 2
- Red onion, thinly sliced, to serve — 1
- Fresh herbs and sumac, to serve
Method
- Combine the minced lamb, grated onion, coriander, salt, pepper and sumac in a bowl and knead well by hand for several minutes until the mixture becomes slightly sticky and cohesive.
- Rest the mixture in the fridge for 30 minutes to firm up.
- With wet hands, mould portions of the mixture firmly around flat metal skewers into long, even sausages.
- Grill over hot charcoal, turning frequently, for 10-12 minutes until charred outside and cooked through.
- Slide off the skewers onto warm lavash, and wrap with sliced onion, fresh herbs and a scatter of sumac.
Introduction: Lula kabab — hand-shaped skewers of well-seasoned minced lamb grilled over charcoal — is a fixture of Azerbaijani street stalls and roadside grills, eaten wrapped in warm lavash with raw onion and herbs as a quick, satisfying meal on the go.
Cultural Background: Lula kabab — hand-shaped skewers of well-seasoned minced lamb grilled over charcoal — is a fixture of Azerbaijani street stalls and roadside grills, eaten wrapped in warm lavash with raw onion and herbs as a quick, satisfying meal on the go.
Tips: Kneading the meat mixture thoroughly is essential — this develops the stickiness that holds the kabab together on the skewer without a binder. Chilling the shaped kabab briefly before grilling helps it hold its shape over the heat.
Variations: A beef version, or a lamb-beef blend, is common in city street stalls. A spicier version adds a pinch of chilli flakes to the meat mixture.
Storage: Refrigerate cooked kabab in an airtight container for up to 2 days.
Reheating: Reheat briefly on a hot pan or grill to restore some char; avoid overcooking to prevent drying out.
Nutrition: Approx. 310 kcal, 24 g protein, 22 g fat, 3 g carbohydrate per skewer.
FAQs:
Q: Why use flat skewers instead of round ones?
A: Flat skewers keep the minced meat from spinning and falling off during grilling.
Q: Can this be cooked without charcoal?
A: A very hot grill pan or broiler can be used, though charcoal gives the most authentic smoky flavour.
- Minced lamb (with a little fat content) — 600 g (1.3 lb)
- Onion, very finely grated and squeezed dry — 1
- Fresh coriander, finely chopped — 2 tbsp
- Salt — 1 tsp
- Black pepper — 1/2 tsp
- Ground sumac — 1/4 tsp
- Flat metal skewers
- Lavash flatbreads, to serve — 2
- Red onion, thinly sliced, to serve — 1
- Fresh herbs and sumac, to serve
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