🍢 Traditional Azerbaijani Lula Kebab: Outdoor Cooking 🔥🌿

ground lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey reduces fat content while ground beef is more economical.

lavash bread

🥗Healthier: whole wheat pita

💰Cheaper: regular pita

Whole wheat pita offers more fiber, while regular pita is often cheaper.

fresh parsley

🥗Healthier: spinach

💰Cheaper: dried herbs

Spinach provides nutrients, while dried herbs are more cost-effective.

cumin

🥗Healthier: coriander

💰Cheaper: mixed spices

Coriander offers a different flavor profile, while mixed spices can be less expensive.

Soak wooden skewers in water for 30 minutes to prevent burning.

Finely chop 1 medium onion and 3 cloves of garlic, then mix with 500 grams of ground lamb in a mixing bowl.

Add 1 cup of chopped fresh parsley, 1 tablespoon of cumin, 1 teaspoon of black pepper, and 1 teaspoon of salt to the meat mixture.

Knead the mixture until well combined and slightly sticky, about 2-3 minutes.

Preheat the grill to medium-high heat, around 400°F (200°C).

Shape the meat mixture around the soaked wooden skewers, pressing firmly to adhere, forming long kebabs.

Grill the kebabs for 10-12 minutes, turning occasionally until browned and cooked through, checking for an internal temperature of 160°F (71°C).

Serve the kebabs with 4 pieces of lavash bread, sliced tomatoes, and bell peppers on the side.

Sprinkle the kebabs with 1 tablespoon of sumac and squeeze fresh lemon juice from 1 lemon before serving.

Cooking Techniques

Equipment Needed

Spice Level: