A Day with a Barbecue Master Kanan 🇦🇿 Stuffed Whole Lamb and Golden Kebabs!!

lamb shoulder

🥗Healthier: chicken

💰Cheaper: pork shoulder

Chicken reduces fat content, while pork is often less expensive.

dried fruits

🥗Healthier: fresh fruits

💰Cheaper: raisins

Fresh fruits provide a lighter option, while raisins are budget-friendly.

pomegranate molasses

🥗Healthier: balsamic vinegar

💰Cheaper: apple cider vinegar

Balsamic adds sweetness, while apple cider vinegar is more affordable.

nuts

🥗Healthier: seeds

💰Cheaper: sunflower seeds

Seeds offer a similar crunch and are often less expensive.

Meet Kanan, the barbecue master.

Discuss the traditional cap worn in Azerbaijan.

Talk about the best wood for barbecue, which is grape wood.

Add salt to the lamb, encouraged to add more for flavor.

Add dill aroma to the lamb.

Prepare saffron and melted butter for the rice.

Cut off the lamb butt fat to prepare for stuffing.

Stuff the lamb with rice, saffron, and butter, adding more salt as needed.

Massage the lamb to ensure flavor distribution.

Wait for 3 to 4 hours for the lamb to cook.

Prepare Azerbaijan tea using a samovar, placing firewood inside and boiling water.

Add black tea to the kettle and fill it with boiled water, then place it on the samovar.

Start making kebabs with only salt, no spices, and add greens and onion for garnish.

Use grape branches to start the kebab cooking process and create smoke.

Observe the kebab cooking, noting the color and aroma.

Remove the paper from the lamb to crisp up the outside in the oven.

Serve the lamb and rice, noting the juicy inside and crispy skin.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens