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Flavorful Azerbaijani Lula Kebab Recipe with Easy Herb Sumac Salad

Azerbaijani Lula Kebab - featured image
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A smoky, spiced minced lamb kebab paired with a fresh, tangy herb sumac salad, bringing the vibrant flavors of Azerbaijani street food to your kitchen.

Ingredients

Scale
  • 500g (1.1 lbs) ground lamb (preferably with 20% fat for juiciness)
  • 1 medium onion, finely grated
  • 2 cloves garlic, minced
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp ground black pepper
  • 1/2 tsp salt
  • 1 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh cilantro, finely chopped
  • 1 tsp paprika (smoked paprika works well)
  • 1 tbsp olive oil (for brushing the kebabs)
  • 1 cup fresh parsley, finely chopped (for salad)
  • 1/2 cup fresh cilantro, finely chopped (for salad)
  • 1/4 cup fresh dill, chopped (for salad)
  • 2 tbsp red onion, finely diced (for salad)
  • 1 tbsp dried sumac (for salad)
  • 2 tbsp olive oil (for salad)
  • 1 tbsp fresh lemon juice (for salad)
  • Salt and black pepper to taste (for salad)

Instructions

  1. In a large mixing bowl, combine the ground lamb, grated onion, minced garlic, ground coriander, cumin, black pepper, paprika, salt, chopped parsley, and cilantro. Mix gently but thoroughly until evenly incorporated (about 5 minutes).
  2. Wet your hands lightly with water. Take about 3.5 oz (100g) of the meat mixture and mold it around a skewer, shaping it into a long, even sausage about 5-6 inches (12-15 cm) long and about 1 inch (2.5 cm) thick. Repeat with remaining mixture. Alternatively, shape into oval patties about 1/2 inch thick if not using skewers.
  3. Place the shaped kebabs on a plate or tray and chill in the fridge for 20-30 minutes to help them hold together during cooking.
  4. While the kebabs chill, combine parsley, cilantro, dill, diced red onion, and sumac in a bowl. Drizzle with olive oil and lemon juice, then season with salt and pepper to taste. Toss gently and set aside to let flavors meld.
  5. Preheat your grill or grill pan over medium-high heat. Brush the kebabs lightly with olive oil to prevent sticking.
  6. Place the kebabs on the grill and cook for about 4-5 minutes per side, turning carefully to brown all sides evenly. Cook until internal temperature reaches 160°F (71°C) and kebabs are cooked through but still juicy inside.
  7. Remove kebabs from heat and let them rest for 5 minutes before serving to lock in the juices.

Notes

Wet your hands when shaping the kebabs to prevent sticking. Chill kebabs before cooking to help them hold together. Soak wooden skewers for 30 minutes to avoid burning. If you can’t find sumac, substitute with fresh lemon juice and lemon zest. For a gluten-free diet, ensure spices contain no gluten additives. Kebabs can be shaped into patties if skewers are unavailable.

Nutrition

Keywords: Lula Kebab, Azerbaijani recipe, lamb kebab, herb sumac salad, grilled kebabs, Middle Eastern cuisine, gluten-free kebab

Find it online: https://sweetstirring.com/flavorful-azerbaijani-lula-kebab-recipe-with-easy-herb-sumac-salad/