Lavash Kebab (Lavaş Kebab) — Azerbaijani Ground Lamb Kebab on Flatbread

• 700 gground lamb (20% fat) (Chilled for easier shaping)
• 180 gyellow onion, grated (Squeeze lightly to remove excess juice)
• 6 ggarlic, finely grated (About 2 cloves)
• 10 gfine sea salt (About 1 3/4 tsp)
• 2 tspblack pepper, ground
• 1 tspground cumin
• 2 tspsumac, ground (Plus extra for serving)
• 1 tsppaprika
• 0.5 tspbaking soda (Traditional tenderizer; optional but recommended)
• 8flat metal skewers (Wide skewers help the kebab cling)
• 4lavash flatbread (Large sheets, about 35–40 cm each)
• 120 gred onion, thinly sliced
• 15 mllemon juice (About 1 tbsp)
• 30 gflat-leaf parsley, roughly chopped
• 20 gcilantro, roughly chopped
• 10 gmint leaves
• 300 gtomatoes (2 medium, sliced or grilled)
• 20 gunsalted butter, melted (For brushing lavash)

Instructions

1. 1

   Soak the grated onion’s excess juice by squeezing it gently in your hands, then measure 180 g of the drained onion pulp. This keeps the kebab mixture flavorful without becoming watery and slipping off the skewers.

2. 2

   In a chilled bowl, combine the ground lamb, drained grated onion, garlic, salt, black pepper, cumin, sumac, paprika, and baking soda. Knead vigorously for 3–4 minutes until the mixture becomes sticky and cohesive, which is essential for proper skewer adhesion.

3. 3

   Cover the bowl and refrigerate the kebab mixture for 20 minutes to firm the fat and set the proteins. While it chills, place the flat skewers nearby and prepare a small bowl of cold water for wetting your hands.

4. 4

   Divide the mixture into 8 equal portions, about 110 g each, and shape each into a compact log. Press one portion firmly onto a flat skewer and spread it into an even cylinder about 18–20 cm long, pinching lightly to create shallow ridges for faster, more even cooking.

5. 5

   Preheat a charcoal grill to medium-high heat, aiming for a hot zone and a slightly cooler zone for control. Clean and oil the grill grates, then lay the skewers over the hot zone and cook for 10–12 minutes total, turning every 2 minutes so the kebabs brown evenly without tearing.

6. 6

   As the kebabs cook, toss the sliced red onion with 1 tsp sumac and 15 ml lemon juice, then let it sit for 5 minutes to soften. Warm the lavash briefly on the grill’s cooler side for 10–15 seconds per side so it becomes pliable without drying out.

7. 7

   When the kebabs are deeply browned and the center reaches 70°C, remove them to a tray and rest for 2 minutes to keep them juicy. Slide each kebab off its skewer onto a sheet of lavash, brush the lavash lightly with melted butter, and add herbs, sumac onions, and tomatoes before wrapping and serving.