Lula Kebab (Lülə Kabab) — Azerbaijani Ground Lamb Skewers with Sumac

• 800 gground lamb (20% fat) (Chilled well for easier shaping)
• 180 gyellow onion (Grated on the fine side)
• 10 gkosher salt (About 1 3/4 tsp)
• 1 tspblack pepper (Freshly ground)
• 1 tspground cumin (Optional but common for warmth)
• 1 tspsweet paprika
• 2 tspsumac (Plus extra for the table)
• 15 gfresh parsley (Leaves and tender stems, chopped)
• 150 gred onion (Thinly sliced)
• 15 mllemon juice (About 1 tbsp)
• 4lavash (One per person)
• 300 gtomato (2 medium tomatoes, halved)
• 200 ggreen pepper (2 long mild peppers)

Instructions

1. 1

   Grate the yellow onion on the fine side of a box grater, then squeeze it firmly in a clean towel until you have about 60 g of well-drained onion pulp. This step is essential because excess onion juice can make the mixture loose and cause the kebabs to slide off the skewers.

2. 2

   In a large bowl, combine the chilled ground lamb, drained onion pulp, salt, black pepper, cumin, and paprika. Knead and slap the mixture against the bowl for 4 minutes until it becomes tacky and cohesive; it should cling to your hand when lifted. Cover and refrigerate for 30 minutes so the fat firms up and the proteins bind for better skewer adhesion.

3. 3

   Soak 8 flat metal skewers in cold water for 5 minutes if they are very hot from storage, then dry them well. Divide the meat into 8 equal portions (about 110 g each) and keep them cold while you work. Cold, well-mixed meat grips the skewer and holds its shape over high heat.

4. 4

   With damp hands, press one portion around a skewer into a 16–18 cm long cylinder, about 2.5–3 cm thick. Pinch and press along the length to remove air pockets, then create shallow ridges with your fingers for the classic lula look and faster, even cooking. Repeat with the remaining portions, placing finished skewers on a tray lined with parchment.

5. 5

   Preheat a charcoal grill to high heat (about 260–290°C at the grate) and oil the grates lightly with a paper towel dipped in 5 ml neutral oil. Grill the tomatoes and green peppers first for 6–8 minutes total, turning until blistered and softened, then move them to a cooler zone to keep warm. Cooking the vegetables first keeps the kebab timing stress-free and gives you a complete platter.

6. 6

   Place the lula kebabs over the hottest part of the grill and do not move them for 60–90 seconds so the surface sears and releases cleanly. Turn carefully and grill 8–10 minutes total, rotating every 1–2 minutes, until browned with light charring and an internal temperature of 70°C. Rest the skewers for 2 minutes so juices redistribute and the kebabs stay succulent.

7. 7

   Toss the sliced red onion with lemon juice and 1 tsp sumac, then let it sit for 5 minutes to mellow and turn rosy. Serve the kebabs in lavash with grilled tomatoes and peppers, parsley, and a final sprinkle of 1 tsp sumac. Offer extra sumac at the table for the signature tangy finish.