Lüle Kebab (Lülə Kabab) — Azerbaijani Charcoal Lamb Kebab Wrapped in Lavash

• 800 glamb shoulder, boneless (ground) (aim for 20–25% fat for best juiciness)
• 100 glamb tail fat (ground) (optional but traditional; can be replaced with extra lamb fat)
• 200 gyellow onion (grated) (squeeze very dry to avoid kebabs slipping off skewers)
• 12 gfine salt (about 2 tsp)
• 2 tspblack pepper (ground)
• 2 tspsumac (for sprinkling on lavash and onions)
• 4lavash (thin flatbread) (large sheets, about 50–60 cm long)
• 150 gred onion (thinly sliced)
• 30 gflat-leaf parsley (chopped)
• 300 gtomatoes (2 medium, for charring alongside)
• 200 ggreen peppers (2 medium, for charring alongside)
• 30 gunsalted butter (melted) (for brushing lavash (optional but common))

Instructions

1. 1

   Grate the onion on the large holes of a box grater, then squeeze it firmly in a clean towel until it is very dry. Measure out 200 g of the squeezed onion pulp and discard or save the expressed juice for another use. Dry onion is essential so the mince binds and stays on the skewers over high heat.

2. 2

   In a large bowl, combine the ground lamb, ground tail fat, squeezed grated onion, salt, and black pepper. Knead the mixture vigorously for 6–8 minutes until it becomes sticky, cohesive, and slightly lighter in color. This kneading develops a strong protein bind so the kebab doesn’t crack or fall during grilling.

3. 3

   Cover the bowl and refrigerate the kebab mixture for 45 minutes. Chilling firms the fat and makes shaping cleaner and faster. While it chills, soak 4 wide metal skewers in cool water if they are not stainless, and prepare your charcoal for a strong, even bed of coals.

4. 4

   Preheat a charcoal grill until the coals are fully ashed over and radiating high heat, with the grate about 10–12 cm above the coals. Lightly oil your hands with a few drops of water (not oil) and divide the meat into 4 equal portions of about 275 g each. Keep the portions cold until the moment you shape them so the fat stays firm.

5. 5

   Press one portion onto a wide skewer and shape it into a long, even cylinder about 2.5–3 cm thick. Pinch shallow ridges along the length with your fingers to help it cook evenly and grip the skewer. Repeat with the remaining portions, then place the skewers on a tray and return them to the fridge for 10 minutes if the kitchen is warm.

6. 6

   Lay the kebab skewers over the hottest part of the grill and cook for 2 minutes without moving them so the surface sears and sets. Turn the skewers carefully and continue grilling for 8–10 minutes total, rotating every 45–60 seconds to brown evenly. The kebabs are done when deeply browned with a slight spring to the touch and an internal temperature of 70°C.

7. 7

   While the kebabs grill, char the tomatoes and green peppers directly on the grate, turning until blistered and smoky. Warm the lavash briefly on the cooler side of the grill for 10–15 seconds per side so it stays pliable. Toss the sliced red onion with 2 tsp sumac and the chopped parsley to make a bright, traditional garnish.

8. 8

   Transfer the kebabs to a platter and rest them for 3 minutes so the juices redistribute. Brush the lavash with melted butter and sprinkle lightly with sumac for a classic aroma and tang. Slide each kebab off its skewer into lavash, add the sumac onions, parsley, and charred vegetables, then roll and serve immediately.