Tabriz Lule Kebab (کباب لوله تبریز) — Azerbaijani-Style Ground Lamb Skewers

• 800 gground lamb (20% fat) (Ask for a fine grind for best binding)
• 250 gyellow onion, peeled (Grated then squeezed very dry)
• 10 gkosher salt (About 2 tsp)
• 2 tspblack pepper, ground
• 2 tspsumac (Plus more for serving)
• 0.5 tspbaking soda (Traditional kebab trick for tenderness and binding)
• 0.25 tspsaffron threads
• 30 mlhot water (For blooming saffron)
• 30 gunsalted butter, melted
• 15 mllemon juice
• 4tomatoes (Medium, firm)
• 4green chili peppers (Optional but common in Tabriz)
• 4lavash bread (Or sangak)
• 8flat metal kebab skewers (Wide skewers help the meat cling)

Instructions

1. 1

   Bloom the saffron by crushing the threads and mixing them with 30 ml hot water in a small cup. Let it steep for 10 minutes so the color and aroma fully develop.

2. 2

   Grate the onion on the fine side of a box grater, then squeeze it very dry through a clean towel or cheesecloth until you have mostly onion pulp. Removing excess liquid is essential, because watery onion is the main reason ground kebabs fall off the skewers.

3. 3

   In a cold mixing bowl, combine the ground lamb, squeezed onion pulp, salt, black pepper, sumac, and baking soda. Add 15 ml of the bloomed saffron liquid and mix vigorously for 4 to 5 minutes until the mixture becomes sticky and cohesive.

4. 4

   Cover the kebab mixture and refrigerate it for 20 minutes to firm up the fat and improve binding. While it chills, soak your hands in cold water and set up a small bowl of water for shaping later.

5. 5

   Prepare a charcoal grill for medium-high heat, aiming for a strong, even bed of coals with no tall flames. If using a gas grill, preheat to high and keep one zone slightly cooler to manage flare-ups.

6. 6

   Divide the mixture into 8 equal portions, about 125 g each, and keep them cold until you skewer. With wet hands, press one portion firmly along a wide flat skewer, spreading it into a long, even strip about 2 cm thick.

7. 7

   Create the classic lule ridges by pinching the meat at 3 to 4 cm intervals along the skewer, pressing firmly so it grips the metal. Smooth any cracks, because gaps can cause the kebab to split as the fat renders.

8. 8

   Place the skewers on the grill and turn them every 20 to 30 seconds for the first 2 minutes to set the exterior quickly. Continue grilling, turning frequently, until browned and cooked through, about 8 to 10 minutes total depending on heat.

9. 9

   Grill the tomatoes and green chilies alongside the kebabs, turning occasionally until blistered and softened, about 6 to 8 minutes. The vegetables should char in spots but still hold their shape for serving.

10. 10

    Mix the melted butter with the lemon juice and the remaining saffron liquid, then brush it over the kebabs during the last minute on the grill. Rest the kebabs for 2 minutes off the heat so the juices redistribute and the texture stays tender.