Lamb kebab
3 servings
35 minutes
Lamb kebab is a refined dish of Azerbaijani cuisine infused with the aromas of spices and charcoal smoke. The origins of this recipe date back centuries when nomadic peoples cooked meat over an open fire, creating juicy and rich dishes. The main secret of the flavor is tender lamb minced with onion and cilantro, then generously seasoned with salt, black pepper, paprika, and sumac. Grilled over coals, the kebab develops an appetizing crust and a unique aroma. It is served with onions, pomegranate seeds, and sumac, creating a harmony of sweet-sour and spicy notes. This dish pairs perfectly with lavash and fresh vegetables, immersing you in the atmosphere of Eastern hospitality and a true celebration of flavors.
1
Cut the meat into cubes and chill until almost frozen.
2
Then pass it twice through a large meat grinder. The first time only the meat, and the second time the meat along with onion and cilantro.
- Lamb: 500 g
- Onion: 50 g
- Cilantro (coriander) root: 5 g
3
Add all the spices to the prepared minced meat. Beat the meat well until it becomes a uniform mass.
- Salt: 5 g
- Ground black pepper: 1 g
- Paprika: 1 g
4
Divide the kebab into portions of 200 g - 250 g and grill over low heat on coals.
- Fat-tail (lamb tail fat): 200 g
5
Sprinkle with onion, pomegranate, and sumac.
- Onion: 50 g
- Pomegranate seeds (arils): 10 g
- Sumac: 5 g
