Lamb lula kebab with dill
5 servings
60 minutes
Lula kebab made from lamb with dill is a true embodiment of Azerbaijani culinary traditions. The dish consists of aromatic lamb patties skewered and grilled over hot coals. The history of lula kebab dates back to ancient nomadic peoples for whom cooking meat over an open fire was not just a necessity but an art. Lamb infused with herbs and onions acquires a subtle, refined aroma, while dill adds fresh herbal notes. Lula kebab is traditionally served with lavash, fresh vegetables, and sauces like matsoni or tkemali, creating a harmonious blend of flavors.
1
We put meat, onion, green onion, and dill into the meat grinder. We salt, pepper, and mix.
- Lamb: 1 kg
- Spring onion: 5 stem
- Onion: 2 pieces
- Dill: 10 stems
- Salt: to taste
- Ground black pepper: to taste
2
We light the grill and cover the grate with foil.
3
We put the minced meat on skewers and place them on the grill.
4
Cook for about 20 minutes on each side.
