The Armenian take on the hand-minced skewer: lamb worked with onion, cognac in some family recipes, and plenty of fresh basil and parsley until it clings to a wide flat blade. It is served draped over lavash that soaks up the drippings, with sumac onions on top.
Also known as: lula kebab, lyulya kebab, lyulya-kebab, Armenian lula, lula kabob
Ingredients
- 800 g lamb (20-25 percent fat), minced twice
- 1 onion, grated and squeezed dry
- 2 tbsp chopped parsley and a little basil
- 1 tsp salt, 1 tsp black pepper
- half tsp paprika
- Lavash, sumac onions and grilled tomatoes to serve
How to make it
- 1
Knead the lamb with onion, herbs and seasoning 8-10 min until sticky and pale — the knead IS the binder.
- 2
Chill 1 h so the fat firms up.
- 3
With wet hands, press the meat along wide flat skewers into long even sausages.
- 4
Grill over hot coals 8-10 min, turning often, until browned but still juicy.
- 5
Slide off into fresh lavash with sumac onions; the bread catches the juices.
Pro tip: No egg, no breadcrumbs — Armenian lula binds by kneading alone. If the meat will not grip the skewer, knead longer and colder; never add filler.
