 Lula kebab served in lavash, and with fried tomatoes, pomegranate grains, onion and lemon pieces. | |
| Alternative names | Lule kebab |
|---|---|
| Course | Main course |
| Region or state | South Caucasus |
| Serving temperature | Hot |
| Main ingredients | Lamb and mutton, onion |
Lula kebab (Armenian: լուլա քյաբաբ, romanized: lula kʿyabab, Azerbaijani: lülə kabab) is a type of kebab cooked on skewers. It is made from minced meat. It is a specialty of Armenian,[1][2] Azerbaijani,[3][4] and other cuisines of countries in South Caucasus, the Middle East, and Central Asia.
The soft portion of the mutton is ground with onion using a meat grinder and mixed with pepper and salt. There should be 400 grams of onion in per 1 kilogram of minced meat. This ratio is followed to make it stay on the skewer. The meat mash is mixed well and stored in the refrigerator for an hour.[5] Later the mince is extracted from the refrigerator and is mixed well. The mince is wrapped around the skewer.[6] The mince gets slightly long form on a slightly wide skewer. Then it gets fried on coal barbecue, called a mangal. It's cooked for 10-15 minutes.[7] The kebab is served between the lavash. Sprinkling sumac on it is optional.
