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Azerbaijani-style Lyulya-kebab
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Azerbaijani-style Lyulya-kebab

60 min4 serv.19 февр. 2026 г.

Description

The recipe won't take much time. Kebab is not only an Azerbaijani dish—various versions can be found in Central Asian cuisines. It has also become popular in our country. Traditionally, for preparing Azerbaijani-style lyulya-kebab, lamb is used—this meat isn't fatty and is much healthier than pork or beef. Many people are put off by its specific smell. But don't worry—just wash the meat thoroughly, and during grilling on the barbecue, it will acquire the characteristic aroma of charcoal and fire. Check out the recipe. Serve hot.

Instructions

  1. 1

    Step 1

    Step 1

    You can buy a tenderloin; this time I cut the meat off the bone, choosing both lean and fatty pieces.

  2. 2

    Step 2

    Step 2

    We cut the onion and bacon.

  3. 3

    Step 3

    Step 3

    Run everything through a meat grinder, several times if desired.

  4. 4

    Step 4

    Step 4

    Chop the cilantro and add it to the filling.

  5. 5

    Step 5

    Step 5

    Mix thoroughly. We are not using egg, so make sure to mix the filling until uniform to prevent it from falling apart.

  6. 6

    Step 6

    Step 6

    Shape the kebabs, then freeze for 15-20 minutes.

  7. 7

    Step 7

    Step 7

    Then, increasing the heat, place them on the grill and secure.

  8. 8

    Step 8

    Step 8

    Cook for about 30-40 minutes, turning occasionally. Make sure they don't burn. Serve Azerbaijani-style lyulya-kebabs with lavash.