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Lamb lulə kebab with lavash bread

Lamb lülə kebab with lavash

Main dishes

Grilled, elongated skewers of ground lamb cooked over charcoal, served in a thin lavash bread cooked in a frying pan – a classic dish from Azerbaijani cui…

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Recipe from Cekli829, Irada, adapted by Recette de cuisine · · updated on

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Lülü kebab is a specialty of Azerbaijan: ground lamb mixed with onions, formed into long skewers, and grilled over hot coals. It is typically served wrapped in lavash bread.

Ingredients and directions

  • Prep time40 min
  • Cook time20 min
  • Resting30 min
  • Total1 hr 30 min
  • DifficultyMedium
  • CostModerate
  • Cooking methodbarbecue
  • Estimated cost$9.07 $4.54 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.

Ingredients

2 people

Kebab

  • $6.65
  • $0.40
  • $0.04
  • $0.01
  • $0.13

To serve

  • $0.43
  • $0.60
  • $0.74

Lavash

  • $0.07

Prices from US supermarkets for 4 of 9 ingredients; Belgian prices for the rest.

Directions

  1. Combine the lamb, fat, and onion in a food processor. Season with salt and pepper, and mix well. Place the mixture in the refrigerator to firm up.
  2. Shape the farce into long, oval patties on fairly wide skewers. ≈ 10 min
  3. Grill the skewers over hot coals.
  4. Prepare the lavash: mix the flour, water, and salt to form a firm dough without yeast, spread it thinly (about 1 mm thick) and cook on both sides in a dry frying pan.
  5. Serve the kebabs wrapped in lavash bread, with green onions, herbs, and sumac. ≈ 2 min

The bill

Lamb lülə kebab with lavash

  • 330 g of lamb (a tender cut)$6.65
  • 20 g of lamb back fat$0.40
  • 20 grams of onion$0.04
  • salt$0.01
  • pepper$0.13
  • 40 g of green onion$0.43
  • 15 g of parsley and basil$0.60
  • 3 grams of sumac$0.74
  • 45 g of wheat flour$0.07

Total$9.07

that's $4.54 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 330 g of lamb (a tender cut)
  • 20 g of lamb back fat
  • 20 grams of onion
  • salt
  • pepper
  • 40 g of green onion
  • 15 g of parsley and basil
  • 3 grams of sumac
  • 45 g of wheat flour
  • A little water
  • A pinch of salt

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