Luleh kebab – recipe below – this is my version of this kebab, a wonderfully juicy lamb kebab, flavoured with cumin and paprika, from Armenia and Azerbaijan – both, I must admit, I have sadly not been to. Yet. You can opt out of the huge sword-like skewers in favour of any you have. But defo one to try. Enjoy x JGS

Serves 4
600g minced lamb – 20% fat
½ an onion, finely chopped
2 cloves garlic, grated
A small handful of finely chopped parsley leaves
2 tsp paprika
1 tsp ground cumin
½ tsp ground black pepper
A pinch of chilli flakes
Salt

To serve
1 onion, thinly sliced
A small bunch of finely chopped parsley leaves
The juice of a lemon
Lavash bread


1. To make the kebabs, chuck everything into a bowl with a load of salt. Mix well until a little sticky and then start hurling it, in a ball into the bowl so it goes even stickier. If you’re cooking them on the BBQ without a grate, this is super important, to prevent the meat from falling off the skewers. Refrigerate for 1 hour or overnight.
2. Pre-heat the BBQ to high. Divide the kebab mixture into 4 and thread onto skewers. Grill for 3-4 minutes a side until golden.
3. Meanwhile, mix the onion together with the parsley, the juice of ½ a lemon and a pinch of salt.
4. Place the kebabs onto a serving dish, Squeeze over the remaining lemon and add a pinch of salt. Leave the for a minute or two to rest and then serve with the salad and bread immediately
.

свернуть