Lüle kabab, also known as lyulya kebab, is a popular dish in Azerbaijani cuisine, traditionally made with minced meat and cooked on skewers. Here is a traditional Azerbaijani village recipe for lüle kabab:

Ingredients:
1 kg (2.2 lbs) ground lamb or a mixture of lamb and beef
2 large onions, finely grated
2 cloves garlic, minced
1 bunch fresh parsley, finely chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground sumac (optional)
1 tsp black pepper
1-2 tsp salt (to taste)
Flatbread or lavash for serving
Fresh herbs (such as cilantro and mint) and sliced onions for garnish
Instructions:
Prepare the Meat Mixture:

In a large bowl, combine the ground meat, grated onions, minced garlic, chopped parsley, ground cumin, ground coriander, ground sumac (if using), black pepper, and salt.
Mix the ingredients thoroughly until well combined. This can be done by hand for best results, ensuring the mixture becomes sticky and well incorporated.
Form the Kebabs:

Take a handful of the meat mixture and shape it around a skewer, forming a long, thin sausage-like shape. Wetting your hands slightly can help to smooth the meat onto the skewer. The meat should be packed tightly to prevent it from falling apart during cooking.
Repeat with the remaining meat mixture and skewers.
Preheat the Grill:

Prepare a charcoal grill or preheat a gas grill to medium-high heat. The traditional method uses a charcoal grill, which imparts a smoky flavor to the kebabs.
Grill the Kebabs:

Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the kebabs are evenly browned and cooked through. The exact cooking time can vary depending on the thickness of the kebabs and the heat of the grill.
Serve:

Remove the kebabs from the grill and let them rest for a few minutes.
Serve the lüle kababs hot with flatbread or lavash. Garnish with fresh herbs and sliced onions.
You can also serve them with a side of grilled vegetables, fresh tomatoes, and yogurt-based sauces if desired.
Tips:
Fat Content: The meat mixture should have enough fat to keep the kebabs juicy. If using lean meat, consider adding a bit of lamb fat or beef tallow.
Resting the Mixture: Allowing the meat mixture to rest in the refrigerator for an hour or more can help the flavors meld and make it easier to shape onto the skewers.
Skewers: Flat metal skewers are traditionally used as they hold the meat better than round skewers.
Enjoy your traditional Azerbaijani lüle kabab!

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