Ground Lamb Kebabs with Coriander and Cumin

Name: Ground Lamb Kebabs with Coriander and Cumin
Yield: Serves 4
Cuisine: Uzbekistan
Ingredients: 2 branches fresh rosemary; ½ teaspoon Freshly ground black pepper, or more to taste; 8 pieces of lavash cut into 4-inch wedges or squares; 2 branches fresh thyme; 1½ teaspoons Coarse salt (kosher or sea), or more to taste; 1 teaspoon ground cumin; 1½ teaspoons Coarse salt (kosher or sea), or more to taste; 1½ teaspoons Coarse salt (kosher or sea), or more to taste; 1 small onion, finely chopped; 1½ pounds lamb shoulder, not too lean, or 1¼ pounds lean lamb and ¼ pound lamb tail fat, cut into 1-inch pieces; 2 teaspoons ground coriander; ¼ cup finely chopped fresh flat-leaf parsley (optional); 1½ pounds lamb shoulder, not too lean, or 1¼ pounds lean lamb and ¼ pound lamb tail fat, cut into 1-inch pieces; 1½ pounds lamb shoulder, not too lean, or 1¼ pounds lean lamb and ¼ pound lamb tail fat, cut into 1-inch pieces; 1 small sweet onion or torpedo onion, thinly sliced, for serving; 1 small sweet onion or torpedo onion, thinly sliced, for serving; About 1 tablespoon sumac powder (optional)

Lula Kebab

Preparation info

Serves
4

Difficulty
Medium

Appears in

Planet Barbecue

By Steven Raichlen

Published 2010

About

Lula (sometimes spelled lyulya) is the kebab of choice for a vast swath of Planet Barbecue that extends from the Caucasus Mountains (the mythological birthplace of fire) to the windswept steppes of Central Asia and to noisy grill parlors in Moscow. Think of it as the kebab version of bratwurst or as a hamburger on a stick. There are probably as many versions of lula as there are mangalchiks (grill masters) to grill it. The basic version starts with finely chopped

Ingredients

Asia
Uzbekistan
Main course
Gluten-free

Ingredients

Method