A street favourite of Azerbaijani cuisine, lula kebab wraps are made by moulding spiced minced beef onto skewers, grilling it until smoky, and rolling it in thin lavash. The meat mixture can be shaped and frozen ahead of time, making it a practical option.
Knead the minced beef with the grated onion, garlic cloves, cumin, chilli flakes, salt and pepper for 10 minutes until it turns sticky.
Cover the mixture with cling film and chill for at least 60 minutes; the spices will fully infuse the meat in this time.
With hands wetted in cold water, mould the mixture onto wide skewers and grill, turning, for 15 minutes until it takes on a smoky char.
Place the grilled kebab on the thin lavash, sprinkle with sumac, roll and serve hot.
Wet your hands with cold water before moulding the meat onto the skewers so it sticks more easily. Allergens: contains wheat (gluten, lavash).
Shape the meat mixture onto skewer-length logs and wrap each individually in cling film before freezing, so you can thaw only as much as you need.
Admin DadaGastro · verified in test kitchenKıyma harcını sadece 20 dakika dinlendirip pişirdim, baharatlar tam oturmadan şişe sardığım için lavaşa sardığımda tadı yavan kaldı. Önerilen 60 dakikayı beklemeden acele etmek büyük hataydı.
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