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Lamb in Lavash-Lyulya Kebab-Azerbaijan
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Source: Barbecue Bible--Steve Raichlen
|For the Kebabs:|
|1 ½ pounds||ground lamb|
|1 small||onion, finely chopped|
|2 tablespoons||whole-wheat flour|
|¼ cup||fresh basil leaves, thinly slivered|
|1 ½ teaspoons||salt|
|½ teaspoon||ground black pepper|
|24||fresh basil leaves|
|24||fresh Italian parsley|
|4||scallions, both white and geren parts, trimmed and thinly slice|
|1 large||pomegranate, broken into seeds|
Place the lamb and onion in a food processor and process until the onion is ground very fine. Add the flour, chopped parsley, slivered basi, 1 ½ teaspoons salt, and ½ teaspoon pepper and process briefly to combine. Transfer to a large bowl, coverm and refreigerate for 20 minutes
Preheat the grill to high
Line a baking sheet with plastic wrap. Divide the meat mixture into 8 equal portions. Lightly wet your hands with cold water, then mold each portion around a skewer to form a sausage about 12 inches long and ¾ inch wide. Place each kebab as it is made on the prepared baking sheet.
When ready to cook, if not using the grateless grill method, generously oil the grate. Arrange the kebabs as described in the grateless method, or arrange directly on the hot oiled grate. Grill turning with tongs, until nicely browned on both sides and cooked through, 6 to 8 minutes in all.
Remove the kebabs to a platter and arrange the lavash in one layer on the grill grate. Grill just until warm and pliable, about 20 seconds per side. Remove from the grill and cut into 5 X 4 inch stips.
Use a strip of lavash to protect your hands as you slide each sausagfe off its skewer onto a platter. Cut each sausage into three 4 inch pieaces. Wrap each piece, along with a whole basil leaf and a sprig of parsley, in a stirp of lavash. Arrange the bundles on a serving platter and sprinkle with sliced scallions and pomegranate seeds. Serve accompanied with lemons.
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