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Lamb in Lavash-Lyulya Kebab-Azerbaijan

Lamb in Lavash-Lyulya Kebab-Azerbaijan Categories: Import|Barbecue|Lamb|Steven Raichlen
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Source: Barbecue Bible--Steve Raichlen

For the Kebabs:
    1 pounds  ground lamb
    1 small  onion, finely chopped
    2 tablespoons  whole-wheat flour
     cup  fresh basil leaves, thinly slivered
    1 teaspoons  salt
     teaspoon  ground black pepper
For serving:
    4  pita breads
    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
      lemons

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 teaspoons salt, and 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 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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