Entree: Russia – Southern Russia – люля-кебаб ➤ lyulya-kebab (Ground meat seasoned with herbs and spices, shaped onto skewers and grilled)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 12 min

Additional 30 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) ground lamb
- 8 oz (227 g) ground beef
- 1 large onion, grated, approx. 8 oz (225 g)
- 1 large egg, lightly beaten, approx. 1 3/4 oz (50 g)
- 1/4 cup (30 g) fine breadcrumbs
- 1/2 cup (15 g) finely chopped fresh parsley
- 3 cloves garlic, minced
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tbsp (15 ml) vegetable oil for brushing
- Optional: pinch sumac for serving
- Flatbreads, sliced onions, and lemon wedges for serving

Show original ingredient measurements

- 1 lb (454 g) ground lamb
- 8 oz (227 g) ground beef
- 1 large onion, grated, approx. 8 oz (225 g)
- 1 large egg, lightly beaten, approx. 50 g
- 1/4 cup (30 g) fine breadcrumbs
- 1/2 cup (15 g) finely chopped fresh parsley
- 3 cloves garlic, minced
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tbsp (15 ml) vegetable oil for brushing
- Optional: pinch sumac for serving
- Flatbreads, sliced onions, and lemon wedges for serving

Instructions

1. In a large bowl combine ground lamb, ground beef, grated onion (squeeze out excess liquid), beaten egg, breadcrumbs, parsley, garlic, cumin, coriander, salt, and pepper. Mix thoroughly by hand until mixture is homogeneous and slightly sticky, about 3–5 minutes.
2. Divide mixture into 8 equal portions and shape each around a metal or soaked wooden skewer into a long, even sausage about 6–8 inches (15–20 cm) long, pressing firmly to remove air pockets. Chill skewers in the refrigerator for 20–30 minutes to firm.
3. Preheat grill or broiler to high (medium-high charcoal). Brush kebabs lightly with vegetable oil. Grill or broil skewers, turning every 2–3 minutes, until they are well browned and cooked through, about 10–12 minutes total.
4. Remove from heat and let rest 2 minutes. Serve lyulya kebabs on warm flatbread with sliced raw onions, lemon wedges, and a sprinkle of sumac if using.