Lamb Kebobs, made Azerbaijan style are wonderful for lunch or dinner. The grilled lamb kebobs, shaped like sausages on a skewer, are loaded with freshly grated onion, minced mint, parsley and spices. Serve the lamb kebobs with lots of fresh vegetables such as cucumbers & tomatoes, hummus, thick yogurt, and fluffy pita bread. They can be eaten as a sandwich or just plain with rice. I used two wooden skewers per kebob to help hold its shape while grilling. Shout out to GlobalTableAdventure.com for the help with the recipe.
Baku is the capital of Azerbaijan located on the Caspian Sea. It is also home to the Europe Grand Prix, and the fastest street circuit on the F1 calendar. For those of you who think the Caspian Sea is more in Russia and the Middle East than in Europe, you are correct. I don’t know why they call it the Europe Grand Prix. Oh well. It is still a beautiful ancient city with all the right elements for a great Formula One race.
Sebastian Vettel, driver for Scuderia Ferrari, came in second behind Lewis Hamilton last week in Canada. Can Vettel make up for the errors and win first pole this week in Baku? We hope so!
Chris Hemsworth really loves my lamb kebobs! At least I think he would.
Baku Grand Prix: Lamb Kebobs
- 2 pounds ground lamb
- 1 large sweet onion grated
- 4 cloves garlic minced
- 1 teaspoon ground cumin
- 1/2 cup chopped fresh mint
- 1/2 cup chopped fresh parsley
- pinch of cayenne pepper to taste
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 tablespoon paprika
- Grate the onion with the grate blade of a food processor. (This is easier than using a hand grate).
- In a large bowl, combine the lamb, grated onion, garlic, cumin, mint, parsley, cayenne, salt, pepper, and paprika. Mix well with your hands.
- Shape lamb onto two skewers, making sausage shapes. The colder the lamb, the better they hold their shape.
- Preheat the grill over medium. Place skewers and grill until browned on all sides, about ten minutes. Do not overcook or they will get dry. .
- Serve with pita bread, cucumbers, tomatoes, yogurt, fresh mint, olives, and lemons.