Kebabs

 
Lamb Kebab  
660g lamb, 120g onions, 80g spring onions, 20g parsley or basil, 6g sumac or 10g narsharab (concentrated pomegranate juice), salt, pepper.

Take a piece of lamb from brisket or back leg, chop into 35 - 40 g pieces, salt, pepper, string on a spit and roast over charcoals. Serve immediately. Dress with coiled onions and spring onions. Serve with sumac or narsharab. Use salt, pepper separately. In summer time serve kebab with fresh tomatoes roasted on a spit.

 
Lula Kebab  
660g mutton, 40g sheep fat, 40g onions, 80g spring onions, 30g parsley and basil, 90g wheat flour, 6g sumac, salt, pepper.

Mince mutton flesh with onions, season with pepper and salt and mix thoroughly. Cool force-meat in fridge for 20 minutes. String force-meat on a spit, which should be wider than for kebabs and shape as sausage. Roast over charcoals. Wrap lula-kebab in lavash (thin flat bread).
Roll heavy unsalted dough 1 mm thick and bake both sides in griddle without dripping. Garnish lula-kebab with coiled onions, sumac or tomatoes roasted on a spit.

 
Pan Kebab  
440g mutton, 60g melted butter, 80g onions, 4 eggs, 10g sugar, 20g vinegar, 50g coriander and dill, salt, pepper. In summer time 100g tomatoes replace sugar and vinegar.

Mince mutton flesh with onions, season with pepper and salt and mix. Shape 3 meatballs per a helping and fry in butter. To make sauce, brown shredded onions, add sugar and vinegar. Mix eggs with shredded herbs and pour on meatballs in small pan, add onions sauce and bring to readiness. Sprinkle with herbs when serving.

 

  
Chicken Kebab  
600g chicken, 70g onions, 50g coriander and parsley, salt, pepper, sumac.

Cut chicken into 40 - 50g pieces, salt, pepper, string on a spit and roast over charcoals. Garnish with coiled onions and sprinkle with herbs. Turkey kebab is made the same way.