Azerbaijani Kebab Feast

Experience a traditional Azerbaijani kebab feast with this recipe featuring a variety of succulent kebabs — from lule (ground meat) and lamb ribs to marinated chicken pieces and wings — all complemented by fire-baked potatoes. Cooking over grape vine embers imparts a unique, smoky flavor that elevates these kebabs to a new level of deliciousness.

Ingredients

🥩 1.5-2 kg Ground Meat for lule kebab, pre-shaped on skewers
🐑 1-1.5 kg Lamb Ribs, pre-skewered
🍗 1 kg Chicken Breast/Thigh Pieces, marinated and pre-skewered
🍗 1 kg Chicken Wings, marinated and pre-skewered
🥔 8-10 Medium-sized Whole Potatoes, unpeeled
🍇 Grape Vine Branches for embers
🌶️ Reddish Marinade, possibly containing paprika or chili powder

Instructions

1- Prepare the Embers:

• Ignite a large pile of grape vine branches in a safe outdoor area.
• Allow the branches to burn down to create a bed of hot embers, usually taking about 30-45 minutes.

2- Prepare the Kebabs:

• Shape approximately 1.5-2 kg of ground meat onto flat metal skewers to form lule kebabs.
• Arrange lamb ribs, chicken breast/thigh pieces, and chicken wings on skewers if not already done.
• Marinate chicken pieces in advance with a reddish spice mix for enhanced flavor.

3- Cooking Process:

• Transfer the hot grape vine embers into a metal mangal (brazier) and spread them evenly across the surface.
• Place the lule kebabs over the embers and simultaneously position whole potatoes directly onto the embers for roasting.
• Turn the kebabs frequently to ensure even cooking and prevent burning.
• Add lamb ribs skewers alongside the lule kebabs on the mangal. Continue turning periodically.
• Once lule kebabs are evenly cooked and have a deep brown crust, remove them from the skewers and place into a large metal pot for warmth.
• After the lamb ribs are cooked to a dark brown, crispy exterior, remove them from the skewers and store them with the lule kebabs.
• Finally, grill the skewered marinated chicken pieces and wings, ensuring regular turning until they achieve a golden-brown, crispy finish.
• Once cooked, remove the chicken from skewers and place all kebabs on a metal serving tray along with the baked potatoes.

Prep Time: Approximately 20-30 minutes
Cook Time: 1.5-2 hours
Total Time: 2-2.5 hours
Servings: 10-12
Equipment: Metal Mangal (Brazier), various Metal Skewers, Large Metal Pot, Metal Serving Tray

Cooking Tips:

• Grape Vine Embers: Utilize dried grape vine branches for a traditional and aromatic smoky flavor.
• Direct Ember Cooking: Enhance the flavor and texture of potatoes by cooking them directly in the hot embers.
• Frequent Turning: Maintain moisture and prevent burning by regularly turning kebabs during grilling.

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Azerbaijani Kebab Feast