Azerbaijani Ground Beef Kebabs

1. 1

   Note: Traditionally, these are made by patting ground lamb around extra-large, extra-thick skewers and grilling over a grateless grill called mangal.

2. 2

   I swapped lamb for beef and opted for shaping smaller, thicker sausages by hand to fit my American charcoal grill.

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   Place all the ingredients together in a bowl and knead briefly by hand until well mixed.

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   Shape into sausages about 2 to 2.5 long and 3/4 to 1 thick by rolling small handfuls in your hands.

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   Grill until pleasantly-red (or even slightly charred), turning each sausage once.

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   Serve wrapped in tortillas, pita bread, lavash, or any other kind of flatbread, along with a mixture of sliced onions, sumac, and more chopped herbs, and a yogurt-garlic sauce (1 pressed clove of garlic mixed into 1 cup of plain yogurt).

7. 7

   I especially like to serve this with a side of Russian fried potatoes (please see my TK recipe box for the recipe).

* Per serving · 4 servings · Values may vary.

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