Around the World in 80 BBQs takes us to Uzbekistan this week, with a homemade kebab that may appear
familiar but which packs an unique flavour!

Lula kebabs are heavily individual to the local area, with a variety of styles and ingredients appearing, but
essentially the key elements are minced lamb with a very high fat content, moulded around flat skewers
to create a form of skinless sausage which will be a real hit at a garden cookout anywhere, from Kent to

The most difficult stage of this cook can be moulding the meat to the skewer as there is very little natural
binding in the recipe, however if you make sure that you wet your hands regularly throughout the process,
you should find it a doddle.

Uzbek Lula Kebab


  • 1kg lamb mince (with a high fat content)
  • 200g minced lamb fat (optional)
  • 1 small onion, roughly chopped
  • 3 tbsp chopped thyme
  • 3 tbsp ground cumin
  • 3 tbsp ground coriander
  • Large grain coarse salt
  • Freshly cracked black pepper


  • High quality flatbread
  • Rocket salad


You can create this dish using any Weber BBQ; charcoal or gas.

We've used the following:

  • Weber Genesis Barbecue
  • Tongs
  • Flat skewers


  • Combine the mince and chopped fat (if using) with the thyme, ground cumin, ground coriander, salt and pepper.
  • Mould handfuls of the mince mix into oval shapes and push the skewer through.
  • Wet your hand and careful mould the oval into a long tube around the skewer, removing the air bubbles from each.
  • Place in the fridge to chill for at least an hour before cooking in order to firm up the shape.


  • Set up your barbecue for direct grilling. Preheat the grill.
  • Place the kebabs onto the cooking grate and cook for three minutes each side, until darkly browned.
  • Remove from the grill and enjoy with bread, salad and your own choice of sauce.

View more Weber BBQ Recipes from WOWBBQ