Armenian Lamb Kebab with Grilled Vegetables and Lavash Bread

In a large bowl, combine the ground lamb, chopped parsley, minced red onion, cumin, coriander, paprika, cayenne pepper (if using), salt, and black pepper. Mix thoroughly with your hands until all ingredients are well incorporated.

Divide the lamb mixture into 8 equal portions. Form each portion around a metal skewer, shaping it into an elongated kebab. If using wooden skewers, ensure they are soaked in water for at least 30 minutes prior to prevent burning.

Toss the eggplant, zucchini, red bell pepper, and yellow onion with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Arrange the vegetables on a separate set of skewers or directly on the grill.

Preheat a grill to medium-high heat. Place the lamb kebabs on the grill and cook for 3-4 minutes per side, rotating frequently, until browned and cooked through. The internal temperature should reach 160°F/71°C.

While the kebabs are cooking, place the vegetable skewers on the grill. Cook for 3-5 minutes per side, turning occasionally, until tender and slightly charred.

Lightly brush the lavash bread with olive oil and place it on the grill for 30 seconds to 1 minute per side, just until warmed and slightly pliable.

Remove the kebabs, grilled vegetables, and lavash bread from the grill. Carefully slide the lamb from the skewers onto a serving platter.

Serve the Armenian lamb kebabs immediately with the grilled vegetables and warm lavash bread. You can wrap the kebab and vegetables in the lavash for a delicious handheld meal.