Community Pick
Luleh Kebabs- Persian Ground Lamb Kebabs
"A traditional Middle Eastern dish. Try this with half beef and half lamb for a more Armenian taste."
photo by PalatablePastime
- Ready In:
- 27mins
- Ingredients:
- 7
- Serves:
-
3-4
ingredients
directions
- Soak wooden skewers in warm water for 20-30 minutes prior to preparing food.
- Place meat in a large bowl; add the onion, egg, salt, pepper, and cinnamon.
- Beat with a spoon until well mixed and the meat turns lighter in color.
- Take a handful of the mixture and form it around the skewer to approximately 6" long and 1" in diameter to make an elongated patty (it helps to oil hands, and lay out some wax paper to work on). If your meat is too wet to work with, as sometimes happens with too much onion or wet meat, it can help to just shape the kebabs on a piece of non-stick foil and grill them that way, on the foil, turning the kebab over as it cooks and comes together.
- Set kebabs aside on wax paper on another plate until ready to grill.
- Grill kebabs over hot coals or under broiler until cooked through, turning once.
- Serve with lemon wedges, and chelou (rice) with a sprinkling of sumak seasoning (optional).
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Reviews
-
Excellent recipe Sue! I followed it to a T, and it tasted just like the Kebabs at Tehran-a favorite restaurant of ours in Las Palmas. The Sumac you sent was the perfect compliment! I served the Kebabs with Miller's Iranian Kebabs, and basmati rice (even did the bit of saffron flavored rice on top), a roasted tomato and an egg yolk. This was one of the most delicious meals ever! I can't wait to make it again! Thanks Sue! -
My family is Armenian, so we eat ALOT of Luleh kebabs. We don't add egg, however, nor cinnamon, but do add lots of cumin and parsley, along with the onion, salt and pepper. We only mix beef and lamb when we don't have enough ground lamb for the number of people. We grill without the skewers, or broil in the oven or even pan fry if only making a few. We love it on pita bread with lettuce and tomato, and a little tzatziki sauce. Stringbean salad on the side with a little feta cheese...yum! -
Good flavor and a good dish. I added pine nuts to the meat for a good texture and taste. I made the recipe as written (but added pine nuts), and it was way too wet. By taking the grated onion,putting it in a tea towel and squeezing out the moisture/liquid, the texture/moisture problem of the recipe would be solved. Nice recipe, thanks for posting. -
I formed these into patties and served in pita bread with tzatziki, tomato, red onion, cucumber and feta cheese. I didn't need the egg in the end, they bound together just fine. I bet these would be much better if I had a food processor and could mince the onion. Grating an onion is horrible work and I always end up just chopping. -
The mixture was too wet and the family was only moderately pleased with the flavor. I agree it is an issue with the grated onion, and will try the other reviewers suggestions if I make it again.
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RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com
