In case you haven’t caught on by now, I’m a proud (partially) Armenian who loves delicious Armenian foods. This Lula Kebab recipe is one I think everyone will love.
I'm sharing my version of my family's Lula Kebab recipe, not only so you guys can make it, but so I can document it. Of course, each family (and Armenian restaurant) has a slightly different version. After you've mastered the basic mix, you can make it your own too.
What is Lula Kebab?
Lula Kebab (or Lulu Kabob, or Lule or Lyulya) is a key component of Armenian diets. Lula Kebab is a blend of ground beef and lamb (or all lamb in some cases), onion, seasonings and fresh herbs. It is cooked on skewers and served alongside pilaf and salad, and also used to stuff peppers + vegetables and fill meat dolma. Sadly, if you don't have a Hye Deli (Hye means Armenian) or Mediterranean meat counter near you, you probably can't find it. And that's OK, because you can make it pretty easily.
Where was Lula Kebab popularized?
It is a specialty of Armenian and other South Caucasus, Middle Eastern, and Central Asian cuisines.
What is typically in Lula Kebab?
Ground beef and lamb (or all lamb, in certain circumstances) is blended with onions, spices, and fresh herbs to make Lula Kebab.
What will I need for this recipe?
- Ground beef
- Ground lamb
- Yellow onion
- Fresh parsley
- Tomato paste
- Paprika
- Cumin
- Garlic powder
- Sea salt
- Ground black pepper
Lula Kebab
Ingredients
- 1.5 lb 80/20 ground beef
- 1 lb ground lamb
- 1 large yellow onion diced
- ¼ cup fresh parsley chopped
- 2 tablespoon tomato paste
- 1 tablespoon paprika smoked is best
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
Instructions
- Add the ground beef and lamb to a large mixing bowl. (Make sure the bowl is large enough to mix the meat plus all the filling ingredients too.)
- Add all the Lulu Kebab ingredients and mix to combine.
- Cook on skewers, use as dolma filling, or make patties or meatballs.
- Suggested Cook Times:1.5-2oz meatballs: bake at 400F for 20 minutes8-10 inch metal skewers: grill at high heat for 6-8 minutesMeat Dolma: follow recipe directions
Notes
Nutrition
Photos by James Collier
Like this recipe? Check out these other delicious recipes:
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More lamb recipes:
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Alison Needham's lamb burgers are a creative take on a time-honored recipe. Serve them alongside a nice (gluten-free) beer at your upcoming cookout.
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Lamb Loin Chops recipe with Roasted Brussels Sprouts and a Mustard Mint Sauce.
Frequently Asked Questions about Lula Kebab:
Sadly, you probably won't be able to find it if there isn't an Armenian-style Hye Deli or a Mediterranean meat counter nearby. But It's okay because you can still create it rather quickly.
You could use only beef. However, I don't think you should, the flavor of beef and lamb combined is truly delicious.
Lamb, beef and onions are used to make traditional Lula Kebab. There should be a lot of onion, and the meat should have plenty of fat to keep the kebab juicy.
Disgruntled says
Who writes a recipe like this????? "Cook on skewers". No method. No temp to cook at. No cooking time. The ingredients sound good but how on earth is a person to know what to do once they're all mixed together?
K.C. Cornwell says
Hi there - we added some suggested cook times based on your comment. This is really meant to be a recipe for making the Lula Kebab, since it can be used for so many things!