Luleh Kebabs- Persian Ground Lamb Kebabs

From: Vicki in AZ

On Apr 5, 2008

Loved this, but like others, there was no way the mixture could be formed around skewers. It was just too wet. I simply formed elongated patties and grilled.

From: Megancake

On Jan 21, 2008

This was good but not quite the same as my grandma made, it's also way to soggy, maybe another egg or some breadcrumbs would help because they did not stay on the skewers, broiling them on a cookie sheet also produced a lot of fat. The flavor was good though and it was an easy weeknight meal.

From: canarygirl

On Oct 15, 2002

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!

From: Chef Revan

On Aug 17, 2006

I made this with turkey, as i had an abundance of it. I also added a clove of garlic finely minced. The meat mixture was too wet to stay on the kebob, so I formed kebob shapes on an oiled cookie sheet, then skewered them while on the sheet. Then I put the entire pan on the grill. Once one side was cooked I used a large spatula to transfer them directly on the grill. After all was said and done they turned out perfectly. This dish is a crowd pleaser. But be prepared for a little extra work when using ground turkey.