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Nutrition Facts
Serving Size 1 (220g) Recipe makes 3 servings
Calories 473
Calories from Fat 333		(70%)
Amount Per Serving		%DV
	Total Fat 37.1g	57%
	Saturated Fat 15.9g	79%
	Monounsaturated Fat 15.2g
	Polyunsaturated Fat 3.1g
	Trans Fat 0.0g
Cholesterol 180mg		60%
Sodium 889mg		37%
Potassium 435mg		12%
Total Carbohydrate 5.6g		1%
	Dietary Fiber 0.9g	3%
	Sugars 2.3g
Protein 27.6g		55%
detailed view... how is this calculated?

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Luleh Kebabs- Persian Ground Lamb Kebabs

Recipe #35132 | 27 min | 15 min prep | add private note

⁽²⁴⁾ RATE IT NOW Print Recipe

By: Sue L
Jul 27, 2002

A traditional Middle Eastern dish. Try this with half beef and half lamb for a more Armenian taste.

SERVES 3 -4 (change servings and units)

Ingredients

1 lb ground lamb
1 large onion, grated
1 egg
1 teaspoon salt (to taste)
1/2 teaspoon pepper (to taste)
1/4 teaspoon cinnamon
wooden skewers

Directions

1
Soak wooden skewers in warm water for 20-30 minutes prior to preparing food.
2
Place meat in a large bowl; add the onion, egg, salt, pepper, and cinnamon.
3
Beat with a spoon until well mixed and the meat turns lighter in color.
4
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).
5
Set kebabs aside on wax paper on another plate until ready to grill.
6
Grill kebabs over hot coals or under broiler until cooked through, turning once.
7
Serve with lemon wedges, and chelou (rice) with a sprinkling of sumak seasoning (optional).

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Featured Reviews for This Recipe

From: Chef #417790

On May 18, 2009

Tried this recipe tonight...it was good, but I did add a slice of fresh bread, processed in the food processor. I also added quite a lot of garlic. It was nice. I think that I may have put a little too much cinnamon. Served this on grilled naan bread with tomato, onion and tzaziki sauce. Will make this again for sure.

1 person found this review helpful

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From: Pygmy Chef

On Apr 27, 2009

This was absolutely delicious! I threw in a little curry powder and some cumin to flavor it up a bit. Loved the cinnamon, I've never tried that in meat before but I certainly will in the future. Thank you!

0 people found this review helpful

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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.

3 people found this review helpful

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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!

3 people found this review helpful

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