25 Reviews of Luleh Kebabs- Persian Ground Lamb Kebabs

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.

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: Lorri Nichols

On Jun 15, 2003

I will try this next time with the cinnamon, but the I was leary of it, and I used alspice instead. I served it with yougut and cucumber salad and tobulia. They were very good, next time I will try half a batch with cinnamon and the rest with alspice just cause we liked the flavor so much.

From: Ilysse

On Apr 13, 2006

Loved these. The cinnamon is a great touch. I had to use green onion since hubby used all the white but I liked it this way. I also use ground turkey because this just happend to be the first week since the store was opend that they didn't have ground lamb (my luck) but it was still very good (don't overcook, turkey isn't as fatty so it dries out easier.) Served this with a Persian style cucumber salad (yogurt, raisins, nuts ect) and basmati rice. A most enjoyable meal. Thank you. I will be making these again, next time with the lamb.

From: Morti

On Mar 4, 2007

I always made these with ground beef. They are really good served with small whole tomatoes that have been washed and placed on the grill, cooked just until the skins turn soft or even black in spots and warm all through. The sumak really makes this dish. Was a very common, easy meal my kids grew up with.

From: Marianne5

On Sep 16, 2005

Super easy! The cinnamon added just a hint of seasoning. I served this with pecan wild rice, sauted mushrooms, and seasoned green beans. Will definately make these again! Thanks for sharing. Marianne

From: sugarpea

On Mar 26, 2004

Incredibly good. I also used the food processor to grate the onions, it just takes a while longer and more scraping down to get the onion fine enough but is a lot less tearful experience than grating by hand. Took about 15 minutes to broil until done.

From: Gregg Drew

On Sep 20, 2002

Very good, I shredded the onions in the food processor, I think next time I will mince them so they mix in better. The sumak was a nice touch. Everyone who has tried them gives them high marks...Thanks for the recipe.

From: Dr Nick

On May 4, 2007

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.

From: littleturtle

On Sep 17, 2004

I have a really similar recipe to this. It's the Georgian version, and you just substitute 3 tbsp crumbled dry mint for the cinnamon.