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    You are in: Home / Recipes / Luleh Kebabs- Persian Ground Lamb Kebabs Recipe
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    Luleh Kebabs- Persian Ground Lamb Kebabs

    Luleh Kebabs- Persian Ground Lamb Kebabs. Photo by Sue Lau

    1/5 Photos of Luleh Kebabs- Persian Ground Lamb Kebabs

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    Total Time:

    Prep Time:

    Cook Time:

    27 mins

    15 mins

    12 mins

    Sue Lau's Note:

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

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on October 15, 2002

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 09, 2010

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 12, 2009

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (31)

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    Nutritional Facts for Luleh Kebabs- Persian Ground Lamb Kebabs

    Serving Size: 1 (155 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 467.1
     
    Calories from Fat 333
    71%
    Total Fat 37.1 g
    57%
    Saturated Fat 15.9 g
    79%
    Cholesterol 172.5 mg
    57%
    Sodium 889.7 mg
    37%
    Total Carbohydrate 3.9 g
    1%
    Dietary Fiber 0.8 g
    3%
    Sugars 1.6 g
    6%
    Protein 27.6 g
    55%

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