31 Reviews

Excellent as patties. I omitted the egg and used half a grated onion. Used an excellent, fresh, ground cinnamon of high quality. The texture was just right, as was careful to not compress the meat too much. Went great with basmati with pine nuts and raisins with a little cinnamon and steamed peas. Was easy and delicious.

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csawyer1 July 17, 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.

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Megancake January 21, 2008

This was so amazing!!! This is my favorite dish in Persian restaurants and I can't tell you how thrilled I am that I can make it at home. I followed the directions to the letter and cooked in the broiler for about 11 minutes on each side. I consider it my greatest cooking triumph and something that I can't wait to share with all my friends and family. Thank you, thank you, thank you. I just bought some Sumak online to make it even better next time. ($2 and free shipping at Spiceituponline.)

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Astramom December 14, 2007

My wife and I thoroughly enjoyed this recipe. I did add a little dried mint, bread crumbs to thicken, and a pinch of fresh parsley. Turned out amazing.

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Cooking for Pleasure July 08, 2007

Delicious! I chopped the onion fine instead of grating and added some parsley. Served this with tsatziki sauce (#91463) Fatoosh (#61245) rounded out the meal.

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Jo Anne June 13, 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.

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Morti March 04, 2007

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.

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Chef Revan August 17, 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.

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Ilysse April 13, 2006

This came out really tasty and my 2 and 5 year olds liked it. It was very easy. I added minced garlic to the mix as well and served it wrapped in pita with a greek-style salad and rice pilaf.

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mommycook January 23, 2005

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.

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littleturtle September 17, 2004
Luleh Kebabs- Persian Ground Lamb Kebabs