Ingredients
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1
-
1
-
1
-
1
-
1/2
-
1/4
-
-
-
-
-
-
-
-
-
Directions
Luleh Kebabs- Persian Ground Lamb Kebabs,A traditional Middle Eastern dish. Try this with half beef and half lamb for a more Armenian taste.,This is a 5 star recipe. For as simple as it is, it was fantastic! My family all loved it. I broiled it in the oven and I think I over cooked it, but we still enjoyed it. I served it with tzatziki, warmed naan and Arabic salad. I will make this many times but will double or triple the recipe. It was barely enough for four people. I also like leftovers like these for easy school and work lunches or to freeze. Thanks for an excellent recipe!,These were so good, even my picky children loved them and we didn’t even use any sauce or garnish! Yum!!!!
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Steps
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1
Done
|
Soak Wooden Skewers in Warm Water For 20-30 Minutes Prior to Preparing Food. |
|
2
Done
|
Place Meat in a Large Bowl; Add the Onion, Egg, Salt, Pepper, and Cinnamon. |
|
3
Done
|
Beat With a Spoon Until Well Mixed and the Meat Turns Lighter in Color. |
|
4
Done
|
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
Done
|
Set Kebabs Aside on Wax Paper on Another Plate Until Ready to Grill. |
|
6
Done
|
Grill Kebabs Over Hot Coals or Under Broiler Until Cooked Through, Turning Once. |
|
7
Done
|
Serve With Lemon Wedges, and Chelou (rice) With a Sprinkling of Sumak Seasoning (optional). |
