Luleh Kabob Recipes

LULEH KEBABS- PERSIAN GROUND LAMB KEBABS

Luleh Kebabs- Persian Ground Lamb Kebabs image

Make and share this Luleh Kebabs- Persian Ground Lamb Kebabs recipe from Food.com.

Provided by PalatablePastime

Categories Lamb/Sheep

Time 27m

Yield 3-4 serving(s)

Number Of Ingredients 7

Ingredients

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

Steps:

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

LAMB KABOBS WITH TZATZIKI SAUCE

Lamb Kabobs with Tzatziki Sauce image

Provided by Sunny Anderson

Categories main-dish

Time 1h53m

Yield 6 servings (makes roughly 12 kabobs)

Number Of Ingredients 19

Ingredients

12 (6-inch) wooden skewers
1 1/2 pounds ground lamb
2 scallions, finely chopped
2 teaspoons onion powder
2 teaspoons chopped fresh oregano leaves
1 teaspoon chopped fresh rosemary leaves
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon dried thyme
Salt and freshly ground black pepper
Oil, for brushing
1 bag pita bread, at least 6 loaves
Tzatziki Sauce, recipe follows
2 cups Greek strained yogurt
1/2 cucumber, seeded and chopped
1 garlic clove
2 1/2 teaspoons hot sauce (recommended: Frank's Red Hot)
1 teaspoon lemon juice
Salt and freshly ground black pepper

Steps:

Preheat grill to high. Soak skewers in water for 25 to 30 minutes.
In a large bowl combine lamb, scallions, onion powder, oregano, rosemary, garlic powder, cumin, thyme, salt and pepper, to taste. Form meat around skewers, making an oblong sausage shape pressing and securing firmly. Refrigerate 30 minutes. Remove skewers from refrigerator. Brush grill with oil. Grill kabobs until charred on the outside and medium-rare on the inside, turning only once, about 3 minutes each side. Brush pita lightly with oil, and grill briefly on both sides to warm. Remove lamb kabobs from skewers and place 2 on each pita. Drizzle with Tzatziki Sauce to serve.
Add the yogurt, cucumber, garlic, hot sauce, lemon juice and zest in a food processor and blend until smooth. Season with salt and pepper, and transfer to a bowl. Refrigerate at least 1 hour before serving.

LULEH KABOB

LULEH KABOB image

Categories Beef Onion Low Carb Grill/Barbecue

Yield 4 servings

Number Of Ingredients 1

Ingredients

Marinated Kabob Meat...it is ground beef that is seasoned

Steps:

Put meat on the metal skewers and place on barbecue.

KABOB KOOBIDEH (PERSIAN GROUND MEAT KABOBS)

Kabob Koobideh (Persian Ground Meat Kabobs) image

Kabob koobideh is made with ground lamb or beef or a combination of the two. This is one of the most delicious kabob recipes I have ever found. The kabobs are usually grilled over hot coals or any BBQ.

Provided by Nick Perry

Categories World Cuisine Recipes Middle Eastern Persian

Time 1h25m

Yield 8

Number Of Ingredients 12

Ingredients

2 onions, peeled
cheesecloth
1 pound ground lamb
1 pound ground beef
1 green onion, diced
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon sumac powder
½ teaspoon ground turmeric
2 eggs
8 (10 inch) metal skewers

Steps:

Shave onions with a grater into a fine mesh strainer. Gently press pulp into the strainer to remove juices. Place pulp into the center of the cheesecloth and gently press until no further juice drips out.
Place lamb and beef in a pot. Add green onion and onion pulp; mix until thoroughly combined. Mix in baking powder, salt, pepper, sumac, and turmeric. Add eggs and mix thoroughly. Cover the pot and place in the refrigerator until flavors have melded, at least 30 minutes.
Preheat an outdoor grill for medium heat and lightly oil the grate.
Mold meat mixture onto the skewers.
Cook on the preheated grill, rotating every minute, until nicely browned on all sides, and meat is no longer pink in the center, about 25 minutes.

Nutrition Facts : Calories 260.2 calories, Carbohydrate 3.5 g, Cholesterol 113.7 mg, Fat 17.7 g, Fiber 0.7 g, Protein 20.8 g, SaturatedFat 7 g, Sodium 494.2 mg, Sugar 1.3 g

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