Luleh Kebabs Persian Ground Lamb Kebabs 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).

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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