Lulu Kabobs

By • August 6, 2010 • 17 Comments



Author Notes: This is adapted from great family friends who are Armenian. Surely there's a more authentic recipe (and name!) out there, but here's the version that became a staple in my house growing up and now, in my own kitchen. Midge

Food52 Review: The Lulu Kabobs are perfect for a quick weeknight meal when you want a little bit of an exotic flavor. They were easy to make and tasty. I broiled them, but would recommend the grill as the house did get a bit smoky. The veggies and yogurt made a great pita sandwich with these meatballs. - TheGingerCook

A&M

Serves 2-3

kabobs

  • 1 pound ground lamb
  • 2 tablespoons tomato paste
  • 2-3 garlic cloves, minced
  • 1/4 cup fresh parsley, chopped
  • 1/2 teaspoon allspice, freshly ground

accompaniments

  • pita bread
  • Greek yogurt (full fat)
  • chopped cucumbers
  • chopped red onion
  • chopped tomatoes
  • fresh dill or parsley, chopped
  • any pickled veggies
  1. Blend together all ingredients except for lamb.
  2. Gently fold in lamb to the mixture, adding salt and pepper to taste.
  3. Shape into oblong balls, sort of egg-shaped but bigger (so it fits nicely tucked into pita bread).
  4. Broil or grill for about 7-8 minutes per side.
  5. Serve in pita bread with yogurt, assorted veggies, pickles, and herbs.
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Tags: Armenian, Easy, meatballs, Middle Eastern

Comments (17) Questions (0)

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5 months ago Rachel

Does anyone know the nutrition info? I'm using MyFitnessPal and trying to enter this. I had about a third of one kabob, so if anyone knows the number of calories, I'd appreciate it! Thanks!

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7 months ago ENunn

Yee-haw. Love the looks of this one, Midgie!

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7 months ago healthierkitchen

whatever the name, these sound delicious! I love using ground lamb.

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about 3 years ago Helen's All Night Diner

This looks wonderful, will have to try it soon!

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about 3 years ago Midge

Thanks Helen!

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about 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

These look delicious! I've been on such a Mediterranean kick lately (probably the weather). I think I'm going to have to try some version of these tonight - maybe on the grill! Also, lulu kabob is really fun to say.

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about 3 years ago Midge

Thanks fiveandspice! I've no idea how they got that name but it is cute.

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about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Ooooooh!

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Sounds delicious

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about 3 years ago Midge

Thanks sdebrango!

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almost 4 years ago There'sAlwaysPie

The Lulu Kabobs are perfect for a quick weekenight meal when you want a little bit of an exotic flavor. They were easy to make and tasty. I broiled them, but would reccomend the grill as the house did get a bit smoky with the high heat and the grease from the lamb. I think you could also play up the flavor a little more and add some more spice to the lamb. The veggies and yogurt made a great pitat sandwich with these meatballs.

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almost 4 years ago Midge

Thanks so much TheGingerCook! I'm really glad you liked them.

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almost 4 years ago Sagegreen

I love how this sounds. Hope you will add a photo. It was great to meet you as well. As soon as we get real emails from Elena I can send you and savorykitchen our photos. Loved hearing about your work, too.

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almost 4 years ago Midge

Thanks for the nice comments!

Lnd_jen

almost 4 years ago lastnightsdinner

These are flavors I love, and a prep I grew up with - nice work!

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almost 4 years ago lapadia

Not a lamb person, but I LOVE all the seasonings you used here!

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almost 4 years ago littleclove

These sound delicious! I'm printing this one out right now, thanks!