Lulu Kabobs

August  6, 2010
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

Test Kitchen Notes

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

—The Editors

  • 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
In This Recipe
  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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Recipe by: Midge

I’m a journalist who’s covered everything from illegal logging in Central America to merit pay for teachers, but these days I write mostly about travel. I’ve been lucky enough to find myself in some far-flung locales, where poking around markets and grocery stores is my favorite thing to do. Cooking, especially baking, is my way of winding down after a long day; there’s nothing like kneading bread dough to bring you back to earth.