Lulu Kabobs

August 6, 2010
Lulu Kabobs

Test Kitchen-Approved

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

The Editors

Serves: 2-3

Ingredients

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

Directions

  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.

More Great Recipes:
Middle Eastern|Lamb|Make Ahead|Grill/Barbecue|Gluten-Free|Entree|Snack

Reviews (17) Questions (0)

17 Reviews

Austin B. June 3, 2018
Lula, Luyla, or Lulya Kebab is generally what you'd see listed in that particular region. You're supposed to shape them in the classic kebab-manner, around the skewer like a casingless sausage, and grill them. What's inside them, I haven't been able to really establish, there are so few trustworthy variations on them. One constant though, is that you're supposed to add minced lamb-tail fat (or beef tallow, or pork lard) to the mixture.
 
Author Comment
Midge July 26, 2018
Interesting! Thanks for the scoop.
 
Rachel February 25, 2014
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!
 
EmilyNunn December 31, 2013
Yee-haw. Love the looks of this one, Midgie!
 
healthierkitchen December 31, 2013
whatever the name, these sound delicious! I love using ground lamb.
 
Helen's A. June 8, 2011
This looks wonderful, will have to try it soon!
 
Author Comment
Midge June 14, 2011
Thanks Helen!
 
fiveandspice June 8, 2011
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.
 
Author Comment
Midge June 14, 2011
Thanks fiveandspice! I've no idea how they got that name but it is cute.
 
boulangere June 8, 2011
Ooooooh!
 
There'sAlwaysPie August 19, 2010
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.
 
Author Comment
Midge August 20, 2010
Thanks so much TheGingerCook! I'm really glad you liked them.
 
Sagegreen August 9, 2010
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.
 
Author Comment
Midge August 9, 2010
Thanks for the nice comments!
 
lastnightsdinner August 8, 2010
These are flavors I love, and a prep I grew up with - nice work!
 
lapadia August 7, 2010
Not a lamb person, but I LOVE all the seasonings you used here!
 
littleclove August 6, 2010
These sound delicious! I'm printing this one out right now, thanks!