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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.
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!
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!
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.
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.
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.
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