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
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Ingredients
- kabobs
-
1 pound
ground lamb
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2 tablespoons
tomato paste
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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
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chopped tomatoes
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fresh dill or parsley, chopped
-
any pickled veggies
Directions
-
Blend together all ingredients except for lamb.
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Gently fold in lamb to the mixture, adding salt and pepper to taste.
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Shape into oblong balls, sort of egg-shaped but bigger (so it fits nicely tucked into pita bread).
-
Broil or grill for about 7-8 minutes per side.
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Serve in pita bread with yogurt, assorted veggies, pickles, and herbs.
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.
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