Kitchen with a specific request:
kebobs, kind of like lule kebobs but with chicken instead of beef or lamb. I have looked around but haven’t found any
recipes for ground chicken kebobs. Do
you have one you could share?”
|The Armenian Kitchen’s version of Father Vartan’s lule kebab|
the following suggestions:
poultry. Just know that ground chicken or turkey will need some type of fat in
the recipe to keep it from becoming too dry – such as adding an egg or 2
(depending on how much ground meat you’ll be using) – or – by adding a little
oil (a few Tbsp. of olive or vegetable oil) to the meat mixture to prevent
grilled or baked in an oven.
the reader’s experiment.
|Baked, then grilled chicken lule kebab|
“I made the kebobs using ground turkey. I only made a half batch but used a whole
egg, so I figured that would give the extra moisture needed. I also just used tomato sauce and no tomato
paste. The mixture was very wet so I had
to add a lot more bread crumbs to soak it up.
I let it sit in the refrigerator a while to try and soak up more of the
Even with nearly doubling the
bread crumbs it was still too wet to make into a kebob, so I formed them into
the kebob shape on a baking sheet and smushed the wooden kebob into them, then
baked them until they firmed up enough to transfer them to the grill.
They were quite good! It wasn’t the same as what I had in Gyumri,
but it’s been so long now, I think I need to go back and have them again!
offered another chicken lule kebab recipe that a FB buddy of mine posted on her
page, Salpy’s International Kitchen. The reader is excited to try this next recipe, hoping it will emulate the lule kebab from Gyumri.
|Salpy’s Chicken Lule Kebab|
Chicken Lule Kebab
parsley, panko, garlic, cilantro, Aleppo pepper, salt and pepper, process until
finely minced; mix the onion mixture with the ground chicken thoroughly. Cover
and refrigerate for 1 hour to marinate. Form into cylinders on metal skewers
and grill to perfection. Serve with Pita Bread and Onion Salad