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–+ servings

Lule Kebab ala Father Vartan Joulfayan

Just as there are numerous recipes (and spellings) for other Armenian foods, lule kebab is no exception. This is Father Vartan Joulfayan's savory and delicious version.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Course Main Course
Servings 12 lule kebabs

Ingredients
  

  • 1 medium onion (cut into quarters)
  • 2 garlic cloves
  • 2 lb lean ground beef
  • 1 tbsp tomato paste
  • 5 tbsp tomato sauce
  • ½ cup plain bread crumb
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp Aleppo pepper
  • 1½ tsp salt
  • 1 tsp black pepper
  • ½ tsp dried oregano
  • 1 bunch fresh parsley (finely chopped)
  • ½ lemon (juiced)
  • 1 egg (raw)

Instructions
 

  • Place the cut onion and 2 cloves of garlic in a food processor. Process until onion and garlic are very finely chopped. Special Note: DO NOT discard the juice extracted from the onion and garlic; it will be added to the meat mixture.
  • Place the meat into a large mixing bowl. Add the processed onion and garlic – along with their liquid - to the meat.
  • Add the remaining ingredients to the meat, mixing well by hand.
  • Using a ½ cup measure, make 12 balls.
  • Roll them into the traditional Lule (sausage-like) shape and grill until cooked through. (An outdoor grill or an indoor grill pan may be used.)
  • If outdoor grilling isn't an option, place the kebabs on a roasting rack over a foil-lined baking pan. Bake the lule kebabs at 375°F for about 35 minutes, turning them after about 20 minutes.
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