Luleh Kabobs (Armenian-style Lamb)

This is one of our “house” dishes – it comes up in the rotation quite a bit.  Now that it’s grilling season, I imagine that we’ll see it more often!  Serve with hummus, toasted pita bread, grilled vegetables, lemon wedges, and tzatziki sauce (recipe follows).


  • 1 lb. ground beef (very lean)
  • 1 lb. ground lamb
  • 1 onion, grated
  • 2 eggs
  • 1/4 to 1/3 cup panko bread crumbs (as needed)
  • 1/2 tsp. cinnamon
  • 2 tsp. salt (to taste)
  • 2 tsp. pepper (to taste)
  • 12 wooden skewers, soaked for 30 minutes
  • Juice of 1 lemon
  • 2 tblsp fresh mint (habek mint, if you happen to have it…)


  1. Mix meat, egg, bread crumbs, and seasonings in large mixing bowl.  For best results, set aside in refrigerator for about 1 hour.
  2. To make kabobs, squish a handful of the meat mixture onto a skewer, forming an oblong patty
  3. Grill kabobs over charcoal at high heat, about 4 minutes a side (until nice, dark grill marks form).  Turn to grill each of four sides, as needed.
  4. To serve, arrange on platter and drizzle with fresh-squeezed lemon juice and sprinkle with mint.

Tzatziki Sauce

Honestly, I could just sit and eat this stuff with a spoon (and I often do, when no one’s looking).


  • 1 cup full-fat Greek-style yogurt (thickest possible)
  • 1/3 of an English cucumber, peeled & grated
  • 2 to 3 garlic cloves, mashed into paste or finely chopped
  • ~ 2 tblsp extra virgin olive oil
  • 1 tblsp. white wine vinegar
  • 1 tsp. salt (to taste)
  • 2 tsp. dill


  1. Grate cucumber, salt, and place in strainer – allow to rest for 30 minutes
  2. Squeeze water from cucumber and mix with remaining ingredients
  3. Allow sauce to rest in fridge for at least 30 minutes to 1 hour (2 or 3 hours is better)

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