Armenian Lule Kebab

Armenian Lule Kebab

A quick and easy BBQ favorite with a Middle Eastern flavor profile. Serve with a fresh salad or fattoush. The kebabs are also excellent dipped in hummus. A perfect “Tuesday Night” dinner.


  • 1 lb ground beef or 1 lb ground lamb
  • 2 tsp salt
  • 1 medium onion chopped
  • 2 tsp freshly ground coriander
  • 1 tsp freshly ground black pepper
  • ½ tsp allspice
  • 2 tbsp cold water
  • Melted butter for basting
  • Parsley for garnish

Madzoon Sauce:

  • 16 oz container of plain whole fat yogurt
  • 1 large cucumber, skins and seeds removed
  • 3 or 4 fresh mint leaves
  • ¼ or ½ tsp garlic powder
  • Kosher salt to taste

Mix all ingredients together and form meat around metal skewers. Log shaped kebabs should be approximately 8 inches. Cover kebabs on a baking sheet with plastic wrap and refrigerate at least 30 minutes and up to 24 hours.

Make Madzoon Sauce. Coarse cucumber and mint leaves through a food processor or finely chop. Add cucumber and mint to yogurt. Add garlic powder and salt to taste. Cover and refrigerate. Flavor will intensify with time.

Heat grill to approximately 500 degrees. Grill kebabs approximately 4 minutes on each side (meat should be firm with grill marks). Baste each side with melted butter.

Garnish with parsley and serve with Madzoon sauce. Perfect with rosewater lemonade and vodka.

Image: Alfresco Grills 

May 22nd 2017 Surroundings Store

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