Lula Kebab

Name: Lula Kebab
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 1.25 lb Ground lamb; 4 sheets Lavash flatbread; 1/4 cup Onion, finely minced; 3 tbsp Fresh flat-leaf parsley, finely chopped; 2 tbsp Fresh mint, finely chopped; 1/2 tsp Sumac; 1/2 tsp Cumin; 1/4 tsp Salt; 1/8 tsp Black pepper; 2 tbsp Olive oil; 1/2 cup Turkish yogurt

Ground lamb seasoned with warm spices, wrapped in thin flatbread, and grilled until golden. A beloved Turkish street kebab served with yogurt and fresh herbs.

32 minMediumServes 4480 cal/serving

TurkishDinnerGrillStandard

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Ingredients

1.25 lb Ground lamb
4 sheets Lavash flatbread
1/4 cup Onion, finely minced
3 tbsp Fresh flat-leaf parsley, finely chopped
2 tbsp Fresh mint, finely chopped
1/2 tsp Sumac
1/2 tsp Cumin
1/4 tsp Salt
1/8 tsp Black pepper
2 tbsp Olive oil
1/2 cup Turkish yogurt

Instructions

1

In a bowl, combine 1.25 lb Ground lamb, 1/4 cup finely minced Onion, 3 tbsp finely chopped Fresh flat-leaf parsley, 2 tbsp finely chopped Fresh mint, 1/2 tsp Sumac, 1/2 tsp Cumin, 1/4 tsp Salt, and 1/8 tsp Black pepper. Mix gently until just combined.
2

Divide the mixture into 4 equal portions. Mold each portion into a long, thin shape and place on 4 sheets Lavash flatbread, then wrap the bread tightly around the meat.
3

Brush kebabs with 2 tbsp Olive oil. Heat grill to medium-high.
4

Grill kebabs for 10-12 minutes, turning every 2-3 minutes, until the meat is cooked through and the exterior is lightly charred. Internal temperature should reach 160°F.
5

Serve immediately with 1/2 cup Turkish yogurt and fresh herbs.

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Questions

What should Lula Kebab look like when it is ready?

Go by the cues in the method rather than the clock. Step 4: cook until the meat is cooked through and the exterior is lightly charred. A reading of 160 F on a thermometer settles it.

Why does Lula Kebab say not to overmix?

Step 1 reads: "Mix gently until just combined." Stirring develops gluten, and gluten makes quick batters tough and tunneled. Stop at step 1 while a few streaks of flour remain; they hydrate on their own.

Is there a substitute for sumac in Lula Kebab?

The entry for Lula Kebab calls for 1/2 tsp Sumac. In its place: Lemon zest with a pinch of salt gives the same bright sourness. Add it at the end, as you would the sumac.

Can I use ground beef instead of ground lamb in Lula Kebab?

Yes, at the same weight. The flavor is milder; a pinch more cumin or an extra clove of garlic closes the gap. As written, the entry for Lula Kebab uses 1.25 lb Ground lamb.

Can I make Lula Kebab dairy-free?

Yes. The dairy in Lula Kebab is 1/2 cup Turkish yogurt. Swap the yogurt for an unsweetened coconut or soy yogurt. The richness shifts slightly, but the method does not change.

How long does Lula Kebab keep?

Refrigerate what is left of Lula Kebab within two hours and eat it within three days. Reheat in a hot skillet rather than the microwave to keep the char.

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