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Lula Kebab

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

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. 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. 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. 3

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

  4. 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. 5

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

Questions

Can I make Lula Kebab dairy-free?

Yes. The dairy in this entry 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 leftovers within two hours and eat them within three days. Reheat in a hot skillet rather than the microwave to keep the char.

Can I halve or double Lula Kebab?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubling on the grill just takes more surface area; keep the heat zones the same.

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