Lule Kebabs

Lule Kebab is a traditional staple of Armenian cuisine and common in Persian cuisine (Kabab Koobideh). Lule Kebab combines 50/50

ratio of Beef and Lamb and is served with Lavash flatbread or rice. It was a common dish of traders on the ancient silk road and often cooked in a Tonir (Tandoor) or on a Mangal.

Ingredients

• Lamb leg
• Beef Flank Steak
• Smoked Paprika
• Aleppo Pepper
• Sumac
• Salt
• Black Pepper
• White Onion
• Chili Powder

  

Process

1.  Portion 50% Beef Flank Steak and 50% Lamb Leg.
2.  Marinade the Beef and Lamb with Smoked Paprika, Aleppo Pepper, Sumac, Salt, Black Pepper, diced White Onion and Chili Powder and mix thoroughly.
3.  Cover with glad wrap and place in the fridge for minimum of 2hours.
4.  After 2 hours, mince the meat and onion in a mincer.
5.  Once meat is mince, gradually work the meat on the skewers and place slight indentations  across the meat.

   

6.  Once the Tandoor is heated and ready for cooking, place the skewers inside and cook for approximately 10-15 minutes.
7.  Serve with Lavash bread or Saffron infused rice with nuts, raisins and accompanied with hummus.