Lula Kabob

Yes, Lula Kabob!

I was reading a book and they were serving Lula Kabobs.  Although the story had nothing to do with food, I, of course, had to know what this was all about

Step in Google

Now there are Lula Kabobs, Lola Kabobs, Shami Kabobs, I mean all kinds of Kabobs (and the spellings can be Kabob, Kebab, Kabab,etc,etc)

I compared different recipes and decided to make a variation of an Armenian Lula Kabob, based on ingredients that spoke to me

Now typically you would use lamb, I’m using 3 pounds of ground turkey, I know that’s a lot,  but with the kids after school activities in full swing, we will need some leftovers to keep up


You will need 2 large eggs whisked together, 1 cup of plain breadcrumb, 1 large onion chopped, 2 garlic cloves chopped, 2 tablespoons of tomato paste, the juice from half of a lemon and some chopped fresh parsley


Even though I already chopped the onion and garlic, I decided to mince them more in a food processor along with the parsley

Since a kabob is smaller, less meat then say a meat loaf, I  wanted a smoother texture (not large chunks of onions,etc)

I added the onion, garlic and parsley into the meat.  I whisked the tomato paste in with the eggs and added those as well, along with the breadcrumb and lemon juice


Now for some spices

I used 1 tablespoon of smoked paprika, 1 tablespoon of chili powder, 2 teaspoons of cumin, 2 teaspoons of garlic powder, 2 teaspoons of onion powder, 2 teaspoons of kosher salt, 2 teaspoons of ground black pepper and around 1/2 teaspoons of freshly ground nutmeg


Add in your spices and grate some nutmeg as well

Now let’s use our hands to gently combine all the ingredients

Line a baking sheet with wax paper that has been sprayed with cooking oil

Using a 1/2 cup measure, start scooping the meat mixture onto the pan into balls, then roll them between your palms (like you would do with clay, only more gently), until you have about 6-7 inch logs

I then cover the tray in plastic wrap and refrigerate at least 30 minutes to an hour

This will set the kabobs up and keep them whole while cooking

I’m using skewers on these (I guess that’s why they are called kabobs)

If using wooden skewers, soak them in water at least an hour before use.  Slide your skewers evenly through the meat

We are going to grill these over high,  direct heat, I’m talking 450-550 F, so once you put them on, don’t go mow your lawn or clean the pool

Make sure your grill grates are greased well, also spray the kabobs with some cooking oil

Place them on the grates on an angle, to get some nice grill marks and cook 4-6 minutes

Flip and cook another 4-6 minutes, (remember we are using turkey here, which needs to be cooked through.  If using another meat, judge accordingly)

Once cooked, remove and let rest 10 minutes

Now I’m not sure if I’m breaking any rules here, but I’m making a sauce for these

You will need 1 cup of plain Greek yogurt, 1/2 cup of ranch dressing, 2 grated garlic cloves, 1 teaspoon of Harissa,  plus a pinch of kosher salt and ground black pepper

Harissa, by the way is an interesting spicy paste made from chili peppers, paprika and olive oil, it adds a nice bite to the sauce (but not that big a bite)

Place all of this in a bowl, whisk until combined, then refrigerate to allow the flavors to meld

Okay….I’m now going to add some of my American side to this and assemble a bit of a sandwich

I have warmed some flat breads, to this I will add some sliced cucumber, tomato and red onion

Now lets lay a kabob in the center, remember to remove the skewer… 🙂


Now for some of that delicious Harissa and Yogurt sauce

Can you say Yum?

Lula Kabob


Simply Sundays! ~ Lula Kabob

  • Servings: 6-12
  • Difficulty: Medium
  • Print


3 pounds of ground turkey

2 large eggs

1 cup of plain bread crumb

1 large onion

2 garlic cloves

2 tablespoons of tomato paste

1/2 of a lemon juiced

2 tablespoons of chopped fresh parsley

1 tablespoon of smoked paprika

1 tablespoon of chili powder

2 teaspoons of cumin

2 teaspoons of garlic powder

2 teaspoons of onion powder

2 teaspoons of kosher salt

2 teaspoons of ground black pepper

1/2 teaspoon of freshly ground nutmeg

For the sauce

1 cup of Greek yogurt

1/2 cup of ranch dressing

2 grated garlic cloves

1 teaspoon of Harissa

1 pinch each of kosher salt and ground black pepper


Finely chop your onion, garlic and parsley.  Add them to the meat along with your whisked eggs, tomato paste, breadcrumbs and lemon juice

Next add in 1 tablespoon of smoked paprika, 1 tablespoon of chili powder, 2 teaspoons each of cumin, garlic powder, onion powder, kosher salt and ground black pepper.  Also add in 1/2 teaspoon of freshly ground nutmeg

Using your hands, gently fold all the ingredients together until well combined.  Line a sheet pan with wax paper, sprayed with cooking oil.  Using a 1/2 cup measure, start measuring out scoops of your mixture.  Roll the mixture between your palms, until you form logs of 6-7  inches.  I yielded 12 kabobs.  Cover in cling wrap and chill at least 30 minutes to an hour

Heat your grill to high heat, 450 – 550 F.  Cook the kabobs 4-6 minutes per side until cooked through.  Let rest for 10 minutes before serving

For the sauce

In a bowl whisk together 1 cup of Greek yogurt, 1/2 cup of ranch dressing, 2 grated garlic cloves, 1 teaspoon of Harissa and a pinch each of kosher salt and ground black pepper

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