Tag: Ground Meat
Lula Kabobs
Yes, Lula Kabobs!
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 – you can use whatever ground meat you like
3 pounds of meat sounds like a lot, but with kids and all of their activities in full swing, we’ll need some leftovers to keep up
We will need 2 large eggs whisked together, 1 cup of plain breadcrumb, 1 large onion, 2 garlic cloves, 2 tablespoons of tomato paste, the juice from half of a lemon and some fresh parsley
Add the tomato paste to the eggs and whisk them together
Then add to the meat along with the bread crumbs and finely chopped parsley
Since these kabobs are smaller individual servings we wanted the onion and garlic to be small so it doesn’t over power them
So we placed the onion and garlic into a food processor and gave them a chop
Then we added that to the meat mix as well
Next up are the spices
We 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 teaspoon of freshly ground nutmeg
Place all the ground ingredients into a bowl and then grate the fresh nutmeg in as well
Whisk to combine
Add the spice mix into the meat
Using your hands gently fold all the ingredients together until thoroughly combined
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
Repeat until the meat mixture is done
This yielded around 14 kabobs
Place these into a refrigerator for at least 30 minutes
This will make them easier to work with
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, 1 teaspoon of Harissa, 2 grated garlic cloves, 1/2 teaspoon each 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 of a bite)
Place all of this in a bowl
Whisk until combined, then refrigerate to allow the flavors to meld
Now it’s time to get the kabobs out of the refrigerator
We are using skewers which we soaked in water prior to help them not burn up to quickly on the grill
Push a skewer through each kabob
We are going to grill these over high, direct heat
I’m talking around 450 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 6-8 minutes
Flip and cook another 4-6 minutes, (remember, we’re using turkey here, which needs to be cooked through. If using another meat, judge accordingly)
Once cooked, remove and let rest 10 minutes
Remember to remove the skewers
We served these family style with warm flat breads, sliced onion, cucumbers and tomatoes with our spicy yogurt sauce on the side!
Dig in!!!
Enjoy!!!
Simply Sundays! ~ Lula Kabobs
Ingredients
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 (Or more if you like it spicier)
1 pinch each of kosher salt and ground black pepper
For serving
flat breads (warmed)
sliced red onion
sliced cucumbers
sliced tomato
Directions
Place the meat in a large bowl. Add the tomato paste to the eggs and whisk them together. Add to the meat along with the bread crumbs and finely chopped parsley. Place the onion and garlic into a food processor and finely chop. Add them to meat as well
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 the mixture. Roll the mixture between your palms, until you form logs of 6-7 inches. We yielded 14 kabobs. Cover in cling wrap and chill at least 30 minutes to an hour
Heat your grill to high heat, around 450 F. Cook the kabobs 6-8 minutes then flip and cook another 4-6 minutes or 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
Serve family style with warmed flat breads, sliced onion, cucumbers and tomatoes with the spicy yogurt sauce on the side
Tools used to make this recipe
Architec Carving Board, Gripperwood
KitchenAid 3-Speed Hand Blender
Royal Classique 10 Piece Stainless Steel Measuring Cups and Spoons Set with Silicone Handles
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
OXO Good Grips Flat Wire Whisk
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