Lamb Lule

Posted in Mediterranean Recipes
Lamb Lule
Lamb lule is simple but deeply satisfying: seasoned ground lamb pressed onto skewers and grilled until smoky, juicy, and lightly charred. The key is grating or finely mincing the onion, mixing the meat until it becomes slightly tacky, and chilling it before shaping so the kebabs hold together on the grill.

Ingredients

  • 2 lb ground lamb, preferably 80-85% lean
  • ½ small yellow onion, grated and squeezed lightly
  • 4 cloves garlic, minced
  • ¼ cup chopped fresh parsley
  • 2 tsp kosher salt
  • 1½ tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp Aleppo pepper or ½ tsp crushed red pepper
  • ½ tsp black pepper
  • ¼ tsp ground allspice, optional
  • 1 tbsp tomato paste, optional
  • 1 tbsp olive oil
  • Lavash or pita, for serving
  • Sliced red onion, parsley, lemon wedges, grilled tomatoes, and grilled peppers, for serving

Instructions

  1. Mix the lamb: Add lamb, onion, garlic, parsley, salt, cumin, smoked paprika, Aleppo pepper, black pepper, allspice if using, tomato paste if using, and olive oil to a large bowl.

  2. Work until tacky: Mix with your hands for 2-3 minutes, until the mixture feels cohesive and slightly sticky. This helps the lule hold onto the skewers.

  3. Chill: Cover and refrigerate for at least 30 minutes, or up to overnight, so the fat firms and the flavors settle.

  4. Shape onto skewers: Divide into 8 portions. With damp hands, press each portion around a flat metal skewer or shape into long kebab logs. Keep the thickness even so they cook at the same rate.

  5. Grill: Heat a grill to medium-high and oil the grates. Grill for 8-10 minutes, turning every few minutes, until charred in spots and cooked through.

  6. Rest and serve: Rest for 5 minutes, then serve with lavash or pita, sliced onion, parsley, lemon, grilled tomatoes, grilled peppers, and yogurt garlic sauce if desired.

Smoky Lamb Kebabs

Lamb lule is simple, but the texture matters. Mixing the lamb until it feels tacky helps it grip the skewers, and chilling the mixture makes shaping much easier. Once grilled, the kebabs should be juicy inside with charred edges.

Broiler Option

Set a rack about 6 inches from the broiler and heat the broiler on high. Place shaped lule on a foil-lined, lightly oiled sheet pan. Broil for 8-10 minutes, turning once, until browned and cooked through.

Tips and Variations

  • Flat metal skewers are ideal because the meat grips them better.
  • Serve with lavash, pita, rice pilaf, cucumber tomato salad, pickled onions, grilled peppers, and yogurt garlic sauce.
  • Use a mix of lamb and beef for a milder flavor.
  • Add mint for freshness or extra Aleppo pepper for more heat.
  • The seasoned lamb mixture can be made a day ahead.

Nutrition Facts

  • Serving Size: 2 kebabs
  • Servings Per Recipe: 4
  • Calories: 650

% Daily Value

  • Total Fat: 45g (58% DV)
  • Saturated Fat: 17g (85% DV)
  • Cholesterol: 165mg (55% DV)
  • Sodium: 1350mg (59% DV)
  • Total Carbohydrates: 27g (10% DV)
  • Dietary Fiber: 3g (11% DV)
  • Total Sugars: 3g
  • Protein: 36g
  • Vitamin A: 80mcg (9% DV)
  • Vitamin C: 16mg (18% DV)
  • Calcium: 90mg (7% DV)
  • iron: 5mg (28% DV)

Note: The “% Daily Value” (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is an estimate and will vary based on ingredients and preparation.