Lamb Lule

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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.

Holding Together

Flat metal skewers are ideal because they give the meat more surface area to grip. If using wooden skewers, soak them first and shape the lule a little thicker. Chilling the mixture before shaping makes a big difference.

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.

Serving Ideas

Serve with lavash, pita, rice pilaf, cucumber tomato salad, pickled onions, grilled peppers, and a yogurt garlic sauce. A squeeze of lemon right before eating brightens the lamb nicely.

Variations

Use a mix of lamb and beef if you want a milder flavor, or add finely chopped mint for a fresher version. For extra heat, add more Aleppo pepper or a pinch of cayenne.

Make-Ahead and Storage

The seasoned lamb mixture can be made a day ahead and kept covered in the refrigerator. Cooked lule reheats well in a covered skillet over low heat, or wrapped in foil in a 300°F oven until warm.