Lule Kebob

[onjig]

2lb very lean ground lamb, or ground beef, 1/2cup coarsley copped onions, 1/2cup chopped parsley {some people use I/2cup soft bread crumbs.

salt freshly ground black pepper to taste. I tablespoon Sumac

 

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1.combine the ground lam, onion, half the parsley, and all the vread crumbo, salt andpepper in the bowl, mix well.

 

2. With wet hands form on sur or shish. Brown all over turning frequently.

 

3. Serve sprinkled with the remaining parsley, with the Sumac, and with lemon wedges on the side.

 

I don't use Bread crumbs.

 

 

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OK! What would you do differently? come on, say it!~ Post it.

[Yervant1]

We do it the same way as you do, but somehow yours sounds better so when are you sending the invitations for Hyeforum BBQ.

 

P.S. Please include the return air tickets!!!!!!!!!!!!!

[MosJan]

at last my Favored Topic Thank you

[MosJan]

100% lamb , i only use that for Khash Khash. kebab.

ohh darn i'l be using so many furkish words Arpa is going to be mad mad mad

our Armenian name for lule kabab is - Xjoghakov Xorovats, Խճողակով Խորոված
The way our Grandfather did it was to CUT the meat by hand by knife that was teh best .
he would clean the meat one by one.... and i still do this time to time...

your 100% mix consists of
75% beef 15% lamb
copped onions %10
Sea Salt & read pepper To taste / no black pepper it makes it dry
combine
if your having a hard time of holding it on the squires, you can add %5 Chicken breast meat. just take out %5 beef..
cook on 4 to 5 "Mississippi" charcoal or wood fair..
if you have any grape wines, apple or cheery wood, just cute smaller pieces and toss in 2 minutes before it's ready. it will gave you great aroma

[onjig]

MosJan, When you say red pepper~do you mean Aleppo Pepper?

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I was thinking: Arpa is going to explode, before he calmed down enough to tell us how to say it, how it's spelled, maybe that it came from Van and the name of the family who first served it and to whom it was served!

 

 

 

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Of course we can order from: https://www.menu.am/en/restaurant/anteb-restaurant/shabiyat-with-nuts-and-cream_66030.html

 

 

 

 

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[MosJan]

Aleppo Pepper no longer has the quality that it had . "Aleppo Pepper" offered in our local stores as Aleppo Pepper it isn't. it looks like it.
more and more we use paprika. smoked paprika, it has nice test, adds aroma ..

we stay away from using black pepper, your body can't digest black pepper + it drys the meat. specially something like Lula Qabab, where the juicy soft texture is a must.
if you must use black pepper at-list use white pepper, and only on the end after you cook your meat, and it's resting.

"Black and white peppercorns are both the fruit of the pepper plant, but they are processed differently. Black peppercorns are picked when almost ripe and sun-dried, turning the outer layer black. To produce white peppercorns, this outer layer is removed before or after drying, leaving only the inner seed".

[MosJan]

In Armenia after Qabab is cooked a generous slice of Batter is added to the wrap + Sliced Onions & Scallions
some in Tehran add sumac spice

[MosJan]

Pig On A Spit at Heana Party - Whole Roast Pig - Pork Roast - Rotisserie Pig