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So Amazing Armenian Lula Kebabs

Photo: Annabelle Breakey; Styling: Karen Shinto
Yield Serves 8, plus leftovers

Ingredients

  • 3 pounds ground lamb or sirloin
  • 1 large yellow onion, very finely chopped (about 2 cups)
  • 1/4 cup finely chopped flat-leaf parsley, plus more for garnish
  • 1 tablespoon finely chopped fresh mint leaves
  • 1 large egg
  • 2 teaspoons ground cumin
  • 1 tablespoon paprika
  • 1/2 teaspoon garlic powder
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons tomato paste
  • Juice of 1/2 lemon

Nutrition Information

  • calories 326
  • caloriesfromfat 58 %
  • protein 27 g
  • fat 21 g
  • satfat 8.7 g
  • carbohydrate 5 g
  • fiber 0.9 g
  • sodium 383 mg
  • cholesterol 125 mg

How to Make It

  1. Line a baking sheet with parchment. Using your hands, mix all ingredients together in a large bowl just until combined (overmixing may toughen the meat).

  2. Gently squeeze meat around 10-in. metal skewers to form log-shaped kebabs, each about 8 in. long. Put kebabs on baking sheet. Cover sheet with plastic wrap and, if you have time, chill 30 minutes to let flavors meld and firm up meat.

  3. Prepare a gas or charcoal grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds) and grill kebabs, turning twice, until grill marks appear and meat feels firm, 8 minutes total. Sprinkle with parsley.

  4. Make ahead: Make kebabs through step 2 and chill up to 1 day ahead.

  5. Note: Nutritional analysis is per serving.