ARMENIAN LULA KEBAB WITH LAMB MINCE
AROMATIC KEBABS INSPIRED BY ARMENIAN CUISINE, MADE WITH LAMB MINCE, CUMIN, PAPRIKA AND FRESH HERBS. GRILLED OVER CHARCOAL OR ON A BARBECUE, THEY ARE SERVED JUICY WITH A FRESH TOMATO SAUCE AND CREAMY YOGURT.
INGREDIENTS
- 1000 g lamb mince
- 2 large onions
- 2 garlic cloves, grated
- 1 tbsp tomato paste
- Juice of 1 medium lemon
- 50 g parsley, finely chopped
- 6 large mint leaves, finely chopped
- 2 tsp paprika
- 1 1/2 tsp cumin seeds or ground cumin
- 1 1/2 tsp dried oregano
- 1 tsp dried mint
- 1/2 tsp Aleppo pepper (optional)
- Freshly ground black pepper
- Salt
INSTRUCTIONS
Grate the onions and garlic using a box grater or food processor. Squeeze the mixture in a clean kitchen towel to remove excess moisture, but keep the extracted juices to add them to the mince for flavor. In a large bowl, combine the lamb mince with all the ingredients, adding a splash of ice-cold water that helps the kebabs stay fluffy and juicy. Knead well until the mixture becomes homogeneous and sticky, cover and refrigerate for one hour.
Remove the mince from the fridge and shape medium-sized kebabs with wet hands, optionally threading them onto skewers. Cook on a preheated grill, barbecue or over charcoal, turning them carefully so they cook evenly while remaining juicy inside. Avoid overcooking which would dry them out. Serve immediately with a fresh tomato sauce and a dollop of creamy yogurt.
Eva Monochari
Funky Cook
Wine Pairing
Lamb demands wines with body and character that will complement its rich flavors. We recommend Rapsani 2021 - Liapis, a red wine from Xinomavro, Krasato, Stavroto with exceptional character and a perfect match. Alternatively, Route 111 2022 - Troupis offers a different but equally enjoyable tasting experience. Finally, Cava Dryopi 2019 - Domaine Dryopi is an accessible and noteworthy choice. Serve the red wines at 16-18°C to fully express their aromas.
