Lulu Kebab
These meat logs are decadent and rich yet refreshing with just the amount of mint needed to play well in the background.
Lulu kebabs are a ground meat mixture that is usually a combination of lamb and beef that is grilled or baked in an oven.
We like to serve it with Spinach Pilaf with Yogurt Sauce.
Lulu Kebab Ingredients
1 lb ground lamb
1 lb ground beef
¼ c grated yellow onion
¼ c minced parsley
¼ c dried mint
1 ¼ tsp salt
1 ½ tsp black pepper
2 tsp all spice
2 tsp garlic powder
¼ c #1 bulgur wheat (or bread crumbs)
Fresh mint (for garnish)
Lulu Kebab Directions
Heat the oven to 425.
Gently divide the lamb and beef into about 6 pieces each. Alternate the lamb and beef pieces in a large bowl. This helps to reduce the mixing of meat which can cause a tough patty.
In a small bowl mix together ¼ c grated onion, ¼ minced parsley, ¼ c dried mint, 1 ¼ tsp salt, 1 ½ tsp black pepper, 2 tsp all spice, 2 tsp garlic powder, and ¼ c # 1 bulgur wheat.
Sprinkle the seasoning mixture over the meat. Take your hands and gently turn the bottom of the meat to the top of the bowl. When the spice mixture is evenly distributed in the meat, stop mixing. Take a small piece of meat and microwave it until it is no longer pink. Taste. Add salt if needed.
Put a cooling rack on top of a rimmed sheet tray.
Divide your meat mixture evenly into 6-8 pieces. Gently roll one meat piece between your hands to create a sausage shape that is about 4-5” long. Place it on the cooling rack. Repeat until all of the meat is shaped and the pieces are spaced on the rack. You want the meat to be able to breathe.
Put it in the oven for about 20 minutes. The exterior should be dark brown and the interior should no longer be pink.
When ready to serve, top it with fresh mint and eat it with a sauce like garlic yogurt, toum, or hummus.
Note: I have found meat that cooks on the cooling rack evenly browns on all sides. If you check midway through cooking and it’s not even, flip the meat over.
If you don’t have a rimmed sheet pan, you can use an aluminum baking pan or broiler pan. If you don’t have a cooling rack, you can cook the meat directly on the pan, but you’ll need to flip the meat.
