Armenian Ground Meat Kebab (Lula Kebab)

Name: Armenian Ground Meat Kebab (Lula Kebab)
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Armenia
Ingredients: 1 1/2 lb (680 g) ground lamb, preferably 20% fat; 1 large onion (10 oz/280 g), grated; 3 garlic cloves, finely grated; 1/2 cup (20 g) fresh parsley, finely chopped; 1 tsp (5 g) salt; 1/2 tsp (1 g) freshly ground black pepper; 1 tsp (2 g) ground sumac; 1 tbsp (15 ml) olive oil or vegetable oil, for brushing the grill

Լուլա քյաբաբ Lula kebabSay it: LOO-lah keh-BAHB

By the Passport Plate editors. Published November 4, 2026.

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Lula kebab is Armenia’s beloved ground-meat kebab, made from lamb (often mixed with beef), grated onion, garlic, and fresh herbs. The mixture is kneaded until sticky, molded around flat skewers, and grilled over hot coals until charred outside and juicy within. It is a staple of Armenian summer grills and festive tables, served with lavash, grilled vegetables, and sumac onions. The texture is tender and savory, with a bright note from parsley and sumac.

Armenian Ground Meat Kebab (Lula Kebab)

Լուլա քյաբաբ, Lula kebab

Pronounced LOO-lah keh-BAHB

Serves: 4
Prep: 25 min
Cook: 15 min
Total: 40 min
Level: Medium

Also nut-free and egg-free.

Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.

Ingredients

4 servings

For the kebab

1 1/2 lb (680 g)680 g (1 1/2 lb) ground lamb, preferably 20% fat
1 large onion (10 oz/280 g), grated
3 garlic cloves, finely grated
1/2 cup (20 g)20 g (1/2 cup) fresh parsley, finely chopped
1 tsp (5 g)5 g (1 tsp) salt
1/2 tsp (1 g)1 g (1/2 tsp) freshly ground black pepper
1 tsp (2 g)2 g (1 tsp) ground sumac

For grilling

1 tbsp (15 ml)15 ml (1 tbsp) olive oil or vegetable oil, for brushing the grill

Method

Grate the onion on the large holes of a box grater. Put it in a clean kitchen towel and squeeze out the excess juice; you should have about 1 cup (150 g) of firm onion pulp.
In a large bowl, combine the lamb, onion pulp, garlic, parsley, salt, black pepper, and sumac. Knead with your hands for 3-4 minutes, until the mixture is sticky and holds together when pressed.
Cover and refrigerate for at least 30 minutes, or up to 4 hours, so the mixture firms up and the flavors settle.
Divide the meat into 8 equal portions. With damp hands, roll each portion into a ball, then press it around a flat metal skewer into a 6-inch (15 cm) sausage about 1 inch (2.5 cm) thick, pressing firmly so it grips the skewer.
Heat a grill or grill pan to medium-high and brush the grates with oil. Grill the skewers for 3-4 minutes per side, turning gently, until browned and charred in spots and cooked through, 160°F (71°C) in the center.
Rest the kebabs for 3 minutes, then slide them off the skewers or serve on them. Sprinkle with a little extra sumac if you like and serve warm.

Regional variants

Some Armenian cooks mix lamb with beef for a firmer texture, and a little tomato paste is sometimes added for deeper color. Sumac onions and grilled peppers are common accompaniments.

Cook's notes

Keep the meat cold and your hands damp; warm meat is harder to mold and sticks to the skewers.
Squeeze the grated onion well, because excess water makes the kebabs fall apart on the grill.
If you use wooden skewers, soak them for 30 minutes and use two side by side for support.

Serve with

Lavash, sumac onions, grilled tomatoes and peppers, and fresh herbs.

Make ahead and storage

Shape and refrigerate the raw kebabs up to 4 hours ahead; cook straight from the fridge. Leftovers keep for 2 days and reheat gently in a skillet.

Armenian Ground Meat Kebab (Lula Kebab)