Armenian Minced-Meat Kebab (Lula Kyabab)
Լուլա քյաբաբ Lula kyababSay it: loo-LAH kyuh-BAHB
Lula kebab is Armenia’s beloved minced-meat kebab: seasoned lamb, or a lamb-and-beef mix, kneaded with onion and warm spices, molded around flat skewers, and grilled until juicy inside and lightly charred outside. It is a staple of Armenian home tables and outdoor gatherings, often eaten by wrapping the kebab in thin lavash with sumac onions and fresh herbs. The meat is savory and aromatic rather than fiery, with sumac adding a bright tang and the grill lending a smoky edge.
Armenian Minced-Meat Kebab (Lula Kyabab)
Լուլա քյաբաբ, Lula kyabab
Pronounced loo-LAH kyuh-BAHB
- Serves
- 4
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains gluten. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the kebabs
To serve
Method
Put the grated onion in a clean kitchen towel and squeeze out excess liquid. In a large bowl, combine the lamb, squeezed onion, garlic, salt, pepper, paprika, cumin, coriander, 1 tsp sumac, and chopped parsley. Knead with your hands for 3–4 minutes, until the mixture is sticky and evenly blended. Cover and refrigerate for 30 minutes.
While the meat chills, toss the sliced red onion with 1 tbsp sumac in a small bowl and set aside.
Divide the meat into 8 equal portions. With damp hands, press each portion around a flat metal skewer (or a soaked wooden skewer) into a log about 6 inches (15 cm) long and 1 inch (2.5 cm) thick, pressing firmly so it holds. If you do not have skewers, shape the meat into 8 small oval patties.
Heat a grill to medium-high, about 400°F (200°C). Brush the kebabs lightly with olive oil. If using a broiler, line a tray with foil and preheat the broiler to high.
Grill the kebabs for 10–12 minutes, turning every 2–3 minutes, until they are browned all over, lightly charred at the edges, and the juices run clear (160°F/71°C on an instant-read thermometer).
Warm the lavash on the grill for 10–20 seconds per side, until soft and lightly blistered.
To serve, slide each kebab off its skewer onto a warm lavash, top with sumac onions and parsley leaves, and roll or fold the bread around the meat.
Regional variants
Armenian cooks may use all lamb or all beef, and some add a pinch of cinnamon or cayenne to the spice mix. The kebabs are equally good cooked under a hot broiler.
Cook's notes
- Keep the meat mixture cold until shaping; warm meat is harder to mold onto skewers.
- Squeeze the grated onion well so the kebabs stay firm on the grill.
- For the juiciest result, use meat with some fat and avoid overcooking once the juices run clear.
Serve with
Warm lavash, sumac onions, fresh parsley, and grilled tomatoes or peppers; ayran or black tea alongside.
Make ahead and storage
Shape the kebabs up to 1 day ahead and refrigerate; grill just before serving. Leftovers keep 2 days in the fridge and reheat gently, though they are best fresh.
