Luleh Kebabs Persian Ground Lamb Kebabs Recipes

Steps:

• Soak wooden skewers in warm water for 20-30 minutes prior to preparing food.
• Place meat in a large bowl; add the onion, egg, salt, pepper, and cinnamon.
• Beat with a spoon until well mixed and the meat turns lighter in color.
• Take a handful of the mixture and form it around the skewer to approximately 6" long and 1" in diameter to make an elongated patty (it helps to oil hands, and lay out some wax paper to work on). If your meat is too wet to work with, as sometimes happens with too much onion or wet meat, it can help to just shape the kebabs on a piece of non-stick foil and grill them that way, on the foil, turning the kebab over as it cooks and comes together.
• Set kebabs aside on wax paper on another plate until ready to grill.
• Grill kebabs over hot coals or under broiler until cooked through, turning once.
• Serve with lemon wedges, and chelou (rice) with a sprinkling of sumak seasoning (optional).

Steps:

• Shave onions with a grater into a fine mesh strainer. Gently press pulp into the strainer to remove juices. Place pulp into the center of the cheesecloth and gently press until no further juice drips out.
• Place lamb and beef in a pot. Add green onion and onion pulp; mix until thoroughly combined. Mix in baking powder, salt, pepper, sumac, and turmeric. Add eggs and mix thoroughly. Cover the pot and place in the refrigerator until flavors have melded, at least 30 minutes.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Mold meat mixture onto the skewers.
• Cook on the preheated grill, rotating every minute, until nicely browned on all sides, and meat is no longer pink in the center, about 25 minutes.

Steps:

• Heat a large pan and add all the ingredients listed for the patties.
• At first, stir on high heat for 4-5 minutes, reduce to medium heat, and continue to cook about 30-40 minutes until the ground lamb is cooked.
• Then, increase heat and let the meat dehydrate till totally dry and crumbly - you want to remove as much moisture as possible, while at the same time taking care to stir so that the lamb does not burn.
• Let cool a bit, remove the whole spices if you like, and then add the breadcrumbs, ground coriander and cumin and egg white.
• Blend in a food processor till fine.
• Put into a bowl and chill for 2 hrs or overnight (if left in fridge overnight, allow to come to room temperature first).
• Knead mixture for at least 5-7 minutes, as if you were working a dough - the more you do this the softer the patty will be.
• Shape the patties into balls and flatten.
• Heat oil on moderate setting, add cook patties on one side undisturbed for at least 3-4 minutes before flipping over, and continue to cook until it crisps up on the outside.
• Sink your teeth inches.

Steps:

• Grate the onion and drain excess juices.
• Mix together the turkey, grated onion, egg, and remaining spices, EXCEPT the saffron threads.
• Heat a small skillet and slightly toast the saffron with pinch of salt.
• After the saffron becomes fragrant, move from heat to mortar and pestle and crush to fine powder (be careful not to burn the delicate threads).
• Add saffron to meat/spice mixture.
• Mix together until completely combined (2-3 minutes).
• Refrigerate for up to 24 hours.
• Form the mixture around metal or wooden kabab skewers (should make 8 - 10 skewers). Wet your hands in between to keep the meat from sticking. If the skewers are too hard to work with, you can simply form the kebabs without the skewers on to a lined baking sheet. Is using 99% fat free turkey this is the best option.
• Refrigerate again if the meat mixture becomes too loose and hard to work with.
• I prefer to broil these in the oven 8 minutes per side. Check after 4 minutes on first side to determine the length of your cooking.