Jewish Food Experience Logo

Get a weekly delivery of sweet stories, fresh recipes and hot events in our community direct to your inbox.


Find people, places, recipes, or stories.

Search in:

Close Search

Subscribe to our newsletter!

* indicates required

Recipe Collection

back to Recipe Collection

Luleh Kabab

<em>Luleh Kabab</em> Related:   gluten-free, Israel & Middle East, July 4th, kid-friendly, meat, Shabbat

Prep time: 5–10 minutes + 2–4 hours resting

Cook time: 15–20 minutes

Yield: 4–6 servings

Recipe courtesy of Rafi Hakimi, Panache Catering. Persian luleh kababs are made of ground beef and lamb with grated onion and then feature a hefty dose of sumac powder, which adds a sour, lemony note that offsets the sweetness of the grilling meat beautifully. Accompany with rice and some grilled cherry tomatoes and pearl onions.


  • 1 pound ground beef
  • 1 pound ground lamb
  • 2 small onions, grated and drained
  • 1 tablespoon turmeric
  • 1 tablespoon ground sumac
  • 1 teaspoon garlic powder
  • Salt and pepper


  • Mix all ingredients and knead thoroughly. Let rest for a few hours. Sculpt onto skewers, preferably the flat, metal kind. Use your knuckles to gently flatten the kabab giving it the traditional Persian rippled look. Grill over coals.

Leave a Reply