lula kebab

5 from 1 review


  • 2 lb 3 oz 80/20* ground beef (1 kg)
  • 1 cup chopped cilantro (40g)
  • 1 1/2 cups chopped green onion (90g)
  • 1/2 teaspoon black pepper
  • about 1 to 1 1/2 teaspoons salt

To serve:


  1. Combine the ground beef, chopped cilantro, green onion, and black pepper, but do not yet add the salt.**
  2. Once combined, shape into 12 ovals. Sprinkle evenly with salt, to taste (I like to use the full 1 1/2 teaspoons, but you might like less).
  3. For outdoor grilling: Heat your grill with the lid down, until its temperature reads about 400°F/205°C. Once it’s hot, place the kebabs on the grates, lower the cover, and let them cook for about 7 minutes per side. Keep an eye on them; if they are browning too quickly, lower the temperature.
  4. For broiling: If you don’t have an outdoor grill, preheat your broiler to its highest setting. Once it’s heated, place the kebabs on a clean broiler tray and place under the broiler for about 7 minutes per side. Keep an eye on them, and make sure they’re not burning or cooking too quickly.
  5. The kebabs are done once they register 160°F/71°C and are nicely charred in many spots.***
  6. Serve however you’d like (in samoon or another bread, with a dry salsa on top, or just on their own).


* This isn’t the kind of recipe where you should use lean beef—definitely go with 80% lean/20% fat.

** Adding salt to the mixture gives them a more sausage-like texture, but adding it after shaping them gives them a more tender and crumbly texture.

*** Lula kebabs aren’t usually served medium rare, like you’d serve a steak or a pub burger. At least in my experience, Middle Eastern ground beef tends to be either 100% raw or 100% cooked, without a ton of middle ground.