Mixed Shish Kebab (Brochette and Meatballs/Lula Kebab)

Name: Mixed Shish Kebab (Brochette and Meatballs/Lula Kebab)
Prep time: 45 min
Cook time: 20 min
Total time: 185 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: For the Brochette version (chunks): 500 g of tenderloin or top sirloin (rump steak) cut into 3 cm cubes; Brochette marinade: 1 grated onion (with its juice), 3 tbsp of olive oil, 1 tbsp of lemon juice, 1 tsp of paprika, salt and black pepper; For the ground version / meatballs (Lula Kebab): 500 g of ground beef or a mix with lamb (with 15-20% fat); Ground meat aromatics: 1 finely chopped onion (squeezed to remove the water), 1 grated garlic clove, 1/2 cup of chopped parsley, 1 tsp of cumin, 1 tsp of ground coriander, 1 tsp of smoked paprika, salt and pepper; For the garnish/assembly: Wooden or metal skewers, julienned red onions with sumac and lavash or pita bread

⏱ 3 h 5 min in total🔪 45 min prep🍳 20 min cooking🧊 2 h resting🍽 4 portiesEasyMiddle Eastern

Learn the secrets to mastering the Mixed Shish Kebab in its two most iconic versions: the classic tender and juicy marinated meat brochettes, and the spiced ground meat kebabs (Lula style or pan-seared meatballs). We teach you how to prepare the perfect marinade with onion and lemon, and the kneading technique for the ground meat so it retains all its juices on the grill or skillet (frying pan). Follow our step-by-step guide and bring the authentic aroma of Armenian barbecues directly to your kitchen with Recetop!

Ingredients

🍽 4 servings

For the Brochette version (chunks): 500 g of tenderloin or top sirloin (rump steak) cut into 3 cm cubes
Brochette marinade: 1 grated onion (with its juice), 3 tbsp of olive oil, 1 tbsp of lemon juice, 1 tsp of paprika, salt and black pepper
For the ground version / meatballs (Lula Kebab): 500 g of ground beef or a mix with lamb (with 15-20% fat)
Ground meat aromatics: 1 finely chopped onion (squeezed to remove the water), 1 grated garlic clove, 1/2 cup of chopped parsley, 1 tsp of cumin, 1 tsp of ground coriander, 1 tsp of smoked paprika, salt and pepper
For the garnish/assembly: Wooden or metal skewers, julienned red onions with sumac and lavash or pita bread

Method

1
Marinating the cubes (Brochette): In a deep bowl, mix the cubed meat with the grated onion juice, olive oil, lemon juice, salt, and seasonings. Cover and marinate in the refrigerator for at least 2 hours.
2
Dough for the ground kebabs / meatballs: In a bowl, knead the ground meat with the drained onion, grated garlic, parsley, and dry spices for 8-10 minutes until the mixture becomes sticky and forms elastic strands.
3
Assembling the pieces: Thread the marinated cubes onto the skewer sticks. With the ground meat mixture, mold elongated ovals onto flat skewers (Lula style) or form slightly flattened balls/meatballs for cooking in a skillet/griddle.
4
Cooking on the grill or griddle: Heat the grill or a heavy griddle over very high heat. Cook the cube brochettes for 8-10 minutes, turning them to brown evenly while keeping the center juicy.
5
Cooking the ground meat: Cook the meatballs or ground meat skewers for 7-9 minutes over medium-high heat until they take on a good toasted color and are cooked through without drying out.
6
Traditional service: Serve both styles hot on lavash or pita bread, accompanied by thinly sliced onions seasoned with sumac and roasted tomatoes.