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Kabab Looleh- Grilled minced meat skewers – کباب لوله

Kabab Looleh- Grilled minced meat skewers - کباب لوله

The most popular leisure activity of all Persians is to barbecue kababs. No wonder, as this is a lot of fun in the summer heat. Therefore, grilling time is also kabab time for us! So heat up the charcoal grill, for inspiration I have a delicious Kabab recipe for you today, it is nice and juicy, savory and spicy. Typical oriental spices such as cumin and cinnamon give my Kabab Looleh- minced meat skewers from the grill – کباب لوله a unique flavor. I used half lamb and half ground beef for the grilled skewers and seasoned them with some chopped fresh parsley.

The ground beef is simply wrapped around the grill skewers and then grilled over the charcoal for a few minutes. For a special event or for even more flavor, you can also wrap the ground beef skewers around cinnamon sticks and then grill them. From the charcoal grill, however, the minced meat skewers taste best. You can grill them also in a grill pan, but then the roasted flavors and the smoky grill touch will be lost. Yum, I love the smell of this!

Kabab Looleh- Grilled minced meat skewers - کباب لوله

MATCHING SIDE DISHES

My Kabab recipe is perfect for a barbecue event in the garden, at the lake or even for a picnic. In Persia, we like to eat kebabs as loghme, for this we wrap them with tomatoes, cucumbers and herbs like mint, parsley, basil and cilantro in lavash bread to make a wrap and enjoy. It is also very popular served with Sabzi Khordan – a herb platter. It goes well with different salads, such as My Piyaz – White Rice Bean Salad. For dipping, I recommend you my Borani – Yogurt dips recipes and as a drink, an ice-cold Dugh – national drink made from homemade yogurt or Sekandjebin Khiyar – mint lemonade with grated cucumbers will taste best with it.

Kabab Looleh- Grilled minced meat skewers - کباب لوله

MORE KABAB RECIPES

Since we love kabab more than anything I already have some more recipes on my German blog, for the english recipe just scroll down to the bottom.

Kabab Koobideh- Hackfleischspieße

Djudje Kabab – Hähnchen in Safran-Zitronen-Marinade

Kabab-e Sikhi – Lammspieße

Kabab Tabei – Pfannenkabab in Tomaten-Soße

Saftiger Kabab Burger mit Röstzwiebeln, Feta und Tomaten-Gurken-Salsa

Tas Kabab-e Beh – Roastbeef auf Wurzelgemüse und Quitten

Kabab Digi – One Pan Kebab

Kotelett – persische Frikadellen aus Hackfleisch und Frikadellen

Kabab Looleh- Grilled minced meat skewers - کباب لوله

INGREDIENTS KABAB LOOLEH

500 g minced lamb

500 g ground beef

1 medium sized onion

1 handful flat leaf parsley

INGREDIENTS SPICE MIX

1 tablespoon cumin*

1 tablespoon cinnamon*

salt, pepper

PREPARATION KABAB LOOLEH

Grate onion or chop finely in a food processor as I did. Squeeze the water out of the onions in a sieve. Finely chop the flat-leaf parsley, add it with the spice mixture to the minced meat and knead everything into a sticky dough. Place in the refrigerator for at least 1 hour, better yet overnight.

Take a handful of the mixture with wet hands and form it around the skewer . I used metal skewers, but you can also use wooden skewers. These should be watered for half an hour, though, so they don’t burn when grilled. Grill the kabab skewers over the charcoal grill for 3 – 5 minutes, turning them over and over. If you use a grill pan, grill over medium heat for 8-10 min. until the kababs are browned but still juicy. Turn skewers every 2 minutes. Serve with sumac.

Kabab Looleh- Grilled minced meat skewers - کباب لوله

Kabab Looleh- Grilled minced meat skewers – کباب لوله

Grill Season is Kabab Season !

Course bbq, easy recipe, grilling recipe, Kabab, Kebob
Cuisine iran, iranian food, Persian, persian cuisine, Persian Food
Keyword Kabab Looleh- Grilled minced meat skewers – کباب لوله
Prep Time 15 minutes
Cook Time 5 minutes
Servings 20 Skrewers
Author labsalliebe

Ingredients

INGREDIENTS KABAB LOOLEH

  • 500 g minced lamb
  • 500 g ground beef
  • 1 medium sized onion
  • 1 handful flat leaf parsley

INGREDIENTS SPICE MIX

  • 1 tbsp cumin
  • 1 tbsp cinnamon
  • salt, pepper

Instructions

PREPARATION KABAB LOOLEH

  1. Grate onion or chop finely in a food processor as I did. Squeeze the water out of the onions in a sieve.

  2. Finely chop the flat-leaf parsley, add it with the spice mixture to the minced meat and knead everything into a sticky dough.  

  3. Place in the refrigerator for at least 1 hour, better yet overnight.

  4. Take a handful of the mixture with wet hands and form it around the skewer. I used metal skewers, but you can also use wooden skewers. These should be watered for half an hour, though, so they don’t burn when grilled.

  5. Grill the kabab skewers over the charcoal grill for 3 – 5 minutes, turning them over and over.

  6. If you use a grill pan, grill over medium heat for 8-10 min. until the kababs are browned but still juicy. Turn skewers every 2 minutes.

  7. Serve with sumac.

Save the recipe for later on Pinterest!

Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe  and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.

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