Losh Kebab
Լոշ քեբաբ·(losh ke-bab)
The Suburban Kebab (Quick Weeknight Dinners)
If you grew up Armenian in America, you know the smell. It drifted over church picnic grounds from Massachusetts to Ohio—an intoxicating, smoky perfume of fat and spice. Pragmatic grandmothers didn't waste hours molding meat around swords; they took the glory of lamb, beef, cumin, and parsley and shaped it into a foolproof patty. It’s the ultimate diaspora hamburger. No special skewers required. The secret? Work the meat hard, and let it rest.
Ingredients
- ground lamb1 lb
- ground beef1 lb
- yellow onion1/2 med
- fresh flat-leaf parsley1/2 cup
- garlic2 small clove
- tomato paste1 tbsp
- extra-virgin olive oil1 tbsp
- egg1 large
- plain dry breadcrumbs1/4 cup
- ground cumin1 tbsp
- ground coriander1 tsp
- ground allspice1/2 tsp
- Aleppo pepper1/2 tsp
- kosher salt1 1/2 tsp
- black pepper1/2 tsp
Method
- 01
Prepare the aromatics.
In a small bowl, combine the minced onion, chopped parsley, and garlic. If your onions are particularly watery, give them a gentle squeeze over the sink to remove excess moisture so the patties don't steam from the inside out.
- 02
Build the flavor paste.
In a separate bowl, whisk together the beaten egg, tomato paste, olive oil, breadcrumbs, cumin, coriander, allspice, Aleppo pepper, salt, and black pepper. Mixing the spices into the wet ingredients ensures they distribute evenly.
- 03
Knead the meat aggressively.
Place the ground lamb and beef into a large mixing bowl and add the aromatics and flavor paste. Wet your hands slightly with cold water, dig in, and knead the mixture for 2 to 3 minutes until it feels tacky and homogeneous. Unlike a delicate American hamburger, you want to work this meat hard.
- 04
Rest the mixture in the refrigerator.
Cover the bowl tightly with plastic wrap and chill for at least 1 hour, or up to 24 hours. This sets the fat and gives the spices time to deeply penetrate the meat.
- 05
Shape the kebabs.
Divide the chilled mixture into 6 to 8 equal portions. Form them into oval or round patties about 1/2-inch to 3/4-inch thick, and press a shallow dimple into the center of each with your thumb so they don't puff up into balls while cooking.
- 06
Grill or pan-sear the patties.
Preheat a grill or a large cast-iron skillet to medium-high. Cook for 4 to 5 minutes per side, flipping only once, until deeply charred and cooked to medium or medium-well.
- 07
Rest the meat and serve.
Remove from the heat and let the patties rest for 3 to 5 minutes so the juices redistribute.
Notes
Red pepper paste makes a superior substitute.
Traditional Armenian recipes rely on biber salcasi (red pepper paste). Standard American tomato paste is an excellent, accessible weeknight substitute that provides the necessary umami, but seek out the pepper paste at a Middle Eastern market if you can.
Serve with an onion-parsley salad.
Toss thinly sliced onion with roughly chopped parsley, lemon juice, and sumac. This acidic, crunchy garnish is non-negotiable—it cuts right through the rich animal fat of the lamb.
From Cook Armenian in America.