Serves 8
102 min
Losh Kebabs (Armenian Grilled Meat Patties)
Recipe GLPR18ee25c2c0d0eb
Aromatic grilled meat patties from Armenian cuisine, combining ground beef or lamb with sautéed onions, bell peppers, and warm spices. Minced fresh parsley and a touch of biber salçasi pepper paste add depth and complexity. These flavorful kebabs are tender and juicy, perfect served warm with pita bread.
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Ingredients
1 medium yellow onion (about 8 ounces), cut into 2-inch pieces
1 large red bell pepper (about 8 3/4 ounces), stemmed, seeded, and cut into 1-inch pieces
1/3 cup minced fresh flat-leaf parsley
1 tablespoon mild biber salçasi pepper paste
1 tablespoon tomato paste
2 teaspoons kosher salt
1/2 teaspoon ground allspice
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons unflavored gelatin
2 pounds ground beef or lamb (at least 15% fat), or a 50/50 combination
1/3 cup panko breadcrumbs
Pita bread, for serving
Directions
Pulse the onion pieces in a food processor until coarsely chopped (do not over-process). Transfer to a large skillet and cook over medium-high heat, stirring occasionally, until softened and lightly golden, about 5 minutes. Stir in the bell pepper pieces and cook for another 3 to 4 minutes until the peppers begin to soften.
Remove the skillet from heat and allow the mixture to cool to room temperature, about 10 minutes.
Once cooled, chop the onion and bell pepper mixture more finely by hand or pulse briefly in the food processor until the pieces are in a paste-like consistency.
In a small bowl, dissolve the unflavored gelatin in 2 tablespoons of cold water and let sit for 1 minute to bloom.
In a large bowl, combine the ground meat, cooled onion-pepper mixture, minced parsley, biber salçasi pepper paste, tomato paste, salt, allspice, black pepper, bloomed gelatin, and panko breadcrumbs. Mix gently with your hands until all ingredients are evenly incorporated, being careful not to overwork the mixture.
Divide the mixture into 8 equal portions. Shape each portion into an elongated patty about 4 to 5 inches long and 2 inches wide, roughly ½ inch thick.
Preheat your grill to medium-high heat (about 400°F). If using a charcoal grill, arrange coals for direct heat. Lightly oil the grill grates to prevent sticking.
Place the kebabs directly on the grill grates. Cook for 5 to 6 minutes on the first side without moving them, allowing a light char to develop.
Carefully flip each kebab and cook for another 5 to 6 minutes, until the internal temperature reaches 160°F when measured with an instant-read thermometer in the thickest part.
Transfer the cooked kebabs to a serving platter and let rest for 2 to 3 minutes before serving. Serve warm with pita bread.
