Lyulya kebab is a beloved classic of Caucasian cuisine — traditionally grilled over open coals, but this oven-baked version brings all the juicy, smoky flavor to your weeknight kitchen with almost no fuss. Finely chopped peppers, tomato, onion and fresh dill keep the ground meat incredibly moist, while a hot oven gives the kebabs a beautiful golden crust.
If you love hearty ground-meat dinners, you will also enjoy our Tender Meatballs with Vegetables in Tomato Sauce and Cheese-Stuffed Meat Cutlets. When handling ground meat, the USDA recommends cooking it to a safe internal temperature of 160°F (71°C).
Ingredients
- 400 g (14 oz) ground meat
- 1 bell pepper
- 1 tomato
- 1 onion
- 4 garlic cloves
- Fresh dill, chopped
- 100 ml (about 1/2 cup) water
- Salt and pepper to taste
Instructions
- Finely chop the bell pepper, tomato, onion, dill, and garlic.
- Combine the vegetables with the ground meat, adding salt, pepper, spices, and the water. Knead the mixture well and beat it against the bowl to make it firm and sticky.
- Shape the mixture into long kebabs.
- Bake at 190°C (375°F) for 35 minutes, until cooked through and lightly browned.
Tips
- Chill the shaped kebabs for 15–20 minutes before baking — cold meat holds its shape better in the hot oven.
- Knead the mixture firmly: the stickier and firmer the mince, the juicier and more tender the finished kebabs will be.
- Serve with warm flatbread, pickled onions and fresh herbs. For more weeknight grilling ideas, browse the recipe collections at Allrecipes.
Nutrition (per 100 g): 127 kcal · Protein 12.9 g · Fat 7.3 g · Carbs 3 g