Juicy Lulya Kebab with Beef, Lamb & Turkey + Tzatziki Sauce (VIDEO)

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Grilled meat on a stick? Yes, please! My kids can eat them all the time. 

Lulya kebab (or lyulya kebab) is a classic dish popular across Central Asia, the Caucasus, and the Middle East—and it’s deeply loved in Ukraine as well. You’ll find it on Ukrainian picnic tables, grilled outdoors over an open flame, especially during spring/summer family gatherings or long weekends in the countryside.

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Traditionally made with lamb or beef, the meat is heavily seasoned, shaped around skewers, and grilled to juicy perfection.

Today, I’m sharing my family-friendly version that blends beef, lamb and turkey—a lighter combo that’s still full of rich flavor and stays beautifully moist. And because I love combining cuisines, we’re serving it with cool, healthy tzatziki sauce—a Greek-inspired yogurt dip that balances the warmth of the kebabs with bright freshness.

These kebabs are known for their juicy texture, deep flavor, and simple ingredients. This is the ultimate budget friendly recipe!

Traditionally made with freshly ground meat and lots of onion, they're grilled on skewers and served with lavash, pita bread, and fresh vegetables.

What Do I Need to Make These Lulya Kebabs?

Meat - ground meat of any kind, or a combination of a few kinds (I used a 1:1:1 ratio of beef, lamb, turkey).

Onions - regular onion.

Garlic - fresh is best, but if you like to use powdered garlic go ahead and use 1 tablespoon that is what you will need.

Herbs - I used Italian parsley but cilantro would be even better.

Spices - smoked salt, black pepper, smoked paprika, coriander, cumin.

Skewers - wood or metal works fine, but I found wooden apple sticks are better here since we aren't going to pierce the meat, so there is no need to use pointy sticks.

Similar Recipes:

Shashlik (Ukrainian-Style Shish Kebabs): The Easy Way

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How to serve Lulya Kebab?

1. Pita bread or Lavash

• Serve kebabs wrapped in warm lavash or pita bread.

• Optionally brush the bread with a bit of butter or meat drippings before serving.

2. Fresh Herbs & Vegetables

• Offer parsley, cilantro, dill, and green onions.

• Add sliced red onions (lightly pickled or raw), cucumbers, tomatoes, or radishes.

• Tabouli salad - for ultimate freshness.

3. Rice or Bulgur

• Serve over pilaf, steamed basmati rice, or bulgur for a heartier meal.

4. Sauces

• Tzatziki – refreshing and cooling, balances the richness of the meat. And the recipe for this sauce I provide you.

• Tahini sauce – thinly sliced onions tossed with sumac, salt, and lemon juice.

• Adjika or Tkemali – for a spicy or tangy Georgian twist.

5. Pickled Vegetables

• Offer pickled/fermented cabbage, carrots, cucumbers for crunch and acidity.

Let's do it...

Prep time: 10 minutes

Waiting time: 30 minutes hours

Cooking time: 30 minutes

Total time: 1 hour and 10 minutes

Author: Inna of innichkachef.com 

Serves: 14 skewers (7 people can be served with sides)

Ingredients for the Lulya kebabs:

• 3 lb. ground lamb, beef and turkey

• 3 medium onions, finely grated or pulsed in a food processor

• pinch of pink salt

• 2–3 cloves of garlic, minced

• 1/2 cup fresh parsley, finely chopped

• 2 tsp cumin seeds (I grind myself)

• 2 tsp coriander seeds (I grind myself)

• 3 tsp smoked salt

• 1 tsp smoked paprika

• Salt and black pepper to taste

• 1/2 tsp baking soda (optional – helps with binding)

• 1 tbsp cold water (to wet hands)

• Metal or soaked bamboo skewers (in the video I used wooden apple sticks)

Ingredients for the Tzatziki Sauce:

1-2 cups Labane or Greek yogurt

1-2 Persian Cucumbers

1/2 teaspoon pink salt

1/4 teaspoon white pepper

1/2 teaspoon sumac (optional)

2 tablespoons lemon juice

parsley or cilantro (for garnish)

Directions for the Lulya kebabs:

1. Grate the onions finely (not diced) — they’re key to juicy kebabs. Add a pinch of salt and let sit for a few minutes, then squeeze out just a bit of the juice so it doesn’t make the mixture too wet.

2. Mix the ground meat with grated onions, grated garlic, finely chopped parsley, spices, salt, and pepper. Knead the mixture with your hands for at least 5–7 minutes until it becomes sticky and well combined.

3. Optional: Chill the mixture for 1–2 hours or overnight to help it firm up.

4. Wet your hands and form the meat around soaked skewers, pressing tightly so it adheres and doesn’t fall apart. You can make them sausage-shaped or flatter.

5. Grill over medium-high heat for 10–12 minutes, turning occasionally, until charred outside and cooked through inside. You can also broil or pan-fry if you don’t have a grill.

6. To make the sauce: grate the cucumber, and squeeze the juice out of it. Mix yogurt with grated cucumber, salt, lemon juice, pepper and sumac. Stir all together.

   
   

ENJOY, and PLEASE let me know how you liked it!