Zingy, grilled lamb or beef patties seasoned with onion, red bell pepper, parsley, tomato paste, allspice, and biber salçasi.
Processing onions and red peppers to a fine paste and then allowing the paste to drain provides a deep base of flavor to the losh kebabs, without making them overly wet.
While Armenian grilled meats—or khorovats, which just means “grilled” in Armenian—are most associated with the skewered chunks of meats called shish kebab, Armenians are equally enamored with ground or minced meat patties on the grill. Whether at church bazaars and picnics, or my own family’s backyard gatherings, you never really see one without the other.
Some people simply mince or dice the onion and bell pepper and combine them with the meat, but, like my dad, I prefer to first process them to a paste and then drain the paste of excess water in a sieve, which seasons the meat throughout while also ensuring they don’t make the mixture overly soft.There are three ways in which my losh kebab recipe diverges from that of my dad and most others.
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