Armenian Meatball Kebabs in Flatbread

1 poundGround beef
2 poundsGround pork
1 largeYellow onion, very finely chopped (about 2 cups)
¼ cupFinely chopped flat-leaf parsley, plus more for garnish
1 tablespoonFinely chopped fresh mint leaves
1 largeEgg
2 teaspoonsGround cumin
1 tablespoonPaprika
½ teaspoonGarlic powder
2 teaspoonsKosher salt
1 teaspoonFreshly ground black pepper
2 tablespoonsTomato paste
½ Lemon, juiced


Preheat oven to 375.

Line baking sheets with parchment.

Using your hands, mix all ingredients together in a large bowl just until combined (overmixing may toughen the meat).

Gently make meatballs and place on cookie sheet.

Place in oven for 30 minutes, check to make sure they are done. If not, leave in for another 5 minutes and check again.

While the meatballs are cooking, wet the lahvosh under the faucet and layer it between two moist towels for about 20 minutes.

Serve the meatballs wrapped in the lahvosh, with saut´┐Żed onions on the side, if desired.

Serves 8.

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