“I made the kebobs using ground turkey. I only made a half batch but used a whole egg, so I figured that would give the extra moisture needed. I also just used tomato sauce and no tomato paste. The mixture was very wet so I had to add a lot more bread crumbs to soak it up. I let it sit in the refrigerator a while to try and soak up more of the moisture.
Even with nearly doubling the bread crumbs it was still too wet to make into a kebob, so I formed them into the kebob shape on a baking sheet and smushed the wooden kebob into them, then baked them until they firmed up enough to transfer them to the grill.
They were quite good! It wasn't the same as what I had in Gyumri, but it's been so long now, I think I need to go back and have them again!
Upon hearing the difficulty the reader encountered, I offered another chicken lule kebab recipe that a FB buddy of mine posted on her page, Salpy’s International Kitchen. The reader is excited to try this next recipe, hoping it will emulate the lule kebab from Gyumri.