Mini Kabob’s Chicken Lule Cutlets
Juicy, buttery and well-seasoned, the ground-chicken lule cutlets that the Armenian American chef Armen Martirosyan serves at Mini Kabob in Glendale, California are comforting, savory and incredibly versatile. After culinary school, Mr. Martirosyan learned to make chicken lule from his father at his family’s 290-square-foot restaurant. The chicken mixture is simple, with just five ingredients; fragrant white pepper adds an earthy, grassy flavor and the generous amount of onion helps the patties stay moist and light. Sometimes Mr. Martirosyan grills the lule kebab on wide metal skewers, but here they’re hand-formed into patties and seared in butter until golden brown and tender. Serve them with roasted tomatoes, hummus, rice or parsley and sumac-marinated onions. Christian Reynoso
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