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 extremely versatile. After culinary faculty, Mr. Martirosyan realized to make rooster lule from his father at his household’s 290-square-foot restaurant. The rooster combination is easy, with simply 5 elements; aromatic white pepper provides an earthy, grassy taste and the beneficiant quantity of onion helps the patties keep moist and light-weight. Generally Mr. Martirosyan grills the lule kebab on huge metallic skewers, however right here they’re hand-formed into patties and seared in butter till golden brown and tender. Serve them with roasted tomatoes, hummus, rice or parsley and sumac-marinated onions. —Christian Reynoso
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