These vegan Lula Lavash Roll Kebabs are made for summer — smoky, crispy, and packed with fresh herbs and spices. Wrapped in soft lavash and grilled to golden perfection, they’re perfect for BBQs and get-togethers!

Vegan Lula Lavash Roll Kebabs

Looking for the perfect plant-based twist on a classic kebab? These Lula Lavash Roll Kebabs are smoky, herby, packed with flavor, and wrapped in soft lavash bread before being grilled to golden perfection. Inspired by Middle Eastern Lula kebabs, this recipe is fun, unique, and surprisingly simple to make!

What Are Lula Kebabs?

Lula kebabs (sometimes spelled lyulya or luleh kebabs) are a traditional type of ground meat kebab popular in many regions of the Caucasus and the Middle East, particularly Armenia, Azerbaijan, Iran, and parts of Central Asia. Traditionally made with minced lamb or beef mixed with onion and spices, lula kebabs are shaped onto long skewers and grilled over an open flame until smoky and charred on the outside and juicy on the inside.

The preparation, seasoning, and presentation of lula kebabs can vary greatly depending on the country or region. In some places, they’re served with rice or grilled vegetables, while in others, they might be wrapped in flatbread or lavash and served with fresh herbs and dips.

This version is inspired by the flavor and technique of traditional Lula kebabs, but instead of skewering the meat directly, the seasoned meat mixture is spread onto soft lavash, rolled up, sliced, and grilled until crispy and golden, creating kebab-style pinwheels that are fun to eat and full of flavor!

This preparation is reminiscent of other regional dishes like arayes, a Levantine street food where pita is stuffed with spiced ground meat and grilled until crisp. While not exactly the same, the concept (seasoned meat cooked in or with flatbread) is a beautiful example of how flavors and techniques evolve across borders.

This particular version was inspired by Chef Ara Zada, who specializes in Armenian cuisine with a modern twist.

Why You’ll Love These Vegan Lula Lavash Roll Kebabs

✔ Bold and Herby Flavors: Infused with fresh parsley, dill, garlic, and warm spices.
✔ Crispy on the Outside, Juicy on the Inside: Lavash crisps up on the grill while the filling stays tender and flavorful.
✔ Perfect for Sharing: Whether it’s a BBQ, potluck, or family dinner, these Lula Lavash Roll Kebabs are easy to serve and even easier to enjoy!
✔ Freezer-Friendly: You can roll, slice, and freeze the pinwheels before grilling. Just defrost and grill for a quick meal or snack.
✔ Meal-Prep Friendly: Make the filling in advance and store it in the fridge until ready to roll and grill.

How to Make Lula Lavash Roll Kebabs

1. Make the Herb Mixture and Filling:

In a food processor, combine the onion, parsley, dill, and garlic. Pulse until finely minced. Transfer the mixture to a clean towel or layered paper towels. Squeeze out as much liquid as possible – this keeps the filling firm and grillable.

In a large bowl, combine the vegan ground, squeezed herb mixture, tomato paste, cumin, garlic powder, smoked paprika, salt, and pepper. Mix thoroughly. Cover and refrigerate for 30 to 45 minutes (or up to 2 hours) to let the flavors develop.

2. Spread the Mixture on the Lavash:

Lay a piece of lavash onto a clean surface. Spread a thin, even layer (about ¼ inch) of the kofta mixture across the surface.

3. Roll and Slice:

Tightly roll the lavash up into a log. Slice crosswise into 2 to 2½-inch pinwheels.

4. Thread onto Skewers and Grill:

Gently press 5 to 6 pinwheels onto each skewer. You can lightly flatten them to help them stay intact while grilling. Preheat a grill or grill pan over medium-high. Brush the pinwheels with olive oil and grill for 10 to 15 minutes, rotating occasionally, until golden and crispy.

5. Serve:

Top with minced parsley and serve warm with garlic sauce if desired.

Tips and FAQs

• Use fresh, pliable lavash: Dry or stiff lavash will crack when rolling.
• Don’t skip squeezing the pulsed onion and herb mixture: Removing moisture ensures the kofta mixture holds together and grills well.
• Chill the mixture: Letting the mixture rest enhances the flavor and texture.
• Flatten slightly: Pressing the pinwheels helps them stay intact while grilling.
• Serve with dips: Garlic sauce, toum, or even vegan tzatziki are a few of my favorites!

Can I bake these vegan Lula Lavash Roll Kebabs instead of grilling?

Yes! Place the skewers on a parchment-lined baking sheet and bake at 425°F for about 20 minutes, flipping halfway.

Can I use something other than lavash?

Lavash is best because it’s thin and flexible, but you can try a very thin flatbread. Avoid thicker breads or wraps that won’t roll tightly.

What vegan ground do you recommend for this recipe?

Any plant-based ground that holds its shape works well! Beyond or Impossible are my go-to’s. Avoid crumbles that fall apart easily.

How do I store leftovers?

Store grilled pinwheels in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven until warm and crisp.

More Grillable Recipes to Make This Summer

Crispy, Juicy, Grilled Perfection

These Lula Lavash Roll Kebabs are a total showstopper — smoky, juicy, and made for dipping. Whether you’re grilling for a summer get-together or prepping a weeknight dinner, they’re sure to impress!

If you give this One Pan Tofu Piccata Pasta and enjoy it, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes! xx!

Lula Lavash Roll Kebabs

Ashley

These Lula Lavash Roll Kebabs are made for summer — smoky, crispy, and packed with fresh herbs and spices. Wrapped in soft lavash and grilled to golden perfection, they’re perfect for BBQs and get-togethers!

5 from 1 vote

Print Recipe Pin Recipe

Course Lunch/Dinner, Main, Main Course

Servings 4

Ingredients

  

1x2x3x

• 1 small white onion, peeled and quartered
• ¼ cup roughly chopped parsley, plus more minced parsley for garnish
• ¼ cup roughly chopped dill
• 4 cloves garlic
• 12 ounces vegan ground meat
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt, plus more to taste
• 1 teaspoon pepper, plus more to taste
• 4-6 pieces of fresh lavash bread, not too thick or dry
• Garlic sauce, for serving, optional

Instructions

 

• Place the onion, parsley, dill, and garlic in a food processor and pulse until finely minced.
• Transfer the mixture to a clean kitchen towel or layered paper towels and squeeze out as much liquid as possible (this prevents the kofta from being too wet or falling apart when cooked).
• In a large bowl, combine the vegan ground meat with the squeezed onion-herb mixture, tomato paste, cumin, garlic powder, smoked paprika, salt, and pepper.
• Mix well until fully incorporated, then cover and place in the refrigerator for 30 to 45 minutes, preferably 1 to 2 hours, so the flavors can develop.
• Lay a lavash sheet flat on a clean work surface. Spread a thin, even layer of the kofta mixture all over the lavash, going almost to the edges, about ¼ inch thick.
• Starting from the bottom, tightly roll the lavash upwards into a log, pressing gently to help it stick. Slice the log crosswise into 2 to 2 ½ – inch wide pinwheels.
• Carefully thread 5 to 6 pinwheels onto skewers, pressing gently to secure and keep the shape. You can flatten the pinwheels slightly to help them hold together while grilling.
• Continue with the remaining meat mixture and lavash.
• Preheat your grill or grill pan to medium-high heat. Lightly brush the outside of each pinwheel with olive oil, and grill the skewers, rotating occasionally, until the lavash is golden and crisp and the filling is browned and cooked through, 12 to 15 minutes.
• Serve warm with fresh minced parsley and garlic sauce and enjoy!

Video

Notes

Don’t have  a grill? No Problem! These vegan Lula Lavash Roll can be prepared on the stovetop, in your air fryer, or your oven! 

 

Stovetop Instructions (No Grill? No Problem!)

1. Heat a large nonstick or cast iron skillet over medium to medium-high heat.
2. Lightly brush the outside of each pinwheel with olive oil.
3. Place the skewered pinwheels (or unskewered, if your pan is smaller) in the hot pan, cut side down.
4. Cook for 4–5 minutes per side, gently rotating or flipping until both sides are golden, crisp, and the filling is cooked through (about 12–15 minutes total).
5. If needed, cover loosely with a lid for the last few minutes to help the inside heat through.
6. Garnish and serve with garlic sauce, parsley, and your favorite sides.

Tip: Avoid overcrowding the pan — work in batches if needed.

 

Air Fryer Instructions (Quick & Easy!)

1. Preheat your air fryer to 375°F (190°C) for 3–5 minutes.
2. Lightly brush or spray pinwheels with oil on all sides.
3. Place pinwheels in a single layer in the air fryer basket. Don’t overcrowd — leave space between each piece for airflow.
4. Air fry for 10–12 minutes, flipping halfway through, until the lavash is golden and crisp and the filling is hot and cooked through.
5. Serve warm with garlic sauce and sides.

Tip: For extra crisp edges, increase temp to 390°F during the last 2–3 minutes of cooking.

 

Oven-Baked Lula Lavash Roll Kebabs

1. Preheat your oven to 425°F (220°C).
2. Line a baking sheet with parchment paper or lightly greased foil for easy cleanup.
3. Lightly brush the outside of each pinwheel with olive oil to help them crisp up in the oven.
4. Place the pinwheels cut-side down on the baking sheet. You can leave them unskewered, or use oven-safe skewers for presentation.
5. Bake for 20–25 minutes, flipping halfway through, until the lavash is golden and crisp and the filling is cooked through.

 

 

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