Lula kebab

Lula kebab is a famous Middle Eastern dish based on grilled meat. There are two common versions of kebab – lula kebab and doner kebab. In the modern version, the kebab looks like a shish kebab made of small pieces of meat on a wooden skewer with vegetables. In this case, not only pieces of meat can be strung, but also minced meat or seafood. It is important to remember that the minced meat must be well kneaded and beaten off, then it will stick tightly on the skewers. Onions, tomatoes and bell peppers go well with meat. You can cook kebab at home in the oven, on the grill, skewer, or on the grill. Lamb is traditionally used for this dish. However, depending on your preferences, you can choose beef, chicken, pork and even fish. Our authors have prepared many recipes for a delicious kebab dish.

• Chop the meat into minced meat – ideally it should be done with a knife. If passed through a meat grinder, there will be no sin – but minced meat is always tastier and juicier.
• Chop the onion and fat tail very, very finely.
• Grind the spices in a mortar, put them in a bowl with the onions and stir without kneading the onions. Then put the finely chopped fat tail in the same place and mix thoroughly again so that the fat tail pieces are evenly distributed over the minced meat and not in lumps.
• Add to the onion with fat tail and spices in the minced meat and knead it like a dough until smooth and elastic. The success of the entire operation will depend on how carefully this procedure is performed. Well-mixed minced meat will not crack and jump off the skewer. For this, you can even put the minced meat in a coarse calico bag and beat it against the floor with all your might. To check if the minced meat is ready, you can make a long cutlet, like for a lul, and hold it in the air – it should not tear, it should support its weight.
• Divide the minced meat into cutlets about 150 g each. Take a dry skewer and, wetting your hand in water, string them on the skewer. Squeezing the minced meat with your hands so that all the air comes out of it, form long, dense kebabs.
• The most crucial moment is grilling on the grill. If the minced meat is not beaten well enough and firmly planted, it can fly off the skewer into ash. Therefore, if you do a lot at once, to be sure, you can first fry one pilot kebab and see how it behaves. If it works out, put the rest on the grill and fry until brown.