Meat

Lula - lamb kebab


Ingredients for Luli - Lamb Kebab

  1. Lamb meat (fresh or chilled) 1 kg.
  2. Fat tail fat 15-20 gr.
  3. Onions 3 pieces
  4. Cilantro (basil) - to taste to taste
  5. Salt to taste
  6. Ground black pepper to taste
  • Main Ingredients
  • World CuisineAsian, Oriental

Inventory:

Barbecue, Skewer, Bowl, Meat grinder, Sharp knife, Cutting board

Cooking lamb - mutton kebab:

Step 1: take the lamb meat.

The main thing in cooking a kebab is the right choice of meat. It is best if it is lamb, that is, lamb meat for up to one year. When choosing lamb, pay attention to the color of the meat, it should be pale red in color and have fatty streaks and almost no smell. So, take the meat, rinse it thoroughly under cold running water. Carefully remove all tendons and films from the mutton with a knife. Cut meat with a knife on a cutting board into pieces of medium size, approximately 5x7. Then, skipping prepared meat through a meat grinder with middle grill.

Step 2: take the onion.

We take onions of medium size and clean it with a knife from the peel. Then carefully rinse him under cold water. Cut the peeled onions on a cutting board small cubes, about 0.2 - 0.3 cm.

Step 3: prepare the minced meat.

In a bowl with minced meat, add onions, chopped into small cubes and fat tail fat. Next, with clean hands carefully mix minced meat before receiving uniform masses. Then, add to the bowl, previously washed and chopped with a knife on a cutting board, cilantro herbs (basil) and black pepper. And again, carefully mix the minced meat with your hands. After which, during 7 to 10 minutes the resulting homogeneous mass must be lifted and thrown into a bowl. In this way, we will achieve the viscosity and elasticity of the stuffing, which is necessary so that the kebab does not fall apart during cooking. Next, put the bowl of meat in the refrigerator for 1 - 2 hours, since only when cooled, the mince will stick well on the skewer.

Step 4: sculpt the kebab.

We take the chilled minced meat from the refrigerator and mold from it balls weighing approximately 60 - 70 gramswetting hands in cold water. Next, from the resulting balls fashion "sausages" long 12 - 15 cm.

Step 5: fry the kebab.

We take stuck together "sausages" and carefully string them on a skewer (each sausage on a separate skewer), salt and press the meat and evenly distributing it on the skewer to the desired length. This is necessary so that the meat is better kept and fried better. To fry the lula - kebab is necessary on coals without flame, 10 mint, constantly turning the skewer.

Step 6: serve the lula - lamb kebab.

Lula - lamb kebab on the table served in hot and preferably with pita bread. You can also serve any vegetables to the dish. Enjoy your meal!

Recipe Tips:

- - If, during the grilling, the puncture is a lamb kebab, transparent juice will start to stand out from it, then the dish is ready!

- - The main thing is not to overdo the lula - kebab over the fire, otherwise, the dish will turn out dry and not tasty.

- - At home, a kebab can be cooked using an oven or just in a pan. Instead of skewers, you can also use wooden skewers, but this is not a real kebab prepared, but only its variations.