Veal lula kebab with pine nuts

6 servings

45 minutes

The recipe was shared with us by brand chef Gayane Breiova, Gayane's restaurant.

Energy value per serving

• Calories: 998.2
• Proteins: 45.6g
• Fats: 78.1g
• Carbohydrates: 33.2g

Ingredients

• Veal: 1 kg
• Lard: 200 g
• Onion: 4 head
• Pine nuts: 100 g
• Salt: to taste
• Ground black pepper: to taste
• Paprika: to taste
• Tomato paste: 700 g
• Coriander: 30 g
• Dill: 30 g
• Basil: 30 g
• Vegetable oil: 200 ml

Cooking steps

1. Rub the meat with coarse salt, pepper, and paprika.

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste
   • Paprika:  to taste

2. Send the meat and fat to the freezer for 2 hours.

   Required ingredients:

   • Veal: 1 kg
   • Lard: 200 g

3. Chop 1 onion.

   Required ingredients:

   • Onion: 4 heads

4. Chop the frozen meat and fat into pieces.

5. Add onion.

   Required ingredients:

   • Onion: 4 heads

6. Pass the meat, fat, and onion through the meat grinder twice. Beat the meat a little by hand.

   Required ingredients:

   • Veal: 1 kg
   • Lard: 200 g
   • Onion: 4 heads

7. Add pine nuts to the meat. Form small sausages and skewer them.

   Required ingredients:

   • Pine nuts: 100 g

8. Fry over the fire for about 7–10 minutes.

9. Prepare the sauce. Finely chop 3 heads of onion and herbs.

   Required ingredients:

   • Onion: 4 heads
   • Coriander: 30 g
   • Dill: 30 g
   • Basil: 30 g

10. Add tomato paste and vegetable oil.

    Required ingredients:

    • Tomato paste: 700 g
    • Vegetable oil: 200 ml

11. Add salt and pepper to taste.

    Required ingredients:

    • Salt:  to taste
    • Ground black pepper:  to taste

12. Serve the lula with barbecue sauce, sprinkled with greens.