Lulya from lamb shoulder
5 servings
60 minutes
Lula kebab made from lamb shoulder is a vibrant dish of Caucasian cuisine, filled with the rich aroma of spices and fresh herbs. This recipe has roots in the ancient traditions of nomadic peoples who cooked meat over an open fire, enjoying its juiciness and rich flavor. Finely minced meat, a fragrant mix of cumin, paprika, and black pepper, along with refreshing mint and cilantro create a harmony of flavors. The lula turns out tender with a thin crispy crust. They are cooked on hot coals for just a few minutes and served hot alongside fresh vegetables and herbs. This dish pairs perfectly with lavash and a yogurt-based sauce, adding an authentic touch to the meal. Lula kebab is a true feast of flavor for lovers of juicy meat and rich Eastern aromas.
1
Prepare all the ingredients.
2
Pass the lamb shoulder meat through a fine grinder twice and beat it well.
- Shoulder of lamb: 1 kg
3
Chop cilantro, mint leaves, and onion very finely.
- Coriander: 50 g
- Mint leaves: 6 pieces
- Onion: 300 g
4
Add onion, chopped greens, cumin, paprika, black pepper, and salt to the minced meat. If desired, you can add hot ground pepper.
- Onion: 300 g
- Coriander: 50 g
- Mint leaves: 6 pieces
- Ground cumin (zira): 1 teaspoon
- Paprika: 0.5 teaspoon
- Ground black pepper: to taste
- Salt: to taste
- Ground chili pepper: 1 g
5
Thoroughly mix the minced meat and beat it well again.
6
Put the minced meat in the fridge for 15 minutes. Light the grill.
7
Make kebabs from minced meat and thread them onto flat skewers - the contact area between the skewer and the meat should be large, and the kebabs should not be thicker than 3 cm in diameter.
8
Cook the kebabs over an open flame for about 7 minutes, turning constantly. If the heat is very strong, 3-4 minutes will be enough.
9
Serve the ready kebabs with fresh vegetables and herbs.