Lulya-kebab

7 servings

40 minutes

Classic recipe, nothing extra: lamb, onion, fat tail, coriander and cumin. It is better to chop the meat for lyulya with a knife, rather than put it through a meat grinder.

Energy value per serving

• Calories: 747.5
• Proteins: 23.3g
• Fats: 70.6g
• Carbohydrates: 5.7g

Ingredients

• Mutton: 1 kg
• Onion: 330 g
• Fat tail: 330 g
• Ground coriander: 1 tbsp
• Cumin (zira): 1 tbsp
• Freshly ground black pepper: 0.5 tsp
• Salt: 1 tsp

Cooking steps

1. Chopping meat into minced meat should ideally be done with a knife. If you use a meat grinder, it's not a sin, but chopped minced meat is always tastier and juicier.

   Required ingredients:

   • Mutton: 1 kg

2. Chop the onion and tail very very finely.

   Required ingredients:

   • Onion: 330 g
   • Fat tail: 330 g

3. Grind the spices in a mortar, place them in a bowl with the onion and mix without mashing the onion. Then add the finely chopped tail fat and mix thoroughly again to ensure the pieces are evenly distributed in the minced meat.

   Required ingredients:

   • Ground coriander: 1 tablespoon
   • Cumin (zira): 1 tablespoon
   • Freshly ground black pepper: 0.5 teaspoon
   • Salt: 1 teaspoon

4. Add onion, tail fat, and spices to the minced meat and knead it like dough until uniform and elastic. The success of the entire operation depends on how thoroughly this procedure is performed. Well-kneaded minced meat will not crack or slip off the skewer. You can even put the minced meat in a cotton bag and hit it against the floor with all your strength. To check if the minced meat is ready, you can make a long patty, like for kebabs, and hold it in the air — it should not tear and must hold its weight.

   Required ingredients:

   • Onion: 330 g
   • Fat tail: 330 g
   • Ground coriander: 1 tablespoon
   • Cumin (zira): 1 tablespoon
   • Freshly ground black pepper: 0.5 teaspoon
   • Salt: 1 teaspoon

5. Divide the minced meat into patties of about 150 grams. Take a dry skewer and, wetting your hand in water, thread the patties onto the skewer. Squeeze the minced meat with your hands to release all the air and form long, dense kebabs.

6. The most critical moment is grilling on the barbecue. If the minced meat is not beaten well enough and tightly skewered, it may fall off the skewer into the coals. Therefore, if you are making a lot at once, you can first grill one pilot kebab to see how it behaves. If it turns out well, place the rest on the grill and cook until browned.