Lamb lula kebab
4 servings
45 minutes
Lula kebab made from lamb is a true embodiment of Armenian culinary art where traditions meet rich flavors. This recipe originates from the ancient nomadic cultures of the Caucasus, where meat was cooked over an open fire infused with the aromas of spices and fresh herbs. Juicy pieces of lamb, finely minced and beaten, are combined with rich notes of cumin, basil, and spicy chili to create a harmony of flavors. The tail adds tenderness while proper frying and baking ensure a delicious crust. Lula kebab is served with a refreshing yogurt sauce, crunchy vegetables, and aromatic herbs, making it an ideal dish for warm friendly gatherings and family celebrations. Try it and feel the depth of Armenian gastronomic tradition!
1
Separate the cilantro leaves; finely chop the lamb, shallot, 0.5 chili pepper, and cilantro stems; slice the red onion into thin feathers and soak in cold water.
- Mutton: 360 g
- Fat tail: 100 g
- Red onion: 20 g
- Shallots: 60 g
- Coriander: 20 g
- Chili pepper: 1 piece
2
Finely chop and then mince the lamb with two knives until it becomes ground meat; mix the lamb, tail fat, cilantro, chili pepper, and shallots, chop again thoroughly with two knives, add cumin and basil, and mix well.
- Mutton: 360 g
- Fat tail: 100 g
- Coriander: 20 g
- Chili pepper: 1 piece
- Shallots: 60 g
- Cumin (zira): 2 g
- Dried basil: 2 g
3
Beat the meat into a lump by throwing it on the table surface 30 times, salt it, and mix thoroughly.
- Salt: to taste
4
Divide the minced meat into 6 parts; wet your hand in water, shape the kebabs around the skewers, and refrigerate for at least 20 minutes.
- Mutton: 360 g
5
Preheat the grill pan, brush it with olive oil, and grill the kebabs on all sides until black stripes appear for 3 minutes; bake the kebabs in a preheated oven at 150 degrees for 4 minutes.
- Olive oil: 30 ml
6
Cut the tomatoes and cucumbers into large triangles; remove the leaves of mint from the stem and chop them finely, mix the mint with yogurt, add salt, and stir.
- Tomatoes: 200 g
- Cucumbers: 130 g
- Mint: 5 g
- Yogurt: 125 g
- Salt: to taste
7
Lay out the vegetables, salt them, place onions and cilantro on top, add the meat, drizzle with the remaining juice from baking, and serve with sauce.
- Salt: to taste
- Red onion: 20 g
- Coriander: 20 g
- Mutton: 360 g