Veal lula kebab
5 servings
180 minutes
Lula kebab made from veal is a dish born in sunny Georgia, where meat dishes are a hallmark of culinary tradition. It combines the tenderness of veal, the aroma of fresh cilantro, and spicy Eastern spices like cumin, coriander, and black pepper. The meat is thoroughly mixed with onions and spices to absorb the flavors before being shaped into long patties and fried in minimal fat. The result is juicy, tender meat with a slight smoky hint. It pairs especially well with pickled onions and fresh herbs, adding brightness and freshness to the dish. Lula kebab is an ideal dish for both a picnic in nature and a cozy dinner, conveying the atmosphere of Georgian hospitality and love for good food.
1
Pass 1 kg of fresh lamb meat through a meat grinder, mix with 2 onions and finely chopped cilantro.
- Lean veal: 1 kg
- Onion: 2 heads
- Fresh cilantro (coriander): 1 bunch
2
Pepper and salt to taste. Add a pinch of cumin and ground coriander.
- Ground black pepper: to taste
- Ground cumin (zira): pinch
- Ground coriander: pinch
3
Knead thoroughly and let the prepared minced meat sit for two hours to combine all ingredients.
4
After the minced meat rests, it should 'sit' on the skewer. If cooking lula kebabs for frying in a pan instead of over an open flame, use wooden skewers instead of metal ones. Make the patties long and not thick.
5
Fry the lula kebabs in a well-heated pan with minimal fat.
6
A wonderful addition to this dish will be pickled onions with herbs.
- Pickled onions: to taste
- Green: to taste