Beef Lyulya
6 servings
45 minutes
The recipe was shared with us by Gaik Egiazaryan, chef of the Erti restaurant.
1
Clean the beef well, removing the sinews, membrane, and excess fat. It's best to take the shoulder part.
- Beef: 1 kg
2
Let the meat rest, then briefly send it to the freezer. This is to make the meat more manageable during shaping and prevent it from falling apart on the skewer.
3
Cut the onion, meat, and fat into cubes.
- Beef: 1 kg
- Beef tallow: 300 g
- Onion: 200 g
4
Pass the ingredients through the meat grinder using the large grate.
- Beef: 1 kg
- Beef tallow: 300 g
- Onion: 200 g
5
Mix everything well and beat it to release the meat juices for better sticking on the skewer.
- Beef: 1 kg
- Beef tallow: 300 g
- Onion: 200 g
6
Put the meat in the fridge and let it rest for 2 hours.
7
Prepare the grill and heat the coals.
8
Moisten your hands with warm water, take about 200 grams of minced meat, shape it into a small sausage, and skewer it.
- Beef: 1 kg
- Beef tallow: 300 g
9
Carefully stretch the minced meat along the skewer, narrowing the width at both ends to prevent the meat from falling into the coals.
10
Turn the skewer every 20 seconds until cooked.
11
Serve the lula with pickled onions, lavash, adjika, and your favorite vegetables.
- Onion: 200 g
- Salt: 8 g
- Ground black pepper: 4 g
- Dry adjika (spice blend): 4 g
