Lula kebab from chopped beef
6 servings
40 minutes
Lula kebab made from minced beef is a dish rooted in the rich traditions of Azerbaijani cuisine. Its history is linked to nomadic peoples who valued meat cooked over an open fire. Lula kebab is famous for its juiciness due to the use of tail fat that adds tenderness and a unique aroma. Spices like cumin, coriander, and pepper create a rich, spicy flavor that pairs wonderfully with fresh vegetables and herbs. The minced meat is thoroughly mixed and then chilled to make it dense and uniform. Grilling gives it an appetizing crust while keeping the inside juicy. Lula kebab can be served with vegetable salads, flatbreads, and aromatic sauces, creating a perfect harmony of flavors. This dish is not just meat on a skewer but a true symbol of hospitality and Azerbaijani culinary art.
1
Clean the meat from membranes, cut it into small pieces, and chop it with an axe to get a sticky minced meat. If there is no axe, you can use a meat grinder with a fine mesh.
- Beef chuck (shoulder): 1 kg
2
Chop the onion and fat into small cubes.
- Onion: 300 g
- Fat-tail (lamb) fat: 350 g
3
Grind cumin, coriander, pepper, and salt in a mortar.
- Cumin (zira): 30 g
- Coriander seeds: 50 g
- Black peppercorns: 10 g
- Salt: 20 g
4
Mix the spices with the onion, add fat, and mix again.
- Onion: 300 g
- Fat-tail (lamb) fat: 350 g
5
Add this mass to the meat and knead thoroughly.
- Beef chuck (shoulder): 1 kg
6
Place the minced meat in a container in an even layer, pressing out the air, close the lid, and refrigerate for 3 hours.
7
Form sausages weighing 100-150 g from the minced meat and stick them on skewers. If the minced meat sticks to your hands, wet your hands with water.
8
Grill on the barbecue, turning frequently, until a nice crust forms.
9
It can be served with any vegetable salad and fresh herbs.
