Lula kebab with satsebeli sauce and home-made pickled onions
4 servings
60 minutes
Lula kebab with satsivi sauce and pickled onions is a refined dish that combines the rich aroma of spices and the tenderness of lamb. This recipe has roots in the culinary traditions of the Caucasus, where skewered meat became a symbol of cozy gatherings and warm meetings. Pickled onions add a piquant touch and slight acidity to the dish, while the velvety satsivi sauce complements it with a rich tomato flavor with hints of spiciness. With careful mixing of the minced meat and proper baking, lula kebabs turn out surprisingly juicy and melt-in-your-mouth tender. Serving with greens and fresh lavash makes this dish a complete gastronomic delight, perfect for both a cozy family dinner and festive gatherings.
1
Soak wooden skewers in water to prevent them from burning in the oven or on the grill.
2
Cut 2 onions into thin rings. Place in a bowl, gently mash with hands to release juice, and pour with wine vinegar. Let the onions marinate.
- Onion: 3 heads
- Wine vinegar: 0.3 glass
3
Let's prepare the minced meat. Chop the onion (1 head), parsley, and green chili pepper coarsely for blending later. In a blender, grind the onion, parsley, and chili pepper. You can add a few drops of water to make a sauce. Crush the barberry and dried tomatoes in a mortar or with a spoon in a bowl. In a large bowl, mix the minced meat with the green sauce from the blender, spices (pepper, cumin, paprika, dried basil), and salt.
- Onion: 3 heads
- Parsley: 5 stem
- Green chili pepper: 1 piece
- Dried barberries: 1 teaspoon
- Sun-dried tomatoes: 1 tablespoon
- Ground lamb: 700 g
- Ground black pepper: to taste
- Ground cumin: pinch
- Ground paprika: 0.5 teaspoon
- Dried basil: 1 teaspoon
- Salt: to taste
4
Now the minced meat needs to be beaten well to become sticky and hold firmly on the skewers, for which we lift a handful of minced meat 30 centimeters above the table and throw it forcefully into the bowl, continuing to mix and beat for 5-7 minutes. We put it in the refrigerator for 30 minutes.
5
Preheat the oven to 200 degrees.
6
We form the kebabs: with wet hands, we shape 'sausages' on skewers. Do not put too much meat on one skewer; smaller portions are better. Place on a baking tray with a rack. Bake for 10 minutes, turn, and bake for another 7-10 minutes with the top grill.
7
Serve hot with satsabeli sauce, pickled onions, herbs, and fresh lavash.
- Satsebeli sauce: 50 g
- Onion: 3 heads
