Veal lula kebab with pine nuts

Rub the meat with coarse salt, pepper, and paprika.

Send the meat and fat to the freezer for 2 hours.

Chop 1 onion.

Chop the frozen meat and fat into pieces.

Add onion.

Pass the meat, fat, and onion through the meat grinder twice. Beat the meat a little by hand.

Add pine nuts to the meat. Form small sausages and skewer them.

Fry over the fire for about 7–10 minutes.

Prepare the sauce. Finely chop 3 heads of onion and herbs.

Add tomato paste and vegetable oil.

Add salt and pepper to taste.

Serve the lula with barbecue sauce, sprinkled with greens.