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To make grilled lula kebab flavorful and tasty, it is important to choose the right lamb. Pay attention to the color of the fat and meat. The meat should be light red, and the fat should be white. For a step-by-step recipe for grilled minced meat kebab, as for any minced meat, the neck or shoulder blade are suitable. The cooking process is often overshadowed by the fact that the minced meat falls from the skewer into the fire. Therefore, to make a classic lula kebab without effort, you must first string the minced meat on skewers, and then place them on the grill.

Step 1

Add onion and spices. Add fat tail fat, onion and spices (salt, pepper, coriander and cumin) to the minced meat. Then mix the mince thoroughly, you can beat it several times. Onion and fat will glue the consistency of the mince even better. You need to mix until whitish fatty threads appear in the mince, and the mince itself changes color from scarlet to lighter. Then put the mince in the refrigerator to cool for at least 2 hours.

Step 2

Form the lula kebab. Take 120-150 g of kebab mince. Start forming the cutlet by quickly beating it between your palms. Thread the resulting cutlet onto a skewer and smooth the mince along the blade. You can mold oblong cutlets and lay them out on the grill. By the time you start cooking the shashlik, the fire should burn out and the coals should be red and very hot. Place the skewers on the hot grill. As soon as the meat starts to brown on one side, turn it over to the other side, then fry the kebab from the sides.