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Lula kebab is a dish that is revered all over the world. In Belgium, there is even a bronze sculpture of a lula kebab on one of the squares. However, the origin of the recipe is still unknown. The wide popularity of lula kebab is explained by the fact that the dish is really very tasty, filling and at the same time simple. To prepare lamb lula kebab on the grill, it is better to choose the back of the animal. You will also need fat tail or pork fat.

Step 1

Prepare the mince. Place the onion, cilantro and garlic in a blender and blend until smooth. Heat the coriander and cumin in a dry frying pan for 2–3 minutes, transfer to a mortar and crush with a pestle. Mix the lamb, lard, onion mixture and crushed spices, season to taste with salt and red pepper, pour in the lemon juice and mix again. Place the mince in a bowl, sprinkle with vinegar, cover and refrigerate for at least 30 minutes.

Step 2

Make lula kebab. Heat the grill very well. Beat the prepared mince on a cutting board for greater homogeneity. Form lula kebabs. Take a small amount of mince (as much as fits in a handful), knead it with your other hand into a thick oblong flatbread, place a skewer along it, then carefully gather the edges. Press the resulting sausage tightly on all sides on the skewer. Make sure there are no cracks or bubbles. Place the kebabs on the hot grill. Cook for 5 minutes, then turn over and cook for another 4 minutes.