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Minced meat for lula kebab is traditionally made from lamb and fat tail fat, but variations are allowed. Minced meat can be made from beef, and butter can be used instead of fat. For cooking according to the recipe for ground beef at home, the shoulder blade or brisket are suitable - these parts are quite soft and contain a lot of protein. Meat protein, like egg white, quickly hardens in a frying pan. The step-by-step recipe will not cause any difficulties if you follow the instructions.

Step 1

Prepare the minced meat for the kebab. Place the beef in a bowl and add khmeli-suneli, salt and pepper. Add the onion and fresh herbs, add a piece of softened butter. Mix the minced meat thoroughly with your hands. Then beat it vigorously, lifting it with your hands and throwing it on the table or into a bowl. Then put the minced meat in the refrigerator. It is better if it stays there for 7-8 hours, but 2-3 hours will do.

Step 2

Form the lula kebab. Take a piece of meat with wet hands and roll it into a ball. Then flatten it into an oval and stick it around a wet wooden skewer. It is necessary to form the kebab carefully and accurately. The denser the consistency, the fewer cavities there will be inside. And accordingly, it will not fall apart when fried.

Step 3

Fry the meat. Heat the frying pan well and grease it with a small amount of vegetable oil. Put the kebabs on it. Fry the kebabs on high heat, for a minute on each side, trying to turn them evenly in a circle. Each cutlet should form a crust that will seal the meat juice inside, making it more juicy. Then reduce the heat and bring the kebabs to readiness on low heat, also turning them from time to time. This will take about 10 minutes.