Lamb lula kebab on the grill

Name: Lamb lula kebab on the grill
Total time: 1 h 40 min
Yield: 3
Cuisine: Eastern
Ingredients: Lamb - 500 g; Fat tail fat - 100 g; Onions - 150 g; Garlic - 20 g; Red wine vinegar - 5 g; Lemon - 60 g; Cilantro - 15 g

Cookinero 29 Oct 2025

1010

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.

How to cook Lamb lula kebab on the grill

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.

Lamb lula kebab on the grill - FAQ About Ingredients, Baking Time and Storage

Can I use a different type of meat instead of lamb?

Yes, you can substitute lamb with ground beef or even ground turkey for a lighter option. Keep in mind that lamb has a distinct flavor, so the taste will be different, but the cooking method will remain the same. Just ensure the meat has a similar fat content (around 20%) to keep the kebabs moist and hold together on the skewer.

Can I make these kebabs without a grill?

Absolutely! While grilling gives the best flavor, you can cook them in a grill pan or skillet over medium-high heat. You can also broil them in the oven on a baking sheet for about 10-12 minutes, flipping halfway through, until cooked through. The key is to get a good sear on the outside.

How long can I store the uncooked kebabs?

The uncooked kebabs can be stored in the refrigerator for up to 24 hours. Make sure they are well-covered with plastic wrap or in an airtight container. For longer storage, freeze them raw on a parchment-lined baking sheet until solid, then transfer to a freezer bag. They'll keep for up to 3 months. Thaw in the fridge before cooking.

Can I make these gluten-free?

Yes, the recipe is naturally gluten-free as written. Just double-check that your spices (cumin, coriander) are from a certified gluten-free facility if you have a severe allergy, as cross-contamination can sometimes occur.

What can I serve with lamb lula kebab?

They're great with a simple side like rice pilaf, a fresh cucumber and tomato salad, or a yogurt-based sauce like tzatziki. For a more complete meal, add some flatbread (like pita or naan) and grilled vegetables like onions and bell peppers.

Can I make the kebabs ahead of time?

Yes, you can prepare the meat mixture and shape the kebabs a few hours in advance. Store them covered in the fridge until ready to cook. If you're planning to cook them immediately after shaping, there's no need to refrigerate. For best results, cook them within an hour or two of shaping to maintain the best texture.

My kebabs are falling apart. What can I do?

If your kebabs are falling apart, it's likely the mixture is too wet or wasn't mixed enough. Try adding a binder like an egg or a tablespoon of breadcrumbs or ground flaxseed to the mixture. Also, make sure you're kneading the meat mixture thoroughly to develop the proteins that hold it together. Chilling the mixture for at least 30 minutes (as the recipe suggests) is also crucial.

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