Lamb Lyulya-kebab
Description
A very detailed recipe for lamb lyulya kebab. It differs slightly from others because the minced meat does not contain onion, but this certainly doesn't make it any less delicious, and it's much easier to shape the sausages. Instead, we'll prepare plenty of onion to serve alongside the cooked lamb lyulya kebab. The meat is placed in the center of the plate, surrounded by onion and fresh herbs. The combination is exquisite—so delicious you'll want to enjoy a glass of dry wine.
Instructions
- 1
Step 1
So. Take a lamb leg. Cut off the meat from it.
- 2
Step 2
Wash the meat and remove tendons and excess fat.
- 3
Step 3
Finely chop the meat with a cleaver until it reaches a minced meat consistency. You can also mince it with a meat grinder, but we're doing it the Eastern way.
- 4
Step 4
We also finely chop the tail fat (you can use pork fat instead).
- 5
Step 5
Add the bacon, spices (cumin and coriander), herbs (preferably cilantro), salt, and pepper to the minced meat.
- 6
Step 6
Thoroughly knead the meat mixture. Without excess liquid, it will be ready for shaping into kofta kebabs in just 10-15 minutes.
- 7
Step 7
Shape not too thick sausages onto skewers (if cooking on a grill) or onto oven skewers.
- 8
Step 8
Prepare the kofta either in the oven at 200 degrees or on a barbecue grill until golden brown. The kofta turns out juicy and aromatic. For garnish, slice onions into rings, sprinkle with vinegar, and mix with fresh herbs. Ready!