Armenian-style Lyulya-kebab
Description
The recipe won't take much time. It's best to prepare the minced meat for lyulya-kebab yourself or buy it from reliable, trusted sellers. Even better if it's hand-chopped. The meat shouldn't be too fatty, but completely lean won't work either. If using pork, choose lean meat with a small amount of fat. If using beef or lamb, add a bit of pork fat—traditionally tail fat, though not everyone likes it. Only flat skewers should be used, and they must be cold; otherwise, the meat mixture will start melting immediately and won't stick. Don't make them too thick—the ideal thickness is about 3.5 cm. This way, they won't become dry and won't fall off the skewer under their own weight. Serve hot.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making Armenian-style lyulya-kebab.
- 2
Step 2
Peel and rinse the onion. Place both types of minced meat into a bowl and grate the onion on a coarse grater.
- 3
Step 3
Add salt and black pepper.
- 4
Step 4
Pour vodka into the bowl with the minced meat and onions.
- 5
Step 5
Mix the minced meat. Knead and beat it for 15 minutes. During this time, the mince will compact and reach the desired consistency.
- 6
Step 6
Prepare coals in a barbecue grill for cooking. Divide them into two parts: one with intense heat and the other with milder heat. Shape the kofta kebabs on cold skewers, pressing them firmly onto the surface.
- 7
Step 7
First, place the prepared kofta kebabs over high heat, positioning the skewers on their flat side. Once the kofta is seared on both sides, move them to a milder heat.
- 8
Step 8
Grill the kofta kebabs on the barbecue until fully cooked. Remove immediately from the grill and serve with plenty of fresh herbs, lavash bread, and tomato sauce.
- 9
Step 9
Done.