Uzbek-style Lyulya-kebab
Description
The recipe won't take much time. You can prepare the kofta kebabs in advance as semi-finished portions and store them in the freezer, thawing them as needed 1-2 hours before frying. The dish turns out incredibly delicious, juicy, and nicely browned. Serve hot.
Instructions
- 1
Step 1
Prepare the listed ingredients. Use a beef and lamb mixture for the mince—it has a special flavor.
- 2
Step 2
Add salt and ground black pepper. Add other spices if desired.
- 3
Step 3
Grate the cleaned and rinsed half of an onion on a fine grater. Add ground red pepper: hot or paprika — as desired. Mix in chopped cilantro or parsley.
- 4
Step 4
Thoroughly mix the minced meat and chill it in the refrigerator for about 30 minutes. Then knead it again vigorously, throwing it from your hand into a bowl. This will remove air, eliminate voids, and form fatty threads. Chill the minced meat several more times. Then shape small, round patties from it and thread them onto a skewer. You can use either wooden skewers or metal ones.
- 5
Step 5
Grill the kofta kebabs on a barbecue or grill, or fry them in a pan with heated vegetable oil. Do not bake in the oven—the dish will turn out dry and lose its juiciness.
- 6
Step 6
Serve the dish hot with a side of fresh vegetables, or with a sour cream or thick yogurt-based sauce.