Lulya kebab with herbs
Description
The dish is prepared without unnecessary complications. Not everyone enjoys the taste of coriander in cooked meat dishes, so you can replace it with parsley. Generally, coriander is added to lyulya kebab to neutralize the lamb's aroma. Remember that lamb dishes should only be served hot, as they develop a specific taste when cold. The dish is now ready to be served.
Instructions
- 1
Step 1
Prepare the listed ingredients. You can grind the beef and lamb at home using a meat grinder, or buy ready-made minced meat.
- 2
Step 2
Grate half of an onion on a fine grater directly into the meat mixture. Add salt and ground black pepper. You can add other seasonings and spices to taste, but the classic ones are a must!
- 3
Step 3
Wash the cilantro or parsley, finely chop and add to the container. Thoroughly mix the meat mixture and place it in the refrigerator for about 30 minutes. Then take it out and knead for another 5–7 minutes, periodically throwing it from your hand onto a plate to expel air. Do not add egg to the meat mixture! Knead the meat until thin, white, fatty threads appear—these threads will help the mixture adhere to the skewer. Be sure to chill the mixture repeatedly, as such threads do not form in warm meat.
- 4
Step 4
Then, take part of the minced meat and shape it into a round patty, piercing it with a skewer—metal or wooden. Squeeze the meat in your hand to secure it firmly onto the skewer.
- 5
Step 5
Sear the kofta kebabs over an open flame, on a grill, or in a pan, browning them on all sides with high heat.
- 6
Step 6
If you are cooking in a pan, reduce the heat and cover the pan with a lid, steaming the dish for about 2-3 minutes.
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Step 7
Serve the lyulya kebab hot, garnished with fresh herbs.