Lamb Lule Kebab with Onions

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

When making lule kebab on a regular grill at a picnic, it's better to add 200–300 grams of chicken for every kilogram of lamb in the minced meat. This way, it will hold together better on the skewers and will be easier to cook. For such occasions, this is a more reliable option than using pure lamb. If the dripping fat causes the charcoal to flare up, sprinkle it with coarse salt. Do not pour water on it, as is often done! Water will turn the coals black and extinguish them. Salt will prevent them from burning but will not cool them down.

Ingredients

Rack of Lamb - 2 lbs
Fat-tailed sheep fat - 17.6 oz
Onion - 7.1 oz
Paprika - 0.1 oz
Ground Black Pepper - 0.1 oz
Salt - 0.5 oz
Cilantro - 1.1 oz
Spanish onions - 7.1 oz
Pomegranate Seeds - to taste

Step by Step guide

Step 1

Chop the meat, fat tail, and onion into large pieces, then add salt, black pepper, and paprika, and pass everything through a meat grinder twice. If desired, you can chop everything with a knife, but it will take a lot of effort and time.

Step 2

Knead the ground meat like dough. Start by kneading it with your hands for about 5 minutes, and then hit it against the table three or four times with full force. This is necessary to ensure that all the ingredients bind together, so the mixture doesn't fall off the skewer later. A sign that the ground meat is ready is its uniformity. The fat and meat should not separate from each other, but rather blend into one cohesive mass. The texture of the mixture will be slightly rubbery.

Step 3

Finely chop the cilantro and mix it into the meat.

Step 4

For kebabs, you need flat skewers that are 3–4 cm wide. It's essential to dampen your hands with warm water. Then, take about 200 grams of minced meat, shape it into a small sausage, and carefully thread it onto the skewer.

Step 5

All movements should be made with four fingers: the thumb on one side and the middle, ring, and little fingers on the other. Carefully stretch the filling along the skewer: you can elongate it as much as you like, but within reasonable limits. At the top and bottom, you need to create seals, that is, to close off the meat by narrowing the width of the sausage to match the width of the skewer. This is necessary to prevent the meat from falling off the skewer.

Step 6

Making the filling is half the work. The other half is properly preparing the grill and cooking on it correctly. The grill should be prepped in advance, and the coals should be well-heated. This dish is not suitable for picnics with flimsy disposable grills, as they cannot achieve even heating; it's better to use a large stone grill outdoors. The coals in the grill should be small and predominantly gray, meaning they should not be glowing red hot. Place the skewer on the grill and wait for 2 minutes until a crust forms on one side, then turn it over. After another 2 minutes, turn it again. Repeat this process for a maximum of 10 minutes. Serve the lula kebab garnished with rings of red onion and pomegranate seeds.