Lula Kebab with Lamb

Main Dishes | Armenian cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Lula Kebab with Lamb

Ingredients

Lamb - 12.7 oz
Fat Tail Fat - 3.5 oz
Spanish onions - 0.7 oz
Shallot - 2.1 oz
Tomatoes - 7.1 oz
Cilantro - 0.7 oz
Cucumbers - 4.6 oz
Mint - 0.2 oz
Mild Chili Spice - 1 piece
Fresh basil leaves - 0.1 oz
Black Cumin (Cumin) - 0.1 oz
Yogurt powder - 4.4 oz
Olive Oil - 1 fl oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Separate the cilantro leaves; finely chop the tail fat, shallot, 0.5 chili pepper, and cilantro stems; cut the lamb into small pieces; slice the red onion into thin feathers and soak in cold water.

Step 2

Finely chop and then mince the lamb with two knives until it becomes a paste; mix the lamb, tail fat, cilantro, chili pepper, and shallot, and chop again with two knives; add cumin and basil, and mix thoroughly.

Step 3

Knead the meat, forming it into a ball and throwing it onto the table surface 30 times; salt and mix thoroughly.

Step 4

Divide the mixture into 6 parts; wet your hands with water and shape the kebabs around skewers, then refrigerate for at least 20 minutes.

Step 5

Heat a grill pan, brush it with olive oil, and fry the kebabs on all sides until black stripes appear for 3 minutes; bake the kebabs in a preheated oven at 302°F for 4 minutes.

Step 6

Cut the tomatoes and cucumbers into large triangles; remove the mint leaves from the stem and finely chop them, mix the mint with yogurt, salt, and stir.

Step 7

Arrange the vegetables, sprinkle with salt, top with onion and cilantro, place the meat, drizzle with the remaining juices from baking, and serve with sauce.