Lula Kebab with Veal and Pine Nuts
Main Dishes | Georgian cuisine
⏳ Time
45 minutes + 2 hours
🥕 Ingredients
12
🍽️ Servings
6
Description
This recipe was shared with us by Chef John Smith from a popular American restaurant.
Ingredients
- Veal - 2 lbs
- Pork fat - 7.1 oz
- Onion - 4 heads
- Pistachios - 3.5 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Paprika - to taste
- Passata Tomato Sauce - 24.7 oz
- Cilantro - 1.1 oz
- Dill - 1.1 oz
- Basil - 1.1 oz
- Vegetable Oil - 7 fl oz
Step by Step guide
Step 1
Rub the meat with coarse salt, pepper, and paprika.
Step 2
Place the meat and fat in the freezer for 2 hours.
Step 3
Chop 1 onion.
Step 4
Cut the frozen meat and fat into pieces.
Step 5
Add the onion.
Step 6
Pass the meat, fat, and onion through a meat grinder twice. Beat the meat mixture by hand a little.
Step 7
Add pine nuts to the meat. Form small sausages and thread them onto skewers.
Step 8
Grill over the fire for about 7–10 minutes.
Step 9
Prepare the sauce. Finely chop 3 onions and the herbs.
Step 10
Add tomato paste and vegetable oil.
Step 11
Season with salt and pepper to taste.
Step 12
Serve the lula kebab with barbecue sauce, garnished with herbs.
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