This alternative to kebab is hugely popular. In the case of shish kebab, there may be a problem with meat, if it was tough, then no marinade or skillful hands of the cook will save it. Lula are made from minced meat and they are always tender, and there is no need to buy the most expensive meat for this dish.
With the right approach, making good kebabs is easier than excellent kebabs.
Ingredients for cooking:
- meat 1 kg (you can use any meat: chicken, pork, lamb, beef);
- lard or fat tail fat 200-300 g;
- onion 2 medium onions;
- cilantro greens 1 bunch (can be replaced with dill or parsley);
- salt, pepper, seasonings to taste.
Preparation of ingredients and minced meat
Peel the onion and chop it into small crumbs, it must be cut, and not twisted in a meat grinder.
Wash greens and chop finely.
If you are using chicken meat, then take better breast, with it less hassle with separation from the bone. Chicken fat does not go to lula, it is less strong and has to be cut off, this is another plus in favor of the breast.
If you see large veins in the meat, then it is better to cut them off, do not hope that the meat grinder will turn a huge vein into a wonderful and soft minced meat.
Meat and fat (bacon or fat tail) must be washed under running water, cut into small pieces and rolled through a meat grinder twice.
Mix all the ingredients and beat the resulting mass within 10 minutes. The minced meat is knocked out in the following way, a piece of minced meat is taken into the hand and forcefully thrown into the bowl to the rest of the minced meat. It is more convenient to do this in a large bowl.
The beaten off mass must be removed in the refrigerator for several hours.
Preparation
Lula must be fried on a strongly heated barbecue, there should be a lot of coals and they need to be inflated carefully.
The fact is that the fat frozen in the refrigerator will add stickiness and hardness to the mass to shape it on the skewer. But if the fire on the grill is weak, it will melt the fat, and will not have time to fry the minced meat and the lula will fall apart.
To keep the cradle better, it is better to give them a slightly flat shape, such cradle sticks on skewers better than round ones.
When frying, it is advisable to first fry the kebab on both sides for 1 minute and then turn it over a few more times. You can check the kebab for readiness with a knife, cutting it in the thickest place, you need to see if there is blood inside.
Lula kebab is traditionally served with pita bread, pickled onions and sauces like satsebeli or adjika. This is a great dish for a family picnic or a friendly party,
