If you love oriental cuisine, you will surely like lamb cutlets - lula kebab, which are cooked over charcoal. To make them dense, stick well on skewers, while remaining juicy and tender, you need to know some secrets of their preparation.
The choice of meat is of great importance in the preparation of kebab. For them, only mutton is used with the addition of fat tail fat. For 1 kg of meat, 200-300 g of fat tail fat will be required. All this you can find on the market, from sellers who sell mutton. Choose a hind leg or shoulder blade - these are the meatiest parts of the lamb. Pay attention to the color of the meat, it is better if it is not too dark - this is an adult sheep, the meat of which may have a specific taste and aroma that not everyone likes. It's good if you get lamb.
You cannot use a meat grinder to prepare minced meat - do not be lazy and chop it with knives, in this case the kebab will be really juicy and tasty. For chopping minced meat, experienced chefs use two knives with large wide blades or hatchets. Pieces of lamb, peeled from tendons and films, are first cut into small pieces, and then brought to the state of minced meat, but without turning it into mashed potatoes so that the pieces of meat can be felt in it. The fat tail fat should first be put in the freezer, so that later it can be easily cut into small cubes with a side of 2-3 mm. It is also advisable to finely chop the onion, which will take 300 g. Add salt, freshly ground black pepper, spices - a little cumin, ground coriander to the minced meat. Green coriander leaves - cilantro can also be chopped and added to the minced meat, which then needs to be kneaded well and beaten off, and then refrigerated for a couple of hours.
Prepare a skewer if you will grill the kebab over charcoal. In the case when the oven will be used for cooking, wooden skewers can be used as skewers, which must first be soaked in water so that they do not burn out. Shape the patties into sausages and string them onto a skewer or skewer. You can simply press the skewer into the minced meat and blind the edges of the resulting seam, the main thing is that there are no voids in the minced meat.
To make the kebab juicy, it is fried on well-heated coals or placed in an oven already heated to 220-250 degrees. At high temperatures, a golden brown crust instantly forms on the meat, which seals all the juice inside the kebab. It is necessary to fry it on coals for a short time, 5-7 minutes, constantly turning it over. In the oven at high temperature, you need to hold it for 5 minutes, then bring it to readiness, reducing the temperature to 150-160 ° C. This will take another 8-10 minutes. You do not need to overcook kebabs - they will become too dry. They should be served on the table without side dishes, simply sprinkled with thinly chopped onions and sprinkled with hot sauce.
