Lamb kebab on the grill

Lula kebab is prepared quite simply, provided that you know a few features that you need to pay attention to, and that's it. In this recipe, I will show you how to cook lamb kebab on the grill, and I will reveal all the secrets of cooking this delicious oriental dish that I know. And if you repeat everything exactly according to the recipe, then your lula will never fall off the skewers onto the coals. Enjoy your meal!

Ingredients

• Lamb - 2 kg
• Fat tail fat - 300 g
• Onion - 2 pcs.
• Fresh cilantro - 1 bunch
• Zira - 2 teaspoons
• Coriander - 2 tbsp. spoons
• Black peppercorns - 1 tbsp. a spoon
• Salt - to taste

Directions

1. Cut the meat into small pieces. We rid it of all films and veins so that the cradles are as tender as possible. Ideally, the meat should be chopped with special giimakesh hatchets, but it is allowed to use an ordinary meat grinder. We turn the meat into minced meat.
2. Next, take the fat tail fat and cut it into small cubes. I note that before cutting the fat tail, I first froze a little, so that it would be more convenient and easier to work with it. We shift the fat tail to the minced lamb.
3. The onion must be finely chopped with a knife. I do not recommend using a meat grinder for chopping onions, otherwise it will release a lot of juice, the minced meat will become more moist and in the end it will simply fall off the skewers during frying. We place the onion to the minced meat and fat tail fat.
4. Let's move on to the spice mix. I have a classic with precisely calibrated ingredients. Place in a mortar 2 tbsp. salt, 1 tbsp. black peppercorns, 2 tsp zira, 2 tbsp. coriander. Grind spices.
5. The last thing that remains for us to do is finely chop the cilantro. Place the cilantro in the bowl with the minced meat. We also send chopped spices there.
6. We mix the stuffing. Pay attention to this important point. You need to knead the minced meat for at least 15 minutes so that it turns into a pasty consistency with pronounced protein filaments. Only after that we close the container with minced meat with foil or cling film and place it in the refrigerator for 2 hours.
7. After 2 hours, we make a fire in the brazier and put the lula on skewers. To prepare the lula, you need to use wide skewers. Then the stuffing will sit well on them and will not fall off. When planting minced meat, it is necessary to do this with hands dipped in water. You need to form a cutlet weighing 120 - 150 grams, pierce it with a skewer, and then evenly distribute the minced meat and form a lula.
8. Depending on the heat of the coals, it will take from 10 to 15 minutes to prepare the lula. First, let them grab on one side so that a crust forms, then turn over and repeat the same procedure on the other side. After that, you can start twisting them more often so that the meat is evenly baked inside.
9. Serve lyulya with pita bread, vegetables and serve to the table. Enjoy your meal!