Lamb Lula Kebab with Yogurt Sauce

Such a dish simply needs thick Caucasian lavash or Uzbek flatbreads, as well as fresh vegetables and herbs.

Ingredients

• 1 medium red onion
• 2 cloves of garlic
• 0.5 tsp dry basil
• 0.2 tsp chili flakes
• 1 tsp cumin seeds
• 0.3 tsp coriander seed
• 800 g minced lamb with fat tail (see master class)
• salt, freshly ground black pepper
• 1 bunch of mint (leaves only)
• 3-4 stalks of green onions
• 500 g yogurt
• a pinch of dry basil

Directions

1. For the sauce, chop the herbs and mix with the yogurt, salt, pepper and basil.
2. Chop the onion and garlic very finely, sprinkle with dry basil and chili flakes.
3. Fry the cumin and coriander in a dry skillet, 1.5 minutes. Grind into powder, mix with onion, garlic and basil. Stir in the spicy mixture with your hands. Season with pepper and salt, if necessary. Place in the refrigerator for 30-60 minutes.
4. If you are cooking outdoors, light the coals - they should burn out and be covered with white ash. At home, soak wooden skewers in hot water and preheat the oven with the grill on to 230–240 ° C.
5. Dip your hands in hot water, stick the skewers or skewers with minced meat - to get a cradle with a diameter of about 3 cm.Place on a greased wire rack or a baking sheet covered with parchment. Fry, turning once every 1 minute, until tender, 12-15 minutes. Serve with the sauce.