Lamb lula kebab in pan

2 servings
55 min

How to make a lamb kebab in a pan? Let's start, of course, with the preparation of minced lamb. Let's separate the required amount of washed and already dried meat and lard, or better Kurdish fat. We cut everything extra and cut the lamb into pieces, which will be easily crushed in your device.

I have a lovely, effortless thing - a blender. I sent meat there, and then bits of fat. But you can also use a simple meat grinder and on which grill with large holes or smaller it is up to you to decide.

So that the minced meat does not disintegrate during frying, it is advisable to beat it tightly - throw it on the table, enough a couple of times.

You can also rinse the peeled onions, but! Firstly, minced meat for lula kebab should be textured. And, secondly, if you also rinse the onions, then the minced meat will acquire a more watery structure. Therefore, we shave it finely.

We will do the same with greens - we will crush almost into dust.

Let's send the onions and greens to the minced meat and mix well, season with salt and something spicy minced meat on the kebab lula. Different spices are suitable for this purpose. I use zira, coriander and ground black pepper. We can experiment to your liking. We mix as long as possible, i. e. 5-7 minutes.

Having covered the dish with minced meat with cling film, we will hold it for 30 minutes in the refrigerator, and then we will mold small sausages.

We put these sausages on wooden skewers or skewers, and fry in well-hot oil in a pan, not forgetting to gently turn over. Minutes 15-20 will be enough.