Pork and Lamb Lula-kebab with Herbs
Lula-kebab is a popular dish of Azerbaijani cuisine and common in the Caucasus region, Central Asia and the Balkans. It’s a ground meat formed into sausages and skewered. These can be cooked on a grill or in an oven. The most important thing in cooking Lula-kebab is when kneading the ground meat onto the skewer. The more you knead the meat, the better it will hold onto the skewers and not fall apart. I changed the recipe a little by adding pork, bacon and some spices. Lamb can be substituted for beef. Serve with Spicy salsa or another sauce in pita bread along with fresh vegetables and herbs.
Pork and Lamb Lula-kebab with Herbs Recipe
By Published: June 27, 2013
- Yield: 2-3 Servings
- Prep: 30 mins
- Cook: 30 mins
- Ready In: 1 hr 20 mins
Lula-kebab is a popular dish of Azerbaijani cuisine and common in the Caucasus region, Central Asia and the Balkans. It's a …
Ingredients
- 125 g pork
- 300 g lamb
- 60 g bacon
- 1 large onion
- 3 cloves of garlic
- a pinch of turmeric
- a pinch of paprika
- 1 tsp tarragon leaves
- 1 tsp rosemary leaves
- 1 tsp mint leaves
- juice of half lemon
- salt, pepper
Instructions
- Slice the meat and bacon and cut the onion into 4 pieces. Grind together with the garlic. Mix the ground meat mixture with finely chopped taragon, rosemary and mint leaves, add the turmeric, paprika, lemon juice, salt and pepper, and mix thoroughly.
- With wet hands, take the meat in small portions, and form sausages on the skewers. If you are cooking in the oven, lay a baking sheet with foil and put the skewers on top, leaving space between them. Place the skewers on a grate so the fat will drip into the pan.
- Bake in an oven at 440F and cook until the kebabs appear golden brown, about 15-20 minutes, then turn and cook another 5-8 minutes. Take kebabs from oven and let cool for 5-7 min.
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