Lamb kebab on the grill with onions

So, we pass the lamb washed and peeled from the films through a meat grinder. Then we also skip the onion with lard. Mix the minced meat thoroughly with your hands until smooth. The washed coriander or basil greens are finely chopped. Add ground black pepper, salt, herbs to the minced meat and once again pass it through a meat grinder. Now one of the most important stages of cooking lamb kebab is beating minced meat. There are no eggs and bread in the culinary recipe of a real kebab lula. And if we do not beat off the minced meat with our hands, then it will fall apart when roasting. Therefore, we lift all the minced meat and throw it into a bowl for 5-8 minutes until it becomes viscous and send it to the refrigerator for an hour or two. Then we make elongated cutlets from the cooled minced meat and carefully string them on a flat skewer. It is advisable to wet your hands in cool water. Minced meat is evenly distributed on a skewer to the desired length, gently pressing.

Lamb kebab is fried on the grill over coals for about 10-15 minutes until golden brown. At the same time, the skewer should be rotated periodically for uniform color and roasting. We check the readiness by piercing it with a match or a toothpick. If the juice is clear, the lamb kebab is ready. The main thing is not to overdo it over the coals. The dish is served hot with vegetables and pita bread. Vegetables can be replaced with tkemali sauce or prepare tomato sauce.