Lula kebab from minced meat
WHAT YOU WILL NEED
From ingredients
4 products
SIMPLE PROCESS
Step by step recipe
The secret to perfect lula kebab is proper mixing. Use a blend of beef and pork for the best juiciness. Chop the onion finely by hand, not in a mincer, to release juice without making the meat wet. Cumin and dried basil give an authentic Middle Eastern touch. Knead and beat the mince thoroughly until elastic — this prevents the kebabs from falling apart. Skewer and grill until golden and crisp.
Prep the meat and onion
Grind the beef and pork (or use ready-made mince). Finely chop the onion by hand — avoid using a mincer.
Mix with spices
In a large bowl, combine the mince, onion, dried basil, cumin, salt, and black pepper. Knead thoroughly with your hands until uniform.
Beat the mince
Lift the mince and slap it back into the bowl repeatedly for 5–7 minutes until smooth and elastic. This creates a dense, juicy texture.
Shape the kebabs
Divide into portions (about 150 g each). With wet hands, form elongated sausages around skewers or simply into batons, pressing firmly.
Grill until golden
Preheat a grill to medium heat. Cook the kebabs for 10–15 minutes, turning occasionally, until browned and cooked through (internal temperature 75°C / 165°F).
Serve hot
Remove from skewers if used, and serve with fresh herbs, flatbread, and a vegetable salad. Enjoy!
CHEF'S TIP
Meat ratio
The ideal mix is 50% beef and 50% pork. Pork adds juiciness, beef gives depth. For a lighter version, use ground chicken with a tablespoon of oil.
Chop onion finely by hand
Dice the onion very finely with a knife, not a mincer. This releases moisture without making the mix watery, helping kebabs hold their shape.
Beat the mince
After mixing, throw the meat against the bowl or counter for 5–7 minutes. This aerates and binds it, ensuring a firm texture.
Cook over medium heat
If using a skillet, fry over medium heat until browned on both sides, then cover and finish over low heat for 5–7 minutes.
SUBSTITUTIONS
Add your taste
- Replace meat with lamb For an authentic touch, use only lamb or a lamb-beef blend — it gives a stronger Middle Eastern flavour.
- Use fresh herbs Instead of dried basil and cumin, add fresh parsley, cilantro, and green onions for a brighter, fresher taste.
- Bake in the oven If you don't have a grill, place the kebabs on a foil-lined baking sheet and bake at 200°C (390°F) for 20–25 minutes, turning once.
- Add garlic For extra zing, mix in 1–2 minced garlic cloves with the onion — it deepens the flavour.
HOW TO STORE
How to Store Lula Kebab
Cool the cooked kebabs, transfer to an airtight container, and refrigerate for up to 2 days. Reheat in a skillet or oven at 160°C (320°F) for 5–7 minutes. Freeze raw kebabs for up to 2 months — freeze on a tray, then bag. Thaw in the fridge and cook as usual.
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