Lula Kebab: Minced Lamb Skewers That Hold Together
Juicy lula kebab made with minced lamb and tail fat, plus every trick you need to stop the mince sliding off the skewer.
Lula kebab is made from minced meat. It is softer than regular shashlik and cooks faster, but many people run into the same problem: the mince slips off the skewer. Here is everything you need to prevent that.
What keeps the mince on the skewer
- Fat. The mixture should be at least 15–20% tail fat.
- Kneading. Well-worked mince turns sticky and binds together.
- Cold. Chilled mince holds its shape far better.
Do you need egg or bread?
No. Egg and bread turn the mixture into something closer to a meatball. Real lula is just meat, fat, onion and spices.
Nutrition
Per serving (≈ 220 g). Approximate values.
How to make it
5 steps · start a timer right inside a step
Mince the meat and fat
Put the lamb and tail fat through a mincer with a coarse plate, or chop them finely by hand. Finely chop the onions and squeeze out the excess juice; a wet mince will not stay on the skewer.
Work the mince
Add the onion, chopped coriander, spices and salt. Knead the mince by hand for 8–10 minutes, slapping it against the bowl, until it turns sticky. Chill for 30 minutes.
Shape onto skewers
Wet your hands with cold water, take about 150 g of mince and press it around a wide flat skewer. Use your fingers to spread it into an even sausage 2.5–3 cm thick and pinch the ends firmly.
Grill
Cook over hot coals with no open flame. Turn the skewers often during the first two minutes so the mince sets and stays put, then every two minutes for a total of 10–12 minutes.
Serve
Slide the kebabs off the skewers onto lavash, add onion rings tossed with sumac and some tomato, and serve hot.
Cook’s tips
- 1Use wide, flat skewers; on round ones the mince tends to spin.
- 2To cook in the oven, grill the kebabs on a rack at 220 °C for about 15 minutes.
- 3Add a pinch of dried mint to the mince for a summery twist.
- 4Chill the meat mixture in the refrigerator for at least 30 minutes before shaping, as the cold fat will firm up and make the mixture much easier to mold onto the skewers without falling off.
Serving & storage: Serve these skewers immediately wrapped in warm lavash bread with a side of sliced red onions tossed in sumac and charred tomatoes. Store leftovers in an airtight container in the refrigerator for up to three days and reheat them in a hot skillet or oven until warmed through.
What to serve with lula kebab
Wrap the kebabs in lavash or serve them with rice. Grilled tomatoes and peppers and a yoghurt-based sauce are perfect partners.
The takeaway
The secret of lula kebab is fatty mince, long kneading and keeping everything cold. Follow those three rules and your kebabs will stay on the skewer and turn out juicy.
