VegetarianIsraeli Breakfast
23 min · 644 kcal · Middle Eastern
Lula Kebab
Fatty lamb mince kneaded with grated onion until sticky, moulded onto flat skewers and grilled over charcoal until the crust chars and the inside stays juicy. Served straight off the skewer onto warm lavash with sumac onion and a grilled tomato.
Instructions
- Put 50 g grated onion in a sieve and press hard with the back of a spoon to drive out the juice, wet onion is the main reason kebabs slide off the skewer. Keep the pulp, discard the liquid.
- In a wide bowl combine 180 g coarsely minced lamb with 20 g finely chopped lamb tail fat, the drained onion pulp, 1 tbsp chopped parsley, 0.5 tsp salt, 0.25 tsp black pepper and 0.25 tsp ground cumin.
- Knead and slap the mixture against the side of the bowl for 8 minutes, until the meat turns pale, tacky and pulls away in one mass, this protein bind is what holds it to the skewer. Cover and chill 30 minutes.
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569kcal
35gprotein
15gcarbs
39gfat
4gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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