Lula kebab

Grind lard, garlic, onions and greens, after which we knead everything well with minced meat, add the necessary spices. It is necessary to knead the minced meat for a kebab for a very long time so that the protein stands out from the meat, and it becomes more viscous and sticky, otherwise the kebab will simply fall apart on a skewer.

After the minced meat is kneaded, we tamp it well, pour it with vegetable oil and cover tightly with a lid. We put the stuffing in the fridge overnight.

In the morning we start cooking kebab. To do this, we sculpt small cutlets from minced meat and string them on a skewer.

Grilling kebabs on the grill. This dish is prepared for 10-15 minutes, you need to periodically turn the skewer over, 4-6 times for more even frying.