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Lula kebab in a frying pan at home from minced meat

Skillet Lyulya Kebab from Ground Meat

Incredibly tasty, distinctive, and appetizing — for the whole family! Made on the stovetop from ground meat, this lyulya kebab comes out remarkably juicy thanks to a special way of searing it. In flavor it's not far behind the traditional version grilled over coals. Try it and see for yourself!

katushafin

Recipe author

Lula kebab in a frying pan at home from minced meat

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Composition / ingredients

Servings:

Ground meat

500

Onion

Fresh herbs

Butter

Ground black pepper

0.25

Ground red pepper

0.25

Khmeli-suneli

0.5

Dry seasonings

Salt

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 9 g

Fats 74 % 32 g

Carbohydrates 5 % 2 g

334 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make lyulya kebab from ground meat in a skillet? Gather your ingredients. Kebab meat is traditionally made from lamb and tail fat, but variations are fine. I'm using ground beef, with butter in place of the fat. Use any fresh herbs — I have dill and parsley, and cilantro or mint work wonderfully too. Choose your spices and pepper to taste. Don't skip the khmeli-suneli (a Georgian herb-and-spice blend) — it adds a wonderful aroma.
Step 2:

Soak the wooden skewers you'll shape the kebabs on in water for half an hour first, so they don't burn during cooking.
Step 3:

Wash the herbs well under running water, then dry them. Chop finely.
Step 4:

Peel the onion and mince it finely by hand. It's best not to run the onion through a grinder for kebabs — you want to feel it in the dish, so a fine hand-chop is better.
Step 5:

Put the ground meat in a bowl. Add all the spices and salt, the chopped onion, and the fresh herbs. Add a piece of softened butter too.
Step 6:

Mix the meat thoroughly with your hands. Then knead it hard by lifting it and slapping it back down onto the counter or into the bowl. This makes the mixture tacky and cohesive, so the kebabs won't fall apart even without eggs or bread crumb.
Step 7:

With wet hands, take a piece of the meat and roll it into a ball. Flatten it into a disk or oval and mold it around a wet wooden skewer. Shape each kebab carefully and firmly so it holds together while cooking. Form all the kebabs this way, keeping the pieces about the same weight so they cook evenly.
Step 8:

Heat a skillet (a grill pan is ideal) and brush it with a little vegetable oil. Lay the kebabs on it as shown in the photo.
Step 9:

Sear the kebabs over high heat, about a minute per side, rotating them evenly all the way around. Each one should develop a crust that seals in the juices and keeps the meat moist.
Step 10:

Then lower the heat and finish cooking the kebabs through over low heat, still turning them now and then. This takes about 10 minutes. Serve the kebabs hot with your choice of sauces. Enjoy!

The lyulya kebab came out juicy and well-spiced. At first the pieces stuck a little to the pan and threatened to fall apart, but once the meat firmed up they turned easily. Lyulya kebab is traditionally served on its own — it doesn't need a side dish, though a fresh vegetable salad (or just fresh vegetables) is a nice touch. It's also served with various sauces and flatbread. You can scatter chopped raw onion over it when serving.
To keep your eyes from stinging when you cut onions, rinse the onion and the knife in cold water first. Your cutting board won't hold on to the onion smell if you rub it with a piece of lemon before chopping.
Fry with an oil that has a high smoke point. Every oil is good only up to a certain temperature — its smoke point — beyond which it starts to burn and form harmful compounds. Unrefined oils, with few exceptions, have a low smoke point; they carry a lot of unfiltered organic particles that burn quickly. Refined oils tolerate heat better and have a higher smoke point. If you're baking, pan-frying, or grilling, use a high-smoke-point oil. The most common ones are refined sunflower, olive, and grapeseed oil.