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Lamb kebab in a frying pan

Skillet Lamb Lyulya Kebab

Fragrant, spiced, melt-in-your-mouth — finger-licking good! Lamb lyulya kebab can be cooked in a skillet, but also in the oven, in a convection grill, in the microwave, or over a campfire. Use whatever spices and herbs you like.

wella

Recipe author

Composition / ingredients

Servings:

Lamb

250

Lamb fat (lamb tail fat is best)

Onion

Fresh herbs

Salt

Vegetable oil

Cumin

Cilantro / coriander

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 35 % 13 g

Fats 62 % 23 g

Carbohydrates 3 % 1 g

257 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 55 min

Step 1:

How do you make lamb lyulya kebab in a skillet? Start, of course, by making the lamb filling. Set aside your washed and dried meat and fat (lamb tail fat is best). Trim off anything you don't want and cut the lamb into pieces small enough to grind easily in whatever tool you're using.
Step 2:

I have a wonderful, effort-free gadget — a blender. I put the meat in first, then the pieces of fat. But a regular meat grinder works too, with whichever plate you prefer — coarse or fine, it's up to you.
Step 3:

So the meat mixture doesn't fall apart while frying, it helps to work it firmly — throw it against the bowl a couple of times; that's enough.
Step 4:

You can grind the peeled onion too, but wait — first, the filling for lyulya kebab should have some texture. And second, grinding the onion makes the mixture too watery. So finely chop it instead.
Step 5:

Do the same with the herbs — chop them almost to a fine mince.
Step 6:

Add the onion and herbs to the meat and mix well, seasoning with salt and something spicy. Different spices all work here — I use cumin, coriander, and ground black pepper, but feel free to experiment to taste. Knead it as long as you can, about 5–7 minutes.
Step 7:

Cover the bowl with plastic wrap and chill it for 30 minutes, then shape the mixture into small logs.
Step 8:

Thread these logs onto wooden or metal skewers and fry them in well-heated oil in the skillet, turning them carefully. About 15–20 minutes is enough.

Serve lyulya kebab with a sauce, vegetables, and any side dishes you like.
A few more tips: Watch the consistency of the meat mixture as you add the other ingredients. Don't make it too loose, or the kebabs won't fry up — they'll fall apart as they cook; but don't make it too dense either, or they won't be juicy. Fry the kebabs until golden, then finish them in a 350°F (180°C) oven — 15 minutes is plenty. You can add other spices and even favorite vegetables to the mixture. Dip your hands in oil before shaping the logs so the mixture doesn't stick. As you thread the logs onto skewers, spread the mixture evenly. Before frying in a skillet, trim the wooden skewers to fit the pan. If you're cooking over a fire, thread them onto metal skewers. Note that the thicker the logs, the longer they'll take to fry.