Lula kebab of minced pork and beef on the grill

In order for the kebab to turn out juicy and tasty, the optimal ratio of meat for its preparation is 80% beef and 20% pork. At the same time, it is best to take pork fatter so that the kebab turns out juicy and soft.

So, first of all, mix beef and pork minced meat together.

Peel the onion, rinse and dry. Then finely cut it into cubes. You can put more onions, according to your taste. Onions are also responsible for juicy and soft meat.

Fresh cilantro sprigs should also be washed under running water and dried by spreading them on a paper towel or napkins. Then cut off the rough stalks, and finely chop the remaining greens.

Put the chopped onion and cilantro in a mortar. Add garlic powder and paprika. Crush all the ingredients in a special mortar so that the onion will let its juice. You should get a puree-like mass.

Add the resulting mass of onions, herbs and spices to a container with minced meat. Knead the minced meat thoroughly so that the spices are evenly distributed. Cover the minced meat with cling film and leave for a couple of hours so that it is infused and soaked with seasonings. A couple of times in an hour, mix it again with your hands and cover.

After the specified time, when the minced meat is infused, season it with salt and freshly ground black pepper to your liking. Mix the minced meat well again and beat it off a little.

After the manipulations done, the minced meat became more sticky and thick. Now you can easily form a kebab from it.

Next, cook a kebab on the grill. When the coals get hot, you need to take skewers and string minced meat on them in the form of peculiar sausages no more than 2-3 cm wide. In order to make it easier to sculpt a kebab cradle, you can pre-moisten your hands with cold water. Fry the kebab lula quite quickly over a weak heat.

Ready-made kebab is served with vegetables, herbs and pita bread.

Bon appetit!