Juicy lula kebab with a rich meaty flavour, cooked over the fire — a classic that relies on the right mince and heat. Chef Abdusattor Abduvakhobov from the Tashkent restaurant Lali told us how to cook the perfect one.
Make mince from beef, lamb, onion and beef fat.
Add salt and pepper, mix the mince thoroughly until you get a dense, homogeneous mass.
Shape the lula on a skewer, pressing the mince firmly so that it sticks well. If desired, wrap the piece in lamb netting.
Fry the lula kebab over an open fire or on a grill until golden brown, turning it periodically — this will help keep it juicy inside.
