Lyulya Kebab

Ingredients

• 1 kg lamb or beef (minced or ground)
• 1 red bell pepper (finely chopped or processed)
• 1 large onion (finely chopped)
• 1 clove garlic (minced)
• 1 slice bread (soaked and squeezed or finely crumbled)
• 100 g tail fat (dumba) or oil (finely chopped if using fat)
• salt (to taste)
• cumin (zira) (to taste)
• black pepper (to taste)
• paprika (to taste)
• coriander (to taste)
• 1 tsp baking soda (used to tenderize the meat)

Steps

1. 1

   Prepare the vegetables by finely chopping the large onion and red bell pepper. Mince the garlic clove.

2. 2

   In a large mixing bowl, combine the 1 kg of ground meat (lamb or beef) with the chopped onion, bell pepper, and garlic.

3. 3

   Add the slice of bread (crumbled or soaked/squeezed) and the tail fat or oil to the bowl. The fat is crucial for keeping the kebab moist.

4. 4

   Season the mixture with salt, cumin, black pepper, paprika, and coriander to taste. Add 1 teaspoon of baking soda, which helps achieve the signature soft texture of Lyulya kebab.

5. 5

   Knead the meat mixture thoroughly for several minutes until it becomes sticky and well-combined. This ensures the meat stays on the skewers.

6. 6

   Place the meat mixture in the refrigerator to chill for at least 1 hour. This makes the meat easier to handle and shape.

7. 7

   Preheat your oven to 400°F (200°C).

8. 8

   Take portions of the meat and mold them onto skewers into long, thin cylinders. Place the skewers on a baking tray or over a roasting pan.

9. 9

   Bake in the preheated oven for 20-25 minutes, turning occasionally, until the kebabs are browned and cooked through.

10. 10

    Serve hot, traditionally with sliced onions and flatbread.

Notes

The addition of baking soda is a specific technique used in this recipe to tenderize the meat and give it a unique texture. Ensure the meat is very cold before shaping onto skewers to prevent it from falling off.

Nutrition per serving

• main
• meat
• kebab
• baked
• Uzbek
• Central Asian
• high-protein