Lula Kebab with Satsivi Sauce and Homemade Pickled Onions
Main Dishes • European
Description
To prepare the kebab over an open flame, turn it more often and fan it to keep the meat juicy.
Ingredients
- Ground Black Pepper to taste
- Rack of Lamb 25 oz
- Salt to taste
- Ground ancho chili pepper 1 piece
- Ground Cumin a pinch
- Paprika ½ teaspoon
- Fresh basil leaves 1 teaspoon
- Onion 3 heads
- Dried Barberry 1 teaspoon
- Dried Turkey 1 tablespoon
- Parsley 5 stems
- Satsivi 0 oz
- Malt Vinegar ⅓ cup
Step-by-Step Guide
Step 1
Soak wooden skewers in water to prevent them from burning in the oven or on the grill.
Step 2
Slice 2 onions into thin rings. Place them in a bowl, gently mash with your hands to release the juice, and pour in the wine vinegar. Allow the onions to marinate.
Step 3
Now let's prepare the filling. Chop 1 onion, parsley, and green chili pepper coarsely for blending. In a blender, process the onion, parsley, and chili pepper. You can add a few drops of water to make a sauce. Grind the barberry and dried tomatoes in a mortar or with a spoon in a bowl. In a large bowl, mix the ground meat, green sauce from the blender, spices (pepper, cumin, paprika, dried basil), and salt.
Step 4
Now the filling needs to be well beaten to become sticky and hold well on the skewers. To do this, lift a handful of the filling about 30 cm above the table and drop it forcefully into the bowl. Continue mixing and beating for about 5–7 minutes. Refrigerate for 30 minutes.
Step 5
Preheat the oven to 390°F.
Step 6
Form the kebabs: with wet hands, shape 'sausages' on the skewers. Do not put too much meat on one skewer; smaller portions are better. Place them on a baking sheet with a rack. Bake for about 10 minutes, turn them over, and bake under the broiler for another 7–10 minutes.
Step 7
Serve hot with satsivi sauce, pickled onions, herbs, and fresh lavash.
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