Mincemeat Shashlik (aka Lula Kebab)
Difficulty: 1/5
Prep Time: 5 -10 mins + refrigeration time
Cook Time: 8 - 12 mins
Serves: 4
Crispy and charred on the outside, incredibly juicy and tender on the inside.
The secret to keeping them perfectly on the skewer? Kneading the meat until it’s perfectly sticky, chilling it down, and moulding it onto flat metal skewers.
Ingredients
600 g of minced pork shoulder
1 small onion
2 eggs
3 tablespoons of breadcrumbs
2 tablespoons of parsley
1 tablespoon of clarified butter
½ teaspoon of sweet paprika
salt and pepper to taste
Instructions
- Dice the onion into small cubes, fry in butter and add to the meat.
- Beat eggs, then add breadcrumbs, chopped parsley and spices.
- Knead the mixture well and divide into eight portions.
- With wet hands, form oblong patties. Put them on your skewers.
- Put the skewers in the refrigerator for at least 30 minutes.
- Grill for 8 - 12 mins.
You can serve your mincemeat shashlik with cucumber and a lemon wedge. It is also perfect with couscous, and if you like spicier flavours, season it with slices of chili and serve with paprika ajvar.
