Liula-Kebab
Yield
8 servingsPrep
25 minCook
15 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
lamb
lean |
|
| 12 | tablespoons |
mint leaves
fresh, or 6 tablespoons dried mint leaves |
|
| 4 | teaspoons |
salt
|
|
| ½ | cup |
onions
finely chopped |
|
| 12 | each |
scallions, spring or green onions
chopped |
|
| 1 | tablespoon |
black pepper
ground |
|
| 2 | each |
garlic cloves
minced |
|
| ½ | tablespoon |
ginger
ground |
|
| 1 | tablespoon |
red pepper flakes
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
lamb
lean |
|
| 1.8E+2 | ml |
mint leaves
fresh, or 6 tablespoons dried mint leaves |
|
| 2E+1 | ml |
salt
|
|
| 118 | ml |
onions
finely chopped |
|
| 12 | each |
scallions, spring or green onions
chopped |
|
| 15 | ml |
black pepper
ground |
|
| 2 | each |
garlic cloves
minced |
|
| 7.5 | ml |
ginger
ground |
|
| 15 | ml |
red pepper flakes
|
|
Directions
Make a layer of charcoal that has burned to a grey, hot coal.
Mix in a large bowl the lamb and other ingredients.
Beat with a wooden spoon until mixture is smooth.
Form this mixture into "sausages" approx 3 inch long and 2 inch in diameter.
Thread these "sausages" onto wooden skewers leaving a 1inch space between the "sausages" then grill until done over the coals, usually about 12 to 15 minutes.
