Oven-Baked Lula Kebab with Bell Pepper and Cumin
Beef mince provides complete protein, iron and zinc, while bell pepper adds vitamin C and juiciness. Baking keeps the lula kebab free from breadcrumbs and excess oil.
Finely chop the Bell pepper (150 g) and Cilantro and parsley (20 g). Add them to the beef mince (700 g), then mix in the cumin (1 g), sea salt (to taste) and pepper blend (to taste).
Knead the mince well for 3-4 minutes and slap it against the bowl several times so the mixture becomes sticky and holds its shape without flour or breadcrumbs. Form 6 oblong lula kebabs and place them on a parchment-lined baking tray.
Make shallow ridges with a chopstick or the back of a knife. Bake at 190°C for about 30 minutes, until the surface browns, the juices run clear when pierced and the internal temperature in the meat reaches 71°C.
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