Lyulya kebab
Lamb and beef provide complete protein, iron, and zinc, while grilling on a rack creates browned edges without a bread coating. Finely chopped onion and a touch of vinegar highlight the juicy meat flavor.
Lyulya kebab
Finely chop onion (600 g) and mix it with lamb (750 g), beef (750 g), table salt (15 g), and black pepper (3 g). Knead the mixture for 10–15 minutes, then add apple cider vinegar (15 g) and mix.
Refrigerate the mixture for 1 hour to firm it up. Shape long lyulya kebabs and place them on a rack over a baking tray.
Brush the lyulya kebabs with olive oil (15 g) and grill for about 15 minutes, turning halfway through.
Marinated onion
Slice onion (300 g), cover it with water (1000 g) and apple cider vinegar (30 g), and refrigerate for 1 hour. Serve the lyulya kebab with the marinated onion and cilantro (15 g).
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