|per 100 g||Total Recipe|
|Gross weight||100 g||854 g|
|Energy||921 kJ / 221 kcal||7858 kJ / 1880 kcal|
|Sat. fat||8 g||61 g|
|Unsat. fat||8 g||63 g|
|Fibre||1 g||7 g|
|Salt||296 mg||2521 mg|
500 gLamb - Mince
5 gCoriander leaves
4 gSea salt
2 gCoriander seed
1 gPepper, black
854 gTotal recipe weight
Peel the garlic and onion and rougly cut them. Chop the coriander leaves.
Drop the ingredients into the blender; pulse blend 4-5 times so its fine cut rather than a pulp.
Drop the spices, including the salt, into the pestel & mortar and grind to a consistent powder.
Place the onion mixture and the spices into the marinating container and mix well.
Place the pancetta cubes into the blender and blend to a smooth paste.
Add to the marinating container and mix well with the rest of the ingredients.
Add the lamb mince to the marinating container and fold in the spice mixture, kneeding and folding by hand until all ingredients have uniformly blended together.
Cover the marinating container and place in the fridge for at least 30 minutes, to set the meat.
When you're ready to make the skewers, take the container from the fridge and have the skewers to hand. (its best to have Shampurs, flat sword like skewers)
To make the skewers, take a medium hand full of the minced meat and form it around the skewer in a sausage shape with your hand, gently pressing and forming on all sides, so it fits well around the skewer.
Keep a bowl of water to the side to wet your hands occasionally.
Make sure you form the top and the bottom well for a nice finish.
Once your skewers are done, you need to use them relatively quickly or place them back into the fridge, otherwise it might lose their shape or fall off the skewer.
Fire up you mangal grill or barbecue and grill your Lula Kebab nicely brown on all sides.
Serve your Lula Kebab with some tzatziki sauce and some tomato / onion salad.