Lula kebab from chicken fillet in a frying pan

Lula kebab is a shish kebab made from minced meat, it is popular in the Caucasus and many eastern countries. The classic lula kebab is made from lamb, but in our country lamb is less common, so it is often replaced with other types of meat. One of the options is chicken kebab (chicken breast). It turns out appetizing, affordable and very tasty. Since the chicken breast is a bit dry, a little fresh lard is added to it, which adds juiciness and is not noticeable at all in the dish. Unlike other types of meat, chicken flesh is quite viscous, so the process of making lula kebab from it is greatly simplified. The minced meat retains its shape well on a skewer; it does not need to be beaten or kneaded for a long time.

Required Products:

600 g chicken breast;
fresh lard – 150 g;
onions – 100 g for minced meat + 200 g for pickling;
1 tsp. paprika;
hops-suneli – 1 tsp;
ground black pepper;
salt;
1 tbsp. l. Sahara;
vegetable oil – 2-3 tbsp. l;
vinegar;
1 lemon.

You will also need wooden skewers for shish kebab.
From this amount of products you will get 8 lula kebab skewers.

Cooking lula kebab

1. Lard and chicken breast (preferably with skin) are cut into pieces and minced in a meat grinder with large holes.

2. Add paprika, suneli hops, salt and a pinch of pepper to the minced meat.

3. Mix everything and leave in the refrigerator for an hour.

4. At this time, you can pickle the onions. To do this, cut it into half rings, add 1 tsp. salt, 1 tbsp. l. sugar and 2 tbsp. l. vinegar.

5. Mix everything, pour in 200 ml of boiling water and leave for 20 minutes. Then the water is drained and the onion is lightly squeezed.

6. Taking the minced meat out of the refrigerator, add diced onion (100 g) to it.

7. Mix everything well.
8. Then oblong cutlets are made from the minced meat, a skewer is inserted in the middle, the edges are sealed so that the skewer is inside, and by pressing a little, they are given a slightly flat shape.