Pork kebab in a frying pan

An appetizing and juicy lula kebab can not only diversify the standard menu, but also become an original dish for the holiday table. In this recipe, lula kebab is prepared from pork, to which fresh lard is added for juiciness and the necessary viscous structure. Parsley, onions and spices are also added to the minced meat - they give lula kebab a wonderful taste and aroma. Unlike the classic lamb dish, minced pork with lard does not need to be specially beaten. When cooked in a frying pan, it holds up well on skewers. This process is simple, and the result will definitely please you.

Ingredients

Products you will need:

• 500 g pork;
  
• fresh lard – 200 g;
  
• parsley - 1 medium bunch;
  
• 200 g red onion;
  
• 120 g regular onions;
  
• 2 tsp. khmeli-suneli;
  
• wine vinegar (or regular);
  
• sugar - 1 tbsp. l;
  
• salt;
  
• vegetable oil;
  
• paprika – 1 tsp;
  
• ground black pepper;
  
• 1 lemon.

Additionally, you will need 7 wooden skewers. These products will make 7 lula kebabs.

Cooking lula kebab in a frying pan

1. Lard and meat are cut into pieces and twisted through the large holes of a meat grinder.

2. Add suneli hops, paprika, salt (about 1 level teaspoon) and black pepper to the resulting minced meat.

3. Mix the minced meat well and put it in the refrigerator for 20-30 minutes.

4. During this time, you can prepare other products. Cut the red onion into rings, add sugar, salt (1 tsp), 2 tbsp. l. wine vinegar and a small pinch of black pepper.

5. Pour 200 g of boiling water over everything and set aside for 20 minutes to marinate. Then the liquid is drained and the onions are placed on a plate.

6. Regular onions are cut into small cubes, and parsley is chopped.

7. Parsley and onions are combined with minced meat.

8. Mix everything well.

9. Oblong lula kebabs are formed from minced meat on skewers, giving them a slightly flattened shape.

10. Then fry the lula kebabs in a frying pan with vegetable oil, carefully turning all sides until golden brown. It is better to keep the heat on medium – so that the sides are well-fried, but not burnt.

Lula kebabs are ready. Serve the products with pickled onions, sprinkling their surface with lemon juice. Bon appetit!