The trick is to smoke the meat and not make the meat smoke
LULA KEBABS - Spicy Beef & Lamb Kebabs
Date:February 24, 2009 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Lula Kabobs from Afghanistan
Serrano chili, dill, cilantro, onion, cumin, turmeric, salt, pepper & egg are the fillings
The ingredients are mixed together with equal parts beef and lamb
The final blend
The meat is formed onto skewers and goes into the fridge for several hours.
The meat is direct grilled under high heat on a WELL oiled grill grate.
Grilled plum tomatoes added some color and great taste to the meal
Some pita bread was the only other side.
Lula kabobs, brown and white rice and grilled tomatoes
The kabobs were well spiced but not overly spicy and were surprisingly fillng
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The recipe is from Afghanistan by way of Steven Raichlen’s world tour for his Barbecue Bible cookbook. Beef and lamb are mixed with onions, serrano chili, cilantro, dill weed, cumin turmeric, salt & pepper plus an egg to serve as a binder. Unlike other kabobs I have made that were chunks of meat on a skewer, these were more like a ground meat sausage on a stick. I served it on a bed of brown and white rice with some grilled tomatoes. The taste was spicy but not real hot as I might have expected from the serrano chilies. I enjoyed this a lot and I plan to revisit Barbecue Bible for some more change of pace meals.