Rabbit kebab with tarhun
One of the most popular meat dishes in the Caucasus is lula kebab. It differs radically from traditional shish kebab, but its flavor is not inferior at all. The principle is simple - meat (mostly mutton) is ground with onions and baked on a skewer in the form of sausages. Today we are cooking the most tender lula kebab according to our recipe - from rabbit meat with tarkhun.
Rabbit kebab with tarhun
One of the most popular meat dishes in the Caucasus is lula kebab. It differs radically from traditional shish kebab, but its flavor is not inferior at all. The principle is simple - meat (mostly mutton) is ground with onions and baked on a skewer in the form of sausages. Today we are cooking the most tender lula kebab according to our recipe - from rabbit meat with tarkhun.
Ingredients
| rabbit meat 300 g |
| goose fat (melted) 50 g |
| onions 2 pcs |
| lemon 1/2 pc |
| tarragon |
| olive oil |
| black pepper |
| salt |
Instructions
Step 1
Wash the rabbit meat and cut into small pieces. Peel the onion, cut it into quarters.
Step 2
Put the rabbit meat, onion and tarragon herbs through a meat grinder. Season the minced meat with goose fat, lemon juice, black pepper and salt and let marinate for 2-3 hours.
Step 3
In the meantime, soak wooden kebab sticks in water to prevent them from burning.
Step 4
Form the marinated minced meat into sausages around the wooden sticks. Drizzle with olive oil and bake in the oven for 20-25 minutes at 180C.
