Oven-Baked Lula Kebab with Mangal Flavor

A kebab cooked at home, but its taste is indistinguishable from one cooked over coals. Yields 5-7 portions.

Ingredients

• Mutton shoulder (boneless) - 1 kg
• Sheep tail fat - 500 g
• Onion - 200 g (1 medium)
• Salt - 1.5 tsp
• Black pepper - 0.5 tsp

Method

1. 1.Finely chop or mince the meat, tail fat, and onion. (If you pass the onion through a meat grinder, squeeze out its juice. If chopping with a knife, there is no need to squeeze). Add the spices.
2. 2.Knead and beat the minced meat well, then let it rest in the refrigerator for at least 1 hour.
3. 3.When shaping the minced meat onto skewers, wet your hands with warm water to prevent sticking.
4. 4.Preheat the oven to its maximum temperature and bake the lula kebabs.
5. 5.To give it an authentic charcoal flavor, arrange the cooked kebabs around the edges of a pot, place a hot coal on a piece of foil in the center, and add a few drops of tail fat onto the coal.
6. 6.Cover the pot with a lid and keep it on low heat for 15 minutes. Enjoy!

Notes

• If using wooden skewers, soak them in water beforehand so they don't burn.