This is an amazing hot dish for the New Year! Juicy meat, crispy dough, and all this on a wooden sword ...

Fragrant, roasted to ruddy crust, full of meat juices lyula-kebab is a common dish in the Caucasus, Central Asia and the Balkans.





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A feature of the preparation of lyula-kebab is a long mixing of minced meat. It must be thoroughly mixed so that protein is released from the pieces of meat, and the mince becomes viscous and dense. In this form, he sits firmly on skewers and does not fall apart.





For the New Year's table, we offer an unusual recipe. lyula-kebab from chicken in dough. A special originality gives him a pattern of layered dough. This dish looks beautiful and appetizing!





In the classic version, lamb is used, but for modern Russian cuisine, pork, beef or chicken meat will be more relevant. The more fat in the meat, the more tender the lula-kebab will turn out. Therefore, you can add beef, pork or unsalted finely sliced lard without skin to the chicken.

The ingredients

• 600g chicken fillet
• 1 bulb
• 100g prunes
• 200g puff dough
• salt and pepper
• basil

Preparation

1. Grind the chicken fillet in a meat grinder or cut finely with a knife. Connoisseurs say that in the second case, it will retain more juice, which will provide the dish with tenderness and unique taste.
2. Grind the onions in the meat grinder. Add dried basil and onions to the mince.
3. Stir the mince with your hands. To keep it well on the swords, grind and beat it need at least 15 minutes.
4. Tighten up. mince Film and send to the refrigerator for 2-3 hours - this is another secret, due to which the meat will be better kept on the swords.
5. Put 2 prunes on each sword.
6. Form elongated cutlets over the prunes.
   
   
   
7. Cut the layered dough in strips 2 cm wide.
8. Wrap each lyula-kebab with two strips of dough. If desired, the surface of the dough can be covered with egg yolk and sprinkled with sesame grains.
   
   
   
9. Put it on a vegetable oil-lubricated pan and bake in the oven for 40 minutes at a temperature of 170 degrees. From time to time, turn over for a more even roast. So that the swords do not burn, they can be pre-wetted or wrap the tips with foil.
   
   
   
10. Bon appetit!
    
    
    

Serve lula-kebab on a pillow of parsley, cilantro and other herbs. The sauce will not be superfluous, for example, satzebeli or any other sharp, sour-sweet, garlic. Eat it conveniently just with your hands, ideally combined with fried eggplant, mushrooms or baked potatoes.

One thing is for sure: everyone is delighted with this dish!