This recipe offers a rich and savory take on grilled kebabs, combining deeply seasoned ground beef and bacon with fresh herbs like dill and parsley for a flavorful twist. The tomato-based sauce adds a tangy, aromatic layer, while the use of wide skewers and high heat ensures a juicy, smoky sear. Resting the meat for several hours allows the flavors to fully develop, and finishing it off with a quick lavash toast brings everything together in a deliciously authentic grill experience.

Ingredients:

• salt	2 teaspoons
• onion	200 g
• Black pepper	1 teaspoon
• parsley	50 g
• bacon	4 slices
• beef	700 g (90%)
• dill	50 g
• onion (for sauce)	1
• tomato paste (for sauce)	80 g
• tomatoes in juice (for sauce)	1 can
• parsley (for sauce)	to taste
• lavash	2-3 pieces

SAUCE

Peel and finely chop 1 onion. Add tomato paste, tomatoes in juice and chopped parsley. Mix everything and set aside.

GROUND MEAT

Mince the beef, bacon and onion. Add finely chopped dill and parsley. Add salt and pepper. Mix the mince well with a mixer or beat it. Put it in a container. Cover with cling film and put it in the refrigerator for at least 5 hours.

GRILL

3/4 of the grill briquettes and charcoal on top.

1/4 of the grill without coal for the finished kebab.

Fry the lavash for 1 min.

Wide skewers.

One skewer 150 g of mince

Fry on high heat

Turn every 30 seconds until done.

Beef lula kebab