Homemade oven-baked Lula kebab

Prepare all the ingredients for the shish kebab on skewers in the oven. For the kebab, I always take cilantro from any ground meat, including chicken. Only tender stems with leaves. In my opinion, it is simply perfect for this dish. Yes, many people don't like this spicy herb because of its characteristic aroma, but perhaps your sympathy towards it will start with the shish kebab. If you are firm in your dislike, then of course you can substitute it. You can try basil, parsley, but that will be not my recommendation, but your choice. Fresh herbs can be replaced with frozen ones.

Peel and cut the onion into 4-6 parts, which will then be passed through a meat grinder. Simply rinse the cilantro and dry it with a paper towel.

Cut the chicken and fat into pieces that fit the size of the meat grinder. By the way, the fat can be fresh or salted. Just be more careful with adding salt to the mince in the latter case.

Pass the chicken legs through a meat grinder, and then assemble the mince and grind it again. In the end, we will grind the same meat twice, so that the mince becomes finer and more tender.

Also, pass the onion and cilantro through the meat grinder into the same bowl.

Season the minced meat with pepper, salt, and coriander, and knead it thoroughly. Then, beat it a little, throwing it forcefully onto the bottom of a bowl. It will become sticky and uniform. If you are cooking on a barbecue, you will need to beat it for quite a long time. However, since we will be baking the kebabs on skewers in the oven, approximately 7-10 beats will be enough. By the way, no eggs, starch, or other ingredients for binding the minced meat are required. Just beat it a little, and everything will come together as one.

It's time to preheat the oven to 180 degrees Celsius. Line a baking dish with parchment paper. You can briefly soak the skewers in cold water to prevent them from burning, but it is not necessary.

Using moist hands, shape a elongated and not too thick patty around each skewer. You can first shape it, place it in the baking dish, and then press the skewer into the center. Place each one immediately in the baking dish. From this amount of minced meat, I usually get five kebabs. Place it in a preheated oven at 180 degrees Celsius.

Bake the chicken kebabs for approximately 30 minutes. The baking time depends on the characteristics of your oven and the thickness of the meat on the skewers. Do not wait for very crispy crusts because, in my opinion, juiciness is much more important. If your oven has a grill function, you can quickly brown the crust in just a couple of minutes. If not, the chicken kebabs will be ready in about half an hour and will start to dry out, resulting in loss of juiciness. If you want a golden crust, you can quickly sear them in a hot skillet.

There you go, homemade oven-baked kebabs on skewers are ready! They can be served with rice, lavash, and make a perfect accompaniment such as adjika, pickled onions, or any pickled or fresh vegetables. Enjoy your meal!