It’s not difficult to cook shish kebab and lula kebab in a grill pan. Take pork 500 gr. (I always buy pork with layers of fat so the meat will be juicier) cut into large pieces and marinate. The marinade is salt, ground black pepper, ground bay leaf, cut into rings and crush the onion with your hands (so that it releases juice), and 150 grams of water. + vinegar 30 gr. Knead everything well and press down so that the marinade is slightly on top. Cover with cling film and refrigerate overnight. Next, for Lula Kebab, I take minced pork and mix it with 2 eggs, + spices Khmeli - Suneli or meat seasoning, a little hot seasoning, dry granulated garlic, Zatar seasoning (if you find one) + 1 head of grated onion, and 1 bunch of fresh herbs parsley or cilantro. Next, add grated white bread crackers 150 g. + a large pinch of salt. Mix everything well and stick the minced meat onto wooden skewers to form sausages. Now sprinkle the Lula Kebabs with vegetable oil and place them in a frying pan greased with vegetable oil. Fry on all sides until golden brown. After frying, wrap in foil. Now place the kebabs strung on wooden skewers. Also fry on all sides and then wrap in foil for 5 minutes. While you are chopping fresh vegetables, kebabs and Lula Kebab will reach the desired state in foil. Now boldly unwrap the Shashliks and Lula Kebabs from the foil and serve. Garnish with fresh vegetables and chopped green onions. Add some steak sauce. And Bon Appetit. To be continued...