Cooking lula kebab at home. The juiciest lula kebab. Step by step recipe. Necessary ingredients for making lula kebab

Lula kebab- This is a meat dish of Caucasian cuisine, which is an oblong sausage made from minced meat. Initially, it was made only from chopped lamb and only on the grill. But now there are many options for preparing this hearty dish. It is successfully prepared from beef, chicken, pork, turkey and other meats. It’s not difficult to prepare Lula kebab without leaving home – you will need either an oven or a regular frying pan.

At the same time, following the rules for preparing homemade lula kebab will make it tasty and pleasant to look at. Be sure to knead the meat for a long time with the addition of chopped onions. Neither eggs nor bread should be added to the minced meat. Only in this case the minced meat will turn out dense, and the meat cutlets will not fall apart. Spices should be added in limited quantities; ideally, only black pepper and salt are used - the dish turns out nourishing, aromatic and tasty.

Lula kebab of chicken with vegetables

Among the existing dietary dishes, one can highlight one of the most interesting. This is chicken lula kebab. Interestingly, you can make lula kebab together with vegetables, using them as a side dish.

Ingredients:

• onion – 1 piece,
• eggplant – 1 piece,
• chicken fillet – 400 g,
• pepper – 1 piece,
• spices,
• broccoli – 100 g,
• tomatoes – 2 pcs.

Recipe:

1. So, the original lula kebab, the recipe is very simple.
2. Grind chicken meat and onions in a food processor or meat grinder. Add spices to these ingredients and mix everything thoroughly.
3. Lightly wet your hands in water and form the prepared minced meat into slightly elongated patties. Place each piece on a skewer. Line the bottom of a baking sheet or baking dish with foil and place chicken cutlets on it.
4. Wash all vegetables (except broccoli), peel and cut if necessary. Then also add them to the cutlets. The dish is ready for baking. The oven temperature should not exceed 200 degrees. Please note that vegetables require much less time to cook, so after 15 minutes, remove them to a plate and bake the cutlets for about another half hour.
5. Boil broccoli separately until tender in lightly salted water.
6. Place the finished lula kebab on a plate, add vegetables and serve.

Lula kebab made from minced meat in onion sauce

Ordinary cutlets can hardly be called an original dish. In view of this, we recommend that you prepare a more delicious analogue of this meat dish - lula kebab made from minced meat.

Ingredients:

• minced meat – 700 g,
• onion – 300 gr,
• dry red wine – 200 g,
• spices,
• lemon – 1 piece,
• oat flakes – 3 tbsp. spoons,
• parsley – 100 g,
• vegetable oil.

Recipe:

1. It is better to prepare minced meat for lula kebab from pork and beef in equal parts. Or you can buy a ready-made one. Soak oatmeal in a small amount of water and leave for a couple of minutes to swell.
2. Place the minced meat in a bowl. Pay attention to its consistency, it is advisable that it settles a little, then drain the excess liquid. If it is still a bit runny, do not soak the flakes, but immediately add them to the minced meat.
3. Sprinkle the meat with spices and stir. Add the soaked oatmeal and set this mixture aside for 5 minutes. Now, with slightly damp hands, form elongated cutlets and place them on skewers.
4. It's time to fry the cutlets. To do this, heat the oil and fry the lula kebab on each side for at least three minutes. Then pour wine into the pan and simmer the cutlets for 15 minutes under a closed lid. Shake the pan occasionally to help the sauce absorb into the meat better.
5. Finally, pour lemon juice over the finished lula kebab, sprinkle with parsley and simmer for a few more minutes.

Beef lula kebab in cream sauce

Beef lula kebab is hearty and original. This dish gets its great taste from an unusual creamy sauce.

Ingredients:

• pepper (different colors) – 60 g,
• beef – 200 gr,
• cream – 100 g,
• shallots – 50 g,
• salad – 1 bunch,
• Gouda cheese – 20 g,
• egg – 1 piece,
• tomatoes – cherry – 6 pcs.,
• dry white wine – 100 g,
• dried parsley – 1 teaspoon.

Recipe:

1. A simple recipe for lula kebab, beef works best . Grind the meat using a food processor or meat grinder. Wash the sweet pepper and cut into cubes. Do the same manipulations with cheese and onions. Combine the ingredients and add the egg, spices and parsley. Mix everything thoroughly.
2. Divide the minced meat into several small pieces, from which form slightly oblong cutlets. Then place each piece on skewers and place on a baking sheet or baking dish. The dish is prepared in about 20-25 minutes, at a temperature of 180 degrees.
3. To prepare the sauce you will need a small saucepan. Pour wine into it and evaporate it over low heat. Then pour in the cream and add seasoning to taste. Simmer the mixture over low heat until thickened.
4. Serve the finished dish with tomatoes and salad.

Lula pork kebab with yogurt sauce

Pork lula kebab with yogurt sauce has an amazing and delicate taste.

Ingredients:

• cilantro – 1 tbsp. spoon,
• pork – 800 gr,
• yogurt – 100 ml,
• lard – 30 g,
• onions – 2 pcs.
• parsley – 50 g,
• kefir – 400 g,
• spices.

Recipe:

A simple recipe for pork kebab. Divide the meat and peeled onion into pieces and chop in a food processor. Add spices, chopped peppers, onions to the minced meat and mix everything thoroughly. Then, with slightly damp hands, form oblong patties and place them on skewers. Fry each piece until golden brown.

Prepare the sauce. To do this, pour kefir, yogurt into a bowl, and add chopped parsley. Mix all ingredients using a mixer or blender. You can add spices to the sauce to suit your taste.

Lula kebab in lavash

This recipe will introduce you to the traditions of Armenian cuisine. Lula kebab wrapped in pita bread is a delicious oriental dish.

Ingredients:

For lavash

• flour - ½ cup,
• salt,
• water.

For minced meat

• pork – 500 gr,
• onions – 200 g,
• lamb fat – 100 g,
• greenery,
• dried basil,
• pepper, salt.

Recipe:

1. Mix in the thick pita dough and let it rest for a while.
2. Then divide into circles and roll out the flatbreads thinly. Place the frying pan on the fire and heat it well. Fry the pita bread without oil, after removing any remaining flour from it so that it does not burn. You need to hold the pita bread for no more than a minute on each side. Then start preparing the minced meat. Pork, lamb or beef are suitable for this lula kebab recipe.
3. Wash the meat, remove films, cut into pieces. Pass it through a meat grinder with the addition of onions and fat tail fat. Pour pepper, dried basil and salt into the prepared minced meat and stir well. Form small sausages from the minced meat, place each one on a skewer, and place on the grill.
4. Preheat the oven to 250 degrees and fry the minced sausages for half an hour. Turn over every 10 minutes so they brown on both sides.
5. Place the finished sausages on pita bread and wrap in an envelope.
6. Immediately after cooking lula kebab , while he's hot , should be served, garnished with tomato slices and herbs.

Lula kebab in bacon

Juicy, delicious minced meat wrapped in a toasted bacon crust will please everyone without exception.

Ingredients:

• pork – 300 gr,
• beef – 300 gr,
• onions – 2 pcs.,
• bacon – 200 gr,
• greenery,
• dried basil,
• pepper, salt

Recipe:

1. There are two secrets to how to cook lula kebab so that it is juicy and very tender. First, be sure to take mixed minced meat. Second, beat him off thoroughly.
2. Wash the pork and beef, remove films, cut into medium pieces. Grind the meat in a meat grinder along with the onion. Add chopped herbs, basil, salt and pepper to them. Stir the minced meat and make it homogeneous. To do this, lift it several times and throw it sharply into the basin. After beating the minced meat, form it into sausages and place them on skewers. Then wrap each resulting sausage with bacon and secure the edges so that they do not separate.
3. Place the lula kebab on the grill, preheat the oven to 200 degrees. You need to bake the dish for about 20 minutes on one side and the same on the other.
4. When the sausages are fried, you can serve them on the table along with the skewers without removing them, pouring ketchup on top.

Lyulya lamb kebab with herbs

What kind of meat should you buy for this dish? In the classic version of eastern countries, lula kebab is prepared from lamb, with the obligatory addition of greens to the minced meat. Most often it is cilantro, but you can also add parsley and dill. This will only make it tastier.

Ingredients:

• lean lamb – 500 g,
• tail fat – 50 g,
• onion (large) – 1 piece,
• dried basil,
• greenery,
• pepper, salt

Recipe:

Wash the lamb, peel it, remove veins and membranes, cut into pieces. Peel the onion, divide into four parts and grind in a meat grinder along with the meat and fat tail fat. Chop the greens finely and add them to the resulting minced meat along with spices, salt and pepper. Stir well and beat lightly, lifting and dropping it several times into the cup. This is necessary so that the minced meat becomes viscous and elastic and does not fall apart during cooking. When it's ready, form small sausages and place them on skewers.

Heat the oven to 200 degrees. Place the finished pieces on a wire rack and bake. Cooking time for lamb kebab is about half an hour. After the first 15 minutes, turn the skewers over so that the meat is cooked on both sides. Serve hot, garnishing the meat with herbs.

Beef lula kebab in a frying pan

In the Caucasus, lula kebab is cooked over an open fire. There are no such conditions in the apartment, but you still want to try an oriental dish. In this case, you can cook lula kebab in a frying pan, and although it will lack the fragrant smoke, it will turn out quite tasty.

Ingredients:

• beef – 500 gr,
• egg – 1 piece,
• onion – 1 piece,
• fat tail fat – 20 g,
• greenery,
• pepper, salt - to taste

Recipe:

1. You can use any minced meat of your choice, but in this version, the recipe for making lula kebab is made from beef, with the addition of tail fat.
2. First, wash the fillet, devein it and cut it into pieces. Grind the meat and onions in a meat grinder with a large attachment. Chop the greens, add them to the minced meat, salt and pepper.
3. Mix thoroughly and beat the resulting meat mass until it becomes homogeneous. To do this, simply lift all the minced meat several times and throw it back into the cup. Form it into sausages and place them on skewers.
4. Place the frying pan on the fire, pour vegetable oil into it and heat it well.
5. Place the skewers with minced meat on the bottom, turn the heat to moderate and fry on both sides in turn until a golden brown crust forms (10-12 minutes on each side).
6. Serve the dish only hot.

Lula kebab in the oven

An excellent option for a tasty and nutritious dish. It is especially suitable for those who have very little time, because for lula kebab in the oven the recipe is designed in such a way that it takes only 40 minutes to prepare.

Ingredients:

• beef (lamb) – 500 g,
• onions – 2 pcs.,
• egg – 1 piece,
• greenery,
• dry seasonings,
• pepper, salt.

Recipe:

1. Clean the meat from films and veins, wash and cut. Grind it through a meat grinder along with the onion. Add spices, chopped herbs, pepper and salt to them. Mix the minced meat thoroughly until it becomes homogeneous.
2. Preheat oven to 200 degrees. Form the minced meat into sausages and place on a baking sheet, having previously lined the bottom with baking paper or foil.
3. To prepare lula kebab, the oven needs to warm up, cook for half an hour (15 minutes on each side). When the sausages are browned, remove them and place them on a tray.
4. Serve the lula kebab while it is still hot as a separate dish or as a side dish. On top you can decorate it with chopped herbs or pour ketchup on it.

Lula kebab on skewers

An excellent replacement for kebabs, which many people like to cook outdoors, will be lula kebab on skewers. Just keep in mind that the taste and appearance of this dish depends entirely on the correct preparation. Therefore, strictly follow the instructions below. So, lula kebab on the grill.

Ingredients:

• beef meat – 1 kg,
• lard – 150 g,
• spices,
• onion – 300 gr,
• cilantro – 50 gr.

Recipe:

1. Cut the meat and lard into pieces and grind them using a food processor or meat grinder. Do the same with peeled onions. If desired, you can grind it in a blender.
2. Take a piece of gauze and fold it in several layers. Place the chopped onion in the center of the gauze and squeeze it thoroughly. Do the same manipulations with minced meat.
3. When you have removed all excess moisture, combine the meat, lard and onions, add spices. Please note that nothing else can be added to the minced meat, otherwise it will turn out too liquid.
4. Place the finished minced meat in the refrigerator for an hour. Then drain the remaining liquid and form small cutlets.
5. Place the resulting cutlets on the prepared skewers. Fry the meat for a couple of minutes, turning constantly. And only then bake the lula kebab until golden brown for an average of another 7 minutes.

Lula kebab on the grill

This is a traditional dish of Azerbaijani cuisine, well known even outside the state. At the dacha or on a picnic, you can cook lula kebab on the grill using a grill for meat.

Ingredients:

• lamb – 1kg,
• fat tail fat – 60 g,
• onion – 4 pcs.,
• ground black pepper,
• salt,
• vinegar 3% – 25ml,
• parsley, cilantro

Recipe:

1. This dish is prepared in a cauldron, in the oven, there is also a lula kebab recipe on the grill.
2. Rinse the lamb flesh. Peel the onions. Finely chop the greens. Grind the lamb, tail fat and onion twice in a meat grinder. Place in the minced meat: chopped herbs, salt, pepper, vinegar and mix everything thoroughly with both hands, like dough, for ten minutes to obtain a viscous, homogeneous, plastic mass. Place it in the cold and keep it there for one to two hours.
3. Wet your hands in cold water, form the minced meat into lula kebab, like sausages (each weighing 30-40g). Before frying, put the cooked cutlets in the refrigerator for 15 minutes - the fat tail fat will harden and the sausages will hold together better. After the time has passed, remove them from the refrigerator and place them on a wire rack, having previously greased it with vegetable oil. In order for the lula kebab to be better fried on all sides, you need to turn the grill 4 times. Frying time – 12 minutes.
4. Serve the finished lula kebab with sauce. Mash the onion, cut into thin half rings, with your hands to release the juice. Marinate it for 15 minutes in wine vinegar with barberry powder and squeeze. Sprinkle lula kebab laid out on a beautiful platter with squeezed onion.

Lula kebab made from chicken and pork meat

Lula kebab is a popular dish in the Caucasus and Central Asia, where they are baked on hot coals in the open air. Cooking lula kebab at home in the oven is not difficult.

Ingredients:

1. chicken fillet – 500 g,
2. fatty pork – 500 g,
3. onions – 2 heads,
4. tomatoes – 2 pcs.,
5. vinegar 3% – 25 ml,
6. parsley, cilantro,
7. salt,
8. ground black pepper

Recipe:

So, lula kebab, recipe with photo. Peel the onion, finely chop the garlic, chop the cilantro. Rinse pork and chicken fillet. Mince the meat and onions. Combine minced meat and spices. Knead for at least 20 minutes, beat on a cutting board so that the mass is viscous, cover with a lid and put in the refrigerator for a couple of hours. After this, form long sausages, thread them onto wooden skewers, previously soaked in water so as not to burn. Place in the oven under the broiler.

Baking time – 15 minutes. The finished lula kebab is laid out on a beautiful dish, decorated with sliced ​​tomato slices and served.

Lula kebab with herbs and bell pepper

If you know how to cook lula kebab according to a traditional recipe, but want to add a touch of freshness to it, then this option is ideal for this. Small changes to the recipe will help improve the taste and aroma of a long-known dish.

Ingredients:

• lamb (fatty) – 350 g,
• bell pepper – 3 pcs.,
• onion – 1 piece,
• hard cheese – 50 g,
• wine vinegar – 5 g,
• garlic,
• spices (coriander, cumin),
• lemon juice,
• greenery,
• salt pepper.

Recipe:

1. Wash the meat well, dry it, and then finely chop it with a knife.
2. Chop the greens, onion and garlic. In a mortar, crush salt, spices, black and red pepper for lula kebab, then combine them with the onion mixture. Pour lemon juice over everything and add to chopped lamb.
3. Finely chop the bell pepper, grate the cheese and add it to the minced meat. Sprinkle the resulting mass with vinegar and mix thoroughly. Leave in the refrigerator for 30 minutes to an hour.
4. Use wooden toothpicks or sticks to form small sausages, then fry them on both sides in a frying pan in a small amount of oil. Then place the kebab on a baking sheet and place in the oven (180°C) for 20 minutes.

Lula turkey kebab in pitas

Kebab is an oriental dish and is mainly made from lamb, but this meat can easily be replaced with any other. Let's see how to make turkey lula kebab with tomato sauce.

Ingredients:

• turkey – 0.5 kg,
• onion – 1 piece,
• sweet paprika,
• sugar – 50 g,
• tomatoes – 700 gr,
• chili pepper – 1 piece,
• garlic – 2 cloves,
• pepper,
• ground cumin and coriander - 1 teaspoon each,
• salt,
• red sweet onion,
• juice of half a lemon,
• pitas – 4 pcs.,
• lettuce, cilantro,
• olive oil

Recipe:

1. Preparing such a lula kebab, the recipe with photos for clarity of which is presented below, will not be at all difficult, and serving it in pita bread will be an original solution and will surprise guests.
2. Cut the turkey into pieces and grind through a meat grinder.
3. Place onion, cilantro, spices in a blender and grind them until smooth. Then combine with minced meat, add salt and mix well. Then put the mixture in the refrigerator for about 30 minutes.
4. Prepare the sauce. To do this, you should first blanch the tomatoes and then peel them. Puree the tomatoes and chili peppers in a blender, then pour the resulting mixture into a saucepan. Add finely chopped garlic, sugar, spices and salt to it. Place on the fire and cook for half an hour after boiling. Cool the sauce.
5. Divide the minced meat into small portions and place on skewers or skewers. Fry for 10 minutes in a frying pan or grill.
6. Cut the pita in half and put inside the red onion, cut into half rings, lettuce leaves, pre-seasoned with olive oil, lemon juice and salt, as well as kebab. Serve the dish with tomato sauce.

Kebab with chicken and pineapples

Chicken kebab has a very delicate, unusual taste and will be a wonderful alternative to the original. If you are preparing this dish for the first time, then this lula kebab recipe with photo will help you cope with it without any problems.

Ingredients:

• chicken fillet (breast) – 500 g,
• ginger (ground) – 0.5 teaspoon,
• sugar – 2 teaspoons,
• canned pineapple,
• salt, vinegar, starch.

Recipe:

1. Cooking lula kebab. We start with the glaze.
2. Pour a glass of canned pineapple juice from a jar into a small saucepan, add ginger, salt, vinegar, starch and sugar to it. Cook, stirring occasionally, until the mixture resembles liquid jelly.
3. Cut the chicken and pineapples into cubes and place alternately on skewers.
4. Cover a baking sheet with foil, place the pieces on it and brush with glaze. Bake at 200 degrees for about 5 minutes, then turn them over and cover them with glaze again. Bake until golden brown.

Lula kebab at home. Cooking in a frying pan and in the oven

Is it possible to cook lula kebab at home? Will the dish turn out in the oven? What secrets do you need to know to make meat sausages taste Asian? Read all about the popular dish of Caucasian cuisine in our article!

Lula kebab is a meat dish cooked on skewers. It is especially popular in the Caucasus, Central Asia and Armenia, where kebabs are baked over hot coals. In Crimea, the dish can be found in the national Tatar cuisine, but it is prepared on the grill.

The ease of preparation makes the lula kebab recipe on skewers especially attractive. A minimum of ingredients, no hassles during the cooking process and an amazing delicate taste, no worse than delicious stuffed squid... Therefore, feel free to write down the lula kebab recipe at home and include it in the family menu!

5 secrets of lula kebab:

• Fatty meat is used to prepare minced meat. In the classic version it is lamb, but for modern Russian cuisine pork, beef and even chicken will be more relevant. The more fat there is in the meat, the more tender the dish will be.
• The meat should be finely chopped with a knife, and not twisted in a meat grinder. This way it will retain more juice, which will provide the dish with tenderness and perfect taste.
• In the classic recipe, eggs are not added to the dish. The “gluten” to maintain the shape of the sausages is lamb fat and meat protein, which is released during its preparation. In order for the minced meat to stay on the skewers, it is crushed and beaten for a very long time. If it is too difficult for you to knead the meat for more than 20 minutes in a row, then add an egg or, as a last resort, starch to the minced meat.
• Unlike other Caucasian dishes, the recipe does not use greens. Only black pepper and onions are used as spices. At the same time, ready-made kebabs are served on a “pillow” of parsley, cilantro and other herbs.
• To serve, you need to prepare the lula kebab sauce, the recipe is simple: cut the onion into thin half rings, crush it a little with your hands to release the juice. Pour in barberry powder and pour in wine vinegar for 15 minutes. Then squeeze the onion and sprinkle it over the finished kebabs.

Features of cooking at home

Don't worry about how to make lula kebab at home. Of course, in the classic version, the dish is baked in the open air. But at home you can make it in the oven, fry the meat in a frying pan, and even cook lula kebab in a slow cooker in the “Frying” mode.

To prepare, you will need long wooden skewers on which you will form the cutlets. Some housewives prefer to do without them rather than make a serious mistake. Firstly, the dish loses all its flavor, becoming like ordinary cutlets. And secondly, it’s much more convenient to turn the sausages over while frying or baking. Before threading meat on them, skewers should be soaked in water for 30 minutes and greased with vegetable oil.

Now let’s figure out how to make lula kebab at home from different types of meat.

Lamb lula kebab (classic recipe)

You will need:

• lamb pulp (fat) - 1 kg;
• onion - 300 g;
• lamb fat - 150 g;
• black pepper and salt.

Preparation:

1. Finely chop the meat, fat and onion. Salt and pepper the minced meat.
2. Mix the minced meat well and leave to rest for half an hour.
3. Take the minced meat and start beating it on a cutting board. Do this until you feel the stickiness of the meat.
4. Wet your hands and start forming kebabs: take palm-sized minced meat, shape it into a sausage and thread it onto a skewer. If juice is released during the process, you can lightly squeeze the meat.
5. Place the finished skewers in the freezer for 5 minutes, let the fat bind the kebab well. How to cook a dish in a frying pan is clear: fry on each side until golden brown and cover with a lid for a couple of minutes until cooked. If cooking in the oven, place a foil-lined baking sheet with kebabs in an oven preheated to 200° for 20-30 minutes. During this time, turn them over 2-3 times.

Beef kebab recipe

You will need:

• beef pulp or prepared minced meat - 500 g;
• onion - 3 large heads;
• sweet pepper - 1;
• garlic - 2-3 cloves;
• salt and pepper.

Preparation:

1. Peel 2 onions and grate on a coarse grater. Finely chop the garlic.
2. Mix with minced meat, pepper and salt, mix well.
3. Peel the remaining onion and bell pepper and cut into cubes.
4. Make small kebabs from the minced meat and place on skewers, alternating with onions and sweet peppers.
5. Heat vegetable oil in a frying pan and fry the lula kebabs until golden brown on both sides.

Pork kebab

You will need:

• minced pork or fatty pulp - 700 g;
• lard - 100 g;
• large onion - 2 heads;
• spices - cilantro sprigs, basil, coriander, pepper, salt to taste;
• garlic - 2 cloves.

Preparation:

1. Peel and chop the onion, garlic, cilantro. Mix with minced meat and spices.
2. Knead the minced meat for at least 20 minutes, sprinkle with vegetable oil, cover with a lid and leave in the refrigerator overnight.
3. Form the minced meat into cutlets and thread onto skewers.
4. Fry in a frying pan or in the oven until golden brown, turning several times.

Chicken lula kebab

You will need:

• chicken weighing 2 kg;
• onion - 1 large;
• a bunch of greenery;
• garlic - 2 cloves;
• salt and pepper, spices.

Preparation:

1. Separate the meat from the bones and chop together with the fat.
2. Mix with onion and garlic, add herbs, salt, spices.
3. Mix the mixture well and beat it on a cutting board.
4. Form into long sausages and thread onto skewers.
5. Bake under the broiler for 15 minutes, turning once.

That's all the secrets! Try it, it's very tasty!

Homemade beef lula kebab in the oven

Products:

• minced beef (can be lamb) – 500 g;
• onion – 130 gr;
• dill greens – 30 g;
• parsley – 30 g;
• table salt – 1 tsp;
• curry – ½ tsp;
• ground coriander – ½ tsp;
• sunflower oil – 150 gr.

It is traditional to prepare lula kebab from minced lamb, but in the absence of lamb, you can use minced beef, which has a similar fiber structure.

You can put any spices in this dish; the choice depends on your taste and desire. In addition to dill and parsley, you can add chopped sprigs of fresh cilantro, tarragon or celery to the dish.

How to cook lula kebab at home:

1. So, the first thing to do is chop the onion. You can do this in different ways: either grate the onion on a coarse grater, or finely chop it with a knife, or, as I did, chop it with a blender.
2. Next, rinse the dill and parsley in cool water and blot with a paper towel. Never add wet greens to lula kebab, the minced meat may become watery and the taste of the dish will be spoiled.
3. We tear off the rough stems of parsley and dill and leave only the tender green sprigs. Using a sharp knife, finely chop the greens.
4. Place the minced meat, herbs and onions in a deep bowl. Add coriander, salt, curry and mix all ingredients thoroughly.
5. Then, the minced meat needs to be beaten so that it becomes even more homogeneous, elastic and does not fall apart when stringing the lula kebab onto skewers.
6. “Beating” is done very simply, within fifteen minutes we throw the minced meat onto a cutting board or table from a height of half a meter. In order not to splash the entire kitchen, I recommend first placing the minced meat in a plastic bag (you can use two) and tie it tightly.
7. At the next stage, the minced meat should be threaded onto wooden skewers, previously soaked in water.
8. To do this, take a piece of minced meat approximately the size of a cutlet and thread it onto a skewer. Then we squeeze the minced meat, giving it a cigar-shaped shape.
9. Place the formed homemade beef kebab on a baking sheet lined with foil and brush with vegetable oil using a pastry brush.
10. Place the baking sheet in the oven and bake our dish over medium heat for forty minutes.
11. We got such a cute, aromatic, crispy outside and juicy inside kebab from minced beef in the oven.

We will serve the lula without removing it from the skewers, and as a side dish you can offer the guests boiled potatoes and pickled vegetables.

Shish kebab is perhaps one of the most ancient dishes on Earth. After our ancient ancestors learned to make fire, they immediately began to fry meat on it. We still fry it to this day, regardless of the time of year. Whether at the dacha for a picnic, or at the festive New Year's table, it has been prepared, is being prepared and will continue to be prepared. The call of the ancestors is painfully strong. Everyone loves grilled meat, not counting vegetarians, of course.

And men especially love it, not only to eat it, but also to cook it.

As you know, you can fry meat in different ways - on the grill, in a frying pan, in the oven. Nowadays there are also electric kebabs and air grills. And with all these devices you can cook all types of shish kebab, and such a special type as lalya kebab, or otherwise shish kebab made from ground meat.

However, despite the fact that the meat is ground, this does not make its preparation an easy task. Cooking such a dish requires skill and knowledge of the entire process as a whole. Not everyone can make it juicy, tender and at the same time firmly sitting on a skewer. It is believed that the ability to cook lula kebab is the pinnacle of skill in cooking barbecue in general.

In today's article I will tell you how to prepare it without difficulty and without any unpleasant surprises. Little secrets and special nuances will allow you to always cook only the juiciest and most delicious kebab from ground meat.

Since it’s winter now, and our summer cottages are waiting for the arrival of spring with us, let our first recipe be this recipe, prepared in the city kitchen in the oven.

We will need:

• lamb or beef meat - 1 kg
• tail fat (or lard) - 300 g
• onion - 300 gr
• salt - 1 tbsp. spoon
• pepper - 0.5 tbsp. spoons
• zira - 0.5 tbsp. spoons
• ground coriander - 1 tbsp. spoon

We will also need bamboo skewers if we bake in the oven. They must first be soaked in water for 30 - 60 minutes so that they do not burn when roasting meat. Or skewers if we fry over an open fire.

You can also prepare plastic or rubber gloves. For some, it’s more convenient to shape products; in this case, fat won’t stick to your hands.

Preparation:

This dish can be prepared either from meat twisted through a meat grinder, or from minced meat. It is good to cook from minced meat outdoors when you can chop it on the street. And at home in the kitchen, I usually use ground minced meat.

If you are going to chop, you need to have special well-sharpened hatchets or knives with a long blade. Preferably two, this is how they chop meat for barbecue in Central Asia.

The meat must be fresh, preferably lamb - this is for a classic cooking recipe. Usually the thigh of a young lamb is used. And you always need to add fat tail fat. It is needed for the juiciness of the dish, and for holding and holding the meat on the skewer.

If you were unable to purchase lamb, you can cook it with beef or even chicken. In this case, it is recommended to add more fat since the beef is very lean. There are recipes where 700 grams or more of fat is added per kilogram of beef.

Not everyone has fat tail fat in stock. Even if you can find fresh lamb in the store, fat is usually not sold there. I usually buy it when I buy lamb from a private seller. I say that I also need fat tail fat. I take as much as they give and then add it to all types of minced meat - for and, and also cook with it, and

If there is no fat, then take lard and add it. Of course, this is against the rules, but when you really want to, you can...

Also for real ground kebabs you need cumin (cumin) and ground coriander. Well, everyone has onions, salt and pepper.

According to the recipe below, you can fry meat either on the grill or in the oven. Therefore, if you decide not to cook now, then take note of the recipe for the summer season.

Preparation

1. Clean the meat from films, chop or grind through a meat grinder.

There are no clear rules here; you can grind both on a coarse grid and on a fine one. The most important thing is that you will need to “knead” it thoroughly afterwards. And while this term is appropriate for the test, that is what the process is properly called.

2. Also cut the fat tail fat, cooled in the freezer, into small cubes, 0.5 cm in size. It is still better to cut it than to grind it in a meat grinder.

If you use lard, then in this case it doesn’t matter, you can at least cut it or grind it. But it’s better to cut it smaller.

3. Also cut the onion into very small cubes, about 0.5 cm in size.

4. Add all the necessary spices, as well as salt and pepper, to the minced meat. Spices must be ground first.

Zira and coriander are the main spices in Asian countries; no hot dish is unthinkable without them. Therefore, they are considered mandatory in all recipes. They are sold and buying them is not difficult.

Add salt according to the recipe. Excess salt will cause a lot of juice to leak out during frying, and the finished product will be dry and darkened. A lack of salt will result in the products not being covered with a crust at the right time, as a result of which the meat will dry out. This is an important point and must be remembered!

5. The next important stage is mixing, kneading and beating the minced meat. Simply mixing the minced meat in this case will not be enough. All we get in this case is a cutlet at its best.

The minced meat must either be thoroughly “kneaded”, or beaten, or both together. The right consistency is one of the main components of a successful dish. This usually takes 20 minutes. When the minced meat is ready, it should be homogeneous and smooth, like elastic, shiny dough.

During beating and “kneading,” protein is released from the meat. It is like invisible threads that hold the meat on the skewer together and prevent it from falling apart.

6. After you have reached the desired consistency of the minced meat, you need to press it firmly in the bowl with your palm so that all the air comes out.

7. Then cover the bowl with foil or cling film, in which you need to make several punctures so that the meat does not suffocate and so that air can escape.

8. Place the minced meat in the refrigerator for 2 - 3 hours. During this time, the fat will freeze slightly, and at first, while the lula are fried, it will not allow them to fall apart. And then the protein in the meat will “set” from the heat, which will also hold the minced meat on the skewer or skewer, and the meat will slowly begin to brown.

A fascinating process, isn't it? I would even say - alchemical! Interesting? Then let's move on.

9. Prepare skewers, hot water and gloves (optional). Gloves will allow you to keep your hands clean when shaping the products; besides, if you are cooking for guests, this will be the right thing to do from an aesthetic point of view.

10. Remove the minced meat from the refrigerator. For convenience, you can immediately divide it into equal parts by rolling small balls of about 70-80 grams each for skewers. And 100 - 150 grams for skewers.

11. Then roll each bun very tightly into a ball.

When forming products, it is better to lubricate your hands with hot water. In this case, fat or lard will not stick to your hands and it will be easier to roll the cradleboards.

It is important that there are no cracks left on the ball, and most importantly, that there is no air left inside.

The air remaining inside will allow meat juice to accumulate in the sinus, which will tear our product from the inside, and the integrity and appearance will be compromised.

12. Then pierce the ball in the middle with a skewer or skewer. And start forming a long thin sausage, not forgetting to press the minced meat tightly with your hand so that there is no air left in it. If we form a sausage on a skewer, then to make it easier to form, slightly twist it, or rather even rotate it. For each small rotation, grab the minced meat with the other hand and press it tightly.

Form round and rectangular blanks. Both do not contradict the final result. Although rectangular, even products are much more difficult to make.

In general, when shaping products, there is no need to achieve perfect proportions. The main thing is that they are all approximately the same thickness, for uniform roasting and aesthetic presentation.

13. The next important step is securing or “sealing” the ends. There should be no holes left between the skewers and the minced meat. Otherwise, the insidious air will penetrate inside and tear all our beauty.

Therefore, at the junction, we lightly crush the minced meat, as if pulling it into a kind of funnel, and even slightly twist it at the junction. Now you need to make sure that everything turned out well. And we move on to the final stage - baking.

14. Place the finished products on a baking sheet greased or covered with parchment paper, or on a wire rack. In this case, you should place a baking sheet under it, the fat will drain into it. By the way, this method is preferable. Excess oil will drain down, and the kebab will not be so greasy.

If you bake it on a baking sheet, the fat will melt into it, begin to burn, an unpleasant smell will appear, and the cradles will then need to be cleaned of the burnt fat.

15. Kebabs are baked at a temperature of 220 degrees for 15 to 30 minutes, depending on the size of the products.

There is no point in keeping them in the oven, as soon as they are browned, take them out immediately. Otherwise they will become covered with a dark crust and become tough.

The finished kebab is covered with a light golden crust, dripping with juice, incredibly appetizing and tasty, with a divine aroma of meat and spices!

16. Serve kebab with fresh or grilled vegetables and sauce. I’ll tell you how and what to serve shish kebab with at the end of the article. I think you have the strength to get there. After all, the recipe with the description turned out to be not small at all. Do everything much faster!

I’ll say right away that making real shish kebab from ground meat is not easy, you need to practice! But that won't stop us, will it? It may not work out perfectly right away, but with experience, it will turn out better next time!

However, if you take into account all the nuances that you have read, everything should work out the first time!

Grilled minced chicken recipe

When the summer season begins, God himself ordered cooking here, including from ground meat.

Lyulya kebab is prepared not only from lamb; it can also be prepared from beef, veal and chicken. Some people also cook with pork. Why not? It is clear that in countries that preach Islam they do not cook with pork, but here they do, and how. We love pork, and all the main types are prepared from it. Since the meat is soft and juicy, it cooks quickly and always turns out delicious.

You can also cook mixed minced meat, but you need to add fat tail fat everywhere, or lard if there is no fat. Even if we cook such shish kebab from chicken meat, this is no exception.

As already mentioned in the first recipe, it can be used both for baking in the oven and for frying on the grill. Therefore, feel free to take it into service and prepare it as described. Just read this recipe, here I will describe in detail the cooking process itself on the grill.

And in order not to repeat ourselves, we will prepare it from chicken.

We will need:

• large chicken legs - 1 kg (4 pieces)
• tail fat - 150 g (or lard)
• onion - 150 g (2 pieces)
• salt - 1 tbsp. spoon without top
• pepper - 0.5 tbsp. spoons
• zira - 0.5 tbsp. spoons
• coriander - 1 tbsp. spoon

We will also need a grill and skewers. As well as charcoal, ignition and a special “masher” to maintain the fire.

Preparation:

1. Remove the skin from the chicken legs, then remove the flesh from the bone and finely chop it, or grind it through a meat grinder. It is better to take large legs; the yield of clean meat should be a kilogram. All other ingredients are given based on this calculation.

2. Cut the fat or lard into cubes with a side of 0.5 cm. To cut it so finely, it must be cold, preferably from the freezer. And you also need to have a sharp knife.

3. Cut the onion into cubes with a side of 0.5 cm, you will have to try. If you cut the onion larger, it will not have time to release its juice and fry. And the kebab will not be as juicy as we would like and the onion will crunch noticeably in your teeth.

You cannot grind it in a meat grinder. In this case, the onion will release juice ahead of time and it will be difficult to form minced meat products with its addition. The minced meat will become watery and runny.

Yes, a whole science is culinary art! But what can you do, any art, as they say, requires sacrifice. In this case, you need to comprehend it! There is no other way!

4. Mix minced meat, onion and fat. Add spices, salt and pepper ground in a mortar or coffee grinder. Remember that you need to add exactly as much salt as you need. Why is indicated in the first recipe.

That is, for 1 kg of minced meat, one tablespoon of salt.

6. And we begin to knead the minced meat. Also for 20 minutes, until smooth. So that protein compounds appear in the meat in the form of invisible threads holding all the minced meat together.

7. Level the minced meat in a bowl and “expel” all the air by pressing.

8. Cover the bowl with foil and make several punctures in it. Then put it in the refrigerator for 2 - 3 hours so that the fat has time to harden.

9. While the meat reaches the desired consistency, you need to prepare the barbecue, skewers, “swirl” for lighting the coals, charcoal, ignition.

Although many avoid lighting coals with it, they believe that it gives off an odd odor. But chicken meat is tender and susceptible. Therefore, it may be better to light it the old way using paper and thin splinters.

For the same reason, some of my friends do not grill shish kebab on coals, but use birch logs or firewood from fruit trees. I fully agree with them, and if it is possible to grill kebab on a wood fire, then this is without a doubt better. If not, then coals will also work.

You will also need hot water and gloves (optional). They were discussed in the previous recipe, I will not repeat them.

10. Light the fire and make coals. So that by the time the kebabs are formed, the coals are already ready.

11. Remove the meat from the refrigerator and pat it again with your fist so that all trapped air comes out. Divide the minced meat into approximately equal parts of 100 - 150 g each.

12. Take one of the parts and form a bun without air inside and cracks outside. For better and easier shaping of the meat product, wet your hands in hot water. This will prevent fat from remaining on your arms.

13. We put it on a dry and cold skewer and gradually pressing it, we form a thin long sausage of the required size. The sausage should be even, the same size on all edges, this is important for its best roasting.

And it is important that there is no air left inside.

14. To do this, carefully “seal” the junction of the skewer with the minced meat. We make a tight cone, tapering towards the edge, and twist it slightly.

15. Immediately place the skewers on the grill, on the prepared and hot coals.

The heat should be medium, there should be no flames. Just in case, you should have a bottle of water nearby to extinguish them. And also keep the “fan” on hand, you will need it if the heat is not enough.

16. During the entire frying period, rotate the skewers evenly so that the meat is fried evenly.

17. Frying time depends on the heat on the coals and the amount of meat on the skewers. Therefore, you need to cook until a light golden crust appears.

The finished ground shish kebab looks very appetizing. After they are removed from the skewer, the juice preserved inside flows out onto the dish. And of course, I will repeat once again, their taste is simply amazing!

How to cook kebab in a frying pan

In principle, there is nothing new in cooking shish kebab in a frying pan. Everything is prepared exactly the same as in previous recipes, if we take the classic preparation as a basis. The only thing you shouldn't do is add a lot of fat to the minced meat. You don't have to add it at all. And this is understandable, because we will fry the kebabs in oil.

Unless, of course, it's a grill pan. For me personally, it is preferable because you can cook with it without oil. In addition, I like it when characteristic stripes appear on the kebabs. It looks very unusual and beautiful!

Let's look at a slightly different combination of ingredients in this recipe so that we know how to cook lula kebab not only in the classic way, but also in a different way.

You will need:

• lamb (or beef) meat - 1 kg (or mixed minced meat)
• fat tail fat - 200 g
• onions - 2 - 3 pcs
• parsley - bunch
• crushed cardamom - a pinch
• or coriander - 1 tbsp. spoon
• ground black pepper - a pinch
• ground red pepper - a pinch (optional)
• wine vinegar - 1/4 cup (or 6% regular)
• store-bought tomato paste - 1 - 2 tbsp. spoons (optional)
• salt - 1 teaspoon
• flour - 4 tbsp. spoons

Preparation:

1. Twist the meat in a meat grinder or chop it with a knife.

2. Cut the onion and tail fat or lard, cooled in the freezer, into small cubes with a side of 0.5 cm. Or also grind in a meat grinder.

3. Chop the greens as finely as possible. Instead of parsley, you can use cilantro (for those who like it), basil or tarragon. But just one thing, so that there is no overkill with different tastes and aromas.

4. Mix the minced meat with onions and fat.

5. Add spices, salt and pepper crushed in a mortar. Mix. Then mix thoroughly for 20 minutes, periodically beating the minced meat into a bowl or onto a board moistened with water.

6. Cover it tightly with foil and make several holes in it so it can breathe. Then put the minced meat in the refrigerator for 2 - 3 hours.

7. After the time has passed, take out the minced meat, add wine vinegar and tomato paste to it, mix again and pat with your palm.

8. Form sausages by stringing them onto skewers, or just without skewers, roll them in flour and fry in a hot frying pan with the addition of a small amount of oil. You don’t need to fry for long, only 4 - 5 minutes, then reduce the heat to medium and fry for no more than 10 minutes until a nice golden crust appears, that is, until cooked.

By the way, you don’t have to use flour.

That is, in this case, it turns out that we fry kebabs like cutlets.

9. Place the finished products on lettuce leaves and garnish with fresh vegetables.

There is another advantage of cooking lula - kebab in a frying pan. This way you can cook them right away with a side dish, such as vegetables. That is, first lightly fry the coarsely chopped vegetables in a frying pan, and then place the finished minced meat directly on top of the vegetables. It turns out quickly, not so greasy, and most importantly, it’s delicious.

It should also be noted that other spices are added to enhance and change the taste. For example, in Bulgaria, cumin is added to kebabs. They are made small, weighing 40-50 grams and 5-6 cm long. They are called kebapcheta.

There are also recipes where paprika, hot red pepper, crushed black peppercorns, garlic, sugar, and even vodka are added to the minced meat. Maybe this is what is needed, you be the judge. Personally, I am a supporter of the classic recipe, no matter where it is cooked - in the oven, on the grill or in a frying pan.

Today we did not touch upon recipes according to which you can cook lula kebab in an electric kebab maker or on an air fryer. But in principle, if there is a need to cook them, then we prepare the minced meat according to any of the proposed recipes, and then you can proceed according to the instructions for the device.

How and with what to serve ground shish kebab

As a rule, shish kebab made from ground meat, however, like regular shish kebab, is served on a large platter with fresh or grilled vegetables. You can bake them not only on the grill, but also in the oven on a wire rack, or in a grill pan. You can also bake vegetables in foil in the oven.

In Asia, it is also served with flatbread, both regular and unleavened dough. The flatbread from it turns out to be thin in the form of pita bread, only fried in a frying pan with a small amount of oil.

In the Caucasus it is served with lavash. Often they even simply wrap it in it.

Usually, lula kebab is served with sauces. This could be narsharab sauce, which is made from pomegranate. Or with tomato sauce, for example, you can serve it with spicy Turkish sauce. A large selection of different sauces is given in a special large article. There you will find.

Pickled onions are also usually served. It's not difficult to marinate it. And the dish with it becomes much tastier, the onion goes well with the meat and emphasizes its taste.

• Cut the onion into half rings. Pour cold boiled water over it and add 9% vinegar to taste. Leave for 30-60 minutes. The marinade should taste sour, but not too much.
• Then drain the water and serve with the meat.

A sufficient amount of fresh herbs is also served. The golden color of the meat, the juicy pulp of the vegetables and herbs look great on a large platter. All this splendor invariably stimulates the appetite and is great to eat, and with pleasure!

I tried to give all the useful tips in the recipes, but for convenience, let’s bring them all together and add something.

• Use any meat at your discretion, but in the classic version it is prepared from lamb
• It is better to cook from young lamb meat
• if the meat is old, then it can be soaked in water with the addition of vodka (well, this is an extreme case, it is better not to cook shish kebab from such meat)
• adding fat is necessary
• kneading and beating the minced meat is mandatory (at least 20 minutes)
• It is also necessary to keep it in the refrigerator for at least 2 - 3 hours
• salt should be strictly according to the recipe
• Soak bamboo skewers in water for 30 to 60 minutes before use so that they do not burn when baking
• skewers must be clean, dry and cold
• string the minced meat onto skewers or skewers very tightly so that no air remains in it
• To prevent fat from sticking to your hands, you can use gloves, and you need to wet your hands in hot water
• fry on the grill over medium heat until a light golden crust appears, do not overcook, otherwise the meat will not be so juicy
• You should also not overcook in the oven, since the dish is prepared from minced meat, it will cook very quickly
• when cooking in a frying pan in oil, it is better to reduce the amount of fat in the minced meat, otherwise the dish will turn out to be too fatty

That's probably all. I think that now you can easily prepare the kind of kebab you want. I hope that I wrote everything clearly and in detail. What do you think? Do you understand everything, or do you still have any questions?

Although questions usually appear during the cooking process itself. When you read, everything seems to be clear. In this case, cook, try, write what worked and what didn’t work. Although I'm sure everything will work out.

The most important thing is to approach this process with soul and desire! Then everything works out, it even happens that in some way unknown to us. Therefore, I wish you to use exactly this approach in any cooking. And then everything you cook will be not only tasty, but also healthy!

If you find this article useful for yourself, then I will be glad to receive a “Class” from you on social media. networks. I will also be glad to answer your questions in the comments.

Thank you for reading to the end! And for those who have already prepared lula kebab - Bon appetit!

Lula kebab is a delicious juicy oblong cutlet that will not leave any lover of meat dishes indifferent. Traditionally they were made from lamb with the addition of fat tail fat, but over time many interpretations of this recipe have appeared. Lula kebab is great for picnics because it can easily be skewered and grilled over coals.

To make lula kebab, all you need to do is prepare delicious minced meat.. To do this, the meat is passed through a meat grinder several times along with onions, garlic and herbs. You can also add fat or lard. Aromatic spices must be added to the prepared minced meat, which are chosen depending on the type of meat. Some recipes also suggest pre-marinating the meat to make it more tender. This is especially important for pork.

Forming sausages into the desired shape is not so easy. To do this, the minced meat should be well kneaded and beaten, and during the modeling process, constantly wet your hands in water. After this, lula kebab can be breaded in breadcrumbs, flour or starch.

At home, this dish is prepared in the oven., slow cooker or in a regular frying pan. Lula kebab fries quite quickly, so it is often turned over during cooking.

Lula kebab is served with a side dish of fresh, baked or pickled vegetables. Decorate the dish with dill, parsley or basil. Let's look at several recipes for lula kebab at home.

Secrets of making the perfect lula kebab

Lula kebab is a real holiday for convinced meat eaters, regardless of the ingredients and method of preparation. Such sausages will decorate any table and become an unforgettable treat in nature. Beginner cooks may find this dish difficult to master, so it's best to read a few secrets first. how to cook lula kebab at home:

Secret No. 1. To prepare lula kebab in the oven, you need to use wooden skewers. Before cooking, they need to be soaked for half an hour in water and then greased with vegetable oil.

Secret No. 2. To make the cutlets easier to mold, you need to wet your hands in water.

Secret No. 3. Before making cutlets, it is recommended to beat the minced meat so that it becomes homogeneous and slightly sticky.

Secret No. 4. For barbecue, it is better to use oak or cherry firewood, or coals that do not burn out for a long time.

Secret No. 5. It is recommended to sculpt the minced meat chilled. To do this, place the bowl of minced meat in the refrigerator or in a bucket of cold water for half an hour.

Minced meat for lula kebab is not difficult to prepare, the main thing is to let it freeze a little before cooking. These sausages need to be cooked on skewers in the oven. Enough for about 8 regular kebab skewers. Let's prepare lula kebab in the oven according to the recipe as in the photo.

Ingredients:

• 500 g meat;
• 1 onion;
• 3 sprigs of basil;
• 100 g flour;
• Green onions;
• Parsley;
• Salt pepper.

Cooking method:

1. Rinse the meat well, separate from the bones and cut into pieces.
2. Pass the meat through a meat grinder along with onions.
3. Add chopped herbs and green onions to the minced meat.
4. Season with salt and pepper and refrigerate for 30 minutes.

Interesting from the network

Delicious lula kebab can be easily prepared in a regular frying pan. It is only important to turn the cutlets frequently so that they are well fried on all sides. The greens for minced meat must be fresh. You can add additional spices at your discretion.

Ingredients:

• 400 g lamb;
• 100 g lard;
• 1 onion;
• 2 cloves of garlic;
• 1 tbsp. l. dill;
• 1 tbsp. l. cilantro;
• 1/3 tsp. coriander;
• 2 tbsp. l. starch;
• Greenery;
• Salt pepper.

Cooking method:

1. Cut the meat, onion and lard into large pieces.
2. Pass everything through a meat grinder along with herbs and garlic.
3. Add spices, knead the minced meat for 2-3 minutes.
4. Make oblong cutlets from minced meat.
5. Place the lula kebabs in a frying pan with vegetable oil, after rolling them in starch.
6. Fry on both sides until done.

The dish turns out to be quite fatty and nutritious, so it is recommended to serve it with fresh vegetables or pickled onions. During cooking in the oven, the meat must be turned over twice. Let's prepare the following recipe for babka lyulaki at home in the oven. Fragrant and very tender meat will be a great surprise for the whole family.

Ingredients:

• 1 kg beef;
• 300 g onions;
• 150 g lard;
• 1 tbsp. l. starch;
• 1 tsp. dried parsley;
• 1 tsp. ground barberry;
• Greenery;
• Salt pepper.

Cooking method:

1. Cut the meat, lard and onion into pieces suitable for preparing minced meat.
2. Scroll the prepared ingredients through the middle attachment of the meat grinder twice.
3. Add spices and starch to the prepared minced meat and mix well with your hands.
4. Let the minced meat sit for 30 minutes, then beat it off.
5. Make cylindrical cutlets from the minced meat and thread them onto wooden skewers, as shown in the photo.
6. Lightly squeeze the already strung kebabs with your hands and place in the freezer for 5 minutes.
7. Place the kebabs on a baking sheet lined with foil and cook for 30 minutes.

Lula kebab is an ideal dish to cook outdoors. Since this recipe uses pork, the meat will need to be marinated first. The finished cutlets should have a hard crust and uniform color in the cut. Let's prepare lula kebab on the grill according to the recipe as in the photo.

Ingredients:

• 1 kg of meat;
• 3 cloves of garlic;
• 2 onions;
• 300 g lard;
• 30 ml cognac;
• Dried basil;
• Paprika;
• Lemon juice;
• Olive oil;
• Salt pepper.

Cooking method:

1. Cut the pork into large pieces, add salt and pepper.
2. Sprinkle the meat with lemon juice and a little olive oil and sprinkle with spices.
3. Add cognac to the marinade, mix everything and place in the refrigerator for 2-3 hours.
4. Pass the prepared meat through a meat grinder along with garlic, onion and lard.
5. Knead the minced meat thoroughly with your hands, then beat it and leave at room temperature for another hour.
6. Make lula kebabs and string them onto skewers
7. Cook lula kebab over hot coals, turning and fanning frequently.

Chicken kebab may seem a little dry to some, but the slow cooker helps keep the cutlets juicy. Moreover, the use of poultry reduces the calorie content of the dish. If desired, you can add greens and a little more mayonnaise to the minced meat.

Ingredients:

• 400 g chicken fillet;
• 200 g onion;
• 50 g bread;
• 30 ml vegetable oil;
• 30 g mayonnaise;
• 30 g breadcrumbs;
• Salt pepper.

Cooking method:

1. Make minced meat from fillet and bread.
2. Finely chop the onion and add to the meat along with mayonnaise.
3. Add salt and pepper to the resulting mixture, mix well.
4. Form oblong cutlets and roll them in breadcrumbs.
5. Grease the multicooker with vegetable oil and place the lula kebab on the bottom.
6. Cook for 15 minutes on the Sauté setting, turning the meat halfway through cooking.

Now you know how to cook lula kebab according to the recipe with photo. Bon appetit!

According to the traditional recipe, lula kebab - oblong tubes of minced meat - is grilled over charcoal from lamb, like many other oriental dishes. But in many countries where lula kebab is also a national dish, it is prepared from other types of meat. For example, in India preference is given to poultry meat, in Georgia – beef. Beef kebab, if prepared correctly, turns out juicy, tasty, and aromatic. It is prepared both on the grill and at home, using an oven, frying pan, or electric kebab maker.

Cooking features

Whatever method of preparing beef lula kebab you choose, knowing some secrets will come in handy.

• Do not use frozen beef as a base ingredient for lula kebab, as it is impossible to make juicy fried sausages from it. It is especially important to follow this rule if you fry lula kebab on the grill or electric grill.
• In order for lula kebab to stick well on skewers or skewers, the minced meat must be given viscosity. This is done by adding fat tail fat or lard; this component should be approximately 20–30 percent of the amount of meat used.
• It is advisable to chop the meat for lula kebab by hand. This process is labor-intensive, and if you do not have enough time, you can grind the beef by passing it through a large grinder. The main thing is not to make the minced meat too small, as this may not have the best effect on the juiciness of the lula kebab.
• If you want to reduce the calorie content of lula kebab, the lard in the composition can be replaced with chicken, but in this case you need to take more of it. In other words, you can use minced chicken and beef, in which at least 40 percent poultry meat is present.
• Most often, lula kebab recipes include onions. It must be chopped with a knife, without using a meat grinder or blender. Otherwise, onion juice will prevent the formation of dense sausages in the future.
• The minced meat for lula kebab needs to be kneaded with your hands for a long time, otherwise it will not be sufficiently viscous. To prevent it from sticking to your hands, wear gloves and periodically dip your hands in cool water. If you do not use gloves, it is better to use warm water. The same secret will help you form oblong cutlets from minced meat at one of the last stages of preparing lula kebab.
• Don't make lula kebabs too thick. If their thickness is from 2.5 to 3.5 cm, then they will be well fried, but will not have time to burn.

Lula kebab is usually served with tomato sauce, but you can use another sauce, depending on your taste and the taste of your guests. It is recommended to put pickled onions or vegetable salad on the plate along with the lula kebab. Instead of bread, it is customary to serve lavash with lula kebab. If desired, lula kebab can be wrapped in it immediately.

Beef lula kebab on the grill

• beef – 1 kg;
• onion – 100 g;
• pork lard – 0.2 kg;
• salt, pepper - to taste.

Cooking method:

• After washing and drying the beef, cut into layers 1 cm thick. Place 3-4 layers on top of each other, chop lengthwise and crosswise with a special hatchet. Gather the minced meat towards the center and smooth it out. Chop again. Repeat the procedure until the meat acquires the consistency of minced meat. Chop the remaining beef this way.
• Roll the lard through a meat grinder or grind it in the same way as meat. Mix it with minced meat.
• Cut the onion into small pieces and add to the minced meat.
• Add some salt and pepper. Knead the minced meat with your hands. You need to knead for at least 20 minutes.
• Place the minced meat in a plastic bag and beat it, throwing it on the table. Remove from the bag, place in a bowl and place in the refrigerator for 1-2 hours.
• Cover the skewers with meat, pressing it down with your hands so that the sausages are about 5 cm shorter than the width of the grill, and their thickness is no more than 3.5 cm.
• Place the skewers over the coals. Fry the lula kebab over the coals, turning the skewers often. Only in this case will the lula kebabs quickly become covered with a golden brown crust, remaining juicy inside. You need to fry for an average of 12 minutes.

When serving lula kebab, you can sprinkle with fresh herbs and green onions. Serve hot, directly on skewers or carefully remove from them.

Beef lula kebab on an electric kebab grill

• minced beef – 1 kg;
• pork lard – 0.2 kg;
• fresh dill – 30 g;
• fresh cilantro – 30 g;
• garlic – 3 cloves;
• onions – 100 g;
• salt, spices - to taste.

Cooking method:

• Chop the greens.
• Peel the onion and chop finely.
• Pass the garlic through a press.
• Grease the electric barbecue grill with a small amount of lard. Add the rest to the minced meat, first grinding it using a blender or meat grinder.
• Add greens, onions, garlic to the minced meat, lightly add salt and pepper.
• Knead the minced meat well with your hands, then beat it.
• Place the minced meat in the refrigerator for an hour.
• After the specified time has passed, remove the bowl of minced meat from the refrigerator. Stick it around the skewers, leaving 2 cm on each side. The thickness of the lula kebabs should be about 2.5–3 cm, no more. Place unused minced meat in the refrigerator.
• Place the skewers in the electric kebab maker and turn it on. Since the skewers rotate around a powerful heating element and around an axis, lula kebabs cook quickly. After 8–10 minutes they can be removed.

Lula kebabs should be served hot, so it is better to prepare the second portion after the first one has been eaten. You can remove the finished lula kebabs, wash the skewers in cold water, dry them and prepare the second batch. While you are finishing the first portion, the second will just be ready.

Beef lula kebab in the oven with vegetables

• minced beef – 1 kg;
• minced pork – 0.3 kg;
• cherry tomatoes – 0.2 kg;
• sweet pepper – 0.4–0.5 kg;
• ground nutmeg – 5 g;
• dried basil – 10 g;
• garlic – 3 cloves;
• onions – 100 g;
• salt, ground black pepper - to taste;
• vegetable oil – 20–30 ml.

Cooking method:

• Mix two types of minced meat, add garlic passed through a press, finely chopped onion with a knife, dried basil, nutmeg, and salt.
• Knead the minced meat thoroughly with your hands. Form it into oblong cutlets about 2.5–3 cm wide and about 5 cm long. Beat them, tossing them from hand to hand. Place in the refrigerator for an hour.
• Soak wooden skewers in water for an hour.
• Wash the tomatoes and peppers. Peel the pepper from seeds and cut into squares approximately 2–2.5 cm in size.
• Thread onto skewers, alternating vegetables and kebabs.
• Preheat the oven to 200 degrees.
• Grease a baking dish with oil, place skewers with lula kebabs on it, sprinkle them with the remaining oil.
• Place the pan with lula kebabs in the preheated oven. Bake for 15–20 minutes.

You can replace the minced pork in the recipe with chicken, taking about 400 g instead of 300 g. In this case, lula kebab will appeal to even those who are on a diet. Lula kebab prepared according to this recipe is served without a side dish.

Beef lula kebab in a frying pan

• beef – 1 kg;
• tail fat – 0.3 kg;
• fresh cilantro – 100 g;
• fresh parsley – 100 g;
• onions – 0.2 kg;
• salt, ground red pepper - to taste;
• paprika – 5 g;
• Armenian lavash – 6 pcs.;
• adjika - to taste;
• vegetable oil - as much as needed.

Cooking method:

• Prepare minced meat from beef and tail fat by chopping the meat with a knife, and cooling the tail fat and chopping it on a grater.
• Add chopped onion, salt, paprika, and hot pepper to the minced meat.
• Knead the minced meat thoroughly and beat it on a cutting board. Place in the refrigerator for an hour.
• After the specified time, form 12 sausages from the minced meat and fry them in a preheated frying pan in boiling oil. You need to fry for 12–15 minutes over medium heat, often turning the lula kebabs to the other side. As a result, they will be covered with a golden brown crust, remaining juicy in the center.
• Cut the lavash sheets in half, brush each one with adjika (not completely, but only a small area the size of a kebab).
• Place lula kebab on adjika, cover it with several sprigs of herbs and wrap it in pita bread.

Lula kebab is served hot. It does not require a side dish. It is worth keeping in mind that according to this recipe, lula kebab turns out to be spicy.

Beef lula kebab can be prepared in different ways. If you know how to make minced meat correctly and follow the technology, the finished dish will not disappoint you.

Today we will present you a step-by-step recipe - lula kebab on skewers. We will also tell you how such a dish can be prepared at home, without using a grill or coals.

General information about the dish

Before I tell you how to make a proper lula kebab, we should tell you what this dish is.

The term “lulya kebab” is of Turkic-Arabic origin. It consists of two words: “lula”, meaning “pipe”, and “kebab”, meaning “fried meat”. This is a meat dish that is very common in Central Asia, the Caucasus and the Balkans.

Cooking principle

Lula kebab, the photo of which is presented in this article, is skewered and grilled. Most often, this lunch is made from fatty chopped lamb and onions. Moreover, eggs and bread are never added to minced meat.

A special feature of the preparation of the dish in question is the long-term kneading of the meat ingredient. This process is necessary so that the protein is released from the minced meat and it becomes dense and viscous. Only in this case will it sit firmly on the skewer and not fall apart during its heat treatment.

Spices are added to lula kebab in limited quantities. As a rule, only pepper and salt are added to the minced meat.

Sauce for lula kebab is made very rarely. This is due to the fact that a properly prepared dish turns out very juicy.

In most cases, such a lunch is presented to the table along with pita bread and greens. It should also be noted that in the Caucasus, lula kebab is often prepared not only from lamb, but also from other types of meat, such as beef and poultry. By the way, walnuts are often added to it.

Step-by-step recipe for lula kebab on skewers

Only a small number of housewives know exactly how such a dish is prepared. Therefore, we decided to tell you about how Khankishiev Stalik makes it. Lula kebab is his favorite dish. According to the famous chef, to prepare such a dinner we will need:

• fatty lamb (meat parts only) - about 3 kg;
• white onions - 500 g;
• tail fat - about 500 g;
• table salt - for each kg of minced meat, 1 large spoon (without a slide);
• zira - for each kg of minced meat, ½ large spoon;
• chopped black pepper - ½ large spoon for each kg of minced meat;
• ground coriander - for each kg of minced meat, 1 large spoon (without a slide).

Meat processing

How to implement the lula kebab recipe on skewers? First you need to process the main ingredient. The fatty lamb is washed thoroughly, all unnecessary elements are cut off from it, and then laid out on a large and smooth board. It is advisable to chop the meat product using culinary axes (2 pcs.). This is necessary to ensure that the dish is as tasty, juicy and tender as possible.

Grind fatty lamb until it turns into homogeneous and fine minced meat. If during the chopping process the meat begins to stick to the axes, it is recommended to immerse them in boiling water for a few seconds. Fat will not stick to hot steel, and the process of chopping lamb will be much easier.

Processing other ingredients

Lula kebab over the fire turns out very aromatic and tasty. But before you begin to heat treat it, you need to prepare a homogeneous minced meat. To do this, use half a kilo of onions and the same amount of fat tail fat. Wash both ingredients thoroughly, cut off all unnecessary films and tendons, and then chop very finely with an ordinary knife or ax.

Other ingredients such as bread soaked in milk or eggs should not be used. Otherwise, the taste will be irreversibly spoiled.

Preparation of minced meat

The presented recipe - lula kebab on skewers - requires careful kneading of minced meat. To do this, it is moved into a large form, and then the previously chopped one is added and the ingredients are mixed for a long time with your hands. This is necessary not only so that the tail fat and onions are evenly distributed throughout the meat, but also so that it releases the protein. During kneading, the minced meat forms peculiar threads. They are the ones who will hold it on the skewers, preventing it from falling apart.

After a long and thorough mixing of the ingredients, pre-prepared spices are added to them. Thus, table salt, cumin, ground coriander and allspice are alternately added to the minced meat. After this, the products are thoroughly mixed again, but this time so that the spices are evenly distributed throughout the lamb.

Do you know how the dish in question is prepared by Khankishiev Stalik? Lula kebab turns out juicy, but at the same time does not lose its shape thanks to the special preparation of the minced meat. The famous culinary specialist claims that to do this, he distributes the finished meat product evenly over the bottom of the dish where the lamb was previously kneaded, and then covers it with cooking foil and puts it in the refrigerator. This is necessary so that the fat hardens well and the dish is formed easily and quickly.

How should it be formed correctly?

Before frying the lula kebab over the fire, the aromatic minced lamb should be properly skewered. To do this, soak your hands in hot water, and then take the meat product in the amount of a full man’s fist. They make a kind of cutlet out of it, making sure that it does not have any cracks.

After the described steps, carefully thread the product onto a long skewer and begin to distribute it along its entire length. In this case, the skewer is actively rotated around its axis, and the minced meat is pressed firmly with the palm so that there is no air left inside it. If air pockets still remain, then most likely the kebab will fall apart during the heat treatment process.

Cooking on the grill

After all the minced meat is on the skewers, they are immediately placed on the grill with coals. Turning regularly, make sure that the dish does not burn, but is completely cooked, aromatic and very tasty.

The first sign that the lula kebab is fried is the juice that begins to actively drip from the minced meat.

How to present guests with a delicious Caucasian dish?

After heat treatment of the dish on the grill, it is carefully removed and placed on a large plate. This type of lunch can be served directly on skewers. Although some housewives prefer to remove pieces of meat and place them on a plate decorated with herbs and fresh vegetables.

As a rule, lula kebab is consumed together with Caucasian lavash, cucumbers and tomatoes. We have already said that a properly prepared dish does not require additional preparation of various sauces and dressings. After all, a real lula kebab turns out incredibly juicy and tender.

How to cook lula kebab at home?

Now you know how Khankishiev Stalik prefers to cook such a delicious Caucasian dish as lula kebab. However, it should be noted that there are other ways to create it. We'll look at which ones right now.

Grilled chicken lula kebab is prepared according to the same recipe as presented above. But what should those housewives do who do not have the opportunity to light a fire and fry a delicious Caucasian dinner over coals? In this case, it is recommended to cook lula kebab. Of course, such a dinner will not have that pleasant aroma and taste that is inherent in charcoal-grilled meat. However, if prepared correctly, you will definitely amaze your household with a tasty and satisfying dish. What do we need for this? To make lula kebab at home, you need to purchase:

• fatty beef (only the pulpy parts) - about 1.5 kg;
• white onions - 250 g;
• tail fat - about 250 g;
• table salt - for each kg of minced meat, 1 large spoon (without a slide);
• khmeli-suneli - for each kg of minced meat, ½ large spoon;
• crushed black pepper - ½ large spoon for each kg of minced meat.

Process of preparing minced meat

Beef lula kebab on skewers turns out very aromatic and tasty. If you do not have the opportunity to light a fire, then the dish in question can be cooked in the oven. It should be noted that for this you will also need to thoroughly mix the aromatic minced meat.

The fatty beef is washed thoroughly, and then all unnecessary veins are cut off and very finely chopped with a culinary ax. After this, shredded fat tail fat and onions are added to the meat product. After mixing the ingredients with your hands, they are seasoned with salt, suneli hops and ground black pepper. The output is homogeneous minced meat, which is placed in the refrigerator for some time.

The process of forming and cooking in the oven

After the ground beef has slightly hardened, it is divided into several parts and formed into unique sausages. Then they are placed on a baking sheet lined with baking paper and sent to the oven. In this form, the Caucasian dish is baked for 45 minutes at a temperature of 190 degrees. During this time, the lula kebab should be completely cooked, juicy and tasty.

How to present it to the dinner table?

After the lula kebab is cooked, it is carefully removed from the baking sheet and distributed onto plates. Sliced ​​fresh vegetables and herbs are placed next to the meat product. If desired, such a dinner can be served with some kind of side dish with a slice of white bread.

Let's sum it up

Lula kebab is a very tasty and juicy dish, for the preparation of which you do not need many ingredients. This dinner is good to make not only from lamb, but also from beef, poultry and even pork.

Of course, lula kebab tastes best when grilled over coals. However, most housewives prefer to make it in the oven or slow cooker. In such devices, a Caucasian dinner is obtained without the characteristic smoke aroma. But, despite this, it still remains a favorite dish of many chefs.