From Turkic lula is translated as "pipe", and kebab in Arabic means "fried meat". Due to its oblong shape, the dish really resembles a pipe made of fried meat. Traditionally, kebabs are made from young lamb. Chopped lamb (minced meat) is strung on skewers, and then roasted on a grill filled with hot coals to smoke smoke. The result is thin and long fried sausages very tasty, juicy and spicy.
In addition to the classics, kebab recipes from pork, beef and even chicken are popular, which can be cooked on the grill, in the oven or in a pan. To make it easier for you to understand all this diversity, I will tell you in detail how to cook lyulya, how to knead minced meat, what to add to it, how to put it on skewers and fry it correctly in all ways and from any meat.
Ingredient selection rules
- Use the right meat. In the classic version, lamb is usually taken, although pork, beef or chicken, as well as a mixture of them, is quite suitable. The fatter the pulp, the juicier the dish will end up. It is important that the piece is fresh, chilled, but in no case frozen. When buying, pay attention to the color and smell to determine the freshness of the meat.
- Do not add eggs and bread. The composition of the dish contains only meat, fat tail fat (lard), onions and spices. There should be no eggs and bread. We are not preparing meatballs, we do not need extra binders for minced meat.
- Sala should be a lot. Ideally, at least 1/4 of the total weight of the meat is put in fat, then the minced meat turns out to be juicy and viscous, and the sausages do not fall off the skewers.
- Do not twist the onion in a meat grinder, it must be chopped very finely with a sharp knife. You can not use a meat grinder or blender, otherwise the consistency will turn out to be too viscous, pasty, and you will not be able to firmly fix the product on the skewer.
- Add spices and salt in moderation. Of the spices, only black and red pepper are traditionally used. You can add coriander, cumin, fresh or dried herbs. It is desirable to grind spices manually in a mortar, then their aroma will be more pronounced. Salt should be moderate, otherwise there is a risk of depriving the kebab of juiciness.
Lula kebab at home - a recipe with step by step photos
You will need fresh lamb (or a mixture of pork + beef in equal parts). If the lamb was young, up to a year old, then, as a rule, its flesh is without a specific taste and smell. More mature lamb is recommended to soak for a couple of hours in vodka. You will also need fat tail fat or lard, a lot of onions and spices. I will tell you how to cook a delicious homemade kebab in the oven. Try it - it's very tasty!
Total cooking time: 2 hours
Cooking time: 30 minutes
Output: 10 pieces
Ingredients
- lamb or a mixture of pork and beef - 1 kg
- tail fat or lard– 250 g
- onions - 3 pcs.
- dried basil - 1 tsp
- dried cilantro - 1 tsp
- whole coriander - 1 tsp
- zira - 0.5 tsp
- black pepper - 1 tsp
- red pepper - 1 tsp
- salt - 1 tbsp. l. without a slide
Cooking
I carefully cleaned the meat from all the films and veins, because if they get caught in ready dish, then it will be difficult to chew them, and this is unacceptable. That is why store-bought minced meat is not suitable for us. I chopped the pieces through a large mesh - I got the optimal grinding for kebab, which retains juiciness minced meat.
Combined with onion, cut into very, very small cubes. It needs to be chopped as small as possible with a knife. It is strictly forbidden to pass it through a meat grinder / blender / grater! The pieces need to stay dry and not release their juice when grinding, then they will make the minced meat juicy during the frying process. If you add the onion "gruel" right away, it will soften the mixture and the kebab will not stick to the skewer.
Next, the mixture must be thoroughly and for a long time kneaded, for at least 15 minutes, so that the meat softens and releases protein - it forms long threads that are interconnected and strengthen the stuffed workpiece, so the lula sausages do not fall off the skewers.
I added salt and two types of pepper, dried basil and cilantro, cumin and coriander seeds, mashed in a mortar. Once again, carefully knead the minced meat to evenly distribute the spices. At the end, beat it in a bowl several times to compact the mixture and release all the air. I tightened it with foil and sent it to the refrigerator for 2-3 hours - another secret, due to which the meat will be better kept on skewers. The thing is that the fat will harden, which means it will “grab” the fibers better.
The chilled minced meat is left to be strung (if on bamboo skewers, then do not forget to soak them in water beforehand so that they do not burn). I divided it into portions of about 150 grams. I formed balls the size of a tennis ball and pricked them in the center of the skewer (here you need a short one 35-40 cm long). Turning slightly, I distributed the minced meat along the skewer, thereby forming a long sausage 3–3.5 cm thick. Try to compact with your hands as carefully as possible so that there are no voids inside - when baked, meat juice will collect in them, which can tear our wonderful kebab. The beginning and end of the sausages must be carefully “pasted” to the skewer.
If you cook kebab on wooden skewers, then the technique will be a little different. More convenient to form meat ball, insert a skewer in the center, and then roll the workpiece back and forth on the work surface / board / large flat plate. The portion will be smaller, 70-80 grams, otherwise the skewer will sag under its own weight.
It remains to bake sausages in the oven. To do this, I transferred the blanks to a baking sheet - with high sides, so that the skewers literally hung on them and it was convenient to turn them over without removing them from the oven. It is advisable to line the baking sheet with foil, then it will not have to be washed from drops for a long time. If there is no such baking sheet, then you can adapt any heat-resistant form of a suitable size or simply put it on a grate greased with oil, and substitute a baking sheet from below into which the fat will drip. At the same time, you can bake bell pepper for a side dish, if you wish.
I cooked the kebab in the oven at 250 degrees for 15 minutes (the oven must be heated to the limit in advance). Flip occasionally for even roasting. It is better to cook in portions, 4-5 at a time, then the heat will be greater, which means that the dish will cook faster and more evenly. Hot kebab can be served directly on skewers, immediately piping hot, along with pita bread, fresh vegetables and herbs. Sauce will not be superfluous, for example, satsebeli or any other spicy, sweet and sour and garlic Sause.
How to cook kebab on the grill
V classic recipe kebabs are cooked in nature, for example, in the country, they kindle a barbecue and roast over smoldering coals. So that it does not fall off the metal rod, is not raw inside, is well fried, but does not burn out, you need to follow a dozen rules:- Finely chop the meat or beat into minced meat through a meat grinder with the largest grate, add pieces of lard and diced onion. These are the 2 main ingredients of kebab, their proportional ratio is approximately as follows: 1 kg of meat - 250 g of lard - 3 onions. Of the spices, black pepper is required, all other spices can be selected to taste.
- Knead with your hands for 15-20 minutes so that the protein stands out from the minced meat to the maximum, the minced meat becomes viscous and dense, then it sits firmly on the skewers and does not fall apart. Whipping with a kitchen machine is not recommended, as the fat will get very hot from the knives, and the mixture will fall apart.
- Put the bowl with the blank in the refrigerator for at least 2-3 hours - the cold test will do him good, the fat will harden, which means it will be easier to sculpt. You can divide into portioned sausages, and then wrap each in a film. When you go on a picnic, remove the packaging when the coals are ready to save time.
- While the minced meat is cooling, prepare the coals. Do not use coniferous firewood to light the barbecue, it is better to take deciduous trees.
- Organize 2 zones for frying on the grill: hot - with burning coals, warm - with smoldering coals.
- Prepare skewers - they should be wide, cold and dry.
- To make it easier to form sausages, do not forget to dip your hands in water before stringing. It is important that the meat does not stick to your hands, otherwise it will be difficult to stick around the skewer.
- Form the sausages not too thick so that they have time to properly bake on the coals. The optimal thickness is about 3-3.5 cm. The meat mixture should fit snugly against the metal rod, otherwise the meat juice will collect in the resulting voids and the product will fall apart.
- Place the skewers with raw meat into the brazier filled with coals, first into the hot zone until a golden crust forms. After a couple of minutes, move to the area of embers for complete frying. As a rule, 12 minutes is enough for the kebab to cook. And don't forget to turn it over from time to time.
- In no case do not pour water on hot coals so that caustic smoke is not absorbed into the tender minced meat, it is better to take a fan in your hands and ensure free air circulation, then the lula will be baked evenly.
That's all! Rather, serve the kebab directly on skewers, putting it on thin pita bread and seasoning with a bunch of fresh herbs. Fresh vegetables, pickled onions and sauce are appropriate. Overeat!
Lula kebab recipe on skewers (video)
Lula kebab in the oven
In the oven, kebab is just as tasty as on the grill, however, without the aroma of smoke. There is practically no difference in the recipe, except that instead of an open fire, a grate and an oven tray are used.
Cooking principles:
- The dish is cooked in the oven at a temperature of 220 to 250 degrees.
- You can bake on small skewers up to 40 cm or on wooden skewers.
- It is advisable to soak wooden skewers in water for an hour so that they do not smoke in the oven.
- Lyulya-kebab is laid out on a grate, greased with oil, and a baking sheet is placed below for dripping fat.
- Cooking time is 15-20 minutes.
The cooking technique is simple: cook minced meat, beat off, cool, string tightly on skewers or skewers, then put them on a wire rack and bake until fully cooked, turning over from time to time.
Advice: line the bottom of the baking sheet with foil or parchment paper, then you will get rid of the need to wash the baking sheet from burning for a long time.
Lula kebab in a frying pan
Fried kebab, unlike cooked in other ways, turns out to be the most fried and ruddy. But also more high-calorie, as it is cooked in vegetable oil. Here it is important to achieve not only golden brown, but also so that the meat does not remain raw inside.Cooking principles:
- Lula kebab in a pan is advisable to cook on wooden skewers.
- It is better to take a large frying pan so that the products fit freely in it and it is convenient to turn them over.
- Ideally, use a grill pan, but if such dishes are not available, then any thick-walled pan will do.
- For frying, only refined vegetable oil, it does not burn so strongly and does not smoke when heated for a long time.
- The frying temperature should be medium, then the sausages will have time to fry inside, and do not forget to turn over often so as not to burn.
Cooking is no different from the classic recipe, except that the minced meat is strung on wooden skewers. Next, you need to heat the pan, pour in the oil, put the blanks in the pan, fry at medium temperature until fully cooked, carefully turning over.
Advice: To remove excess fat, blot the fried sausages with paper towels.
Minced meat recipes for kebabs
There are dozens of kebab recipes, each country has its own recipe, in which something national is added. The differences relate mainly not to technology - it is one, but to the ingredients. For example, in Iran, lula is fried from fish, flavored with saffron, lemon juice, olive oil and aromatic herbs. And in the south, it is made from chicken, served on a freshly baked tortilla with onion rings and mint chutney.
Magic food has collected for you the most popular recipes that are successful in our latitudes. When you know the basics of the dish, the technique of cooking on the grill, in the oven and in the pan, it remains to vary the ingredients and enjoy the new flavor accents of a hearty meat dish. So, what kind of minced meat can you cook lyulya from?
Recipe #1: lamb - 1 kg, lard - 200 g, onion - 150 g, dried basil - 1 tsp, dried mint - 1 tsp, sumac - 1 tsp, salt and a mixture of ground peppers - to taste .
Recipe #2: young lamb - 700 g, tail fat - 150 g, garlic - 1 head, onion - 2 pcs., red hot pepper - 1 tsp, dried basil - 2 tsp, coriander - 1 tsp. , vinegar and lemon juice- 1 tsp each, salt - to taste.
Recipe #3: lamb - 500 g, lard - 150 g, large onion - 1 pc., garlic - 2 teeth, fresh dill and cilantro - half a bunch each, coriander - 0.5 tsp, salt and black pepper - to taste .
Pork lula kebab
Recipe #1: pork - 700 g, lard - 100 g, onions - 2 pcs., garlic - 2 teeth, green onions - 3-4 feathers, cilantro - 4-5 sprigs, salt, pepper, coriander and basil - to taste.
Recipe number 2: minced pork- 1 kg, fat - 250 g, sweet ground paprika- 1 tsp, onions - 3 pcs., a mixture of Italian herbs - 1 tsp, liquid smoke- 1 tsp, pepper and salt - to taste.
Beef kebab
Recipe #1: beef - 700 g, lard - 100 g, parsley and dill - half a bunch each, garlic - 6 teeth, onion - 3 pcs., spices and salt - to taste.
Recipe number 2: beef - 1 kg, onion - 2 pcs., garlic - 2 teeth, ground black pepper - 1 tsp, sweet ground paprika - 0.5 tsp, hot chili pepper - 0.5 tsp. l, sugar - 0.5 tsp, salt - 1 tbsp. l., finely chopped bell pepper - 1 pc., diced pulp of a small tomato - 1 pc., cilantro - 2 sprigs, butter- 50 g.
Chicken kebab
Recipe #1: chicken fillet- 500 g, eggs - 2 pcs., hard cheese - 50 g, butter - 30 g, onion - 2 pcs., finely chopped Bell pepper- 1 PC.
Recipe #2: chicken legs- 1 kg, lard - 150 g, onions - 2 pcs., sweet ground paprika - 1 tsp, salt and pepper - to taste.
Recipe number 3: chicken fillet - 1 kg, vegetable oil - 3 tbsp. l., garlic - 3 teeth, lemon juice - 2 tbsp. l., onions - 2 pcs., chopped herbs, salt and spices - to taste.
What to serve with kebab?
Lula kebab is served hot, usually without removing the skewer, spread on top of pita bread or wrapped in thin sheets so that they are saturated with meat juices. If there is no pita bread, then you can serve churek or other unleavened cakes. Traditionally, the dish is complemented with herbs and pickled onion rings, fresh assorted vegetables or baked eggplants, tomatoes and bell pepper. Garnish with pomegranate seeds and lemon wedges. Be sure to need a sauce that will emphasize the taste of meat: tomato, mustard, garlic, satsebeli and so on.
The sauce can be prepared from tomatoes fried on the grill and peeled, just chop them as small as possible, add parsley and scalded onions, a little salt and a drop of vinegar, mix everything. Serve as follows: brush a sheet of pita bread with tomato sauce, top with a lula, close the pita bread and fry again on the grill so that the bread is crispy. Another option is to pour sausages canned beans and decorate with greens. The beans will give the meat spicy taste, will make it more saturated.
For kebab fried or baked in the oven at home, you can make a quick garlic sauce, pass a couple of cloves through a press and mix with unsweetened yogurt, add salt and chopped herbs. You can just dissolve tomato paste in water, add spices, chili pepper and boil. And if there are 250-300 g of tomatoes in the refrigerator, then cut them into large slices, boil for 10 minutes, rub through a sieve to get rid of seeds and skins, then return the sauce to the stove, add hot pepper, sugar and salt to taste, cool, season with finely chopped garlic, dill, parsley or cilantro. Very tasty!
Now you know all the secrets of the oriental kebab, which means you can have a summer picnic at home at any time. Choose a recipe - smoky on the grill, fried in a pan until golden brown or incredibly juicy baked kebab on a baking sheet. In any case, tender tubes of minced meat will arrange a grand feast for your stomach. The main thing is to stock up fresh meat, endurance and good mood. Have a delicious holiday!
In the Middle East, "kebab" is not only called mutton sausages put on skewers. There, this concept means any meat cooked on a grill or on coals. They can fry it in a whole piece, they can chop it finely, they can make chopped minced meat out of it - it will still be a kebab. Even our shish kebab is called shish-kebab in the East. There are many varieties of kebabs. We have selected 5 of the most famous and delicious:
Donner kebab
In Russia, this dish is better known under the Arabic name - shawarma. Which is practically the same as doner kebab - meat fried on a spit and wrapped in a flatbread with sauce and vegetables. This dish is “packed” in pita or in thin pita bread.
Photo: One million menus
500 g lamb
200 g minced meat
2 tbsp yogurt without additives
2 tbsp olive oil
1 tbsp tomato paste
1 bulb
1 red onion
cucumber and tomato
Salt, pepper, other spices to taste
Step 1. Cut lamb into palm-sized layers, 0.7 mm thick. Repulse.
Step 2. Put in a bowl, sprinkle with spices and pour over yogurt with olive oil. Leave to marinate for 2 hours.
Step 3. Chop the onion in a blender and mix with minced meat. Add tomato paste, spices, salt and pepper to them and mix everything well.
Step 4. Cover the form with cling film, put chops on it, then a layer of minced meat. So alternate until the meat is over, finish with a steak. Put everything in the freezer for a day.
Step 5. Before the guests arrive, let the meat defrost a little, cut into small pieces and fry it until cooked.
Step 6. Stuff the pita meat, add to it the red onion cut into rings and pieces of vegetables.
Lula kebab
Lula kebab Photo: Shutterstock.com 1 kg young lamb or lamb
5 bulbs
70 g tail fat
1 tsp zira
1 tsp coriander
1 bunch cilantro
Step 1. Clean the meat from films and veins, rinse and dry with a towel. Pass meat, onion and fat tail fat through a large meat grinder grate.
Step 2. Grind pepper, cumin and coriander in a mortar or coffee grinder. Add spices and salt to minced meat. Knead minced meat for 10-15 minutes.
Step 3. Pass the minced meat through a meat grinder again. Once again, knead properly.
Step 4. Refrigerate for 2 hours.
Step 5. Stick minced meat on skewers in the form of sausages.
Tip: wet your hands with cold water when sculpting.
Step 6. Bake kebabs on coals, periodically turning over. Check the readiness with a toothpick, if transparent juice flows when pricked, the lula is ready.
Tas kebab
So in Turkey they call stew with gravy. “Kebab”, as mentioned above, is fried or simply cooked meat, and “tas” is Turkish for “bowl”. Most often this dish is made from lamb. Often such meat is accompanied by a side dish of potatoes or carrots, and sometimes a flatbread is served with the meat to dip it in gravy.
Photo: A million menus 500 g lamb pulp
1 bulb
1 tooth garlic
1 tomato
2 tbsp tomato paste
1 small green pepper
salt to taste, a pinch of black pepper and hot paprika
4 cups boiling water
Step 1. Cut the meat into large cubes.
Step 2. Cut the tomato crosswise, scald and remove the skin from it. Cut into large cubes.
Step 3. Finely chop the onion.
Step 4. Fry the onion over high heat, add chopped garlic and mix.
Step 5. Add tomato paste, tomato, fry, mix and put the meat in the frying.
Step 6. Fry for 3 minutes, then close the lid, reduce heat and simmer for 2-3 minutes.
Step 7. Boil water, add it to the meat. Salt, pepper and simmer until tender under the lid. Then turn off, but do not open the lid, but wait another 10-15 minutes.
Step 8. Serve in deep bowls with plenty of gravy.
Kyufta kebab
Extremely popular kebabs in Turkey. In shape, they are similar to lyula. But it is much more aromatic, since a lot of spices and herbs are put in minced meat.
Kufta kebab Photo: Commons.wikimedia.org
1 kg lamb mince
1 bulb
3 tooth garlic
2 tsp cumin
1 dec. a spoonful of ground coriander
½ tsp ground cinnamon
¼ tsp ground allspice
¼ tsp cayenne pepper
½ tsp dry ginger
4 tbsp finely chopped parsley (or 1 tablespoon dried parsley)
4 tbsp finely chopped cilantro (or 1 tbsp dried cilantro)
Olive oil (or other vegetable oil)
Sticks for barbecue
Step 1. Soak the barbecue sticks in water for half an hour.
Step 2. Chop the onion with a blender, pass the garlic through a press.
Step 3. Add onion and garlic to minced lamb, mix. Add all spices and herbs. Salt.
Step 4. Knead the minced meat for 5 minutes.
Step 5. Make sausages and stick them on sticks. Fold the kyufta on a baking sheet and leave in the refrigerator for half an hour - to stand.
Step 6 Bake kufta on the grill or in the oven. Can be fried on a grill pan.
Kebapcheta
From the collection of the Million menu portal.
This is a Balkan kebab. It is all the same fried sausages made from ground meat with spices. But they have a very special taste. Serbs call this dish "chevapchiich", Bulgarians - "kebapcheta" in Macedonia it is called "chebapi".
Kebapchetu is served on the table with lots of chopped onion rings and fresh white bread. The garnish is also served cut into rings. capsicum, sliced tomatoes or fried potatoes.
Photo: One million menus
350 g beef pulp
350 g veal pulp
350 g lamb pulp
300 g pork pulp
1 bulb
1/2 tsp seeds
Step 1. Cut the meat into pieces weighing 50 g, salt and mix. Skip the meat through a meat grinder with a frequent grate (beef - twice).
Step 2. Put the minced meat on a flat dish or on a small cutting board in an even layer 10 cm thick. Set the dish with minced meat on ice or place it in the upper part of the refrigerator and hold for 10-12 hours. In this case, the minced meat should be chilled, but not frozen.
Step 3. Knead the minced meat with wet hands until it becomes soft and elastic. Add finely chopped onion, cumin, salt and mix.
Step 4. From the prepared minced meat, form sausages with a diameter of 2-2.5 cm and a length of 6-7 cm and cool them for 1-2 hours.
Step 5. Grill in the oven or over hot coals.
Step 6 Serve with fresh vegetables.
There are a lot of hot dishes in Turkey. It will probably be difficult to list everything, especially since each locality has its own culinary chips. Let's try to highlight the main types of hot dishes
KEBAB (kebap, or kebab)
- the most common hot dish in Turkey. It comes from distant antiquity and a nomadic way of life. Turkic peoples. There are a lot of types of kebabs: they can be grilled pieces of meat; stewed pieces of meat; fried meat, cut into chips; meat cooked on a skewer. Kebabs in Turkey are prepared both from meat (lamb, beef, goat), and from fish, game, seafood, and vegetables. The way of cooking kebabs is also varied: grilled, stewed, fried, in the tandoor. Kebabs are also made from minced meat. Kebab cooked on a skewer is called shish kebab (şiş kebap).
Each region of Turkey boasts its own kebab preparation. But in order to try this or that type of kebab, it is not at all necessary to go to a specific area. Often the types of the most popular kebabs are prepared all over Turkey.
adana kebap adana kebap. Made from minced meat in the form of flat long strips. There is a recipe for adana kebab on the forum
Urfa kebab - urfa kebap. On the forum you can see the recipe Urfa kebab. Made from minced meat on a skewer. The spiciest kebab I have ever tasted. In general, in Sanliurfa, pepper is so popular that, in my opinion, they put it in ice cream and compote.
Pieces of meat cooked on a skewer. Served with tortillas
Kushbashi (Kuşbaşı)- meat cooked on a skewer with pieces of fat
Kebab Tests – testı kebap Cuisine of Cappadocia. Served in a corked clay pot, which is broken with a knife. Inside is lamb with vegetables. In the guide to Cappadocia you can read about the cuisine of Cappadocia
Doner kebab - döner kebap- our, for some time now, native, shawarma. See the dener recipe
- Döner's brother is very popular on the southeastern coast of the Mediterranean. It differs from dener in that the contents are wrapped in a thin cake
- thinly sliced meat on a flatbread under tomato sauce. see Iskender kebab recipe
- small pieces of meat, fried on thin wooden skewers. Served in quantities of approximately 10 pieces.
- pieces of meat with vegetables with a delicate yoghurt sauce
- eggplant skewers. But vegetarians won't like it. Pieces of eggplant alternate with pieces of meat.
Not from peaches at all. These are lamb cutlets, which are wrapped in the thinnest layer of lamb fat before frying. thanks to this sheftali kebab is very juicy
Lula kebab is traditional meat dish Caucasus, Central Asia and the Balkans. It is prepared on skewers, fried on coals, and therefore is a direct and main competitor to the traditional barbecue. Some gourmets even put kebab much higher than barbecue, thereby paying tribute to its tenderness, juiciness and richness of taste. It is quite possible to agree with this, especially if we remember that kebab is made from minced meat (minced meat) and contains a whole bunch of fragrant oriental spices.
Unfortunately, it is far from always possible to get out into nature, light a barbecue and cook your favorite delicacies with smoke. That is why I will tell you not only how to cook kebab on the grill, but also share the secrets of cooking it at home. Lula kebab in the oven is also very, very good and is guaranteed to help your family take a break from already rather fed up cutlets and chops.
Ingredients:
(for 8-9 skewers)
- 1 kg. minced meat
- 150 gr. fat
- 1 medium onion
- 1 tbsp salt without a slide
- 0.5 tbsp ground cumin
- 0.5 tbsp ground black pepper
- 1 tbsp ground coriander
- The classic kebab is prepared, of course, from lamb, but naturally beef and pork are much more accessible to us. Personally, I most often use a mixture, in a 1: 1 ratio, that is, half ground beef, half pork.
- Add finely chopped unsalted lard to the minced meat. Again, in the classic recipe fat tail fat is used, but lard is a much more accessible ingredient, so we will use it.
- To the mixture of minced meat and bacon, add very, very finely chopped onion. In no case should you make your work easier and pass the onion through a meat grinder, grate it or grind it in a blender! The fact is that the onion pieces must remain dry and release their juice already inside the minced meat during frying. If the onion juice gets into the minced meat earlier, then it will simply soften the mixture, and you will never force the minced meat to stick to the skewer.
- We knead a mixture of minced meat, bacon and onions for a long time and thoroughly in a metal or enamel bowl. Kneading should continue for at least 8-9 minutes. This is done not so much in order to mix all three components, but in order for the meat to release protein. Protein forms a kind of threads that strengthen the minced meat and allow it not to fall off the skewers. Prolonged and thorough kneading of minced meat is the main secret of a real kebab.
- After the meat in the minced meat has isolated protein, you can safely add salt, pepper, cumin and coriander. I want to once again draw your attention: in my recipe, the amount of spices and salt is indicated in tablespoons without a slide. To evenly distribute salt and spices throughout the volume, mix the minced meat thoroughly again.
- capacity with already minced meat cover with a lid or foil and put in the refrigerator for 2-3 hours. During cooling, the fat inside the minced meat solidifies - this is another trick that allows you to string the future kebab on a skewer without any problems.
- Chilled minced meat is strung on skewers. To do this, we form a cutlet weighing about 130-150 grams from minced meat, prick it on a skewer, and then slightly turning the skewer, distribute the minced meat along it and thereby form a meat sausage 3-3.5 cm thick.
- When performing this operation, the minced meat should be compacted as best as possible so that no voids remain inside it. When frying a kebab, it is in these voids that meat juice can collect, it will boil and tear our wonderful minced meat skewers. You should also make sure that the beginning and end of each meat sausage are carefully glued to the skewer.
- Place skewers with raw kebab on a grill filled with hot coals and fry until tender.
- If you decide to cook kebab in the oven, then most likely metal skewers will not suit you, as they simply do not fit in the oven. That's when we remember small-sized wooden skewers. The use of wooden skewers has its disadvantages. Firstly, they are very thin, which is why it is as if a knife cuts strung minced meat. Secondly, the meat mixture sticks to wood much worse than to metal, which also does not contribute to the integrity of our kebab. To overcome these difficulties, I propose to use the method by which homemade sausages are prepared. In other words, I roll up a minced meat sausage with a wooden skewer inserted into it on a kitchen board or on a large flat plate.
- Transfer the kebabs prepared for frying to a baking sheet. We stack the skewers so that they can be easily turned over without pulling the baking sheet out of the oven.
- My baking sheet has rather high sides, so the skewers practically hang on them, and the meat only slightly touches the very surface of the metal, it turns out something like an impromptu barbecue. If you do not have the opportunity to hang meat skewers, then do not forget to lightly grease the baking sheet with vegetable oil before laying them.
- Lula-kebab is fried very quickly, in the oven at a temperature of 200 degrees it will take 15-20 minutes.
- Put the finished kebab on a dish and immediately serve hot to the table. Together with the kebab we serve greens and fresh vegetables. In addition to this recipe, I also advise you to look
Lula-kebab (Turk. lula - pipe and
Arab. kebab - fried meat) - meat
a dish common in the Caucasus, in
Central Asia and the Balkans.
from Wikipedia.
Among connoisseurs and fans of delicious outdoor recreation with an indispensable barbecue, kebabs on the grill are considered aerobatics, oddly enough, not even the most exquisite ones, but kebabs on the grill. And in fact, not everyone succeeds in achieving an ideal result the first time. Yes, and from the second too ... Despite all the efforts, lovingly cooked kebabs fall into the fire from skewers, and many prefer to go the simple way and fry the kebab on the grill. It's delicious, but it's not a kebab!
Today we decided to tell you how to cook a real kebab: what products are needed for this, how to chop the meat, how to properly knead and beat the minced meat, how to string sausages so that they do not fall into burning coals, and how to achieve perfect frying when outside the meat is appetizingly browned, and inside it literally expires with juice.
Those who authoritatively declare that true kebabs simply have to be lamb, to put it mildly, are wrong. Lula kebab is an international dish, and each country prepares it in its own way. In the East, lamb is more common, but beef or pork makes an excellent dish. And our culinary kulibins manage to cook kebab from chicken meat! On the pages of "Culinary Eden" you will find recipes from all types of meat, and our task is to tell you about the rules, subtleties and tricks that will help you cook kebab to surprise everyone.
The first and most important condition is high-quality meat. For kebabs, you need to take only fresh meat that has not been frozen. Minced meat for kebabs can be prepared from lamb, pork, beef, or a mixture of these types of meat. Ideally, minced meat should be chopped: cut the meat, cleaned of excess fat and films, into layers 1-1.5 cm thick, put several layers on a thick cutting board and chop the meat with two hatchets or chopping knives first along the fibers, then turn the board 90 ° and also chop, only now across the fibers. Gather the pieces of meat towards the middle and chop again, turning the board 90°. Chop the meat until you get a fairly small minced meat. Minced meat can also be passed through a meat grinder with a large grate, but in this case too much juice is squeezed out of the meat fibers, and this greatly complicates subsequent kneading and knocking out the minced meat.
The second condition for a successful kebab is lard. Its amount should not be less than ¼ of the amount of meat. It may be more, but certainly not less. It is the amount of fat that makes it possible to achieve the same viscosity of minced meat, when sausages strung on skewers calmly reach over hot coals, without trying to dive deep into the brazier. Lard can also be chopped into slices, but its consistency should be pasty, so it makes sense to chop the lard in a food processor or with a blender. Choose the type of fat to your liking: it can be interior lard or mutton tail fat.
The third component of minced meat for kebab is onion. Its quantity should also not exceed a certain limit. It's all about onion juice, which can play a cruel joke and dilute the minced meat to a state where it can not be collected even in the semblance of a kebab. Therefore, the amount of onion should be measured based on the weight of the meat - about one third, no more. In no case should the onion be passed through a meat grinder or chopped in a food processor or blender, the minced meat will turn out to be too watery, it is better to cut the onion into small cubes. There is an opinion that you can not add onions to minced meat for kebab at all.
Separately, it should be said about spices for minced meat. In addition to greens and salt, nothing should be in a kebab. This dish is self-sufficient, spices can clog the taste of meat. However, this is a matter of taste. But greens, please, put enough.
That's all for stuffing products. None white bread, semolina and eggs! These are not meatballs. It is not additives that give the necessary viscosity to minced meat, but long and thorough kneading, obligatory beating and rather strong cooling. You need to knead the minced meat really carefully so that all the ingredients form a homogeneous mass. Then the minced meat needs to be knocked out: pick up the minced meat and throw it back into the bowl with force. The meaning of knocking out is to extract excess moisture from minced meat. Some use a plastic bag for this purpose, beating the minced meat in it so that splashes do not fly. Minced meat should be beaten for at least 10 minutes. You will see for yourself how its density changes. Then put the minced meat in a bowl lined with a linen napkin and refrigerate it.
Prepared minced meat should be molded in the form of sausages no more than 3-4 cm thick and strung on skewers. And you can gently wrap a skewer or skewer with minced meat, forming a long dense sausage. So that the stuffing does not stick to your hands, rinse them in warm salted water. Punch down the minced meat, compacting it on a skewer, and place it over hot coals. You need to fry the kebab quickly, almost constantly turning the skewers over the coals and achieving a uniform golden crust on the surface. The ideal kebab is a fairly dense crust on the outside and a flesh flowing with juice.
How to prepare a barbecue with coals, our site has already told. Now about how to pick up skewers or skewers. Cooking kebab on flat skewers is risky, the meat may slip off. Lula kebab can also be fried on wooden skewers, on which it can be served immediately to the table. The heat of the coals must be quite strong so that an appetizing crust quickly forms on the surface. Constantly turning the skewers, fry the kebab and immediately serve to the table. Lula kebab is best served with vegetables and herbs, or you can wrap it in thin pita bread like shawarma, adding vegetables, herbs and sauce to taste. The main thing is to eat this splendor immediately, without waiting for the kebab to cool down.
Well, the theoretical part is over, it's time to move on to practice, that is, recipes. They are different, and in our article we will give all the options, not even the canonical ones. And you just have to choose the most suitable for yourself and decide on a delicious experiment. And since the cooking process is described in detail at the beginning of the article, only the ingredients and their quantities will be listed in the recipes.
Lamb kebab
Ingredients:
1 kg lamb meat,
300 g fat tail fat,
4 medium onions,
1 tsp ground black pepper,
1 tsp (no slide) salt,
1 tsp dried basil.
Pork lula kebab
Ingredients:
1 kg pork
100 g wheat bread,
4 bulbs
8-10 garlic cloves,
2 tbsp lemon juice
salt, black ground pepper- taste.
Beef kebab
Ingredients:
2 kg beef,
500 g fat tail fat,
5 medium onions
salt, black ground pepper.
Lula-kebab from mixed minced meat
Ingredients:
1 kg minced lamb and beef,
5-6 tbsp chopped greens,
1-2 bulbs
4-5 garlic cloves,
½ tsp red hot pepper,
½ tsp ground nutmeg,
5-6 tbsp vegetable oil,
1 tbsp milk,
salt, spices - to taste.
Lamb kebab
Ingredients:
1.5 kg lamb,
100 g fat tail fat,
100 g onion,
100 g green onion,
½ bunch of greens
resin, pepper - to taste.
Chicken kebab
Ingredients:
2 kg chicken meat,
2 bulbs
2 sprigs of basil
1 tsp zira,
2 tbsp 6% vinegar,
salt, pepper - to taste.
Beef kebab
Ingredients:
1 kg of fatty beef,
300 g onion,
100-150 g fat,
1 tbsp starch,
1 tsp dried barberry,
1 tsp dried parsley,
salt, ground black pepper, fresh herbs - to taste.
The principle of cooking in all these recipes does not differ from the classic one: chop the meat, lard and onions, knead the minced meat thoroughly with the addition of all spices and knock it out with subsequent cooling. And the rest depends on the dexterity of the hands. Try to cook a real kebab on the grill and delight!
Bon Appetit!
Larisa Shuftaykina
