How to cook minced meat for lula kebab. Beef kebab according to Dukan in the oven

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 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 the 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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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
• fat 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

How to cook kebab at home

I carefully cleaned the meat from all the films and veins, because if they are caught in the finished dish, it will be difficult to chew them, and this is unacceptable. That is why store-bought minced meat is not suitable for us. I crushed the pieces through a large mesh - I got the optimal grinding for kebab, which preserves the juiciness of 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 connect to each other 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. It is more convenient to form a 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. The sauce will not be superfluous, for example, satsebeli or any other spicy, sweet and sour and garlic sauce is suitable.

How to cook kebab on the grill

In the 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:

1. 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.
2. 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.
3. 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.
4. 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.
5. Organize 2 zones for frying on the grill: hot - with burning coals, warm - with smoldering coals.
6. Prepare skewers - they should be wide, cold and dry.
7. 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.
8. 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.
9. Place the raw meat skewers on a brazier filled with coals, first in the hot zone until golden brown. 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.
10. 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:

1. The dish is cooked in the oven at a temperature of 220 to 250 degrees.
2. You can bake on small skewers up to 40 cm or on wooden skewers.
3. It is advisable to soak wooden skewers in water for an hour so that they do not smoke in the oven.
4. Lula kebab is laid out on a grate greased with oil, and a baking sheet is placed below for dripping fat.
5. 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 lula 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 a ruddy crust, but also that the meat does not remain raw inside.

Cooking principles:

1. Lula kebab in a pan is advisable to cook on wooden skewers.
2. 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.
3. Ideally, use a grill pan, but if such dishes are not available, then any thick-walled pan will do.
4. Only refined vegetable oil is suitable for frying, it does not burn so much and does not smoke when heated for a long time.
5. 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. , wine 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, lard - 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, onions - 2 pcs., finely chopped sweet 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 greens and pickled onion rings, fresh mixed vegetables or baked eggplants, tomatoes and bell peppers. 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 the lula, close the pita bread and fry again on the grill so that the bread is crispy. Another option is to pour the sausages with canned beans and garnish with herbs. Beans will give the meat a piquant taste, 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 simply dilute 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. Delicious!

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 on fresh meat, endurance and good mood. Have a delicious holiday!

I propose to cook an interesting dish of minced meat using the kebab recipe at home. Often these sausages are cooked on an open fire, but my recipe for bab lulyaki involves the use of an oven and a frying pan. It is very comfortable.

With the onset of the first warm days, everyone wants to get out into nature. No picnic is complete without grilled meat. Each company has connoisseurs who can perfectly fry kebabs, steaks and various sausages on a fire. But not everyone knows how to cook bab cradles at home using an electric grill or oven instead of a barbecue.

Fried meat sticks are called both lulyaki bab and lula kebab. I assure you that they are one and the same. Regardless of the name, the dish is very tasty and satisfying.

I will cook lyulya on an electric grill. The advantage of using a kitchen device is that no additional oil is used during cooking. Usually, to get delicious fried meat, pork with fat is chosen. For dietary purposes, such a choice should not be made; lean meat with a bright taste will be an excellent alternative to a fatty pork neck.

1. Grind the meat in a meat grinder, salt, add all the seasonings, mix. The onion is finely chopped with a knife, the smaller the pieces, the better. In no case should you use a meat grinder or blender to chop onions. A heavily chopped onion gives a lot of juice, which makes the minced meat liquid. Because of this, the formed cutlets will not stick to the skewers.
2. The greens are moved, washed under running water, the leaves are cut off and finely cut. There should be as much cilantro as parsley and dill combined. Fresh spicy grass will give homemade kebabs a special flavor, so you should not skimp and put more.
3. The meat is mixed with onions and herbs. Now the most crucial moment is ahead - the minced meat needs to be beaten off. This technique helps to make it dense and uniform in structure, in this case, the beaten kebab cutlets do not stick well and do not fall apart. Beating is done by throwing the total amount of minced meat on the table or into a large bowl, the process must be repeated several times. You can beat off not the entire volume as a whole, but each portion separately. We divide all the meat into identical balls, prepare skewers or wooden skewers. We throw a portion of minced meat 4-6 times from hand to hand, at the same time forming an oblong cutlet.
4. Carefully thread the formed sausage onto a skewer and place on a preheated grill. The same must be done with the rest of the portions. According to the recipe, bab lulyaki is grilled for about 15-25 minutes - it depends on the power of the appliance. The degree of roasting should be such that clear juice stands out from the meat sausage on the break.

Lula kebab recipe in the oven

Since it is not always possible to cook lula kebab on the grill at home, sausages on skewers can be baked in the oven.

1. When using this option, first fry the bab cradles in a lightly oiled pan (higher than medium heat).
2. As soon as the meat is lightly browned, place the kebab kebab in the oven, preheated to 180-190 degrees. We bring the dish to readiness, it will take about 25 minutes.
3. It is necessary to carefully consider the process of frying, as the meat is easy to overdry. Turn the skewers regularly to ensure they brown evenly on all sides.

Regardless of which recipe you used: bab cradles are only served hot.

Lula kebab is a delicious juicy oblong-shaped cutlet that will not leave indifferent any lover of meat dishes. Traditionally, they were prepared 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, as it can be easily strung on a skewer and grilled over charcoal.

To make a kebab, it is enough to cook 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 are necessarily put in the finished 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 of the desired shape is not so simple.. To do this, the minced meat should be well kneaded and beaten off, and in the process of modeling, constantly moisten your hands in water. After that, the kebab can be breaded in breadcrumbs, flour or starch.

At home, this dish is cooked in the oven, slow cooker or in a regular frying pan. Lula kebab is fried 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. Consider several recipes for kebab at home.

Secrets of cooking the perfect kebab

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

Secret number 1. To cook 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 number 2. To make the cutlets easier to mold, you need to wet your hands in water.

Secret number 3. Before making cutlets, it is recommended to beat the minced meat so that it becomes homogeneous and a little sticky.

Secret number 4. For the barbecue, it is better to use oak or cherry firewood, or coals that do not burn out for a long time.

Secret number 5. Minced meat is recommended to be chilled. To do this, a bowl of minced meat should be placed in the refrigerator for half an hour, or in a bucket of cold water.

Minced meat for kebab is prepared quite simply, the main thing is to let it freeze a little before cooking. You need to cook such sausages on skewers in the oven. Enough for about 8 regular kebab skewers. Let's cook kebab in the oven according to the recipe as in the photo.

Ingredients:

• 500 g of 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. Skip the meat through a meat grinder along with onions.
3. Add chopped herbs and green onions to the minced meat.
4. Salt and pepper, refrigerate for 30 minutes.

Interesting from the network

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

Ingredients:

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

Cooking method:

1. Meat, onion and lard cut into large pieces.
2. Skip everything through a meat grinder along with herbs and garlic.
3. Add spices, knead minced meat for 2-3 minutes.
4. Make oblong meatballs out of minced meat.
5. Put the 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 cook according to the following recipe bab cradles at home in the oven. Fragrant and very tender meat will be a great surprise for the whole family.

Ingredients:

• 1 kg of beef;
• 300 g of onion;
• 150 g of fat;
• 1 st. l. starch;
• 1 tsp dried parsley;
• 1 tsp ground barberry;
• Greenery;
• Salt pepper.

Cooking method:

1. Meat, lard and onion cut into pieces, convenient for minced meat.
2. Scroll the prepared ingredients twice through the middle nozzle of the meat grinder.
3. Add spices and starch to the prepared minced meat, mix well with your hands.
4. Let the mince brew for 30 minutes, then beat off.
5. Make cylindrical cutlets from minced meat and string them on 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 skewers on a foil-lined baking sheet and cook for 30 minutes.

Lula kebab is an ideal dish for outdoor cooking. Since pork is used in this recipe, the meat will have to be marinated first. Ready cutlets should be with a hard crust and uniform coloring in the section. Let's cook 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 of fat;
• 30 ml brandy;
• dried basil;
• Paprika;
• Lemon juice;
• Olive oil;
• Salt pepper.

Cooking method:

1. Cut the pork into large pieces, salt and pepper.
2. Sprinkle the meat with lemon juice and a little olive oil, 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, onions and lard.
5. Knead the minced meat thoroughly with your hands, then beat off and leave at room temperature for another hour.
6. Blind kebabs and string on skewers
7. Cook kebab on hot coals, turning and fanning frequently.

Chicken kebab may seem a little dry to some, but the slow cooker helps keep the juiciness in the cutlets. Moreover, the use of poultry meat 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 of onion;
• 50 g of bread;
• 30 ml of 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. Salt and pepper the resulting mixture, mix well.
4. Form oblong cutlets and roll them in breadcrumbs.
5. Lubricate the slow cooker with vegetable oil and put the kebab on the bottom.
6. Cook for 15 minutes on the "Fry" mode, turning the meat halfway through cooking.

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

You lovelula kebab? Do you know how this dish is prepared? No. Then look and cook realLula kebab by choosing one of the 8 cooking methods you like.

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Lyulya-kebab (literally: minced meat shish kebab) is minced meat cooked like a shish kebab on an open fire. It is known to many peoples from the Balkans to Iran under various names (lyulya-kebab is a Turkic term). In short, kebab- This is an oblong cutlet of lamb, strung on a skewer and fried on coals. There is no single recipe for making kebab. We can safely say: how many cooks, so many recipes, since the choice and dosage of accompanying spices are very diverse.

1way

The main thing in kebab is, of course, meat. It is desirable that it be lamb, that is, lamb meat aged no older than one year. Real oriental gourmets prefer to let the lamb on a kebab in April, when he eats young green grass. Then his meat is especially tender. When buying lamb in the market, keep in mind that lamb has a pale red flesh with light streaks of fat and almost no smell. In a grown animal, it is red and has a specific smell. Also, carefully consider the choice of fat tail fat. If you make a mistake and buy low-quality, then even a small addition of it can ruin the dish.

you will need:

per 1 kg of lamb

- 5 onions,

50-70 g fat tail fat (it can be replaced with butter or lard)

salt,

pepper,

lemon,

greenery

spices to taste.

What to do

The pulp of young lamb must be cleaned of tendons and films, washed and dried. Now the meat must be minced. According to the classic recipe, both meat and tail fat, along with onions, should be very finely chopped with an old dagger. If it is not available in kitchen utensils, then a simple sharp knife will do. Proponents of technological progress can grind these ingredients in a meat grinder or blender.

Thoroughly mix the minced meat with your hands, season with salt, pepper, squeezed lemon juice, chopped herbs and other spices. Again pass the resulting mass through a meat grinder and knead again.

To prevent kebabs from falling apart and slipping off the skewers during cooking, as often happens with inexperienced cooks, there are several proven tricks. First, fresh minced meat must be carefully beaten off on the board for several minutes (if there is a lot of it, divide it into portions). Then the cooked mass will become viscous and elastic and will hold well on skewers. But it's too early to string cutlets on sticks. Minced meat should stand for two hours in the cold, that is, in the refrigerator.

Resist the temptation to “strengthen” the minced meat by driving a raw egg into it, as for the usual cutlets. Real oriental chefs never do this.

We begin the process of cooking kebabs. We sculpt oblong sausages from minced meat, tapering to the ends. We string them carefully on skewers. If it doesn’t work out, you can press the skewer into the side surface of the workpiece to its center and seal this axis tightly by bringing the edges of the minced meat together. Sculpting sausages will be easier if you periodically moisten your palms with water.

The classic kebab should be baked over hot coals until a delicious crust forms. Don't forget to turn the skewers often. If you pierce a ready-made kebab with a pointed match or a toothpick, transparent fragrant juice should stand out from it. This is a signal that the dish is ready. Lula kebab must be removed from the heat, otherwise the meat will dry out.

If there is no barbecue, then kebab can be cooked in the oven, after warming it up well, so that the surface of the minced meat immediately seizes and hardens.

Kebabs are served hot, with pita bread, tortillas and onion rings and no garnish in the form of fried potatoes or pasta. Whoever wants to enjoy smoking fragrant meat - go ahead to the nearest market, for a young lamb.

2 way

Lula kebab in the oven

recipe Max Oliver

Components:

Pork (fat trim) - 800 g;
onion - 800 g;
lemon juice - from 0.5 lemon;
potatoes - 700 g;
for meat - coriander, zira (freshly ground), sumac;
for potatoes - basil and garlic (dry), oregano, curry, paprika
at the bottom of the baking sheet - vegetable oil, 150 g beer and a tablespoon of liquid smoke.

We clean and cut the potatoes, the thickness of the slices depends on the height of the sides of the baking sheet. . Lubricate the baking sheet with oil, put slices in it, sprinkle with spices and salt, add beer with liquid smoke.

We chop the meat with onions in a meat grinder (you can pass through it a couple of times), add spices, lemon juice, salt, mix and sculpt on bamboo sticks. Lay on a baking sheet. It is desirable that the cradles do not touch each other,

Preheat the oven to 200 degrees, put a baking sheet there. After 15 minutes, turn the kebabs ruddy side down and after another 15 - you're done.

It is appropriate to serve pickled onions (red wine, lemon juice, sugar, salt) with the dish.

3 way

Lamb kebab

lamb (better back) -500 g

fat tail or pork fat-50 g

onion-250 g

garlic-4 cloves

hot red pepper - to taste

red wine vinegar - 1 tsp

cilantro - 4-5 sprigs

big zira-pinch

large pinch of salt

juice of half a small lemon

What to do:

Thoroughly clean lamb from films and fat. Chop the prepared meat and fat tail fat very finely with a knife. Peel the onion, chop coarsely, put together with cilantro and garlic in a blender, grind until completely smooth. Warm the coriander and zira in a dry frying pan for 2-3 minutes, transfer to a mortar and grind with a pestle.

Mix lamb, lard, onion mixture and crushed spices, season to taste with salt and red pepper, pour in lemon juice and mix again until the minced meat is homogeneous. Place minced meat in a bowl, drizzle with vinegar, cover and refrigerate for at least 30 minutes. (preferably 1 hour).

Heat up the grill strongly. Ready minced meat for greater uniformity beat off on a cutting board. Form kebabs. Taking a small amount of minced meat (as much as fits in a handful), knead it with your other hand into a thick oblong cake, lay a skewer along it, then carefully gather the edges. Press the resulting sausage tightly on all sides to the skewer; make sure there are no cracks. Place the kebabs on the hot grill. Cook for 5 minutes, then turn over and cook for another 4 minutes. Serve immediately.

4 way

Lula kebab in Uzbek

What do you need:

1 kg lamb

15-20 g fat tail fat

750 g onion

30 g fresh cilantro

a pinch of ground black pepper

a pinch of paprika

pinch of cilantro seeds

salt

For garnish:

onion

For tomato sauce:

tomatoes

garlic 1 clove

salt and a pod of hot red pepper (to taste)

What to do:
step 1

To make the kebab delicious, it is better to cook it from the ham of a young lamb - a boneless piece of the back. Rinse the meat in cold water and pat dry with paper towels. Then remove the films and large tendons with a knife, cut into pieces.

step 2

Skip the pieces of meat through a meat grinder or chop with a blender. Grind the peeled onion and fat tail fat together with the meat - it will make the dish especially juicy. At the same time, you should not get carried away: the taste of fat can kill the taste of meat. Knead the minced meat with your hands until smooth.

step 3

Add finely chopped cilantro and salt, mix. Season with paprika, ground black pepper and cilantro seeds. Re-pass the minced meat through a meat grinder, mix everything by hand. Such a set and combination of spices are typical for Uzbek cuisine. In the Caucasian, instead of cilantro, basil is sometimes put in minced meat.

step 4

A very important stage in the preparation of kebab is the beating of minced meat. To do this, within 5 minutes. the whole mass must be lifted and thrown into a bowl. Then the stuffing will become viscous and elastic. If you skip this step, the finished kebab will fall apart.

step 5

In addition to beating, in order for the kebab to stick well on skewers, the minced meat must be kept in the refrigerator or in a bowl on ice for 2-3 hours. After that, prepare a plate with cold water. And, wetting the palm in water so that the minced meat does not stick to the hands, make balls of approximately 60-50 g each.

step 6

From the balls, make "cutlets" of an oblong shape about 10 cm long. If you did everything right, they will not fall apart even though the recipe does not use eggs. They are never added to kebab, but often - to chopped cutlets.

step 7

Thread the kebab onto skewers, pressing the minced meat against them and distributing it along the desired length. Then it will be more reliable to keep on the skewer and fry more evenly. It's better to use metal skewers rather than the wooden skewers that some cooks use for grilling.

step 8

Fry the kebab over the coals, periodically turning over, for 10 minutes. until a golden color appears. In the process of cooking, you must ensure that there is no flame. Readiness can be checked by piercing the kebab with a toothpick. If clear juice comes out, you're done. You can’t overexpose the kebab on the grill - it will become dry

step 9

It is good to serve tkemali sauce or tomato sauce with the finished dish. To prepare the sauce, you need to blanch the tomatoes and remove the skin from them. Then grind them together with garlic in a blender, adding salt. You can also add a little crushed hot pepper to taste.

step 10

Following Uzbek culinary traditions, raw chopped onion is served as a classic side dish for kebab. You can season it with paprika for flavor. It is believed that onions break down fats and aid digestion. In Arabic cuisine, kebab is often accompanied by thin pita bread and fresh herbs.

step 11

In Uzbek cuisine, kebab is served on a taganchik. And do not forget that the most delicious kebab is hot. Therefore, it is served immediately from the grill, as soon as all the guests have gathered. And sauces, garnish, cakes, fruits and green tea are already on the table by this time.

5 way

Lula-kebab "Reeds"

What do you need

Mixed minced meat - 500g
onion - 1 pc.
garlic - 3 cloves
any greens - 1 bunch

FOR DECORATION

wooden skewers
green onion, garlic

What to do

Prepare the minced meat as for meatballs, make kebabs, fry. Put on wooden skewers, garnish with green onions and green garlic.

6 way

Lula kebab

Ingredients

Lamb - 300 gr.
Kurdyuk - 50-70 gr. Cilantro - 1 bunch Salt

Lula-kebab is a traditional meat dish in Central Asia and the Caucasus. At its core, this is minced meat, which is put on a skewer and fried on the grill.

Skewers and barbecues are used by themselves in open areas or in the forest. However, this dish can also be prepared at home.

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It should be remembered that for the preparation of kebab, you should take very fatty meat, ideally it is lamb, but pork can also be used. If the meat is not fat enough, then the result will be ordinary cutlets.

Today we will tell you how to make kebab at home in many ways.

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Products

Five hundred grams of lamb or ground beef.
Half a teaspoon of freshly squeezed lemon juice.
Half a teaspoon of salt.
Half a teaspoon of oregano seasoning.
Half a teaspoon of basil seasoning.
Half teaspoon ground black pepper.
One egg yolk.
Bunch of fresh cilantro.
Bunch of fresh parsley.
Three cloves of garlic.
Two large bulbs.

How to do

1. Peel the garlic cloves and onions from the peel, wash and finely chop, do the same with thoroughly washed greens.
2. Put the minced meat in a deep bowl, add all the cuts there and mix everything well.
3. The yolk is carefully freed from the protein and added to the minced meat. Pour lemon juice there and add all the spices. Mix everything thoroughly again.
4. In the event that the mixture turns out to be very thick, add a little ordinary carbonated mineral water to it, then the dish will turn out even more juicy and lush.
5. Knead the prepared mass again and knock it out on any solid object, this will give it a greater viscosity. For example, you can use the bottom of a bowl for this purpose or the board on which you usually cut meat.
6. Next, divide the resulting mass to get several equal pieces.
7. Cover the bowl with cling film and put it in the refrigerator for one hundred and eighty minutes.
8. After three hours, moisten your hands with cold water and form sausage-shaped molds from each piece, which should taper at the ends.
9. Take sunflower oil and grease the bottom of the bowl of the device with it, then put the formed pieces on the bottom so that they do not touch each other.
10. Cook the kebab in the "Fry" mode for twelve minutes with the lid closed. Then flip each piece to the other side and cook for another twelve minutes.
11. The readiness of the dish is checked by pressing on any piece, while the juice should stand out.

Products

One kilogram of fresh lamb.
Three hundred grams of fat tail fat.
One bulb.
A bunch of cilantro.
A teaspoon of ground black pepper.
A teaspoon of salt.

Cooking

1. Traditionally, only lamb is used to make kebab. Also remember that meat cannot be twisted in a meat grinder either, it must be chopped using heavy knives.
2. So, wash a piece of meat thoroughly, clean it from the veins and chop finely, bringing it to the state of minced meat.
3. Peel the onion from the skin, wash and finely chop using a knife, add to the minced meat. Pour cilantro, black pepper, salt and any spices that you like there.
4. Mix the whole mass well, and then beat it off on any suitable hard surface.
5. As soon as the minced meat becomes a dense homogeneous consistency, cover it with a film and put it in the refrigerator for sixty minutes.
6. After an hour, moisten your hands with warm water (so that fat does not stick) and form oblong figures in the form of sausages from minced meat.
7. String each resulting sausage on bamboo skewers.
8. Take a frying pan with a thick bottom and heat it up strongly. Without reducing the heat, fry the pieces on all sides until a golden crust forms. Then set the heat to medium and fry for another eight to ten minutes, not forgetting to constantly turn over.

Products

Five hundred grams of minced pork.
Three hundred grams of onion.
Several stalks of dill.
Six cloves of garlic.
Salt and spices to your taste.
A pinch of coriander.
A pinch of zira.
Half a lemon.

How to cook

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