How to cook chicken lula. Chicken kebab - a dietary version of an oriental dish

Lula-kebab differs from cutlets in that only meat, onions and spices are used for its preparation, eggs and bread are mainly not included in the composition of the dish.

If you want to diversify your menu, cook something unusual from your favorite minced meat, then feel free to use our carefully selected proven chicken kebab recipes.

Chicken kebab - general principles

Traditionally, the dish was prepared from fatty lamb, but in the form of popularity, the recipe for the classic kebab has changed over time, and today you can find many options for its preparation: from pork, beef, poultry. Chicken kebab won special love among housewives: firstly, chicken meat is much cheaper than other types of meat, secondly, chicken is cooked faster, and thirdly, the poultry dish is low-calorie.

The chicken is processed: washed, skinned, the fillet is separated from the bones, after which the pulp is crushed. Onion, various spices, garlic, greens, chopped into small cubes, are put in minced meat. From herbs and spices, basil, cilantro, parsley, suneli hops, oregano, pepper are mainly used.

The prepared minced meat is kneaded for a long time and thoroughly, which allows the meat mass to become more plastic, and this ensures that the kebab does not fall apart during frying or baking. Starch can become a binder, and the addition of eggs is also acceptable.

Lula kebab in its classic recipe is cooked by frying over coals, but this does not mean at all that this dish cannot be cooked at home. Just as tasty and juicy is chicken kebab cooked in a pan, in the oven, in a slow cooker and even in an electric barbecue.

Lula kebab is served hot with fresh vegetables, homemade pita bread and a variety of sauces. Also baked vegetables, mushrooms, rice are perfectly combined with kebab.

1. Grilled chicken kebab

Ingredients:

6 large chicken legs;

2 onions;

Garlic - 8 cloves;

Fresh basil - 2 sprigs;

Seasoning zira, cilantro powder - 10 g each;

Acetic acid 6% - 30 ml;

A pinch of salt and black pepper powder.

Cooking method:

1. We cut the thawed legs: cut out the bones, separate the skin. We scroll the pulp through a meat grinder.

2. Break the eggs into a cup and beat with a whisk, pour into the minced meat.

3. We also add chopped cilantro and basil greens to the minced meat, garlic cloves squeezed through the spadefoot, onion, chopped with small crumbs, pour seasoning, salt, pepper, mix everything thoroughly, slightly beating it on the table.

4. Wrap minced meat in food film and put in the refrigerator for 60 minutes.

5. Divide the rested minced meat with hands moistened in warm water into several small parts, form each into skewers in the form of elongated cutlets.

6. We put the skewers on a hot grill, fry the kebab over hot coals.

7. When serving, lay out the kebab on a flat plate along with sliced ​​\u200b\u200btomatoes and cucumbers, decorate with parsley leaves.

2. Chicken kebab baked in the oven

Ingredients:

Chicken fillet - a little less than a kilogram;

2 onions;

30 g of starch;

A piece of butter;

100 g of Dutch cheese;

Basil and parsley greens - 4 sprigs each;

Powdered oregano, allspice, salt - 30 g each;

Onion greens - 1 bunch.

Cooking method:

1. We wash the chicken fillet, cleaned of skin and fatty layers, and pass it through a meat grinder.

2. In the prepared minced meat, add a piece of butter, chopped onion, grated cheese, starch, oregano, chopped basil and parsley, salt, pepper, mix everything well, beat off a little.

3. We wet our hands in warm water, take a little minced meat on the palm of our hand, roll up the ball, form an elongated sausage out of it, string it on wooden skewers.

4. We spread all the sausages on a frying sheet greased with sunflower oil, put in a hot oven and bake at a moderate temperature for a little less than half an hour.

5. When serving, lay out the kebab along the edges of a flat plate, put onion half rings in the middle, sprinkle with chopped green onions.

3. Chicken kebab with bell pepper

Ingredients:

A little less than a kilogram of minced chicken;

1 pod of sweet pepper;

onion head;

Green cilantro and parsley - 3 sprigs each;

Salt, seasoning for barbecue, sweet paprika powder, dry ginger, suneli hops - 20 g each;

Starch - a pinch.

Cooking method:

1. Mix minced meat with chopped onion, diced sweet pepper, add seasoning, ginger, chopped cilantro and basil, add a little salt, pepper, stir well.

2. Pour a pinch of starch so that the minced meat is more plastic and the kebab does not fall apart during heat treatment, mix again, at the same time we beat off a little for 3-5 minutes.

3. Preheat the oven, put parchment paper on a baking sheet, grease with oil.

4. We string minced meat on wooden long sticks with wet hands, form a kebab.

5. Put the semi-finished products on a baking sheet and put in the oven, bake for half an hour.

6. After 15 minutes, open the oven and turn the sticks over so that the kebab is baked on all sides.

7. Put the baked kebab on a flat plate, put fresh sliced ​​vegetables in the middle, put spicy ketchup and a bread box with unleavened bread in a separate bowl.

4. Homemade chicken kebab with sauce

Ingredients:

Chicken breast - 2 pcs.;

A couple of cloves of garlic;

Sweet pepper pod;

A small piece of Dutch cheese;

A pinch of black pepper and salt;

A little vegetable oil.

For decoration:

5 cherry tomatoes;

Parsley, dill - 6 branches each.

For sauce:

Half a glass of red wine and any cream;

Ginger, dry coriander, salt, black pepper - a pinch each.

Cooking method:

1. My sweet pepper, cut out the stalk, remove the seeds, cut into small cubes.

2. Boil the egg hard-boiled, cut into cubes, cheese is also cut into cubes. Mix both ingredients with pepper.

3. Add three chopped sprigs of dill and parsley, salt, pepper, squeeze garlic through the garlic.

4. Separate the pulp from the chicken breasts, cut the fillet into small pieces, scroll through the meat grinder.

5. Put all the previously prepared ingredients into the minced meat, mix well.

6. Pour vegetable oil into the minced meat. We interfere.

7. We roll the ball with wet hands, flatten it a little, put a bamboo skewer in the middle of the resulting cake and cover with the minced meat edges, form a kebab in the form of an elongated cutlet.

8. Put the formed kebabs on a baking sheet, put them in a hot oven and bake for a little less than half an hour.

9. While the kebabs are baking, prepare the sauce: pour wine into a small metal saucepan, evaporate a little and pour in the cream, add ginger, coriander and simmer until thickened.

10. Put the baked kebab on a plate covered with pita bread, put washed cherry tomatoes next to it, put the sauce in a separate bowl.

5. Quick chicken kebab

Ingredients:

2 kilograms of chicken meat;

A couple of heads of onions;

4 cloves of garlic;

Allspice, salt, seasoning for meat - 30 g each;

Parsley leaves - 4 pcs.

Cooking method:

1. Cut the chicken flesh into small cubes, mix it with chopped onion and squeezed garlic.

2. Chop parsley leaves and pour into minced meat, add seasoning, add salt, pepper, mix well.

3. We wrap the mass in a film and put it in the refrigerator for 20-40 minutes.

4. We make small elongated cutlets from minced meat, string them on bamboo sticks, put them on a sheet and put them in a hot oven for 20 minutes.

5. In the process of baking, periodically open the oven and turn the kebab over.

6. We transfer the finished kebab to a flat dish, beautifully lay slices of tomatoes, cucumbers and circles of bell pepper next to it, sprinkle with finely chopped parsley, put spicy ketchup in the bowl.

6. Chicken kebab without skewers in a pan

Ingredients:

A small cup of minced chicken;

2 onion heads;

Garlic - half a head;

A pinch of salt and allspice powder;

Dill - 3 sprigs;

Half a teaspoon of starch;

A little oil for frying.

Cooking method:

1. Mix minced meat with finely chopped onion, garlic, add starch, add black pepper, add salt, stir well, lightly beat on the table.

2. Wet hands in water, take 150 g of minced meat on the palm, form a long sausage.

3. Put the prepared semi-finished products on a hot frying pan with oil, fry over high heat until crusty.

4. Reduce the heat a little and fry for about ten minutes until cooked.

5. When serving, put the kebab on a flat plate, put the onion head cut into half rings next to it, sprinkle with dill, pour over with ketchup.

Minced meat for kebab is made from coarsely rolled or chopped minced meat, fine minced meat is more suitable for cutlets and zrazy.

If you decide to cook kebab on wooden skewers, then you should soak them in advance for an hour or half an hour in cold water, so they definitely won’t burn during frying or baking.

When preparing a kebab on the grill, remember that it is better not to fill the raging fire with water and extinguish it with a fan. Water cools the coals, and the dish may not be cooked.

The optimal time for cooking kebab on the grill is 10-12 minutes, in a pan - 15-20 minutes, in the oven - from 20 minutes to half an hour. In any case, it is important not to forget to turn the kebab from side to side.

To prepare a kebab, you will need a minimum of ingredients: meat from chicken thighs,

onion, zira, salt and black pepper to taste, as well as wooden skewers. All!

Let's get started.
Step 1: Prepare wooden skewers.
First of all, we need to soak the wooden skewers so that they do not burn in the oven later. To do this, we send wooden skewers to any container.

and fill with water, the temperature of the water does not matter.

So let them lie in the water until we need them.
Step 2: Meat preparation.
For the preparation of chicken kebab, I use meat from the thighs of the chicken. I separate the meat from the bones and remove the skin.

From four chicken thighs I got 500 grams of meat.

If desired, you can add a little chicken fillet, then the dish will become even more dietary.
Step 2: Preparing the onions.
Wash onions, peel, removing the top dry layer

and cut coarsely / randomly.

Step 4: Preparing the minced meat.
Minced meat for kebab is minced meat, the meat can be finely chopped by hand, but it is easier and faster to use a meat grinder (with a large grill) or a blender.

Place the chicken pieces in a blender

onion,

zira,

1 teaspoon or to taste

and add salt

If desired, at this stage, you can add pepper or your favorite seasonings and spices.

Close the lid of the blender and grind all the minced ingredients.

It is necessary to grind not into a homogeneous mass, so that there are small pieces. If homemade people do not like onions, and without adding the kebab is not tasty and drier, then first you need to chop one onion into gruel, and then add the meat to the blender and turn it on again.
Minced meat from a blender, for convenience in further work, we shift into a large deep bowl.

Now the minced meat needs to be beaten off well, we take the whole mass in our hands and throw it into the bowl with acceleration, as with cutlets.

Minced meat is ready for further work!
Step 5: Formation of kebabs.
Let's prepare a board on which the formed kebabs will be laid out, the board must first be moistened so that the blanks do not stick. Take the wooden skewers out of the water. The water in which the skewers were, you can not pour it, we will wet our fingers so that the minced meat does not stick to the palms.

From the beginning we make blanks, divide the minced meat into equal portions (about 100 grams each).

And now we form oblong cutlets in our hands and string them on wooden skewers.

The formed kebabs need to be sent to the freezer for 20-30 minutes so that they grab.

Step 6: Oven.
We turn on the oven to warm up to 220 * C.
We take any form for baking or a frying pan, grease it with a little vegetable oil

and lay out our frostbitten lyulya.

We send the pan to the preheated oven for 20-30 minutes.
Here are such beauties! Everything is simple and delicious!

Step 7: Submit.
Serve kebab to the table with fresh vegetables and herbs

I wish you all bon appetit, good mood and let it be delicious!!!

Cooking time: PT01H00M 1 hour

If kebabs are already boring for you, then join me and we will learn how to cook an exquisite dish that your friends and family will definitely like. At first glance, it seems that there is nothing complicated in preparing a kebab, but you still need to know some nuances to make the dish tasty and aesthetic.

Recipe for kebab minced chicken in the oven

Kitchenware: skewers; wooden cutting board; kitchen scales; sharp long knife; meat grinder; deep dishes for minced meat; food film; silicone brush; lattice; baking sheet with high sides.

Ingredients

Step by step cooking

Let's cook minced meat

We make kebab

We bake kebab

1. Pour 400-500 ml of water into a baking sheet with high sides, it all depends on the depth and size of the baking sheet.
2. We send a baking sheet with water to the lower level of a preheated oven. Place a wire rack over the baking sheet.

We bake the delicacy for about 20-25 minutes, while we monitor the water on the baking sheet - it should not boil violently, a weak gurgling is enough. Lower the oven temperature if necessary.

Recipe video for minced meat kebab in the oven

A detailed process of cooking minced chicken kebab in a steam oven is shown in the video below.

• To prepare this dish, use only fresh chicken and in no case take frozen.
• Before stringing meat on skewers, I recommend soaking the sticks in water for five minutes so that they do not burn out during baking.
• Some housewives pass a whole onion through a meat grinder along with meat, but I advise you to chop it with a knife ahead of time, because it is in this form that the vegetable retains its juice, and the products are more juicy and rich. In addition, onions ground with a meat grinder can make the minced meat watery, and then it will be difficult to fix the meat mass on skewers.
• For beginners, I recommend a simple way of beating minced meat: put the mixed meat mass in a plastic bag, squeeze the air out of it, then tie it tightly, after which you throw the bag with minced meat on the table about 12-16 times. Thus, pieces of minced meat will not stain either you or the kitchen.
• To prevent the minced meat from sticking to your hands during the formation of the product, lightly moisten your hands with cold water or a small amount of sunflower oil.
• If the minced meat is too liquid, add lard to it, it can increase the viscosity of the mass. Select the required amount of this product at the rate of 1 to 3 of the total chicken mass. If the fat was not at hand, pour a couple of tablespoons of sunflower oil into a bowl of minced meat, this should also help.
• According to the above recipe, you can cook kebab with absolutely any type of meat: lamb, beef, veal or pork. However, in this case, be sure to increase the cooking time. The most delicious products are obtained from cold cuts of beef and pork in equal proportions.

Grilled chicken kebab recipe

Cooking time: 1:30-1:50.
Calorie content (per 100 g): 218-220 kcal.
Number of items: from 4 to 6 pieces.
Kitchenware: meat grinder or food processor; sharp long knife; kitchen scales; wooden cutting board; brazier; flat skewers.

Ingredients

Step by step cooking

Let's cook minced meat

Sculpt and cook kebab

Chicken kebab recipe video on skewers

The detailed process of cooking kebabs on the grill is presented in the video below.

• It is very important that the knives of the meat grinder nozzle are strongly sharpened, since we need minced meat chopped, and not just crushed. If the nozzle is blunt, it will squeeze out the meat juice, and the products will become difficult to fix on skewers, and they will also fall apart during frying on the grill.
• The integrity of the future kebab depends on how well the minced meat is beaten off, so do not neglect this procedure.
• Minced meat must be cooled, but in no case should it be frozen. This is necessary so that the lard is properly frozen and the process of stringing meat on a skewer does not create any special problems.
• When frying the product, make sure that the coals do not smoke too much. Otherwise, the kebab will be saturated with a pungent, rather unpleasant smell.

Other kebab recipes

• Friends and family will definitely appreciate your culinary skills if you treat them with “lula kebab in a frying pan”.
• During your next trip to nature or a summer cottage, surprise everyone with your culinary talents - cook.
• If it is not possible to go to nature, do not worry, prepare a classic one. I assure you, the taste of this dish will not disappoint you in any way.
• Knowing certain secrets and basic rules, you can cook delicious, juicy and uniquely fragrant.

That's all! Describe in a few words your impressions of chicken kebabs prepared according to the above recipes. I would like to know if you liked it or not, and if not, be sure to let me know what didn’t work out. Thank you in advance and enjoy your meal!

Lyulya - chicken kebab is no less tasty than pork or beef. In this article you will find a detailed step by step recipe with cooking photos.

The classic kebab is a perfect dish and, of course, delicious.

But what about those who do not have the opportunity to go out into the countryside or want to touch the world of Caucasian cuisine, having only chicken breast in stock?

However, after all, in the Caucasus, they cook a magnificent chicken kebab, despite the generally accepted principle of cooking dishes from pork and beef.

And even more - it is in those parts that you can taste a very original assortment of different types of barbecue, and I must say chicken kebab in this delicious “set” is in no way inferior to the classics!

The only and very important point that I want to draw your attention to before cooking is that kebab is not cutlets or meatballs, so forget about bread crumbs and crackers, milk, rice, cream and eggs.

Onion will give us juiciness, and spices and spices will enrich the taste.

Lyulya - chicken kebab

• chicken fillet - 0.5-0.6 kg;
• onion - 2-3 pcs.;
• suneli hops - 0.5 tsp;
• turmeric - 0.5 tsp;
• seasoning for chicken - 0.5 tsp;
• red pepper and black pepper - 0.5 tsp each;
• garlic - 3-4 cloves;
• fresh greens - 0.5 bunch;
• salt - to taste;
• vegetable oil - 2 tablespoons;
• apple cider vinegar / wine 6% - 3 tbsp.

COOKING SEQUENCE:

For this dish, you can take both chicken meat from the sternum, and more fatty, cut from the legs and thighs (without skin). Before chopping, the fillet must be dried, since excess moisture in this stuffing is completely undesirable, because we have a modeling process ahead of us. Cut the chicken meat into random pieces.
Place in the processor bowl along with garlic cloves or twist everything together in a meat grinder. Grind to the state of minced meat, make sure that the garlic cloves are crushed to small pieces. For this amount of meat, it will be enough to take one medium or two small onions. We leave one onion in order to marinate and serve it on the table along with sauces and vegetables. Onions must be cut by hand and very finely. It is not recommended to grind it together with the fillet in a processor or meat grinder, otherwise it will release a lot of juice, which will make the minced meat thinner. We put the onion to the chopped fillet, and then we send finely chopped greens, spices, salt. Now you need to knead the minced chicken well. After all the components are evenly distributed in the minced meat, it should be beaten off. We beat it on the table, grabbing the meat lump with our hands, or we do it right in the bowl. We throw it on the work surface or in a bowl with force so that it is well compacted and becomes more uniform. We repeat this movement at least 15-20 times. The compacted minced meat must be placed in the refrigerator for at least 1 hour, for a maximum of 8-10 hours. In the meantime, you can prepare and marinate the remaining onion as a delicious addition to your meal. We cut the onion into half rings, wash it under running water, slightly crushing it, then pour in the vinegar and add salt to taste. Let stand like this until serving. We form oblong sausages from the finished minced meat. Don't try to make them big and long. Since we only have a frying pan at our disposal, they may not have time to cook in the middle due to their large diameter. But thin and not too long (no longer than 10-12 cm) meat preparations will be just right. If you are cooking chicken kebab on the grill or on the grill, you can safely make larger sausages, but then it is advisable not to take round iron skewers, but flat ones, which will better hold the minced meat on its axis. We must heat the pan, then grease its surface with a cooking brush with vegetable oil and lower the temperature slightly (to “below average”). Before laying the workpiece - put a skewer inside it. When the first side is fried, and the minced meat “grabs”, it will already be possible to take it by the stick, turn the kebab over to the other side and bring it to readiness (you can cover the pan with a lid for 2 minutes before turning it off). Make sure that the minced meat is also completely cooked inside, this can be seen in the place where the skewer was stuck. Chicken kebab is ready!

When the summer season begins, here God himself ordered to cook various shish kebabs, including ground meat. Lyulya - kebab is prepared not only from lamb, you can cook it from beef, veal and chicken.

Some people cook with pork. Why not? It is clear that in countries that preach Islam, pork is not cooked, but we cook it, and how. We love pork, and all the main types of barbecue are cooked 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 everywhere you need to add fat tail fat, or lard if there is no fat. Even if we cook such a chicken kebab, this is no exception.

And in order not to repeat ourselves, we will cook lyulya - chicken kebab.

We will need:

• large chicken legs - 1 kg (4 pieces)
• fat tail fat - 150 gr (or lard)
• onion - 150 gr (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 barbecue and skewers. As well as coal, ignition and a special "whisker" to maintain the fire.

Cooking:

1. Remove the skin from the chicken legs, then remove the flesh from the bone and chop finely, or grind it through a meat grinder. It is better to take large legs, the output of pure meat should be a kilogram. All other ingredients are given from this calculation.
2. Cut 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 the juice and fry. And the kebab will not be as juicy as you would like, and the onion will crunch noticeably on your teeth.
4. It is impossible to grind in a meat grinder. In this case, the onion will release the juice ahead of time and it will be difficult to form minced meat products with its addition. The stuffing will become watery and runny.
5. Yes perishing, the whole science - this culinary art! What can you do, any art, as they say, requires sacrifice. In this case, you need to comprehend it! There is no other way!
6. Mix minced meat, onion and fat. Add spices ground in a mortar or coffee grinder, salt and pepper. Remember that salt should be put exactly as much as needed. Why, indicated in the first recipe. That is, for 1 kg of minced meat, a tablespoon of salt without top.
7. And we begin to knead the minced meat. Also within 20 minutes, until a homogeneous smooth state. So that protein compounds appear in the meat in the form of invisible threads that fasten the entire minced meat.
8. Flatten the minced meat in a bowl and “drive out” all the air by pressing.
9. Cover the bowl with foil and poke a few holes in it. Then send to the refrigerator for 2 - 3 hours so that the fat has time to harden.
10. Until the meat reaches the desired consistency, it is necessary to prepare a brazier, skewers, a "fan" for kindling coals, coal, kindling.
11. Although many people avoid starting coals with it, they believe that it gives off a foreign smell. But chicken meat is tender, receptive. Therefore, it may be better to kindle the old way through the use of paper and thin splinter. For the same reason, some of my friends do not grill barbecue on coals, but use birch logs or firewood from fruit trees. I fully join them, and if there is an opportunity to fry barbecue on wood, then this is no doubt better. If not, then coals will do too.
12. Light a fire and make coals. So that by the time the skewers are formed, the coals are already ready.
13. Take the meat out of the fridge and mash it again with your fist to get all the lingering air out. Divide the minced meat into approximately equal parts of 100 - 150 g each.
14. We take one of the parts and form a bun without air inside and cracks outside. For a better and easier formation of the meat product, we wet our hands in hot water. This will not allow fat to remain on the hands.
15. We put it on a dry and cold skewer and gradually pressing it, we form a thin long sausage of the desired size. The sausage should be even, the same size on all edges, this is important for its best frying. And it is important that there is no air left inside.
16. For this, we carefully “seal” the junction of the skewer with minced meat. We make a dense cone, decreasing towards the edge, and twist it slightly.
17. Immediately put the skewers on the grill, on the coals prepared and hot by that time.
18. The heat should be medium, there should be no flames. Just in case, you should have a bottle of water nearby to put them out. And also keep the "makhalka" at hand, you will need it if the heat is not enough.
19. Rotate the skewers evenly throughout the frying season so that the meat cooks evenly.
20. The frying time depends on the heat on the coals and on the amount of meat on the skewers. Therefore, you need to cook until a light golden crust appears.

Ready lula - kebab looks very appetizing. After they are removed from the skewer, the juice that remains inside flows out of them onto the dish. And of course, I repeat once again, their taste is simply amazing!

Lula chicken kebab with vegetables

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

Ingredients:

• onion - 1 pc,
• eggplant - 1 piece,
• chicken fillet - 400 gr,
• pepper - 1 piece,
• spices,
• broccoli - 100 gr,
• 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 moisten your hands in water and form cutlets of slightly elongated shape from the finished minced meat. Put each piece on a skewer. Line the bottom of a baking sheet or baking dish with foil and lay the chicken cutlets on it.
4. Rinse all vegetables (except broccoli), peel and chop if necessary. Then also lay them out to the cutlets. The dish is ready for baking. The temperature in the oven should not exceed 200 degrees. Keep in mind that vegetables take 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. Put the finished kebab on a plate, add vegetables and serve.

Kebab with chicken and pineapple

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

Ingredients:

• chicken fillet (breast) - 500 gr,
• ginger (ground) - 0.5 tsp,
• sugar - 2 teaspoons,
• canned pineapple,
• salt, vinegar, starch.

Recipe:

1. Cooking lula kebab. We start with frosting.
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 looks like liquid jelly.
3. Cut the chicken and pineapple into cubes and alternately put them on skewers.
4. Cover a baking sheet with foil, place the blanks on it and grease with glaze. Bake at 200 degrees for about 5 minutes, then turn them over and cover again with glaze.
5. Bake until a golden crust forms.

LULA CHICKEN KEBAB

Lyulya kebab is a dish of oriental cuisine that we love for its aroma, softness and tenderness, because it is prepared not from a piece of meat, like a shish kebab, but from minced meat. Chicken kebab is a more dietary version of this dish. Cooking it at home is quick and easy, and for flavor, add oriental spices. So, we offer a delicious chicken lula kebab recipe.

Ingredients:

• Chicken breasts - 2 pieces
• Garlic - 2 cloves
• Ground coriander - a pinch
• Dried ground ginger - 1/3 teaspoon
• Olive oil - 30 ml
• Parsley - 2-3 sprigs
• Dill - 3-4 sprigs
• Salt to taste

Cooking:

1. Finely chop the chicken meat with a knife to a paste-like state. But to cook barbecued chicken on the grill, you do not need to chop the meat. Why not in a meat grinder? Lula kebab from minced chicken, scrolled in a meat grinder, is not so juicy, because it is subjected to too much pressure. And so the juice will remain inside the pieces. But if you don't chop the meat enough, the pieces of minced meat can be baked separately, and the dish will not be as tasty.
2. Chop the greens very finely, mix it with minced meat, add spices, salt to taste. To make the kebab tastier, knead the minced meat for at least 5 minutes and knock out the same amount, putting it in a plastic bag. Soak for 1-2 hours in the refrigerator to infuse.
3. Stick around the wooden skewers, moistening your hands in water and forming sausages, heat the oil in a pan and fry over high heat on both sides until golden brown. Then chicken kebab needs to be baked in the oven until cooked.

If you are cooking lyulya on a skewer, you need to press the minced meat more tightly with wet fingers so that it does not fall down on the coals. You should also bake kebabs on wider skewers.

Serve chicken lula kebab on pita bread, with chopped onion rings, herbs. Offer your guests a vegetable sauce for shish kebabs or adjika. Bon appetit!

chicken lula kebab recipe

Ingredients:

• 400 g chicken fillet
• 1 bulb
• 2 garlic cloves
• 1 egg
• 4 tbsp flour
• 1 sweet pepper
• parsley
• chili sauce
• pepper
• herbs

How to cook chicken lula kebab:

1. Make minced meat from the fillet.
2. Saute chopped onions and garlic in vegetable oil.
3. Add them to the minced meat, as well as the egg, flour, sweet pepper, parsley, salt and pepper, chili sauce and herbs.
4. Mix the mass until smooth and refrigerate for 15 minutes.
5. With wet hands form oblong cutlets, put on a baking sheet covered with paper.
6. Bake at 200 degrees for 20 minutes.
7. Baste with sauce twice while baking.

Bon appetit!

Chicken kebab

Ingredients:

• Chicken fillet: 500 gr.;
• Onion: 1 pc.;
• Salo: 100 gr.;
• Salt, pepper, curry, cumin, coriander, garlic;
• Parsley.

Cooking:

1. I grind chicken fillet, lard and onions in a blender.
2. I add spices and herbs, and mix everything well. Kneading and knocking out is an important moment in the preparation of minced meat for kebab. It depends on whether the minced meat stays on skewers (skewers). I knead the minced meat like a dough. Well-mixed minced meat must be beaten off. You can use a plastic bag for this.
3. I put the minced meat in the refrigerator overnight or for 2-3 hours. If the minced meat has become watery, it is recommended to add a small amount of flour (1-3 tablespoons), but this negatively affects the taste of the dish.
4. I form cutlets with wet hands, string them on wooden skewers and carefully distribute them over the entire surface of the skewer.
5. I fry in a pan until golden brown and then put in the oven for 10 minutes at a temperature of 200 degrees. Read more:

Chicken kebab

Ingredients:

• Chicken 1200 g
• Onion 4 pcs
• Lemon 1 pc
• Parsley 1 bunch
• Salt, pepper to taste

Cooking method:

1. Wash the chicken fillet, cut it, clean the onion and also cut it.
2. We pass through a meat grinder.
3. Add salt, pepper, lemon juice to the resulting mass (no spices are needed!)
4. Mix everything thoroughly and put in the cold for 2-3 hours.
5. We take out the minced meat, form long patties with wet hands, thread a wooden skewer into them and carefully place them on a preheated grill pan with vegetable oil.
6. Fry on both sides until golden brown, turning with wooden spatulas.
7. Lay out on a platter.
8. Serve with chopped parsley.

Bon appetit!