Lula beef kebab cooking recipes. Beef kebab in the oven - three great recipes

Beef kebab

Lula kebab is a traditional meat dish of Asia and the Caucasus. Most often, of course, it is prepared from lamb. But it is also acceptable to use other types of meat. Lula kebab may resemble our meatballs. But the difference is that neither eggs nor bread are added to it. And the product keeps its shape due to the fact that with prolonged kneading, protein is released, which gives the minced meat the necessary viscosity. The calorie content of beef kebab is lower than when using the same lamb or pork. But that doesn't stop the dish from being delicious.
beef lula kebab recipe
Ingredients:
- beef - 1 kg;
- garlic - 4 cloves;
- bow - 4 pcs.;
-salt, pepper - to taste.

Cooking
We pass the beef along with the onion through a meat grinder. Pass the garlic through a press and also add to the minced meat. Salt and pepper to taste. Mix the resulting mass well. We form oblong flat cutlets from minced meat. We spread them on the grate, which we then set over the coals. When the cutlets are browned on one side, turn the grate over to the other side. We check the readiness of the dish by the juice that stands out. If the juice is clear, then the kebab on the grill is ready.
A simple beef kebab recipe
Ingredients:
- minced beef - 1 kg;
- bow - 1 pc.;
- dill greens - 30 g;
- parsley greens - 30 g;
- cilantro greens - 30 g;
- garlic - 4 cloves;
-salt, pepper - to taste.

Cooking
Finely chop the onion and garlic and add to the minced meat. We also chop the greens and also mix with the rest of the ingredients. Thoroughly knead the resulting mass, or rather, beat it off until it becomes homogeneous and sticky. After that, we send the minced meat to the refrigerator for about 30 minutes. After that, we grease our hands with vegetable oil and form dense sausages from minced meat, which should be about 4 cm in diameter. And adjust the length depending on the length of the wooden skewers. Sausages should be 5 centimeters shorter. Thanks to the vegetable oil in which the hands were lubricated, a golden crust forms on the sausages during cooking. Now let's prepare the grill. It is important that there is no flame in it, but only a good heat. Lubricate the grill grate with lard, put sausages strung on skewers on it. We cook the kebab, constantly turning it so that it is evenly fried on all sides.

Beef kebab in the oven

Ingredients:
- minced beef - 1 kg;
- cherry tomatoes - 20-22 pcs.;
- sweet pepper - 2 pcs.;
- white salad onion - 1 pc.;
- ground nutmeg - 1 teaspoon;
- salt - 2 pinches;
- dry oregano - 1 teaspoon;
- garlic - 3 cloves;
- olive oil - 1 tbsp. spoon.

Cooking
We start preparing beef kebab by first soaking wooden skewers in water for 30 minutes. This is done so that they swell properly. In the meantime, prepare minced meat. Finely chop the onion and garlic, mix them with minced meat, add salt and spices and knead everything well. Now we form small cutlets from the resulting mass, and then beat each one. It is convenient to do this by placing it on one palm, and slap it with the other. Cutlets as a result should be very dense. Before cooking, it is advisable to send them to the refrigerator for about half an hour.
Now we are engaged in vegetables: we cut the sweet pepper into squares about 1.5x1.5 cm in size. We clean the tomatoes from the tails. We put a skewer into the chilled cutlet and distribute the meat around evenly, thereby forming a sausage. Top and bottom of which we put on a piece of pepper and a cherry tomato. Usually, 10-11 kebabs are obtained from this set of products. Lubricate the baking tray with vegetable oil, lay out the blanks and tie the top of each sausage with olive oil. At a temperature of about 200 degrees, bake for about 25 minutes.

Lamb kebab at home

It is not at all difficult to make a yulya kebab at home if you are familiar with some of the features of preparing this delicious dish. Lula kebab - a recipe for minced meat: beef, lamb, pork, chicken or mixed minced meat. The traditional, or, let's say, “correct”, kebab recipe is on the coals of a brazier, but it can be done in the oven, in a frying pan, microwave, and even in an air grill.

In the Caucasus, from where the kebab recipe came to us, lovers and connoisseurs believe that it has nothing to do with fried cutlets, no matter how similar the two dishes are at first glance. The composition of the mass from which these and other products are molded is completely different.

The main difference is that, for example, raw eggs are added to cutlets, meatballs or meatballs (for better bonding), but not to minced kebabs. Still, so that the meat does not fall apart on skewers, but retains its original shape, I add starch (believe me, this is more reliable). Lula kebabs can be attributed more to shish kebabs, since the method of baking and serving the finished dish are very similar. Just like kebabs or any baked meat, kebabs can be served wrapped in thin Armenian lavash or with a vegetable side dish and always with lots of greens.

Lula Kebab Ingredients:
- lamb pulp (or fatty beef) - 1 kg;
- onion - 300 g;
- tail fat (or mutton fat) - 100-150 g;
- potato starch - 1 tbsp;
-dried ground barberry - 1 tsp;
- dried parsley greens - 1 tsp;
- fresh greens;
- ground black pepper;
-salt.
- For pickling onions:
- bulbs - 2 pcs.
- white wine vinegar - 2 tbsp;
- ground barberry - 0.5 tsp

Lula kebab recipe:
1. Lamb, fat and onion cut into pieces.

2. We twist everything together in a meat grinder (through the middle grate 2 times).

3. Put starch, barberry, parsley, salt, pepper into the minced meat.

4. Mix well with your hands in a large bowl. Let stand 20-30 minutes.

5. Then we take the minced meat and beat it on a bowl or cutting board. We beat off until the stuffing becomes sticky.

6. If we make kebab according to this recipe in the oven, then we need to prepare wooden skewers in advance, which are soaked in water for 30 minutes, and then greased with vegetable oil, and aluminum foil. According to the classic recipe, kebab is cooked on the grill, metal flat skewers are suitable for this.

7. We put a bowl of water and a paper towel next to it. We wet our hands in water.

8. After that, we divide all the meat into approximately the same medium-sized balls. We form sausages from balls (do not forget to wipe your hands with a towel every time and moisten them in water so that the meat does not stick to your hands). The size of sausages can be different, as desired.

9. We string kebab on prepared skewers. Press the minced meat tightly to the skewer and squeeze out the excess liquid a little.

10. Put the prepared skewers in the freezer for 5 minutes.

11. When cooking kebabs in the oven, preheat it and cover the baking sheet with foil.

12. We put the kebab on the foil and put it in the oven. During the cooking time (20-30 minutes) turn over 2 times. If we cook on the grill, then not on an open fire, but on the coals, also turning over.

13. While the main course is being prepared, pickle the onion. To do this, cut the peeled onion into thin half rings.

14. We squeeze it a little with our hands so that the juice stands out a little.

15. Sprinkle onion with barberry powder, pour with vinegar, mix. We leave for 15 minutes.

16. We remove the finished sausages from the skewers and lay them out on portioned dishes.

17. Sprinkle with pickled onions and serve greens separately to taste.

Previously, in the country, we often grilled kebabs on the grill, and now our favorite dish for outdoor recreation has become home-cooked kebab.

Lula kebab recipe on the grill

With the onset of autumn coolness, the last days of outdoor recreation are leaving, and in pursuit of them we try to catch the opportunity to cook our favorite dishes on a fire. In this article, we will share several recipes for cooking kebab on the grill.

Lula kebab on the grill

Real Moroccan lamb kebabs can be cooked in simple Russian cuisine, more precisely, on the grill.
Ingredients:
- lamb - 1 kg;
- goat cheese - 150 g;
- mayonnaise - 5 tbsp. spoons;
- red onion - 1 pc.;
- garlic - 2 cloves;
- coriander (chopped) - 2 tbsp. spoons;
- red pepper - 3/4 tbsp. spoons;
-cumin (ground) - 1/2 teaspoon;
-salt, pepper - to taste.

Cooking
Finely chop the lamb, or turn it into minced meat with a blender. Minced meat is combined in a bowl with cheese, mayonnaise, chopped red onion, garlic and seasonings. We knead the minced meat for a very long time and carefully, so that the protein released from the meat makes our mixture viscous and dense, able to stay on the skewer.
We divide the mixture into 6 approximately equal portions, each of which must be distributed over the skewer in the form of an oblong cutlet. We cook the kebab on the grill for 4-5 minutes on each side, until the cheese is melted and the lamb gives juice.

A simple recipe for kebab on the grill

A real kebab is prepared in compliance with many requirements. For example, for the preparation of the kebab itself, it is better to choose meat from the leg of a ram, which is best chopped by hand in order to preserve all the juiciness and texture of the dish. You can read about the rest of the cooking secrets in the recipe below.
Ingredients:
- lamb - 1 kg;
- tail fat - 300 g;
- onion - 250 g;
- coriander, zira (ground) - 1 tbsp. spoon
- salt - 1 tbsp. spoon;
- pepper - 1/2 tbsp. spoons.

Cooking
We chop the lamb with a knife, or pass it through a meat grinder, having previously cleaned it of films and veins. After the meat, grind the fat tail fat. We cut the onion with a knife, otherwise it will give an excess of juice, which will prevent the minced meat from being held on the skewer.
Mix all 3 ingredients and season them. Now it's time to thoroughly mix the minced meat until it brightens, after which you can send the mass to the refrigerator for 2-3 hours.
We roll the cooled minced meat in portions into cutlets of 120 grams and distribute them on a skewer with wet hands. If the hands are left dry before forming the kebabs, the meat will begin to stick to them, which will lead to the formation of cavities between the "patty" and the skewer, as a result of which the meat may dry out or fall off on the coals.
We fry kebabs, not forgetting to constantly turn them over, as soon as the meat grabs a golden crust, we remove it on Armenian pita bread, flavor it with sauce, herbs and vegetables, and serve it to the table.

Chicken lula kebab on the grill

Traditionally, kebabs are made from lamb, but options are also acceptable using chicken as a base, and we will talk about this recipe below.
Ingredients:
- chicken meat (red) - 2.5 kg;
- onion - 2 pcs.;
- garlic - 2 cloves;
- parsley, cilantro (chopped) - 2 tbsp. spoons;
-salt, pepper - to taste.

Cooking
Chicken meat is cleaned of skin and bones, washed, dried and chopped by hand, or using a blender.
In chopped minced meat, add chopped onion and garlic, a little greens, salt and pepper. Thoroughly knead the mass and leave to cool for 2 hours.
Future kebabs can be cooked on skewers, or skewers of rosemary sprigs, previously soaked in water.
It is very easy to make chicken kebab on the grill: spread the meat in a thin layer over a skewer or skewer, and quickly fry until golden brown.
Serve on pita bread with a light salad and tomato or yogurt sauce.

Lula kebab recipe in the oven

Lyulya kebab is a national Caucasian dish that has a bunch of options. We will tell you the recipes for cooking kebab in the oven.

Lula kebab in the oven with herbs

Ingredients:
- minced pork - 0.5 kg;
- ground beef - 0.5 kg;
- onion - 300 g;
- mutton fat - 50 g;
- green onions - 5 bunches;
- parsley - 1 bunch;
-salt - to taste;
- suneli hops - 1 tsp;
- dried basil - a pinch;
- dried chili pepper - a pinch.

Cooking
So, cooking kebab in the oven is not difficult. Traditionally, it is made from lamb. But we will cook from more improvised products. Minced meat must be combined and properly kneaded. Grate lamb fat on a grater so that our dish smells good of lamb. In the process of rubbing, we continue to knead the minced meat well. Chop the onion very finely and add to the mixture. For 1 kg of meat, you need to take at least 300 grams of onion. Finely chop all the greens as well, add to the meat and mix very thoroughly. Keep in mind - the more greens, the better! You can't spoil the kebab with greens!
Wet our hands with water and knead our minced meat. Then add salt, suneli hops, dried basil (also called oregano in the Orient) and a little ground chili pepper for spiciness. Stir until smooth and refrigerate for 30 minutes while the oven preheats. Soak the skewers in water before cooking to prevent them from burning. As the oven heats up, we take out the minced meat and form sausages out of it, which we then string on skewers and crush. We spread it on a wire rack so that the heat is distributed evenly around the dish, and send it to a very hot oven for 20 minutes. In this case, the sausages will not fall apart, but will grab well. After 20 minutes, flip the skewers and return to the oven for the same 20 minutes.
There is also a recipe for cooking chicken kebab in the oven.

Chicken kebab in the oven
Ingredients:
- minced chicken - 1 kg;
- flour - 2 tablespoons;
- garlic - 4 cloves;
- bow - 3 pcs.;
-salt - to taste;
- pepper - to taste;
- lettuce leaves.

Cooking
We take the meat and cut the whole onion into it. Minced chicken is much more watery than any other, so we finely chop the onion into it, and not pass it through a meat grinder. Otherwise, extra juice will stand out from it and this will interfere with the modeling of the dish. Finely chop the garlic and add to the minced meat in the same way. Sprinkle with salt and pepper and add flour to make the stuffing more elastic. Then the mass must be placed in a plastic bag and beat well on the table for five minutes. Next, we take the skewers, previously soaked in water, and form sausages on them, tapering to the edges. We spread everything on a baking sheet-grill and send it to a very preheated oven for 15-20 minutes. As soon as a uniform golden crust appears, the dish is ready. Spread it on fresh lettuce leaves and serve. Chicken kebab in the oven is very tender.

Simple kebab

Ingredients:
- ground beef - 0.5 kg;
- onion - 2 pcs.;
- salt - a pinch.

Cooking
Add the grated onion to the ground beef. Sprinkle with salt and stir. And so that our minced meat is elastic - we beat it on a plate, take it in our hand - and beat it again so that the meat fibers separate. Cook it this way for 10 minutes. In the meantime, let the wooden sticks soak in water so that they do not burn when baking. If time permits, put the minced meat in the refrigerator for two hours - then it will settle and it will be easier to mold. Next, we sculpt sausages on sticks, put them on a baking sheet. Cooking kebab in the oven for 10 minutes. The surface of the minced meat should immediately seize and harden - then the kebab will turn out juicy, no worse than on the grill.

Minced meat skewers, also known as kebabs, are not made so often here, but in vain. This is an amazing dish of Caucasian cuisine, which simply surprises with its taste and tenderness.

It can be cooked with different types of meat, but one of the most popular options is beef. It is affordable, universal, to the taste of Christians and Muslims. Cooking delicious kebabs?

Lula Beef Kebab - General Cooking Principles

You can use pure beef or with the addition of lamb, pork, poultry. Often, for juiciness, lard or fat tail fat is laid. The products are well chopped, usually twisted through a meat grinder, sometimes it needs to be done two or three times.

What else is added:

Onion and garlic;

It is important to knead the cooked minced meat thoroughly so that it becomes a little sticky, it turns out to form dense kebabs. Also, the mass must be given time to ripen. Usually it is put in the refrigerator for at least 30-40 minutes, it is better to leave it for a couple of hours, you can immediately divide it into pieces of the desired size.

Sausages are molded from the chilled mass, often strung on a skewer. It is important to make the same thickness so that the dish is fried evenly. In the classic version, kebabs are cooked over hot coals on the grill. But more and more often they use an electric grill, sometimes they are baked in the oven and even fried in a pan.

Classic beef kebab

The recipe for the usual beef kebab with onions and garlic. Additionally, you will need some greens, you can take parsley or oregano, sometimes they prefer to cook with cilantro.

Ingredients

A kilogram of beef;

Three bulbs;

Two cloves of garlic;

20 grams of parsley or basil;

Salt and pepper.

Cooking

1. Rinse the meat, dry it, cut it into pieces, then twist it through a meat grinder twice. The second time, you can immediately chop the peeled garlic cloves.

2. Peel the onion, grate, add to the ground beef.

3. Pepper, salt the mass, add chopped greens. Stir the minced meat for at least five minutes so that it becomes homogeneous and sticky.

4. Put the mixed minced meat in a bag, tie it up and put it in the refrigerator for an hour.

5. Divide the mass into 4-5 parts. Take one piece of minced meat, make an oblong ball, pierce with a skewer. With a wet hand, firmly press the beef to the stick, form an oblong kebab resembling a sausage.

6. Form the rest of the kebabs in a similar way.

7. Put the skewers on the grill with hot coals, cook until golden brown on all sides. Before serving, carefully remove, add fresh herbs.

Caucasian beef kebab with tail fat

The beef itself is quite dry, sometimes it turns out tough, it cooks for a long time on the fire. You can solve all these problems by adding bacon; fat tail is best suited for a Caucasian dish.

Ingredients

1.4 kg of beef;

120 grams of fat tail fat;

3 onion heads;

cilantro, black pepper, a little salt.

Cooking

1. Twist the washed meat together with onions, immediately chop the fat tail fat.

2. Add cilantro greens to the mass, salt, season with black pepper.

3. We dip our hands in minced meat, we begin to stir. Take your time, carefully knead the mass until stickiness and uniformity appear. You can additionally beat the minced meat on the countertop, it will become more convenient to use.

4. Divide the minced meat into five or more parts, depending on the desired size of the kebabs. We roll the balls, put them on a plate, cover with a film on top, put them in the refrigerator.

5. In an hour we get kebabs. You can simply form elongated sausages from balls and arrange on a wire rack. Or we form classic products on sticks or skewers. We make sure that no air remains inside, we press well.

6. Cooking over hot coals on the grill. Serve the dish to the table immediately, while it is hot.

Beef kebab with grilled cheese

A variant of an amazing beef kebab, which is perfectly prepared not only on the grill. But even on a regular grill, even on a grill pan, the dish turns out just fine. Here are the products for two servings. If necessary, then proportionally multiply their number.

Ingredients

350 grams of beef;

One egg;

garlic clove;

75 grams of cheese (hard);

5 sprigs of parsley;

Zira, salt, pepper, savory and other spices.

Cooking

1. Twist the meat with parsley twice through a meat grinder. We use a grid with small cells.

2. Chop the garlic, add various spices to it, salt and grind in a mortar for a pronounced aroma. Transfer to minced meat.

3. Break the egg and separate the yolk. We do not need it, we use only protein. Beat it with a fork until light foam to break up the clots as much as possible.

4. Rub hard cheese with small chips.

5. Add cheese with whipped protein to the meat mass. Knead the minced meat for about ten minutes.

6. Divide in half, leave for an hour in the refrigerator, be sure to cover with cellophane or a lid.

7. We take out the cooked mass, cook kebabs, fry on a natural, electric grill or on a corrugated frying pan. In the second case, the surface must be lubricated.

Beef kebab with walnuts

To prepare this dish, you will need walnuts. They wonderfully emphasize the taste of beef, give an unusual aroma and zest. If there is no tail fat. Then you can take any other fat in the specified amount.

Ingredients

1.5 kg of beef;

120 grams of fat tail;

A glass of nuts;

Two bulbs;

Two cloves of garlic;

Salt, pepper, 5 sprigs of parsley.

Cooking

1. Pour nuts into an empty pan. Dry over low heat for about ten minutes. Cool well, put in a food processor and chop. Or we twist through a meat grinder.

2. Grind beef and tail fat, twist twice.

3. Peel the onion, it is better to grate it so that the minced meat does not turn out to be weak. Immediately add to the total mass.

4. Chop the garlic and also chop the dill sprigs, rub it all with a small pinch of salt. Mnem until the juice appears.

5. We shift the garlic mixture into minced meat, stir everything until stickiness appears, add chopped nuts and stir for a couple more minutes.

6. Divide the mass into equal pieces. Round, cover and send to ripen in the refrigerator for 1-2 hours.

7. We make kebabs on sticks, cook over coals or just on the grill.

Beef kebab with chicken

To prepare such a dish, it is better to cook the minced meat yourself, you can use any parts of the chicken. The weight of the trimmings without pits is indicated.

Ingredients

500 g of beef;

400 grams of chicken;

130 grams of onion;

A couple of cloves of garlic;

A little salt, pepper, other seasonings.

Cooking

1. Twist the chicken once through a meat grinder. It is better to skip the beef twice.

2. Chop the onions into crumbs with a large knife, add to the meat products.

3. Peel the garlic cloves, squeeze into minced meat.

4. Fill the mass with spices, add salt to taste, you can put a little parsley, dill, cilantro or a mixture of them.

5. We knead the mass, divide the cooked minced meat into large cutlets, give it an oval shape, and send it to cool.

6. We pierce each formed product with a skewer, press it to the stick, press and form a neat sausage.

7. Fry on the grill or on the grill. Kebabs are served with the addition of chicken with any sauces, you can sprinkle with grated cheese.

Beef kebab with smoked lard

A variant of very appetizing and fragrant lula kebabs with smoked lard and ground beef. Be sure to add protein.

Ingredients

A kilogram of beef;

5 cloves of garlic;

One protein;

160 grams of smoked lard;

Spices, herbs.

Cooking

1. If the fat is with a skin, then we remove it. Cut into small pieces.

2. Rinse the beef, also cut into small pieces. Peel the garlic.

3. Pass the meat with bacon a couple of times through a meat grinder, the second time we do it together with garlic.

4. Put salt and pepper.

5. Beat one raw protein with a fork, add to the meat mass.

6. Mix the minced meat for kebabs until smooth. Divide into several parts, let stand in the refrigerator for an hour.

7. We form kebabs on sticks, bring to readiness in any convenient way.

Beef kebab in the oven

For kebabs in the oven, it is better to use fatty minced meat so that the sausages do not dry out. Cooking is best on wooden sticks.

Ingredients

700 g of beef;

150 g of fat or fat tail;

Bulb;

A couple of cloves of garlic;

Greens, seasonings;

1 st. l. lemon juice.

Cooking

1. Grind lard and meat in a convenient way, add chopped onion and garlic, pour in lemon juice.

3. Pour cold water over wooden sticks, soak for about half an hour. Just during this time, the minced meat will ripen, and the oven will warm up to two hundred degrees.

4. Remove the sticks from the water, mold the kebabs.

5. Place the rack in the oven on the middle level. Put a baking sheet down to drain the fat.

6. Drizzle kebabs with vegetable oil, bake until done.

If the minced meat is dry and the mass is not very sticky, you can add egg white. Just be sure to whisk it until smooth.

If the mass for kebabs turned out to be weak and spreads, you need to add a little more twisted beef, then keep the minced meat in the refrigerator. You can pour a little breadcrumbs or semolina to thicken, let the additive swell.

If voids remain between the skewer and minced meat, then during cooking the sausages may fall apart.

Usually this dish is prepared from minced lamb, but other types of meat, even poultry, can be used. Cooking homemade kebab in the oven is not difficult, but you will have to do a series of manipulations in a certain sequence. Experts believe that this dish has nothing to do with ordinary cutlets, although at first glance there is a similarity. However, minced meat, from which both products are prepared, is prepared in different ways. According to the method of baking, the form of serving kebabs is closer to shish kebabs. Lula kebab at home in the oven turns out to be just as fragrant and beautiful. You can cook several options: chicken kebab in the oven, beef kebab in the oven, pork kebab in the oven, lamb kebab in the oven. This dish involves the manufacture of "sausages", which are then baked or fried in the oven. Such minced meat products are best strung on wooden skewers. Lula kebab in the oven on skewers keep their shape well and look beautiful on the table. But it is possible without them, then for reliability, the minced meat must be formed with less voluminous sausages or balls. This option does not quite correspond to the traditional recipe. Therefore, we will keep in mind that kebab in the oven without skewers is a purely homemade dish. Although the taste and aroma are preserved very well.

Learn how to cook homemade lula kebab, the recipe in the oven is very simple and the result is great. And what does a kebab cooked in the oven look like! A photo of such a treat already whets the appetite. Therefore, when mastering the kebab dish in the oven, a recipe with a photo is your first step to success. Start with the classic version, i.e. with lamb. And then master others: chicken kebab in the oven, the recipe is the same. Beef kebab in the oven, the recipe is a little more complicated due to the need to grind the meat more thoroughly. Well, the last version of the kebab: a pork recipe in the oven. This dish is simple, but it should be borne in mind that it is also more fatty, so it is worth forming “sausages” from combined, prefabricated minced meat.

How to cook kebab in the oven? The answers to this question are in our recipes on the site.

A few tips for novice lovers of this oriental dish:

For better bonding of the meat mass, you can add raw eggs or starch to it. Connoisseurs assure that it is more reliable. It's important not to overdo it. Approximate amount: for 1 kg of meat - 1 tablespoon of potato starch or 1 egg;

Minced meat with spices and herbs must be scrolled in a meat grinder twice, then it is good to beat it on the board to a state of viscosity;

Formed "sausages" should be kept in the refrigerator for 30 minutes;

You need to work with meat with your hands, dipping them in cold water;

The dish is prepared in a well-heated oven for 40 minutes;

Like kebabs, kebabs can be served wrapped in thin pita bread or with vegetables. Lots of greenery is welcome.

Beef kebab- a dish that is incredibly popular in the Caucasus and Central Asia, has rapidly gained popularity in our regions. The classic recipe is made from lamb and is minced meat strung on a skewer. In addition to meat, various spices and onions go into the dish.

The meat comes to readiness on the grill, but if it is not available, it can be done on the grill or in the oven. A feature of the preparation is that the minced meat must be kneaded for a long time and intensively. Only in this case, it will begin to secrete protein, thanks to which the meat will become sticky and will surely stick to the skewer.

Lula Beef Kebab - General Cooking Principles

You can use pure beef or with the addition of lamb, pork, poultry. Often, for juiciness, lard or fat tail fat is laid. The products are well chopped, usually twisted through a meat grinder, sometimes it needs to be done two or three times.

What else is added:

• onion and garlic;
• spices;
• greenery.

It is important to knead the cooked minced meat thoroughly so that it becomes a little sticky, it turns out to form dense kebabs. Also, the mass must be given time to ripen. Usually it is put in the refrigerator for at least 30-40 minutes, it is better to leave it for a couple of hours, you can immediately divide it into pieces of the desired size.

Sausages are molded from the chilled mass, often strung on a skewer. It is important to make the same thickness so that the dish is fried evenly. In the classic version, kebabs are cooked over hot coals on the grill. But more and more often they use an electric grill, sometimes they are baked in the oven and even fried in a pan.

Classic beef kebab

The recipe for the usual beef kebab with onions and garlic. Additionally, you will need some greens, you can take parsley or oregano, sometimes they prefer to cook with cilantro.

Ingredients:

• kilogram of beef;
• three bulbs;
• two cloves of garlic;
• 20 grams of parsley or basil;
• salt and pepper.

Cooking:

1. Rinse the meat, dry it, cut into pieces, then twist through a meat grinder twice. The second time, you can immediately chop the peeled garlic cloves.
2. Peel the onion, grate, add to the ground beef.
3. Pepper, salt the mass, add chopped greens. Stir the minced meat for at least five minutes so that it becomes homogeneous and sticky.
4. Put the mixed minced meat in a bag, tie it up and put it in the refrigerator for an hour.
5. Divide the mass into 4-5 parts. Take one piece of minced meat, make an oblong ball, pierce with a skewer. With a wet hand, firmly press the beef to the stick, form an oblong kebab resembling a sausage.
6. Form the rest of the kebabs in a similar way.
7. Put the skewers on the grill with hot coals, cook until golden brown on all sides. Before serving, carefully remove, add fresh herbs.

Caucasian beef kebab with tail fat

The beef itself is quite dry, sometimes it turns out tough, it cooks for a long time on the fire. You can solve all these problems by adding bacon; fat tail is best suited for a Caucasian dish.

Ingredients:

• 1.4 kg of beef;
• 120 grams of fat tail fat;
• 3 onion heads;
• cilantro, black pepper, a little salt.

Cooking:

1. Twist the washed meat together with onions, immediately chop the fat tail fat.
2. Add cilantro greens to the mass, salt, season with black pepper.
3. Immerse your hands in minced meat, begin to stir. Take your time, carefully knead the mass until stickiness and uniformity appear. You can additionally beat the minced meat on the countertop, it will become more convenient to use.
4. We divide the minced meat into five or more parts, depending on the desired size of the kebabs. We roll the balls, put them on a plate, cover with a film on top, put them in the refrigerator.
5. We get kebabs in an hour. You can simply form elongated sausages from balls and arrange on a wire rack. Or we form classic products on sticks or skewers. We make sure that no air remains inside, we press well.
6. Cooking over hot coals on the grill. Serve the dish to the table immediately, while it is hot.

Beef kebab with grilled cheese

A variant of an amazing beef kebab, which is perfectly prepared not only on the grill. But even on a regular grill, even on a grill pan, the dish turns out just fine. Here are the products for two servings. If necessary, then proportionally multiply their number.

Ingredients:

• 350 grams of beef;
• one egg;
• clove of garlic;
• 75 grams of cheese (hard);
• 5 sprigs of parsley;
• zira, salt, pepper, savory and other spices.

Cooking:

1. Twist the meat with parsley twice through a meat grinder. We use a grid with small cells.
2. Chop the garlic, add various spices to it, salt and grind in a mortar for a pronounced aroma. Transfer to minced meat.
3. Break the egg and separate the yolk. We do not need it, we use only protein. Beat it with a fork until light foam to break up the clots as much as possible.
4. Grate hard cheese into small chips.
5. Add cheese with whipped protein to the meat mass. Knead the minced meat for about ten minutes.
6. Divide in half, leave for an hour in the refrigerator, be sure to cover with cellophane or a lid.
7. We take out the cooked mass, cook kebabs, fry on a natural, electric grill or on a corrugated frying pan. In the second case, the surface must be lubricated.

Beef kebab with walnuts

To prepare this dish, you will need walnuts. They wonderfully emphasize the taste of beef, give an unusual aroma and zest. If there is no tail fat. Then you can take any other fat in the specified amount.

Ingredients:

• 1.5 kg of beef;
• 120 grams of fat tail;
• a glass of nuts;
• two bulbs;
• two cloves of garlic;
• salt, pepper, 5 sprigs of parsley.

Cooking:

1. Pour the nuts into an empty skillet. Dry over low heat for about ten minutes. Cool well, put in a food processor and chop. Or we twist through a meat grinder.
2. Grind beef and fat tail fat, twist twice.
3. Peel the onion, it is better to grate it so that the minced meat does not turn out to be weak. Immediately add to the total mass.
4. Chop the garlic and also chop the dill sprigs, rub it all with a small pinch of salt. Mnem until the juice appears.
5. We shift the garlic mixture into minced meat, stir everything until stickiness appears, add chopped nuts and stir for a couple more minutes.
6. We divide the mass into equal pieces. Round, cover and send to ripen in the refrigerator for 1-2 hours.
7. We make kebabs on sticks, cook over coals or just on the grill.

Beef kebab with chicken

To prepare such a dish, it is better to cook the minced meat yourself, you can use any parts of the chicken. The weight of the trimmings without pits is indicated.

Ingredients:

• 500 g of beef;
• 400 grams of chicken;
• 130 grams of onion;
• a couple of cloves of garlic;
• a little salt, pepper, other seasonings.

Cooking:

1. Twist the chicken once through a meat grinder. It is better to skip the beef twice.
2. Chop the onions into crumbs with a large knife, add to the meat products.
3. We clean the garlic cloves, squeeze into minced meat.
4. We season the mass with spices, add salt to taste, you can put a little parsley, dill, cilantro or a mixture of them.
5. We knead the mass, divide the cooked minced meat into large cutlets, give it an oval shape, send it to cool.
6. We pierce each formed product with a skewer, press it to the stick, press and form a neat sausage.
7. Fry on the grill or on the grill. Kebabs are served with the addition of chicken with any sauces, you can sprinkle with grated cheese.

Beef kebab with smoked lard

A variant of very appetizing and fragrant lula kebabs with smoked lard and ground beef. Be sure to add protein.

Ingredients:

• kilogram of beef;
• 5 cloves of garlic;
• one protein;
• 160 grams of smoked lard;
• spices, herbs.

Cooking:

1. If the fat is with a skin, then we remove it. Cut into small pieces.
2. Rinse the beef, also cut into small pieces. Peel the garlic.
3. We skip the meat with bacon a couple of times through a meat grinder, the second time we do it together with garlic.
4. I put salt and pepper.
5. Beat one raw protein with a fork, add to the meat mass.
6. Stir the minced meat for kebabs until smooth. Divide into several parts, let stand in the refrigerator for an hour.
7. We form kebabs on sticks, bring to readiness in any convenient way.

Beef kebab in the oven

For kebabs in the oven, it is better to use fatty minced meat so that the sausages do not dry out. Cooking is best on wooden sticks.

Ingredients:

• 700 g of beef;
• 150 g of fat or fat tail;
• bulb;
• a couple of cloves of garlic;
• greens, seasonings;
• 1 st. l. lemon juice.

Cooking:

1. Grind lard and meat in a convenient way, add chopped onion and garlic, pour in lemon juice.
2. Season the bulk with spices, mix, beat on the table.
3. Pour cold water over wooden sticks, soak for about half an hour. Just during this time, the minced meat will ripen, and the oven will warm up to two hundred degrees.
4. Remove the chopsticks from the water, mold the kebabs.
5. Place the rack in the oven on the middle level. Put a baking sheet down to drain the fat.
6. Drizzle kebabs with vegetable oil, bake until tender.

Beef kebab according to Dukan in the oven

The diet recipe for beef kebab includes a minimum set of components, namely:

• Veal without fatty parts - 1 kg;
• Onion - 250 g;
• Garlic and spices;
• Greenery;
• You will also need long wooden skewers.

Cooking:

1. The meat must be chopped twice in a meat grinder. The second time we skip along with onions and garlic. We fill the minced meat with spices. Stir and beat until the mass becomes quite viscous.
2. We stand in the refrigerator for a quarter of an hour and string on skewers. It is recommended to pre-moisten the sticks in water so that they do not burn during cooking.
3. Having strung meat on them and giving it an oblong shape in the form of sausages, we lay out the future lula on a baking sheet. We bake in the oven at 200 degrees. It is desirable that the meat inside be juicy, then the taste will be more intense. Therefore, it is not worth overdoing the dish in the oven, 30 minutes is enough.

Beef lula with cherry tomatoes and other vegetables in the oven

If you are a fan of experimentation or just want to diversify a classic taste, this recipe is perfect for that.

For cooking you will need:

• Minced lean veal - 1 kg;
• Cherry tomatoes - 300-350 g;
• Bulgarian pepper - 2 pcs.;
• White onion - 100 g;
• Chopped nutmeg - 1 tsp;
• Oregano - 2 g;
• Salt, garlic.

Cooking:

1. Before starting, it is necessary to soak wooden skewers in water for half an hour. Besides the fact that this will allow them not to burn out in the oven, they will be saturated with moisture and swell, which will simplify the process of stringing.
2. After, you can already proceed to cooking. In the minced meat (which must first be passed twice through a meat grinder), add onion and garlic, chopped into small crumbs, as well as salt and all the necessary spices.
3. After that, the meat must be beaten off. You can do this with each portion piece separately, that is, take as much as it goes on one skewer and then beat it off. But it is much easier to beat the minced meat in larger parts, and then divide it into portioned “cutlets”.
4. All minced meat should be dense so that the lyulya confidently stay on sticks. It is recommended to keep them in the cold before stringing.
5. While the meat is infused, let's take care of the vegetables. Peppers are cleaned from seeds and cut into two-centimeter cubes. Cherries will be required whole, so you only need to remove the tails and rinse them.
6. Next, we begin to string meat with vegetables. Minced meat should be evenly distributed on the skewer. The edges should not be thinner, otherwise they will dry out. On each side of the future kebab we pass a piece of pepper and one tomato.
7. Put everything on non-stick baking sheets.
8. We bake in the oven at the same temperature as in the previous recipe (200 degrees). The time for which the meat will reach readiness is approximately 25 minutes.

Useful cooking tips

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

• use any meat at your discretion, but in the classic version it is prepared from lamb
• cook better from the meat of a young lamb
• if the meat is old, then it can be soaked in water with the addition of vodka (well, this is an extreme case, it is better not to cook barbecue from such meat)
• adding fat is a must
• kneading and beating minced meat is mandatory (at least 20 minutes)
• also be sure to keep in the refrigerator for at least 2 - 3 hours
• salt should be strictly according to the recipe
• soak bamboo skewers in water for 30 to 60 minutes before use so that they do not burn when baked
• skewers should be clean, dry and cold
• thread the minced meat on skewers or skewers very tightly so that air does not remain in it
• to prevent grease from sticking to your hands, you can use gloves, while you need to wet your hands in hot water
• fry on the grill over medium heat until a light golden crust appears, do not overcook, otherwise the meat will not be so juicy
• in the oven, you should also not overexpose, since the dish is prepared from minced meat, it will cook very quickly
• when cooking in a pan in oil, it is better to reduce the amount of fat in minced meat, otherwise the dish will turn out to be too fatty

This oriental meat dish can be cooked in various ways - on a frying pan, barbecue or grill. But most often, modern housewives in ordinary apartments bake kebab in the oven. In addition to the classic version of lamb, there are interesting varieties of it from other types of meat.

Classic lamb kebab in the oven

The classic recipe for the treat under discussion can be called very poor in ingredients. It includes only fresh high-quality meat and spices. You need to take: a pound of lamb with bacon, 4 cloves of garlic, a mixture of cumin and coriander, salt, 3 onions.

1. Fatty lamb is passed through a meat grinder along with onions and garlic. If the meat slices are without fat, then the dish will turn out to be rather dry. All seasonings and salt to taste are immediately added to the minced meat. After thorough kneading, leave the mass in the cold for 60-70 minutes.
2. Oiled foil is placed on a baking sheet.
3. Minced meat clings to wooden skewers. Kebabs should turn out to be an elongated oval shape.
4. The blanks are stacked on foil and baked in a hot oven for 20 minutes on one side and the same on the back.
5. Garnish with sprigs of parsley or dill.

Served with green onions and lemon wedges.

How to cook pork on skewers?

In order for the pork dish to bake well, you need to set a high temperature in the oven - about 220 gr. It is better to heat it in advance while the kebabs are being formed on skewers. In addition to 800 g of meat pulp, it is taken: 120 g of lard, a bunch of fresh cilantro, 2 onions, a pinch of coriander and the same amount of ground pepper mixture, salt.

1. The meat is thoroughly washed under running water, dried with a paper towel and cut first into thin strips, and then chopped into miniature pieces with a sharp knife. The smaller the cubes are, the more tender the dish will turn out.
2. Salo is also washed, after which it gets rid of the skin. The product is cut into small slices, placed in a special blender bowl and turned into a homogeneous paste.
3. Pieces of meat and grated fat are mixed.
4. Finely diced onion is added to the minced meat.
5. You can immediately add salt, selected seasonings, finely chopped greens to the mass. It is kneaded by hand until it becomes sticky.
6. It is also advisable to beat the finished minced meat on a hard surface. Only after that he goes to the refrigerator for about an hour.
7. Kebabs are formed from the resulting mass on wooden skewers.
8. It remains to bake them in a preheated oven for 45 minutes, periodically turning over.

The optimal thickness of meat preparations on skewers is no more than 3 cm.

Beef kebab

For greater juiciness of minced meat, you need to add a little pork to the beef product. Also, do not forget about the large number of seasonings. Of the ingredients you will need to prepare: 900 g of ground beef and 300 g of pork, 3 garlic cloves, a pinch of a mixture of peppers, ground nutmeg and dried basil, salt, 2 small onions.

1. Two types of minced meat are immediately mixed, after which garlic, chopped onions, salt and all spices, passed through a press, are added to them.
2. The mass is thoroughly mixed and sent for 50 minutes in the cold.
3. Next, the minced meat is strung on skewers.
4. Kebabs are laid out in an oiled form and sent to a hot oven for 35 minutes.

So that wooden skewers do not burn during cooking, they must first be soaked in cold water for an hour.

chicken recipe

The lowest-calorie version of the dish under discussion is the one made from chicken. In addition to the indicated meat with skin (600 g), will be used: 2 onions, a couple of garlic cloves, small. a spoonful of liquid smoke, a pinch of ground paprika, salt.

1. Chicken, along with onions and garlic, turns into a homogeneous minced meat. This can be done using a meat grinder or a special blender nozzle.
2. Salt, ground paprika are added to the resulting mass. It is very important to beat off the minced meat. To do this, it is placed in a bag and dropped several times from a high distance onto a hard, durable surface.
3. Then the stuffing is sent to the refrigerator for half an hour.
4. It remains to form long oblong sausages from the mass, put them on a baking sheet, sprinkle with liquid smoke and send to bake.

Lula-kebab is prepared in the chicken oven for 20-25 minutes at medium temperature.

in Uzbek

Uzbek kebabs are made from the meat of young lamb. Lamb for this dish you need to take 900 g, as well as: 25 g fat tail fat, salt, medium onion, clove of garlic, salt, a pinch of paprika and black pepper, a bunch of fresh cilantro. How to cook kebab in Uzbek is described below.

1. The meat is washed with cold water, dried, gets rid of tendons and films, and then cut into pieces. It is best to use a boneless piece of the back of the ham.
2. The meat slices are turned into minced meat, after which they are mixed with fat tail fat, all spices, finely chopped onions, garlic and chopped cilantro. The mass is salted and thoroughly kneaded by hand.
3. For 5-7 minutes, the minced meat is beaten right in the bowl, after which kebabs are formed from it on small wooden skewers. The blanks are placed on a wire rack lined with oiled foil.
4. Baked 45 minutes in the oven.

A side dish for the meat dish under discussion is a raw onion seasoned with paprika.

from turkey

According to this recipe, a dietary kebab is prepared. In addition to turkey (450 g fillet), you need to take: 280 ml of natural unsweetened yogurt, 2 large tablespoons of heavy cream and the same amount of soy sauce, 3 garlic cloves, 2 small. spoons of lemon juice, small. a spoonful of sugar and the same amount of wheat flour, 1 egg white, onion, salt, a handful of sesame seeds, a large spoonful of non-aromatic oil.

1. Pieces of meat along with onions are passed through a meat grinder. Whipped egg white with sugar, flour, butter and soy sauce are added to the mass.
2. After thorough mixing, kebabs are formed from minced meat, rolled in sesame seeds and fried in a pan for several minutes on each side until golden brown.
3. For the sauce, garlic, cream, yogurt, lemon juice, salt, passed through a press, are mixed.
4. Meat preparations are placed in a mold, poured with sauce and baked in the oven for another 15 minutes.

The dish is served hot with any side dish.

The original recipe in bacon

Bacon gives the dish a crispy crust, and, in addition, retains all its juices inside. For cooking, take: a pound of minced pork and chicken, 8 slices of bacon, onion, a pinch of dried cilantro and basil, salt, granulated garlic to taste.

1. Minced meat is combined with salt, spices and onion grated on a fine grater.
2. Next, the mass is thoroughly kneaded by hand and beats off for a couple of minutes.
3. On wooden skewers, long, even cutlets are formed from the resulting minced meat. Each of them is neatly wrapped with a slice of bacon.
4. Kebabs are laid out on a baking sheet covered with oiled foil, and sent for half an hour to a preheated oven. During this time, they need to be turned over once.

So that the skewers do not cut through the minced meat, you need to choose thick short specimens.