Lula kebab at home from beef. Beef kebab with grilled cheese

Beef kebab- a dish incredibly popular in the Caucasus and Central Asia 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 lay fat or fat tail fat. 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 from 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 lard, best for caucasian dish suits Kurdyuk.

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 with onions, chop immediately 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. Either we form classic pieces 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 to it different spices, 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 with small shavings.
5. Add to meat mass cheese with whipped protein. 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 on small fire 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, add oval shape, send 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 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 with 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 lemon juice.
2. Season the bulk with spices, mix, beat on the table.
3. pour wooden sticks cold water, 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. sprinkle kebabs vegetable oil, bake until done.

Beef kebab according to Dukan in the oven

Beef kebab diet recipe includes minimum set 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 experiments or just want to diversify classic taste this recipe is perfect for that.

For cooking you will need:

• minced meat 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 it with everyone portioned piece separately, that is, take as much as it will go on one skewer and then beat it off. But it is much easier to beat the minced meat more in large parts, and then divided 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. Bake in the oven at the same temperature as in previous recipe(200 degrees). The time for which the meat will reach readiness is approximately 25 minutes.

Useful cooking tips

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

• use any meat at your discretion, but in classical performance made 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, from such meat better kebab don't cook)
• 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 light golden brown, 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

From Turkic lula is translated as "pipe", and kebab in Arabic means "fried meat". Due to its oblong shape, the dish really resembles a pipe made of fried meat. Traditionally, kebabs are made from young lamb. Chopped lamb (minced meat) is strung on skewers, and then roasted on a grill filled with hot coals to smoke smoke. The result is thin and long fried sausages very tasty, juicy and spicy.

In addition to the classics, kebab recipes from pork, beef and even chicken are popular, which can be cooked on the grill, in the oven or in a pan. To make it easier for you to understand all this diversity, I will tell you in detail how to cook lyulya, how to knead 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 needs to be chopped very finely 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

It will take 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
• onion- 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 get caught in ready dish, then it will be difficult to chew them, and this is unacceptable. That is why the store does not suit us minced meat. I chopped the pieces through a large mesh - I got the optimal grinding for kebab, which retains juiciness minced meat.

Combined with onion, cut into very, very small cubes. It needs to be chopped as small as possible with a knife. It is strictly forbidden to pass it through a meat grinder / blender / grater! The pieces need to stay dry and not release their juice when grinding, then they will make juicy minced meat during the frying process. If you add the onion "gruel" right away, it will soften the mixture and the kebab will not stick to the skewer.

Next, the mixture must be thoroughly and for a long time kneaded, for at least 15 minutes, so that the meat softens and releases protein - it forms long threads that are interconnected and strengthen stuffed blank, 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 wooden skewers, then the technique will be slightly different. More convenient to form meat ball, insert a skewer in the center, and then roll the workpiece back and forth on the work surface / board / large flat plate. The portion will be smaller, 70-80 grams, otherwise the skewer will sag under its own weight.

It remains to bake sausages in the oven. To do this, I transferred the blanks to a baking sheet - with high sides, so that the skewers literally hung on them and it was convenient to turn them over without removing them from the oven. It is advisable to line the baking sheet with foil, then it will not have to be washed from drops for a long time. If there is no such baking sheet, then you can adapt any heat-resistant form of a suitable size or simply put it on a grate greased with oil, and substitute a baking sheet from below into which the fat will drip. Can be baked at the same time bell pepper for a side dish, if you like.

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. Prepare better in portions, 4-5 at a time, then the heat will be more, which means that the dish will cook faster and more evenly. Hot kebab can be served directly on skewers, immediately piping hot, along with pita bread, fresh vegetables and herbs. Sauce will not be superfluous, for example, satsebeli or any other spicy, sweet and sour and garlic Sause.

How to cook kebab on the grill

IN 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 meat juice will collect in the resulting voids and the product will fall apart.
9. Place the skewers with raw meat into the brazier filled with coals, first into the hot zone until a golden crust forms. After a couple of minutes, move to the area of ​​embers for complete frying. As a rule, 12 minutes is enough for the kebab to cook. And don't forget to turn it over from time to time.
10. Never pour water on hot coals to tender minced meat caustic smoke was not absorbed, 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 on thin lavash and seasoned with a bunch of fresh herbs. appropriate fresh vegetables, pickled onion and sauce. 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 open fire oven rack and 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 prepared turning over from time to time.

Advice: Line the bottom of a 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 no different from 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 take away 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 fragrant 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 which are popular 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 flavors of 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 mixture ground peppers- taste.

Recipe #2: young lamb - 700 g, tail fat - 150 g, garlic - 1 head, onion - 2 pcs., red hot peppers- 1 tsp, dried basil - 2 tsp, coriander - 1 tsp, vinegar and lemon juice - 1 tsp each, salt - to taste.

Recipe #3: lamb - 500 g, lard - 150 g, large onion - 1 pc., garlic - 2 teeth, fresh dill and cilantro - half a bunch, 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 onion- 3-4 feathers, cilantro - 4-5 sprigs, salt, pepper, coriander and basil - to taste.

Recipe number 2: minced pork- 1 kg, fat - 250 g, sweet ground paprika- 1 tsp, onion - 3 pcs., mixture 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, pepper hot chili- 0.5 tsp, sugar - 0.5 tsp, salt - 1 tbsp. l., finely chopped bell pepper - 1 pc., diced pulp of a small tomato - 1 pc., cilantro - 2 sprigs, butter- 50 g.

Chicken kebab

Recipe #1: chicken fillet- 500 g, eggs - 2 pcs., hard cheese- 50 g, butter - 30 g, onion - 2 pcs., finely chopped Bell pepper- 1 PC.

Recipe #2: chicken legs- 1 kg, lard - 150 g, onions - 2 pcs., sweet ground paprika - 1 tsp, salt and pepper - to taste.

Recipe number 3: chicken fillet - 1 kg, vegetable oil - 3 tbsp. l., garlic - 3 teeth, lemon juice - 2 tbsp. l., onions - 2 pcs., chopped herbs, salt and spices - to taste.

What to serve with kebab?

Lula kebab is served hot, usually without removing the skewer, spread on top of pita bread or wrapped in thin sheets so that they are soaked in meat juices. If there is no pita bread, then you can serve churek or others unleavened cakes. Traditionally, the dish is complemented with herbs and pickled onion rings, fresh assorted vegetables or baked eggplants, tomatoes and bell pepper. Garnish with pomegranate seeds and lemon wedges. Be sure to need a sauce that will emphasize the taste of meat: tomato, mustard, garlic, satsebeli and so on.

The sauce can be prepared from tomatoes fried on the grill and peeled, just chop them as small as possible, add parsley and scalded onions, a little salt and a drop of vinegar, mix everything. Serve as follows: brush a sheet of pita bread with tomato sauce, top the lula, close the pita bread and fry again on the grill so that the bread is crispy. Another option is to pour sausages canned beans and decorate with greens. The beans will give the meat spicy taste, will make it more saturated.

For kebab fried or baked in the oven at home, you can make a quick garlic sauce, pass a couple of cloves through a press and mix with unsweetened yogurt, add salt and chopped herbs. You can just dissolve tomato paste in water, add spices, chili pepper and boil. And if there are 250-300 g of tomatoes in the refrigerator, then cut them 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, flavor 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 fresh meat, exposure and good mood. Have a delicious holiday!

This oriental meat dish can be cooked different ways- on a frying pan, grill or grill. But most often modern housewives in ordinary apartments, kebabs are baked in the oven. Apart from classic version from 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 put it in the oven high temperature- 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 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, don't forget about in large numbers seasonings From the ingredients you will need to prepare: 900 g 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 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), the following 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 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 spoons heavy cream and the same soy sauce, 3 garlic cloves, 2 small. spoons of lemon juice, small. a spoonful of sugar and the same amount wheat flour, 1 egg white, onion, salt, a handful of sesame seeds, big spoon unscented oil.

1. Pieces of meat along with onions are passed through a meat grinder. Whipped with sugar is added to the mass egg white, flour, butter and soy sauce.
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 taste.

1. Minced meat is combined with salt, spices and grated on fine grater bow.
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.

Lyulya-kebab is literally translated from Turkic and Arabic as "fried pipe". This dish can be called the second favorite dish after kebabs, which is prepared at picnics in the summer.

The traditional version of this dish is made from the back of a lamb tenderloin, but other types of meat are also possible: pork, beef and poultry. From beef, kebab is less high-calorie. At home, this dish can be cooked on a frying pan, grill or in the oven.

Step by step recipe

When there is no barbecue or oven at hand, this dish can be cooked on regular frying pan. It will turn out, though not authentic, but quite tasty.

Cooking algorithm:

1. In this version, kebab is cooked not on iron skewers, but on wooden skewers, so they must first be soaked for half an hour in warm water;
2. Skip the beef through a large meat grinder;
3. Chop the onion, herbs and garlic very finely with a knife;
4. Mix all the ingredients, add spices and knead the minced meat well until it stops sticking to your hands. This will take at least 20 minutes;
5. Cool the minced meat in the refrigerator for half an hour;
6. Then form sausages with a diameter of 4 cm from it, and the length should be such that the blanks fit in the pan;
7. Quickly fry the kebab in a pan with vegetable oil. Serve ready-made meat tubes with adjika or other sauce.

Lula kebab in the beef oven

Less calorie option cooking kebab is baking it in the oven. With this method, it is important to maintain the correct temperature regime. First, the temperature should be high so that a crust forms, which will protect the meat juice from flowing out, and then you can cook at a medium temperature.

For the recipe you will need:

• 1 kg beef tenderloin;
• 2 large onions;
• 200 grams lard or tail fat;
• 1 tablespoon ground black pepper;
• 1 tablespoon of salt;
• 1 pinch of zira;
• 60 grams of greens.

Cooking will take from 1.5 to 2 hours, since beef, even chopped, will be baked for a very long time.

The calorie content of this cooking option will be 256.6 kilocalories per 100 grams.

Cooking:

How to cook kebab on the grill

The most delicious and fragrant kebab is obtained on the grill. For stuffing you will need:

• 1 kilogram of beef;
• 250 grams of lard;
• 150 grams of onions;
• salt pepper;
• greenery.

On cooking will go away 1-1.5 hours.

Calories in 100 grams of such a kebab - 267.4 kilocalories.

Progress:

1. Pass the meat through a meat grinder, chop the remaining ingredients with a knife;
2. Mix all the products, carefully knead the minced meat, beat off and cool;
3. From the prepared minced meat, form oblong cutlets, string them on skewers, and immediately send them to fry on the grill;
4. The readiness of the dish is easy to determine, by the juice that has begun to stand out abundantly, then the meat can be removed from the heat and served with greens and pita bread.

Lula kebab is an easy dish to prepare, but there are certain points without which it will not work.

Meat for minced meat must be ground in a meat grinder through a large grate.

In order for the cooked kebab to melt in your mouth, you need to carefully clean the meat from all existing films and veins.

So that the minced meat does not fall off the skewers, it must be viscous, so it must be kneaded for a long time and very carefully. During this, protein is released from the meat, which gives the minced meat the necessary viscosity.

Fat (fat or fat tail fat) is also responsible for the viscosity, but in no case should it be passed through a meat grinder, in extreme cases, its lattice should be large enough. Ideal when lard or fat is finely chopped with a knife.

It is also worth doing with another ingredient in kebab - onions. If it is passed through a meat grinder, then the released juice will deprive the minced meat of viscosity, so the onion is only cut with a knife.

As for spices, salt, pepper and spices. You need to be careful with salt, as too much of it will deprive the dish of juiciness.

Lula kebab, although it is made from minced meat, is still not meatballs, so neither eggs nor bread are added to it.

Those who are preparing this dish for the first time and are afraid that the minced meat will not stick on skewers can be advised to pre-cool it. Even easier: form meat tubes on skewers, wrap them cling film and send for several hours in the refrigerator, and immediately before cooking, remove the film and send to the fire. Only minced meat should be chilled, not frozen.

To keep the meat juicy inside, you need to fry the beef kebab quickly, turning it over very often.

Lula kebab recipe

Prepare a delicious classic beef kebab according to our specialty family recipe With detailed photos and detailed video instructions.

30 min

290 kcal

5/5 (3)

Lula kebab - classic dish oriental cuisine, which looks very similar to regular cutlet. Many people call it that - "cutlet on a stick." However, this is not a cutlet at all, since a real kebab is made without eggs, bread and other familiar ingredients that we add to our standard dishes. Its roasting usually takes place on a fire.

My Georgian grandfather who knew how to cook it amazing dish By own recipe literally in an hour, he always said that everyone should definitely try beef kebab on skewers. That is how you can fully appreciate its charm.

Keeping in mind that not everyone has the opportunity to cook on a fire, I modernized my grandfather's recipe so that everyone can cook this amazing product both on the grill, in the oven or in a frying pan. Today I will introduce you to all the ways of making kebab.

Ingredients and preparation

Preparation time: 15-20 minutes.

Kitchen tools

If possible, prepare ahead of time all the tools, utensils and appliances that you will need in the process of making the perfect kebab:

• a large baking sheet or frying pan, preferably with a thick bottom and non-stick coating, with a diameter of 23 cm or more;
• barbecue with skewers if you are cooking on a fire;
• deep bowls (several pieces) with a capacity of 380 to 780 ml;
• teaspoons;
• cotton or linen towels;
• tablespoons;

• measuring cup or kitchen scale;
• fine sieve;
• grater medium or large;
• skimmer;
• sharp knife;
• wooden spatula;
• kitchen potholders;
• cutting board.

You will need

The basis:

Important! Minced beef kebab must be made using beef tenderloin with a little bit of fat, otherwise your products may fall apart during cooking. heat treatment. It would also be good if you chose lard with a meat layer for minced meat - it will turn out much tastier.

Additionally:

• 8-10 g of dried cumin;
• 40 g fresh cilantro;
• 60-70 ml of sunflower oil;

• 20 g dried parsley;
• 8 g black ground pepper;
• 7 g of table salt.

Did you know? Such additional spices as suneli hops, dried dill, ground celery root or rosemary will enhance pleasant taste and aroma of your dish, will add spice to it and express the juiciness of minced meat more sharply. In addition, you can replace sunflower oil olive.

Cooking sequence

Preparation

Cooking in the oven

Cooking on the grill

1. We make sure that the coals on the grill barely flicker, but in no case ignite.
   
   
2. We moisten metal skewers with water, rinse our hands too.
   
   
3. We form a large “cutlet” from the prepared minced meat, confident movements put it on a skewer.
   
   
4. Gently spread the meat along the length of the skewer, making something like a sausage.
   
   
5. We do all this with all the remaining minced meat.
   
   
6. We place the skewers on the grill, let the products bake well on one side.
   
   
7. Turn the skewers over as the kebab is cooked on one side.
   
   
8. As soon as the products have acquired a golden brown color, you can remove the skewers from the grill.
   
   

Pan cooking

That's all. I am sure that now you will not be afraid of cooking kebab at home or in nature. Serve your amazing fragrant productsWith vegetable puree, buckwheat or rice porridge, as well as with fresh green peas . You can decorate a dish with these little ones with the help of bright greens, fruits and citrus fruits - give free rein to your wild imagination.

Try not to store the kebab for too long, as these delicate products very quickly become not as tasty as "piping hot".

Beef kebab video recipes

If you decide to cook your kebab in the oven be sure to check out this video. It captures all the steps to create an authentic dish using traditional kitchen appliances.

And this video tells in detail about the intricacies of making kebab on the grill. I highly recommend checking it out before you start cooking.

Cook the perfect lula kebab in a pan this video will help. Be sure to use the chef's advice from the video - they are really very useful, especially if you have to cook a dish for the first time.

For example, be sure to try Alternative option delicate which just drives my husband and kids crazy. Also, don't miss yet underestimated by our hostesses, famous for its tenderness and low calorie content. In addition, don't forget about ideal for a picnic - - Lyulya-kebab recipe on the grill -, even the most persistent picky people cannot refuse such a product. At the very end, I advise you to take on the most simple and appetizing, it will come in handy for housewives who cannot devote too much time to cooking.

Bon appetit to all and have a good day! I hope you will write some comments and reviews on the above recipe and share your own opinion about the kebab. And if you have original ideas to improve the standard recipe, I will be happy to discuss them below. Appetizing experiments!

In contact with