Feed Lula. Lula kebab - delicious recipes at home

What associations do you have when you see a kebab dish - fried meat sausage on a skewer?! For example, I have the sea, gentle sun, rest, Türkiye. And not in vain, because it was the Turks who came up with this recipe. And to be more precise, the Turkish warriors, who, on a campaign, chopped ram meat into pieces and fried it, strung on a sword, over a fire. Eh, well done!

A real kebab is cooked on skewers, on the grill. But since the weather dictates its own conditions, you can cook kebab at home on skewers in a conventional oven. Of course, the taste and aroma will be a little different, but this will not stop us! Also, the traditional kebab is made from lamb, but the chefs have gone further and now cook it from all types of meat and even from mushrooms.

The meat according to this recipe turns out to be tender, fragrant, tomato soaked in juice, melting right in your mouth ... Turn on Turkish music and start creating a piece of Turkey at home. And as the Turks say: "Afiyet olsun!"

Recipe Information

Cuisine : Turkish .

Cooking method: in the oven .

Total cooking time: 45 min.

Servings: 10 .

Ingredients:

• minced meat (beef and pork) - 600 g
• onion - 1 piece
• sweet red pepper - 1 piece
• dill greens - 1/2 bunch

for salad:

• fresh tomatoes - 3-4 pieces
• red onion - 2 pieces

marinade:

• vegetable oil - 4-5 tablespoons
• grape vinegar 6% - 1.5 tablespoons
• ground coriander - 1/4 tablespoon
• garlic - 2-3 cloves
• salt - to taste
• black pepper - to taste

and:

• bamboo skewers.

Recipe:

1. Cut the red bell pepper and onion into small pieces, finely chop the dill.
   
   
2. Add chopped onion and sweet red pepper, dill to a bowl with minced meat, season with salt and black pepper to taste.
   
   
3. Mix the minced meat well with your hands. This is where you have to work hard, because when preparing kebabs, long kneading of minced meat is the main condition. Prolonged mixing and beating makes the minced meat more viscous and dense, which means that it will hold firmly on skewers and will not fall apart. Stuffing, if time permits, should be put in the refrigerator for 2 hours.
   
   
4. Divide well-mixed minced meat for kebabs into 10 servings, about 65 grams each. Form "sausages" about 20 centimeters long, string them on bamboo skewers, which are ideal for making kebab at home. Bamboo skewers must be pre-soaked in cold water for 10 minutes. Lula kebabs should be pressed down with a pat so that they are pressed against the skewers more tightly. Lay the formed kebabs on skewers on the wire rack. Bake in a preheated oven for about 25 minutes at 200 degrees. Be sure to place a baking sheet under the grate with kebs or lay a sheet of foil, as juice will drip from them. And so a baking sheet or foil will protect the oven from contamination.
   
   
5. While the kebab browns its sides in the oven, it's time to cook tomatoes with red onions for it. To do this, you first need to make a marinade: pour vegetable oil and grape vinegar into a cup, add spices: ground coriander and black pepper, as well as garlic, cut into thin slices, salt. Whip the marinade vigorously with a fork.
   
   
6. Add red onion, cut into half rings, and slices of tomatoes to the marinade. Mix well. Let soak for 5 minutes.
   
   
7. Put half of the cooked tomatoes with red onions on a dish, kebab kebab from the oven on them, and again tomatoes with onions and pour over the remaining marinade.
   
   

• it is recommended to form kebabs on a skewer with hands dipped in cold water;
• do not add egg and bread to the minced meat for this dish;
• the classic kebab is made from lamb, a meat grinder is not used, and the meat is finely chopped with special knives to preserve juiciness;
• the fatter the minced meat, the tastier the final dish;

This dish can also be served

One of the most common meat dishes in Central Asia, Turkey and the Caucasus is kebab - sausages fried on skewers made from minced meat, often lamb. The word is of Turkic-Persian origin: “lyulya” in Turkic means “pipe”, and “kebab” in Persian means “fried meat”. So it is - the kebab looks like an oblong cutlet. But in fact, it differs from a cutlet not only in shape. The composition does not include eggs and bread, minced meat is more dense and fragrant. The traditional technology of cooking kebab involves roasting meat on charcoal, but many housewives already know how to cook kebab at home, in the oven or in a frying pan. We will reveal these secrets.

Culinary Secrets

If you don’t want the legendary kebab to turn into ordinary homemade cutlets, but to be fragrant, dense and beautiful, as it should be, you need to know a few secrets.

• You can cook kebab from any meat, the main thing is that it be of high quality and fresh. If you take frozen meat as a basis, the finished dish will not be juicy enough.
• Minced meat for cutlets is often scrolled through a meat grinder. This one will also go for a kebab, but still it will be juicier if the meat is finely chopped with a knife by hand.
• Minced meat before applying it to the skewer must be beaten off well, only then it will sit tightly on it.
• To increase the stickiness of minced meat, you can add a little chicken meat to it.
• You need to stick the minced meat on a skewer or skewer very tightly.
• To keep the minced meat from sticking to your palms, put on rubber gloves and wet your hands in cold water. If you do not use gloves, it is better to use warm water.
• Cover the oven grate on which the kebab is fried with foil, and place a baking sheet under it so that the fat drips onto it if something happens.

For the rest, just follow the instructions in the recipe, and you will definitely succeed.

Lamb kebab in the oven

What do you need:

• lamb pulp - 0.7 kg;
• onions - 0.4 kg;
• garlic - 1 head;
• tail fat - 0.3 kg;
• ground coriander - 20 g;
• fresh cilantro - 20 g;
• fresh dill - 20 g;
• lemon - 0.5 pcs.;
• red and black ground pepper, salt - to taste.

How to cook:

1. Wash, dry lamb. Cut into pieces and chop together with onion, garlic, fat tail fat using a meat grinder.
2. Finely chop the greens with a knife, add it and coriander to the meat, salt the minced meat, squeeze the juice from half a lemon into it, mix and beat off, throwing it into a bowl.
3. Put the minced meat in the refrigerator for an hour. Meanwhile, soak wooden skewers in water.
4. Form sausages on skewers from minced meat, put them on a wire rack lined with foil.
5. Turn on the oven at maximum power. Bake lamb kebab until it is golden brown. Once during baking, the skewers will need to be turned over.

Lula kebab is best served with fresh or baked vegetables, tomato sauce and pita bread.

Lula kebab in a frying pan

What do you need:

• minced meat - 0.5 kg;
• onions - 100 g;
• pine nuts - 50 g;
• fresh parsley - 50 g;
• mint - 1 sprig;
• cumin - 5 g;
• vegetable oil or cooking oil - how much will it take;
• salt, black ground pepper - to taste.

How to cook:

1. Finely chop the onion with a knife, mix with minced meat.
2. Add finely chopped greens and roasted pine nuts, pepper, cumin and salt. Mix everything well.
3. Beat the minced meat and place in the refrigerator for half an hour.
4. Form oblong cutlets, string them on skewers.
5. Fry on a grill pan in hot oil.

If desired, kebab from any minced meat can also be fried in the oven, following the recommendations given in the previous recipe.

Lula kebab in Georgian (kababi)

What do you need:

• ground beef - 0.7-0.8 kg;
• minced pork - 0.2-0.3 kg;
• dried barberry - 2 tbsp. l.;
• hops-suneli - 1 tbsp. l.;
• dried cilantro - 1 tbsp. l.;
• fresh cilantro - 20 g;
• fresh parsley - 20 g;
• red ground pepper, salt - to taste;
• onions - 0.5 kg;
• vegetable oil - how much will go;
• Armenian lavash - 2-3 pcs.

How to cook:

1. Grate or chop the onion with a meat grinder. Squeeze through cheesecloth and mix with minced meat.
2. Finely chop the greens, add to the minced meat, mix.
3. Add spices, salt, barberry, dried cilantro, knead and beat.
4. Form sausages, they should turn out 8-12 pieces. (depending on size).
5. Fry in a pan in hot vegetable oil.
6. Cut each sheet of pita bread into several pieces, according to the number of sausages.
7. Wrap each sausage in a piece of pita bread. Outwardly, it turns out a dish that resembles a spring roll.

This kebab is served with spicy tomato sauce. This sauce can also be made at home.

In any of the kebab recipes, when cooking it at home, you can add a little grated cheese, it will give the dish a mild creamy taste.

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

In addition to the classics, kebab recipes from pork, beef and even chicken are popular, which can be cooked on the grill, in the oven or in a pan. To make it easier for you to understand all this diversity, I will tell you in detail how to cook lyulya, how to knead the minced meat, what to add to it, how to put it on skewers and fry properly 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, fat is put at least 1/4 of the total weight of the meat, then the minced meat turns out to be juicy and viscous, and the sausages do not fall off the skewers.
4. Do not twist the onion in a meat grinder, it must be chopped very finely with a sharp knife. You can not use a meat grinder or blender, otherwise the consistency will turn out to be too viscous, pasty, and you will not be able to firmly fix the product on the skewer.
5. Add spices and salt in moderation. Of the spices, only black and red pepper are traditionally used. You can add coriander, cumin, fresh or dried herbs. It is desirable to grind spices manually in a mortar, then their aroma will be more pronounced. Salt should be moderate, otherwise there is a risk of depriving the kebab of juiciness.

Lula kebab at home - a recipe with step by step photos

You will need fresh lamb (or a mixture of pork + beef in equal parts). If the lamb was young, up to a year old, then, as a rule, its flesh is without a specific taste and smell. More mature lamb is recommended to soak for a couple of hours in vodka. You will also need fat tail fat or lard, a lot of onions and spices. I will tell you how to cook a delicious homemade kebab in the oven. Try it - it's very tasty!

Total cooking time: 2 hours
Cooking time: 30 minutes
Output: 10 pieces

Ingredients

• lamb or a mixture of pork and beef - 1 kg
• fat tail fat or lard - 250 g
• onions - 3 pcs.
• dried basil - 1 tsp
• dried cilantro - 1 tsp
• whole coriander - 1 tsp
• zira - 0.5 tsp
• black pepper - 1 tsp
• red pepper - 1 tsp
• salt - 1 tbsp. l. without a slide

How to cook kebab at home

I carefully cleaned the meat from all the films and veins, because if they are caught in the finished dish, it will be difficult to chew them, and this is unacceptable. That is why store-bought minced meat is not suitable for us. I crushed the pieces through a large mesh - I got the optimal grinding for kebab, which preserves the juiciness of minced meat.

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

Next, the mixture must be thoroughly and for a long time kneaded, for at least 15 minutes, so that the meat softens and releases protein - it forms long threads that connect to each other and strengthen the stuffed workpiece, so the lula sausages do not fall off the skewers.

I added salt and two types of pepper, dried basil and cilantro, cumin and coriander seeds, mashed in a mortar. Once again, carefully knead the minced meat to evenly distribute the spices. At the end, beat it in a bowl several times to compact the mixture and release all the air. I tightened it with foil and sent it to the refrigerator for 2-3 hours - another secret, due to which the meat will be better kept on skewers. The thing is that the fat will harden, which means it will “grab” the fibers better.

The chilled minced meat is left to be strung (if on bamboo skewers, then do not forget to soak them in water beforehand so that they do not burn). I divided it into portions of about 150 grams. I formed balls the size of a tennis ball and pricked them in the center of the skewer (here you need a short one 35-40 cm long). Turning slightly, I distributed the minced meat along the skewer, thereby forming a long sausage 3–3.5 cm thick. Try to compact with your hands as carefully as possible so that there are no voids inside - when baked, meat juice will collect in them, which can tear our wonderful kebab. The beginning and end of the sausages must be carefully “pasted” to the skewer.

If you cook kebab on wooden skewers, then the technique will be a little different. It is more convenient to form a meat ball, insert a skewer in the center, and then roll the workpiece back and forth on the work surface / board / large flat plate. The portion will be smaller, 70-80 grams, otherwise the skewer will sag under its own weight.

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

I cooked the kebab in the oven at 250 degrees for 15 minutes (the oven must be heated to the limit in advance). Flip occasionally for even roasting. It is better to cook in portions, 4-5 at a time, then the heat will be greater, which means that the dish will cook faster and more evenly. Hot kebab can be served directly on skewers, immediately piping hot, along with pita bread, fresh vegetables and herbs. The sauce will not be superfluous, for example, satsebeli or any other spicy, sweet and sour and garlic sauce is suitable.

How to cook kebab on the grill

In the classic recipe, kebabs are cooked in nature, for example, in the country, they kindle a barbecue and roast over smoldering coals. So that it does not fall off the metal rod, is not raw inside, is well fried, but does not burn out, you need to follow a dozen rules:

1. Finely chop the meat or beat into minced meat through a meat grinder with the largest grate, add pieces of lard and diced onion. These are the 2 main ingredients of kebab, their proportional ratio is approximately as follows: 1 kg of meat - 250 g of lard - 3 onions. Of the spices, black pepper is required, all other spices can be selected to taste.
2. Knead with your hands for 15-20 minutes so that the protein stands out from the minced meat to the maximum, the minced meat becomes viscous and dense, then it sits firmly on the skewers and does not fall apart. Whipping with a kitchen machine is not recommended, as the fat will get very hot from the knives, and the mixture will fall apart.
3. Put the bowl with the blank in the refrigerator for at least 2-3 hours - the cold test will do him good, the fat will harden, which means it will be easier to sculpt. You can divide into portioned sausages, and then wrap each in a film. When you go on a picnic, remove the packaging when the coals are ready to save time.
4. While the minced meat is cooling, prepare the coals. Do not use coniferous firewood to light the barbecue, it is better to take deciduous trees.
5. Organize 2 zones for frying on the grill: hot - with burning coals, warm - with smoldering coals.
6. Prepare skewers - they should be wide, cold and dry.
7. To make it easier to form sausages, do not forget to dip your hands in water before stringing. It is important that the meat does not stick to your hands, otherwise it will be difficult to stick around the skewer.
8. Form the sausages not too thick so that they have time to properly bake on the coals. The optimal thickness is about 3-3.5 cm. The meat mixture should fit snugly against the metal rod, otherwise the meat juice will collect in the resulting voids and the product will fall apart.
9. Place the raw meat skewers on a brazier filled with coals, first in the hot zone until golden brown. After a couple of minutes, move to the area of ​​embers for complete frying. As a rule, 12 minutes is enough for the kebab to cook. And don't forget to turn it over from time to time.
10. In no case do not pour water on hot coals so that caustic smoke is not absorbed into the tender minced meat, it is better to take a fan in your hands and ensure free air circulation, then the lula will be baked evenly.

That's all! Rather, serve the kebab directly on skewers, putting it on thin pita bread and seasoning with a bunch of fresh herbs. Fresh vegetables, pickled onions and sauce are appropriate. Overeat!

Lula kebab recipe on skewers (video)

Lula kebab in the oven

In the oven, kebab is just as tasty as on the grill, however, without the aroma of smoke. There is practically no difference in the recipe, except that instead of an open fire, a grate and an oven tray are used.

Cooking principles:

1. The dish is cooked in the oven at a temperature of 220 to 250 degrees.
2. You can bake on small skewers up to 40 cm or on wooden skewers.
3. It is advisable to soak wooden skewers in water for an hour so that they do not smoke in the oven.
4. Lula kebab is laid out on a grate greased with oil, and a baking sheet is placed below for dripping fat.
5. Cooking time is 15-20 minutes.

The cooking technique is simple: cook minced meat, beat off, cool, string tightly on skewers or skewers, then put them on a wire rack and bake until fully cooked, turning over from time to time.

Advice: line the bottom of the baking sheet with foil or parchment paper, then you will get rid of the need to wash the baking sheet from burning for a long time.

Lula kebab in a frying pan

Fried lula kebab, unlike cooked in other ways, turns out to be the most fried and ruddy. But also more high-calorie, as it is cooked in vegetable oil. Here it is important to achieve not only a ruddy crust, but also that the meat does not remain raw inside.

Cooking principles:

1. Lula kebab in a pan is advisable to cook on wooden skewers.
2. It is better to take a large frying pan so that the products fit freely in it and it is convenient to turn them over.
3. Ideally, use a grill pan, but if such dishes are not available, then any thick-walled pan will do.
4. Only refined vegetable oil is suitable for frying, it does not burn so much and does not smoke when heated for a long time.
5. The frying temperature should be medium, then the sausages will have time to fry inside, and do not forget to turn over often so as not to burn.

Cooking is no different from the classic recipe, except that the minced meat is strung on wooden skewers. Next, you need to heat the pan, pour in the oil, put the blanks in the pan, fry at medium temperature until fully cooked, carefully turning over.

Advice: To remove excess fat, blot the fried sausages with paper towels.

Minced meat recipes for kebabs

There are dozens of kebab recipes, each country has its own recipe, in which something national is added. The differences relate mainly not to technology - it is one, but to the ingredients. For example, in Iran, lula is fried from fish, flavored with saffron, lemon juice, olive oil and aromatic herbs. And in the south, it is made from chicken, served on a freshly baked tortilla with onion rings and mint chutney.

Magic food has collected for you the most popular recipes that are successful in our latitudes. When you know the basics of the dish, the technique of cooking on the grill, in the oven and in the pan, it remains to vary the ingredients and enjoy the new flavor accents of a hearty meat dish. So, what kind of minced meat can you cook lyulya from?

Recipe #1: lamb - 1 kg, lard - 200 g, onion - 150 g, dried basil - 1 tsp, dried mint - 1 tsp, sumac - 1 tsp, salt and a mixture of ground peppers - to taste .

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

Recipe #3: lamb - 500 g, lard - 150 g, large onion - 1 pc., garlic - 2 teeth, fresh dill and cilantro - half a bunch each, coriander - 0.5 tsp, salt and black pepper - to taste .

Pork lula kebab

Recipe #1: pork - 700 g, lard - 100 g, onions - 2 pcs., garlic - 2 teeth, green onions - 3-4 feathers, cilantro - 4-5 sprigs, salt, pepper, coriander and basil - to taste.

Recipe number 2: minced pork - 1 kg, lard - 250 g, sweet ground paprika - 1 tsp, onions - 3 pcs., a mixture of Italian herbs - 1 tsp, liquid smoke - 1 tsp, pepper and salt - to taste.

Beef kebab

Recipe #1: beef - 700 g, lard - 100 g, parsley and dill - half a bunch each, garlic - 6 teeth, onion - 3 pcs., spices and salt - to taste.

Recipe number 2: beef - 1 kg, onion - 2 pcs., garlic - 2 teeth, ground black pepper - 1 tsp, sweet ground paprika - 0.5 tsp, hot chili pepper - 0.5 tsp. l, sugar - 0.5 tsp, salt - 1 tbsp. l., finely chopped bell pepper - 1 pc., diced pulp of a small tomato - 1 pc., cilantro - 2 sprigs, butter - 50 g.

Chicken kebab

Recipe #1: chicken fillet - 500 g, eggs - 2 pcs., hard cheese - 50 g, butter - 30 g, onions - 2 pcs., finely chopped sweet pepper - 1 pc.

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

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

What to serve with kebab?

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

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

For kebab fried or baked in the oven at home, you can make a quick garlic sauce, pass a couple of cloves through a press and mix with unsweetened yogurt, add salt and chopped herbs. You can simply dilute tomato paste in water, add spices, chili pepper and boil. And if there are 250-300 g of tomatoes in the refrigerator, then cut them into large slices, boil for 10 minutes, rub through a sieve to get rid of seeds and skins, then return the sauce to the stove, add hot pepper, sugar and salt to taste, cool, season with finely chopped garlic, dill, parsley or cilantro. Delicious!

Now you know all the secrets of the oriental kebab, which means you can have a summer picnic at home at any time. Choose a recipe - smoky on the grill, fried in a pan until golden brown or incredibly juicy baked kebab on a baking sheet. In any case, tender tubes of minced meat will arrange a grand feast for your stomach. The main thing is to stock up on fresh meat, endurance and good mood. Have a delicious holiday!

Lula kebab recipe

The best recipe for cooking lula kebab on the grill. Useful tips for the recipe and how to serve such a dish. Other cooking options for fragrant lula kebabs

5 skewers

3 h

235 kcal

5/5 (2)

Lula kebab is a meat dish cooked outdoors. It is especially popular in Asian countries: in the Caucasus, in Armenia, Azerbaijan - countries that are considered its homeland. But for our men, meat fried over a fire is a great dish.

He is especially loved for the fact that you can cook kebab at home on the grill simply and without problems.
I saw the recipe for kebab on minced meat skewers in some TV show and immediately told my husband. And now he cooks it without problems and with pleasure. In the traditional recipe, kebab on skewers is made from minced lamb, as these animals are common in the mountains.

But today we can use any meat for it: pork, beef or chicken. Today we will figure out how to cook delicious minced meat for kebab and how to properly fry kebab on the grill.

Kitchen appliances: plate, knife, wide skewers and barbecue with coals.

Required Ingredients

How to choose the right ingredients

Since there are few ingredients, there are not many tips for choosing products, but they are still there:

• So that the meat does not fall off the skewers, it is better to take more fatty minced meat. It is thicker and holds better.
• Take natural pepper in the mill, as it adds more aroma and flavor to the dish.
• You can add other spices to minced meat: paprika, suneli hops or seasonings for meat.

Cooking process

Stage one
Take the onion and finely chop. Add spices, onion to minced meat and mix very thoroughly. We put in the refrigerator for 2-3 hours.

Stage two
We take minced meat and roll a ball the size of a tennis ball. We put it on a skewer and evenly distribute it, making a long sausage. It is important that the minced meat fits well to the skewer and rotates with it. If this is not the case, then the minced meat will simply fall on the coals.

Stage three
We put the kebab on the grill with already well-burnt coals. Flip them every 20-30 seconds until done.. After about 15 minutes, remove the finished dish and serve.

Lula kebab video recipe

Now let's see how to cook kebab on the grill in the recipe video. Cooking kebab on the grill in this video is accompanied by comments and tips so that you can cook this delicious and simple dish without any problems.

What to serve with kebab

There is one secret how to make kebab on the grill especially tasty. To do this, it must be served with sauce, which also has a lot of recipes. It can also be served with pickled onions.

It is very simple to make it: cut a little onion so that it starts juice, cover it with barberry powder and pour it with wine vinegar. After 15 minutes, squeeze the onion and serve.

Today we will present you a step-by-step recipe - kebab on skewers. We will also tell you about how such a dish can be prepared at home, without the use of a barbecue and coals.

General information about the dish

Before telling you about how the right kebab is made, you should tell what this dish is.

The term "lyulya-kebab" is of Turkic-Arabic origin. It consists of two words: “lula”, which means “pipe”, and “kebab”, which means “fried meat”. This is a meat dish that is very common in Central Asia, the Caucasus and the Balkans.

Cooking principle

Lula kebab, the photo of which is presented in this article, is strung on a skewer and fried on the grill. Most often, such a dinner is made from fatty chopped lamb and onions. Moreover, eggs and bread are never added to minced meat.

A feature of the preparation of the dish in question is the long kneading of the meat ingredient. Such a process is necessary in order for the protein to stand out from the minced meat, and it becomes dense and viscous. Only in this case will it sit firmly on the skewers and will not fall apart during its heat treatment.

Spices in kebab are added in limited quantities. As a rule, only pepper and salt are put in minced meat.

Lula kebab sauce is rarely made. This is due to the fact that a properly prepared dish turns out to be very juicy.

In most cases, such a dinner is served to the table along with pita bread and greens. It should also be noted that in the Caucasus, kebab is often prepared not only from lamb, but also from other types of meat, such as beef and poultry. By the way, walnuts are often added to it.

Step-by-step recipe for kebab on skewers

Only a small number of housewives know exactly how such a dish is prepared. Therefore, we decided to tell you about how Khankishiev Stalik makes it. Lula kebab is his favorite dish. According to the famous culinary specialist, to prepare such a dinner, we need:

• lamb fat (only the fleshy parts) - about 3 kg;
• white bulbs - 500 g;
• tail fat - about 500 g;
• table salt - for each kg of minced meat, 1 large spoon (without a slide);
• zira - for each kg of minced meat, ½ a large spoon;
• chopped black pepper - for each kg of minced meat, ½ a large spoon;
• ground coriander - for each kg of minced meat, 1 large spoon (without a slide).

Meat processing

How to implement a kebab recipe on skewers? First you need to process the main ingredient. Fat lamb is thoroughly washed, all unnecessary elements are cut off from it, and then laid out on a large and smooth board. It is desirable to chop the meat product with the help of culinary axes (2 pcs.). This is necessary in order to make the dish as tasty, juicy and tender as possible.

Grind fatty lamb should be until it is converted into a homogeneous and small minced meat. If during the cutting process the meat begins to stick to the axes, then it is recommended to lower them into boiling water for a few seconds. Fat will not stick to hot steel, and the process of chopping lamb will be much easier.

Processing of other ingredients

Lyulya kebab on the fire turns out to be very fragrant and tasty. But before proceeding with its heat treatment, it is necessary to prepare a homogeneous minced meat. To do this, use a pound of onions and the same amount of tail fat. Both ingredients are thoroughly washed, all unnecessary films and tendons are cut off, and then chopped very finely with an ordinary knife or ax.

Other ingredients in the form of bread soaked in milk or eggs should not be used. Otherwise, the taste will be irreversibly spoiled.

Minced meat preparation

The presented recipe - kebab on skewers - requires a thorough kneading of minced meat. To do this, it is moved to a large form, and then the previously chopped one is added and the ingredients are mixed with hands for a long time. This is necessary not only so that the tail fat and onions are evenly distributed over the meat, but also so that it releases protein. During kneading, minced meat forms peculiar threads. It is they who will keep him on skewers, not allowing him to fall apart.

After a long and thorough mixing of the ingredients, pre-prepared spices are laid out to them. Thus, table salt, zira, ground coriander and allspice are alternately added to the minced meat. After that, the products are mixed well again, but already in order for the spices to be evenly distributed over the lamb.

Do you know how the dish in question is prepared by Khankishiev Stalik? Lula kebab turns out juicy, but at the same time does not lose its shape due to the special preparation of minced meat. The famous culinary specialist claims that for this he evenly distributes the finished meat product over the bottom of the dish where the lamb was previously kneaded, and then covers it with cooking foil and sends it to the refrigerator. This is necessary so that the fat freezes well, and the dish is formed easily and quickly.

How should it be formed correctly?

Before frying a kebab on a fire, fragrant minced lamb should be properly strung on skewers. To do this, hands are soaked in hot water, and then they take the meat product in the amount of a full male fist. A kind of cutlet is molded from it, making sure that it does not have any cracks.

After the described actions, the product is carefully strung on a long skewer and they begin to distribute it along the entire length. At the same time, the skewer is actively rotated around its axis, and the minced meat is pressed strongly with the palm so that there is no air left inside it. If air pockets still remain, then, most likely, the kebab will fall apart right during the heat treatment process.

Cooking food on the grill

After all the minced meat is on the skewers, they are immediately placed on the grill with coals. Turning regularly, they make sure that the dish does not burn, but is completely cooked, it becomes fragrant and very tasty.

The first sign that the kebab is fried is the juice that begins to actively drip from the minced meat.

How to present a delicious Caucasian dish to guests?

After heat treatment of the dish on the grill, it is carefully removed and laid out on a large plate. Such a dinner can be served to the table directly on skewers. Although some housewives prefer to remove meat pieces and put them on a plate decorated with herbs and fresh vegetables.

As a rule, kebab is consumed together with Caucasian lavash, cucumbers and tomatoes. We have already said that for a properly made dish, you do not need to additionally prepare various sauces and dressings. After all, a real kebab turns out to be incredibly juicy and tender.

How to cook kebab at home?

Now you know how Khankishiyev Stalik prefers to cook such a delicious Caucasian dish as kebab. However, it should be noted that there are other ways to create it. Which ones, we will consider right now.

Grilled chicken kebab is prepared according to the same recipe as above. But what about those housewives who do not have the opportunity to light a fire and fry a delicious Caucasian dinner on coals? In this case, it is recommended to cook a kebab. Of course, such a dinner will not have that pleasant aroma and taste that is inherent in meat on coals. However, with proper preparation, you are sure to amaze your household with a delicious and satisfying dish. What do we need for this? To make a kebab at home, you need to purchase:

• fatty beef (only the fleshy parts) - about 1.5 kg;
• white onions - 250 g;
• tail fat - about 250 g;
• table salt - for each kg of minced meat, 1 large spoon (without a slide);
• hops-suneli - for each kg of minced meat, ½ a large spoon;
• chopped black pepper - for each kg of minced meat, ½ a large spoon.

The process of preparing minced meat

Beef kebab on skewers turns out to be very fragrant and tasty. If you do not have the opportunity to light a fire, then the dish in question can be cooked in the oven. It should be noted that for this you will also need to thoroughly knead the fragrant minced meat.

Fatty beef is thoroughly washed, and then all unnecessary veins are cut off and very finely rippled with a culinary ax. After that, chopped fat tail fat and onions are added to the meat product. After mixing the components with your hands, they are flavored with salt, suneli hops and black ground pepper. At the output, a homogeneous minced meat is obtained, which is placed in a refrigerator for a while.

The process of forming and cooking in the oven

After the ground beef hardens slightly, it is divided into several parts and form original sausages. Then they are placed on a baking sheet lined with baking paper and sent to the oven. In this form, the Caucasian dish is baked for 45 minutes at a temperature of 190 degrees. During this time, the kebab should be fully cooked, become juicy and tasty.

How to present to the dinner table?

After the kebab is cooked, it is carefully removed from the baking sheet and distributed on plates. Chopped fresh vegetables and herbs are placed next to the meat product. If desired, a side dish with a slice of white bread is also served with such a dinner.

Summing up

Lula kebab is a very tasty and juicy dish, for the preparation of which you do not need many ingredients. It is good to make such a dinner not only from lamb, but also from beef, poultry and even pork.

Of course, the tastiest kebab is obtained on the coals. However, most housewives prefer to do it in the oven or slow cooker. In such devices, a Caucasian dinner is obtained without the characteristic aroma of smoke. But, despite this, it still remains a favorite dish of many culinary specialists.