Lula kebab recipe - step by step videos and photos. How to cook kebab at home

Lula-kebab (Turk. lula - pipe and
Arab. kebab - fried meat) - meat
a dish common in the Caucasus, in
Central Asia and in the Balkans.
from Wikipedia.

Among connoisseurs and fans of delicious outdoor recreation with an indispensable barbecue, kebabs on the grill are considered aerobatics, oddly enough, not even the most exquisite ones, but kebabs on the grill. And in fact, not everyone succeeds in achieving an ideal result the first time. Yes, and from the second too ... Despite all the efforts, lovingly cooked kebabs fall into the fire from skewers, and many prefer to go the simple way and fry the kebab on the grill. It's delicious, but it's not a kebab!

Today we decided to tell you how to cook a real kebab: what products are needed for this, how to chop the meat, how to properly knead and beat the minced meat, how to string sausages so that they do not fall into burning coals, and how to achieve perfect frying when outside the meat is appetizingly browned, and inside it literally expires with juice.

Those who authoritatively declare that true kebabs simply have to be lamb, to put it mildly, are wrong. Lula kebab is an international dish, and each country prepares it in its own way. In the East, lamb is more common, but it is also obtained from beef or pork. great dish. And our culinary kulibins manage to cook kebab from chicken meat! On the pages of "Culinary Eden" you will find recipes from all types of meat, and our task is to tell you about the rules, subtleties and tricks that will help you cook kebab to surprise everyone.

The first and most important condition is high-quality meat. For kebabs, you need to take only fresh meat that has not been frozen. Minced meat for kebabs can be prepared from lamb, pork, beef, or a mixture of these types of meat. Ideally, minced meat should be chopped: cut the meat, cleaned of excess fat and films, into layers 1-1.5 cm thick, put several layers on a thick cutting board and chop the meat with two hatchets or chopping knives first along the fibers, then turn the board 90 ° and also chop, only now across the fibers. Gather the pieces of meat towards the middle and chop again, turning the board 90°. Chop the meat until you get a fairly small minced meat. Minced meat can also be passed through a meat grinder with a large grate, but in this case too much juice is squeezed out of the meat fibers, and this greatly complicates subsequent kneading and knocking out the minced meat.

The second condition for a successful kebab is lard. Its amount should not be less than ¼ of the amount of meat. It may be more, but certainly not less. It is the amount of fat that allows you to achieve the same viscosity of minced meat, when sausages strung on skewers calmly reach over hot coals, without trying to dive deep into the brazier. Lard can also be chopped into pieces, but its consistency should be pasty, so it makes sense to chop the lard in a food processor or with a blender. Choose the type of fat to your liking: it can be interior lard or mutton fat tail fat.

The third component of minced meat for kebab is onion. Its quantity should also not exceed a certain limit. It's all about onion juice, which can play a cruel joke and dilute the minced meat to a state where it can not be collected even in the semblance of a kebab. Therefore, the amount of onion should be measured based on the weight of the meat - about one third, no more. In no case should the onion be passed through a meat grinder or chopped in a food processor or blender, the minced meat will turn out to be too watery, it is better to cut the onion into small cubes. There is an opinion that you can not add onions to minced meat for kebab at all.

Separately, it should be said about spices for minced meat. In addition to greens and salt, nothing should be in a kebab. This dish is self-sufficient, spices can clog the taste of meat. However, this is a matter of taste. But greens, please, put enough.

That's all for stuffing products. None white bread, semolina and eggs! These are not meatballs. It is not additives that give the necessary viscosity to minced meat, but long and thorough kneading, obligatory beating and rather strong cooling. You need to knead the minced meat really carefully so that all the ingredients form a homogeneous mass. Then the minced meat needs to be knocked out: pick up the minced meat and throw it back into the bowl with force. The meaning of knocking out is to extract excess moisture from minced meat. Some use for this purpose plastic bag, beating the minced meat in it so that splashes do not fly. Minced meat should be beaten for at least 10 minutes. You will see for yourself how its density changes. Then put the minced meat in a bowl lined with a linen napkin and refrigerate it.

Prepared minced meat should be molded in the form of sausages no more than 3-4 cm thick and strung on skewers. And you can gently wrap a skewer or skewer with minced meat, forming a long dense sausage. So that the stuffing does not stick to your hands, rinse them in warm salted water. Punch down the minced meat, compacting it on a skewer, and place it over hot coals. You need to fry the kebab quickly, almost constantly turning the skewers over the coals and achieving a uniform golden brown on a surface. The perfect lula kebab is pretty dense crust outside and juiced pulp.

How to prepare a barbecue with coals, our site has already told. Now about how to pick up skewers or skewers. Cooking kebab on flat skewers is risky, the meat may slip off. Lula kebab can be fried on wooden skewers, on which it can be immediately served at the table. The heat of the coals must be strong enough to quickly form on the surface appetizing crust. Constantly turning the skewers, fry the kebab and immediately serve to the table. Lula kebab is best served with vegetables and herbs, or can be wrapped in thin lavash like shawarma, adding vegetables, herbs and sauce to taste. The main thing is to eat this splendor immediately, without waiting for the kebab to cool down.

Well, the theoretical part is over, it's time to move on to practice, that is, recipes. They are different, and in our article we will give all the options, not even the canonical ones. And you just have to choose the most suitable for yourself and decide on tasty experiment. And since the cooking process is described in detail at the beginning of the article, only the ingredients and their quantities will be listed in the recipes.

Lamb kebab

Ingredients:
1 kg lamb meat,
300 g fat tail fat,
4 medium onions,
1 tsp black ground pepper,
1 tsp (no slide) salt,
1 tsp dried basil.

Pork lula kebab

Ingredients:
1 kg pork
100 g wheat bread,
4 bulbs
8-10 garlic cloves,
2 tbsp lemon juice
salt, black ground pepper - to taste.

Beef kebab

Ingredients:
2 kg beef,
500 g fat tail fat,
5 medium onions
salt, black ground pepper.

Lula-kebab from mixed minced meat

Ingredients:
1 kg minced lamb and beef,
5-6 tbsp chopped greens,
1-2 bulbs
4-5 garlic cloves,
½ tsp red hot pepper,
½ tsp ground nutmeg,
5-6 tbsp vegetable oil,
1 tbsp milk,
salt, spices - to taste.

Lamb kebab

Ingredients:
1.5 kg lamb,
100 g fat tail fat,
100 g onion,
100 g green onion,
½ bunch of greens
resin, pepper - to taste.

Chicken kebab

Ingredients:
2 kg chicken meat,
2 bulbs
2 sprigs of basil
1 tsp zira,
2 tbsp 6% vinegar,
salt, pepper - to taste.

Beef kebab

Ingredients:
1 kg of fatty beef,
300 g onion,
100-150 g fat,
1 tbsp starch,
1 tsp dried barberry,
1 tsp dried parsley,
salt, black ground pepper, fresh herbs- taste.

The principle of cooking in all these recipes does not differ from the classic one: chop meat, lard and onions, thoroughly knead the minced meat with the addition of all spices and knock it out with subsequent cooling. And the rest depends on manual dexterity. Try to cook a real kebab on the grill and delight!

Bon appetit!

Larisa Shuftaykina

What is lula kebab? Translated from Turkic, lula means "pipe", and kebab is translated from Arabic as "fried meat". Therefore, lula kebab is meat dish, which is common in the Balkans, in Central Asia, in the Caucasus. It is externally a tube fried meat, strung on a skewer, cooked on the grill. Thanks to its juiciness and excellent taste lula kebab is known all over the world. Cooking it is a whole art, which you can master, armed with the tips and recipes below.

If you want the kebab prepared by you at home to melt in your mouth, then use the following tips technological process cooking:

• To prepare minced meat, you must choose fresh meat that has not been frozen. Determine the degree of freshness by smell and color. Inhabitants Eastern countries lula kebab is cooked using back young lamb. However, you can take any other type of meat or use several types at once for minced meat.
• It is best to make minced meat like this: cut the meat into 1-1.5 cm plates, put it on a hard wooden board, chop the meat with a hatchet-cut along the fibers, then across. After the meat must be collected in the middle, turned over, leveled, chopped again. If this process is too laborious for you, then use a meat grinder with a large grate. However, you need to be careful, monitor the operation of the device: if the film gets stuck or big piece meat and at the same time you continue to turn the handle, then the meat grinder will squeeze out the meat juice, and the minced meat will turn out to be too wet and fall off the skewers.
• Following important condition cooking delicious lula kebab - adding fat tail fat. This affects the viscosity ready mix. The amount of fat should be at least a quarter of the total amount of meat. The consistency should not be pasty. Therefore, the fat must first be freed from the films, be sure to cut into plates, then into strips, and then chop very finely sharp knife. To make it easier for you to do this, lightly freeze the fat.
• Before turning the meat into a state of minced meat, it is important to get rid of the veins, films that can spoil the lula kebab. Juicy and tender dish should melt in your mouth, and not get stuck due to hard lumps of veins.
• Onion is a must. It must be finely chopped with a knife, but not twisted in a meat grinder, otherwise it will spoil the viscosity of the minced meat. It is important not to overdo it with onions: use no more than a third of the volume of meat, otherwise the onion juice will prevent you from forming the lula kebab.
• Minced meat is prepared without bread, eggs, starch and other thickeners. The role of the binder is played by lard, you also need to flavor with cumin, black pepper, salt in moderate amounts, greenery.
• Next Secret cooking lula kebab is kneading, beating minced meat. You need to do this for 20 minutes, at least. You will notice how the protein begins to stand out, which gives viscosity and plasticity, and the fat is better distributed over the meat. It is necessary to beat, knead the mass until a homogeneous mixture is obtained that does not stick to the hands.
• When the minced meat is ready, it must be sent to the refrigerator for 1-2 hours so that the fat freezes. You can't freeze. At this stage, you can wind sausages in portions, wrap with foil, and refrigerate.
• For shaping and stringing, prepare salted warm water for wetting hands, cold wide skewers. Sculpt not too thick sausages, otherwise they will not bake well. Gently form the minced meat around the skewer so that it fits snugly without forming voids.
• Lula kebab is fried over coals. At the same time, the skewers must be quickly turned over so that the minced meat is browned on all sides, and the juice is baked inside. Do not pour water into hot coals, otherwise the dish will absorb smoke. To circulate air and kebabs are evenly fried, use a fan.

How to make kebab at home: recipes with photos

Knowing the secrets of lula kebab, you can start cooking this dish at home. Simplicity makes this dish especially attractive: the minimum available set of components, amazing juicy taste. Therefore, every housewife can safely include this dish in the family diet, because you can cook it not only over coals but classical method, but also in a frying pan, in the oven, air grill, electric barbecue, microwave, multicooker.

Classic lamb on the grill

Lula kebab according to the classic recipe at home is aerobatics among meat dishes that are prepared by using the barbecue. To form a good bond between meat and fat, minced meat must be beaten for a long time. This recipe is considered traditional for Azerbaijan. Required Components:

• fat tail - 700 g;
• lamb - 700 g;
• salt - to taste;
• ground black pepper - to taste;
• onion - 1 pc.

Step by step master class cooking at home:

• Lamb and fat tail are passed through a meat grinder.
• Peel the onion, cut into very small cubes. Mix the meat and onion, salt and pepper to taste, knead the minced meat thoroughly.
• We put in the refrigerator for an hour.
• Wet hands with water and roll into small patties.
• We put 4 cutlets on the skewer, knead around with our hands to form a dense single mass.
• Fry on the grill, turning several times.

Chicken skewers in the oven

It is difficult to cook chicken lula kebab at home in the oven on weight, since the minced meat is not dense enough. That's why best way out- bake lying on a wire rack or a baking sheet lined with foil. This simplified version of the dish comes out very tasty and juicy. Required Components:

• minced chicken - 600 g;
• flour - 2.5 tbsp;
• onions - 2 pcs.;
• hard cheese - 50 g;
• butter - 50 g;
• dried oregano, parsley, basil - to taste;
• black pepper, salt - to taste.

step by step recipe cooking:

• Grind the cheese on a grater. Finely chop the onion. Mix minced meat, flour, cheese, dry herbs, onions, salt and pepper, softened butter.
• Mix well and beat the minced meat. Soak skewers for 20 minutes cold water.
• We roll cutlets with moistened hands. We string them on a skewer, crush them to make sausages.
• Place on a wire rack or a baking sheet lined with oiled foil. Cook at 200 degrees for about 20 minutes, not forgetting to turn over so that all sides are browned.

Pork and beef in a pan

Mixed minced meat for lula kebab should be 30% pork, 70% beef. The first type of meat gives the dish softness, fat content, and the last - juiciness, fibrousness. A common method of preparing this dish at home is frying in a pan. With strict adherence to the instructions, the result is no worse than on the grill. Required Ingredients:

• butter - 2 tbsp;
• minced pork and beef- 1 kg;
• onion - 1 pc.;
• eggs - 2 pcs.;
• dry herbs - to taste.

Step by step cooking at home:

• Minced meat mixed with pepper, salt, dry herbs, raw eggs, chopped onion, soft butter.
• Thoroughly knead meat mass, rebuff. Soak skewers in cold water for 20 minutes.
• We form cutlets, string them on skewers, crush them with our hands until they look like sausages.
• Fry, pre-heating the oil, on all sides until golden brown.

Pork in Armenian style in lavash with cranberry sauce

Armenian lula kebab - for true connoisseurs caucasian cuisine. It's juicy, tender, hearty meal served in an unusual way- in pita bread and with sauce, like stuffed shawarma. Sweet and sour sauce perfectly sets off the fat content of meat, giving it a richness of taste. Required Components:

• lamb ham- 1 kg;
• onions - 2 pcs.;
• vodka - 2 tablespoons;
• salt, black pepper - to taste;
• pita bread - for serving;
• cranberries - 1 cup;
• red currant - 1 cup;
• nutmeg ground - 0.5 tsp;
• grated ginger - 1 tsp;
• juice of one orange;
• sugar - 2 tbsp.

Cooking step by step:

• We wash the meat, dry it, clean it from films and veins, cut in small pieces. We grind to the state of minced meat in any way convenient for you.
• We clean the onion from the husk, cut into small cubes. Mix meat, onion, salt, pepper, vodka. Knead, beat, leave for a couple of hours in the refrigerator.
• We sculpt sausages, string them on skewers, fry over coals to a crust.
• For the sauce, grind red currants and cranberries in a blender. Add to berry puree Orange juice, nutmeg, sugar, ginger. We put on fire, after boiling, boil for 10 minutes.
• We wrap the lula in pita bread, pour sauce or dip it.

Beef in a slow cooker

Lula kebab is traditionally cooked on a fire. However, at home, in the presence of such kitchen assistant like a slow cooker, the dish is made much easier. This recipe is based on ground beef, where fat is added for juiciness and tenderness. Required Ingredients:

• onions - 2 pcs.;
• fat - 150 g;
• beef - 500 g;
• salt, black pepper - to taste;
• ground cumin - 0.5 tsp;
• zira - 0.5 tsp;
• vegetable oil - for frying.

Instruction step by step:

• Grind the beef through a meat grinder, mix with chopped fat and onions. Add salt, pepper, cumin, cumin.
• Mix thoroughly, beat off, leave in the refrigerator for an hour.
• We form sausages with wet hands. Fry in a slow cooker, preheating the vegetable oil, in the “Frying” or “Baking” mode.

From veal at home in air grill

You can cook kebab at home using a device such as an air grill. Using it is a pleasure, because cooking does not take time and effort from the hostess. The dish comes out juicy, fragrant and very tasty. Required Ingredients:

• veal fillet - 500 g;
• garlic - 5 cloves;
• onions - 2 pcs.;
• fat - 150 g;
• salt, ground black pepper, zira, cilantro - to taste.

Step by step process cooking:

• We grind the meat in a meat grinder, mix it with chopped garlic, onion, fat, spices.
• Minced meat is thoroughly kneaded, beaten off, left for an hour and a half in the refrigerator.
• Soak wooden skewers for half an hour in cold water.
• We form cutlets, string them on skewers, crush them with our hands, making sausages.
• Place on an air grill grate greased with oil.
• Cook at a temperature of 260 degrees, on the middle grill, high fan speed for 20 minutes.

How to fry a frozen semi-finished product on a wire rack

An option for the laziest is a semi-finished kebab. To taste, it is far from cooked at home, but for lack of time, you can use it. It is recommended to choose only high-quality semi-finished product. Required Ingredients:

• vegetable oil - for frying:
• semi-finished products lula kebab - 6 pcs.

Step by step preparation:

• Semi-finished products need to be thawed.
• Grease the grate with oil. We lay out the blanks between the rods.
• Fry, turn once on the other side, until golden brown.

How to cook in a microwave with a grill

In the absence of the opportunity to go to nature and enjoy the fire lulas, cook at home in the microwave from minced chicken. According to the presented recipe, the dish comes out very juicy, tasty, fragrant. Skewers must be used not round, but flat. Required components:

• ground paprika - 0.5 tsp;
• onions - 2 pcs.;
• parsley - 0.5 bunch;
• salt, black ground pepper - to taste;
• garlic - 2 cloves;
• chicken fillet- 600 g.

Step-by-step cooking master class:

• Grind the chicken fillet in a meat grinder, mix with finely chopped onion, garlic, parsley, salt, black pepper, paprika.
• We knead the minced meat thoroughly, beat it off, throwing it with force on a cutting board at least 20 times. We send it to the refrigerator for half an hour. Soak skewers in cold water.
• We form sausages, string them on skewers. Microwave on medium power until fully prepared.

On skewers in an electric barbecue

On the grill, you can cook a dish with amazing taste- Uzbek lula kebab. However, at home, this device will be successfully replaced by an electric barbecue. This kitchen assistant greatly facilitates the work of every housewife. Serve this meal with potatoes or another side dish. Required components:

• lamb - 500 g;
• tail fat - 150 g;
• salt, pepper - to taste;
• onion - 2 pcs.

Recipe:

• We grind meat in a meat grinder.
• Finely chop the onion and fat with a sharp knife.
• Mix meat, fat, onion. Intensively beat the minced meat, leave for an hour in the refrigerator.
• We sculpt cutlets, string them on skewers, squeeze them with our hands to get the shape of a sausage.
• Fry in an electric grill until done.

Turkey diet recipe

Turkey meat, judging by the reviews, is liked by many due to its tenderness, juiciness and sweet taste. Cooked lula kebab with such meat is considered dietary option. The process is not complicated at all, and the result will pleasantly surprise you. Required Components:

• turkey fillet - 450 g;
• soy sauce- 2 tablespoons;
• vegetable oil - 1 tbsp;
• protein - 1 pc.;
• garlic - 2 cloves;
• salt, pepper - to taste;
• onion - 1 pc.

step by step diagram cooking:

• Grind meat through a meat grinder. Chop the onion and garlic with a knife. Mix minced meat, vegetable oil, soy sauce, onion, garlic, salt, pepper and protein.
• Mix thoroughly, beat off, send for an hour in the refrigerator. We soak the skewers.
• We form sausages, string them, put them neatly on the grill. Fry on all sides until browned.

Calorie content of the dish

Georgian or other oriental lula kebab has a rich composition of vitamins, minerals and other useful substances. The product contains organic acids, carbohydrates, fats, proteins, alimentary fiber, vitamins A, PP, groups B, C, E, iron, calcium, potassium, zinc, chromium, fluorine, copper, etc. Depending on the type of meat used to prepare this oriental dish, its calorie content changes:

• lamb kebab - 340 kcal per 100 g;
• pork and beef - 240 kcal;
• beef - 210 cal;
• chicken - 143 kcal.

Video recipes

A well-cooked lula kebab is the king of all kebabs and barbecues. It can be made from lamb, chicken, veal, marbled beef. At first glance, the process of preparing the dish is simple: finely chop the meat, mix with onion and fat, form cutlets, string and fry. However, not everything is so easy! The main secret is the correct stringing on skewers, which is not so easy to do. In addition, there are subtleties in the preparation of minced meat. And you will learn about them by watching the YouTube videos below about cooking lula kebab from famous gastronomes.

Recipe from Stalik Khankishiev

From minced meat

Of the three varieties of meat on the coals

Lula kebab is a meat dish cooked on skewers. It is especially popular in the Caucasus, Central Asia and Armenia, where kebabs are baked on hot coals. In Crimea, the dish can be found in the national Tatar cuisine but it's cooked on the grill.

The simplicity of preparation gives a special appeal to the kebab recipe on skewers. A minimum of ingredients, no troubles in the cooking process and amazing delicate taste, no worse than gourmet stuffed squid… Therefore, feel free to write down the kebab recipe at home and include it in the family menu!

5 secrets of kebab

• For the preparation of minced meat, fatty meat is used. IN classic version this is lamb, but pork, beef and even chicken will be more relevant for modern Russian cuisine. The more fat there is in the meat, the more tender the dish will turn out.
• The meat should be finely chopped with a knife, and not twisted in a meat grinder. So it will keep more juice which will provide the dish with tenderness and perfect taste.
• IN classic recipe eggs are not added to the dish."Gluten" to maintain the shape of sausages is mutton fat and meat protein, which is released during its preparation. To keep minced meat on skewers, it is crumpled and beaten for a very long time. If it is too difficult for you to knead the meat for more than 20 minutes in a row, then add an egg or, in extreme cases, starch to the minced meat.
• Unlike others caucasian dishes, the recipe does not use greens. And only black pepper and onion are used as spices. At the same time, they serve ready-made kebabs on a "pillow" of parsley, cilantro and other herbs.
• To serve, you need to prepare the sauce for kebab, its recipe is simple: cut the onion into thin half rings, remember a little with your hands to extract the juice. Sprinkle with barberry powder and pour wine vinegar for 15 minutes. Then squeeze the onion and sprinkle it over the finished kebabs.

Features of cooking at home

Do not worry about how to cook kebab at home. Of course, in the classic version, the dish is baked on outdoors. But at home you can do it in the oven, fry meat in a pan and even cook kebab in a slow cooker in the “Frying” mode.

For cooking, you will need long wooden skewers on which you will form cutlets. Some housewives prefer to do without them than make a gross mistake. Firstly, the dish loses all color, becoming like regular cutlets. And secondly, it is much more convenient to turn sausages during frying or baking. Soak skewers in water for 30 minutes before stringing meat on them and grease vegetable oil.

Lula kebab recipes at home

And now let's figure out how to make a kebab at home from different varieties meat.

Lamb kebab (classic recipe)

You will need:

• lamb pulp (fatty) - 1 kg;
• onion - 300 g;
• lamb fat - 150 g;
• black pepper and salt.

Cooking

1. Finely chop the meat, fat and onion. Salt and pepper the mince.
2. Mix the minced meat well, leave to rest for half an hour.
3. Take the minced meat and start beating it on the cutting board. Do this until you feel the stickiness of the meat.
4. Wet your hands and start forming kebabs: take minced meat the size of a palm, make it into a sausage and string it on a skewer. If juice is released during the process, you can squeeze the meat lightly.
5. Send the finished skewers to the freezer for 5 minutes, let the fat bind the kebab well. How to cook a dish in a pan is clear: fry on each side until golden brown and cover with a lid for a couple of minutes to reach readiness. If cooking in the oven, place a foil-lined baking sheet with kebabs in an oven preheated to 200 ° for 20-30 minutes. During this time, turn them over 2-3 times.

beef lula kebab recipe

You will need:

• beef pulp or prepared minced meat - 500 g;
• onions - 3 large heads;
• Bell pepper - 1;
• garlic - 2-3 cloves;
• salt and pepper.

Cooking

1. Peel 2 onions, grate coarse grater. Finely chop the garlic.
2. Mix with minced meat, pepper and salt, mix well.
3. Peel the remaining onion and sweet pepper, cut into cubes.
4. Blind small kebabs from minced meat, put on skewers, alternating with onions and sweet peppers.
5. Heat vegetable oil in a frying pan, fry the kebabs until golden brown on both sides.

You will need:

• minced pork or fatty pulp - 700 g;
• lard - 100 g;
• large onion - 2 heads;
• spices - cilantro sprigs, basil, coriander, pepper, salt to taste;
• garlic - 2 cloves.

Cooking

1. Peel and chop the onion, garlic, cilantro. Mix with minced meat and spices.
2. Knead the minced meat for at least 20 minutes, sprinkle with vegetable oil, cover with a lid and leave overnight in the refrigerator.
3. Form cutlets from minced meat, string on skewers.
4. Fry in a pan or in the oven until golden brown, turning several times.

Chicken kebab

You will need:

• chicken weighing 2 kg;
• onion - 1 large;
• a bunch of greens;
• garlic - 2 cloves;
• salt and pepper, spices.

Cooking

1. Separate the meat from the bones, chop together with the fat.
2. Mix with onion and garlic, add herbs, salt, spices.
3. Mix well, beat off on a cutting board.
4. Shape into long sausages, thread onto skewers.
5. Bake in the oven under the grill for 15 minutes, flip once.

That's all the secrets of how to cook kebab at home in the oven or in a pan. Try it, it's very tasty!

Video: how to cook kebab at home

Lula kebab is minced meat, formed into oblong sausages. as meat any will do grade. From ordinary traditional cutlets the dish is distinguished by the absence of binding components of eggs and bread. In addition to pepper and salt, no more flavor and odor enhancers are used. But there are exceptions, because the imagination of a folk chef is limitless! A common problem for novice cooks is to make sure that the meat does not fall apart on skewers or wooden skewers. To prevent this from happening, the meat is kneaded and baked on coals preheated to redness. All the intricacies of cooking kebab are written below.

Beef and lamb kebab on the grill

Recipe Ingredients:

• Beef - 500 g.
• Lamb - 500 g.
• Salo - 300 g.
• Bulb - 3 pcs.
• Garlic - 5 a.
• Salt, ground black pepper - to taste.

Cooking process:

• The meat is washed and cleaned of film and bones, if any. Cut lamb, beef and bacon into pieces and grind in a meat grinder.
• Peel the onion and garlic from the husk, chop and add to the minced meat, not ground, thus avoiding an increase in the amount of juice. Beat well and knead like dough. The result should be an almost homogeneous sticky mass. Cover bowl with minced meat with a clean towel and refrigerate for 1 hour.
• Now sausages with a diameter of 4 cm are molded from minced meat. 2 pcs fit on one skewer. You can form the product on the skewer itself or in front of the nozzle.
• Coals are heated to a high temperature. The strength of the heat in the grill is checked by bringing the palm closer to the coals. Arrange the skewers and fry for 1 minute. until minced meat sets. Then turn over and leave again for 1 minute. The average roasting time is about 7 minutes.
• Ready kebab has hard crust, homogeneous roasting and clear juice. Serve with herbs and sauces.

Grilled chicken kebab

Recipe Ingredients:

• Chicken thighs - 2 kg.
• Onion - 2 pcs.
• Zira - 1 tsp
• Basil - 2 in.
• Table vinegar - 2 tbsp.
• Salt, pepper to taste.

Cooking process:

• Clear chicken thighs from bones and skin. Pour into a bowl table vinegar and 150 g hot water but not boiling water! Finely chop the onion and marinate in vinegar for 1 tsp.
• Grind chicken meat in a meat grinder into minced meat and mix with onion, basil, cumin, salt and black pepper. Knead the minced meat and beat in a bowl. Then cover the bowl with a clean towel and place in the refrigerator for 2 hours.
• While the minced meat is infused, coals are being prepared on the grill. Then sausages are formed from minced meat and put on a skewer. Lula kebab is fried on coals from all sides. It is better to turn over every minute so that the minced meat does not burn. Served with adjika and pomegranate juice.

Meat kebab with vegetables on the grill

Recipe Ingredients:

• Minced meat platter - 500 g.
• Eggplant - 3 pcs.
• Bulgarian pepper - 3 pcs.
• Onion- 2 pcs.
• Cilantro - 1 p.
• Garlic - 6 a.
• Lemon - 1/2 pc.
• Salt, ground black pepper, zira - to taste.

Cooking process:

• Prepare minced meat. Finely chop the onion and garlic and add to the minced meat. Squeeze half a lemon there, chop cilantro, throw zira, vinegar. Leave to marinate in the refrigerator for 30 minutes.
• Eggplants and peppers are washed and cleaned. Cut the tail off the pepper and take out the seeds. Next, the eggplant also cut off the tail and cut out the middle. Vegetables are divided into several parts depending on the size.
• Knead the minced meat and stuff each piece of vegetable tightly. Skewers with kebabs are placed on the grill and baked until fully cooked. Can be served with tomato sauce, olives.

This dish comes from Azerbaijani cuisine. It is often ordered in restaurants best chefs. In no case should we forget that whatever good stuffing, the sauce will make the dish much tastier and help to express its taste. To prevent the kebab from turning into cutlets, it is important not to add bread and eggs there. The most special food obtained in nature on the grill or a fire. If the firewood produces a lot of smoke, then it will not be convenient to work with food. And so they choose fruit trees such as cherry, pear, apple or deciduous oak, linden, ash, beech.

Lula-kebab is a traditional meat dish of the Caucasus, Central Asia and the Balkans. It is prepared on skewers, fried on coals, and therefore is a direct and main competitor traditional barbecue. Some gourmets even put kebab much higher than barbecue, thereby paying tribute to its tenderness, juiciness and richness of taste. It is quite possible to agree with this, especially if you remember that kebab is prepared from minced meat(minced meat) and contains a whole bunch of fragrant oriental spices.
Unfortunately, it is far from always possible to get out into nature, light a barbecue and cook your favorite delicacies with smoke. That is why I will tell you not only how to cook kebab on the grill, but also share the secrets of cooking it at home. Lula kebab in the oven is also very, very good and is guaranteed to help your family take a break from already rather fed up cutlets and chops.

Ingredients:

(for 8-9 skewers)

• 1 kg. minced meat
• 150 gr. fat
• 1 medium onion
• 1 tbsp salt without a slide
• 0.5 tbsp ground cumin
• 0.5 tbsp ground black pepper
• 1 tbsp ground coriander

• The classic kebab is prepared, of course, from lamb, but naturally beef and pork are much more accessible to us. Personally, I most often use a mixture, in a 1: 1 ratio, that is, half ground beef, half pork.

• Add finely chopped unsalted lard to the minced meat. Again, in the classic recipe fat tail fat is used, but we have much more fat available ingredient, so we will use it.

• To the mixture of minced meat and bacon, add very, very finely chopped onion. In no case should you make your work easier and pass the onion through a meat grinder, grate it or grind it in a blender! The fact is that the onion pieces must remain dry and release their juice already inside the minced meat during frying. If the onion juice gets into the minced meat earlier, then it will simply soften the mixture, and you will never force the minced meat to stick to the skewer.

• We knead a mixture of minced meat, bacon and onions for a long time and thoroughly in a metal or enamelware. Kneading should continue for at least 8-9 minutes. This is done not so much in order to mix all three components, but in order for the meat to release protein. Protein forms a kind of threads that strengthen the minced meat and allow it not to fall off the skewers. Prolonged and thorough kneading of minced meat is the main secret of a real kebab.

• After the meat in the minced meat has isolated protein, you can safely add salt, pepper, cumin and coriander. I want to once again draw your attention: in my recipe, the amount of spices and salt is indicated in tablespoons without a slide. To evenly distribute salt and spices throughout the volume, mix the minced meat thoroughly again.
• capacity with already minced meat cover with a lid or foil and put in the refrigerator for 2-3 hours. During cooling, the fat inside the minced meat solidifies - this is another trick that allows you to string the future kebab on a skewer without any problems.
• Chilled minced meat is strung on skewers. To do this, we form a cutlet weighing about 130-150 grams from minced meat, prick it on a skewer, and then slightly turning the skewer, distribute the minced meat along it and thereby form a meat sausage 3-3.5 cm thick.

• When performing this operation, the minced meat should be compacted as best as possible so that no voids remain inside it. When frying a kebab, it is in these voids that meat juice can collect, it will boil and tear our wonderful minced meat skewers. You should also ensure that the beginning and end of each meat sausage were carefully greased to the skewer.

• Place skewers with raw kebab on a grill filled with hot coals and fry until tender.
• If you decide to cook kebab in the oven, then most likely metal skewers will not suit you, as they simply do not fit in the oven. That's when we remember small-sized wooden skewers. The use of wooden skewers has its disadvantages. Firstly, they are very thin, which is why it is as if a knife cuts strung minced meat. Secondly, the meat mixture sticks to wood much worse than to metal, which also does not contribute to the integrity of our kebab. To overcome these difficulties, I propose to use the method by which homemade sausages are prepared. In other words, I roll up a minced meat sausage with a wooden skewer inserted into it on a kitchen board or on a large flat plate.

• Transfer the kebabs prepared for frying to a baking sheet. We stack the skewers so that they can be easily turned over without pulling the baking sheet out of the oven.

• My baking sheet has rather high sides, so the skewers practically hang on them, and the meat only slightly touches the very surface of the metal, it turns out something like an impromptu barbecue. If you do not have the opportunity to hang meat skewers, then do not forget to lightly grease the baking sheet with vegetable oil before laying them.
• Lula-kebab is fried very quickly, in the oven at a temperature of 200 degrees it will take 15-20 minutes.

• Put the finished kebab on a dish and immediately serve hot to the table. Together with the kebab we serve greens and fresh vegetables. In addition to this recipe, I also advise you to look