Lyulya dish. Lula kebab recipe - step by step videos and photos

Every housewife in the East knows how to cook kebab. What is it and why is the dish with such unusual name Is it still wildly popular today?

Grilled meat

Oriental cuisine cannot be imagined without meat. From this product experienced chefs prepare a lot of interesting and delicious meals. Take, for example, kebabs. What it is? Many novice cooks ask this question. In fact, this is a generalized name for dishes from fried meat which are well known to the inhabitants of Transcaucasia, the Middle East and Central Asia. Moreover, each nation has its own method of its preparation. Hence, various varieties of it arose:

1. Shish kebab (skewer strips of meat). Armenians call it kebab, Greeks call it souvlaki, and Indonesians call it sate. For cooking, lamb, chicken or beef is usually used.
2. Doner kebab is a traditional Turkish dish. Pieces of meat are strung on a rod and fried near hot coals, and then thin strips are carefully cut along the edges with a sharp knife. The Arabs call it shawarma, and the Greeks call it gyros.
3. Kyebali. The Balkan peoples know him as chevapchichi. These are fried sausages made from ground or minced meat.
4. Lula kebab - minced meat fried on skewers.

In total, about two dozen varieties of this popular dish are known. Where did its name kebab come from? What is it really? It turns out that the name of the dish is a Persian word. It, in turn, was borrowed from the ancient Akkadian language and in translation means "to char" or "to burn". From here it becomes clear and the technology of preparation of the product itself.

adana kebab

In Turkey, locals are very fond of cooking Adana Kebab. This dish is the second most popular dish in the country. In any institution, you can always order adana kebab. What is it and how to cook it properly? First you need to collect all the necessary ingredients for work:

• 600 grams of minced meat;
• 1 pod of sweet pepper;
• bulb;
• 20 grams of butter;
• half a tablespoon of cumin and coriander;
• olive oil;
• a tablespoon of bieber.

The whole process consists of several stages:

1. It is better to take minced meat from a mixture of beef and lamb meat. It must be placed in a deep bowl.
2. Add finely chopped onion, spices, oil and biber.
3. Enter crushed in a blender Bell pepper.
4. Pepper and add a little salt to taste.
5. From the prepared mixture, form oval-shaped cutlets.
6. Lubricate their surface vegetable oil.
7. Grill until done. If used home oven, then 15 minutes will be enough.

Turks usually serve this dish with pita bread, onion salad and baked tomatoes.

Lula kebab

In Russia, various oriental dishes have long been included in the menu of many cafes and restaurants. Among them, perhaps the most popular is kebab. What is this dish and how should it be prepared correctly?

The first step is to select the necessary components for work:

• 1 kilogram of lamb;
• 4 bulbs;
• 30 grams of salt;
• 300 grams of fat tail fat;
• a tablespoon of dried basil powder;
• 5 grams of ground black pepper;
• a little garlic, herbs and any seasonings.

Cooking kebab, in principle, is not difficult:

1. First you need to cook minced meat. To do this, grind the lard and meat, and then add the rest of the ingredients according to the recipe to it.
2. Knead the resulting mass well for half an hour and beat off a little.
3. Minced meat should stand for at least 60 minutes in the refrigerator. During this time, he will have time to soak up the spices well.
4. Wetting your hands with salt warm water, string the finished minced meat on skewers.
5. Fry on the grill, turning occasionally, until a characteristic golden crust appears on the surface of the meat.

Such an unusual minced meat kebab, as a rule, is cooked in about 12 minutes. Although everything will depend on how hot the coals are, and whether the sausages themselves are correctly formed.

Lula kebab is traditional meat dish Caucasus, Central Asia and the Balkans. It is prepared on skewers, fried on coals, and therefore is a direct and main competitor to the 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 we remember that kebab is made 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 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.
• We cover the container with ready-made minced meat with a lid or foil and put it 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 make sure that the beginning and end of each meat sausage are carefully glued 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

Lula kebab is a traditional dish Arabs, which is a long cutlet, fried and put on a skewer or skewer. Traditional cooking ingredients this dish Meat and onions count, of course.

Onions should be taken in large numbers, and as for the requirements for lamb, fatty meat is better. Lula kebab differs from ordinary cutlets in that it does not include eggs and bread, but uses various spices such as garlic and pepper. There are enough various options making kebabs, they depend on the method of preparation and on the ingredients from which they are prepared.

Lula kebab at home in the oven - photo recipe

It is not always possible to go out into nature and make real lamb kekab on the coals. But if you wish, you can cook original sausages in the oven using pork, beef or chicken meat.

The main thing in the preparation of this oriental dish is to thoroughly mix and beat off the minced meat, which will not allow meat sausages fall apart during further heat treatment. AT this recipe will be told about the preparation of kebab from beef - minced pork with the addition of various spices.

Time for preparing: 1 hour 30 minutes

Quantity: 6 servings

Ingredients

• Minced beef and pork: 1.5 kg
• Onion: 2 large heads
• Garlic: 4 cloves
• Ground coriander: 2 tsp
• Paprika: 3 tsp
• Salt: to taste
• Vegetable oil: for frying

Cooking instructions

How to cook kebab on the grill

From the ingredients listed in the recipe, make a homogeneous minced meat. In no case should semolina and eggs be added to minced meat, since these are not cutlets. Minced meat is thoroughly kneaded and beaten well to remove excess moisture.

Sausages 3-4 cm thick are made from prepared minced meat with hands, and then put on skewers. If desired, you can directly sculpt the minced meat on the skewer, making a thick, dense sausage.

To prepare a kebab on the grill, both skewers and a skewer are used. Note that meat can slip off flat skewers, which is very risky. You can use wooden skewers.

Lula kebabs strung on skewers or skewers are fried on hot coals of a brazier. Be sure to constantly turn the skewers to get a uniform golden crust.

The ideal kebab has a dense and ruddy crust, and inside it is soft and full of juice. Ready-made kebabs are immediately served to the table in combination with sauces and vegetable snacks.

Lula kebab recipe in a pan

It will be a little easier to cook kebab in a frying pan. This makes the task easier by the fact that even if the cutlets begin to disintegrate, they will not fall further than the pan and will not burn in the coals. In addition, you can cook kebab at home at least every day, and not only in good weather.

To cook kebab in a pan, you will need:

• 1 kg lamb;
• 300 gr. fat;
• 300 gr. Luke;
• salt and pepper to taste.

Cooking steps:

1. We prepare minced lamb meat, finely chopped it.
2. Then finely chop the onion with a knife.
3. Add the onion to the minced meat, mix it, add salt and pepper.
4. Then you need to knead the minced meat again and send it to the refrigerator for about 30 minutes.
5. After the specified time, form elongated cutlets from minced meat.
6. Now you can take wooden skewers and put the cutlets directly on them. This is our future kebab.
7. You need to take a frying pan and pour vegetable oil on it. Oil is suitable for both olive and vegetable, here it is again a matter of taste.
8. The pan needs to be warmed up and only then you can send kebab to it.
9. It is necessary to fry until cooked, that is, until a golden crust appears. In the process of cooking, the fire should be reduced to medium, and the skewers with products should be rotated regularly.
10. In total, fry the cutlets for 8 minutes until fully cooked.

Pork lula kebab

One of the varieties is pork kebab.

To prepare it you will need:

• minced pork- 700 gr.;
• lard - 100 gr.;
• onions - 2 pcs.;
• salt, pepper and spices to taste.

Cooking steps pork lula kebab:

1. Finely chop the onion.
2. Then mince the pork, finely chopping it.
3. Add the necessary spices, salt and pepper to the pork. As spices, you can use dried basil, coriander, cilantro and others.
4. Then take a bowl and knead the minced meat for 20 minutes, but no less. Add the onion to the resulting mass.
5. After that, pour vegetable or olive oil into the minced meat, and knead again.
6. Further actions will depend on where you cook the kebab. If you are cooking at a picnic, you will need skewers or skewers. If at home in a frying pan, then only a frying pan.
7. Form minced meat into small patties and put them on skewers.
8. Then fry the kebab for about 12 minutes until cooked. At the same time, you need to turn it over more often than ordinary cutlets in order to fry on all sides.
9. Lula kebab is best served with fresh vegetables, delicious sauce and greens, you can also add pita bread to meat.

beef lula kebab recipe

Beef kebab is delicious meals East. Of course, if you cook a kebab in the open air, it will give the meat an incomparable aroma of a fire.

To make a kebab you need:

• ground beef -1 kg;
• onions - 2 pcs.;
• salt and pepper to taste, you can use various spices.

In addition, for cooking you will need a cutting board, a bowl, as well as skewers, a frying pan and a stove if you are cooking at home, or skewers, a barbecue and charcoal if you are outdoors.

Cooking steps:

1. The first step is to prepare the minced meat, for this, finely chop the beef with a knife.
2. Finely chop the onion, but in no case use a meat grinder.
3. Then knead the minced meat and beat it well. Simply put, take it out and throw it back into the bowl until it becomes sticky and homogeneous. From how well the minced meat is beaten out, it completely depends on whether the cutlets fall apart or not during the frying process.
4. After that, put the minced meat in the refrigerator for about half an hour.
5. It is necessary to get the minced meat from the refrigerator and form long sausages out of it, putting them on skewers or skewers.
6. Then you can directly cook kebab on the grill or in a pan.
7. After the kebab is cooked, and this will happen in about 12 minutes, you need to take a serving dish, decorate with herbs and fresh vegetables, and put the kebab on top.

How to cook delicious chicken lula kebab

Another option for cooking kebab is to use minced chicken.

For this you will need:

• chicken meat, you can take ready-made minced meat 500-600 g;
• onions - 2 pcs.;
• salt, pepper to taste.

Cooking:

1. To prepare minced chicken, it is necessary to cut the fillet into thin layers, then into strips and finely chop them.
2. Onions also need to be cut into small pieces. It is highly undesirable to use a meat grinder, because in this case the required consistency will not work.
3. After the meat is chopped, mix it together with onion, oil, salt, pepper and spices and beat out the minced meat.
4. Then we divide the mass into equal parts with our hands and form oblong cutlets. You can divide it into several parts and make a ball out of each, then make oblong thick cutlets from this ball.
5. Then kebabs can be immediately laid on a baking sheet or pan, or put on skewers and skewers, and only then cooked on coals, in an oven or in a pan.
6. For baking, preheat the oven to 200 degrees. After 12 minutes, we take out the ready-made kebabs and serve them to the table along with fresh vegetables.

How to make lamb kebab

Traditionally, kebabs are made from lamb.

To prepare such a dish you will need:

• 500 gr. lamb, it is better to take the back;
• 50 gr. lard or fat;
• 250gr. Luke;
• salt, pepper to taste;
• juice of half a lemon.

Cooking:

1. Finely chop the meat and lard with a knife, as well as the onion. Then mix everything until homogeneous mass, add salt, pepper and spices.
2. After that, pour lemon juice into the minced meat and mix it again.
3. Then you need to knock out the minced meat to remove excess moisture. You can do this both in a bowl and throwing on the board.
4. After that, you can form small kebabs. Why take a little minced meat in your hand, knead the cake with the other hand and form a kebab on a skewer. Press the meat firmly against the skewer and make sure that there are no cracks.
5. After that, place the skewers on the pan or on the grill.
6. You need to cook for 12 minutes. To find out that the kebab is ready, look: it should have a golden crust. In no case do not overexpose the kebab on fire, because the minced meat inside should be juicy.
7. After cooking, serve the kebab on a plate, garnish with herbs and fresh vegetables.

This is actually one of perfect recipes for a picnic. The secret of a successful kebab lies in minced meat, which must certainly be airy and light.

To prepare kebab on skewers you will need:

• 1 kg of meat, no matter lamb, beef, pork or a mixture;
• onions - 2 pcs.;
• salt and pepper to taste.

Cooking:

1. To prepare minced meat, wash the meat, cut into layers, and then chop it finely.
2. Mix the resulting mass with finely chopped onion. Add salt, pepper and spices to the resulting mixture, mix again.
3. After that, pour in the vegetable oil and knead the minced meat again. If the mass turned out to be too wet, then knock it out.
4. Then take the skewers and form oblong cutlets on them. Be sure to keep a bowl of cool water near the cooking area to dip your hands so that the stuffing does not stick to them.
5. After that, prepare a barbecue with coals for cooking kebab. Keep in mind that the heat should be slightly stronger than for cooking kebabs.
6. Spread the skewers on the grill and cook the kebab for about 8 minutes. Turn the skewers every minute. Kebab is best served with sauce, fresh herbs, and vegetables.

1. Kebab mince is made from any meat, for this you can take separately beef, lamb, pork, or you can mix everything.
2. Meat for minced meat must be finely chopped. To do this, cut the meat into thin layers 1-1.5 cm thick, first remove the films and fat. Then take several layers, put on a cutting board and chop along, and then across the fibers. You need to chop so much until you get fine minced meat. If you use a combine, the meat will give juice, which will complicate the process of kneading the minced meat.
3. Also for kebab you need lard, which should be no less than 25% of the total volume of meat. You can take more, but less - no, because it is lard that provides the ideal viscosity of minced meat. To grind the fat, you can use a blender, because the pasty consistency is important here.
4. Another ingredient is, of course, onions. It is important to take into account the amount of onion, because if you overdo it with it, then the onion juice can “thinn” the minced meat to such a state that the kebab simply won’t work. The amount of onion is determined based on the volume of meat: the maximum volume of onion is one third of it. It is better to chop the onion than to use a meat grinder or food processor, as this will preserve the onion juice.

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 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. AT classical performance lamb is usually taken, although pork, beef or chicken, as well as a mixture of both, are 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 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

Cooking

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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 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 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 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. 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. 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. 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 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 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. 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 on thin lavash and seasoned 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 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 cooked, 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 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 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, 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 onion- 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, onion - 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, 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 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 others unleavened cakes. Traditionally, the dish is complemented with herbs and pickled onion rings, fresh vegetable platter or baked eggplant, 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 with a 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. 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 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 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. Very tasty!

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!

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 is 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 on how to properly cook bab cradles

• For the preparation of minced meat, fatty meat is used. AT 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 retains more juice, which will provide the dish with tenderness and perfect taste.
• In the 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 chopped meat kept 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, ready-made kebabs are served 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 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 flavor, becoming like ordinary meatballs. And secondly, it is much more convenient to turn sausages during frying or baking. Skewers before stringing meat on them should be soaked in water for 30 minutes and greased with vegetable oil.

Step-by-step recipe for kebab 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 kebab recipe as in the photo

You will need:

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

Cooking

1. Peel 2 onions, grate on a 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;
• fat - 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 hibab at home in the oven or in a pan. Try it, it's very tasty!

Video: how to cook kebab at home