How to cook kebab at home. Lula kebab - the best ways to cook at home

I propose to cook interesting dish from minced meat using the kebab kebab recipe at home. Often these sausages are cooked on open fire, my own recipe for bab lulyaki involves the use of an oven and a frying pan. It is very comfortable.

With the onset of the first warm days, everyone wants to get out into nature. No picnic is complete without grilled meat. Each company has connoisseurs who can perfectly fry kebabs, steaks and various sausages on a fire. But not everyone knows how to cook bab cradles at home using an electric grill or oven instead of a barbecue.

Fried meat sticks are called both lulyaki bab and lula kebab. I assure you that they are one and the same. Regardless of the name, the dish is very tasty and satisfying.

I will cook lyulya on an electric grill. Plus use kitchen device that no additional oil is used in cooking. Usually, to get delicious fried meat, pork with fat is chosen. For dietary purposes, such a choice should not be made, great alternative oily pork neck there will be lean meat with a bright taste.

1. Grind the meat in a meat grinder, salt, add all the seasonings, mix. The onion is finely chopped with a knife, the smaller the pieces, the better. In no case should you use a meat grinder or blender to chop onions. A heavily chopped onion gives a lot of juice, which makes the minced meat liquid. Because of this, the formed cutlets will not stick to the skewers.
2. The greens are moved, washed under running water, the leaves are cut off and finely cut. There should be as much cilantro as parsley and dill combined. Fresh spicy grass will give homemade kebabs a special flavor, so you should not skimp and put more.
3. The meat is mixed with onions and herbs. Now the most crucial moment is ahead - the minced meat needs to be beaten off. This technique helps to make it dense and uniform in structure, in this case, the beaten kebab cutlets do not stick well and do not fall apart. Beating is done by throwing the total amount of minced meat on the table or into a large bowl, the process must be repeated several times. You can beat off not the entire volume as a whole, but each portion separately. We divide all the meat into identical balls, prepare skewers or wooden skewers. We throw a portion of minced meat 4-6 times from hand to hand, at the same time forming an oblong cutlet.
4. Carefully thread the formed sausage onto a skewer and place on a preheated grill. The same must be done with the rest of the portions. According to the recipe, bab lulyaki is grilled for about 15-25 minutes - it depends on the power of the appliance. The degree of roasting should be such that on the break from meat sausage clear juice was released.

Lula kebab recipe in the oven

Since it is not always possible to cook lula kebab on the grill at home, sausages on skewers can be baked in the oven.

1. When using this option, first fry the bab cradles in a lightly oiled pan (higher than medium heat).
2. As soon as the meat is lightly browned, place the kebab kebab in the oven, preheated to 180-190 degrees. We bring the dish to readiness, it will take about 25 minutes.
3. It is necessary to carefully consider the process of frying, as the meat is easy to overdry. Turn the skewers regularly to ensure they brown evenly on all sides.

Regardless of which recipe you used: bab cradles are only served hot.

Lula kebab is considered an Arabic dish, translated from Persian means "fried meat". Lula kebab is prepared from ground meat, which is strung on skewers, resulting in minced meat skewers. Unlike ordinary cutlets, where we add an egg and a bun to bind the minced meat, kebab is prepared only from minced meat and onions. So that when stringing on a skewer and frying, the minced meat does not spread, it needs to be kneaded for a long time and even beat off (5-7 minutes). After that, the stuffing becomes viscous and sticks together well. The result is beautiful and mouth-watering kebabs. You can cook them from any meat - pork, lamb, beef, chicken and turkey. Choose any recipe you like and indulge your household with a new dish.

Lamb grilled kebab - recipe with photo

It is believed that cooking a kebab on the grill is much more difficult than a regular barbecue, because often the minced meat falls off the skewer and falls on the coals. There are several secrets to prevent this from happening, I will introduce you to them.

Ingredients:

• minced lamb meat - 1 kg
• fat tail fat- 250 gr.
• onion - 3 pcs. (250 gr.)
• salt - 1 s. l.
• pepper - 1 tbsp. l.
• zira - 0.5 tsp
• ground coriander - 0.5 tsp

1. We pass the meat through a meat grinder, you can choose a medium-sized grate.

2. We cut the lard into small pieces, it is better to take tail fat, for lack of it, you can use any. To make the fat cut well, first put it in the freezer for 15 minutes.

3. Cut the onion into small pieces.

Please note that when cooking kebab on the grill, it is better to cut the onion into small pieces. If the onion is passed through a meat grinder, it will release juice, from which the minced meat will become wet and will fall apart when frying on the grill

4. Mix minced meat with bacon and onions, add spices and knead for 5-7 minutes. We put the stuffing in the refrigerator for 3-4 hours.

5. We form oblong cutlets from minced meat and string them on skewers so that the minced meat is distributed along the length of the skewer.

For kebab, choose wide skewers, then the minced meat will hold onto them more firmly.

6. Fry the kebab on the grill in the same way as a regular barbecue, periodically turning over for even frying.

Classic kebab from Stalik Khankishiev

To inspire you to prepare this wonderful dish, I recommend watching a video with the famous Stalik Khankishiev. He makes lamb kebab in a very creative way and there are some great tips in the video.

Oven kebab recipe - pork recipe with photo

Very often we do not have the opportunity to go out into nature, but we want something tasty and original. I think that such a dish as kebab is suitable for surprising both family and guests. After all, we will serve it on skewers, like a barbecue, and we will cook in a conventional oven.

You can use any meat for this dish - lamb, beef, chicken. I cooked pork. Many advise cutting the meat into small pieces, or you can make it easier - use a meat grinder.

Ingredients:

• ground meat (pork) - 1 kg
• onions - 2 - 3 pcs.
• starch - 1 tbsp. l.
• parsley
• cilantro
• basil
• black pepper

Before cooking, wooden skewers should be soaked in cold water for 20 minutes.

1. When cooking kebab in the oven, unlike cooking on the grill, onions should be twisted in a meat grinder or using a blender. In this case, there is no danger that the minced meat will fall on the coals, and the grated onion will add juiciness to the kebab.

2. You can also twist the fat here, but this is optional. Since I have minced pork, I decided that the fat was enough.

3. For viscosity, I add a little starch, although you can also do without it.

4. Finely chop fresh herbs, salt and pepper.

5. Knead the minced meat with your hands and let it stand for about 20 minutes. Now the minced meat must be beaten off, simply throwing it from above into a bowl or onto a cutting board. After this procedure, the minced meat will become viscous and will stick well on skewers.

6. It remains to string the minced meat on skewers, greased vegetable oil.

To make it easier to string minced meat on skewers, wet your hands in water.

7. We send the kebab skewers to the freezer for 10 minutes, the minced meat in the cold will “fix” on the skewers more firmly.

8. During this time, preheat the oven to 180 degrees. Line a baking sheet with foil or parchment. We spread the kebabs on a baking sheet and fry for about 30 minutes, periodically turning them over.

Try not to fry the kebabs too much, otherwise they will be dryish.

How to cook kebab at home in a pan

When preparing kebab, you can even do without an oven, and cook this dish in a pan at home. We will cook from minced lamb, although you can replace it with pork, beef or chicken according to your taste.

Ingredients:

• minced lamb - 500 gr.
• lard or fat tail fat - 100 gr.
• soda - 1 tsp
• vinegar - 2 tsp
• onions - 1-2 pcs.
• zira, ground paprika, coriander, black pepper - to taste
• vegetable oil
• butter

For sauce:

• natural yogurt - 250 ml
• 2-3 garlic cloves

1. Finely chop the onion and lard, add to the minced meat.

2. In this recipe, add soda to the minced meat, be sure to extinguish it with vinegar. Salt, pepper and add seasonings to taste.

3. Mix well and be sure to beat off for viscosity. We string minced meat on wooden skewers, it is better to moisten hands in cold water.

4. We will need a large frying pan for frying kebabs on skewers. Heat up a frying pan, add vegetable oil, add a little butter and lay out skewers with kebabs. Fry on all sides over fairly high heat so that a golden crust appears and the juice remains inside.

5. Prepare the sauce. Pass the garlic through a press and mix with yogurt.

6. You can put kebab on pita bread, and fry vegetables together with kebab in a pan, for example bell pepper, eggplant or tomato. And finish off with a delicious sauce.

Chicken kebab recipe - video

As I wrote above, any meat is suitable for kebab. From poultry meat (chicken or turkey) you get the most tender dish. The principle of preparation is similar to previous recipes. Please note that a little flour is added to the minced meat.

Lula kebab on cinnamon sticks

And let's be original and try to do without skewers and skewers. Surprise everyone if you cook kebab on cinnamon sticks. Cinnamon gives off its pleasant aroma to the meat during heating. I offer a recipe for chicken kebab in the oven. It can also be served with vegetables and sauce.

Ingredients:

• chicken breast - 400 gr.
• cinnamon sticks -4 pcs.
• bell pepper - 50 gr.
• garlic - 2-3 cloves
• salt pepper
• fresh parsley and dill

1. Grind the chicken breast with a knife or with a meat grinder.
2. Finely chop the bell pepper and add to the minced meat.
3. Pass the garlic through a press and also knead it into minced meat, chop the greens there.
4. Salt and pepper.
5. Send minced meat for 1-2 hours in the refrigerator.
6. With hands moistened in water, plant minced meat on cinnamon sticks.

7. Put the kebabs on a baking sheet covered with foil or parchment and bake in a preheated oven for 30 minutes. Do not overcook, otherwise the dish will turn out dry.

As you can see, kebab is very easy to cook at home. It turns out beautiful, satisfying, and most importantly tasty dish. Very convenient for a picnic, preparations can be prepared in advance.

And if instead of a kebab you want to cook a classic kebab, then I recommend that you look at the wonderful recipes for various kebabs of my colleague Tatyana.

So get ready and enjoy! I would be glad if you share your impressions and comments.

Lyulya kebab is a traditional oriental dish, minced meat skewers with spices. In the classical tradition, mutton is used to prepare lul, but over time, recipes from other types of meat have become very popular. Almost every oriental family has its own family recipe for kebab, its own secrets of its preparation.

Lamb kebab

Basic recipes for cooking kebab

The main secret of kebab is minced meat. It can be made from different types meat, season with various spices, but it is always necessary to achieve an elastic and viscous consistency. Only in this case, pieces will not fall off from the skewer placed over the fire during frying. That is why vinegar, wine, chopped onions are never added to meat for lul - everything that gives excess liquid. For the same reason, minced meat for kebab is chopped with two heavy sharp knives or an axe. This technique is complex, requiring some experience and skill. If you are unsure of your own skills, chop the minced meat in a food processor or meat grinder, but make sure that the knives on the cutlery are sharp. Meat for minced meat should not be too fatty, because fat also does not contribute to keeping the kebab on the skewer. Ready minced meat is beaten off, that is, they take it with both hands and abruptly release it into a bowl from a height, expelling the remaining liquid and air. In order to stick meat on skewers, the minced meat must be viscous and elastic, and the skewers must be long and flat. Lyulya is fried on the grill over hot coals, first raking them under the skewers in a slide so that a golden crust forms on the kebabs, and then leveling them so that the cutlets are fried over an even heat.

For those who cannot properly chop the minced meat, there is a “lazy” kebab. Minced meat for him is packed in a mutton omentum, which keeps the meat on a skewer, gradually soaking it with fat and melting

Lula kebab in the oven

Of course, the “correct” kebab is fried only over the coals, but if you are ready to compromise, feel free to fry the lyulya in the oven on a baking sheet and make up for the lack of a “smoky” flavor various sauces. The main difference in the preparation of kebab at home is that it is “sticked” not to iron flat skewers, but to bamboo sticks soaked in water. Lula kebabs are fried on a baking sheet covered with foil, in an oven preheated to 160 ° C. Usually 10-15 minutes is enough. You can fry kebabs in a pan, but preferably on a heavy and corrugated, cast-iron grill pan.

It is customary to serve lavash, pickled onions, fresh herbs, fresh and grilled vegetables with kebabs.

Lamb kebab recipe

To prepare lamb kebab, you will need: - 500 g of lamb (shoulder); - 4 tablespoons of chopped parsley; - 2 cloves of minced garlic; - 1 teaspoon of salt; - 1/2 teaspoon freshly ground black pepper - 1 teaspoon of cumin; - 1/2 teaspoon smoked paprika.

Free the meat from films and tendons, chop into minced meat. Add salt and pepper, cumin, knead well and beat the minced meat thoroughly. Cover the bowl with cling film and refrigerate for an hour. Add parsley and minced garlic to the minced meat. Stir again. Divide the meat into 4 parts. Wet your hands warm water and stick the cradle onto 4 long flat iron skewers. Cook over hot coals. Wrap each ready lala kebab with pita bread and remove from the skewer, serve with pickled onions, herbs and vegetables.

Recipe for turkey kebab with tomato salsa

Delicious and juicy lula is obtained from turkey meat. Take: - 500 g of turkey fillet; - 1 clove of garlic; - 1/4 teaspoon of paprika; - 1 teaspoon of coriander seeds; - salt and freshly ground pepper; - 1 large fleshy tomato; - 1/2 avocado; - 1 head of red sweet onion; - 1 tablespoon chopped parsley; - 1/2 lemon: - olive oil.

Mince the turkey, place in a bowl, season with salt and pepper. Grind the coriander seeds in a mortar and mortar and add to the meat. Knead the minced meat well and refrigerate it for one hour. Cut the tomato and avocado into cubes, peel the onion and also cut it into cubes. Mix vegetables, season with lemon juice, chopped parsley, pepper and salt, vegetable oil, mix and refrigerate salsa. Soak bamboo skewers in water. Divide the minced meat into 8 equally sized kebabs, and with wet hands form each kebab around a sausage-shaped wooden skewer. Preheat a grill pan, remove the skewers from the cradle and grill, flipping, for a total of 7-10 minutes. Serve kebabs with chilled salsa.

Few people dare to put on a barbecue and kindle coals in a city apartment in order to fry meat on skewers. But, as experience shows, going to extremes is not necessary. Often you can get by with a regular kitchen stove. With its help, you get a very appetizing kebab in a frying pan. Step by step recipe with a photo, you can also adapt it to an air grill, multicooker or electric grill. The main thing is properly mixed minced meat, taking into account the proportions of meat, vegetables and seasonings. And remember: no bread or eggs soaked in milk! Is not simple cutlets. Shall we start?

Cooking juicy kebab in a regular frying pan

This variation includes breading. Not a classic at all, but how delicious it turned out! Crispy crust with a juicy, spice-smelling center. A worthy alternative to the classic - barbecue - version.

Required products:

How to fry kebab at home in a pan (recipe with photo):

This dish is common in Muslim countries. Therefore, the “right” meat for him is lamb. The second most popular is beef. But who will forbid cooking from pork, if religion allows? Of course, this will not be an authentic version, but a modification. But we also cook not on skewers and barbecue, but on a frying pan and bamboo skewers. So mince. Use ready-made or turn the chopped meat fillet through a meat grinder. Use a mesh with fine holes to achieve maximum uniformity and viscosity.
Finely chop the onion. Pass the garlic through a press. Wash the greens, chop. You can take several herbs- parsley, cilantro, dill, etc. Add dry spices. I used smoky paprika. The effect is interesting. Also in an optional but desirable set is ground coriander change and peppercorns (black and red). The rest of the seasonings are up to personal preference. Salt.
Stir. Knead with your hands until the mass becomes elastic and viscous. Add starch. Stir. Place the mince in the refrigerator to set the fat.
Prepare the breading. Store-bought crackers are rarely of high quality, so it's safer to make them at home. cut 3-4 pieces white bread or a banana. Dry in the microwave or oven. Grind with a blender (meat grinder) into small crumbs.
With hands moistened in water, form an oblong billet of kebab. Put it on a skewer. If the meat base is prepared correctly, the minced meat will not deform, break, fall off the stick
Roll the lule in breadcrumbs. Instead of crackers, by the way, you can take flour.
Fry in a pan in a well-heated oil on all sides until golden brown.
Serve homemade kebab with pita bread, pickled red onion, pomegranate, fresh vegetables.

Classic kebab, but not on the grill, but in a frying pan

This is how this dish is prepared in many Caucasian families. Only as a heating source, not smoldering coals in the barbecue are used, but a home gas or electric stove. A good replacement for regular meatballs.

Required Ingredients:

A detailed method for cooking lamb, beef or pork lula kebab in a pan:

In order for the meat to keep the shape of the "pipe" well, it must be quite fatty. To increase the fat content in lamb or beef meat, fat rendered from fat tail is added. You can add lard to the pork. Cut the ingredients into small pieces. Grind with a meat grinder into a homogeneous minced meat. Peel the garlic. Cut coarsely. Separate the cilantro leaves from the stems. Remove the skins from a couple of onions. Cut each into 6-8 pieces. Put everything in a blender.
Grind. A gruel with small pieces of onion and spices should come out.
Transfer the vegetable mass to the meat. Add salt and ground seasonings. Mix thoroughly until the minced meat becomes viscous. To get a plastic base for kebabs, it is advisable to cool it for 30-40 minutes in the refrigerator. The frozen fat will allow you to form neat Caucasian cutlets that will not lose shape when fried. It will gradually melt during heat treatment and “seal” inside, under a crispy crust. The dish will come out very juicy!
Put a few kebabs in heated vegetable fat. Fry from 4 sides, turning the blanks as you fry. It is important that the pan is non-stick coated. If the dishes are ordinary, then it is better to bread the lule in flour or breadcrumbs.
Put the finished cutlets on napkins to absorb excess fat from the surface. Serve with herbs and your favorite side dish.

Lula kebab is a traditional meat dish in Central Asia and the Caucasus. At its core, this chopped meat, which is put on a skewer and fried on the grill.

Skewers and barbecues are used by themselves in open areas or in the forest. However, this dish can also be prepared at home.

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It should be remembered that for the preparation of kebab, you should take very fatty meat, ideally it is lamb, but pork can also be used. If the meat is not fat enough, then the result will be ordinary cutlets.

Today we will tell you how to make kebab at home in many ways.

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Products

Five hundred grams of lamb or ground beef.
Half teaspoon freshly squeezed lemon juice.
Half a teaspoon of salt.
Half a teaspoon of oregano seasoning.
Half a teaspoon of basil seasoning.
Half teaspoon ground black pepper.
One egg yolk.
Bunch of fresh cilantro.
Bunch of fresh parsley.
Three cloves of garlic.
Two large bulbs.

How to do

1. Peel the garlic cloves and onions from the peel, wash and finely chop, do the same with thoroughly washed greens.
2. Put the minced meat in a deep bowl, add all the cuts there and mix everything well.
3. The yolk is carefully freed from the protein and added to the minced meat. Pour lemon juice there and add all the spices. Mix everything thoroughly again.
4. In the event that the mixture turns out to be very thick, add a little ordinary carbonated mineral water, then the dish will turn out even more juicy and lush.
5. Knead the prepared mass again and knock it out on any solid object, this will give it a greater viscosity. For example, you can use the bottom of a bowl for this purpose or the board on which you usually cut meat.
6. Next, divide the resulting mass to get several equal pieces.
7. Cover the bowl with cling film, and put it in the refrigerator for one hundred and eighty minutes.
8. After three hours, wet your hands cold water and form from each piece molds in the form of sausages, which should taper at the ends.
9. Take sunflower oil and grease the bottom of the bowl of the device with it, then lay the formed pieces on the bottom so that they do not touch each other.
10. Cook the kebab in the "Fry" mode for twelve minutes with the lid closed. Then flip each piece to the other side and cook for another twelve minutes.
11. The readiness of the dish is checked by pressing on any piece, while the juice should stand out.

Products

One kilogram of fresh lamb.
Three hundred grams of fat tail fat.
One bulb.
A bunch of cilantro.
black teaspoon ground pepper.
A teaspoon of salt.

Cooking

1. Traditionally, only lamb is used to make kebab. Also remember that meat cannot be twisted in a meat grinder either, it must be chopped using heavy knives.
2. So, wash a piece of meat thoroughly, clean it from the veins and chop finely, bringing it to the state of minced meat.
3. Peel the onion from the skin, wash and finely chop using a knife, add to the minced meat. Pour cilantro, black pepper, salt and any spices that you like there.
4. Mix the whole mass well, and then beat it off on any suitable hard surface.
5. As soon as the minced meat becomes a dense homogeneous consistency, cover it with a film and put it in the refrigerator for sixty minutes.
6. After an hour, moisten your hands with warm water (so that fat does not stick) and form oblong figures in the form of sausages from minced meat.
7. String each resulting sausage on bamboo skewers.
8. Take a frying pan with a thick bottom and heat it up strongly. Without reducing the heat, fry the pieces on all sides until a golden crust forms. Then set the heat to medium and fry for another eight to ten minutes, not forgetting to constantly turn over.

Products

five hundred grams minced pork.
Three hundred grams of onion.
Several stalks of dill.
Six cloves of garlic.
Salt and spices to your taste.
A pinch of coriander.
A pinch of zira.
Half a lemon.

How to cook

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