This meat dish is very popular in the East. And it’s not surprising, because it, combining a golden brown crust and a juicy, filling base, perfectly complements any side dish. How to prepare lula kebab yourself at home is described below.

According to the classic recipe, the dish under discussion is prepared from the same products, but in different ways. You can bake lula kebab on skewers or a grill using a grill, cook in the oven, or simply fry in a frying pan. The recipe includes the following products: 280 g of fat tail fat, a large spoon of ground coriander and the same amount of cumin, 750 g of lamb pulp, 4 onions, a bunch of fresh dill and cilantro, salt, 6-7 garlic cloves.

1. The lamb is washed thoroughly with cold water and cut into small pieces.
2. Garlic and onions are peeled and cut into several pieces.
3. The greens are washed and finely chopped.
4. The meat is turned into minced meat along with the rest of the products prepared in the previous steps. The resulting mass is infused in the cold for about an hour.
5. Thick kebabs are formed using skewers or wooden skewers.

The meat is cooked using the chosen method until it is deliciously golden.

On the grill at home

If you decide to cook lula kebab according to this recipe on the grill, then you can place the preparations on wooden skewers in a special grill or use skewers. Cooking is carried out according to the principle of shish kebabs, only the dish is kept over the coals for much less time until it is ready. The kebabs are turned over periodically.

In the oven

Lula kebab turns out very tasty in the oven. To prepare the dish, take a wire rack, cover it with oiled foil and place the meat pieces on skewers on top.

To prevent the wooden base from burning in any of the chosen methods, it must be soaked in cold water for at least one hour in advance.

In a frying pan

The fastest and easiest way to cook lula kebab is in a frying pan. You can simply fry the meat on all sides. Turning it over from time to time.

Some housewives use long skewers, the ends of which are placed on the sides of a frying pan with a small amount of water. Thus, the kebabs will not absorb excess fat and will be cooked almost steamed.

From pork

This version of the recipe is most often chosen by modern Russian housewives. The taste of pork kebab is especially familiar to domestic gourmets. A treat is prepared from: 130 g of lard, 750 g of fatty pulp, 2 large onions, 3-4 garlic cloves, a bunch of fresh herbs (basil, cilantro, coriander), salt.

1. Washed and dried meat, cut into large pieces, together with onions, lard, chopped herbs and garlic turns into homogeneous minced meat. To do this, you can use either a meat grinder or a special blender attachment. Lard is necessary to make the minced meat more juicy and fatty., but you can do without this component.
2. The resulting mass is salted and sprinkled with spices.
3. The minced meat is attached to skewers in the form of thin long cutlets.
4. The preparations are baked in a hot oven until a crust appears.

To prevent skewers from chopping the meat, you need to choose the thickest options possible. Serve vegetable salad as a side dish.

Beef lula kebab

With beef pulp, kebabs will turn out even more juicy, tender and satisfying. In addition to meat (750 g), you will need to prepare: a bunch of any fresh herbs, half a head of garlic, 3 medium onions, spices with salt to taste, sweet bell pepper. The reader will learn further how to properly prepare lula kebab from beef.

1. The meat is ground into minced meat.
2. The beef is accompanied by finely grated onion (2 pieces) and garlic.
3. Oblong kebabs are made from minced meat salted and sprinkled with spices on prepared skewers. The ends of the wooden base should remain free for vegetables.
4. The remaining onion is cut into rings, and the sweet pepper is cut into large pieces.
5. Vegetables are strung on the ends of skewers according to the kebab principle.

Meat preparations are fried in a regular frying pan with heated vegetable oil. Serve vegetables as a side dish.

How to cook with chicken?

If your family is counting calories and is worried about excess weight, then you can prepare chicken lula kebab. The main ingredient of the dish will be dietary chicken fillet (600 g). In addition to it, you will use: 80 g of hard cheese, 2 chicken eggs, 1-2 medium onions, 2 large spoons of butter, salt, 2 sweet red peppers.

1. Whole peppers are baked in the oven until charred. It is more convenient to cook them using a wire rack. The core and skin of softened vegetables are removed. They are cut finely.
2. Prepared sweet pepper, grated cheese, eggs, salt, chopped onion and liquid butter are added to the minced meat. You can flavor the mixture with your chosen seasonings. Next, it should stand in the cold for at least half an hour.
3. The minced meat is strengthened on wooden skewers.
4. The treat is prepared in a hot oven until an appetizing crust forms. The kebabs need to be turned over a couple of times.

The finished dish is laid out on lettuce leaves and sprinkled with cherry tomatoes.

Turkey

Another dietary treat option is made from turkey meat. This recipe allows you to prepare a dish that is suitable even for small family members. It will include: white onion, salt, 470 g poultry fillet, 2 large soy sauce, egg white, small. a spoonful of sugar and wheat flour, a large spoonful of vegetable oil, aromatic herbs.

1. Poultry fillet along with coarsely chopped onions is turned into minced meat.
2. The mass is salted and sprinkled with spices. Egg whites whipped with sugar, vegetable oil, flour, and soy sauce are also sent there.
3. After thoroughly kneading the minced meat, kebabs are placed on skewers.
4. The preparations are fried until golden brown using any chosen method.

Kebabs are especially delicious when grilled. You can serve the finished treat with any garlic sauce.

How and with what to serve lula kebab?

In general, you can complement the dish with any side dish. But it is better to combine it with all kinds of vegetable salads. An excellent side dish for kebabs would be canned green peas. In this case, you won’t even need additional sauces for the dish.

The meat dish in question is usually served hot. Although some gourmets like to cut chilled kebabs into small pieces and use them instead of sausage when forming sandwiches.

It is customary to serve lula kebabs without skewers and skewers. Therefore, they must first be removed from a wooden or metal base, carefully holding them with a fork.

Eastern housewives traditionally serve meat cooked on skewers with hot homemade pita bread or flatbread, with pickled onion rings and any herbs. Among the sauces, it is better to choose those that are mixed with tomato paste or fresh tomatoes. Tkemali sauce will perfectly complement kebabs. It is desirable that all such additives be spicy.

As for alcoholic drinks, table grape wine is served at the table, on which the central dish is lula kebab. It's better to choose red.

From Turkic lula translates as “pipe”, and kebab in Arabic means “fried meat”. Due to its oblong shape, the dish really resembles a tube of fried meat. Traditionally, kebab is made from young lamb. Chopped lamb (minced meat) is threaded onto skewers and then fried on a grill filled with hot coals to create a smoky finish. The result is thin and long fried sausages, very tasty, juicy and spicy.

In addition to the classics, lula kebab recipes made from pork, beef and even chicken, which can be cooked on the grill, in the oven or in a frying pan, are popular. To make it easier for you to understand all this variety, I will tell you in detail how to cook lula, how to knead minced meat, what to add to it, how to put it on skewers and properly fry in all ways and from any meat.

Rules for choosing ingredients

1. Use the right meat. In the classic version, lamb is usually used, although pork, beef or chicken, as well as a mixture of them, are quite suitable. The fattier the pulp, the juicier the resulting dish. It is important that the piece is fresh, chilled, but in no case frozen. When purchasing, pay attention to the color and smell to determine the freshness of the meat.
2. Omit eggs and bread. The dish contains only meat, fat tail fat (lard), onions and spices. There should be no eggs or bread. We are not preparing cutlets; there is no need for extra binders for minced meat.
3. There should be a lot of lard. Ideally, fat is added to at least 1/4 of the total weight of the meat, then the minced meat turns out 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 cannot use a meat grinder or blender, otherwise the consistency will be too viscous and pasty, and you will not be able to firmly attach the product to the skewer.
5. Add spices and salt in moderation. Traditionally, only black and red pepper are used as spices. You can add coriander, cumin, fresh or dried herbs. It is advisable to grind the spices by hand in a mortar, then their aroma will be more pronounced. You need to add salt in moderation, otherwise there is a risk of depriving the kebab of its juiciness.

Lula kebab at home - 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 or smell. It is recommended to soak more mature lamb in vodka for a couple of hours. You will also need tail fat or lard, a lot of onions and spices. I'll tell you how to cook delicious homemade lula kebab in the oven. Try it - it's very tasty!

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

Preparation

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





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



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



I added salt and two types of pepper, dried basil and cilantro, cumin and coriander seeds, mashed in a mortar. Once again, thoroughly knead the minced meat to evenly distribute the spices. Finally, I beat it in a bowl several times to compact the mixture and release all the air. I covered it with film and put it in the refrigerator for 2-3 hours - another secret that will make the meat stick better to the skewers. The whole point is that the fat will harden, which means it will “grab” the fibers better.



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



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



All that remains is to bake the sausages in the oven. To do this, I transferred the preparations 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 you won’t have to wash it for a long time to remove drops. If there is no such baking sheet, then you can adapt any heat-resistant form of a suitable size or simply place it on a greased grate, and place a baking sheet underneath into which the fat will drip. At the same time, you can bake bell peppers as a side dish if you wish.



I cooked the lula kebab in the oven at 250 degrees for 15 minutes (the oven should be preheated to maximum). Turn over from time to time for more even cooking. It’s better to cook in portions, 4-5 at a time, then the heat will be greater, which means the dish will cook faster and more evenly. Hot kebab can be served directly on skewers, immediately from the heat, along with pita bread, fresh vegetables and herbs. A sauce would also be useful, for example satsebeli or any other hot, sweet and sour and garlic sauce would be suitable.

How to cook lula kebab on the grill

In the classic recipe, kebab is prepared outdoors, for example, in a country house, lit on a grill and fried over smoldering coals. So that it does not fall off the metal rod, is not raw inside, is well fried, but does not burn, you need to adhere to a dozen rules:

1. Finely chop the meat or mince it into minced meat through a meat grinder with the largest grid, add pieces of lard and diced onion. These are the 2 main ingredients of lula kebab, their proportional ratio is approximately as follows: 1 kg of meat - 250 g of lard - 3 onions. Among 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 maximum amount of protein is released from the minced meat, the minced meat becomes viscous and dense, then it will sit firmly on the skewers and will not fall apart. Beating with a kitchen machine is not recommended, as the fat will get very hot from the knives and the mixture will fall apart.
3. Place the bowl with the workpiece in the refrigerator for at least 2-3 hours - the cold test will benefit it, the fat will harden, which means it will be easier to sculpt. You can divide into portioned sausages, and then wrap each one in 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. To light the barbecue, do not use coniferous wood; it is better to use deciduous trees.
5. Organize 2 zones for frying on the grill: hot - with burning coals, warm - with smoldering coals.
6. Prepare the skewers - they should be wide, cold and dry.
7. To make it easier to shape the sausages, be sure to dip your hands in water before threading. It is important that the meat does not stick to your hands, otherwise it will be difficult to stick to 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 must fit tightly to the metal rod, otherwise meat juice will collect in the resulting voids and the product will disintegrate.
9. Place skewers with raw meat in a grill filled with coals, first in the hot zone until golden brown. After a couple of minutes, move it to the smoldering coals area to cook completely. As usual, 12 minutes are enough for the lula kebab to cook. And don't forget to turn it over from time to time.
10. Under no circumstances should you pour water on hot coals so that the delicate minced meat does not absorb acrid smoke; it is better to take a fan in your hands and ensure free air circulation, then the lula will bake evenly.

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

Recipe for lula kebab on skewers (video)

Lula kebab in the oven

Lula kebab is just as tasty in the oven as on the grill, although without the smoky flavor. There is practically no difference in the recipe, except that instead of an open fire, a grate and an oven tray are used.

Cooking principles:

1. The dish is prepared 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 greased grate, and a baking tray is placed underneath to catch the dripping fat.
5. Cooking time is 15–20 minutes.

The cooking technique is simple: prepare the minced meat, beat, cool, thread tightly onto skewers or skewers, then place them on a wire rack and bake until fully cooked, turning from time to time.

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

Lula kebab in a frying pan

Fried lula kebab, unlike those prepared in other ways, turns out to be the most fried and rosy. But it is also higher in calories, as it is prepared in vegetable oil. Here it is important to achieve not only a golden brown crust, but also to ensure that the meat does not remain raw inside.

Cooking principles:

1. It is advisable to cook lula kebab in a frying pan on wooden skewers.
2. It is better to take a large frying pan so that the products fit into it freely and it is convenient to turn them over.
3. Ideally, use a grill pan, but if you don’t have such utensils, 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 often so as not to burn.

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

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

Minced meat recipes for kebabs

There are dozens of kebab recipes, each country has its own recipe, to which something national is added. The differences relate mainly not to the technology - it is the same, 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 freshly baked flatbread with onion rings and mint chutney.

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

Recipe No. 1: lamb – 1 kg, lard – 200 g, onion – 150 g, dried basil – 1 tsp, dried mint – 1 tsp, sumac – 1 tsp, salt and a mixture of ground peppers – to taste .

Recipe No. 2: young lamb - 700 g, tail fat - 150 g, garlic - 1 head, onions - 2 pcs., red hot pepper - 1 tsp, dried basil - 2 tsp, coriander - 1 tsp. , wine vinegar and lemon juice - 1 tsp each, salt - to taste.

Recipe No. 3: lamb – 500 g, lard – 150 g, large onion – 1 piece, garlic – 2 cloves, fresh dill and cilantro – half a bunch each, coriander – 0.5 tsp, salt and black pepper – to taste .

Pork kebab

Recipe No. 1: pork - 700 g, lard - 100 g, onions - 2 pcs., garlic - 2 teeth, green onions - 3-4 feathers, cilantro - 4-5 sprigs, salt, pepper, coriander and basil - to taste.

Recipe No. 2: minced pork - 1 kg, lard - 250 g, sweet ground paprika - 1 tsp, onions - 3 pcs., a mixture of Italian herbs - 1 tsp, liquid smoke - 1 tsp, pepper and salt - to taste.

Beef lula kebab

Recipe No. 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 No. 2: beef – 1 kg, onions – 2 pcs., garlic – 2 teeth, ground black pepper – 1 tsp., sweet ground paprika – 0.5 tsp., hot chili pepper – 0.5 tsp. l, sugar - 0.5 tsp, salt - 1 tbsp. l., finely chopped bell pepper – 1 pc., diced small tomato pulp – 1 pc., cilantro – 2 sprigs, butter – 50 g.

Chicken lula kebab

Recipe No. 1: chicken fillet – 500 g, eggs – 2 pcs., hard cheese – 50 g, butter – 30 g, onions – 2 pcs., finely chopped sweet pepper – 1 pc.

Recipe No. 2: chicken legs - 1 kg, lard - 150 g, onions - 2 pcs., sweet ground paprika - 1 tsp, salt and pepper - to taste.

Recipe No. 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 kebab with?

Lula kebab is served hot, usually without removing the skewer, placed on top of pita bread or wrapped in thin sheets so that they are soaked in meat juices. If there is no pita bread, then you can serve churek or other unleavened flatbreads. Traditionally, the dish is complemented with herbs and pickled onion rings, fresh assorted vegetables or baked eggplants, tomatoes and bell peppers. You can garnish with pomegranate seeds and lemon slices. You definitely need a sauce that will highlight the taste of the meat: tomato, mustard, garlic, satsebeli, and so on.

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

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

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

Lula kebab is a traditional Arab dish, which is a long cutlet, fried and put on a skewer or skewer. The traditional ingredients for preparing this dish are, of course, meat and onions.

Onions need to be taken in large quantities, and as for the requirements for lamb, fatty meat is better. Lula kebab differs from ordinary cutlets in that it does not contain eggs and bread, but uses various spices, such as garlic and pepper. There are quite a lot of different options for making kebab, 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’s not always possible to go out into nature and make real lamb kekab over coals. But if you wish, you can cook original sausages in the oven using pork, beef or chicken.

The main thing in preparing this oriental dish is to thoroughly mix and beat the minced meat, which will not allow the meat sausages to fall apart during further cooking. This recipe will tell you about preparing lula kebab from ground beef and pork with the addition of various spices.

Cooking time: 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 lula kebab on the grill

Make homogeneous minced meat from the ingredients listed in the recipe. Under no circumstances should you add semolina and eggs to the minced meat, since these are not cutlets. The minced meat is thoroughly kneaded and beaten well to remove excess moisture.

From the prepared minced meat, make sausages 3-4 cm thick by hand, and then put them on skewers. If desired, you can directly sculpt the minced meat onto a skewer, making a thick, dense sausage.

To prepare lula kebab on the grill, use both skewers and a spit. Please note that meat can slip off flat skewers, which is very risky. You can use wooden skewers.

Lula kebab, strung on skewers or skewers, is fried on hot coals on a grill. Be sure to constantly turn the skewers to get an even golden brown crust.

The ideal lula kebab has a thick and golden-brown crust, and inside it is soft and full of juice. Ready-made lula-kebabs are immediately served to the table in combination with sauces and vegetable appetizers.

Lula kebab recipe in a frying pan

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

To prepare lula kebab in a frying pan you will need:

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

Cooking steps:

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

Pork 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 kebab:

1. Chop the onion into small pieces.
2. Then grind the pork, chopping it finely.
3. Add the necessary spices, salt and pepper to the pork. Dried basil, coriander, cilantro and others can be used as spices.
4. Then take a bowl and knead the minced meat for 20 minutes, but no less. Add onion to the resulting mass.
5. After this, pour vegetable or olive oil into the minced meat and mix again.
6. Further actions will depend on where you are preparing lula 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 the minced meat into small patties and place them on skewers.
8. Then fry the lula kebab for about 12 minutes until done. At the same time, you need to turn it over more often than regular cutlets in order to fry on all sides.
9. Lula kebab is best served with fresh vegetables, tasty sauce and herbs; you can also add pita bread to the meat.

Beef kebab recipe

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

To prepare kebab you need:

• minced beef -1 kg;
• onion - 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 grill and charcoal if you are cooking outside.

Cooking steps:

1. The first step is to prepare the minced meat; to do this, chop the beef finely with a knife.
2. Also finely chop the onion, but under no circumstances 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 smooth. Whether the cutlets will fall apart during the frying process depends entirely on how well the minced meat is beaten out.
4. After this, put the minced meat in the refrigerator for about half an hour.
5. It is necessary to remove the minced meat from the refrigerator and form it into long sausages, putting them on skewers or skewers.
6. Then you can directly cook lula kebab on the grill or in a frying pan.
7. After the lula kebab is cooked, which will happen in about 12 minutes, you need to take a serving dish, decorate with herbs and fresh vegetables, and place the kebab on top.

How to cook delicious chicken lula kebab

Another option for making kebab is to use minced chicken.

For this you will need:

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

Preparation:

1. To prepare minced chicken, you need to cut the fillet into thin layers, then into strips and chop them finely.
2. The onion also needs to be cut into small pieces. It is highly undesirable to use a meat grinder, since in this case the required consistency will not be obtained.
3. After the meat has been chopped, mix it with onions, 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 the kebabs can be immediately placed on a baking sheet or frying pan, or put on skewers and skewers, and only then cooked over coals, in the oven or in a frying pan.
6. To bake, you need to preheat the oven to 200 degrees. After 12 minutes, take out the finished lula kebabs and serve along with fresh vegetables.

How to make lula kebab from lamb

Traditionally, kebab is made from lamb.

To prepare this dish you will need:

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

Preparation:

1. Chop the meat and lard finely with a knife, as well as the onion. Then mix everything until smooth, add salt, pepper and spices.
2. After this, pour lemon juice into the minced meat and mix it again.
3. Then you need to beat the minced meat to remove excess moisture. This can be done either in a bowl or by throwing it on a board.
4. After this, you can form small lula kebabs. Why take a little minced meat in your hand, knead the flatbread with your other hand and form a lula kebab on a skewer. Press the minced meat firmly onto the skewer and make sure there are no cracks.
5. After this, place the skewers in a frying pan or on the grill.
6. You need to cook for about 12 minutes. To know that the lula kebab is cooked, look: it should have a golden brown crust. Do not overheat the kebab under any circumstances, as 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 the ideal recipes for a picnic. The secret of a successful lula kebab lies in the minced meat, which must certainly be airy and light.

To prepare lula 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.

Preparation:

1. To prepare minced meat, wash the meat, cut it 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 and mix again.
3. After this, pour in the vegetable oil and mix the minced meat again. If the mass is too wet, knock it out.
4. Then take skewers and form oblong patties on them. Be sure to keep a bowl of cool water near the cooking area to dip your hands in so that the minced meat does not stick to them.
5. After this, prepare the grill with coals for cooking lula kebab. Keep in mind that the heat should be a little stronger than for cooking kebabs.
6. Place the skewers on the grill and cook the lula kebab for about 8 minutes. The skewers need to be turned over every minute. It is best to serve kebab with sauce, fresh herbs, and vegetables.

1. Minced meat for kebab is made from any meat, for this you can take beef, lamb, pork separately, or you can mix everything.
2. The 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, place them on a cutting board and chop along and then across the fibers. You need to chop until you get fine minced meat. If you use a food processor, the meat will produce 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 no less, since it is lard that ensures the ideal viscosity of the minced meat. You can use a blender to grind the lard, since the paste-like consistency is important here.
4. Another ingredient is, of course, onion. It is important to consider the amount of onion, because if you overdo it, the onion juice can “liquefy” the minced meat to such a state that 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 rather than use a meat grinder or food processor as this will preserve the onion juice.

The preparation of this delicious dish involves a rather complex process. Its peculiarity is that you need to knead the minced meat for a very long time and thoroughly so that it becomes dense and viscous. As a result of this action, protein is released from the chopped pieces and due to this, the meat begins to stick and sits firmly on the skewers without falling apart.

Basically, kebab is very popular in the Caucasus and Central Asian countries. They prepare it there not only from lamb, but also from other types of meat. But they try to put few spices in it, mostly just pepper and salt.

In previous articles, the topic of how to cook kebab from, and, as well as delicious recipes was discussed. So, its difference from kebab is that it is cut into fairly large pieces and a lot of spices are added to it. Our dish, which we will now prepare, is chopped very finely or twisted in a large meat grinder. Although both dishes are fried on skewers, both are still delicious in their own way.

The traditional way is to prepare this wonderful food from ground meat with the addition of onions. The whole mixture is threaded onto skewers and fried on the grill. In general, it turns out to be a kebab, only it consists of minced meat. By the way, store-bought food is not suitable for this dish at all, since eggs and even soaked bread are added to it. In our recipe, this is not necessary.

Please note that it is best to take fatty and fat-tailed lamb, then our made filling will stick well to the skewers and will not fall apart when frying on the grill.

Well, now for the real recipe, which is done Caucasian style on the grill. Of course, you can cook it in the oven, but this is up to your discretion.

Ingredients:

• Lamb meat – 1400 gr.;
• Fat tail fat – 400 gr.;
• Onions – 4 pcs.;
• Salt – 1.5 tbsp. l.;
• Pepper – 0.5 tbsp. l.;
• Zira – 0.5 tbsp. l.

1. First, you need to cut the meat into medium-sized pieces and chop it with two sharpened hatchets. This is exactly what they do in Central Asia.

If your minced meat is chopped and not rolled, the products will turn out more juicy.

2. Transfer the chopped mass into a bowl and add chopped lard and onion to it. We begin to mix everything thoroughly into a homogeneous mass.

By the way, it is also better to chop the onion, and not twist it, so that as little juice as possible comes out of it.

3. Add spices (salt, pepper, cumin) and lift the whole mixture and throw it on the table. Then cover the container with a lid or cling film so that the contents do not dry out. Place in the refrigerator for 1.5 – 2 hours. During this time, the fat should harden. It is thanks to him that the lula will not fall apart in the first minutes of frying.

4. We begin to thread the kebab onto skewers. To do this, put minced meat in your hand. It should be in the form of a large cutlet. Toss it from hand to hand until it becomes dense. Now we pierce it with a skewer along the length.

5. We begin to constantly rotate the stick and distribute the mass over it with our hands without cracks. At the ends, twist the minced meat and seal it.

6. Place the skewers on the grill and fry until golden brown for 20 - 25 minutes.

Serve them hot from the grill directly to the table. Add pickled onions and herbs to them.

How to cook pork kebab (oven recipe)?

It is not always possible to use a barbecue. The weather is bad: rain and wind. Or time is running out. Therefore, you have to use what you have at hand.

Ingredients:

• Pork – 1 kg;
• Onions – 3 pcs.;
• Zira – 0.5 tsp;
• Salt – 1 tbsp. l. without slide;
• Coriander – 0.5 tsp.

Preparation:

1. Wash the pork and cut it into small pieces. We twist them in a meat grinder using a large attachment.

The minced meat should be very fatty, so add lard if necessary.

2. Peel the onion and chop it into small pieces with a knife. Add to bowl.

3. Add salt, pepper, cumin and coriander there. Mix everything into a homogeneous mass.

4. Cover the container with the finished minced meat and put it in the cold for 2 hours.

5. Wet your hands with water and scoop up the mixture, forming a cutlet. Thread it onto a skewer.

6. We begin to rotate it and distribute the mass along its length.

7. Place the kebab on a baking sheet lined with foil. Cook in the oven at 180 degrees for about 30 minutes. They need to be turned over occasionally during the frying process.

Minced beef and pork recipe

This is our favorite way. Because this is the kind of meat we eat. Lyulya turns out juicy and tasty. And the effect is achieved by minced meat.

Ingredients:

• Beef – 1 kg;
• Pork – 500 gr.;
• Pork lard – 250 gr.;
• Onions – 300 gr.;
• Salt – 1 tbsp. l.;
• Ground black pepper – 1 tsp;
• Paprika – 1 tbsp. l.;
• Coriander – 2 tsp;
• Garlic – 1 tooth.

Preparation:

1. Wash the meat, cut into pieces. We twist it together with lard in a meat grinder with a large nozzle, it turns out like chopped meat).

2. Add spices: salt, pepper, paprika, coriander. Grind the garlic there on a fine grater. Mix everything thoroughly and beat until the minced meat becomes a homogeneous mass.

It will start to stick to your hands and that's good. You need to knead it until it becomes slippery.

3. Now peel and cut the onion into small cubes.

It needs to be cut, not twisted. This way it won’t release juice ahead of time.

4. Cover the container with cling film and make holes in it so that the moisture evaporates. Place in the refrigerator for 1 hour.

5. We collect the mass in our palm and form a ball. Thread it onto a skewer and distribute it, forming a sausage. Be sure to seal the edges to prevent air from getting in. Otherwise, juice will accumulate inside and tear our products.

6. Fry the lula on the grill for about 20 - 25 minutes.

Video on how to make chicken kebab

If you also liked it and decided to make it, or maybe you have already done it, then share with us your opinion about it. We will be happy to chat with you in the comments.

How and with what to serve a Caucasian dish?

Lula kebab, like shish kebab, is served hot. But there are also those who use them chilled in sandwiches, instead of sausage.

It is usually removed from skewers or skewers before serving. To make this easy, slide it from one edge to the middle, as if peeling it off. And then remove it completely from the opposite end.

Traditionally, everything cooked on the grill is served with pita bread or flatbread. Also add pickled onions, cut into rings, and any greens to taste.

Sauces are considered an equally excellent addition. They are based on fresh tomatoes or tomato paste. You can use tkemali, which will give the dish a sour and astringent taste.

Keep in mind that they all need to be spicy.

In general, this dish can be served with any side dishes. Although the best combination is fresh vegetables. Especially vegetable salads.

These are the wonderful recipes we shared with you today. It turns out that lula kebab is not so difficult to make. It just needs more time. After all, haste here will only ruin everything. Cook with pleasure and love. Treat your family and friends. And we wish you bon appetit!

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

A dish with such an interesting name as lula kebab is of Turkic-Arab origin. The first part means “pipe”, and the second means “fried meat”. The dish is an oblong cutlet, well fried using a skewer. In addition to the traditional recipe, there are several other ways to prepare this dish.

How to cook lula kebab at home

The traditional lula kebab recipe is based on fatty lamb and a lot of onions. It differs from cutlets in that it does not include ingredients such as eggs and bread. The meat is seasoned only with spices, garlic, cilantro and basil. The lamb is passed through a meat grinder and kneaded with hands for a long time, while still being thrown onto the table. The minced meat should be well mixed and tender. This is necessary so that the protein is released from the meat and it sits firmly on the skewers and does not fall off during cooking.

This meat dish is one of the favorite recipes among the peoples of Central Asia, Turkey and the Caucasus. It is a cross between kebab and cutlets. In the classic recipe, it is fried over coals without fire, but it is not necessary to use a grill and a fire. At home, you can cook lula kebab in a frying pan, in a slow cooker, electric kebab maker or oven. Spices and salt are added in small quantities, because the minced meat mixed correctly according to the recipe is already juicy. Here are some more tips for preparing this dish:

• It is better to serve hot and always with pita bread;
• when baking in the oven, the lack of aroma can be compensated for with the help of special sauces;
• a good addition to lula kebab is rice, grilled tomatoes, peppers, fresh salad or mushrooms;
• When choosing meat, it is better to give preference to pale red flesh with small streaks of fat and without a specific smell.

Classic lamb recipe

If you choose a lula kebab recipe on skewers, you can use skewers instead, i.e. special wooden sticks. They must be soaked in cold water 1 hour before starting cooking. This way they won't burn and the meat won't stick to them. The ingredients you will need are:

• onion – 0.4 kg;
• lamb pulp – 0.7 kg;
• garlic – 6-7 cloves;
• tail fat – 0.3 kg;
• coriander – 1 tbsp. l.;
• cilantro, dill - 1 bunch each;
• zira – 1 tbsp. l.;
• lemon – 0.5 pcs.;
• red, black pepper - to taste.

The process of preparing a classic lula kebab includes the following steps:

1. Wash the lamb, cut into small portions.
2. Peel the garlic and onion, cut the latter into several pieces.
3. Wash and dry fresh cilantro and dill. You can use parsley or basil instead.
4. Grind the lamb and onions using a meat grinder or food processor.
5. Crush the coriander and cumin seeds and add them to the minced meat. Season it with salt, 2 types of pepper and the juice of half a lemon.
6. Knead the minced meat, periodically throwing it into the bowl.
7. Cover the container with a lid and place the meat in the refrigerator for about an hour.
8. Prepare the structure for baking: place foil on a baking sheet and place a wire rack a little higher.
9. Remove the cold mince from the refrigerator. As shown in the photo, use skewers to form a lula kebab.
10. Place the skewers on a wire rack and place in the oven preheated to maximum.
11. Turn the meat over once during cooking and bake until crispy.

Chicken lula kebab

In addition to the traditional lamb recipe, there is a method for preparing it with chicken. The list of ingredients for it includes the following products:

• egg – 2 pcs.;
• butter – 2 tbsp. l.;
• chicken fillet – 0.5 kg;
• cheese – 60 g;
• onion – 2 pcs.;
• sweet red pepper – 2 pcs.;
• lettuce leaves, cherry tomatoes;
• olive oil.

To prepare chicken lula kebab, use the following instructions:

1. Fill the skewers with cold water and leave for 1 hour. After this, they will not burn, and the meat will not stick.
2. Bake whole peppers until charred on a wire rack in the oven. Then put them in a bag, and after 10 minutes, remove the core and remove the skin. Cut the pulp into cubes.
3. Chop the finely chopped chicken fillet into coarse mince. Cut the cheese into cubes, chop the onion.
4. Add bell peppers, cheese, onions, eggs and softened butter to the minced meat. Season with seasonings and refrigerate for half an hour.
5. Cover the soaked skewers with minced meat to create elongated cutlets.
6. Cook in the oven at 180 degrees until crispy, turning a couple of times during the process.
7. Serve with lettuce and tomatoes.

Beef

You can use beef as meat for lula kebab recipes. The process of preparing minced meat is practically the same, and the following ingredients will be needed:

• greens of your choice – 1 bunch;
• garlic – 6-7 cloves;
• onions – 3 pcs.;
• beef pulp – 0.7 kg;
• spices and salt - to taste.

The algorithm for preparing a meat dish looks like this:

1. Peel 2 onions, grate on a coarse grater, and finely chop the garlic.
2. Combine them with minced beef and mix.
3. Cut the last onion and bell pepper into cubes.
4. Place the minced meat on skewers soaked for 1 hour, and every other time put onions and bell peppers on them to make it look like a kebab.
5. Heat a frying pan with vegetable oil and fry the kebabs on both sides, turning them a couple of times while frying.

From pork

The last and no less tasty method of preparing lula kebab is based on pork. You can take 0.7 kg of minced meat or fatty pulp. The remaining ingredients you will need are:

• large onion – 2 pcs.;
• cilantro sprigs, pepper, coriander, basil - to taste;
• garlic – 2 cloves;
• lard – 0.1 kg;
• green onions - a bunch.

To prepare pork kebab, use the following recipe.