Lula-kebab is a very tasty Caucasian dish, which is sausages made from minced lamb meat with spices, fried on skewers or skewers. Those who have tasted the famous Lyulya in a Caucasian restaurant know that it is very tasty. You can also make delicious sausages at home. It is both cheaper and safer.

The classic recipe, as I said, involves chopped lamb. But other meat is also suitable for this dish. Today we will consider the most delicious cooking options for Lula Kebab.

Even if you have never cooked this dish, thanks to these recipes, you can easily learn how to do it. Choose any of the methods that you like the most and start creating. Those close to you will thank you!

Simple Beef and Chicken Lula Kebab Recipe

The combination of chicken and beef is very good for this dish. Thanks to the presence of finely chopped chicken breast, the kebab will adhere perfectly to the skewer and will not fly off. It turns out very tasty. Even a novice cook can cope with this task.

Ingredients:

• 800 grams of beef (pulp);
• one medium chicken breast (250-350 grams);
• some fresh cilantro and parsley;
• 3 small onions;
• 2-3 cloves of garlic (if not using dried garlic);
• a mixture of spices for meat (hops-suneli, dried garlic, marjoram, coriander, black pepper);
• salt tastes.

Preparation:

1.Mince the beef or chop finely with a knife.

2. Grind the chicken breast in a blender. If the beef was dryish, you can leave the skin on the brisket or add chopped bacon.

3. Place beef and chicken in one bowl, add all prepared seasonings (about one full tablespoon), salt and finely chopped herbs.

4. Chop the onion very finely.

It is important that the onion must be chopped into small pieces. If it is mashed or chopped coarsely, it will not be able to hold all the ingredients on a skewer or skewer.

5. If you did not use dried garlic in spices, then pass a couple of fresh cloves through a press.

6. Mix all ingredients for a long time and carefully with clean hands. This takes at least 5 minutes. Then the minced meat needs to be "beaten off" well, lifting it over the table and throwing it down with force. Then put it in a bowl and cover with cling film. The mass must be infused in this form in the refrigerator for at least 3 hours.

7. Mix the present mass again and prepare the skewers or skewers.

8. Divide the whole amount of minced meat into 5-6 identical oval cutlets. One at a time, they need to be skewered. After that, with your hands, you need to distribute them along the entire length of the skewer, not forgetting to step back from the edges so that it can be laid on the grill. The edges of the Lyul must be pressed tightly, otherwise it will simply fall into the fire.

9. Place skewers on the grill and turn over every half a minute so that the minced meat grabs and does not fall.

10. Thus, constantly turning, the kebab should be fried for about 15-20 minutes, until tender.

To prepare this dish, you do not have to go to nature and light a fire. In urban home conditions, you can also pamper your family with your favorite yummy. I suggest you cook it in a frying pan. For this, both a regular frying pan and a home grill are suitable.

Ingredients:

• a kilogram of minced lamb;
• 2-3 onions;
• 200 grams of fat tail fat;
• a mixture of cumin, coriander and black pepper to taste;
• salt tastes;
• half a tablespoon of vegetable oil.

Preparation:

1. Transfer the minced meat into a deep bowl. If you use a frozen product, then by the time it enters the total mass, it must be completely defrosted and freed from liquid.

2. Finely chop the bacon. Chop the onion into small cubes using a knife or blender. Place all ingredients with minced meat.

3. Add all prepared spices. You can buy a ready-made seasoning mixture for this dish, or mix about one tablespoon of coriander and half a tablespoon of cumin and pepper. You also need to salt.

4. Mix all components together. There is no need to spare time for this process. The longer you knead the mass, the stronger it will hold onto the skewers. Ideally, stir it with your hands for at least 10 minutes. Then it is better to beat off the minced meat on the table for 5-7 minutes.

Another important point in making the perfect Lula Kebab! After a long kneading, the meat mass must be infused in the cold for at least 3 hours. Better to leave it in the refrigerator overnight.

5. After insisting, the mass must be kneaded again.

6. Blind a few cutlets. Prepare long skewers and place our cutlets on them. Use your hands to distribute them along the entire length of the stick, securing the edges. There should be no air pockets between the skewer and the minced meat.

7. Preheat a frying pan and heat oil on it. For 5 minutes, on 4 sides, fry the cutlets.

8. Now, adjust the heat to medium and cook them for another 10 minutes on each side.

9. Ready Lula is served with vegetables and herbs.

Bon Appetit!

How to properly prepare a kebab so that the meat keeps its shape on the skewer? After all, it is not customary to add bread, eggs and other binding products to it. Chopped meat often falls apart and falls right into the coals. But if you cook a dish according to this recipe, then it is guaranteed to keep its shape.

Ingredients:

• a pound of beef pulp (neck);
• one large onion;
• half a lemon;
• 3-5 cloves of garlic;
• fresh cilantro and mint;
• peas, cloves and cumin seeds taste;
• salt tastes.

Preparation:

1. Chop the meat finely with a knife. Now we need to turn it into minced meat also, using a knife. Just chop the pieces until they turn into a mushy state. In this case, the knife must be very sharp.

2. As I said, minced meat needs a long beating. Take your time for this. Throw the mass on the table for 10 minutes, or better 15. This should be done until the minced meat becomes sticky and denser.

4. Chop the peeled onions, garlic, cilantro and mint. Send them to the meat and squeeze the lemon juice here.

5. Seasonings are best used freshly ground, namely, wipe them in a mortar immediately before use. So our dish will be even tastier and more aromatic. Stir everything thoroughly with your hands. Put in the refrigerator for at least half an hour.

6. Separate a piece weighing about 150 grams from the main mass. Roll it into a tight ball and skewer. Already on it, you need to give the ball an elongated shape. Press down tightly so that no air bubbles remain.

7. Fry kebabs on all sides until golden brown and cooked. Serve with vegetables, ketchup and Armenian flatbread.

Pork lula kebab recipe in a slow cooker

Modern technologies only move forward! It would seem that the famous kebab can only be cooked over charcoal or at least on a home grill. Not everyone has such adaptations. Here the multicooker will come to the rescue. In it, the meat turns out to be very juicy and tasty.

Ingredients:

• a pound of minced pork;
• salt, spices to taste;
• one large onion;
• 4 cloves of garlic optional.

For filing:

• one onion;
• greenery;
• vegetables taste;
• ketchup or other sauce for meat.

Preparation:

1. Rinse the meat, dry and cut into pieces. Peel and chop the onion and garlic. Grind these three foods or chop them in a food processor.

2. Salt, season with spices and stir well. Optionally, you can add chopped herbs here.

As a seasoning, you can purchase a ready-made mixture for Lula Kebab. If you didn’t manage to find one, you can make it yourself from black, white and pink pepper, chapped cumin, basil, coriander, hop-suneli and marjoram.

3. Let me remind you that you need to mix the minced meat for a long time and diligently. After that, also sparing no time, you need to beat off the mass until it becomes elastic and dense. When picking it up from the table, it must be sure to keep its shape.

4. Remove the minced meat in the refrigerator, after covering the dishes with cling film.

5. Form the same cutlets and place them on the skewers. Firm and stretch them with your hand along the entire length of the stick, slightly receding from the edges.

6. If your multicooker has the “Multicook” function, then set the temperature mode to 120 degrees. Grease the bottom of the bowl with a little oil and fry the meat on all sides for 5 minutes. If you do not have this function, use the standard "Fry" mode.

7. Serve the dish like a regular kebab - with onion rings, herbs, vegetables and kebab sauce.

Bon Appetit!

Video - How to cook lula kebab on the grill

How to cook a real Caucasian Kebab so that it doesn't fall apart and keep its shape? At the same time, it must be tasty, juicy and aromatic. The author of this video will teach you the secrets of the real Lyul. After watching, I wanted to cook this dish here and now! Therefore, stock up on the ingredients you need and start cooking!

Street tents, which offer a Caucasian menu, beckon us with the aroma of juicy and aromatic Lula Kebab. Even in supermarkets, in the frozen food departments, you can buy semi-finished products and fry them at home. But I suggest, for the sake of safety and more flavor, to cook them at home.

Lula kebab recipe

The best recipe for making lula kebab on the grill. Useful tips for the recipe and what such a dish is served with. Other options for making aromatic lula kebab

5 skewers

3 h

235 kcal

5/5 (2)

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

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

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

Kitchen appliances: plate, knife, wide skewers and charcoal grill.

Required Ingredients

How to choose the right ingredients

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

• To prevent the meat from falling off the skewers, it is better to take a fatty minced meat. It is denser and holds better.
• Grab natural peppers in the mill as they add more aroma and flavor to the dish.
• You can add other spices to the minced meat: paprika, suneli hops, or meat spices.

Cooking process

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

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

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

Video recipe for making lula kebab

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

What to serve lula kebab with

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

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

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

Classic lamb kebab

According to the classic recipe, the discussed dish is prepared from the same products, but in different ways. You can bake kebabs on skewers or a wire rack, using the grill, cook in the oven, or simply fry them in a skillet. The recipe includes the following products: 280 g of fat tail fat, a large spoonful 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 thoroughly washed with cold water and cut into small pieces.
2. The garlic and onions are peeled, cut into several pieces.
3. The greens are washed and finely chopped.
4. The meat turns into minced meat along with the rest of the products cooked in the previous steps. The resulting mass is infused in the cold for about an hour.
5. Dense kebabs are formed using skewers or wooden skewers.

The meat is cooked using the selected method until golden brown.

On the grill at home

If it is decided to cook kebab on the grill according to this recipe, then you can lay out the blanks on wooden skewers in a special grid or use skewers. Cooking is carried out according to the principle of kebabs, only until the dish is cooked over coals for much less time. Kebabs are periodically turned over.

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 lay the meat blanks on top of skewers.

So that in any of the selected methods the wooden base does not burn, it must be soaked in cold water for at least one hour in advance.

In a frying pan

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

Shish kebab is perhaps one of the most ancient dishes on Earth. After our ancient ancestors learned how to make fire, they immediately began to fry meat on it. We fry it to this day, regardless of the season. Whether at the dacha for a picnic, at least for a festive New Year's table, it was prepared, prepared and will continue to be prepared. The call of the ancestors is painfully strong. Meat fried on the grill is loved by everyone, except for vegetarians, of course.

And men especially love him, and not only eat, but also cook.

As you know, you can fry meat in different ways - on the grill, in a frying pan, in the oven. Now there are also electric BBQ grills and aero grills. And on all these devices, you can cook all types of kebabs, and such a special type as lala - kebab, or otherwise a shashlik made from ground meat.

However, despite the fact that the meat is ground, this does not make cooking it any easy task. Cooking such a dish requires skill and knowledge of the entire process as a whole. Not everyone can make it juicy, tender and at the same time firmly sitting on a skewer. It is believed that the ability to cook kebab is the pinnacle of skill in cooking kebabs in general.

In today's article, I will tell you how to cook it easily and without any unpleasant surprises. Little secrets and special nuances will allow you to always cook only the most juicy and delicious grilled meat shish kebab.

Since it is winter now, and the summer cottages are waiting with us for the arrival of spring, then let this recipe, prepared in the city kitchen in the oven, be our first recipe.

We need:

• lamb or beef meat - 1 kg
• fat tail fat (or lard) - 300 gr
• onion - 300 gr
• salt - 1 tbsp. a spoon
• pepper - 0.5 tbsp. spoons
• zira - 0.5 tbsp. spoons
• ground coriander - 1 tbsp. a spoon

We also need bamboo skewers if we bake in the oven. They must first be soaked in water for 30 - 60 minutes so that they do not burn when baking meat. Or skewers, if we fry on an open fire.

You can also prepare plastic or rubber gloves. Someone finds it more convenient to form products, in this case fat will not stick to their hands.

Training:

This dish can be prepared both from meat twisted through a meat grinder, and from minced meat. It is good to cook minced meat in nature, when you can chop it on the street. And at home in the kitchen, I usually use ground minced meat.

If you are going to chop, then you need to have special well-sharpened hatchets or knives with a long blade. Preferably two, this is how meat is chopped for barbecue in Central Asia.

The meat should be fresh, preferably lamb - this is for a classic recipe. The thigh of a young lamb is usually used. And you always need to add fat tail fat. It is needed for the juiciness of the dish, and for holding and holding the meat on the skewer.

If it was not possible to purchase lamb, then you can cook from beef, and even from chicken. In this case, it is advisable to add more fat as the beef is very lean. There are recipes where 700 grams or more of fat is added per kilogram of beef.

Not everyone has fat tail fat in stock. Even if you can find fresh lamb in the store, fat is usually not sold there. I usually buy it when I take mutton from a private owner. I say that I also need fat tail fat. I take as much as they give and then add it to all types of minced meat - for and, and also cook with its addition, and

If there is no fat, then take lard and add it. Of course, this is against the rules, but when you really want to, you can ...

Also, for real ground kebabs, you need cumin (cumin) and ground coriander. Well, everyone has onions, salt and pepper.

According to the recipe, which will go below, you can fry meat even on the grill, even in the oven. Therefore, if you decide not to cook now, then take a note of the recipe for the summer season.

Preparation

1. Peel the meat from films, chop or grind through a meat grinder.

There are no clear rules here, you can grind both on a large grate and on a fine one. The most important thing will be to thoroughly "knead" it later. And although this term is suitable for a test, this is what the process is correctly called.

2. Cut fat tail fat cooled in the freezer into small cubes, 0.5 cm in size. It is still better to cut it than grind it in a meat grinder.

If you use lard, then in this case it doesn't matter, you can even chop it, even grind it. But it's better to cut it smaller.

3. Cut the onion into very small cubes, about 0.5 cm in size.

4. Add all the necessary spices to the minced meat, as well as salt and pepper. The spices must first be ground.

Zira and coriander are the main spices in Asian countries; no hot dish is unthinkable without them. Therefore, they are considered mandatory in all recipes. They are sold and it is not difficult to buy them.

Add salt according to the recipe. Excess salt will cause a lot of juice to flow out during frying, the finished product will be dry and darken due to this. Lack of salt will cause the food to not crust over at the right time and dry out the meat. This is an important point to remember!

5. The next important stage is mixing, kneading and beating the minced meat. Just stirring the minced meat in this case will not be enough. All that we get in this case is in the best version of cutlets.

Minced meat must be either thoroughly "kneaded", or beaten off, or both together. The right consistency is one of the main ingredients for a successful meal. This usually takes 20 minutes. Ready minced meat should turn out to be homogeneous, smooth, like elastic shiny dough.

During beating and kneading, protein is released from the meat. It is like invisible threads that will hold the meat on the skewer and prevent it from falling apart.

6. After reaching the desired consistency of minced meat, it must be well squeezed in a bowl with your palm so that all the air is released.

7. Then cover the bowl with foil or cling film, on which you need to make several punctures so that the meat does not suffocate and so that the air can escape.

8. Put the minced meat in the refrigerator for 2 - 3 hours. During this time, the fat will freeze slightly, and at first, while the lula are fried, it will not allow them to fall apart. And then the protein in the meat will already "grab" from the heating, which will also keep the minced meat on a skewer or skewer, and the meat will begin to slowly brown.

A fascinating process, isn't it? I would even say - alchemical! Interesting? Then let's move on.

9. Prepare skewers, hot water and gloves (optional). Gloves will keep your hands clean when shaping products, and if you cook for guests, it will be right to do it from the point of view of aesthetics.

10. Remove the minced meat from the refrigerator. For convenience, you can immediately divide it into equal parts by rolling up small balls of about 70 -80 grams each for skewers. And 100 - 150 g each for skewers.

11. Then roll each bun very tightly into a ball.

When forming products, it is better to lubricate hands with hot water. In this case, fat or lard will not stick to your hands and it will be easier to roll the cradles.

It is important that no lye remains on the ball, and most importantly, that there is no air left inside.

The air remaining inside will allow meat juice to accumulate in the bosom, which will tear our product from the inside, and the integrity and appearance will be violated.

12. Then pierce the ball in the middle with a skewer or skewer. And start forming a long thin sausage, remembering to press the minced meat tightly with your hand so that there is no air left in it. If we form a sausage on a skewer, then for ease of formation, we slightly twist it, or rather even rotate it. For each small rotation, grab the minced meat with the other hand and press it tightly.

Round and rectangular blanks are formed. Both do not contradict the final result. Although rectangular even products are much more difficult to make.

In general, there is no need to achieve perfection of proportions in the formation of products. The main thing is that they are all about the same thickness, for even roasting and aesthetic presentation.

13. The next important step is securing or "sealing" the ends. There should be no holes between the skewers and the minced meat. Otherwise, the insidious air will penetrate inside and tear us all the beauty.

Therefore, at the junction, we slightly crush the minced meat, as if pulling it into a kind of funnel and even slightly twist it at the junction. Now you need to make sure everything worked out well. And we move on to the final stage - baking.

14. The finished products are laid out on a greased or parchment-covered baking sheet or on a wire rack. In this case, a baking sheet should be placed under it, fat will drain into it. By the way, this method is preferable. Excess oil will drain down, and the kebab will turn out to be less greasy.

If you bake it on a baking sheet, then the fat will melt into it, start burning, an unpleasant odor will appear, and the bassinets will then need to be cleaned of burnt fat.

15. Shish kebabs are baked at a temperature of 220 degrees for 15 to 30 minutes, depending on the size of the products.

There is no need to overexpose them in the oven, as they are browned, immediately get them. Otherwise, they will become covered with a dark crust and become tough.

The ready-made kebab is covered with a light golden crust, dripping with juice, incredibly mouth-watering and tasty, with a divine aroma of meat and spices!

16. Serve the kebab with fresh or grilled vegetables and sauce. I will tell you how and with what to serve barbecue at the end of the article. I think you have the strength to get there. After all, the recipe with the description turned out to be not at all small. Do everything much faster!

I will say right away that making a real shish kebab from ground meat is not easy, you need to practice! But that won't stop us, will it? It may not work out perfectly right away, but experience will appear and the next time it will turn out better!

However, if you take into account all the nuances that you have read, everything should work out the first time!

Grilled minced chicken recipe

When the summer cottage season begins, here God himself ordered to cook, including from ground meat.

Lula - kebab is prepared not only from lamb, you can also cook it from beef, veal and chicken. Some also cook from pork. Why not? It is clear that in countries preaching Islam, pork is not cooked, but we do it, and how. We love pork, and all the main types are cooked from it. Since the meat is soft and juicy, it cooks quickly and always tastes good.

You can also cook mixed minced meat, but everywhere you need to add fat tail fat, or lard, if there is no fat. Even if we cook such a shish kebab from chicken meat, this is no exception.

As mentioned in the first recipe, it can be used both for baking in the oven and for grilling on the grill. Therefore, feel free to take it into service and cook as described. Just read this recipe, here I will describe in detail the cooking process itself on the grill.

And in order not to repeat ourselves, we will cook it from chicken.

We need:

• large chicken legs - 1 kg (4 pieces)
• fat tail fat - 150 gr (or lard)
• onions - 150 gr (2 pieces)
• salt - 1 tbsp. spoon without top
• pepper - 0.5 tbsp. spoons
• zira - 0.5 tbsp. spoons
• coriander - 1 tbsp a spoon

We also need a brazier and skewers. As well as coal, ignition and a special "flapper" to maintain the fire.

Preparation:

1. Remove the skin from the chicken legs, then remove the pulp from the bone and finely chop, or grind it through a meat grinder. It is better to take large legs, the output of clean meat should be a kilogram. All other ingredients are based on this calculation.

2. Cut the fat or bacon into cubes with a side of 0.5 cm. To cut it so finely, it must be cold, preferably from the freezer. And you also need to have a sharp knife.

3. Cut the onion into cubes with a side of 0.5 cm, you will have to try. If you cut the onion coarsely, it will not have time to drain the juice and fry. And the kebab will not be as juicy as we would like and the onion will crunch noticeably on the teeth.

You cannot grind in a meat grinder. In this case, the onion will let the juice out ahead of time and it will be difficult to form minced meat products with its addition. The minced meat will become watery and runny.

Yes, the whole science is culinary art! And what can you do, any art, as they say, requires sacrifice. In this case, you need to comprehend it! There is no other way!

4. Mix the minced meat, onion and fat. Add spices, salt and pepper, ground in a mortar or coffee grinder. Remember that salt should be put in exactly as much as needed. Why is indicated in the first recipe.

That is, for 1 kg of minced meat, a tablespoon of salt without top.

6. And we begin to knead the minced meat. Also within 20 minutes, until smooth. So that protein compounds appear in the meat in the form of invisible threads that hold the whole minced meat together.

7. Smooth the minced meat in a bowl and "drive out" all the air by pressing.

8. Cover the bowl with foil and make several punctures on it. Then send it to the refrigerator for 2 - 3 hours so that the fat has time to freeze.

9. Until the meat reaches the desired consistency, it is necessary to prepare a brazier, skewers, a "makhalka" for lighting coals, coal, ignition.

Although many people avoid lighting coals with it, it is believed that it gives off an off-odor. But chicken meat is tender, receptive. Therefore, it may be better to kindle the old way through the use of paper and thin splinters.

For the same reason, some of my friends do not fry kebabs on coals, but use birch logs or firewood from fruit trees. I fully subscribe to them, and if there is an opportunity to barbecue on the wood, then this is undoubtedly better. If not, then coals will work too.

You will also need hot water and gloves (optional). They were discussed in the previous recipe, I will not repeat myself.

10. Light a fire and make coals. So that by the time the kebabs are formed, the coals are already ready.

11. Remove the meat from the refrigerator, rinse it again with a fist so that all trapped air is released. Divide the minced meat into approximately equal parts, 100 - 150 g each.

12. We take one of the parts and form a bun without air inside and cracks outside. For a better and easier formation of the meat product, we moisten our hands in hot water. This will prevent the fat from remaining on your hands.

13. We put it on a dry and cold skewer and gradually pressing, we form a thin long sausage of the required size. The sausage should be even, the same size on all edges, this is important for its best frying.

And it is important that there is no air left inside.

14. For the same, carefully "seal" the junction of the skewer with the minced meat. We make a tight cone, decreasing towards the edge, and twist it slightly.

15. Immediately put the skewers on the grill, on the coals prepared and hot by that time.

The heat should be medium, there should be no tongues of flame. Just in case, you need to have a bottle of water nearby to extinguish them. And keep the "flap" close at hand too, it will be needed if the heat is not enough.

16. Rotate the skewers evenly throughout the cooking period so that the meat is cooked evenly.

17. Cooking time depends on the heat on the charcoal and on the amount of meat on the skewers. Therefore, you need to cook until a light golden crust appears.

The finished grinded kebab looks very appetizing. After they are removed from the skewer, the juice that has been preserved inside flows from them onto the dish. And of course I will repeat myself once again, their taste is simply amazing!

How to make a kebab in a pan

In principle, there is nothing new in cooking barbecue in a pan. Everything is prepared in the same way as in the previous recipes, if we take classic cooking as a basis. The only thing to avoid is adding a lot of fat to the minced meat. You don't have to add it at all. And this is understandable, because we will fry the kebabs in oil.

Unless, of course, it is a grill pan. For me personally, it has a preference, because you can cook on it without oil. In addition, I like it when characteristic stripes appear on the kebabs. It looks very unusual and beautiful!

Let's look at a slightly different combination of ingredients in this recipe in order to know how you can cook lula - kebab not only in the classics, but also in a different way.

You will need:

• lamb meat (or beef) - 1 kg (or mixed minced meat)
• fat tail fat - 200 gr
• onions - 2 - 3 pieces
• parsley - bunch
• pounded cardamom - pinch
• or coriander - 1 tbsp. a spoon
• ground black pepper - a pinch
• ground red pepper - a pinch (optional)
• wine vinegar - 1/4 of a glass (or 6% regular)
• store tomato paste - 1 - 2 tbsp. spoons (optional)
• salt - 1 tsp
• flour - 4 tbsp. spoons

Preparation:

1. Twist the meat in a meat grinder or chop with a knife.

2. Chop the onion and fat tail fat or lard, chilled in the freezer, into small cubes with a side of 0.5 cm. Or, also, use a meat grinder.

3. Chop the greens as fine as possible. Instead of parsley, you can use cilantro (for lovers), basil, or tarragon. But just one thing, so that there is no busting with different tastes and aromas.

4. Mix the minced meat with onion and fat.

5. Add spices, salt and pepper, chopped in a mortar. Mix. Then mix thoroughly for 20 minutes, periodically beating the minced meat into a bowl or onto a board moistened with water.

6. Cover it tightly with foil, on which to make several holes so that it can breathe. Then put the minced meat in the refrigerator for 2 - 3 hours.

7. After the time has elapsed, take out the minced meat, add wine vinegar and tomato paste to it, mix again and slap with your palm.

8. Form sausages, stringing them on skewers, or just like that, without skewers, roll them in flour and fry in a hot skillet with a little oil. You do not need to fry for a long time, only 4 - 5 minutes, then reduce the heat to medium and fry for no more than 10 minutes until a pleasant golden crust appears, that is, until tender.

By the way, you don't need to use flour.

That is, in this case, it turns out that we fry kebabs like cutlets.

9. Put the finished products on lettuce leaves, garnish with fresh vegetables.

There is one more advantage of cooking lula - kebab in a frying pan. Thus, you can cook them right away with a side dish, such as vegetables. That is, at first, lightly fry the coarsely chopped vegetables in a pan, and then put the finished minced meat products directly to the vegetables. It turns out quickly, not so greasy, and most importantly, it's delicious.

It should also be noted that other spices are added to enhance and change the flavor. So, for example, in Bulgaria, caraway is added to kebabs. They are made small by 40-50 grams in weight and 5-6 cm long. They are called kebapchet.

There are also recipes where paprika, hot red pepper, crushed black peppercorns, garlic, sugar, and even vodka are added to the minced meat. Maybe this is what you need to judge. Personally, I am a supporter of the classic recipe, wherever it is cooked - in the oven, on the grill or in a frying pan.

We didn’t touch on the recipes today, according to which you can cook lula - kebab in an electric BBQ grill or on an air grill. But in principle, if there is a need to cook them, then we cook the minced meat according to any of the proposed recipes, and then you can proceed according to the instructions for the device.

How and with what to serve ground kebab

As a rule, grilled meat kebabs, however, like ordinary ones, are served on a large platter with fresh or grilled vegetables. You can bake them not only on the grill, but also in the oven on a wire rack, or in a grill pan. You can also bake vegetables in foil in the oven.

In Asia, it is also served with flatbread, both with regular and unleavened dough. The flat cake from it turns out to be thin in the form of lavash, only fried in a pan with a small amount of oil.

In the Caucasus, it is served with lavash. Often they even just wrap it up.

Usually, lula kebab is served with sauces. It can be narsharab sauce, which is made from pomegranate. Or with tomato sauce, for example, you can serve it with a spicy Turkish sauce. A large selection of different sauces is given in a dedicated large article. There you will find.

Pickled onions are also commonly served. Marinating it is a snap. And the dish with it becomes much tastier, the onion goes well with the meat and emphasizes its taste.

• Cut the onion into half rings. Pour it over with cold boiled water and add 9% vinegar to taste. Leave on for 30-60 minutes. The taste of the marinade should be sour, but not strong.
• Then drain the water and serve with the meat.

And also a sufficient amount of fresh herbs is served. The golden color of the meat, the juicy pulp of vegetables and greens look great on a large platter. All this splendor invariably whet the appetite and eats well, and with pleasure!

I tried to give all the useful tips in the recipes, but let's put them all together for convenience, and add something.

• use any meat at your discretion, but in the classic version it is prepared from lamb
• it is better to cook from the meat of a young lamb
• if the meat is old, then it can be soaked in water with the addition of vodka (well, this is an extreme case, it is better not to cook barbecue from such meat)
• adding fat is required
• kneading and beating minced meat is mandatory (at least 20 minutes)
• it is also imperative to keep it in the refrigerator for at least 2 - 3 hours
• salt should be strictly according to the recipe
• bamboo skewers before use, soak for 30 to 60 minutes in water so that they do not burn when baking
• skewers must be clean, dry and cold
• string the minced meat on skewers or skewers very tightly so that no air remains in it
• gloves can be used to prevent grease from sticking to hands, and hands must be moistened in hot water
• fry on the grill over medium heat until a light golden crust appears, do not overdo it, otherwise the meat will not be so juicy
• in the oven, you should also not overexpose, since the dish is prepared from minced meat, it will cook very quickly
• when cooking in a pan in oil, it is better to reduce the amount of fat in the minced meat, otherwise the dish will turn out to be too greasy

That's probably all. I think that now you can easily prepare such a kebab as you want. I hope that I wrote everything clearly and in detail. What do you think? Do you understand everything, or do you have any questions?

Although questions usually appear already in the very process of cooking. When you read, everything seems to be clear. In this case, cook, try, write what worked, what did not work. Although I am sure that everything will work out.

The most important thing is to approach this process with soul and desire! Then everything turns out, it even happens that in some unknown way for us. Therefore, I wish you to use just such an approach in any food preparation. And then everything that you cook will be not only tasty, but also healthy!

If you think this article is useful for yourself, I will be glad to receive from you "Class" in the social. networks. I will also be glad to answer your questions in the comments.

Thanks for reading to the end! And for those who have already prepared kebab - Bon appetit!

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

In addition to the classics, recipes for pork, beef and even chicken kebab 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 variety, I will tell you in detail how to cook lula, how to knead minced meat, what to add to it, how to skewer and properly fry in all ways and from any meat.

Ingredient selection rules

1. Use the right meat. In the classic version, lamb is usually taken, although pork, beef or chicken, as well as a mixture of them, are quite suitable. The fatter the pulp, the juicier the dish will eventually turn out. It is important that the piece is fresh, chilled, but in no case frozen. When buying, look for color and smell to determine the freshness of the meat.
2. Don't add eggs and bread. The dish contains only meat, fat tail fat (lard), onions and spices. There shouldn't be any eggs or bread. We don't cook cutlets, we don't need extra binders for minced meat.
3. There should be a lot of fat. Ideally, the fat is put at least 1/4 of the total weight of the meat, then the minced meat turns out to be juicy and viscous, and the sausages do not fall off the skewers.
4. Do not twist the onion in a meat grinder, it must be chopped very finely with a sharp knife. You cannot 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 peppers are traditionally used. You can add coriander, cumin, fresh or dried herbs. It is advisable to grind spices by hand in a mortar, then their aroma will be more pronounced. Salt should be moderate, 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 pulp without a specific taste and smell. It is recommended to soak more mature mutton in vodka for a couple of hours. 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 delicious!

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

Ingredients

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

How to cook lula kebab at home

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

Combined with onions, 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 chunks should remain dry, and not let out their juice when grinding, then they will juicy the minced meat during the frying process. If you add the onion gruel at once, 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, at least 15 minutes, so that the meat softens and secretes protein - it forms long threads that interconnect and strengthen the stuffed workpiece, so the luli 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. Knead the minced meat thoroughly again to distribute the spices evenly. At the end, she beat it off in a bowl several times to thicken the mixture and release all the air. She tightened it with a film and sent it to the refrigerator for 2-3 hours - another secret, due to which the meat will better keep on skewers. The thing is that the fat will harden, which means it will better “grab” the fibers.

The cooled minced meat remains to be strung (if on bamboo skewers, then do not forget to soak them in water so that they do not burn). I divided it into about 150 gram portions. 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 seal with your hands as carefully as possible so that there are no voids inside - when baking, meat juice will collect in them, which can break our wonderful kebab. The beginning and the end of the sausages must be carefully "greased" to the skewer.

If you cook a 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 over the work surface / board / large flat plate. The portion will be smaller, 70-80 grams, otherwise the skewer will bend under its own weight.

It remains to bake the 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 taking them out of the oven. It is advisable to cover 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 dish of a suitable size, or simply put it on a greased wire rack, and put a baking sheet underneath, into which the fat will drip. At the same time, you can bake bell peppers for a side dish, if you like.

I cooked the kebab in the oven at 250 degrees for 15 minutes (the oven must be preheated to the limit). Turn it over from time to time for a more even roast. It is better to cook in portions, 4-5 at a time, then the heat will be higher, which means that the dish will cook faster and more evenly. Hot kebab can be served directly on skewers, right away in the heat, 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 sauce will do.

How to cook lula kebab on the grill

In the classic recipe, the kebab is cooked in nature, for example, in the country, the grill is kindled and fried over smoldering coals. To prevent it from falling off a metal rod, not being soggy inside, fried well, but not burnt, you need to adhere to a dozen rules:

1. Finely chop the meat or chop it into minced meat through a meat grinder with the largest wire rack, add pieces of bacon 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 protein is released to the maximum from the minced meat, the minced meat becomes viscous and dense, then it will sit firmly on the spits and will not disintegrate. Whisking with a kitchen machine is not recommended, as the knives will heat up the fat and the mixture will fall apart.
3. Put the bowl with the preparation in the refrigerator for at least 2-3 hours - the cold test will do him good, the fat will freeze, which means it will be easier to sculpt. You can divide the sausages into portions, and then roll each into a film. When you have a picnic, remove the wrapping when the coals are ready to save time.
4. While the minced meat is cooling, cook the coals. To light the barbecue, do not use coniferous wood, it is better to take deciduous trees.
5. Organize 2 zones for grilling on the grill: hot - with burning coals, warm - with glowing coals.
6. Prepare the skewers - they should be wide, cold and dry.
7. To help shape the sausages, remember 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. Shape the sausages not too thick so that they have time to bake properly on the coals. The optimum thickness is about 3-3.5 cm. The meat mixture should fit snugly against the metal bar, otherwise meat juice will collect in the resulting voids and the product will disintegrate.
9. Place the raw meat skewers in the charcoal grill, first in the hot area until golden brown. After a couple of minutes, move to the embers for a complete browning. 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. Under no circumstances pour water on hot coals, so that caustic smoke does not absorb into the delicate minced meat, it is better to take the fan in your hands and provide free air circulation, then the cradle will be baked evenly.

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

Lula kebab recipe on skewers (video)

Lula kebab in the oven

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

Cooking principles:

1. The dish is cooked in the oven at a temperature of 220 to 250 degrees.
2. You can bake on small skewers up to 40 cm or on wooden skewers.
3. It is advisable to soak wooden skewers in water for an hour so that they do not smoke in the oven.
4. Lula kebab is laid out on a greased wire rack, and a baking sheet is placed underneath for dripping fat.
5. The 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 the wire rack and bake until cooked, turning over from time to time.

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

Lula kebab in a pan

Fried lula kebab, in contrast to those prepared 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 golden brown crust, but also so that the meat does not remain raw inside.

Cooking principles:

1. It is advisable to cook lula kebab in a pan on wooden skewers.
2. It is better to take a large 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 that they do not 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 pan, pour in the oil, put the workpieces in the pan, fry at medium temperature until fully cooked, gently turning over.

Advice: blot fried sausages with paper towels to remove excess fat.

Minced Kebab Recipes

There are dozens of kebab recipes, each country has its own recipe, to which something national is added. The differences are not mainly related to technology - it is one, but 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 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 pan, all that remains is to vary the ingredients and enjoy the new flavors of the hearty meat dish. So, what kind of minced meat can be used to make Lula?

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

Recipe number 2: young lamb - 700 g, fat tail fat - 150 g, garlic - 1 head, onions - 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 number 3: lamb - 500 g, lard - 150 g, large onions - 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 number 1: pork - 700 g, lard - 100 g, onions - 2 pcs., garlic - 2 teeth, green onions - 3-4 feathers, cilantro - 4-5 sprigs, salt, pepper, coriander and basil - to taste.

Recipe number 2: minced pork - 1 kg, bacon - 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 number 1: beef - 700 g, lard - 100 g, parsley and dill - half a bunch each, garlic - 6 teeth, onions - 3 pcs., spices and salt - to taste.

Recipe number 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 number 1: chicken fillet - 500 g, eggs - 2 pcs., hard cheese - 50 g, butter - 30 g, onions - 2 pcs., finely chopped bell peppers - 1 pc.

Recipe number 2: chicken legs - 1 kg, bacon - 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 kebab with?

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

The sauce can be made from grilled and peeled tomatoes, 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 on top of the lul, cover the pita bread and grill it again on the grill so that the bread is crispy. Another option is to pour canned beans over the sausages and garnish with herbs. The beans will give the meat a spicy taste and make it richer.

For a kebab fried or baked in the oven at home, you can make a quick garlic sauce, pass a couple of cloves through a press and mix with unsweetened yogurt, add salt and chopped herbs. You can simply dissolve tomato paste in water, add spices, chili 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 your home at any time. Choose a recipe - smoky on the grill, fried in a pan until golden brown, or an incredibly juicy baked kebab on a baking sheet. In any case, delicate minced meat tubes will make a grand feast for your stomach. The main thing is to stock up on fresh meat, endurance and good mood. Enjoy your holiday!