Lula kebab at home. Lula kebab at home is a classic recipe. Lula kebab recipe on the grill

I suggest preparing an interesting minced meat dish using the lula kebab recipe at home. Often these sausages are cooked over an open fire, but my recipe for lyulaki bab involves using an oven and a frying pan. It is very comfortable.

With the onset of the first warm days, everyone is eager to get out into nature. No picnic is complete without meat roasted over a fire. Every company has experts who can perfectly fry kebabs, steaks and a variety of sausages over a fire. But not everyone knows how to cook babka lyulaki at home using an electric grill or oven instead of a barbecue.

Fried meat sticks are called both lyulaki bab and lyulya kebab. I assure you that it is the same thing. Regardless of the name, the dish turns out very tasty and satisfying.

I will cook the lula on an electric grill. The advantage of using a kitchen device is that no additional oil is used when cooking. Usually, to make tasty fried meat, choose pork with fat. For dietary purposes, this choice should not be made; an excellent alternative to fatty pork neck would be lean meat with a bright taste.

1. Grind the meat in a meat grinder, add salt, add all the seasonings, and mix. The onion is finely chopped with a knife, the smaller the pieces, the better. Under no circumstances should you use a meat grinder or blender to chop onions. Heavily chopped onions produce a lot of juice, which makes the minced meat liquid. Because of this, the formed cutlets will not stick to the skewers.
2. The greens are sorted out, washed under running water, the leaves are torn off and finely chopped. There should be as much cilantro as parsley and dill combined. Fresh spicy herbs will give homemade lula kebabs a special aroma, so you should not skimp and add more.
3. The meat is mixed with onions and herbs. Now comes the most crucial moment - the minced meat needs to be beaten. This technique helps to make it dense and uniform in structure, in this case the beaten lula-kebab cutlets will hold well and will not fall apart. Beating is done by throwing the total volume of minced meat onto the table or into a large bowl, the process must be repeated several times. You can beat not the entire volume, but each portion separately. Divide all the meat into equal balls, prepare skewers or wooden skewers. We transfer a portion of minced meat 4-6 times from hand to hand, at the same time forming an oblong cutlet.
4. Carefully thread the formed sausage onto a skewer and place it on a preheated grill. The same must be done with the remaining portions. According to the recipe, women's lulyaki are grilled for about 15-25 minutes - depending on the power of the device. The degree of frying should be such that clear juice is released from the meat sausage at the break.

Lula kebab recipe in the oven

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

1. When using this option, first fry the baba lulyaki in a lightly greased frying pan (heat above medium).
2. As soon as the meat is slightly browned, place the lula kebab in the oven, preheated to 180-190 degrees. Bring the dish to readiness, this will take about 25 minutes.
3. You need to pay close attention to the frying process, as it is easy to dry out the meat. Cutlets on skewers must be turned regularly so that they brown evenly on all sides.

No matter what recipe you used: Baba lyulyaki is served only hot.

Lula kebab is considered an Arabic dish, translated from Persian as “fried meat”. Lula kebab is prepared from ground meat, which is strung on skewers, resulting in minced meat skewers. Unlike ordinary cutlets, where we add an egg and a bun to bind the minced meat, kebab is prepared only from minced meat and onions. To prevent the minced meat from spreading when threading it on a skewer and frying, you need to knead it for a long time and even beat it (5-7 minutes). After this, the minced meat becomes viscous and sticks together well. The result will be beautiful and appetizing lula kebab. They can be prepared from any meat - pork, lamb, beef, chicken and turkey. Choose any recipe you like and spoil your household with a new dish.

Classic lula kebab recipes:

Grilled lamb lula kebab - recipe with photo

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

Ingredients:

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

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

2. Cut the lard into small pieces, it is better to take fat tail lard; if you don’t have it, you can use any kind. To ensure that the lard cuts well, first place it in the freezer for 15 minutes.

3. Cut the onions into small pieces.

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

4. Mix the minced meat with lard and onions, add spices and knead for 5-7 minutes. Place the minced meat in the refrigerator for 3-4 hours.

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

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

6. Fry lula kebab on the grill in the same way as regular shish kebab, turning occasionally for even frying.

Classic lula kebab from Stalik Khankishiev

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

Lula kebab recipe in the oven - pork recipe with photo

Very often we don’t have the opportunity to go out into nature, but we want something tasty and original. I think that a dish like lula kebab is suitable to surprise both home and guests. After all, we will serve it on skewers, like a shish kebab, and we will cook it in a regular oven.

You can use any meat for this dish - lamb, beef, chicken. I made it with pork. Many people advise cutting the meat into small pieces, but you can do it easier - use a meat grinder.

Ingredients:

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

Before cooking, soak wooden skewers in cold water for 20 minutes.

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

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

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

4. Finely chop fresh herbs, add salt and pepper.

5. Knead the minced meat with your hands and let it stand for about 20 minutes. Now you definitely need to beat the minced meat by simply throwing it on top into a bowl or on a cutting board. After this procedure, the minced meat will become viscous and will stick well to the skewers.

6. All that remains is to string the finished minced meat onto skewers greased with vegetable oil.

To make it easier to thread the minced meat onto skewers, wet your hands in water.

7. Place the skewers with kebabs in the freezer for 10 minutes; the minced meat will “fix” on the skewers more firmly in the cold.

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

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

How to cook lula kebab at home in a frying pan

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

Ingredients:

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

For the sauce:

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

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

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

3. Mix well and be sure to beat for viscosity. Thread the minced meat onto wooden skewers; it is better to wet your hands in cold water.

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

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

6. You can place lula kebab on pita bread, and fry vegetables, such as bell pepper, eggplant or tomato, in a frying pan along with the kebab. Finally, top it off with some delicious sauce.

Chicken kebab recipe - video

As I wrote above, any meat is suitable for lula kebab. Poultry meat (chicken or turkey) makes the most tender dish. The cooking principle is similar to previous recipes. Please note that here a little flour is added to the minced meat.

Lula kebab on cinnamon sticks

Let's be original and try to do without skewers and skewers. You will really surprise everyone if you cook lula kebab on cinnamon sticks. When heated, cinnamon gives off its pleasant aroma to the meat. I offer a recipe for chicken kebab in the oven. You can also serve it with vegetables and sauce.

Ingredients:

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

1. Grind the chicken breast with a knife or using a meat grinder.
2. Finely chop the bell pepper and add to the minced meat.
3. Pass the garlic through a press and also mix into the minced meat, and chop the greens there too.
4. Salt and pepper.
5. Place the minced meat in the refrigerator for 1-2 hours.
6. Using hands moistened with water, press the minced meat onto the cinnamon sticks.

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

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

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

So cook for your health and enjoy! I would be glad if you share your impressions and comments.

Lula kebab is a delicious juicy oblong cutlet that will not leave any lover of meat dishes indifferent. Traditionally they were made from lamb with the addition of fat tail fat, but over time many interpretations of this recipe have appeared. Lula kebab is great for picnics because it can easily be skewered and grilled over coals.

To make lula kebab, all you need to do is prepare delicious minced meat.. To do this, the meat is passed through a meat grinder several times along with onions, garlic and herbs. You can also add fat or lard. Aromatic spices must be added to the prepared minced meat, which are chosen depending on the type of meat. Some recipes also suggest pre-marinating the meat to make it more tender. This is especially important for pork.

Forming sausages into the desired shape is not so easy. To do this, the minced meat should be well kneaded and beaten, and during the modeling process, constantly wet your hands in water. After this, lula kebab can be breaded in breadcrumbs, flour or starch.

At home, this dish is prepared in the oven., slow cooker or in a regular frying pan. Lula kebab fries quite quickly, so it is often turned over during cooking.

Lula kebab is served with a side dish of fresh, baked or pickled vegetables. Decorate the dish with dill, parsley or basil. Let's look at several recipes for lula kebab at home.

Secrets of making the perfect lula kebab

Lula kebab is a real holiday for convinced meat eaters, regardless of the ingredients and method of preparation. Such sausages will decorate any table and become an unforgettable treat in nature. Beginner cooks may find this dish difficult to master, so it's best to read a few secrets first. how to cook lula kebab at home:

Secret No. 1. To prepare lula kebab in the oven, you need to use wooden skewers. Before cooking, they need to be soaked for half an hour in water and then greased with vegetable oil.

Secret No. 2. To make the cutlets easier to mold, you need to wet your hands in water.

Secret No. 3. Before making cutlets, it is recommended to beat the minced meat so that it becomes homogeneous and slightly sticky.

Secret No. 4. For barbecue, it is better to use oak or cherry firewood, or coals that do not burn out for a long time.

Secret No. 5. It is recommended to sculpt the minced meat chilled. To do this, place the bowl of minced meat in the refrigerator or in a bucket of cold water for half an hour.

Minced meat for lula kebab is not difficult to prepare, the main thing is to let it freeze a little before cooking. These sausages need to be cooked on skewers in the oven. Enough for about 8 regular kebab skewers. Let's prepare lula kebab in the oven according to the recipe as in the photo.

Ingredients:

• 500 g meat;
• 1 onion;
• 3 sprigs of basil;
• 100 g flour;
• Green onions;
• Parsley;
• Salt pepper.

Cooking method:

1. Rinse the meat well, separate from the bones and cut into pieces.
2. Pass the meat through a meat grinder along with onions.
3. Add chopped herbs and green onions to the minced meat.
4. Season with salt and pepper and refrigerate for 30 minutes.

Interesting from the network

Delicious lula kebab can be easily prepared in a regular frying pan. It is only important to turn the cutlets frequently so that they are well fried on all sides. The greens for minced meat must be fresh. You can add additional spices at your discretion.

Ingredients:

• 400 g lamb;
• 100 g lard;
• 1 onion;
• 2 cloves of garlic;
• 1 tbsp. l. dill;
• 1 tbsp. l. cilantro;
• 1/3 tsp. coriander;
• 2 tbsp. l. starch;
• Greenery;
• Salt pepper.

Cooking method:

1. Cut the meat, onion and lard into large pieces.
2. Pass everything through a meat grinder along with herbs and garlic.
3. Add spices, knead the minced meat for 2-3 minutes.
4. Make oblong cutlets from minced meat.
5. Place the lula kebabs in a frying pan with vegetable oil, after rolling them in starch.
6. Fry on both sides until done.

The dish turns out to be quite fatty and nutritious, so it is recommended to serve it with fresh vegetables or pickled onions. During cooking in the oven, the meat must be turned over twice. Let's prepare the following recipe for babka lyulaki at home in the oven. Fragrant and very tender meat will be a great surprise for the whole family.

Ingredients:

• 1 kg beef;
• 300 g onions;
• 150 g lard;
• 1 tbsp. l. starch;
• 1 tsp. dried parsley;
• 1 tsp. ground barberry;
• Greenery;
• Salt pepper.

Cooking method:

1. Cut the meat, lard and onion into pieces suitable for preparing minced meat.
2. Scroll the prepared ingredients through the middle attachment of the meat grinder twice.
3. Add spices and starch to the prepared minced meat and mix well with your hands.
4. Let the minced meat sit for 30 minutes, then beat it off.
5. Make cylindrical cutlets from the minced meat and thread them onto wooden skewers, as shown in the photo.
6. Lightly squeeze the already strung kebabs with your hands and place in the freezer for 5 minutes.
7. Place the kebabs on a baking sheet lined with foil and cook for 30 minutes.

Lula kebab is an ideal dish to cook outdoors. Since this recipe uses pork, the meat will need to be marinated first. The finished cutlets should have a hard crust and uniform color in the cut. Let's prepare lula kebab on the grill according to the recipe as in the photo.

Ingredients:

• 1 kg of meat;
• 3 cloves of garlic;
• 2 onions;
• 300 g lard;
• 30 ml cognac;
• Dried basil;
• Paprika;
• Lemon juice;
• Olive oil;
• Salt pepper.

Cooking method:

1. Cut the pork into large pieces, add salt and pepper.
2. Sprinkle the meat with lemon juice and a little olive oil and sprinkle with spices.
3. Add cognac to the marinade, mix everything and place in the refrigerator for 2-3 hours.
4. Pass the prepared meat through a meat grinder along with garlic, onion and lard.
5. Knead the minced meat thoroughly with your hands, then beat it and leave at room temperature for another hour.
6. Make lula kebabs and string them onto skewers
7. Cook lula kebab over hot coals, turning and fanning frequently.

Chicken kebab may seem a little dry to some, but the slow cooker helps keep the cutlets juicy. Moreover, the use of poultry reduces the calorie content of the dish. If desired, you can add greens and a little more mayonnaise to the minced meat.

Ingredients:

• 400 g chicken fillet;
• 200 g onion;
• 50 g bread;
• 30 ml vegetable oil;
• 30 g mayonnaise;
• 30 g breadcrumbs;
• Salt pepper.

Cooking method:

1. Make minced meat from fillet and bread.
2. Finely chop the onion and add to the meat along with mayonnaise.
3. Add salt and pepper to the resulting mixture, mix well.
4. Form oblong cutlets and roll them in breadcrumbs.
5. Grease the multicooker with vegetable oil and place the lula kebab on the bottom.
6. Cook for 15 minutes on the Sauté setting, turning the meat halfway through cooking.

Now you know how to cook lula kebab according to the recipe with photo. Bon appetit!

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

Ingredients

• lamb or a mixture of pork and beef – 1 kg
• tail fat or lard – 250 g
• onions – 3 pcs.
• dried basil – 1 tsp.
• dried cilantro – 1 tsp.
• whole coriander – 1 tsp.
• zira – 0.5 tsp.
• black pepper – 1 tsp.
• red pepper – 1 tsp.
• salt – 1 tbsp. l. no slide

How to cook lula kebab at home

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

Among connoisseurs and fans of delicious outdoor recreation with the obligatory barbecue, the highest aerobatics are, oddly enough, not barbecues, even the most exquisite ones, but kebab on the barbecue. And in fact, not everyone succeeds in achieving the perfect result the first time. And from the second too... Despite all the efforts, lovingly prepared kebabs fall into the fire from the skewers, and many prefer to take the simple route and fry the lula kebab on the grill. It's delicious, but it's not lula kebab!

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

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

The first and most important condition is quality meat. For lula kebabs, you need to use only fresh meat that has not been frozen. Minced meat for lula kebabs can be prepared from lamb, pork, beef or a mixture of these types of meat. Ideally, the meat for minced meat should be chopped: cut the meat, cleared of excess fat and films, into layers 1-1.5 cm thick, place several layers on a thick cutting board and with two hatchets or chopping knives, chop the meat first along the fibers, then Turn the board 90° and chop it the same way, only now across the grain. Gather the pieces of meat towards the middle and chop again, turning the board 90°. Chop the meat until you have fairly fine minced meat. The minced meat can also be passed through a meat grinder with a large grid, but in this case too much juice is squeezed out of the meat fibers, and this makes subsequent kneading and beating out the minced meat very difficult.

The second condition for a successful lula kebab is lard. Its amount should not be less than ¼ of the amount of meat. There may be more, but certainly not less. It is the amount of lard that makes it possible to achieve the same viscosity of minced meat, when sausages strung on skewers calmly reach over hot coals, without trying to dive deep into the grill. Lard can also be chopped, but its consistency should be paste-like, so it makes sense to grind the lard in a food processor or using a blender. Select the type of lard to suit your taste: it can be lard or lamb fat.

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

Special mention should be made about spices for minced meat. Apart from greens and salt, there should be nothing in lula kebab. This dish is self-sufficient; spices can overpower the taste of the meat. However, this is a matter of taste. But please add enough greenery.

That's all for stuffing products. No white bread, semolina or eggs! These are not cutlets. It is not additives that give the minced meat the necessary viscosity, but rather long and thorough kneading, mandatory beating, and fairly strong cooling. You need to mix the minced meat really thoroughly so that all the ingredients form a homogeneous mass. Then you need to knock out the minced meat: lift the minced meat and forcefully throw it back into the bowl. The point of beating is to extract excess moisture from the minced meat. Some people use a plastic bag for these purposes, beating the minced meat in it so that splashes do not fly. Beat the minced meat for at least 10 minutes. You will see for yourself how its density will change. Then place the minced meat in a bowl lined with a linen napkin and place it in the refrigerator.

The prepared minced meat should be molded into sausages no more than 3-4 cm thick and threaded onto skewers. Or you can carefully wrap minced meat around a skewer or skewer, forming a long, dense sausage. To prevent the minced meat from sticking to your hands, rinse them in warm salted water. Punch down the minced meat, compacting it on a skewer, and place over hot coals. You need to fry the lula kebab quickly, almost constantly turning the skewers over the coals and achieving an even golden brown crust on the surface. The ideal lula kebab has a fairly thick crust on the outside and oozing juice.

Our site has already described how to prepare a grill with coals. Now about how to choose skewers or a skewer. Cooking lula kebab on flat skewers is risky; the meat may slip off. Lula kebab can also be fried on wooden skewers, on which it can be served immediately. The heat of the coals should be quite strong so that an appetizing crust quickly forms on the surface. Constantly turning the skewers, fry the lula kebab and serve immediately. Lula kebab is best served with vegetables and herbs, or you can wrap it in thin pita bread like shawarma, adding vegetables, herbs and sauce to taste. The main thing is to eat this splendor right away, without waiting for the kebab to cool down.

Well, the theoretical part is over, it’s time to move on to practice, that is, recipes. They are different, and in our article we will present all the options, even non-canonical ones. And all you have to do is choose the most suitable one for yourself and decide on a delicious experiment. And since the cooking process is described in detail at the beginning of the article, the recipes will only list the ingredients and their quantities.

Lamb lula kebab

Ingredients:
1 kg lamb pulp,
300 g fat tail fat,
4 medium onions,
1 tsp ground black pepper,
1 tsp (without a slide) salt,
1 tsp dried basil.

Pork kebab

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

Beef lula kebab

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

Lula kebab made from mixed minced meat

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

Lamb lula kebab

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

Chicken lula kebab

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

Beef lula kebab

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

The cooking principle in all these recipes is no different from the classic one: chop the meat, lard and onions, thoroughly knead the minced meat with the addition of all the spices and beat it, then cool. And what happens next depends on sleight of hand. Try cooking a real lula kebab on the grill and be amazed!

Bon appetit!

Larisa Shuftaykina