Lula kebab with cilantro recipe. Lula kebab - delicious recipes at home

Why not cook something new instead of the slightly boring usual cutlets and kebabs?

The same products can be used to recreate at home a small masterpiece of oriental cuisine called lula kebab.

This dish is quite famous and popular.

It is richly saturated with aromatic spices.

Inside the lula kebab there is juicy meat, on top there is an appetizing golden crust.

You can prepare the dish for your own family, and please your friends with it.

Lula kebab is a country dish. Usually it is prepared in the countryside, in nature. But you can successfully bake lula kebab in your own kitchen in the oven, or fry it in a frying pan.

Lula kebab at home - recipe - general principles of preparation

Traditionally, lula kebab is made from lamb. Other types of meat and poultry are also used successfully. It is chopped into small pieces with a knife or processed using a regular meat grinder. You can also use a food processor.

To prevent the minced meat from falling apart during sculpting, add fat. The most correct ratio of these ingredients is 1:4.

In addition to fat, you need to put onions in the dish, which are chopped as finely as possible.

Required ingredients for lula kebab: salt, ground black and red pepper. In addition to them, coriander, cumin and herbs are added. It's a good idea to use black peppercorns. They must not be thrown whole, but crushed with a knife. This pepper does not give much heat, but it does add a noticeable aroma to the dish.

Sweet peppers, tomatoes and garlic will enhance the taste of the dish. One of the recipes for luli kebab at home involves using them.

The dish is prepared in the oven (220–250 degrees). Baking time is generally about fifteen minutes. Sometimes the process continues for half an hour and forty minutes.

You can prepare lula kebab at home - according to the appropriate recipe, or in a frying pan.

When working in the kitchen, you may need iron or wooden skewers, foil and gloves.

Served lula kebab with lavash and greens. Pickled onions are also appropriate.

1. Lula kebab at home - a classic recipe

Fragrant and juicy lula kebab outshines ordinary kebabs and cutlets with its taste.

Ingredients:

One kilogram of lamb.

0.250 kg fat tail fat.

0.150 kg chicken fillet.

Three onions.

One and a half tbsp. spoons of vodka.

15 grams of salt.

Two grams of ground cumin.

Two grams of coriander.

Two grams of black pepper.

Cooking method:

Rinse the lamb meat and pat dry with a paper towel. Remove all films.

Cut the meat, fillet and fat into pieces. Sprinkle cumin, pepper, salt and coriander over it all. Place in the freezer for half an hour.

Grind the chopped pieces of meat, fat and fillet. Sprinkle finely chopped onion on top and stir. Pour in vodka.

Knead for fifteen minutes, then put in the refrigerator for ten minutes.

Prepare wooden skewers. Form long sausages around them.

Turn on the oven and preheat it to 250 degrees. Line the grill with foil. Press indentations along the twigs. Place in the oven. Place lula kebab on the surface of a grid with foil across the twigs. Bake for fifteen minutes. After about seven minutes, turn over.

2. Lula kebab at home - Uzbek recipe

Lula kebab for this recipe is usually prepared in nature. But baked in the oven it is just as tasty, although without the smoky taste.

Ingredients:

A kilogram of lamb of medium fat content.

0.300 kg lard.

Three onions.

Art. spoon of apple cider vinegar.

0.100 l mineral water.

Kitchen salt.

Two teaspoons of coriander.

One teaspoon of black and two red peppers.

Two teaspoons of cilantro seeds.

Cooking method:

Cut lard and lamb into medium pieces. Cut the onion into large rings.

Pour coriander into a plate and mash well with a spoon. Add a teaspoon of salt, black pepper and half the red pepper, stir. Pour into pieces of meat and stir.

Pour the vinegar diluted in water. Mash the lamb with your hands. Place onion rings on the surface of the meat. Cover the dishes with a bowl or lid. Place in a cool place for at least two hours.

Thread pieces of meat and lard one by one onto an iron skewer.

Mix cilantro seeds with red pepper and salt. Coat each lula-kebab skewer in this mixture and wrap in foil, like an ice cream popsicle. Place on the oven rack and leave to bake for about forty minutes.

3. Lula kebab at home - pork recipe

Adding liquid smoke to the prepared dish creates a pleasant illusion of a country picnic. Spicy spices and herbs permeate the meat, making it not only aromatic, but also super tasty.

Ingredients:

Minced pork - one kilogram.

Lard – 0.250 kg.

Sweet paprika - teaspoon.

Four onions.

Italian herbs - teaspoon.

Black pepper - teaspoon.

Kitchen salt.

Liquid smoke – teaspoon

Cooking method:

Finely chop the onion. Add it to the minced pork. Add spices and salt. Mix the minced meat with your hands. Keep in the refrigerator for at least an hour.

Add liquid smoke to the minced meat and mix again with your hands.

Place baking paper on a baking sheet.

Form into lula-kebab sausages and place on a baking sheet.

Bake in the oven for about half an hour.

4. Lula kebab at home - recipe in a frying pan

The dish, cooked in sweet and sour and moderately spicy sauce, is aromatic and juicy. Lula kebab pieces are tender and extremely tasty.

Ingredients:

0.700 kg beef.

Two onions.

Two cloves of garlic.

Ten black peppercorns.

Sea salt.

Sweet paprika.

Olive oil.

Hot chili pepper.

Tomato.

Bell pepper.

Two sprigs of cilantro.

30 g Vologda butter.

Cooking method:

Cut one onion and meat into small pieces. Place them in a blender. Add salt.

Crush the black pepper with a knife and pour into the meat.

Turn the contents of the blender into minced meat. Remove it from the bowl and transfer it to a bowl. Roll into a large ball and beat a little with your hands.

Chop the onion and garlic. Remove the seeds from the hot pepper and cut into small rings. Fry everything a little in olive oil in a large saucepan.

Cut the sweet pepper into strips, the tomato into half rings. Add to the pan. Sprinkle with sweet paprika.

Chop the cilantro. Pour it into the frying pan

Add a pinch of salt and sugar. Add water periodically.

Put butter. Simmer until the vegetables turn into a sauce.

Form sausages from minced meat. Place them in a frying pan with the sauce and simmer for about thirty minutes.

Serve lula kebab along with vegetables.

5. Lula kebab at home - chicken recipe

Chicken lula kebab will pleasantly surprise guests. The dish is tasty and easy to prepare.

Ingredients:

One kilogram of chicken legs.

0.150 kg frozen lard.

0.150 kg white onions.

Coarse salt.

Black pepper.

Sweet paprika.

Cooking method:

Remove the legs from the bones. Using a sharp knife, cut into medium-sized pieces.

Then cut the lard in the same way. Mix both ingredients.

Transfer the workpiece into a wide bowl. Salt and pepper to taste. Add a teaspoon of sweet paprika.

Chop the white onion. Mix with meat and lard.

Grind using a regular meat grinder. Once will be enough.

Knead the resulting mass for ten minutes.

With wet hands, take about 200 grams of minced meat and carefully wrap it around the skewer. Distribute the meat mixture evenly.

Bake for about twenty minutes in the oven, placing it on a baking sheet with a wire rack. Turn over once.

In order not to tear the finished dish, the front edge of the lyule needs to be pulled down, the back edge needs to be pushed forward. Lula kebab will move to the plate in its entirety.

Sprinkle the dish with pomegranate seeds.

6. Lula kebab at home - a recipe for a homemade lunch

This easy-to-prepare dish is tasty, juicy and beautiful. A salad of greens and pickled onions will complement the aromatic lula kebab.

Ingredients:

Half a kilo of minced beef and pork.

50 grams of lamb fat.

Two onions.

One heaped teaspoon of salt.

Chili pepper – two pinches.

Sweet paprika – teaspoon

Basil - teaspoon.

Half a bunch of green onions and parsley.

Cooking method:

Mix the minced meat a little. Grate the lamb fat.

Chop the onion with a knife. Place its pieces on the meat.

Chop parsley and green onions. Add to minced meat and mix thoroughly.

Add salt and all spices. Knead the minced meat with your hands for ten to fifteen minutes.

Form an oblong patty and place it on a skewer.

Place on a baking sheet, which has been previously lined with foil moistened with sunflower oil.

Bake for about half an hour, turning once after fifteen minutes.

Serve with pickled onions and chopped herbs.

Lula kebab at home - recipe - tricks and useful tips

To make old lamb soft, you need to soak it in vodka for two hours.

In order for the minced meat to keep its shape when frying, it must be kneaded by hand for at least fifteen minutes. Using a blender is not recommended, as the fat will heat up and the meat mixture will disintegrate.

To ensure that the lula kebab holds firmly on the baking skewer, chicken fillet is added to the minced meat.

To create a tender and juicy meat mass, you need to add a tablespoon of vodka to it.

Lula kebab at home is a traditional recipe; it should be roasted in the oven for no more than fifteen minutes. This is enough to make a juicy dish.

To prevent fat from sticking to your hands, it doesn’t hurt to wear rubber gloves and soak them in cold water. Bare hands should be dipped in warm water.

The skewer should be cold and dry. The dish can be prepared with or without it. The minced meat must be sculpted so that it fits tightly to the skewer. Otherwise, juice will collect in the resulting space and the kebab will disintegrate.

It is advisable to soak wooden skewers in water for at least an hour. Then they won't burn in the oven.

Under the grill with lula kebab, you need to place a baking tray to catch the dripping fat.

This is an Arabic dish, it is usually prepared from fatty beef and herbs. But today we will tell you about delicious variations of these cutlets from other, cheaper types of meat. And we will teach you how to cook lula kebab at home.

This is the most popular recipe. We will tell you how to cook lula kebab in the oven.

Ingredients:

• pork – 1 kg;
• onions – 4 pieces;
• parsley - 1 large bunch;
• garlic – 3-4 cloves;
• dill - half a bunch;
• salt, suneli hops and pepper - to taste.

Preparation:

1. A few hours before cooking, place wooden skewers in water. For example, pour water into a baking tray. The skewers must be saturated with water, otherwise they will start to burn during the frying process.
2. Rinse the meat and remove excess moisture with dry wipes.
3. Cut the pulp into medium cubes on a cutting board.
4. Scroll the pork through a meat grinder. Transfer it to a large bowl.
5. Remove the skins from the onion and rinse it in cold water. Scroll it through a meat grinder, or chop it very finely by hand.
6. Transfer the onion to the meat.
7. Wash the parsley and chop it very finely, add it to the minced meat.
8. Peel the garlic and finely chop it. Also, it can be crushed using a garlic press.
9. Now add salt, chopped garlic, suneli hops and pepper to the minced meat. Mix everything very thoroughly and taste it. It should be spicy.
10. There are no eggs in the minced meat, so it needs to be made elastic so that the lula kebab holds its shape. To do this you need: 1) Knead the minced meat for at least 5 minutes; 2) Form a small ball of meat and pass it from one hand to the other 4-5 times. This way we will get rid of moisture. Do this procedure with all the meat. 3) Now pinch off a small piece of mince and forcefully throw it back into the bowl. Now it will be elastic.
11. Cover the bowl of minced meat with cling film. Place it in the refrigerator for 30-40 minutes.
12. Turn on the oven at 250 degrees.
13. Line a baking sheet with thick foil in two layers.
14. Remove the marinated meat from the refrigerator. Forming lula kebab: 1) Wet your hands with water; 2) Take the minced meat in your palm; 3) Smooth it over the entire surface of your palm; 4) Place a soaked wooden skewer in the middle; 5) Pinch the edges so that the stick remains inside; 6) Flatten the lula kebab and place it on a baking sheet.
15. Place the skewers at a short distance from each other (about 2-3 centimeters).
16. Place the baking sheet in a hot oven.
17. After closing it, immediately reduce the temperature to 200 degrees. Let the lula kebab fry for about 10 minutes.
18. After the specified time, remove the baking sheet and turn over all the skewers. Place the dish in the oven for another 10 minutes.
19. Wash the dill and chop it finely.
20. Take the aromatic lula kebab out of the oven and sprinkle it with dill. Serve with vegetable salad.

Chicken lula kebab

This is the easiest cooking option, because lula kebab cooks much faster in a frying pan. Also, this recipe is the most affordable.

Ingredients:

• chicken fillet – 0.5 kg;
• egg - 2 pieces;
• sweet pepper – 2 pieces;
• salt and pepper - to taste;
• onion – 2 heads;
• greens for decoration;
• hard cheese – 0.06 kg;
• vegetable oil - for frying;
• butter – 4 teaspoons.

Preparation:

1. Wash and dry the bell peppers. Bake it for 15-20 minutes in the oven. The temperature should be 250 degrees. It will need to be turned over during frying.
2. Remove the finished pepper from the oven. Wrap the package directly hot for 10 minutes.
3. After the specified time, remove both peppers from the bag and remove the seeds from them. Now finely chop the bell pepper.
4. Chop the onion very finely.
5. Grate the hard cheese on a medium grater.
6. Rinse the fillet and grind it in a meat grinder or use a chopper.
7. In a large bowl, combine chicken, onion, cheese and bell pepper.
8. Cut the butter into very small cubes and add to the minced meat.
9. Salt and pepper the minced meat. Mix everything thoroughly and leave the meat to brew for about 30-40 minutes.
10. Take small skewers and form a kebab on them.
11. Grease a frying pan with vegetable oil and place it on the fire.
12. Place the pieces on a hot frying pan.
13. Fry on all sides until golden brown.
14. Serve lula kebab warm, garnish with herbs.

Lula kebab recipe on the grill

This is a classic lamb kebab. Unfortunately, not everyone is able to go out of town for a picnic and repeat the original dish. But whoever has such an opportunity, use this recipe.

Ingredients:

• lard (tail fat) – 0.2 kg;
• zira – ½ teaspoon;
• onions – 2 pieces;
• coriander (ground) – 1 teaspoon;
• lamb – 1 kg;
• salt and pepper - to taste.

Preparation:

1. Rinse the lamb. To cook lula kebab, you need to take fresh meat, not ice cream. The most suitable meat is the back of the lamb.
2. Cut off all membranes and tendons from the lamb.
3. Scroll the meat through a meat grinder, preferably with a large mesh. Or chop it with large knives.
4. Chop the fat tail very finely. If it doesn't cut well, freeze it a little.
5. Chop the onion into small cubes.
6. In a large container, combine lamb, onion, salt, fat tail, pepper, cumin and ground coriander.
7. Mix thoroughly and beat the resulting minced meat.
8. Place the meat in the refrigerator for an hour to an hour and a half.
9. Prepare special skewers; they should be thicker than for shish kebab. Then the iron will heat up and the kebab will cook faster. In addition, the meat will hold better on such a skewer.
10. Place the meat on a skewer and place the lula kebab on hot coal (it must first burn out and change color).
11. Place the skewers at a short distance from each other.
12. Turn the kebab over every 3 minutes. Then our dish will bake evenly. Total cooking time for lula kebab: 10-15 minutes.
13. The dish is ready! Place skewers and serve.

How and with what to serve lula kebab?

This dish is usually served hot; it is at this moment that it is most delicious. Lula kebab should be served with fresh pita bread and vegetables. They can be either fresh or baked.

For example, you can string tomatoes and bell peppers onto a skewer and fry the vegetables in parallel with the kebab. Or simply, cut fresh cucumbers and tomatoes into slices. Also, a mandatory attribute of lula kebab is pickled onions and tomato sauce. Moreover, this is done very quickly.

Pickled onion

Ingredients:

• lemon – 1 piece;
• onion – 5 heads;
• vegetable oil – 1 teaspoon;
• salt – 1 teaspoon;
• ground pepper - a few pinches;
• sugar – 1 teaspoon.

Preparation:

1. Cut the onion into very thin half rings.
2. Sprinkle the onion with ground pepper.
3. Squeeze all the juice out of the lemon.
4. Grate a little zest on a fine grater.
5. Pour 50 ml of water into a small bowl and heat it over gas.
6. Add salt and sugar, everything should dissolve.
7. Now add all the lemon juice and some grated zest.
8. Add a spoonful of oil to the water and mix everything.
9. Place the onion in a deep bowl and pour the marinade over it. Place this mixture in the refrigerator for 30 minutes.
10. After the specified time has passed, drain the excess liquid from the onion. That's it, it's ready to eat.

Ingredients:

• ground black pepper – 2 pinches;
• tomato paste – 2 sticks;
• sweet pepper – 2 pieces;
• garlic – 5 cloves;
• salt - to taste;
• lemon – 1 piece.

Preparation:

1. Grate the garlic on a fine grater.
2. Chop the sweet pepper very finely with a knife or grind through a meat grinder.
3. Place garlic and bell pepper in a mortar. Mash everything thoroughly with a pestle, there should be a homogeneous mass.
4. Now add salt and ground pepper to the mortar, mix everything and mash.
5. Transfer the contents of the mortar into a deep container. Add tomato paste.
6. Roll the lemon vigorously on the table, then squeeze the juice out of it. Add to tomato paste.
7. Mix everything very thoroughly. The sauce for lula kebab is ready! Serve it in a separate bowl or pour it over meat products. Enjoy your meal!

If you can’t live without meat, then you’ve probably tried a lot of meat dishes. If you like it, then the no less appetizing lula kebab should also suit your taste. But how to cook it? There are little tricks and basic rules.

What it is?

Lula kebab is a meat dish that is common in the Balkans, Central Asia, and the Caucasus. If you translate such an intricate name, then literally it will mean something like “fried meat in a tube.”

And this phrase fully reflects the essence of the dish, which is minced meat, formed into a tube and placed on a skewer. Minced meat is traditionally made from lamb, but there are many other modern recipes that involve the use of other types of meat.

How to choose meat for lula kebab?

What kind of meat should be used to prepare this dish? As already noted, in the classic version it is better to use lamb. But veal or chicken are also quite suitable.

The most important and fundamental point is the fat content of the meat. It must certainly be fatty, otherwise the finished dish will not be juicy. In addition, it is better to choose young, tender meat; it will make the dish more juicy and tender.

What other ingredients are usually used for cooking?

So, in addition to meat, you will need:

• Fat tail fat. It will not only increase the fat content, but will also act as a kind of connecting link for the minced meat, ensuring the integrity of the formed cutlets. The taste of the finished dish directly depends on the quality of such fat, so be careful when choosing, otherwise you will simply ruin everything.
• Onion. It will add its own special juiciness and piquant taste.
• Salt. Here decide according to your taste.
• Many people also add garlic.
• Spices. Commonly used are cilantro, basil, pepper, parsley, dill, barberry and so on. You can choose one or use a mixture, and add your favorite seasonings to pair with the meat. But, surprisingly, there is no greenery in the classic version.

There is nothing else in the traditional recipe. No bread, potatoes or eggs are added here, as in the usual cutlets.

How to cook minced meat?

The minced meat must be prepared in a special way, then it will acquire the desired consistency and will not fall apart on the skewers. Here are some tricks:

1. If you are using fresh meat (and this is the best way to do it), then do not rush to take out the meat grinder and use it. Chopped minced meat is much more juicy and tasty. So take a big knife and start chopping the meat into small, small pieces. It's hard, but it's worth it, believe me.
2. The finished minced meat needs to be kneaded for a long time and thoroughly, then it will be viscous and will not fall apart on the skewers. Be prepared for the fact that this may take about 20-30 minutes. You can ask your husband or boyfriend for help, he may be able to cope faster. And to consolidate the result and definitely protect the cutlets from destruction, beat the minced meat on the board several times (if necessary, divide it into several parts).
3. If you do not want to do everything correctly and according to the traditional recipe or want to speed up the process, then add a chicken egg to the minced meat, then it will act as a connecting link.
4. Add spices.
5. Form into oblong patties, compact them, and then place on skewers.

How to cook?

How to cook delicious lula kebab? You can do this in several ways:

• Fry in a frying pan. For frying, it is better to use fat rather than oil.
• You can bake lula kebab in the oven. It is better to cover the bottom of the baking sheet with foil or parchment so that nothing burns or falls apart.
• The dish also turns out incredibly tasty over a fire.
• Some people manage to make lula kebab in a double boiler. Yes, the dish will be practically dietary, but all the meaning and traditional taste will be lost.
• A multicooker can also be used; such a device is almost universal in preparing dishes.

Traditional recipe

Here are the ingredients you will need:

• 1 kilogram of lamb pulp;
• 150 grams of fat tail;
• 3 medium sized onions;
• salt and black pepper to taste.

Cooking method:

1. First, rinse the pulp, remove all films and veins. Then chop the meat into small pieces with a knife.
2. Mix the minced meat with fat, knead the minced meat thoroughly, add salt and spices, and leave for half an hour.
3. Then beat the minced meat on the board several times until it becomes sticky and viscous.
4. Take skewers or wooden skewers (if you plan to cook the dish at home in a frying pan or in the oven). Form the minced meat into oblong cutlets, compact them and thread them onto skewers.
5. Fry the lula kebab on both sides until golden brown. Then cover the pan with a lid so that the minced meat is cooked through and becomes tender and juicy.
6. If you are cooking in the oven, then take a baking sheet, cover it with foil, place skewers or skewers with lula kebabs in it and cook for half an hour at 180 degrees.

How is the dish served?

How to serve lula kebab? As a side dish you can use, for example, rice, salad or vegetable stew. Or you can simply offer the guests pita bread or even wrap the lula kebabs removed from the skewers in it (if it is thin).

Some people serve the dish on a bed of greens. You definitely need to serve lula kebab hot, almost piping hot, otherwise the fat will harden and become tasteless. Some remove the kebabs from the skewers, others eat directly from them, whatever suits you.

But the most important point is the sauce. There are many options and recipes. So, you can use tkemali, mustard sauces or some others. But there is a traditional and very simple recipe. You will need:

• 1 onion;
• 2-3 tablespoons of wine vinegar;
• 1 teaspoon of crushed barberry.

How to cook? Everything is simple here too:

1. Peel the onion and cut into half rings. Press it with your hands so that the juice begins to stand out.
2. Fill the onion with barberry and add vinegar, remember again and leave for half an hour.
3. Place the finished lula kebabs on the resulting mass, pour over the released juice.

There are other recipes, it all depends on personal preferences.

A few tips for real housewives:

• If you don't have tail fat (it's not so easy to find), you can replace it with other fat, such as pork. Vegetable oil is also suitable; it is better to use olive oil. But it is fat that provides the necessary consistency and simplifies the sculpting of kebabs.
• It is best to use thick skewers or skewers. The kebabs will hold better on them, but thin ones may fall off during cooking.
• To prevent the minced meat from sticking to your hands while modeling, moisten your palms with water. Moreover, in winter it is better to moisten with warm water, but in summer, on the contrary, cool.
• After preparing the minced meat, place it in the refrigerator for at least half an hour so that the fat hardens slightly and does not stick to your hands while forming the kebabs.
• Place the formed lula kebabs on skewers or skewers into the refrigerator again. This way they won't disintegrate during the cooking process.
• When frying kebabs in a frying pan, it is better to turn them over several times rather than once so that they cook evenly and remain juicy.
• Do not skimp on seasonings; the dish should be piquant and a little spicy. But the quantity can be varied depending on preference.

Prepare lula kebab and delight your family or guests! 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 should be 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

Preparation

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





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



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



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



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



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



All that remains is to bake the sausages in the oven. To do this, I transferred the preparations to a baking sheet - with high sides, so that the skewers literally hung on them and it was convenient to turn them over without removing them from the oven. It is advisable to line the baking sheet with foil, then you won’t have to wash it for a long time to remove drops. If there is no such baking sheet, then you can adapt any heat-resistant form of a suitable size or simply place it on a greased grate, and place a baking sheet underneath into which the fat will drip. At the same time, you can bake bell peppers as a side dish if you wish.



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

How to cook lula kebab on the grill

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

1. Finely chop the meat or mince it into minced meat through a meat grinder with the largest grid, add pieces of lard and diced onion. These are the 2 main ingredients of lula kebab, their proportional ratio is approximately as follows: 1 kg of meat - 250 g of lard - 3 onions. Among the spices, black pepper is required; all other spices can be selected to taste.
2. Knead with your hands for 15-20 minutes so that the maximum amount of protein is released from the minced meat, the minced meat becomes viscous and dense, then it will sit firmly on the skewers and will not fall apart. Beating with a kitchen machine is not recommended, as the fat will get very hot from the knives and the mixture will fall apart.
3. Place the bowl with the workpiece in the refrigerator for at least 2-3 hours - the cold test will benefit it, the fat will harden, which means it will be easier to sculpt. You can divide into portioned sausages, and then wrap each one in film. When you go on a picnic, remove the packaging when the coals are ready to save time.
4. While the minced meat is cooling, prepare the coals. To light the barbecue, do not use coniferous wood; it is better to use deciduous trees.
5. Organize 2 zones for frying on the grill: hot - with burning coals, warm - with smoldering coals.
6. Prepare the skewers - they should be wide, cold and dry.
7. To make it easier to shape the sausages, be sure to dip your hands in water before threading. It is important that the meat does not stick to your hands, otherwise it will be difficult to stick to the skewer.
8. Form the sausages not too thick so that they have time to properly bake on the coals. The optimal thickness is about 3-3.5 cm. The meat mixture must fit tightly to the metal rod, otherwise meat juice will collect in the resulting voids and the product will disintegrate.
9. Place skewers with raw meat in a grill filled with coals, first in the hot zone until golden brown. After a couple of minutes, move it to the smoldering coals area to cook completely. As usual, 12 minutes are enough for the lula kebab to cook. And don't forget to turn it over from time to time.
10. Under no circumstances should you pour water on hot coals so that the delicate minced meat does not absorb acrid smoke; it is better to take a fan in your hands and ensure free air circulation, then the lula will bake evenly.

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

Recipe for lula kebab on skewers (video)

Lula kebab in the oven

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

Cooking principles:

1. The dish is prepared in the oven at a temperature of 220 to 250 degrees.
2. You can bake on small skewers up to 40 cm or on wooden skewers.
3. It is advisable to soak wooden skewers in water for an hour so that they do not smoke in the oven.
4. Lula kebab is laid out on a greased grate, and a baking tray is placed underneath to catch the dripping fat.
5. Cooking time is 15–20 minutes.

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

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

Lula kebab in a frying pan

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

Cooking principles:

1. It is advisable to cook lula kebab in a frying pan on wooden skewers.
2. It is better to take a large frying pan so that the products fit into it freely and it is convenient to turn them over.
3. Ideally, use a grill pan, but if you don’t have such utensils, then any thick-walled pan will do.
4. Only refined vegetable oil is suitable for frying; it does not burn so much and does not smoke when heated for a long time.
5. The frying temperature should be medium, then the sausages will have time to fry inside, and do not forget to turn often so as not to burn.

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

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

Minced meat recipes for kebabs

There are dozens of kebab recipes, each country has its own recipe, to which something national is added. The differences relate mainly not to the technology - it is the same, but to the ingredients. For example, in Iran, lula is fried from fish, flavored with saffron, lemon juice, olive oil and aromatic herbs. And in the south it is made from chicken, served on freshly baked flatbread with onion rings and mint chutney.

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

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

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

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

Pork kebab

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

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

Beef lula kebab

Recipe No. 1: beef – 700 g, lard – 100 g, parsley and dill – half a bunch each, garlic – 6 teeth, onion – 3 pcs., spices and salt – to taste.

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

Chicken lula kebab

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

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

Recipe No. 3: chicken fillet – 1 kg, vegetable oil – 3 tbsp. l., garlic – 3 teeth, lemon juice – 2 tbsp. l., onions - 2 pcs., chopped herbs, salt and spices - to taste.

What to serve kebab with?

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

The sauce can be made from tomatoes, grilled on the grill and peeled, just chop them as finely as possible, add parsley and scalded onion, 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!

To make the lyulya tasty, buy lamb that is bright red in color. He will confirm that the product is fresh. Don’t even go near the brown-burgundy meat, as it has been stored for longer than expected. Lard should be white; its yellow color eloquently indicates that the product is stale. With such ingredients, kebabs will have an unpleasant smell and taste.

Necessary:

1.5 kg lamb;
100 g fat tail fat;
2 large or 3 medium onions;
a bunch of cilantro;
salt and pepper to taste.

How to cook:

If you have an extra half hour left, you can make minced meat.

First, wash the lamb, separate the membranes, if any. Using a sharp knife, cut the meat into thin slices.

Stack 3-4 on top of each other, use a culinary ax to chop them lengthwise and then crosswise to form small squares.

Do this with all the slices. Take a large wooden board and use a hatchet to turn the pieces into mince.

If you want to cook faster, put a rack with large holes on your meat grinder.

Twist the meat, change the grill to a fine one, pass fat tail fat through it, followed by peeled, washed onions.

Wash the cilantro, chop it quite finely, put it in the minced meat, add salt, add pepper, and mix with a spoon.

Proceed to the next step.

Take the minced meat in both hands and lift it above the table.

Drop onto a large wooden board or directly onto your work surface.

Collect the scattered pieces and repeat the manipulation.

Do this for about 10 minutes, as a result the minced meat should stop falling into pieces and become a single whole.

If you find it difficult to work with so much minced meat with spices, divide it into 2 parts, beat one first and then the other.

Now put the minced meat in the refrigerator for 40 minutes.

At this time, you can prepare the grill. Remove the minced meat; if it has released juice, drain it.

Form thick sausages 10 cm long, slightly pointed at both ends, thread them onto skewers, and fry over coals for about 20 minutes.

If you are cooking at home, preheat the oven to 220°C, place wooden skewers greased with vegetable oil on a special grill or baking sheet covered with foil.

Let the meat “set” at this temperature for 5 minutes, then lower it to 200°C and cook for another 25-30 minutes.

Lula kebab in Georgian

Necessary:

700 g each of beef and pork with fat;
1 onion;
2 cloves of garlic;
half a tsp. cumin and coriander seeds;
1 tbsp. dried barberry;
pepper, salt to taste.

How to cook:

Rinse the meat, separate the fat from the pork. Through a meat grinder fitted with a grid with large holes, grind the beef and lean pork.

Through a wire rack with small pieces of fat and coarsely chopped onion.

Squeeze the garlic through a press, add these ingredients to the meat.

Heat coriander and cumin seeds in a dry frying pan.

After 1-2 minutes they will begin to exude their aroma.

After 4 minutes, turn off the pan, crush the seeds, add to the minced meat along with salt and pepper.