What is Lula kebab made of? Grilled Chicken Recipe

Lula kebab is called meat dish cooked on skewers. It is especially popular in the Caucasus, Central Asia and Armenia, where kebabs are baked on hot coals. In Crimea, the dish can be found in the national Tatar cuisine but it's cooked on the grill.

The simplicity of preparation gives a special appeal to the kebab recipe on skewers. A minimum of ingredients, no troubles in the cooking process and amazing delicate taste, no worse than gourmet stuffed squid… Therefore, feel free to write down the kebab recipe at home and include it in the family menu!

5 secrets of kebab

For the preparation of minced meat, fatty meat is used. IN classic version it's lamb, but for the modern Russian cuisine pork, beef and even chicken will be more relevant. The more fat there is in the meat, the more tender the dish will turn out.
The meat should be finely chopped with a knife, and not twisted in a meat grinder. So it retains more juice, which will provide the dish with tenderness and perfect taste.
In the classic recipe, eggs are not added to the dish."Gluten" to maintain the shape of sausages is mutton fat and meat protein, which is released during its preparation. To chopped meat kept on skewers, it is crumpled and beaten for a very long time. If it is too difficult for you to knead the meat for more than 20 minutes in a row, then add an egg or, in extreme cases, starch to the minced meat.
Unlike other Caucasian dishes, the recipe does not use greens. And only black pepper and onion are used as spices. At the same time, ready-made kebabs are served on a “pillow” of parsley, cilantro and other herbs.
To serve, you need to prepare the sauce for kebab, its recipe is simple: cut the onion into thin half rings, remember a little with your hands to extract the juice. Sprinkle with barberry powder and pour wine vinegar for 15 minutes. Then squeeze the onion and sprinkle it over the finished kebabs.

Features of cooking at home

Do not worry about how to cook kebab at home. Of course, in the classic version, the dish is baked outdoors. But at home you can do it in the oven, fry meat in a pan and even cook kebab in a slow cooker in the “Frying” mode.

For cooking you will need long wooden skewers on which you will form cutlets. Some housewives prefer to do without them than make a gross mistake. Firstly, the dish loses all flavor, becoming like ordinary meatballs. And secondly, it is much more convenient to turn sausages during frying or baking. Soak skewers in water for 30 minutes before stringing meat on them and grease vegetable oil.

Lula kebab recipes at home

And now let's figure out how to make a kebab at home from different types of meat.

Lamb kebab (classic recipe)

You will need:

lamb pulp (fatty) - 1 kg;
onion - 300 g;
lamb fat - 150 g;
black pepper and salt.

Cooking

Finely chop the meat, fat and onion. Salt and pepper the mince.
Mix the minced meat well, leave to rest for half an hour.
Take the minced meat and start beating it on the cutting board. Do this until you feel the stickiness of the meat.
Wet your hands and start forming kebabs: take minced meat the size of a palm, make it into a sausage and string it on a skewer. If juice is released during the process, you can squeeze the meat lightly.
Send the finished skewers to the freezer for 5 minutes, let the fat bind the kebab well. How to cook a dish in a pan is clear: fry on each side until golden brown and cover with a lid for a couple of minutes to reach readiness. If cooking in the oven, place a foil-lined baking sheet with kebabs in an oven preheated to 200 ° for 20-30 minutes. During this time, turn them over 2-3 times.

beef lula kebab recipe

You will need:

beef pulp or prepared minced meat - 500 g;
onions - 3 large heads;
Bell pepper - 1;
garlic - 2-3 cloves;
salt and pepper.

Cooking

Peel 2 onions, grate coarse grater. Finely chop the garlic.
Mix with minced meat, pepper and salt, mix well.
Peel the remaining onion and sweet pepper, cut into cubes.
Blind small kebabs from minced meat, put on skewers, alternating with onions and sweet peppers.
Heat vegetable oil in a frying pan, fry the kebabs until golden brown from two sides.

You will need:

minced pork or fatty pulp - 700 g;
fat - 100 g;
large onion - 2 heads;
spices - cilantro sprigs, basil, coriander, pepper, salt to taste;
garlic - 2 cloves.

Cooking

Peel and chop the onion, garlic, cilantro. Mix with minced meat and spices.
Knead the minced meat for at least 20 minutes, sprinkle with vegetable oil, cover with a lid and leave overnight in the refrigerator.
Form cutlets from minced meat, string on skewers.
Fry in a pan or in the oven until golden brown, turning several times.

Chicken kebab

You will need:

chicken weighing 2 kg;
onion - 1 large;
a bunch of greens;
garlic - 2 cloves;
salt and pepper, spices.

Cooking

Separate the meat from the bones, chop together with the fat.
Mix with onion and garlic, add herbs, salt, spices.
Mix well, beat off on a cutting board.
Shape into long sausages, thread onto skewers.
Bake in the oven under the grill for 15 minutes, flip once.

That's all the secrets of how to cook kebab at home in the oven or in a pan. Try it, it's very tasty!

Video: how to cook kebab at home

Lula kebab is a traditional dish Arabs, which is a long cutlet, fried and put on a skewer or skewer. Traditional Ingredients for the preparation of this dish, of course, meat and onions are considered.

Onions should be taken in large numbers, and as for the requirements for lamb, fatty meat is better. Lula kebab differs from ordinary cutlets in that it does not include eggs and bread, but uses various spices such as garlic and pepper. There are enough various options making kebabs, they depend on the method of preparation and on the ingredients from which they are prepared.

Lula kebab at home in the oven - photo recipe

It is not always possible to go out into nature and make real lamb kekab on the coals. But if you wish, you can cook original sausages in the oven using pork, beef or chicken meat.

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

Cooking time: 1 hour 30 minutes

Quantity: 6 servings

Ingredients

Minced beef and pork: 1.5 kg
Onion: 2 large heads
Garlic: 4 cloves
Ground coriander: 2 tsp
Paprika: 3 tsp
Salt: to taste
Vegetable oil: for frying

Cooking instructions

How to cook kebab on the grill

From the ingredients listed in the recipe, make a homogeneous minced meat. In no case should semolina and eggs be added to minced meat, since these are not cutlets. Minced meat is thoroughly kneaded and beaten well to remove excess moisture.

Sausages 3-4 cm thick are made from prepared minced meat with hands, and then put on skewers. If desired, you can directly sculpt the minced meat on the skewer, making a thick, dense sausage.

To prepare a kebab on the grill, both skewers and a skewer are used. Note that meat can slip off flat skewers, which is very risky. You can use wooden skewers.

Lula kebabs strung on skewers or skewers are fried on hot coals of a brazier. Be sure to constantly turn the skewers to get a uniform golden crust.

The ideal kebab has a dense and ruddy crust, and inside it is soft and full of juice. Ready-made kebabs are immediately served to the table in combination with sauces and vegetable snacks.

Lula kebab recipe in a pan

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

To cook kebab in a pan, you will need:

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

Cooking steps:

We prepare minced lamb meat, finely chopped it.
Then finely chop the onion with a knife.
Add the onion to the minced meat, mix it, add salt and pepper.
Then you need to knead the minced meat again and send it to the refrigerator for about 30 minutes.
After the specified time, form elongated cutlets from minced meat.
Now you can take wooden skewers and put the cutlets directly on them. This is our future kebab.
You need to take a frying pan and pour vegetable oil on it. Oil is suitable for both olive and vegetable, here it is again a matter of taste.
The pan needs to be warmed up and only then you can send kebab to it.
It is necessary to fry until cooked, that is, until a golden crust appears. In the process of cooking, the fire should be reduced to medium, and the skewers with products should be rotated regularly.
In total, fry the cutlets for 8 minutes until fully cooked.

Pork lula kebab

One of the varieties is pork kebab.

To prepare it you will need:

minced pork - 700 gr.;
lard - 100 gr.;
onions - 2 pcs.;
salt, pepper and spices to taste.

Cooking steps pork lula kebab:

Finely chop the onion.
Then mince the pork, finely chopping it.
Add the necessary spices, salt and pepper to the pork. As spices, you can use dried basil, coriander, cilantro and others.
Then take a bowl and knead the minced meat for 20 minutes, but no less. Add the onion to the resulting mass.
After that, pour vegetable or olive oil into the minced meat, and knead again.
Further actions will depend on where you cook the kebab. If you are cooking at a picnic, you will need skewers or skewers. If at home in a frying pan, then only a frying pan.
Form minced meat into small patties and put them on skewers.
Then fry the kebab for about 12 minutes until cooked. At the same time, you need to turn it over more often than regular cutlets to brown on all sides.
Lula kebab is best served with fresh vegetables, delicious sauce and greens, you can also add pita bread to meat.

beef lula kebab recipe

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

To make a kebab you need:

ground beef -1 kg;
onions - 2 pcs.;
salt and pepper to taste, you can use various spices.

In addition, for cooking you will need a cutting board, a bowl, as well as skewers, a frying pan and a stove if you are cooking at home, or skewers, a barbecue and charcoal if you are outdoors.

Cooking steps:

The first step is to prepare the minced meat, for this, finely chop the beef with a knife.
Finely chop the onion, but in no case use a meat grinder.
Then knead the minced meat and beat it well. Simply put, take it out and throw it back into the bowl until it becomes sticky and homogeneous. From how well the minced meat is beaten out, it completely depends on whether the cutlets fall apart or not during the frying process.
After that, put the minced meat in the refrigerator for about half an hour.
It is necessary to get the minced meat from the refrigerator and form long sausages out of it, putting them on skewers or skewers.
Then you can directly cook kebab on the grill or in a pan.
After the kebab is cooked, and this will happen in about 12 minutes, you need to take a serving dish, decorate with herbs and fresh vegetables, and put the kebab on top.

How to cook delicious chicken lula kebab

Another option for preparing kebab is to use minced chicken.

For this you will need:

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

Cooking:

To prepare minced chicken, it is necessary to cut the fillet into thin layers, then into strips and finely chop them.
Onions also need to be cut into small pieces. It is highly undesirable to use a meat grinder, because in this case the required consistency will not work.
After the meat is chopped, mix it together with onion, oil, salt, pepper and spices and beat out the minced meat.
Then we divide the mass into equal parts with our hands and form oblong cutlets. You can divide it into several parts and make a ball out of each, then make oblong thick cutlets from this ball.
Then kebabs can be immediately laid on a baking sheet or pan, or put on skewers and skewers, and only then cooked on coals, in an oven or in a pan.
For baking, preheat the oven to 200 degrees. After 12 minutes, we take out the ready-made kebabs and serve them to the table along with fresh vegetables.

How to make lamb kebab

Traditionally, kebabs are made from lamb.

To prepare such a dish you will need:

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

Cooking:

Finely chop the meat and lard with a knife, as well as the onion. Then mix everything until homogeneous mass, add salt, pepper and spices.
After that, pour the lemon juice into the minced meat and mix it again.
Then you need to knock out the minced meat to remove excess moisture. You can do this both in a bowl and throwing on the board.
After that, you can form small kebabs. Why take a little minced meat in your hand, knead the cake with the other hand and form a kebab on a skewer. Press the meat firmly against the skewer and make sure that there are no cracks.
After that, place the skewers on the pan or on the grill.
You need to cook for 12 minutes. To find out that the kebab is ready, look: it should have a golden crust. In no case do not overexpose the kebab on fire, because the minced meat inside should be juicy.
After cooking, serve the kebab on a plate, garnish with herbs and fresh vegetables.

This is actually one of perfect recipes for a picnic. The secret of a successful kebab lies in minced meat, which must certainly be airy and light.

To prepare kebab on skewers you will need:

1 kg of meat, no matter lamb, beef, pork or a mixture;
onions - 2 pcs.;
salt and pepper to taste.

Cooking:

To prepare minced meat, wash the meat, cut into layers, and then chop it finely.
Mix the resulting mass with finely chopped onion. Add salt, pepper and spices to the resulting mixture, mix again.
After that, pour in the vegetable oil and knead the minced meat again. If the mass turned out to be too wet, then knock it out.
Then take the skewers and form oblong cutlets on them. Be sure to keep a bowl of cool water near the cooking area to dip your hands so that the stuffing does not stick to them.
After that, prepare a barbecue with coals for cooking kebab. Keep in mind that the heat should be slightly stronger than for cooking kebabs.
Spread the skewers on the grill and cook the kebab for about 8 minutes. Turn the skewers every minute. Kebab is best served with sauce, fresh herbs, and vegetables.

Kebab mince is made from any meat, for this you can take separately beef, lamb, pork, or you can mix everything.
Meat for minced meat must be finely chopped. To do this, cut the meat into thin layers 1-1.5 cm thick, first remove the films and fat. Then take several layers, put on a cutting board and chop along, and then across the fibers. You need to chop so much until you get fine minced meat. If you use a combine, the meat will give juice, which will complicate the process of kneading the minced meat.
Also for kebab you need lard, which should be no less than 25% of the total volume of meat. You can take more, but less - no, because it is lard that provides the ideal viscosity of minced meat. To grind the fat, you can use a blender, because the pasty consistency is important here.
Another ingredient is, of course, onions. It is important to take into account the amount of onion, because if you go too far with it, then the onion juice can “thinn” the minced meat to such a state that the kebab simply won’t work. The amount of onion is determined based on the volume of meat: the maximum volume of onion is one third of it. It is better to chop the onion than to use a meat grinder or food processor, as this will preserve the onion juice.
Maximum grinding manually of all ingredients contributes to the fact that the kebab is cooked in minutes.
Spices for kebabs are, of course, a matter of taste, but it is believed that apart from salt and herbs, nothing needs to be added to kebabs so as not to “hammer” the meat taste.
Before cooking kebab, grease your hands with salt water or vegetable oil. The latter forms a delicious golden brown on the cutlets, in addition, the minced meat will not stick to your hands, and it will be more convenient to form sausages.
Be sure to watch the cooking time of the kebab on the fire. Do not overcook the product, as it will become dry and lose its taste. The ideal lule should have a golden crust on top, and juicy meat inside.

Beef kebab- a dish that is incredibly popular in the Caucasus and Central Asia, has rapidly gained popularity in our regions. Classic recipe prepared from lamb and is minced meat strung on a skewer. In addition to meat, various spices and onions go into the dish.

The meat comes to readiness on the grill, but if it is not available, it can be done on the grill or in the oven. A feature of the preparation is that the minced meat must be kneaded for a long time and intensively. Only in this case, it will begin to secrete protein, thanks to which the meat will become sticky and will surely stick to the skewer.

Lula Beef Kebab - General Cooking Principles

You can use pure beef or with the addition of lamb, pork, poultry. Often for juiciness lay fat or fat tail fat. The products are well chopped, usually twisted through a meat grinder, sometimes it needs to be done two or three times.

What else is added:

onion and garlic;
spices;
greenery.

It is important to knead the cooked minced meat thoroughly so that it becomes a little sticky, it turns out to form dense kebabs. Also, the mass must be given time to ripen. Usually it is put in the refrigerator for at least 30-40 minutes, it is better to leave it for a couple of hours, you can immediately divide it into pieces of the desired size.

Sausages are molded from the chilled mass, often strung on a skewer. It is important to make the same thickness so that the dish is fried evenly. In the classic version, kebabs are cooked over hot coals on the grill. But more and more often they use an electric grill, sometimes they are baked in the oven and even fried in a pan.

Classic beef kebab

The recipe for the usual beef kebab with onions and garlic. Additionally, you will need some greens, you can take parsley or oregano, sometimes they prefer to cook with cilantro.

Ingredients:

kilogram of beef;
three bulbs;
two cloves of garlic;
20 grams of parsley or basil;
salt and pepper.

Cooking:

Rinse the meat, dry it, cut into pieces, then twist through a meat grinder twice. The second time, you can immediately chop the peeled garlic cloves.
Peel the onion, grate, add to the ground beef.
Pepper, salt the mass, add chopped greens. Stir the minced meat for at least five minutes so that it becomes homogeneous and sticky.
Put the mixed minced meat in a bag, tie it up and put it in the refrigerator for an hour.
Divide the mass into 4-5 parts. Take one piece of minced meat, make an oblong ball, pierce with a skewer. With a wet hand, firmly press the beef to the stick, form an oblong kebab resembling a sausage.
Form the rest of the kebabs in a similar way.
Put the skewers on the grill with hot coals, cook until golden brown on all sides. Before serving, carefully remove, add fresh herbs.

Caucasian beef kebab with tail fat

The beef itself is quite dry, sometimes it turns out tough, it cooks for a long time on the fire. You can solve all these problems by adding lard, best for caucasian dish suits Kurdyuk.

Ingredients:

1.4 kg of beef;
120 grams of fat tail fat;
3 onion heads;
cilantro, black pepper, a little salt.

Cooking:

Twist the washed meat together with onions, immediately chop the fat tail fat.
Add cilantro greens to the mass, salt, season with black pepper.
Immerse your hands in minced meat, begin to stir. Take your time, carefully knead the mass until stickiness and uniformity appear. You can additionally beat the minced meat on the countertop, it will become more convenient to use.
We divide the minced meat into five or more parts, depending on the desired size of the kebabs. We roll the balls, put them on a plate, cover with a film on top, put them in the refrigerator.
We get kebabs in an hour. You can simply form elongated sausages from balls and arrange on a wire rack. Or we form classic products on sticks or skewers. We make sure that no air remains inside, we press well.
Cooking over hot coals on the grill. Serve the dish to the table immediately, while it is hot.

Beef kebab with grilled cheese

A variant of an amazing beef kebab, which is perfectly prepared not only on the grill. But even on a regular grill, even on a grill pan, the dish turns out just fine. Here are the products for two servings. If necessary, then proportionally multiply their number.

Ingredients:

350 grams of beef;
one egg;
clove of garlic;
75 grams of cheese (hard);
5 sprigs of parsley;
zira, salt, pepper, savory and other spices.

Cooking:

Twist the meat with parsley twice through a meat grinder. We use a grid with small cells.
Chop the garlic, add various spices to it, salt and grind in a mortar for a pronounced aroma. Transfer to minced meat.
Break the egg and separate the yolk. We do not need it, we use only protein. Beat it with a fork until light foam to break up the clots as much as possible.
Grate hard cheese into small chips.
Add to meat mass cheese with whipped protein. Knead the minced meat for about ten minutes.
Divide in half, leave for an hour in the refrigerator, be sure to cover with cellophane or a lid.
We take out the cooked mass, cook kebabs, fry on a natural, electric grill or on a corrugated frying pan. In the second case, the surface must be lubricated.

Beef kebab with walnuts

To prepare this dish you will need walnuts. They wonderfully emphasize the taste of beef, give an unusual aroma and zest. If there is no tail fat. Then you can take any other fat in the specified amount.

Ingredients:

1.5 kg of beef;
120 grams of fat tail;
a glass of nuts;
two bulbs;
two cloves of garlic;
salt, pepper, 5 sprigs of parsley.

Cooking:

Pour the nuts into an empty skillet. Dry over low heat for about ten minutes. Cool well, put in a food processor and chop. Or we twist through a meat grinder.
Grind beef and fat tail fat, twist twice.
Peel the onion, it is better to grate it so that the minced meat does not turn out to be weak. Immediately add to the total mass.
Chop the garlic and also chop the dill sprigs, rub it all with a small pinch of salt. Mnem until the juice appears.
We shift the garlic mixture into minced meat, stir everything until stickiness appears, add chopped nuts and stir for a couple more minutes.
We divide the mass into equal pieces. Round, cover and send to ripen in the refrigerator for 1-2 hours.
We make kebabs on sticks, cook over coals or just on the grill.

Beef kebab with chicken

To prepare such a dish, it is better to cook the minced meat yourself, you can use any parts of the chicken. The weight of the trimmings without pits is indicated.

Ingredients:

500 g of beef;
400 grams of chicken;
130 grams of onion;
a couple of cloves of garlic;
a little salt, pepper, other seasonings.

Cooking:

Twist the chicken once through a meat grinder. It is better to skip the beef twice.
Chop the onions into crumbs with a large knife, add to the meat products.
We clean the garlic cloves, squeeze into minced meat.
We season the mass with spices, add salt to taste, you can put a little parsley, dill, cilantro or a mixture of them.
We knead the mass, divide the cooked minced meat into large cutlets, give it an oval shape, send it to cool.
We pierce each formed product with a skewer, press it to the stick, press and form a neat sausage.
Fry on the grill or on the grill. Kebabs are served with the addition of chicken with any sauces, you can sprinkle with grated cheese.

Beef kebab with smoked lard

A variant of very appetizing and fragrant kebabs with smoked lard And ground beef. Be sure to add protein.

Ingredients:

kilogram of beef;
5 cloves of garlic;
one protein;
160 grams of smoked lard;
spices, herbs.

Cooking:

If the fat is with a skin, then we remove it. Cut into small pieces.
Rinse the beef, also cut into small pieces. Peel the garlic.
We skip the meat with bacon a couple of times through a meat grinder, the second time we do it together with garlic.
I put salt and pepper.
Beat one raw protein with a fork, add to the meat mass.
Stir the minced meat for kebabs until smooth. Divide into several parts, let stand in the refrigerator for an hour.
We form kebabs on sticks, bring to readiness in any convenient way.

Beef kebab in the oven

For kebabs in the oven, it is better to use fatty minced meat so that the sausages do not dry out. Cooking is best on wooden sticks.

Ingredients:

700 g of beef;
150 g of fat or fat tail;
bulb;
a couple of cloves of garlic;
greens, seasonings;
1 st. l. lemon juice.

Cooking:

Grind lard and meat in a convenient way, add chopped onion and garlic, pour in lemon juice.
Season the bulk with spices, mix, beat on the table.
pour wooden sticks cold water, soak for about half an hour. Just during this time, the minced meat will ripen, and the oven will warm up to two hundred degrees.
Remove the chopsticks from the water, mold the kebabs.
Place the rack in the oven on the middle level. Put a baking sheet down to drain the fat.
Drizzle kebabs with vegetable oil, bake until tender.

Beef kebab according to Dukan in the oven

The diet recipe for beef kebab includes a minimum set of components, namely:

Veal without fatty parts - 1 kg;
Onion - 250 g;
Garlic and spices;
Greenery;
You will also need long wooden skewers.

Cooking:

The meat must be chopped twice in a meat grinder. The second time we skip along with onions and garlic. We fill the minced meat with spices. Stir and beat until the mass becomes quite viscous.
We stand in the refrigerator for a quarter of an hour and string on skewers. It is recommended to pre-moisten the sticks in water so that they do not burn during cooking.
Having strung meat on them and giving it an oblong shape in the form of sausages, we lay out the future lula on a baking sheet. We bake in the oven at 200 degrees. It is desirable that the meat inside be juicy, then the taste will be more intense. Therefore, it is not worth overdoing the dish in the oven, 30 minutes is enough.

Beef lula with cherry tomatoes and other vegetables in the oven

If you are a fan of experiments or just want to diversify classic taste this recipe is perfect for that.

For cooking you will need:

Minced lean veal - 1 kg;
Cherry tomatoes - 300-350 g;
Bulgarian pepper - 2 pcs.;
White onion - 100 g;
crushed nutmeg- 1 tsp;
Oregano - 2 g;
Salt, garlic.

Cooking:

Before starting, it is necessary to soak wooden skewers in water for half an hour. Besides the fact that this will allow them not to burn out in the oven, they will be saturated with moisture and swell, which will simplify the process of stringing.
After, you can already proceed to cooking. In the minced meat (which must first be passed twice through a meat grinder), add onion and garlic, chopped into small crumbs, as well as salt and all the necessary spices.
After that, the meat must be beaten off. You can do this with each portioned piece separately, that is, take as much as it goes on one skewer and then beat it off. But it is much easier to beat the minced meat in larger parts, and then divide it into portioned “cutlets”.
All minced meat should be dense so that the lyulya confidently stay on sticks. It is recommended to keep them in the cold before stringing.
While the meat is infused, let's take care of the vegetables. Peppers are cleaned from seeds and cut into two-centimeter cubes. Cherries will be required whole, so you only need to remove the tails and rinse them.
Next, we begin to string meat with vegetables. Minced meat should be evenly distributed on the skewer. The edges should not be thinner, otherwise they will dry out. On each side of the future kebab we thread a piece of pepper and one tomato.
Put everything on non-stick baking sheets.
We bake in the oven at the same temperature as in the previous recipe (200 degrees). The time for which the meat will reach readiness is approximately 25 minutes.

Useful cooking tips

I tried everything helpful tips give in recipes, but let's bring them all together for convenience, and add something.

use any meat at your discretion, but in classical performance made from lamb
cook better 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 extreme case, from such meat better kebab don't cook)
adding fat is a must
kneading and beating minced meat is mandatory (at least 20 minutes)
also be sure to keep in the refrigerator for at least 2 - 3 hours
salt should be strictly according to the recipe
soak bamboo skewers in water for 30 to 60 minutes before use so that they do not burn when baked
skewers should be clean, dry and cold
string the minced meat on skewers or skewers very tightly so that air does not remain in it
to prevent grease from sticking to your hands, you can use gloves, while you need to wet your hands in hot water
fry on the grill over medium heat until light golden brown, do not overcook, 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 minced meat, otherwise the dish will turn out to be too fatty

The kebab recipe is hearty and appetizing dish Caucasian cuisine, which simply cannot be refused. It goes well with wine, champagne, non-alcoholic, low-alcohol and more "strong" drinks. At the same time, a simple treat can quickly saturate the body, and cooking it is so simple that people can do it without knowledgeable in cooking.

Make a dish Azerbaijani cuisine at home and in nature. Let's talk about the recipe for cooking kebab on the grill and right now I will reveal the secrets of cooking minced meat for a wonderful meal, I will tell you how to make a meat delicacy on a grill and skewers.

Let's start with the most important thing - minced meat.

Earlier, I told you how to cook minced meat for meatballs and cabbage rolls, by the way, it can be quite useful for cooking treats on a fire, because kebab recipes can be very diverse, the main thing is to add more spices and seasonings to the dish and you're done.

Meanwhile, there is special recipe minced meat for the classic Caucasian kebab, which was once shared with me by a friend from Azerbaijan.

Wash the lamb well, separate all the veins and films from the meat, this is very important, otherwise they will spoil the taste of the meat delicacy itself.

Using a knife (it should be noted that Eastern chefs use a large knife, not a meat grinder), chop the layers of meat into small (about 1-1.5 cm thick) fibers, then finely chop again with a kitchen hatchet or the same knife.

Fat tail fat (fat) hold for a while in freezer, it will become more juicy, plus it will be well cut. Cut the lard as finely as possible, roughly, the pieces should be like rice grains.

chop finely onion, do not feel sorry for him.

Combine meat with bacon and onions, add spices. Ground zira, cilantro (coriander), dry black and hot red peppers are most suitable for kebab, oregano and basil can be used.

Mix well the products and remove the minced meat for 30 minutes in the refrigerator.

The infused mass, having taken it out of the cold, needs to be beaten well on a cutting board with your hands and kneaded, the composition should become sticky and viscous.

Form long cutlets from the finished composition and place them ready for 30 minutes in the refrigerator.

Now you can start putting sausages on skewers, like a barbecue, or put the dish on a grill and bake on a fire.

You will need:

Kilogram of fresh lamb.
300 gr. tail fat.
3-4 bulbs.
A spoonful of salt.
2-3 pinches of black ground pepper and dried ground basil.
Optionally, any greens, garlic.

Cooking process step by step:

- From lard, lamb, onions and spices, prepare minced meat according to the above described actions. Chop the meat with a knife (a classic oriental version), and scroll through the meat grinder, but setting the nozzle with large divisions. In a meat grinder, it is worth noting that making a dish is much faster, but it turns out that it tastes no worse.

- Take prepared skewers, take out ready mix from the refrigerator, once again, before stringing, beat off with your hands, if you put ready-made cutlets in the refrigerator, you need to string them and then put them again for 15 minutes together with skewers in the cold.

On a note! So that the minced meat does not take hold of your fingers when cooking Caucasian meat dishes, dip your hands in salted water before forming cutlets. Wet your hands with water every time the mass starts to stick.

- Place the skewers with sausages on the grill, which must already have hot coals, cook the dish until a beautiful crust forms on all sides, to do this, constantly turn the skewers over and make sure that the flame does not break out in the grill, the kebab is cooked strictly over heat, not over fire.

All is ready! It is best to serve a treat right from the heat with any greens, fresh vegetables or, to your taste, a side dish of potatoes, your favorite cereals.

Lula-kebab on the grill on a grill of mixed meat - beef, chicken, pork

Products for cooking:

Meat (it is best to take 600-700 grams of lamb and 300-400 grams of beef or chicken).
Onions - 4-5 heads of medium size.
Pork fat or fat tail fat - 70 gr.
Salt, spices and herbs to your taste.
A few drops of lemon juice.

How to cook a Caucasian treat kebab on a grill

washed meat different sort clean from veins and films. If you take a bird, be sure to remove the skin and remove all the bones. Cook with a meat grinder, food processor or sharp knife minced meat (the method of preparing minced meat for kebab is described above).

Mix the meat composition with spices and chopped onions, refrigerate.

Knead the product again with your hands, just take it out and slap it on the cutting board, then mix and beat again, so several times. Form sausages from the product and put them in the cold again.

Traditionally, kebab should be baked on skewers, but it is possible to use a wire rack if there are no skewers.

Post ready-made sausages on the wire rack, lightly sprinkle the dish on top lemon juice, install the grate on the brazier, where by this time the coals should already arrive (heat up) and cook for about 5-8 minutes (depending on the heat) on one side and the same amount on the other.

Arrange ready-made kebabs on plates and can be served on the table without decorating anything. This dish is perfect for serving. fresh vegetables, a wide variety of sauces, side dishes of pasta, crushed or fried potatoes, buckwheat, rice.

Here is a kebab recipe for you.

You should take:

Young potatoes will be preferable - 0.6-0.7 kg.
Fat tail fat (fat) - 150 gr.
Ground turmeric - a teaspoon without a slide.
Any chopped greens.
Ground black pepper, salt to taste.

Step by step process:

Wash the potatoes, boil in salted water without peeling. it is important that the product does not fall apart, it is better to undercook a little than to overcook.

Peel boiled potatoes, if young is used, you can not peel, pass through a meat grinder (use a large nozzle) or mash in a blender in a puree, but not too small, it is better to leave small pieces. Knead the resulting composition with your hands and beat it a little, it is important that in the subsequent dish it does not fall apart during frying.

Cut the fat, melt it on regular frying pan, add along with cracklings or, if desired, they can be stung, here be guided by your own taste, into potatoes, add spices and herbs there. Mix the products, best with your hands and form your sausages with them. Send the food to the refrigerator for a couple of hours, but not less than 1.5 hours.

Put the finished sausages on the grill and send to the grill. Alternatively, this dish can be prepared in conventional oven, laying out the products on the foil and sending them to cook at a temperature of 200-220 degrees for 15 minutes.

Meat for kebab is important to choose exclusively fresh, it is best if it has never been frozen.

Oriental chefs mainly prepare this treat from lamb or young lambs, meanwhile, you can make it from the most various types minced meat, including chicken, beef, pork, and even mixtures of any of these options.

To make meat sausages correctly, use either a knife or a meat grinder with the largest grate for chopping meat.

Be sure to use tail fat and onions in the composition of the dish. Salo in this case makes the composition more viscous and subsequently the product simply does not fall off the skewer into the grill, and the onion gives the dish a special touch of taste.

Onions for kebabs need to be cut with a knife, and not twisted in a meat grinder, it will give liquid to the composition and subsequently your meat products may fall apart when cooked on a fire.

Fat in the composition should not be less than a quarter of the meat taken. It is better to take more than less, they say in the East.

The amount of onion should not exceed 1/3 of the meat taken.

A treat of Azerbaijani cuisine is being made without adding bread and eggs, this is very important, viscosity in this case meat ingredient gives fat.

Do not oversalt your treat, otherwise, when cooking, the meat will burn and lose its juiciness.

Be sure to knead the minced meat several times, it should not stick to your fingers, but it should be viscous, dense.

Important condition delicious dish– Cool the product in the refrigerator 2-3 times just before using it. You don't need to freeze minced meat, you just need to cool it. Optimal time cooling twice an hour or half an hour.

It is best to cook kebab on wide flat skewers (not triangular).

When sculpting, make the sausages not very thick, they should be well fried on the grill both outside and inside.

To make the products beautiful and even, moisten your hands in the process of forming sausages with slightly salted water.

When stringing products on a skewer, stick it tightly around it so that voids do not form inside during the cooking process.

How to sculpt kebab on skewers - recipe 2918

Video of how the chef skillfully puts properly made minced meat on skewers. See.

Meat sausages should be fried only on well-heated coals, constantly turning the dish over so that it is fried on all sides and at the same time retains the juice inside.

To tender minced meat did not absorb caustic smoke, do not add water to the coals, and use a fan when cooking, this will help your delicacy to fry evenly and not be saturated with an unpleasant odor.

The optimal cooking time for fragrant meat sausages on the grill is 12-15 minutes.

It is best to serve meat dishes with greens, baked on a fire and fresh vegetables, as well as your favorite sauces and, of course, Caucasian lavash.

Eat a treat oriental cuisine should be hot immediately after cooking.

I hope the tips will help you prepare delicious lulyaki, because the kebab recipe is not so complicated, but like all dishes it has its own characteristics. But you can experiment and make your own innovations in this dish.

Good luck and all the best!

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

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

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

The traditional way is to cook this wonderful meal with minced meat and onions. The whole mixture is strung on skewers and grilled. In general, it turns out a barbecue, only it consists of minced meat. By the way, a store-bought dish will not work at all for this dish, since eggs and even soaked bread are added to it. In our recipe, this is not necessary.

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

Well, now real recipe, which is done on the grill in Caucasian style. Of course, you can cook in the oven, but here it's up to you.

Ingredients:

Lamb meat - 1400 gr.;
Fat tail fat - 400 gr.;
Onion - 4 pcs.;
Salt - 1.5 tbsp. l.;
Pepper - 0.5 tbsp. l.;
Zira - 0.5 tbsp. l.

1. First, you need to cut the meat of medium size and chop it with two sharply ground hatchets. That's what they do in Central Asia.

If your minced meat is chopped, and not twisted, then the products will turn out to be more juicy.

2. We shift the chopped mass into a bowl and add chopped bacon and onion to it. We begin to mix everything well into a homogeneous mass.

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

3. Pour spices (salt, pepper, zira) and during the whole mixture we raise and throw on the table. Then cover the container with a lid or cling film so that the content doesn't fade. We send it to the refrigerator for 1.5 - 2 hours. During this time, the fat should solidify. It is thanks to him that in the first minutes of frying, the lula will not fall apart.

4. We begin to string the kebab on skewers. To do this, we collect minced meat in our hands. It should be in the form of a large cutlet. We transfer from hand to hand so that it becomes dense. Now we pierce it with a skewer along the length.

5. We begin to constantly rotate the stick and distribute the mass over it without cracks by hand. At the ends, twisting the stuffing, seal.

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

We serve them hot from the grill immediately to the table. Add pickled onions and herbs to them.

How to cook pork kebab (oven recipe)?

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

Ingredients:

Pork - 1 kg.;
Onion - 3 pcs.;
Zira - 0.5 tsp;
Salt - 1 tbsp. l. without a slide;
Coriander - 0.5 tsp

Cooking:

1. My pork and cut into small pieces. We twist them in a meat grinder using a large nozzle.

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

2. We clean the onion and chop it with a knife on small pieces. Add to bowl.

3. Pour salt, pepper, cumin and coriander there. We mix everything into a homogeneous mass.

4. Capacity with minced meat cover and refrigerate for 2 hours.

5. Wet hands with water and collect the mixture, forming a cutlet. We string it on a skewer.

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

7. Put the kebab on a baking sheet covered with foil. Cook in the oven at 180 degrees for about 30 minutes. In the process of frying, they sometimes need to be turned over.

Minced beef and pork recipe

This is our favorite way. Because that's the kind of meat we eat. Lyulya are juicy and tasty. And the effect is achieved minced meat.

Ingredients:

Beef - 1 kg.;
Pork - 500 gr.;
Pork fat - 250 gr.;
Onion - 300 gr.;
Salt - 1 tbsp. l.;
Ground black pepper - 1 tsp;
Paprika - 1 tbsp. l.;
Coriander - 2 tsp;
Garlic - 1 tooth.

Cooking:

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

2. Add spices: salt, pepper, paprika, coriander. There, three garlic on a fine grater. Mix everything thoroughly and beat it out so that the minced meat becomes a homogeneous mass.

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

3. Now we clean and cut the onion into small cubes.

It needs to be cut, not twisted. So he will not allocate juice ahead of time.

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

5. We collect mass in the palm of our hand and form a ball. We string it on a skewer and distribute it, forming a sausage. Be sure to seal the edges so that air does not get in. Otherwise, juice will accumulate inside and break our products.

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

Video on how to cook chicken kebab

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

How and with what to serve a Caucasian dish?

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

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

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

Sauces are considered no less excellent addition. Their basis is fresh tomatoes or tomato paste. You can use tkemali, which will give the dish a sour and astringent taste.

Keep in mind that they must all be sharp.

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

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