How to make lula kebab from minced meat. How to cook kebab on the grill juicy and tasty

By traditional recipe lyulya-kebab - oblong tubules from minced meat- grilled on charcoal lamb, like many other dishes oriental cuisine. But in many countries where kebab is also national dish, it is prepared from other types of meat. For example, in India preference is given to poultry meat, in Georgia - to beef. Beef kebab, if cooked correctly, turns out juicy, tasty, fragrant. It is prepared both on the grill and at home, using an oven, a frying pan, an electric barbecue.

Cooking features

Whatever method of cooking beef kebab you choose, knowing some secrets will come in handy.

Do not use frozen beef as the base ingredient for kebab, as it is impossible to make juicy fried sausages from it. It is especially important to follow this rule if you fry kebab on the grill or electric grill.
In order for the kebab to stick well on skewers or skewers, the minced meat must be viscous. This is done by adding fat tail fat or lard, this component should be approximately 20-30 percent of the amount of meat used.
It is advisable to chop the meat for kebab by hand. This process is laborious, and if you do not have enough time, you can grind the beef by passing it through a large meat grinder grate. The main thing is not to make the minced meat too small, as this may not have the best effect on the juiciness of the kebab.
If you want to reduce the calorie content of the kebab, you can replace the fat in the composition with chicken, but in this case you need to take more of it. In other words, you can use minced chicken and beef in which poultry meat is at least 40 percent.
Most often, the kebab recipe includes onion. It must be chopped with a knife, without resorting to a meat grinder or blender. Otherwise, onion juice will prevent the formation of dense sausages in the future.
Minced meat for kebab needs to be kneaded for a long time with your hands, otherwise it will not be sufficiently viscous. To keep it from sticking to your hands, put on gloves and occasionally dip your hands in cool water. If you are not using gloves, warm water is best. The same secret will help to form oblong cutlets from minced meat at one of the last stages of preparing kebab.
Do not make kebabs too thick. If their thickness is from 2.5 to 3.5 cm, then they will fry well, but will not have time to burn.

Lula kebab is usually served with tomato sauce, but you can use another sauce, focusing on your taste and the taste of your guests. It is recommended to put pickled onion or vegetable salad. Instead of bread, it is customary to serve lavash with kebab. If desired, kebab can be wrapped in it immediately.

Grilled beef kebab

beef - 1 kg;
onion - 100 g;
pork fat - 0.2 kg;
salt, pepper - to taste.

Cooking method:

Beef, washed and dried, cut into layers of 1 cm thick. Lay 3-4 layers on top of each other, chop with a special hatchet along and across. Gather the minced meat towards the center, smooth it out. Chop again. Repeat the procedure until the meat acquires the consistency of minced meat. Chop the rest of the beef this way.
Scroll the fat through a meat grinder or chop in the same way as the meat. Mix it with minced meat.
Cut the onion into small pieces and add to the minced meat.
Salt, pepper. Knead the mince with your hands. You need to knead for at least 20 minutes.
Put mince in plastic bag and beat back by throwing it on the table. Remove from bag, transfer to a bowl and refrigerate for 1-2 hours.
Cover the skewers with meat, tamping it with your hands so that the sausages are about 5 cm shorter than the width of the brazier, and their thickness is no more than 3.5 cm.
Place the skewers over the coals. Grill the kebab over the coals, turning the skewers frequently. Only in this case, kebabs will quickly be covered with a golden crust, remaining juicy inside. You need to fry for an average of 12 minutes.

When serving kebab, you can sprinkle with fresh herbs, green onion. Serve hot, directly on skewers or carefully removed from them.

Beef kebab on electric barbecue

minced beef - 1 kg;
pork fat - 0.2 kg;
fresh dill - 30 g;
fresh cilantro - 30 g;
garlic - 3 cloves;
onions - 100 g;
salt, spices - to taste.

Cooking method:

Chop up the greens.
Peel the onion from the husk, finely chop.
Pass the garlic through a press.
Lubricate the grate of the electric grill with a small amount of lard. Add the rest to the minced meat, after grinding with a blender or meat grinder.
Put the greens, onion, garlic in the minced meat, lightly salt it and pepper it.
Knead the minced meat well with your hands, then beat it off.
Put the minced meat in the refrigerator for an hour.
After the specified time, remove the bowl of minced meat from the refrigerator. Stick them around the skewers, stepping back 2 cm on each side. The thickness of the kebabs should be about 2.5-3 cm, no more. Place unused minced meat in the refrigerator.
Install the skewers in the electric barbecue and turn it on. Since the skewers rotate around a powerful heating element and around an axis, kebabs are cooked quickly. After 8-10 minutes they can be removed.

Lula kebabs should be served hot, so the second portion is best prepared after the first has been eaten. You can remove ready-made kebabs, wash skewers in cold water, dry and put to prepare the second batch. While you are cracking down on the first portion, the second will just come to readiness.

Beef kebab in the oven with vegetables

minced beef - 1 kg;
minced pork - 0.3 kg;
cherry tomatoes - 0.2 kg;
sweet pepper - 0.4–0.5 kg;
ground nutmeg- 5 g;
dried basil - 10 g;
garlic - 3 cloves;
onions - 100 g;
salt, black ground pepper - to taste;
vegetable oil - 20-30 ml.

Cooking method:

Mix two types of minced meat, add garlic passed through a press, onion finely chopped with a knife, dried basil, nutmeg, salt.
Mix thoroughly with your hands. Shape it into oblong patties about 2.5–3 cm wide, about 5 cm long. Beat them off by tossing them from hand to hand. Put in the refrigerator for an hour.
Soak wooden skewers in water for an hour.
Wash the tomatoes and peppers. Peel the peppers, cut into squares about 2-2.5 cm in size.
Thread onto skewers, alternating vegetables and kebabs.
Preheat oven to 200 degrees.
Grease a baking dish with oil, put the kebab skewers on it, sprinkle them with the remaining oil.
Put the form with kebabs in a preheated oven. Bake for 15-20 minutes.

The minced pork in the recipe can be replaced with chicken, taking about 400 g instead of 300 g. In this case, the kebab will appeal to even those who are on a diet. Lula kebab cooked according to this recipe is served without a side dish.

Beef kebab in a frying pan

beef - 1 kg;
fat tail fat- 0.3 kg;
fresh cilantro - 100 g;
fresh parsley - 100 g;
onions - 0.2 kg;
salt, red ground pepper - to taste;
paprika - 5 g;
Armenian lavash - 6 pieces;
adjika - to taste;
vegetable oil - as needed.

Cooking method:

Prepare minced meat from beef and fat tail fat by chopping the meat with a knife, and cooling the fat tail fat and chopping it on a grater.
Add chopped onion, salt, paprika, hot pepper to minced meat.
Thoroughly knead the minced meat and beat it off on a cutting board. Put in the refrigerator for an hour.
After the specified time, mold 12 sausages from minced meat and fry them in a heated frying pan in boiling oil. You need to fry for 12-15 minutes over medium heat, often turning the kebabs over to the other side. As a result, they will be covered with a golden crust, remaining juicy in the center.
Cut the pita sheets in half, grease each with adjika (not completely, but only a small area the size of a kebab).
Put the kebab on the adjika, cover it with a few sprigs of greenery and wrap it in pita bread.

Lula kebab is served hot. Garnish is not required for it. It should be borne in mind that according to this recipe, the kebab is spicy.

Beef kebab can be cooked different ways. If you know how to make minced meat correctly and follow the technology, the finished dish will not disappoint you.

The article describes the ancient recipe cooking kebab. This recipe has come down to our days from time immemorial, but still enjoys well-deserved popularity not only in the Caucasus and Central Asia, but in many countries of the world. Lyulya kebab is a kind of lamb cutlets that are fried like shish kebab on skewers over the coals of the grill. But a properly cooked lula kebab is much superior in palatability and especially juiciness and barbecue, and other dishes cooked on the grill.

Cooking a real kebab is a real art, but if you strictly follow all the rules of cooking and treat this activity with all your heart, then any man can cook this yummy. After all, the preparation of this oriental dish should only be performed by men. Barbecue, coals, hatchet, meat - not a woman's business.

To prepare a kebab, you need to prepare necessary tools and accessories. As mentioned above, you need a barbecue and skewers, as well as firewood for coals. I won’t talk about firewood in this article - cooking shish kebab is common in our regions. The coals are cooked like a barbecue. A meat grinder is not suitable for minced meat, so you need to find a deck for chopping meat, a stump or a very thick and heavy kitchen board made from natural wood. You also need to prepare two large kitchen knives, long with a wide blade, heavy. Or two kitchen axes with even (not rounded) blades. Hatches should be of equal weight with thick, heavy blades.

The lower hatchet in the photo is a great tool for making kebab. And on the top hatchet, made in China, metal savings are visible - the blade is three times thinner than the bottom one. This hatchet is too light and almost not suitable for minced meat.

The main components of the products for the preparation of lula are lamb pulp of any fat content, fat tail fat and onions. Moreover, the replacement of these products is not permissible - it will not be a kebab!

Lamb must be fresh (not from the freezer) with a pleasant appearance and smell. Lamb is separated from the bones and all veins and films are removed from the pulp, then cut into large identical pieces. The deck or board must first be grated so that the chips do not chip off and fall into the minced meat. Put the meat on the board in a circle and, raising and lowering the hands with hatchets, chop until smooth. But - without fanaticism, you should get a homogeneous minced meat, not a cream.

When chopping, fat sticks to the blades of axes and meat begins to stick to them. To eliminate this, you need to periodically lower the hatchets into boiling water - fat will not stick to the heated hatchet.

Put the prepared minced meat in a clean metal bowl and add finely chopped fat tail fat and finely chopped onion. Before slicing, lard should be placed in the freezer so that it freezes and is easier to cut. Chop the onion as small as possible, but carefully, very sharp knife. Cut instead of chopping, and don't crush to keep the juice. A properly cut onion is dry to the touch.

For three kilograms of lamb of normal fat content, half a kilogram falls into minced meat fat tail fat and 600-700 grams of onion. Minced meat is thoroughly kneaded by hand so that the products are evenly mixed and the meat releases protein. During kneading, the protein forms invisible threads that hold the meat together. You can determine the readiness of minced meat by a simple technique - the minced meat must be lifted and thrown onto the board with acceleration. If small granules do not bounce off the main mass, the minced meat is ready.

Add a heaping tablespoon of salt, a tablespoon of zira (cumin), a tablespoon of ground black pepper and two tablespoons of ground coriander for each kilogram of minced meat. You can add finely chopped cilantro to the minced meat.

All this is again thoroughly knead for an even distribution of spices and salt. Distribute the minced meat evenly over the bottom of the container, cover the container with foil, make several holes in the foil with a knife and place the container in the refrigerator for several hours.

This is necessary to solidify the fat inside the minced meat. This frozen fat will keep the kebab on the skewer in the first minutes of frying.

Wet your hands hot water and fashion a patty the size of a large lemon and weighing one hundred and fifty grams from minced meat. We put the cutlet on the skewer. To do this, hold the skewer with your right hand, and clamp the cutlet in your left. We turn the skewer with the right hand, and with the left hand we distribute the minced meat over it. You need to turn the skewer all the time and press down the minced meat - it will be distributed over the skewer by itself. It is important that there are no cavities and voids inside the kebab. Juice collects in the cavities and breaks the kebab. You should get a sausage with a diameter of 3-4 centimeters, evenly distributed over the skewer. The ends of the sausage at the top and bottom must be twisted into a cone.

cooking it 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 it 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 within 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 into small pieces. Add to bowl.

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

4. We cover the container with the prepared minced meat and put it in the cold 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!

Few people dare to put on a barbecue and kindle coals in a city apartment in order to fry meat on skewers. But, as experience shows, going to extremes is not necessary. Often you can get by with a regular kitchen stove. With its help, you get a very appetizing kebab in a frying pan. Step by step recipe with a photo, you can also adapt it to an air grill, multicooker or electric grill. The main thing is properly mixed minced meat, taking into account the proportions of meat, vegetables and seasonings. And remember: no bread or eggs soaked in milk! These are not ordinary meatballs. Shall we start?

Cooking juicy kebab in a regular frying pan

This variation includes breading. Not a classic at all, but how delicious it turned out! Crispy crust with a juicy, spice-smelling center. A worthy alternative to the classic - barbecue - version.

Required products:

How to fry kebab at home in a pan (recipe with photo):

This dish is common in Muslim countries. Therefore, the “right” meat for him is lamb. The second most popular is beef. But who will forbid cooking from pork, if religion allows? Of course, this will not be an authentic version, but a modification. But we also cook not on skewers and barbecue, but on a frying pan and bamboo skewers. So mince. Use ready or crank chopped meat fillet through a grinder. Use a mesh with fine holes to achieve maximum uniformity and viscosity.
Finely chop the onion. Pass the garlic through a press. Wash the greens, chop. You can take several herbs- parsley, cilantro, dill, etc. Add dry spices. I used smoky paprika. The effect is interesting. Also in an optional but desirable set is ground coriander change and peppercorns (black and red). The rest of the seasonings are up to personal preference. Salt.
Stir. Knead with your hands until the mass becomes elastic and viscous. Add starch. Stir. Place the mince in the refrigerator to set the fat.
Prepare the breading. Store-bought crackers are rarely of high quality, so it's safer to make them at home. cut 3-4 pieces white bread or a banana. Dry in the microwave or oven. Grind with a blender (meat grinder) into small crumbs.
With hands moistened in water, form an oblong billet of kebab. Put it on a skewer. If the meat base is prepared correctly, the minced meat will not deform, break, fall off the stick
Roll the lule in breadcrumbs. Instead of crackers, by the way, you can take flour.
Fry in a pan in a well-heated oil on all sides until golden brown.
Serve homemade kebab with pita bread, pickled red onion, pomegranate, fresh vegetables.

Classic kebab, but not on the grill, but in a frying pan

This is how this dish is prepared in many Caucasian families. Only as a heating source, not smoldering coals in the brazier are used, but home gas or electric stove. A good replacement for regular meatballs.

Required Ingredients:

A detailed method for cooking lamb, beef or pork lula kebab in a pan:

In order for the meat to keep the shape of the "pipe" well, it must be quite fatty. To increase the fat content in lamb or beef meat, fat rendered from fat tail is added. You can add lard to the pork. Cut the ingredients into small pieces. Grind with a meat grinder into a homogeneous minced meat. Peel the garlic. Cut coarsely. Separate the cilantro leaves from the stems. Remove the skins from a couple of onions. Cut each into 6-8 pieces. Put everything in a blender.
Grind. The gruel should come out with small pieces onions and spices.
Transfer the vegetable mass to the meat. Add salt and ground seasonings. Mix thoroughly until the minced meat becomes viscous. To get a plastic base for kebabs, it is advisable to cool it for 30-40 minutes in the refrigerator. The frozen fat will allow you to form neat Caucasian cutlets that will not lose shape when fried. It will gradually melt during heat treatment and “seal” inside, under a crispy crust. The dish will come out very juicy!
Put a few kebabs in a hot vegetable fat. Fry from 4 sides, turning the blanks as you fry. It is important that the pan is non-stick coated. If the dishes are ordinary, then it is better to bread the lule in flour or breadcrumbs.
Ready cutlets place on paper towels to absorb excess oil from the surface. Serve with herbs and your favorite side dish.

Meat on the fire - is considered the first dish cooked with heat treatment, ancient man. It is believed that initially, a piece of meat was simply accidentally dropped into the fire, and when they got it out and tried it, they realized that it was tastier than a raw piece. Since then, it has been customary to cook various dishes on fire in any season.

Fillet is fried for a holiday, for a celebration, just for joint gatherings. It all goes back to ancient times and a person will always want to eat a fried piece.

The main bearers of lamb and everything else are deservedly considered men. But when we were expecting our first child, I wildly wanted shish kebab throughout my pregnancy. Almost every day, either my husband or my dad took me to a cafe to pick him up (because I didn’t like homemade at all) and now my eldest daughter is fifteen years old, and literally from half a year she practically doesn’t like any food except beef.

Of course, there are many ways to cook dishes from animals - dishes on a fire, in a frying pan - grill, in an oven, in a slow cooker, and so on. And any of this option has the opportunity to make such an interesting and very tasty dish as Lula kebab.

Do not think that if it is ground, then it is easy to cook. In fact, the cook will require quite a bit of experience and skill. Think for yourself, the mass should hold tightly to the skewer and at the same time be tender and juicy in taste.

I decided to specially prepare for you such an article, which completely opens the curtain on the preparation of this interesting and tasty dish. I'm ready to tell you little cooking secrets the perfect dish from the ground product.

Lula kebab in the oven - a step by step recipe

This method was invented for a long time winter evenings. When you can’t light a fire on the street, but you really want fried food. And it seems to me that it turns out no worse on the grill, just no smell of haze.

What is required for cooking:

Fresh meat to choose from - 1000 grams;
Fresh fat - 0.3 kg;
Onions - 0.3 kg;
Ground pepper - ½ tablespoon;
Zira - ½ tablespoon;
Coriander - one tablespoon.

Cooking process:

I use wooden skewers to prepare this dish, but so that they do not burn, you need to soak them in cold water for at least an hour. If you are cooking on an open fire, use regular iron skewers.

And when forming cutlets, I put on gloves, because this way the blanks stick to my hands less.

In this method, it is quite acceptable as a ground workpiece, and there it is cut into small pieces. Chopped is more convenient to use at a picnic, there is an opportunity to cut it in the same place. At home, I don’t make such a fuss, and just grind by hand.
If you decide to chop it, then it is better to do it with a very sharp knife, and preferably two. How it is prepared in Central Asia.

A classic of the genre is the use of lamb. Ideally, if it is a young lamb. But be sure to add fresh fat to it. It gives juiciness and makes it more tender. And also literally stick to the skewer.

But in urban conditions it is not always easy to find fresh, so in this option it is quite possible to replace it with a young calf or chicken. Just connect more fat tail fat to the dish, since the analogue is more dry. And you need to dilute this fat more than one to one.

In fact, tail fat is difficult to find good, but it is always fresh and tasty from farmers. If you can find a good one, take more, and it can be added to completely different dishes.
When you can’t find good fat tail fat, then replace it with ordinary lard, of course it’s not right, but it will still be very tasty.

The option that I will describe below is allowed by cooking different ways, even on an open fire, even in the oven. Take note and cook when it's convenient.

Well, you can start cooking this delicious dish:

Wash the workpiece, cut into pieces, if there are films and lived, remove them.

There is no fundamental difference in the choice of grinding method. You can both cut and grind in a meat grinder with grates of completely different sizes. The main secret in a thorough kneading of the resulting minced meat.

Freeze fat and chop in the same way as lamb. It will certainly cut easier. Salo is also finely chopped.
We cut the onion into squares of about 5 millimeters.

It is not advisable to grind the onion with a mixer, otherwise it will give a lot of juice and will not allow the product to form the correct shape.
Now we knead the finished chopped product with salt, ground pepper and various dry herbs.

The traditional spices of the East are Zira and coriander, no dish is prepared without their addition. But in our stores it is a fairly common spice. So, I think it will not be difficult for you to find them.

Table salt is put strictly according to the content. Since a lot of salt will push out most of the liquid, and Lula will turn out dry. A little salt will not give a good crust and it will simply dry out.

Now the main point in cooking is beating. Having kneaded it without beating, you simply will not be able to sculpt the desired blanks.

At least fifteen minutes, the batch is beaten off and simultaneously kneaded with special diligence. At the moment when the minced meat acquires a smooth and shiny surface, you can stop beating, it is ready.

Now we press it well to remove air pockets.

Then I usually cover the bowl with food foil, make a few holes so that it does not suffocate, and oxygen circulates better.

Set aside the bowl in the cold for several hours. There, the fat will freeze and in the first moments of cooking it will hold the mold firmly. And then the squirrel released during the beating will go into action. He, like an invisible mesh, will hold the product on the skewer, until a beautiful golden crust is formed.
Interesting action, isn't it? Some kind of chemical magic. Further it will be more interesting.

Now, for convenience, we are preparing auxiliary accessories. For cooking, we need: gloves, hot water and wooden skewers.
We take the bowl out of the refrigerator. Divide immediately into portions, somewhere around 80 grams each for wooden skewers and 0.1 kg for skewers.

We form a very dense ball from each portion.

During the formation of the product, periodically moisten the handles with hot water. So all the fatty components do not stick, but remain in place.

Rolling balls should minimize air pockets inside.

Since it is in such pockets that juice can collect and during the frying process it will simply tear the product from the inside.

Now we take a wooden stick and string a ball on it. Then, pressing tightly with the palm of your hand, we pull it into a long sausage. Again, trying to squeeze out the remaining air as best as possible. At this moment, I slightly scroll the wand itself. So convenient to ram.

Some housewives sculpt round products, this does not affect the taste at all, long thin sausages are more familiar to me.

The main thing is that the shape of the product is convenient for you personally for frying food.

Now another equally important stage has come - the formation of the correct ends. Because if you leave a void at the junction, then oxygen will penetrate inside and spoil appearance products.

I roll the joint into a tube, pressing it firmly. Check each before baking.

Place the meat preparations on sticks on a greased baking sheet or barbecue grill, then make sure that the dripping fat does not smear the surface of the lower part oven. I usually substitute an iron pan. I like cooking this way, excess fat flows out, and the dish turns out to be very tasty.

We fry on sticks for about 25 minutes at a temperature of 220 C, but look for readiness yourself.

Watch as soon as it appears golden brown get it right away. They will overcook and taste tough.
When the dish is ready, each shish kebab shimmers with droplets of fat, golden and fragrant in taste. Indescribable aroma delicious spices And ready meal intertwined together, which makes this dish divinely delicious.

I bake them separately bell pepper, tomatoes, zucchini, eggplant and onion.
And the little secrets of the presentation will be announced a little later. And despite the fact that a lot has been written, this dish is prepared much faster.

I won’t say that everything will work out for you right away; to work with a chopped product, you will need at least minimal skill. But who does not study, he does not know how. Prepare, learn and you will definitely succeed!

But I hope thanks to my detailed description every little thing you can cook the first time.

Grilled Chicken Recipe

With the advent of warmth and the most beloved summer season, it is simply impossible to refuse to cook various types of barbecue.

Chopped on skewers is usually prepared from lamb, veal, chicken, sometimes even pork is cooked in our country. Well, what's wrong with that if we use it, then we can experiment. After all, she is very much loved in our country and what a picnic does without her. The neck with layers of fat is tender and juicy in taste.

It is also possible to mix different kinds cuts, with the addition of fat tail or bacon, or without it. As for even chicken products.

From chicken product Lyulya turns out delicious - kebab both in the oven and on an open fire. In this method, I also tried to make the description as detailed as possible, so that you get a beautiful and tasty dish the first time.
Let's use chicken.

Composition of products:

Chicken thighs - 5 pieces;
Fat tail fat - 0.15 kg;
Onion -3 pieces;
Table salt - 2 teaspoons;
Ground pepper - 1 teaspoon;
Zira - 1 teaspoon;
Coriander - 2 teaspoons.

And of course, judging by the name, you will need a barbecue, skewers, coal and a good mood.

Let's get started:

Cleansing chicken thighs from the skin, carefully remove the muscle from them and chop. The larger the ham, the better. Meat should be at least a kilogram. Relative to this mass, the rest of the ingredients are taken.

Pre-frozen fat tail or bacon cut into cubes of half a centimeter. And the knife must be sharp.

We cut the onion into the same squares, I understand that this is not easy, but you need to try. More large pieces give little juice and is strongly felt in finished products.

But it is absolutely impossible to grind with a meat grinder. It will give so much juice that your products fall apart without really being cooked on fire.

Who said it would be easy? Cooking is an interesting and not simple art, but learning it, you seem to plunge into the colorful world of taste, enjoying the masterpieces of your own cooking.

Mix the chopped mass, onion and fat. I also prefer to grind the spices in a mortar, along with salt and ground black pepper. The main thing is to strictly observe the norm of salt.

For one kilogram of chicken chopped mass, there is one tablespoon of salt.

Transfer everything to a bowl, squeeze out air pockets.
Cover the bowl with perforated foil. And put in the cold for at least 3 hours to solidify the fatty ingredient.

In the meantime, we kindle a fire in the barbecue.

Many do not like to use coals as well, preferring to use only firewood. But for me, it really doesn't matter.

Now prepare yourself more hot water in a bowl for dipping your hands in it while forming the blanks.

We proceed to the workpiece again, take it out of the cold, knead it well and divide it into portions of one hundred grams each.

Roll each portion into a very tight ball. For convenience, soak your hands in hot water right now. So the fat will not stick to your hands.

We take a skewer and with smooth, but strong movements we stretch the ball into a long, thin sausage. Most importantly, keep the proportions, it should be the same size along the entire length.

Make sure that no air remains inside.

We fix the ends of the sausage the most tightly. Form cone-shaped ponytails from the tips.

And without wasting time, put the skewers on a heated grill.

Watch the heat, in case of tongues of fire, dry them with water, and if on the contrary it is not enough, then use a fan.

Do not move away from the fire, because the skewers need to be scrolled a little all the time.

Determine the degree of readiness yourself, because how quickly Lula will cook depends on the size of the product and the heat supplied. It just needs to be a nice crispy crust.

The shish kebab prepared in this way is very fragrant and seductive in appearance. At the time of removing them from the skewer, not much meat juice flows onto the dish. He looks very appetizing. You want to try, don't you?
Well, we continue today's tasty article.

How to cook kebab in a pan

In fact, there is nothing new in this method. This recipe is similar to the previous one, described by me, provided classic cooking. Just put a little less fat component. Or even give it up altogether. You will fry them in sunflower oil anyway.

As long as it's not a grill pan. I love her very much, for the ability to cook various dishes without using any oil. And those fried stripes just drive me crazy.
But tonight I don't want to get away from much classic way cooking, and offer you something new. So let's get started, shall we?

Grocery list:

Minced meat - 1000 grams;
Fat - 0.2 kg;
Onions - 3 pieces;
Parsley greens - 100 grams;
Cardamom - on the tip of a knife;
Black ground pepper - 5 grams;
Red - 5 grams;
Wine vinegar (regular 6%) - 50 grams;
Tomato paste - 4 teaspoons;
Salt - ½ tablespoon;
Wheat flour - 4.5 tablespoons.

Let's start cooking:

We grind the minced meat in any way convenient for you, I like to finely chop it myself.

Cut the onion and fat into equal squares of half a centimeter. If you twisted the mass, then grind these ingredients in the same way.
Cut the parsley into the smallest pieces. I also sometimes add cilantro and basil. The key to this is moderation.

Mix chopped pork and onions with fat tail fat.

Then crushed herbs and spices follow into it, and literally beat the minced meat for twenty minutes to rid it of air pockets.
Then we shift everything into a bowl, cover with foil with small holes, for oxygen circulation. And take it to the cold for three hours.

When the time is up, stir again and add vinegar and tomato paste.

In this method, you can string them on skewers, or you can simply roll them in flour like cutlets and fry them in a pan with the addition of butter. First, fry for 5 minutes on high heat, then ten minutes on medium, until a fried crust is acquired.
Wheat flour, in principle, can not be used.

It turns out this method is cooked like ordinary meatballs.

Place the fried product beautifully on a dish with green lettuce leaves. You know, the main advantage of this recipe is the joint preparation with a side dish. For example, we fry chopped vegetables first, and then add semi-finished products to them. Fast, tasty and easy.
Another thing I want to tell you, changing the spices, you can completely change the taste finished product. For example, the hostesses of Bulgarian cuisine, cumin seeds must be put in this dish. Their size by weight does not exceed 50 grams, and in length no more than 6 centimeters. They call them kebapcheta.

I also found such cooking methods in which ground paprika, chili peppers, garlic, granulated sugar, and including alcohol are added. I don't know what to say, just try it and maybe you will like to cook like this. Of course, I'm here for the classics.
Today I did not begin to talk about the preparation of ground minced meat in specialized devices, for example, an air grill - a great device, or an electric barbecue. But there is nothing complicated there, cook the product as in the methods described above, and fry strictly according to the instructions of the unit.

How and with what to serve ground barbecue

As a standard, a lot of fresh herbs and vegetables are served with it, although no one has yet canceled vegetables on fire. You can bake them, as well as on fire, and in the oven or just in a frying pan. Grilled vegetables can be used for roasting.
In Asian countries, all this is served on unleavened bread fried with oil.

In the Caucasus, shish kebab with vegetables is wrapped in pita bread made from tan hole.
And what is Lula kebab without delicious sauce? For example, pomegranate narsharab, or spicy Turkish sauce. The choice of sauces is huge. And every gourmet will be able to pick it up to your taste.

Pickled onion is also very popular. Very simple to make but perfect for eating. My eldest daughter is ready to eat it in buckets. Here is a short recipe for it:

Cut the onion into the thinnest semi-rings. And pour it with vinegar, diluted with water about 1: 1. Let it stand for about an hour.

Then drain the marinade, add a little chopped greens and serve.
And always goes a large number of various delicious greens, in my opinion this is the best and most useful side dish. Even now, I am writing about this dish, but my appetite woke up and I wildly wanted fried, juicy, with a beautiful crust and fresh herbs.

Traditionally, this dish is prepared from the meat of young lambs, but in our country the use of any type of product is quite acceptable.

In case of uncertainty about freshness, it is pre-soaked in alcohol of at least 40%, but I would not advise you to cook something from it on the grill.

Fat tail fat or lard is always present in cooking.

beat off chopped dish continuously for twenty minutes.

Then let it brew for three hours in a cold place.

The amount of salt is strictly according to the content.

I always pre-soak wooden skewers to prevent them from burning during cooking.

Skewers are good to be thoroughly cleaned of soot and fat.

When stringing chopped, try to make it as dense as possible, this will allow you to prepare beautiful and tasty products.

To avoid sticking of grease to the handles, use gloves when cooking and at the same time moisten them periodically in hot water.

For cooking on fire, make sure that it is medium, so the dish will definitely turn out to be the right roast.

The same can be said about the oven. Watch its temperature.

If you decide to fry in a pan, then put less fat in the products, or fry in a small amount of oil.
Maybe it's time to turn around. I tried to describe in great detail each step of preparing both the minced product itself and the sauce for it. And yes

with what this dish is usually served. Do you have any more questions? Write in the comments and I will be happy to answer them.

But I think until you start cooking everything will be clear. Dare and be sure to write, it worked for you or not. But I doubt that after such a detailed article, something might not work out.

An important point, you need to cook with great desire and good mood. In this case, it turns out even better than expected. Verified by my experience.

Liked the article? Write "Class" in in social networks, so more people from different parts of our world will see us and perhaps give their traditional advice in the comments, it's very interesting to learn. And I will also learn something new together with you.

I am grateful to you for your attention and patience in lamenting my article. And if I inspired you to cook Lyulya - Kebab, it means that it was not in vain that I tried so hard.

Bon appetit, my friends!