How to make minced meat for lula. Traditional recipe for lula kebab on the grill

Shish kebab is perhaps one of the most ancient dishes on Earth. After our ancient ancestors learned to make fire, they immediately began to fry meat on it. We still fry it to this day, regardless of the time of year. Whether at the dacha for a picnic or for a holiday New Year's table, it has been prepared, is being prepared and will continue to be prepared. The call of the ancestors is painfully strong. Everyone loves grilled meat, not counting vegetarians, of course.

And men especially love it, not only to eat it, but also to cook it.

As you know, you can fry meat in different ways - on the grill, in a frying pan, in the oven. Nowadays there are also electric kebabs and air grills. And with all these devices you can cook all types of kebabs, and such special kind, like lalya - kebab, or otherwise kebab made from ground meat.

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

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

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

We will need:

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

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

You can also prepare polyethylene, or latex gloves. For some, it’s more convenient to shape products; in this case, fat won’t stick to your hands.

Preparation:

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

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

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

If you were unable to purchase lamb, you can cook it with beef or even chicken. In this case, it is recommended to add more fat since the beef is very lean. There are recipes where 700 grams or more of fat is added per kilogram of beef.

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

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

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

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

Preparation

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

There are no clear rules here; you can grind both on a coarse grid and on a fine one. The most important thing is that you will need to “knead” it thoroughly afterwards. And while this term is appropriate for the test, that is what the process is properly called.

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

If you use lard, then in this case it doesn’t matter, you can at least cut it or grind it. But it’s better to cut it smaller.

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

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

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

Add salt according to the recipe. Excess salt will cause a lot of juice to leak out during frying. finished goods Because of this, they will be dry and darken. A lack of salt will result in the products not being covered with a crust at the right time, as a result of which the meat will dry out. This is an important point and must be remembered!

5. The next important stage is mixing, kneading and beating the minced meat. Just mix the minced meat in this case won't be enough. All we get in this case is the best option cutlets.

The minced meat must either be thoroughly “kneaded”, or beaten, or both together. The right consistency is one of the main components of a successful dish. This usually takes 20 minutes. When the minced meat is ready, it should be homogeneous and smooth, like elastic, shiny dough.

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

6. After you have reached the desired consistency of the minced meat, you need to press it firmly in the bowl with your palm so that all the air comes out.

7. Then cover the bowl with foil or cling film, in which several punctures must be made so that the meat does not suffocate and so that air can escape.

8. Place the minced meat in the refrigerator for 2 - 3 hours. During this time, the fat will freeze slightly, and at first, while the lula are fried, it will not allow them to fall apart. And then the protein in the meat will “set” from the heat, which will also hold the minced meat on the skewer or skewer, and the meat will slowly begin to brown.

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

9. Prepare skewers, hot water and gloves (optional). Gloves will allow you to keep your hands clean when shaping the products; besides, if you are cooking for guests, this will be the right thing to do from an aesthetic point of view.

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

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

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

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

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

12. Then pierce the ball in the middle with a skewer or skewer. And start forming a long thin sausage, not forgetting to press the minced meat tightly with your hand so that there is no air left in it. If we form a sausage on a skewer, then to make it easier to form, slightly twist it, or rather even rotate it. For each small rotation, grab the minced meat with the other hand and press it tightly.

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

In general, when shaping products, there is no need to achieve perfect proportions. The main thing is that they are all approximately the same thickness, for uniform roasting and aesthetic presentation.

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

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

14. Finished products are laid out on oiled or covered parchment paper baking sheet, or onto a wire rack. In this case, you should place a baking sheet under it, the fat will drain into it. By the way, this method is preferable. Excess oil will drain down, and the kebab will not be so greasy.

If you bake it on a baking sheet, the fat will melt into it, begin to burn, and appear bad smell and the cradles will then need to be cleaned of burnt fat.

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

There is no point in keeping them in the oven, as soon as they are browned, take them out immediately. Otherwise they will become covered with a dark crust and become tough.

The finished kebab is covered with a light golden crust, dripping with juice, incredibly appetizing and tasty, with a divine aroma of meat and spices!

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

I'll tell you right away, do it real kebab ground meat is not easy, you need to practice! But that won't stop us, will it? It may not work out perfectly right away, but with experience, it will turn out better next time!

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

Grilled minced chicken recipe

When the summer season begins, God himself ordered cooking here, including from ground meat.

Lyulya kebab is prepared not only from lamb; it can also be prepared from beef, veal and chicken. Some people also cook with pork. Why not? It is clear that in countries that preach Islam they do not cook with pork, but here they do, and how. We love pork, and all the main types are prepared from it. Since the meat is soft and juicy, it cooks quickly and always turns out delicious.

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

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

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

We will need:

large chicken legs— 1 kg (4 pieces)
tail fat - 150 g (or lard)
onion - 150 g (2 pieces)
salt - 1 tbsp. spoon without top
pepper - 0.5 tbsp. spoons
zira - 0.5 tbsp. spoons
coriander - 1 tbsp. spoon

We will also need a grill and skewers. As well as charcoal, ignition and a special “masher” to maintain the fire.

Preparation:

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

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

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

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

Yeah, it's a whole science culinary arts! But what can you do, any art, as they say, requires sacrifice. In this case, you need to comprehend it! There is no other way!

4. Mix minced meat, onion and fat. Add spices, salt and pepper ground in a mortar or coffee grinder. Remember that you need to add exactly as much salt as you need. Why is indicated in the first recipe.

That is, for 1 kg of minced meat, one tablespoon of salt.

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

7. Level the minced meat in a bowl and “expel” all the air by pressing.

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

9. While the meat reaches the desired consistency, you need to prepare the barbecue, skewers, “swirl” for lighting the coals, charcoal, ignition.

Although many avoid lighting coals with it, they believe that it gives off an odd odor. But chicken meat is tender and susceptible. Therefore, it may be better to light it the old way using paper and thin splinters.

For the same reason, some of my friends do not grill shish kebab on coals, but use birch logs or firewood fruit trees. I fully agree with them, and if it is possible to grill kebab on a wood fire, then this is without a doubt better. If not, then coals will also work.

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

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

11. Remove the meat from the refrigerator and pat it again with your fist so that all trapped air comes out. Divide the minced meat into approximately equal parts of 100 - 150 g each.

12. Take one of the parts and form a bun without air inside and cracks outside. For better and easier shaping of the meat product, wet your hands in hot water. This will prevent fat from remaining on your arms.

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

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

14. To do this, carefully “seal” the junction of the skewer with the minced meat. We make a tight cone, tapering towards the edge, and twist it slightly.

15. Immediately place the skewers on the grill, on the prepared and hot coals.

The heat should be medium, there should be no flames. Just in case, you should have a bottle of water nearby to extinguish them. And also keep the “fan” on hand, you will need it if the heat is not enough.

16. During the entire frying period, rotate the skewers evenly so that the meat is fried evenly.

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

The finished ground shish kebab looks very appetizing. After they are removed from the skewer, the juice preserved inside flows out onto the dish. And of course, I will repeat once again, their taste is simply amazing!

How to cook kebab in a frying pan

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

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

Let's look at a slightly different combination of ingredients in this recipe so that we know how to cook lula kebab not only in the classic way, but also in a different way.

You will need:

lamb (or beef) meat - 1 kg (or mixed minced meat)
fat tail fat - 200 g
onions - 2 - 3 pcs
parsley - bunch
crushed cardamom - a pinch
or coriander - 1 tbsp. spoon
black ground pepper- pinch
ground red pepper - a pinch (optional)
vinegar- 1/4 cup (or 6% regular)
store-bought tomato paste - 1 - 2 tbsp. spoons (optional)
salt - 1 teaspoon
flour - 4 tbsp. spoons

Preparation:

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

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

3. Chop the greens as finely as possible. Instead of parsley, you can use cilantro (for those who like it), basil or tarragon. But just one thing so that there is no overkill different tastes and aromas.

4. Mix the minced meat with onions and fat.

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

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

7. After the time has passed, take out the minced meat, add wine vinegar and tomato paste, mix again and clap with your palm.

8. Form sausages by stringing them onto skewers, or just without skewers, roll them in flour and fry in a hot frying pan with the addition of large quantity oils You don’t need to fry for long, only 4 - 5 minutes, then reduce the heat to medium and fry for no more than 10 minutes until a nice golden crust appears, that is, until cooked.

By the way, you don’t have to use flour.

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

9. Place finished products on lettuce leaves and decorate fresh vegetables.

There is another advantage of cooking lula - kebab in a frying pan. This way you can cook them right away with a side dish, such as vegetables. That is, first lightly fry the coarsely chopped vegetables in a frying pan, and then place the finished minced meat directly on top of the vegetables. It turns out quickly, not so greasy, and most importantly, it’s delicious.

It should also be noted that other spices are added to enhance and change the taste. For example, in Bulgaria, cumin is added to kebabs. They are made small, weighing 40-50 grams and 5-6 cm long. They are called kebapcheta.

There are also recipes where paprika, hot red pepper, crushed black peppercorns, garlic, sugar, and even vodka are added to the minced meat. Maybe this is what is needed, you be the judge. Personally, I am a supporter of the classic recipe, no matter where it is cooked - in the oven, on the grill or in a frying pan.

Today we did not touch upon recipes according to which you can cook lula kebab in an electric kebab maker or on an air fryer. But in principle, if there is a need to cook them, then we prepare the minced meat according to any of the proposed recipes, and then you can proceed according to the instructions for the device.

How and with what to serve ground shish kebab

As a rule, shish kebab made from ground meat, however, like regular shish kebab, is served on large dish with fresh or grilled vegetables. You can bake them not only on the grill, but also in the oven on a wire rack, or in a grill pan. You can also bake vegetables in foil in the oven.

In Asia, they are also served with flatbread, both regular and unleavened dough. The flatbread from it turns out thin in the form of pita bread, only fried in a frying pan with a small amount oils

In the Caucasus it is served with lavash. Often they even simply wrap it in it.

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

Pickled onions are also usually served. It's not difficult to marinate it. And the dish with it becomes much tastier, the onion goes well with the meat and emphasizes its taste.

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

A sufficient amount of fresh herbs is also served. The golden color of the meat, the juicy pulp of the vegetables and herbs look great on a large platter. All this splendor invariably stimulates the appetite and is great to eat, and with pleasure!

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

Use any meat at your discretion, but classic version made from lamb
It is better to cook from young lamb meat
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 than shish kebab don't cook)
adding fat is necessary
kneading and beating the minced meat is mandatory (at least 20 minutes)
It is also necessary to keep it 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 baking
skewers must be clean, dry and cold
string the minced meat onto skewers or skewers very tightly so that no air remains in it
To prevent fat from sticking to your hands, you can use gloves, and you need to wet your hands in hot water
fry on the grill over medium heat until a light golden crust appears, do not overcook, otherwise the meat will not be so juicy
You should also not overcook in the oven, since the dish is prepared from minced meat, it will cook very quickly
when cooking in a frying pan in oil, it is better to reduce the amount of fat in the minced meat, otherwise the dish will turn out to be too fatty

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

Although questions usually appear during the cooking process itself. When you read, everything seems to be clear. In this case, cook, try, write what worked and what didn’t work. Although I'm sure everything will work out.

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

If you find this article useful for yourself, then I will be glad to receive a “Class” from you on social media. networks. I will also be glad to answer your questions in the comments.

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

When deciding how to cook lula kebab, it is worth knowing that the dish is considered Muslim, and therefore traditionally at home it is prepared from lamb meat in a frying pan. But nowadays this condition is no longer mandatory; you can fry a dish made from chicken, beef, rabbit, turkey, etc. In Georgia they completely knead minced pork and beef and cook a dish on it. Consider easy and easy-to-implement recipes for lula kebab in a frying pan.

The subtleties of cooking lula kebab in a frying pan

1. Particular attention is paid to minced meat; it should not be too soft and tender. On the contrary, minced meat is often used for kebab. The piece is washed thoroughly, then sharp knife turn into small pieces. In cases where preference is given to a meat grinder, choose a large mesh.

2. It doesn’t matter on what basis lula kebab is prepared, from chicken or lamb in a frying pan, recipes rarely include eggs. To make the meat base more viscous, the minced meat is supplied with fat tail fat (classic), lard or chicken fillet. This move will prevent the mass from spreading and slipping off the skewers. Also, before forming the sausages, the meat base is cooled in the refrigerator for 50-60 minutes.

3. Fat must be chopped with a knife before adding. If you want to make the chopping process easier, place it in the refrigerator for a while before cutting.

4. The frying technology itself is not difficult. For the first 2-3 minutes, the formed sausages are fried on large quantities hot oil. When the crust appears, the heat is reduced to medium, in this state the dish is cooked until cooked (about 10-12 minutes).

Lamb lula kebab in a frying pan: “classic”

cilantro (greens) - 45 gr.
onion - 2 pcs.
fat tail fat - 280 gr.
lamb meat - 1 kg.
spices - in fact

If you don’t yet know how to cook the world’s most delicious lula kebab, we suggest making this recipe a reality at home. The dish is fried in a frying pan, as it should be.

1. Rinse the meat under the tap and dry it to remove excess moisture. Get rid of all kinds of films and veins. Arm yourself with a big knife, do minced minced meat. Grind it as finely as possible.

2. Keep the tail fat in the cold in advance to make it easier to grind. Slice and add to lamb. Add diced onion to this.

3. Rinse the cilantro; do not use the stems. Chop it and mix it in common minced meat, carefully combining the ingredients with your hands. Season with spices and salt to taste, start kneading.

4. This is the longest process and takes from 10 to 20 minutes. It is necessary to knead the minced meat with your hands until a viscous consistency is formed. When the desired result is achieved, leave the base in the refrigerator for 1 hour.

5. After the specified period, remove meat mass. Place your hands in a container of water and start making sausages of the same shape. Since you need to cook lula kebab in a frying pan according to all the rules, the sausages should taper slightly at the edges.

6. To have a clearer idea of the size of the cutlets, focus on the indicators: for one sausage there is an amount of minced meat the size of a tennis ball.

7. Before preparing lula kebab, you should take skewers. If you don’t have them at home, use wooden bamboo sticks. Before frying in a frying pan, you need to attach a skewer to the cutlet and press it inside, then seal the edges of the minced meat back.

8. Pour oil into the frying pan, heat it to maximum, and send the sausages for frying. Turn occasionally and cook until a crust forms on the entire surface.

Chicken lula kebab in a frying pan

chicken fillet - 0.5 kg.
onion - 1 pc.
parsley - 10 gr.
garlic cloves - 3 pcs.

1. Wash the chicken, dry it, chop it with a large knife. Chop the onion into cubes, chop the parsley without stems. You can add a small piece of chili pepper by chopping it randomly.

2. Combine all the listed components, sprinkle with ground pepper, salt, add garlic pulp. Begin to intensively knead the base with your hands until you obtain a viscosity. Then pound on a cutting tray for fluffiness.

3. When deciding how to prepare sausages for lula kebab, it is recommended to wet your hands in cool water. At home, sausages are formed arbitrarily, but according to all the rules and frying in a frying pan, it will be better if the cutlets have slightly narrowed edges.

4. Pour oil into the pan and heat it to maximum. Throw the product onto the fryer and cook until browned, turning constantly. Then reduce the power to the middle, mark another 7 minutes and turn off.

Lula kebab made from mixed minced meat with bell pepper

minced pork and beef - 800 gr.
onions - 3 pcs.
lard - 90 gr.
sweet pepper - 2 pcs.
feathers green onions- 3 pcs.
garlic cloves - 4 pcs.

1. It is better to take minced meat from pork and beef meat. The lard must be chopped in advance, passed through a large mesh grinder and mixed into the meat base.

2. Chop two onions with a large knife or chop with a blender (not recommended). Add to the minced meat, add chopped green onion, garlic pulp, ground pepper and salt.

3. Start kneading the minced meat for 10-15 minutes. Then place it in the refrigerator for 45-60 minutes. During this period, clean sweet pepper and chop into squares. You should have one onion left, it needs to be chopped into rings.

4. The minced meat has cooled down, let’s start forming the cutlets. Be sure to wet your hands in cold water beforehand to prevent the meat base from sticking to your hands. The sausages should reach 7 cm in length with a diameter of 2.5-3 cm.

5. Now arm yourself with skewers or bamboo sticks. First thread the cutlet, then a piece of sweet pepper and onion. Next again comes the cutlet, vegetables, etc. After formation, the lula kebab is fried for 13-15 minutes until crusty.

Beef lula kebab

minced beef - 0.5 kg.
greens - 15 gr.
onion - 1 pc.
hops-suneli - 1 gr.
pepper mixture - 1 gr.
butter - 60 gr.
mint, basil, oregano (dried) - 1 g each.

Before you prepare lula kebab, arm yourself with all the presented ingredients at home. The dish is easy to fry in a frying pan.

1. Soak bamboo skewers in cold water. The procedure will take no more than half an hour. Take ready-made minced meat or prepare it yourself. In the lula kebab recipe, all ingredients must be fresh.

2. Homemade minced meat ensures that the cutlets will not fall apart when frying in a frying pan. Meanwhile, peel the onion and chop into cubes. In this case, such a vegetable does not need to be passed through a meat grinder.

3. Finely chop the greens and mix them with the onions to the minced meat. Enter the required spices and butter. Achieve homogeneity from the components. After this, the minced meat must be beaten on the table. Leave the mixture to infuse for a third of an hour.

4. Make sausages weighing no more than 150 grams. String the mixture onto sticks. The kebabs will be about 8 cm in length and 4 cm in diameter. Try to make approximately equal sausages so that they can fry evenly.

5. It’s easy to figure out how to fry lula kebab; to do this, heat the oil in a frying pan. Use a container with a thick bottom. Fry the sausages at maximum power on each side for 1 minute. Reduce the burner to low. Cook the dish for about 10 minutes.

When deciding how to cook lula kebab, follow the recipe at home. The dish is quite simple to fry in a frying pan. Enjoy your snack!

Lula kebab in a frying pan in lavash

minced pork and beef - 1 kg.
lard - 200 gr.
onion - 500 gr.
dried cilantro - 4 gr.
fresh greens - 100 gr.
hops-suneli - 8 gr.
purified water - 0.1 l.
vinegar - 45 ml.
lavash - 5 pcs.

To understand how to fry lula kebab in pita bread in a frying pan, follow the simple instructions.

1. Pass all the onions through a meat grinder, except for 2 onions. Mix the pulp into the minced meat. Finely chop the lard and add to the mixture. Add dried cilantro and suneli hops. Add salt if necessary. Mix the minced meat.

2. Wash the greens and chop finely. Add to the minced meat and mix the mixture again. Place in the refrigerator for 30-40 minutes. Separately, chop the previously set aside onion into halves of rings. Place it in a mixture of water and vinegar.

3. Take out the minced meat and make sausages. Heat oil in a frying pan. Fry the lula until crusty over high heat. Reduce the burner to low. Cook for another 12-15 minutes, turning regularly. Wrap the kebab in pita bread. Eat with onions and ketchup.

Before you prepare unique lula kebabs, just study several of the presented recipes. At home, the dish turns out no worse than at the fire. Lula kebab looks really appetizing in a frying pan.

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

Classic lamb kebab

By classic recipe the dish under discussion is prepared from the same products, but different ways. You can bake lula kebab on skewers or a grill using a grill, cook in the oven, or simply fry in a frying pan. The recipe includes following products: 280 g fat tail fat, a large spoon of ground coriander and the same amount of cumin, 750 g of lamb pulp, 4 onions, a bunch each fresh dill and cilantro, salt, 6-7 garlic cloves.

Lamb washes well cold water and is cut into small pieces.
Garlic and onions are peeled and cut into several pieces.
The greens are washed and finely chopped.
The meat is turned into minced meat along with the rest of the products prepared in the previous steps. The resulting mass is infused in the cold for about an hour.
Thick kebabs are formed using skewers or wooden skewers.

The meat is cooked using the chosen method until it is deliciously golden.

On the grill at home

If you decide to cook lula kebab according to this recipe on the grill, then you can lay out the preparations on wooden skewers in a special grill or use skewers. Cooking is carried out according to the principle of shish kebabs, only the dish is kept over the coals for much less time until it is ready. The kebabs are turned over periodically.

In the oven

Lula kebab turns out very tasty in the oven. To prepare the dish, take a wire rack, cover it with oiled foil and place it on top meat preparations on skewers.

To prevent the wooden base from burning in any of the chosen methods, it must be soaked in cold water for at least one hour in advance.

In a frying pan

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

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

To make lula kebab, just cook delicious minced meat . To do this, the meat is passed through a meat grinder several times along with onions, garlic and herbs. You can also add fat or lard. Be sure to put it in the finished minced meat aromatic spices, which are chosen depending on the type of meat. Some recipes also suggest pre-marinating the meat to make it more tender. This is especially important for pork.

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

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

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

Secrets of making the perfect lula kebab

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

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

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

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

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

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

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

Ingredients:

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

Cooking method:

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

Interesting from the network

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

Ingredients:

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

Cooking method:

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

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

Ingredients:

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

Cooking method:

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

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

Ingredients:

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

Cooking method:

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

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

Ingredients:

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

Cooking method:

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

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

Ingredients:

minced meat - 1 kilogram;
lard - 150 grams;
onion - 1 piece;
salt - to taste;
cilantro - to taste;
ground black pepper - to taste.

The juiciest lula kebab. Step by step recipe

To prepare minced meat, we take meat: it can be lamb, beef or chicken - basically, whatever you want. It will be very tasty if you mix several types of meat. Under no circumstances should you use frozen meat to prepare lula kebab - it must be fresh. We wash it, blot it well with a napkin, and dry it. We cut off all the veins and films, twist them through a meat grinder. It is best to use a mesh for a meat grinder with a large grid: then the minced meat will be the ideal size.
Cut the lard (if you have a piece with skin, you must cut it off) into small pieces and, like meat, grind it through a meat grinder. You can't do without lard. Pieces of fat act as a gluing material between the minced meat and onions and prevent them from falling apart.
The onions were peeled, washed, dried, and cut into strips.
Be sure to wash the cilantro and cut it finely. I will use frozen lula kebab: such greens are also perfect for preparing a juicy dish.
Now we take a large bowl and mix all the products we have prepared in it: minced meat, lard, onions and cilantro. Add salt and be sure to ground black pepper: you can’t do without them. Here, in principle, are all the components. You can, of course, add some other spices, but don’t overdo it too much. This dish does not like a large selection of herbs; it is best to stick to ground black pepper and cilantro.
To make the lula kebab juicy, it should be beaten well. This is done very easily. Take the minced meat with both hands, try to grab it all, lift it and quickly lower it back into the bowl. It's like you're throwing him away. Do this several times, then stir it. Again, beat it several times: repeat the whole procedure several times.
When the minced meat is well beaten, put it in the refrigerator for several hours. After the minced meat has cooled, pinch off a piece the size of a large cutlet, like your fist. Before doing this, be sure to wet your hands with water: then the minced meat will not stick to your hands. Moreover, in winter time Hands should be moistened with warm water, and in summer, on the contrary, with cold water.
Thread the prepared cutlet onto a skewer. This should be done carefully, all the time smoothing the minced meat over the surface. When the meat is distributed throughout the skewer, be sure to check that the layers are even on all sides. Advice: in order for the minced meat to stick well on skewers, they need to be of a large diameter: on thin ones it will not stick well and will simply fall off during frying over the fire.
Distribute the remaining minced meat among the remaining skewers: do not forget to dip your hands in cold water. From our portion of products we got six identical skewers.
Lula kebab is fried on the grill. Therefore, you need to make a fire in advance, let the coals burn out and place skewers on the grill. To prevent the lula kebab from burning, much less remaining raw, it should be turned over: preferably every 30 seconds. In just a few minutes you will feel the aroma fried meat at the stake. It takes approximately 12 minutes to fry this yummy dish. But everything, of course, depends on the heat of the fire and the thickness minced meat on skewers.
When the lula kebab is completely browned on all sides and releases clear juice when pierced, it is ready.

All that remains for us is to immediately serve the lula kebab to the table before it cools down. Serve it with herbs and the sauce you like best. By the way, it’s ideal for lula kebab tomato sauce: especially, sharp-sweet taste. And don’t forget about fresh white bread: it goes perfectly with meat roasted over a fire. Hope you liked the recipe easy preparation lula kebab. Don’t forget about our website “Very Tasty”: because there is still a lot on it various recipes goodies. Bon appetit!