Lula kebab from frozen minced meat. Pork and beef in a pan

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 onion. 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.

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, onions are included in the kebab recipe. 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 be quickly covered golden brown, 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.
Not big amount lard lubricate the grate of the electric barbecue grill. 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- 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;
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, ready meal won't disappoint you.

I propose to cook interesting dish from minced meat using the kebab kebab recipe at home. Often these sausages are cooked on an open fire, but my recipe for bab lulyaki involves the use of an oven and a frying pan. It is very comfortable.

With the onset of the first warm days, everyone wants to get out into nature. No picnic is complete without grilled meat. Each company has connoisseurs who can perfectly fry kebabs, steaks and various sausages on a fire. But not everyone knows how to cook bab cradles at home using an electric grill or oven instead of a barbecue.

Fried meat sticks are called both lulyaki bab and lula kebab. I assure you that they are one and the same. Regardless of the name, the dish is very tasty and satisfying.

I will cook lyulya on an electric grill. The advantage of using a kitchen device is that no additional oil is used during cooking. Usually, to get delicious fried meat, pork with fat is chosen. For dietary purposes, this choice should not be made, an excellent alternative to fatty pork neck there will be lean meat with a bright taste.

Grind the meat in a meat grinder, salt, add all the seasonings, mix. The onion is finely chopped with a knife, the smaller the pieces, the better. In no case should you use a meat grinder or blender to chop onions. A heavily chopped onion gives a lot of juice, which makes the minced meat liquid. Because of this, the formed cutlets will not stick to the skewers.
The greens are moved, washed under running water, the leaves are cut off and finely cut. There should be as much cilantro as parsley and dill combined. Fresh spicy herb will give homemade kebab a special flavor, so you should not be stingy and put more.
The meat is mixed with onions and herbs. Now the most crucial moment is ahead - the minced meat needs to be beaten off. This technique helps to make it dense and uniform in structure, in this case, the beaten kebab cutlets do not stick well and do not fall apart. Beating is done by throwing the total amount of minced meat on the table or into a large bowl, the process must be repeated several times. You can beat off not the entire volume as a whole, but each portion separately. We divide all the meat into identical balls, prepare skewers or wooden skewers. We throw a portion of minced meat 4-6 times from hand to hand, at the same time forming an oblong cutlet.
Carefully thread the formed sausage onto a skewer and place on a preheated grill. The same must be done with the rest of the portions. According to the recipe, bab lulyaki is grilled for about 15-25 minutes - it depends on the power of the appliance. The degree of roasting should be such that clear juice stands out from the meat sausage on the break.

Lula kebab recipe in the oven

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

When using this option, first fry the bab cradles in a lightly oiled pan (higher than medium heat).
As soon as the meat is lightly browned, place the kebab kebab in the oven, preheated to 180-190 degrees. We bring the dish to readiness, it will take about 25 minutes.
It is necessary to carefully consider the process of frying, as the meat is easy to overdry. Turn the skewers regularly to ensure they brown evenly on all sides.

Regardless of which recipe you used: bab cradles are only served hot.

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 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 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!

Recently, many of our compatriots, going out into nature, prefer to fry not shish kebabs, but kebab. If minced meat is prepared for him in advance, then it is done very quickly, without forcing the company to languish in anticipation. At the same time, it turns out juicy, satisfying, covered with a ruddy crust. If you are embarrassed that the traditional kebab, like most other oriental dishes, is made from lamb, let the fact that kebab has long become an international dish and is made from any type of meat, even poultry and pork. However, not everyone succeeds in cooking a kebab on the grill the first time: meat sausages simply fall off the skewers onto the coals. This trouble can be avoided if you know a few secrets.

Cooking features

Cooking kebab on the grill is an art, but anyone can master it. Recommendations will help experienced chefs who have been pleasing their friends for a long time, arranging picnics in nature, with this tasty and satisfying dish.

Minced meat for kebab can be made from any type of meat, as long as it is fresh and of high quality. A frozen product for cooking kebab on the grill is not suitable, even if you have defrosted it in accordance with all the rules.
Minced meat for kebab should be cooled before use. In nature, such an opportunity may not be. Therefore, it does not hurt to cool the minced meat at home, and then use a cooler bag.
In order for the kebab to turn out juicy on the grill, it is not recommended to turn the meat for it through a meat grinder, especially through a fine grate. It is better to chop the meat by hand. To do this, it must be washed, dried, cut into plates about 1 cm wide, no more. Then, with a heavy knife or hatchet, you need to chop these pieces, first in one direction, then in the other, turning the board 90 degrees. After that, minced meat is collected towards the center and chopped again. So you need to continue until the meat is crushed to the consistency of minced meat. To speed up the process, several layers of meat can be chopped at the same time, putting them on top of each other. The process is laborious, but the result is worth it.
In order for the minced meat to turn out to be sufficiently viscous without adding eggs and other ingredients, it is necessary to put tail fat or lard in it. You can do without them only when cooking chicken kebab, since the minced meat from it already turns out to be viscous. Lard or fat, unlike meat, should be crushed carefully, to a paste. You can do this with a meat grinder or blender.
Minced meat will be dense only if it is well kneaded and beaten off. They usually knead it for at least a quarter of an hour, beat it off for at least 10 minutes, putting it in a bag so that splashes do not fly.
Usually for juiciness in chopped meat onions are added, however, if you are going to cook kebab on the grill, you can refuse it or use it in minimum quantity. At the same time, it cannot be turned through a meat grinder; it can only be chopped with a knife. Otherwise, it will release the juice and make the minced meat less sticky, which will make the kebab stick worse on skewers.
Traditional flat skewers are not the best for kebabs, as they can come off. It is better to take long and thick wooden skewers. For safety, it is recommended to soak them in water before use.
To make the meat sausages dense, it is best to stick the skewers with minced meat, wetting your hands in warm water With salt.
To prevent the kebab from burning and frying at the same time, make it not too thick. The optimal width is 2.5–3.5 cm. But the length of the kebab will depend on the width of the barbecue.
Lula kebab will brown well, but will not burn or dry out if the skewers are turned over and fanned more often.

Knowing the secrets of cooking kebab on the grill, you can choose any recipe - you will certainly succeed in a dish.

Traditional kebab recipe on the grill

lamb pulp - 1 kg;
tail fat - 0.3 kg;
dried basil - 5 g;
cilantro or parsley (fresh) - 100 g;
onions - 0.2 kg;

Cooking method:

Wash and dry lamb meat. It is better to take lamb meat. Otherwise, it does not hurt to soak it in vodka for an hour, although this is not necessary.
Clean from films, veins. Finely chop until minced.
Cool fat tail fat and grate it, mix with minced lamb.
Peel the onion, cut into small pieces, add to the bowl with minced meat.
Chop the greens and also send to the minced meat.
Sprinkle in the basil, salt and pepper. Knead it well with your hands, then carefully beat it on a cutting board.
Refrigerate for an hour.
Cover the skewers with minced meat, place on the grill over the coals. Fry, flipping and fanning, for 10-12 minutes.

Lula kebab should be served with tomato sauce. You can add pickled onions and vegetables to the plate - they will not spoil its taste. Instead of bread, take pita bread with you to nature - it goes best with kebab.

Beef kebab with pickled onions

beef pulp - 1 kg;
pork fat - 0.2 kg;
parsley - 100 g;
lemon - 2 pcs.;
onions - 0.4 kg;
salt, cayenne pepper - to taste.

Cooking method:

Wash the meat, dry it, cut into pieces and turn through a meat grinder (preferably through a nozzle with large holes).
Grind lard with a meat grinder, mix with ground beef.
Finely chop the parsley with a knife, add half to the minced meat.
Salt and pepper it to taste. Knead thoroughly with your hands, beat and refrigerate.
While the mince is cooling, cut the lemons in half and squeeze the juice out of them into a bowl.
Peel the onion, cut into half rings.
Put in a bowl with lemon juice, sprinkle with parsley, salt and pepper. Add water so that the marinade completely covers the onion.
After half an hour, remove the onion from the marinade.
Form flat sausages, string them on skewers, press the minced meat tightly with your hands so that the kebab does not jump off into the grill.
Put the kebab skewers on the grill over the coals. Roast for 12 minutes, turning over.

Serve the kebab kebab prepared according to this recipe with a side dish of pickled onions and sauce from fresh tomatoes with greens.

Chicken kebab

minced chicken - 1 kg;
onions - 0.2 kg;
table vinegar (9 percent) - 20 ml;
water - 100 ml;
fresh basil - 20 g;
dried basil - 5 g;
green onions - 20 g;
salt, black ground pepper - to taste.

Cooking method:

Chop the onion with a knife, marinate in a mixture of water and table vinegar within 20 minutes.
Remove the onion from the marinade, squeeze it well, add to the minced meat.
Pour the minced basil, dried and finely chopped fresh with a knife. Salt it and pepper it.
Knead the minced meat with your hands for 15 minutes, then place in a bag and beat it on the table.
Take the minced meat out of the package, put it in the refrigerator for an hour.
Cover with minced meat wooden skewers, pre-soaked for an hour.
Place on the grill and grill over the coals for 8-10 minutes.

Serve chicken kebab topped with green onions. tomato sweet and sour sauce fits him perfectly.

Pork lula kebab

pork - 1 kg;
onions - 0.2 kg;
lemon juice - 50 ml;
cognac - 20 ml;
olive oil - 20 ml;
paprika - 5 g;
dried basil - 5 g;
fat - 0.3 kg;
salt, black ground pepper - to taste.

Cooking method:

Mix salt, spices, pour lemon juice with cognac and olive oil.
Wash the pork, cut into plates and marinate.
After an hour, remove the meat from the marinade and, together with the fat, scroll through a meat grinder.
Add finely chopped onion, knead the minced meat until a viscous consistency, then beat off. You need to beat off until the stuffing stops sticking to your hands.
Refrigerate for 40 minutes. Shape into sausages and thread them onto skewers. Put them on the grill.
Grill the pork kebab over the coals for 10 minutes.

Serve pork kebab with ketchup and mustard, fresh vegetable salad.

Cooking kebab on the grill requires a certain skill, but everyone can master it. The main thing is to cook minced meat correctly and follow the instructions in the recipe.