Prepare lula kebab at home. Classic beef kebab

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 gr
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, so they chop the meat for shish kebab 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 light golden crust.

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 the finished products on lettuce leaves and garnish with 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, can be served 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!

Like any other, it has its own characteristics - for example, the resulting oblong “sausages”, taken from, traditionally include lamb, which is finely chopped with sharp knives; for juiciness and to achieve a certain consistency, they are added fat tail fat.

However, this is a classic. If you don't want to follow tradition, you don't have to take these subtleties into account. The minced meat can be prepared in a blender if you do not want to chop the lamb with a knife or hatchets. By the way, you can take pork or chicken instead - it will be just as tasty.

Next, we will tell you how to make lula kebab correctly so that you will be recognized, if not as a chef, then as a born cook. Below are basic recommendations, several recipes and videos to make it easier for you to cope with this dish if you are just getting acquainted with it.

By hand or through a meat grinder: preparing minced meat

This process requires skill, but it is also rich in nuances, which are desirable, but not necessary, to adhere to. Why? Because even meat put through a blender will be as juicy as chopped with a knife, if you follow all the rules.

So, what do we hear if the conversation turns to the standard lula kebab on coals?

Lamb, pork, beef or chicken must be chopped finely, thoroughly, by hand.

Onions must be added to the minced meat. You can add fat tail fat if the piece you took is not fatty enough.

The base for the dish must be cooled - to do this, put it in the refrigerator for several hours.

And now - how we do it. It turns out that it's all about the fat. It should be taken in the following ratio - a third of the prepared meat. Maybe a little more, but definitely not less. Another ingredient that is hard to imagine without is onion. If you don’t like it, you don’t have to add it - it will be tasty and juicy without it. But if you still decide to chop it, be careful - the more it is, the more likely the minced meat will slip onto the coals during frying. And we don't need this. So we take the same amount - approximately ⅓ of the weight of lamb, pork, beef, chicken.

So, we have prepared all the components. All that remains is to put them to use. What we do:

We chop all products (meat, onions, garlic) by hand sharp knife or hatchets, making sure that their point falls flat. If the minced meat sticks to the metal, you need to immerse the hatchets in boiling water so that they heat up thoroughly. If it is not possible to use “piercing-cutting” tools, we grind the selected piece - either in a blender or in a regular meat grinder.

We bring the lard (if we use it) to a certain consistency - it should resemble a paste that will reliably “glue” all the ingredients together and will not allow the structure we created on the skewers to fall apart.

Mix the resulting mass thoroughly, ensuring an even distribution of the products.

After this, add salt (1 level tablespoon per kg), pepper to taste, other seasonings (ground coriander, cumin, paprika), herbs (for example, cilantro).

Squeeze the juice of half a lemon into the minced meat and mix again so that all components are saturated with it.

Our base is ready. We put it in suitable dishes, cover the last one with foil, do not forget to make a couple of holes in it. Place in the refrigerator for 2–2.5 hours. During this time, the fat inside the mass will harden and make it plastic.

Since we must learn how to properly prepare lula kebab, we are also interested in another important question - how to give it the required form and place on skewers? Answer:

Option No. 1 – we sculpt an oblong “sausage” directly on the skewer.

Option No. 2 – soaked in hot water Using your hands (so that the minced meat does not stick), we give the mass the desired shape - a perfectly smooth cutlet without cracks. Then we string it onto a metal rod and carefully distribute the meat along the length. There should be no holes or voids inside.

Prepare the grill or barbecue

Here are the conditions necessary for perfectly fried meat:

High temperatures

"Greyed" coals

You cannot fry on “red” coals - the temperature they provide will not be enough for the minced meat to set and not fall apart. As soon as the ashes appear, we use skewers covered with meat mixed with fat, onions, and spices. Patience is soon the most juicy and tasty dish will be ready.

How long does it take to cook lula kebab?

Approximately 5-7 minutes - during this time the minced meat should be covered golden brown crust from all sides. If juice flows from the tip, then you did everything right, congratulations! All that remains is to invite the guests to the table and prepare the side dish - fresh vegetables with green lettuce, baked eggplant, mushrooms, tomatoes.

Another option - original snack, which is called Turkish dip. For it we will need sweet peppers (2 pieces are enough), a glass of ordinary yogurt, a little hot sauce(chili, tabasco), crushed garlic clove, 100 g soft cheese, salt and vegetable oil(1 tbsp). Cut the peppers into halves and bake on a wire rack until they are tender, then remove the skins and leave the vegetables for a few minutes to allow the flesh to cool. Then finely chop it and put it in a cup. Add garlic with salt, sauce, butter, yogurt, cheese. Puree the resulting mixture in a blender bowl. That's all. You can try our main dish.

Beginner mistakes: what not to do when preparing lula kebab

Adding semolina, soaked bread crumb, eggs

Don't forget: we're not making cutlets. We only need those ingredients that we have already written about above: meat, onions, lard.

Insufficient heat

We repeat: the coals must be gray. If they are scarlet when you put the skewers on them, the meat will slide off the rod.

Lots of onions

If you add too much onion, the mince will be too juicy and will definitely fall apart during cooking. So make sure you have everything in moderation.

Minced meat with veins and films

Let's face it: such a dish will simply be unpleasant to eat. So, in advance, remove all films and veins that cannot be cut with a knife.

Onions minced

In this case, a lot of juice is released from it, which is good during frying, but not during the preparation process.

Excess spices

It is better not to interrupt the taste of the meat itself and add them with caution. If you want only the juiciness and tenderness of lamb, your option is with salt and black pepper. Nothing extra.

“Unfinished” minced meat

That is, the one that was poorly kneaded. Don't forget: the longer you work magic on the mass, the more homogeneous and plastic it becomes. This will help it stay on the skewer and become a juicy kebab. If you are not sure that you have worked long enough, try hitting the base - lifting it off the table or board and throwing it with force.

Lots of fat tail fat

This ingredient is one of the most important in original recipe. But if you add too much fat, once it starts to melt, your “sausages” on the skewers will fall apart.

Coals in the water

If the water with which you wet your hands during modeling and shaping gets on the coals, they can not only go out, but also give off smoke to the lamb (beef, pork) with a far from pleasant smell.

How to deliciously cook lula kebab on the grill at home: recipes

This dish is almost impossible to radically change - after all, we are accustomed to classic version. Many find it difficult to imagine something else with the same ingredients. But there are several ways to diversify the taste:

Don't be afraid to take different varieties meat. For example, chicken, as Glorious Friend did. Watch and be inspired. You can also use beef, lamb and even – for those on a diet – turkey. But the traditional dish is still prepared from lamb and lamb fat, so if you make it from another product, be kind enough to come up with your own culinary discovery other name.

Make the minced meat a little sweet. Do not take it under any circumstances fresh fruits– only dry ones (dried apricots, prunes), chopped into small pieces.

Add new spices - for example, ginger, ground to a powder, mustard seeds, turmeric. Or lemongrass, a Chinese root (galangal) - if you find those options.

Here are a few proven recipes for those who want variety, even if we are talking about... traditional dish, which is prepared strictly according to the rules. Since the process of making lula kebab was described in detail above, we will indicate only the necessary ingredients.

With pork

meat itself (1 kg);

3 onions;

8 cloves of garlic;

lemon juice;

pepper (black or red);

With beef

meat (2 kg);

lamb lard (about 500 g);

3-4 medium onions;

ground pepper or pre-crushed in a mortar;

coriander;

With mixed minced meat

1 kg each of lamb and beef;

finely chopped greens (cilantro, parsley);

2-3 heads of red onion;

5-6 cloves of garlic;

nutmeg;

chilli;

Finally, you can watch a video from Slavny Druzhe: he tells what minced meat should be like and shows how to make one of the most delicious Arabic dishes at home, which we eat with pleasure and love for its magnificent aroma and juiciness.

In this article we told you how to cook a good lula kebab and gave a recipe with photos and videos. It remains to be reminded that a grill is still more suitable for this dish, but delicious snack You can also make it on a kamado using baked vegetables. Learn something new every day and show off your skills at picnics. Good luck and bon appetit!

What is lula kebab? Translated from Turkic, lula means “pipe”, and kebab is translated from Arabic as “fried meat”. Therefore, lula kebab is a meat dish that is common in the Balkans, Central Asia, and the Caucasus. It looks like a tube fried meat, strung on a skewer, cooked on the grill. Thanks to its juiciness and excellent taste, lula kebab is known all over the world. Cooking it is a whole art, which you can master, armed with the tips and recipes presented below.

If you want your Lula kebab to melt in your mouth at home, then use the following tips technological process cooking:

To prepare minced meat, you need to choose fresh meat that has not been frozen. Determine the degree of freshness by smell and color. Residents eastern countries Lula kebab is prepared using the back of young lamb. However, you can take any other type of meat or use several types at once for minced meat.
The best way to make minced meat is this: cut the meat into 1-1.5 cm slices, place it on a hard wooden board, chop the meat with a hatchet along the grain, then across it. Afterwards, the meat needs to be collected in the middle, turned over, leveled, and chopped again. If this process is too labor-intensive for you, then use a meat grinder with a large grid. However, you need to be careful and monitor the operation of the device: if a film or a large piece of meat gets stuck and you continue to turn the handle, the meat grinder will begin to squeeze out meat juice, and the minced meat will turn out to be too wet and will fall off the skewers.
Following important condition preparing delicious lula kebab - adding fat tail fat. This affects the viscosity ready mixture. The amount of fat should be at least a quarter of the total amount of meat. The consistency should not be pasty. Therefore, the lard must first be freed from films, cut into plates, then into strips, and then chopped very finely with a sharp knife. To make this easier for you, lightly freeze the lard.
Before turning the meat into minced meat, it is important to get rid of veins and films that can spoil the lula kebab. Juicy and delicate dish It should melt in your mouth and not get stuck due to hard clumps of veins.
An obligatory component is onion. It must be finely chopped with a knife, but not twisted in a meat grinder, otherwise it will spoil the viscosity of the minced meat. It is important not to overdo it with onions: use no more than a third of the volume of meat, otherwise onion juice will prevent you from forming lula kebab.
Minced meat is prepared without bread, eggs, starch or other thickeners. Lard plays the role of a binding component; you also need to season it with cumin, black pepper, salt in moderation, and herbs.
The next secret to making lula kebab is kneading and beating the minced meat. You need to do this for 20 minutes, no less. You will notice how protein begins to be released, which gives viscosity and plasticity, and the fat will be better distributed throughout the meat. It is necessary to beat and knead the mass until you obtain a homogeneous mixture that does not stick to your hands.
When the minced meat is ready, it must be placed in the refrigerator for 1-2 hours so that the fat hardens. It cannot be frozen. At this stage, you can roll up the sausages in portions, wrap them in film, and put them in the refrigerator.
To shape and string, prepare salted warm water for wetting hands, cold wide skewers. Do not make sausages that are too thick, otherwise they will not bake well. Carefully form the minced meat around the skewer so that it fits snugly without creating a void.
Lula kebab is fried over coals. In this case, the skewers need to be quickly turned over so that the minced meat is browned on all sides and the juice is baked inside. Do not pour water into hot coals, otherwise the dish will absorb smoke. To ensure air circulates and the kebab cooks evenly, use a fan.

How to make lula kebab at home: recipes with photos

Knowing the secrets of lula kebab, you can start preparing this dish at home. What makes this dish especially attractive is its simplicity: the minimum available set of ingredients, amazing juicy taste. Therefore, every housewife can safely include this dish in the family diet, because you can cook it not only over coals classical method, but also in a frying pan, in the oven, convection oven, electric kebab maker, microwave, multicooker.

Classic lamb on the grill

Lula kebab according to the classic recipe at home is the highest aerobatics among meat dishes, which are prepared by using a barbecue. To form a good bond between the meat and lard, the minced meat must be beaten for a long time. This recipe is considered traditional for Azerbaijan. Required components:

fat tail – 700 g;
lamb – 700 g;
salt - to taste;
ground black pepper - to taste;
onion – 1 pc.

Step-by-step master class cooking at home:

We pass the lamb and fat tail through a meat grinder.
Peel the onion and cut into very small cubes. Mix the meat and onion, salt and pepper to taste, mix the minced meat thoroughly.
Place in the refrigerator for an hour.
Wet your hands with water and roll into small cutlets.
Place 4 cutlets on a skewer and press them around with your hand to form a dense, unified mass.
Fry on the grill, turning several times.

Chicken on skewers in the oven

Chicken lula kebab is difficult to cook at home in the oven by weight, since the minced meat is not dense enough. Therefore, the best way is to bake lying on a wire rack or baking sheet lined with foil. This simplified version of the dish turns out very tasty and juicy. Required components:

minced chicken – 600 g;
flour – 2.5 tbsp;
onions – 2 pcs.;
hard cheese – 50 g;
butter – 50 g;
dried oregano, parsley, basil - to taste;
black pepper, salt - to taste.

Step by step recipe preparations:

Grind the cheese on a grater. Finely chop the onion. Mix minced meat, flour, cheese, dry herbs, onion, salt and pepper, softened butter.
Mix well and beat the minced meat. Soak the skewers for 20 minutes in cold water.
Roll into cutlets with wet hands. We string them onto a skewer and press them down to form sausages.
Place on a wire rack or baking sheet lined with greased foil. Cook at 200 degrees for about 20 minutes, remembering to turn over so that all sides are browned.

Pork and beef in a frying pan

Mixed minced meat for lula kebab should consist of 30% pork, 70% beef. The first type of meat gives the dish softness and fat, while the latter gives juiciness and fibrousness. A common method of preparing this dish at home is frying it in a pan. If you strictly follow the instructions, the result is no worse than on the grill. Required ingredients:

butter – 2 tbsp;
minced pork and beef- 1 kg;
onion – 1 pc.;
eggs – 2 pcs.;
dry herbs - to taste.

Step-by-step preparation at home:

Mix the minced meat with pepper, salt, dry herbs, raw eggs, chopped onion, soft butter.
Knead thoroughly meat mass, we beat back. Soak the skewers in cold water for 20 minutes.
We form cutlets, string them onto skewers, and press them with our hands until they look like sausages.
Fry, preheating the oil, on all sides until golden brown.

Armenian pork in lavash with cranberry sauce

Armenian lula kebab is for true connoisseurs of Caucasian cuisine. It's juicy, tender, hearty dish served in an unusual way– in pita bread and with sauce, like stuffed shawarma. Sweet and sour sauce Ideally sets off the fat content of meat, giving it a richness of taste. Required components:

lamb ham – 1 kg;
onions – 2 pcs.;
vodka – 2 tbsp;
salt, black pepper - to taste;
lavash - for serving;
cranberries – 1 cup;
red currants – 1 cup;
ground nutmeg – 0.5 tsp;
grated ginger – 1 tsp;
juice of one orange;
sugar – 2 tbsp.

Preparation step by step:

We wash the meat, dry it, remove films and veins, and cut into small pieces. Grind to mince in any way convenient for you.
Peel the onion and cut into small cubes. Mix meat, onion, salt, pepper, vodka. Knead, beat, leave for a couple of hours in the refrigerator.
We make sausages, string them onto skewers, and fry them over coals until crusty.
For the sauce, grind red currants and cranberries in a blender. Add to berry puree Orange juice, nutmeg, sugar, ginger. Place on the fire and after boiling, boil for 10 minutes.
Wrap the lula in pita bread, pour sauce over it or dip it.

Beef in a slow cooker

Lula kebab is traditionally cooked over a fire. However, at home, if you have a kitchen aid such as a multicooker, making the dish is much easier. This recipe is based on ground beef, where fat is added for juiciness and tenderness. Required Ingredients:

onions – 2 pcs.;
fat – 150 g;
beef – 500 g;
salt, black pepper - to taste;
ground cumin – 0.5 tsp;
zira – 0.5 tsp;
vegetable oil - for frying.

Step by step instructions:

Grind the beef through a meat grinder, mix with chopped fat and onions. Add salt, pepper, cumin, cumin.
Knead thoroughly, beat, leave in the refrigerator for an hour.
Form sausages with wet hands. Fry in a multicooker, preheating the vegetable oil, in the “Frying” or “Baking” mode.

Homemade veal in an air fryer

You can prepare lula kebab at home using a device such as an air fryer. Using it is a pleasure, since cooking does not take up the housewife’s time and effort. The dish comes out juicy, aromatic and very tasty. Required ingredients:

veal fillet – 500 g;
garlic – 5 cloves;
onions – 2 pcs.;
fat – 150 g;
salt, ground black pepper, cumin, cilantro - to taste.

Step by step process preparations:

Grind the meat in a meat grinder, mix it with chopped garlic, onions, fat, and spices.
Mix the minced meat thoroughly, beat it, leave it in the refrigerator for an hour and a half.
Soak wooden skewers for half an hour in cold water.
We form cutlets, string them onto skewers, press them with our hands, making sausages.
Place on a greased air fryer rack.
Cook at 260 degrees, on the middle rack, high fan speed for 20 minutes.

How to fry a frozen semi-finished product on a grill

An option for the laziest is semi-finished lula kebab. It tastes far from home-cooked, but if you don't have time, you can use it. It is recommended to choose only high-quality semi-finished products. Required ingredients:

vegetable oil - for frying:
semi-finished lula kebab – 6 pcs.

Step-by-step preparation:

Semi-finished products need to be defrosted.
Grease the grate with oil. We lay out the blanks between the rods.
Fry, turn once to the other side, until golden brown.

How to cook in the microwave with grill

If you don’t have the opportunity to go into nature and enjoy campfire lula, cook it at home in the microwave from minced chicken. According to the presented recipe, the dish comes out very juicy, tasty, aromatic. Skewers must be used not round, but flat. Required components:

ground paprika – 0.5 tsp;
onions – 2 pcs.;
parsley – 0.5 bunch;
salt, ground black pepper - to taste;
garlic – 2 cloves;
chicken fillet– 600 g.

Step-by-step cooking master class:

Grind the chicken fillet in a meat grinder, mix with finely chopped onion, garlic, parsley, salt, black pepper, and paprika.
Knead the minced meat thoroughly, beat it, throwing it forcefully onto a cutting board at least 20 times. Place in the refrigerator for half an hour. Soak the skewers in cold water.
We form sausages and string them onto skewers. Bake in the microwave at medium power until fully cooked.

On skewers in an electric kebab maker

On the grill you can cook a dish with amazing taste- Uzbek lula kebab. However, at home, this device can be successfully replaced by an electric kebab maker. This kitchen assistant greatly facilitates the work of every housewife. Serve this meal with potatoes or other side dishes. Required components:

lamb – 500 g;
tail fat – 150 g;
salt, pepper - to taste;
onions – 2 pcs.

Recipe:

Grind the meat in a meat grinder.
Finely chop the onion and fat with a sharp knife.
Mix meat, fat, onion. Beat the minced meat intensively and leave it in the refrigerator for an hour.
We make cutlets, string them onto skewers, and squeeze them with our hands to get the shape of a sausage.
Fry in an electric kebab until done.

Turkey diet recipe

Judging by the reviews, many people like turkey meat due to its tenderness, juiciness and sweet taste. Cooked lula kebab with such meat is considered dietary option. The process is not at all complicated, and the result will pleasantly surprise you. Required components:

turkey fillet – 450 g;
soy sauce– 2 tbsp;
vegetable oil – 1 tbsp;
protein – 1 pc.;
garlic – 2 cloves;
salt, pepper - to taste;
onion – 1 pc.

Step by step diagram preparations:

Grind the meat through a meat grinder. Chop the onion and garlic with a knife. Mix minced meat, vegetable oil, soy sauce, onion, garlic, salt, pepper and protein.
Mix thoroughly, beat, put in the refrigerator for an hour. Soak the skewers.
We form sausages, string them, place them carefully on the grill. Fry on all sides until browned.

Calorie content of the dish

Georgian or other oriental lula kebab has a rich composition of vitamins, minerals and other useful substances. The product contains organic acids, carbohydrates, fats, proteins, alimentary fiber, vitamins A, PP, groups B, C, E, iron, calcium, potassium, zinc, chromium, fluorine, copper, etc. Depending on the type of meat used to prepare this oriental dish, its calorie content changes:

lamb lula kebab – 340 kcal per 100 g;
pork and beef – 240 kcal;
beef – 210 cal;
chicken – 143 kcal.

Video recipes

A well-prepared lula kebab is the king of all kebabs and barbecues. It can be made from lamb, chicken, veal, marbled beef. At first glance, the cooking process is simple: finely chop the meat, mix with onions and fat, form into cutlets, skewer and fry. However, not everything is so easy! The main secret is the correct threading on skewers, which is not so easy to do. In addition, there are subtleties in preparing minced meat. And you will learn about them by watching the YouTube videos below about preparing lula kebab from famous gastronomes.

Recipe from Stalik Khankishiev

From minced meat

Of three types of meat on charcoal

I suggest you cook interesting dish from minced meat using the lula kebab recipe at home. Often these sausages are cooked over an open fire, but my recipe for lyulaki bab involves using an oven and a frying pan. It is very comfortable.

With the onset of the first warm days, everyone is eager to get out into nature. No picnic is complete without meat roasted over a fire. Every company has experts who can perfectly fry kebabs, steaks and a variety of sausages over a fire. But not everyone knows how to cook babka lyulaki at home using an electric grill or oven instead of a barbecue.

Fried meat sticks are called both lyulaki bab and lyulya kebab. I assure you that it is the same thing. Regardless of the name, the dish turns out very tasty and satisfying.

I will cook the lula on an electric grill. The advantage of using a kitchen device is that no additional oil is used when cooking. Usually, to make tasty fried meat, choose pork with fat. For dietary purposes, such a choice should not be made; it is an excellent alternative to fatty pork neck There will be lean meat with a bright taste.

Grind the meat in a meat grinder, add salt, add all the seasonings, and mix. The onion is finely chopped with a knife, the smaller the pieces, the better. Under no circumstances should you use a meat grinder or blender to chop onions. Heavily chopped onions produce 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 sorted out, washed under running water, the leaves are torn off and finely chopped. There should be as much cilantro as parsley and dill combined. Fresh herb will give homemade lula kebab a special aroma, so you should not skimp and add more.
The meat is mixed with onions and herbs. Now comes the most crucial moment - the minced meat needs to be beaten. This technique helps to make it dense and uniform in structure, in this case the beaten lula-kebab cutlets will hold well and will not fall apart. Beating is done by throwing the total volume of minced meat onto the table or into a large bowl, the process must be repeated several times. You can beat not the entire volume, but each portion separately. Divide all the meat into equal balls, prepare skewers or wooden skewers. We transfer 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 it on a preheated grill. The same must be done with the remaining portions. According to the recipe, women's lulyaki are grilled for about 15-25 minutes - depending on the power of the device. The degree of frying should be such that clear juice is released from the meat sausage at the break.

Lula kebab recipe in the oven

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

When using this option, first fry the baba lulyaki in a lightly greased frying pan (heat above medium).
As soon as the meat is slightly browned, place the lula kebab in the oven, preheated to 180-190 degrees. Bring the dish to readiness, this will take about 25 minutes.
You need to pay close attention to the frying process, as it is easy to dry out the meat. Cutlets on skewers must be turned regularly so that they brown evenly on all sides.

No matter what recipe you used: Baba lyulyaki is served only hot.

Lula kebab is a Caucasian meat dish, which is preferably cooked on skewers using a grill and coals, but there are also homemade recipes. We will tell you about all the intricacies of preparing this dish in this article.

Lula kebab - cooking principles

Taste cooked meat will depend entirely on the selection of suitable ingredients and the right technology preparing minced meat.

Ingredient Selection

The first question that arises is what meat to choose? IN traditional version Lula kebab is made from fresh lamb pulp, which is always fatty. If the meat is dry, ready minced meat will lose all the juiciness and tenderness of taste. But not everyone is a fan of this type of meat, so lamb can be easily replaced with fatty pork or beef.

Besides meat ingredient, you also need to prepare:

Onions - 150 g for each kg of minced meat.
Black pepper (crushed) - ½ tbsp. l./kg minced meat.
Cumin - ½ tbsp. l./kg minced meat.
Coriander (powder) - 1 tbsp. l./kg minced meat.
Fat tail fat - ¼ of the total meat product.
Salt - 1 tbsp. l./kg of meat or to taste.

Lula kebab never allows the use of eggs, soaked bread and other ingredients that housewives often add to cutlets. They will completely ruin the dish.

Preparation of minced meat

So that you get a true lula kebab, and not dry fried minced meat, you need to properly prepare the meat.

The meat should be washed and all tendons and other unnecessary parts removed from the flesh.
According to the recipe, the meat is not minced through a meat grinder, but chopped with two culinary knives at the same time.
Grinding continues until the minced meat has a homogeneous structure. If the knives stick strongly to the meat, they should be periodically dipped in boiling water.
Onions and peppers are immediately added to the meat, and at the end salt, fat and other spices.
After this, the minced meat must be stirred for a long time (about 30 minutes) until its structure becomes viscous.
When the minced meat “sets”, you need to form sausages of any size from it and put it on skewers.

Classic lula kebab on coals

Required ingredients:

Lamb - 2 kg.
Lard - 600 g.
Onion - 8 pcs.
Salt, pepper, basil (jeera or coriander) - 2 tsp each.
Greens - optional.

How to cook:

Cut the meat into small pieces (1.5 cm), place them on a flat board (wide) and chop with knives or kitchen axes.
Lard can be chopped with meat or given a paste-like structure by grinding it in a blender.
Finely chop the onion. Do not grind it in a meat grinder or food processor. This will lead to excessive juice release and liquefaction of the minced meat.
Add spices, stir and beat the minced meat.
Form sausages up to 4 cm in diameter and place them on skewers.
Place the skewers over very hot coals. This dish is quick to prepare, but it must be constantly turned over the heat. This way the meat will acquire a dense surface on the outside and tender flesh on the inside.

Lula kebab at home

Required ingredients:

Beef (fatty flesh only) - 3 kg.
Onion - 400-500 g.
Fat tail fat - 500 g.
Salt, suneli hops, pepper - 2-3 tsp each.

How to cook:

Prepare the minced meat according to the same principle as in the previous recipe.
Add all the remaining ingredients and mix the minced meat.
Form small sausages and pierce them with wooden skewers.
Quickly fry the lula kebab over high heat, or place them in the oven on a baking sheet at a temperature of 180⁰C.

Lula kebab is prepared with different types meat or cold cuts. And after cooking, it is served on a bed of herbs or in pita bread.