Beef and chicken lula. Beef lula kebab - minced meat kebab! Recipes for Caucasian beef lula kebabs with fat tail, nuts, cheese and other types of meat

Minced meat shashlik, also known as lula kebab, is not made so often here, but in vain. This is an amazing dish of Caucasian cuisine, which simply surprises with its taste and tenderness.

It can be prepared with different types of meat, but one of the most popular options is beef. It is affordable, universal, to the taste of Christians and Muslims. Let's make some delicious kebabs?

Beef lula kebab - general principles of preparation

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

What else is added:

Onion and garlic;

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

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

Classic beef kebab

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

Ingredients

A kilogram of beef;

Three onions;

Two cloves of garlic;

20 grams of parsley or basil;

Salt and pepper.

Preparation

1. Rinse the meat, dry it, cut into pieces, then grind through a meat grinder twice. The second time, you can immediately chop the peeled garlic cloves.

2. Peel the onion, grate it, add it to the ground beef.

3. Pepper and salt the mixture, add chopped herbs. Stir the minced meat for at least five minutes until it becomes homogeneous and sticky.

4. Place the mixed minced meat in a bag, tie it and put it in the refrigerator for an hour.

5. Divide the mass into 4-5 parts. Take one piece of minced meat, make an oblong ball, pierce it with a skewer. With a wet hand, press the beef tightly onto the stick, forming an oblong kebab, reminiscent of a sausage.

6. Form the remaining kebabs in the same way.

7. Place the skewers on the grill with hot coals, cook until golden brown on all sides. Before serving, carefully remove and add fresh herbs.

Caucasian-style beef lulya kebab with fat tail fat

The beef itself is quite dry, sometimes it turns out tough, and it takes a long time to cook over the fire. You can solve all these problems by adding lard; fat tail is best suited for a Caucasian dish.

Ingredients

1.4 kg beef;

120 grams of fat tail fat;

3 onions;

Cilantro, black pepper, a little salt.

Preparation

1. Twist the washed meat together with the onion, immediately chop the fat tail fat.

2. Add cilantro to the mixture, add salt and season with black pepper.

3. Place your hands in the minced meat and begin stirring. Take your time, carefully knead the mass until it becomes sticky and homogeneous. You can additionally beat the minced meat on the countertop, it will become more convenient to work with.

4. Divide the minced meat into five or more parts, depending on the desired size of the kebabs. Roll into balls, place on a plate, cover with film on top, and put in the refrigerator.

5. After an hour, we take out the kebabs. You can simply form the balls into elongated sausages and place them on a wire rack. Or we form classic products on sticks or skewers. We make sure that there is no air left inside and press well.

6. Cook over hot coals on the grill. Serve the dish immediately while it is hot.

Beef kebab with grilled cheese

A version of an amazing beef lula kebab, which is excellent not only on the grill. But even on a regular grill, even on a grill pan, the dish turns out just great. Products shown here are for two servings. If necessary, we multiply their number proportionally.

Ingredients

350 grams of beef;

One egg;

Garlic clove;

75 grams of cheese (hard);

5 sprigs of parsley;

Zira, salt, pepper, savory and other spices.

Preparation

1. Grind the meat together with parsley twice through a meat grinder. We use a grid with small cells.

2. Chop the garlic, add various spices to it, add salt and grind in a mortar to create a distinct aroma. Transfer to minced meat.

3. Break the egg and separate the yolk. We don't need it, we only use protein. Beat it with a fork until light foam forms to break up the clots as much as possible.

4. Rub hard cheese with fine shavings.

5. Add cheese with whipped egg whites to the meat mixture. Knead the minced meat for about ten minutes.

6. Divide in half, leave for an hour in the refrigerator, be sure to cover with cellophane or a lid.

7. Take out the prepared mass, prepare the kebabs, fry on a natural, electric grill or in a grooved frying pan. In the second case, the surface is necessarily lubricated.

Beef kebab with nuts

To prepare this dish you will need walnuts. They wonderfully highlight the taste of beef, impart an extraordinary aroma and their own zest. If there is no fat tail. Then you can take any other lard in the specified quantity.

Ingredients

1.5 kg beef;

120 grams of fat tail;

A glass of nuts;

Two onions;

Two cloves of garlic;

Salt, pepper, 5 sprigs of parsley.

Preparation

1. Pour the nuts into an empty frying pan. Dry over low heat for about ten minutes. Cool well, put in a food processor and chop. Or we twist it through a meat grinder.

2. Grind the beef and fat tail fat, twist it twice.

3. Peel the onion, it is better to grate it so that the minced meat does not turn out weak. Immediately add to the total mass.

4. Chop the garlic and also chop the dill sprigs, grind it all with a small pinch of salt. Mine until juice appears.

5. Transfer the garlic mixture into the minced meat, stir everything until sticky, add the chopped nuts and stir for a couple more minutes.

6. Divide the mass into equal pieces. Round, cover and place in the refrigerator to mature for 1-2 hours.

7. We make kebabs on sticks, cook over coals or simply on the grill.

Beef kebab with chicken

To prepare such a dish, it is better to prepare the minced meat yourself; you can use any parts of the chicken. The weight of pitted trimmings is indicated.

Ingredients

500 g beef;

400 grams of chicken;

130 grams of onion;

A couple of cloves of garlic;

A little salt, pepper, and other seasonings.

Preparation

1. Grind the chicken once through a meat grinder. It is better to skip beef twice.

2. Chop the onions into crumbs with a large knife and add to the meat products.

3. Peel the garlic cloves and squeeze into the minced meat.

4. Season the mixture with spices, add salt to taste, you can add a little parsley, dill, cilantro or a mixture of them.

5. Knead the mass, divide the prepared minced meat into large cutlets, give it an oval shape, and send to cool.

6. We pierce each formed product with a skewer, press it onto a stick, apply pressure and form a neat sausage.

7. Fry on the grill or on the grill. Kebabs are served with the addition of chicken and any sauces, you can sprinkle with grated cheese.

Beef lula kebab with smoked lard

A variant of very appetizing and aromatic lula kebabs with smoked lard and minced beef. Protein must be added.

Ingredients

A kilogram of beef;

5 cloves of garlic;

One protein;

160 grams of smoked lard;

Spices, herbs.

Preparation

1. If the lard has skin, remove it. Cut into small pieces.

2. Rinse the beef and cut into small pieces. Peel the garlic.

3. We pass the meat and lard through a meat grinder a couple of times, the second time we do this together with garlic.

4. Add salt and pepper.

5. Beat one raw egg white with a fork and add to the meat mixture.

6. Stir the minced meat for kebabs until smooth. Divide into several parts and let stand in the refrigerator for an hour.

7. We form lula kebabs on sticks and bring them to readiness in any convenient way.

Beef lula kebab in the oven

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

Ingredients

700 g beef;

150 g lard or fat tail;

Bulb;

A couple of cloves of garlic;

Greens, seasonings;

1 tbsp. l. lemon juice.

Preparation

1. Grind lard and meat in a convenient way, add chopped onion and garlic, pour in lemon juice.

3. Pour cold water over wooden sticks and soak for about half an hour. Just during this time the minced meat will ripen, and the oven will warm up to two hundred degrees.

4. Remove the chopsticks from the water and form lula kebabs.

5. Place a rack in the oven on the middle level. Place a baking tray down to drain the lard.

6. Sprinkle the kebabs with vegetable oil and bake until done.

Beef lula kebab - useful tips and tricks

If the minced meat is dry and the mass is not very sticky, you can add egg white. Just beat it first until smooth.

If the kebab mixture turns out weak and spreads, you need to add a little more twisted beef, then keep the minced meat in the refrigerator. You can add a little breadcrumbs or semolina to thicken it and let the additive swell.

If there are empty spaces between the skewer and the minced meat, the sausages may fall apart during cooking.

Lula kebab is literally translated from Turkic and Arabic as “fried pipe”. This dish can be called the second favorite dish after kebabs, which is prepared at summer picnics

The traditional version of this dish is prepared from the back of the lamb, but it can also be prepared from other types of meat: pork, beef and poultry. Beef lula kebab is less caloric. At home, this dish can be prepared in a frying pan, grill or oven.

Step by step recipe

When there is no barbecue or oven at hand, this dish can be prepared in a regular frying pan. It will turn out, although not authentic, but quite tasty.

Cooking algorithm:

In this version, lula kebab is prepared not on iron skewers, but on wooden skewers, so they must first be soaked for half an hour in warm water;
Pass the beef through a large meat grinder;
Chop the onion, herbs and garlic very finely with a knife;
Mix all the ingredients, add spices and mix the minced meat well until it stops sticking to your hands. This will take at least 20 minutes;
Cool the minced meat in the refrigerator for half an hour;
Then form sausages with a diameter of 4 cm from it, and the length should be such that the workpieces fit in the frying pan;
Quickly fry the lula kebab in a frying pan with vegetable oil. Serve the finished meat tubes with adjika or other sauce.

Lula kebab in the oven made from beef

A less high-calorie option for preparing lula kebab is to bake it in the oven. With this method, it is important to maintain the correct temperature conditions. First, the temperature should be high to form a crust that will protect the meat juice from leaking, and then you can cook at medium temperature.

For the recipe you will need:

1 kilogram of beef tenderloin;
2 large onions;
200 grams of lard or tail fat;
1 tablespoon ground black pepper;
1 tablespoon salt;
1 pinch of cumin;
60 grams of greens.

Cooking will take from 1.5 to 2 hours, since beef, even minced, will take a very long time to bake.

The calorie content of this cooking option will be 256.6 kilocalories per 100 grams.

Preparation:

How to cook lula kebab on the grill

The most delicious and aromatic lula kebab is obtained on the grill. For minced meat you will need:

1 kilogram of beef;
250 grams of lard;
150 grams of onions;
salt pepper;
greenery.

It will take 1-1.5 hours to prepare.

The calories in 100 grams of this lula kebab are 267.4 kilocalories.

Progress:

Pass the meat through a meat grinder, chop the remaining ingredients with a knife;
Mix all the products, mix the minced meat thoroughly, beat and cool;
Form oblong cutlets from the prepared minced meat, thread them onto skewers, and immediately send them to fry on the grill;
The readiness of the dish can be easily determined by the juice that has begun to release abundantly, then the meat can be removed from the heat and served with herbs and pita bread.

Lula kebab is an easy dish to prepare, but there are certain points without which it will not work.

The meat for minced meat must be ground in a meat grinder through a large wire rack.

In order for the cooked lula kebab to melt in your mouth, you need to carefully clean the meat from all existing films and veins.

To prevent the minced meat from falling off the skewers, it must be viscous, so it must be kneaded for a long time and very thoroughly. During this process, protein is released from the meat, which gives the minced meat the necessary viscosity.

Fat (lard or tail fat) is also responsible for viscosity, but in no case should it be passed through a meat grinder; in extreme cases, its grate should be large enough. The ideal option is when lard or fat is finely chopped with a knife.

It is also worth doing with another ingredient of lula kebab - onions. If you pass it through a meat grinder, the released juice will deprive the minced meat of its viscosity, so just cut the onion with a knife.

As for spices, salt, pepper and herbs are added to the dish. You need to be careful with salt, as too much of it will deprive the dish of its juiciness.

Although Lula kebab is made from minced meat, it is still not cutlets, so neither eggs nor bread are added to it.

Those who are preparing this dish for the first time and are afraid that the minced meat will not stick to the skewers can be advised to cool it first. It’s even simpler: form meat tubes on skewers, wrap them in cling film and put them in the refrigerator for several hours, and immediately before cooking, remove the film and put them on the fire. Only the minced meat should be chilled, not frozen.

To keep the meat juicy inside, you need to fry the beef lula kebab quickly, turning it over very often.

Lula kebab is a traditional Caucasian dish that is loved by many for its delicious taste, savory notes, spices and unusual texture. Usually it is cooked on a grill over coals, just like shish kebab, however, it is not always possible to light a fire, cook the coals and fry the meat, especially for residents of big cities. In this case, we suggest resorting to a simplified method and making beef kebab in the oven.

This wonderful dish is usually prepared from lamb, but it is also often made from beef. How to cook beef lula in the oven will be discussed in this material. Several varieties of recipes with detailed descriptions and photos are presented for you.

Cooking highlights

To bake lula on the grill, metal skewers are usually used, however, due to their size, they are not very suitable for the oven. In this case, wooden skewers, which are sold in any store, are a salvation.

It is better to use bamboo skewers for baking, since this material is much stronger and more resistant to high temperatures.

To add viscosity to minced meat, lard or animal fat is usually used; it is the adhesive component.

A simple recipe for baking on skewers.

This cooking method is the easiest, most labor-intensive, with a simple set of ingredients. Required Products:

Beef (pulp) – 1 kilogram;
Lard – 100-150 grams;
Onions – 2-3 pcs.;
Garlic – 1 head;
Half a lemon;
Spices: coriander, cumin, hot pepper;
Salt, black pepper;
Parsley or cilantro - 1 large bunch.

The onion must be peeled and chopped very finely. It is not recommended to grate the onion so as not to lose the desired texture of the dish.

Squeeze the juice out of the lemon, you will need 1-2 tablespoons, mix with onion and add salt.

Chop the fresh herbs very finely; it is also better to chop the garlic with a knife.

Rinse the beef tenderloin in water, remove films and veins. Often, to prepare lula kabab, ordinary minced meat is used as a basis, but if you cut the meat into very small pieces, this will only be a plus, since you will get a completely different texture and taste of the dish. The lard must also be chopped or minced through a meat grinder (if you still use minced meat).

In a deep container, mix all the prepared products and spices, then place the resulting mass in a plastic bag and refrigerate for 1 hour (this is necessary to increase the viscosity).

Before preheating the oven, place a baking tray at the bottom to catch any excess fat and place a rack on the middle shelf.

With wet hands, distribute the cooled “dough” around the skewers according to the photo. Form the tubes tightly so that there are cavities and free space inside, otherwise their integrity may be destroyed during the baking process.

Distribute the skewers with their contents on the grill, bake the dish at 220 o C for 30-40 minutes, it is recommended to turn them over every 7-10 minutes.

Can be served as a separate dish or with a salad of fresh vegetables.

Non-standard cooking option with the addition of cheese

Beef lula kebab in the oven is not so difficult to prepare at home, however, it is much more interesting to go an unconventional route and diversify the ingredients, for example, add cheese. It turns out very tasty, and most importantly non-trivial. To prepare you will need:

Beef pulp – 0.5 kg;
Chicken egg – 2 pcs.;
1 onion;
Garlic - 2 cloves;
Cheese – 150 grams;
Fresh parsley – 1 bunch;
Salt, coriander, cumin, pepper mixture.

Scroll the meat through a meat grinder along with the onion.

Chop the garlic with a knife, pour into a mortar, salt to taste, add spices, grind the contents using a pestle, then mix thoroughly with the minced meat.

It is better to use coarse salt to enhance the taste.

Beat the yolks with a whisk until foam forms; the whites are not needed; they must first be separated.

Mix the cheese, grated on a medium grater, with the yolks, then combine the resulting mass with the minced meat.

Place the mixture in the refrigerator for 30-40 minutes until the mixture thickens.

Form kebabs of equal size on skewers and place on a rimmed baking sheet.

Bake the dish in an oven preheated to 180°C until golden brown (at least 40 minutes).

Beef lula kebab in the oven - recipe with photo

This option is interesting because together with the lula we will bake vegetables, which will serve as a side dish for the dish - very convenient, and most importantly, incredibly tasty! For preparation you need the following ingredients:

Minced beef – 800 grams;
Minced pork – 250 grams;
Cherry tomatoes – 200 grams;
Bell pepper – 400 grams;
2 onions;
Garlic – 3-4 cloves;
Sunflower oil;
Salt;
Spices: dried basil, black pepper, ground nutmeg.

Peel the onion and garlic cloves and finely chop them with a sharp knife.

Mix the two types of minced meat thoroughly with the spices listed above and add salt. Add chopped onion and garlic. Place the resulting mixture in the refrigerator for an hour and a half.

Wash tomatoes and peppers in water. The cherry must be divided into halves with a knife, remove the stem and seeds from the bell pepper, and cut into cubes.

With wet hands, form flat oblong patties around wooden skewers no more than 3 cm wide and 6-7 cm long. Thread vegetables alternately between the kebabs.

Place the skewers on the sides of the baking dish, sprinkle the lula with a small amount of oil. Bake the dish in the oven at a temperature of 200 o C for about 45 minutes.

To prepare lula kebab in the oven from beef, you should not use meat that has been frozen. It is better to buy fresh pulp, then the dish will turn out much juicier.

Lula will be much tastier if you make it not from minced meat, but from finely chopped meat. If you still decide to put the beef through a meat grinder, it is better to use a large mesh to get the best texture for the dish.

Often, lard is used to increase the viscosity of minced meat. If you want a less fatty and high-calorie dish, then replace it with chicken fillet.

Do not forget to rinse your hands in cold water before forming the lula kebab on skewers so that the minced meat does not stick.

The main key to success in preparing beef lula kebab in the oven is preparations that are equal in shape and size. Otherwise, the uniformity of roasting and the quality of the dish as a whole may suffer.

You can also watch the video recipe for making beef lula kebab in the oven.

Beef lula kebab- a dish that is incredibly popular in the Caucasus and Central Asia has rapidly gained popularity in our regions. The classic recipe is made from lamb and consists of minced meat strung on a skewer. In addition to meat, the dish includes various spices and onions.

The meat is cooked on the grill, but if it is not available, you can cook it on the grill or in the oven. A special feature of the preparation is that the minced meat must be kneaded for a long time and intensively. Only in this case will it begin to release protein, thanks to which the meat will become sticky and will firmly adhere to the skewer.

Beef kebab - general principles of preparation

What else is added:

onion and garlic;
spices;
greenery.

Classic beef kebab

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

Ingredients:

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

Preparation:

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

Caucasian-style beef lulya kebab with fat tail fat

Ingredients:

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

Preparation:

Twist the washed meat together with the onion, and immediately chop the fat tail.
Add cilantro to the mixture, add salt and season with black pepper.
Place your hands in the minced meat and begin stirring. Take your time, carefully knead the mass until it becomes sticky and homogeneous. You can additionally beat the minced meat on the countertop, it will become more convenient to work with.
Divide the minced meat into five or more parts, depending on the desired size of the kebabs. Roll into balls, place on a plate, cover with film on top, and put in the refrigerator.
An hour later we get the kebabs. You can simply form the balls into elongated sausages and place them on a wire rack. Or we form classic products on sticks or skewers. We make sure that there is no air left inside and press well.
Cooking over hot coals on the grill. Serve the dish immediately while it is hot.

Beef kebab with grilled cheese

Ingredients:

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

Preparation:

Grind the meat and parsley twice through a meat grinder. We use a grid with small cells.
Chop the garlic, add various spices to it, add salt and grind in a mortar to create a pronounced aroma. Transfer to minced meat.
Break the egg and separate the yolk. We don't need it, we only use protein. Beat it with a fork until light foam forms to break up the clots as much as possible.
Grate hard cheese into fine shavings.
Add cheese with whipped egg white to the meat mixture. Knead the minced meat for about ten minutes.
Divide in half, leave for an hour in the refrigerator, be sure to cover with cellophane or a lid.
We take out the prepared mass, prepare the kebabs, fry them on a natural, electric grill or in a grooved frying pan. In the second case, the surface is necessarily lubricated.

Beef kebab with nuts

Ingredients:

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

Preparation:

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

Beef kebab with chicken

To prepare such a dish, it is better to prepare the minced meat yourself; you can use any parts of the chicken. The weight of pitted trimmings is indicated.

Ingredients:

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

Preparation:

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

Beef lula kebab with smoked lard

A variant of very appetizing and aromatic lula kebabs with smoked lard and minced beef. Protein must be added.

Ingredients:

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

Preparation:

If the lard has skin, remove it. Cut into small pieces.
Rinse the beef and cut into small pieces. Peel the garlic.
We pass the meat and lard through a meat grinder a couple of times, the second time we do this together with garlic.
Add salt and pepper.
Beat one raw egg white with a fork and add to the meat mixture.
Stir the minced kebabs until smooth. Divide into several parts and let stand in the refrigerator for an hour.
We form lula kebabs on sticks and bring them to readiness in any convenient way.

Beef lula kebab in the oven

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

Ingredients:

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

Preparation:

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

Beef Lula kebab according to Dukan in the oven

A dietary recipe for beef lula kebab includes a minimum set of components, namely:

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

Preparation:

The meat must be minced twice in a meat grinder. The second time we skip it along with the onions and garlic. Season the minced meat with spices. Mix and beat until the mass becomes sufficiently viscous.
Place in the refrigerator for a quarter of an hour and thread onto skewers. It is recommended to pre-moisten the sticks in water so that they do not burn during the cooking process.
Having strung the meat on them and giving them an oblong shape in the form of sausages, we lay out the future lula on a baking sheet. Bake in the oven at 200 degrees. It is desirable that the meat inside is juicy, then the taste will be more intense. Therefore, you should not overcook the dish in the oven; 30 minutes is enough.

Beef lula with cherry tomatoes and other vegetables in the oven

If you're a fan of experimentation or just want to add a twist to a classic flavor, this recipe is perfect for that.

To prepare you will need:

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

Preparation:

Before starting, you need to soak wooden skewers in water for half an hour. In addition to the fact that this will prevent them from burning in the oven, they will be saturated with moisture and swell, which will simplify the stringing process.
After that, you can move on to cooking. To the minced meat (which must first be passed through a meat grinder twice), add finely chopped onion and garlic, as well as salt and all the necessary spices.
After this, the meat must be beaten. You can do this with each portioned piece separately, that is, take as much as will fit on one skewer and then beat it. But it is much easier to beat the minced meat into larger pieces, and then divide it into portioned “cutlets”.
All minced meat must be dense so that the lula rests confidently on the sticks. It is recommended to keep them in the cold before stringing.
While the meat is brewing, let's do the vegetables. We clean the peppers from seeds and cut them into two-centimeter cubes. You will need whole cherry tomatoes, so you just need to remove the tails and wash them.
Next, we begin to string the meat and vegetables. The minced meat should be evenly distributed over the skewer. The edges should not be thinner, otherwise they will dry out. On each side of the future kebab we thread a piece of pepper and one tomato.
Place everything on non-stick baking sheets.
Bake in the oven at the same temperature as in the previous recipe (200 degrees). The time it takes for the meat to be cooked is approximately 25 minutes.

Helpful tips for cooking

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

Use any meat at your discretion, but in the classic version it is prepared 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 is an extreme case, it is better not to cook shish kebab from such meat)
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

Lula kebab- a meat dish common in Central Asia, the Caucasus and Turkey. Most often it is prepared from lamb, adding fat tail fat to it. You can also prepare minced meat for lula kebab from beef, pork and even poultry.

In my recipe I will tell you, how to cook beef kebab so that it is juicy, and then how to properly fry it on skewers or skewers in the oven, in a frying pan or over an open fire.

Lula means “pipe” in Turkic, and kebab means “fried meat” in Arabic. Indeed, in appearance the dish looks like a tube of fried meat.

Lula kebab recipe in the oven

Baking tray (frying pan), meat grinder, scales, cutting board, bowl, knife.

Ingredients

How to choose the right meat

When purchasing meat, pay attention to its freshness. Under no circumstances should it be frozen. The consistency of the meat is elastic; when pressed with a finger, it should immediately return to its shape.

The smell is characteristic of fresh meat, the color of beef and lamb is red, pork is pink. Choose young, tender meat, then the finished dish will be tender and juicy. If the meat is lean, you must add tail fat or lard to the minced meat.

Step-by-step preparation

We wash a kilogram of beef pulp, dry it and cut it into small pieces.
We pass the meat through a meat grinder with large holes in the grate.
We also grind lard (200 g) in a meat grinder.
Peel, wash and finely chop 4 medium onions.
Add pepper and salt to taste.
Mix the minced meat thoroughly until a homogeneous mass is obtained. Place it in the refrigerator for half an hour.
We string the minced meat onto wooden skewers along the entire length in the form of oblong sausages.
Place them on a baking sheet lined with parchment or foil.
Place in the oven for 30 minutes. The oven must first be preheated to 200 degrees.
If you cook lula kebab in a frying pan, fry it on both sides over low heat until cooked. It is best to do this on a grill pan.

Serving the dish

Lula kebab served on pita bread, generously sprinkled with pickled onions mixed with herbs. Any tomato-based sauces are perfect for this dish. Additionally, serve fresh or pickled vegetables, salads, and grilled vegetables.

Recipe video

If you are going to prepare minced meat for lula kebab, but are not sure that you know how to do it correctly, I recommend watching this video first. The tips from it will definitely be useful to you.

To prevent the minced meat from sticking to your hands when forming semi-finished products, wet your hands with cold water.
For juiciness, add to minced meat half a glass of ice water.
To make it easier to remove the finished sausages from wooden skewers, The skewers must first be soaked for 20 minutes in cold water. The wood will absorb moisture and the meat will not stick.
If you want to get juicy minced meat, the meat grinder must have very sharp knife. So that the minced meat is chopped and not pressed through the grill.

Recipe for beef lula kebab on the grill

Cooking time: 50 min + cooling time.
Number of servings: 8.
Calories: 203 kcal.
Kitchen appliances and supplies: grill, skewers, meat grinder, scales, cutting board, bowl, knife.