The lula kebab recipe is a hearty and appetizing dish of Caucasian cuisine that you simply cannot refuse. It goes great with wine, champagne, non-alcoholic, low-alcohol and “stronger” drinks. At the same time, a simple treat can quickly saturate the body, and preparing it is so simple that people who have no knowledge of cooking can do it.

They make Azerbaijani cuisine at home and outdoors. Let's talk about the recipe for cooking lula kebab on the grill and right now I will reveal the secrets of preparing minced meat for a wonderful dish, I will tell you how to make a meat delicacy on a grill and skewers.

Let's start with the most important thing - minced meat.

Earlier, I told you how to prepare minced meat for meatballs and cabbage rolls; by the way, it can be quite useful for preparing treats over a campfire, because lula kebab recipes can be very diverse, the main thing is to add more spices and seasonings to the dish and you’re done.

Meanwhile, there is a special minced meat recipe for the classic Caucasian lula kebab, which a friend from Azerbaijan once shared with me.

Wash the lamb well, separate all the veins and films from the meat, this is very important, otherwise they will spoil the taste of the meat delicacy itself.

Using a knife (it is worth noting that oriental cooks use a large knife, not a meat grinder), chop the layers of meat into small (about 1-1.5 cm thick) fibers, then chop finely again with a kitchen hatchet or the same knife.

Keep the tail fat (fat) in the freezer for some time, it will become more juicy, plus it will cut well. Chop the lard as finely as possible, approximately the size of grains of rice.

Finely chop the onion, do not spare it.

Combine meat with lard and onions, add spices. For lula kebab, ground cumin, cilantro (coriander), dry black and hot red pepper are most suitable; oregano and basil can be used.

Mix the ingredients well and put the minced meat in the refrigerator for 30 minutes.

The infused mass, taken out of the cold, should be beaten well on a cutting board with your hands and kneaded, the composition should become sticky and viscous.

Form long cutlets from the finished mixture and place them in the refrigerator for 30 minutes when ready.

Now you can start putting the sausages on skewers, like a shish kebab, or place the dish on the grill and bake over a fire.

You will need:

• A kilogram of fresh lamb.
• 300 gr. fat tail fat.
• 3-4 onions.
• Spoon of salt.
• 2-3 pinches of ground black pepper and dried ground basil.
• Any greens, garlic if desired.

Cooking process step by step:

- Prepare minced meat from lard, lamb, onions and spices according to the steps described above. Chop the meat with a knife (classic oriental version), and grind it in a meat grinder, but installing an attachment with large divisions. It’s worth noting that using a meat grinder makes the dish much faster, but it tastes just as good.

- Take the prepared skewers, remove the prepared mixture from the refrigerator, beat it with your hands again before stringing, if you put ready-made cutlets in the refrigerator, you need to string them and then put them again in the cold for 15 minutes along with the skewers.

On a note! To prevent the minced meat from being handled by your fingers when preparing Caucasian meat dishes, dip your hands in salted water before forming the cutlets. Wet your hands with water every time the mixture starts to stick.

— Place the skewers with sausages on the grill, which must already have hot coals, cook the dish until a beautiful crust forms on all sides, to do this, constantly turn the skewers and make sure that the flame does not break out in the grill, lula kebab is cooked strictly over heat, not over fire.

All is ready! It is best to serve the treat right out of the heat with any herbs, fresh vegetables, or a side dish of potatoes or your favorite cereal to your taste.

Lula kebab on the grill on a grill made of mixed meat - beef, chicken, pork

Products for cooking:

• Meat (it is best to take 600-700 grams of lamb and 300-400 grams of beef or chicken).
• Onions – 4-5 medium-sized heads.
• Pork lard or tail fat – 70 gr.
• Salt, spices and herbs to your taste.
• A few drops of lemon juice.

How to cook the Caucasian treat lula kebab on the grill

Clean washed meat of different types from veins and films. If you take a bird, you must remove the skin and remove all the bones. Prepare minced meat using a meat grinder, food processor or sharp knife (the method for preparing minced meat for lula kebab is described above).

Mix the meat mixture with spices and chopped onions and refrigerate.

Knead the product again with your hands, just take it out and slam it on the cutting board, then mix and hit it again, several times. Form sausages from the product and put them in the cold again.

Traditionally, lula kebab should be baked on skewers, but it is possible to use a wire rack if there are no skewers.

Place the finished sausages on the grill, sprinkle a little lemon juice on top of the dish, place the grill on the grill, where by this time the coals should have already arrived (heated up) and cook for about 5-8 minutes (depending on the heat) on one side and the same on the other.

Place the finished kebabs on plates and you can serve them on the table without decorating them with anything. This dish is perfect for serving with fresh vegetables, a wide variety of sauces, side dishes of pasta, crushed or fried potatoes, buckwheat, and rice.

Here is a lula kebab recipe for you.

You should take:

• Young potatoes will be preferable - 0.6-0.7 kg.
• Fat tail lard (fat) – 150 gr.
• Ground turmeric - a level teaspoon.
• Any chopped greens.
• Ground black pepper and salt to taste.

Step by step process:

Wash the potatoes and boil them in salted water without peeling them. It is important that the product does not fall apart; it is better to undercook a little than to overcook.

Peel the boiled potatoes; if you are using young ones, you don’t have to peel them, pass them through a meat grinder (use a large attachment) or grind them in a blender to puree, but not too finely, it is better so that small pieces remain. Mix the resulting mixture with your hands and beat it a little; this is important so that later the dish does not fall apart when frying.

Cut the lard, heat it in a regular frying pan, add it along with cracklings or, if desired, you can sting them, here, follow your own taste, add spices and herbs to the potatoes. Mix the ingredients, preferably with your hands, and form them into your own sausages. Place the food in the refrigerator for a couple of hours, but not less than 1.5 hours.

Place the finished sausages on the grill and place on the grill. Alternatively, such a dish can be prepared in a conventional oven, placing the products on foil and sending them to cook at a temperature of 200-220 degrees for 15 minutes.

It is important to choose exclusively fresh meat for lula kebab; it is best if it has never been frozen.

Eastern chefs mainly prepare this treat from lamb or the meat of young lambs, however, it can be made from a wide variety of types of minced meat, including chicken, beef, pork, and even mixtures of any of these options.

To make meat sausages correctly, use either a knife or a meat grinder with the largest grate to chop the meat.

Be sure to use fat tail fat and onions in the dish. In this case, lard makes the composition more viscous and subsequently the products simply will not fall off the skewer into the grill, and the onion gives the dish a special note of taste.

Onions for lula kebab need to be cut with a knife, and not twisted in a meat grinder, it will give the composition liquid and subsequently your meat products may fall apart when cooking over a fire.

The fat content should not be less than a quarter of the meat taken. It is better to take more than less, they believe in the East.

The amount of onion should not exceed 1/3 of the meat taken.

The treat of Azerbaijani cuisine is made without adding bread and eggs, this is very important; in this case, lard gives the meat ingredient viscosity.

Do not over-salt your treat, otherwise the meat will burn during cooking and lose its juiciness.

Be sure to knead the minced meat several times; it should not stick to your fingers, but at the same time it should be viscous and dense.

An important condition for a tasty dish is to cool the product in the refrigerator 2-3 times immediately before using it. There is no need to freeze the minced meat, you just need to cool it. The optimal cooling time is two times an hour or half an hour.

It is best to cook lula kebab on wide flat skewers (not triangular).

When modeling the sausages, do not make them very thick; they should be well cooked on the grill, both outside and inside.

To ensure that the products turn out beautiful and even, moisten your hands with lightly salted water during the process of forming the sausages.

When stringing products onto a skewer, wrap it tightly around it so that voids do not form inside during cooking.

How to make lula kebab on skewers - recipe 2918

Video of how a chef masterfully puts properly made minced meat on a skewer. Look.

Meat sausages should be fried only on well-hot coals, constantly turning the dish so that it is fried on all sides and at the same time retains the juice inside.

To prevent the tender minced meat from absorbing acrid smoke, do not add water to the coals, and use a fan when cooking; this will help your delicacy fry evenly and not become saturated with an unpleasant odor.

The optimal cooking time for aromatic meat sausages on the grill is 12-15 minutes.

It is best to serve meat dishes with herbs, roasted and fresh vegetables, as well as your favorite sauces and, of course, Caucasian lavash.

The oriental cuisine treat should be eaten hot immediately after preparation.

I hope the tips will help you prepare delicious lula kebab, because the recipe for lula kebab is not that complicated, but like all dishes it has its own characteristics. But you can experiment and bring your own innovations to this dish.

Good luck and all the best!

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

The subtleties of cooking lula kebab in a frying pan

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

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

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

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

Lamb lula kebab in a frying pan: “classic”

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

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

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

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

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

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

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

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

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

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

Chicken lula kebab in a frying pan

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

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

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

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

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

Lula kebab made from mixed minced meat with bell pepper

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

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

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

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

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

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

Beef lula kebab

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

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

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

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

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

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

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

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

Lula kebab in a frying pan in lavash

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

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

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

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

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

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

Today we will present you a step-by-step recipe - lula kebab on skewers. We will also tell you how such a dish can be prepared at home, without using a grill or coals.

General information about the dish

Before I tell you how to make a proper lula kebab, we should tell you what this dish is.

The term “lulya kebab” is of Turkic-Arabic origin. It consists of two words: “lula”, meaning “pipe”, and “kebab”, meaning “fried meat”. This is a meat dish that is very common in Central Asia, the Caucasus and the Balkans.

Cooking principle

Lula kebab, the photo of which is presented in this article, is skewered and grilled. Most often, this lunch is made from fatty chopped lamb and onions. Moreover, eggs and bread are never added to minced meat.

A special feature of the preparation of the dish in question is the long-term kneading of the meat ingredient. This process is necessary so that the protein is released from the minced meat and it becomes dense and viscous. Only in this case will it sit firmly on the skewer and not fall apart during its heat treatment.

Spices are added to lula kebab in limited quantities. As a rule, only pepper and salt are added to the minced meat.

Sauce for lula kebab is made very rarely. This is due to the fact that a properly prepared dish turns out very juicy.

In most cases, such a lunch is presented to the table along with pita bread and greens. It should also be noted that in the Caucasus, lula kebab is often prepared not only from lamb, but also from other types of meat, such as beef and poultry. By the way, walnuts are often added to it.

Step-by-step recipe for lula kebab on skewers

Only a small number of housewives know exactly how such a dish is prepared. Therefore, we decided to tell you about how Khankishiev Stalik makes it. Lula kebab is his favorite dish. According to the famous chef, to prepare such a dinner we will need:

• fatty lamb (meat parts only) - about 3 kg;
• white onions - 500 g;
• tail fat - about 500 g;
• table salt - for each kg of minced meat, 1 large spoon (without a slide);
• zira - for each kg of minced meat, ½ large spoon;
• chopped black pepper - ½ large spoon for each kg of minced meat;
• ground coriander - for each kg of minced meat, 1 large spoon (without a slide).

Meat processing

How to implement the lula kebab recipe on skewers? First you need to process the main ingredient. The fatty lamb is washed thoroughly, all unnecessary elements are cut off from it, and then laid out on a large and smooth board. It is advisable to chop the meat product using culinary axes (2 pcs.). This is necessary to ensure that the dish is as tasty, juicy and tender as possible.

Grind fatty lamb until it turns into homogeneous and fine minced meat. If during the chopping process the meat begins to stick to the axes, it is recommended to immerse them in boiling water for a few seconds. Fat will not stick to hot steel, and the process of chopping lamb will be much easier.

Processing other ingredients

Lula kebab over the fire turns out very aromatic and tasty. But before you begin to heat treat it, you need to prepare a homogeneous minced meat. To do this, use half a kilo of onions and the same amount of fat tail fat. Wash both ingredients thoroughly, cut off all unnecessary films and tendons, and then chop very finely with an ordinary knife or ax.

Other ingredients such as bread soaked in milk or eggs should not be used. Otherwise, the taste will be irreversibly spoiled.

Preparation of minced meat

The presented recipe - lula kebab on skewers - requires careful kneading of minced meat. To do this, it is moved into a large form, and then the previously chopped one is added and the ingredients are mixed for a long time with your hands. This is necessary not only so that the tail fat and onions are evenly distributed throughout the meat, but also so that it releases the protein. During kneading, the minced meat forms peculiar threads. They are the ones who will hold it on the skewers, preventing it from falling apart.

After a long and thorough mixing of the ingredients, pre-prepared spices are added to them. Thus, table salt, cumin, ground coriander and allspice are alternately added to the minced meat. After this, the products are thoroughly mixed again, but this time so that the spices are evenly distributed throughout the lamb.

Do you know how the dish in question is prepared by Khankishiev Stalik? Lula kebab turns out juicy, but at the same time does not lose its shape thanks to the special preparation of the minced meat. The famous culinary specialist claims that to do this, he distributes the finished meat product evenly over the bottom of the dish where the lamb was previously kneaded, and then covers it with cooking foil and puts it in the refrigerator. This is necessary so that the fat hardens well and the dish is formed easily and quickly.

How should it be formed correctly?

Before frying the lula kebab over the fire, the aromatic minced lamb should be properly skewered. To do this, soak your hands in hot water, and then take the meat product in the amount of a full man’s fist. They make a kind of cutlet out of it, making sure that it does not have any cracks.

After the described steps, carefully thread the product onto a long skewer and begin to distribute it along its entire length. In this case, the skewer is actively rotated around its axis, and the minced meat is pressed firmly with the palm so that there is no air left inside it. If air pockets still remain, then most likely the kebab will fall apart during the heat treatment process.

Cooking on the grill

After all the minced meat is on the skewers, they are immediately placed on the grill with coals. Turning regularly, make sure that the dish does not burn, but is completely cooked, aromatic and very tasty.

The first sign that the lula kebab is fried is the juice that begins to actively drip from the minced meat.

How to present guests with a delicious Caucasian dish?

After heat treatment of the dish on the grill, it is carefully removed and placed on a large plate. This type of lunch can be served directly on skewers. Although some housewives prefer to remove pieces of meat and place them on a plate decorated with herbs and fresh vegetables.

As a rule, lula kebab is consumed together with Caucasian lavash, cucumbers and tomatoes. We have already said that a properly prepared dish does not require additional preparation of various sauces and dressings. After all, a real lula kebab turns out incredibly juicy and tender.

How to cook lula kebab at home?

Now you know how Khankishiev Stalik prefers to cook such a delicious Caucasian dish as lula kebab. However, it should be noted that there are other ways to create it. We'll look at which ones right now.

Grilled chicken lula kebab is prepared according to the same recipe as presented above. But what should those housewives do who do not have the opportunity to light a fire and fry a delicious Caucasian dinner over coals? In this case, it is recommended to cook lula kebab. Of course, such a dinner will not have that pleasant aroma and taste that is inherent in charcoal-grilled meat. However, if prepared correctly, you will definitely amaze your household with a tasty and satisfying dish. What do we need for this? To make lula kebab at home, you need to purchase:

• fatty beef (only the pulpy parts) - about 1.5 kg;
• white onions - 250 g;
• tail fat - about 250 g;
• table salt - for each kg of minced meat, 1 large spoon (without a slide);
• khmeli-suneli - for each kg of minced meat, ½ large spoon;
• crushed black pepper - ½ large spoon for each kg of minced meat.

Process of preparing minced meat

Beef lula kebab on skewers turns out very aromatic and tasty. If you do not have the opportunity to light a fire, then the dish in question can be cooked in the oven. It should be noted that for this you will also need to thoroughly mix the aromatic minced meat.

The fatty beef is washed thoroughly, and then all unnecessary veins are cut off and very finely chopped with a culinary ax. After this, shredded fat tail fat and onions are added to the meat product. After mixing the ingredients with your hands, they are seasoned with salt, suneli hops and ground black pepper. The output is homogeneous minced meat, which is placed in the refrigerator for some time.

The process of forming and cooking in the oven

After the ground beef has slightly hardened, it is divided into several parts and formed into unique sausages. Then they are placed on a baking sheet lined with baking paper and sent to the oven. In this form, the Caucasian dish is baked for 45 minutes at a temperature of 190 degrees. During this time, the lula kebab should be completely cooked, juicy and tasty.

How to present it to the dinner table?

After the lula kebab is cooked, it is carefully removed from the baking sheet and distributed onto plates. Sliced ​​fresh vegetables and herbs are placed next to the meat product. If desired, such a dinner can be served with some kind of side dish with a slice of white bread.

Let's sum it up

Lula kebab is a very tasty and juicy dish, for the preparation of which you do not need many ingredients. This dinner is good to make not only from lamb, but also from beef, poultry and even pork.

Of course, lula kebab tastes best when grilled over coals. However, most housewives prefer to make it in the oven or slow cooker. In such devices, a Caucasian dinner is obtained without the characteristic smoke aroma. But, despite this, it still remains a favorite dish of many chefs.

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

Cooking features

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

• Do not use frozen beef as a base ingredient for lula kebab, as it is impossible to make juicy fried sausages from it. It is especially important to follow this rule if you fry lula kebab on the grill or electric grill.
• In order for lula kebab to stick well on skewers or skewers, the minced meat must be given viscosity. 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 lula kebab by hand. This process is labor-intensive, and if you do not have enough time, you can grind the beef by passing it through a large grinder. 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 lula kebab.
• If you want to reduce the calorie content of lula kebab, the lard in the composition can be replaced 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 at least 40 percent poultry meat is present.
• Most often, lula kebab recipes include onions. It must be chopped with a knife, without using a meat grinder or blender. Otherwise, onion juice will prevent the formation of dense sausages in the future.
• The minced meat for lula kebab needs to be kneaded with your hands for a long time, otherwise it will not be sufficiently viscous. To prevent it from sticking to your hands, wear gloves and periodically dip your hands in cool water. If you do not use gloves, it is better to use warm water. The same secret will help you form oblong cutlets from minced meat at one of the last stages of preparing lula kebab.
• Don't make lula kebabs too thick. If their thickness is from 2.5 to 3.5 cm, then they will be well fried, but will not have time to burn.

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

Beef lula kebab on the grill

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

Cooking method:

• After washing and drying the beef, cut into layers 1 cm thick. Place 3-4 layers on top of each other, chop lengthwise and crosswise with a special hatchet. Gather the minced meat towards the center and smooth it out. Chop again. Repeat the procedure until the meat acquires the consistency of minced meat. Chop the remaining beef this way.
• Roll the lard through a meat grinder or grind it in the same way as meat. Mix it with minced meat.
• Cut the onion into small pieces and add to the minced meat.
• Add some salt and pepper. Knead the minced meat with your hands. You need to knead for at least 20 minutes.
• Place the minced meat in a plastic bag and beat it, throwing it on the table. Remove from the bag, place in a bowl and place in the refrigerator for 1-2 hours.
• Cover the skewers with meat, pressing it down with your hands so that the sausages are about 5 cm shorter than the width of the grill, and their thickness is no more than 3.5 cm.
• Place the skewers over the coals. Fry the lula kebab over the coals, turning the skewers often. Only in this case will the lula kebabs quickly become covered with a golden brown crust, remaining juicy inside. You need to fry for an average of 12 minutes.

When serving lula kebab, you can sprinkle with fresh herbs and green onions. Serve hot, directly on skewers or carefully remove from them.

Beef lula kebab on an electric kebab grill

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

Cooking method:

• Chop the greens.
• Peel the onion and chop finely.
• Pass the garlic through a press.
• Grease the electric barbecue grill with a small amount of lard. Add the rest to the minced meat, first grinding it using a blender or meat grinder.
• Add greens, onions, garlic to the minced meat, lightly add salt and pepper.
• Knead the minced meat well with your hands, then beat it.
• Place the minced meat in the refrigerator for an hour.
• After the specified time has passed, remove the bowl of minced meat from the refrigerator. Stick it around the skewers, leaving 2 cm on each side. The thickness of the lula kebabs should be about 2.5–3 cm, no more. Place unused minced meat in the refrigerator.
• Place the skewers in the electric kebab maker and turn it on. Since the skewers rotate around a powerful heating element and around an axis, lula kebabs cook quickly. After 8–10 minutes they can be removed.

Lula kebabs should be served hot, so it is better to prepare the second portion after the first one has been eaten. You can remove the finished lula kebabs, wash the skewers in cold water, dry them and prepare the second batch. While you are finishing the first portion, the second will just be ready.

Beef lula 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, ground black pepper - to taste;
• vegetable oil – 20–30 ml.

Cooking method:

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

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

Beef lula 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, ground red pepper - to taste;
• paprika – 5 g;
• Armenian lavash – 6 pcs.;
• adjika - to taste;
• vegetable oil - as much as needed.

Cooking method:

• Prepare minced meat from beef and tail fat by chopping the meat with a knife, and cooling the tail fat and chopping it on a grater.
• Add chopped onion, salt, paprika, and hot pepper to the minced meat.
• Knead the minced meat thoroughly and beat it on a cutting board. Place in the refrigerator for an hour.
• After the specified time, form 12 sausages from the minced meat and fry them in a preheated frying pan in boiling oil. You need to fry for 12–15 minutes over medium heat, often turning the lula kebabs to the other side. As a result, they will be covered with a golden brown crust, remaining juicy in the center.
• Cut the lavash sheets in half, brush each one with adjika (not completely, but only a small area the size of a kebab).
• Place lula kebab on adjika, cover it with several sprigs of herbs and wrap it in pita bread.

Lula kebab is served hot. It does not require a side dish. It is worth keeping in mind that according to this recipe, lula kebab turns out to be spicy.

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

I suggest preparing an interesting minced meat dish 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, this choice should not be made; an excellent alternative to fatty pork neck would be lean meat with a bright taste.

1. 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.
2. 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 spicy herbs will give homemade lula kebabs a special aroma, so you should not skimp and add more.
3. 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.
4. 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.

1. When using this option, first fry the baba lulyaki in a lightly greased frying pan (heat above medium).
2. 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.
3. 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.