Lula kebab: technology and cooking secrets

It is difficult to say to which cuisine of the world such a dish as Lula kebab belongs. When traveling through the countries of the Balkan Peninsula, Asia, and the Caucasus, you will definitely be offered to try this wonderful delicacy.

Necessary ingredients for making lula kebab

At first glance, lula kebab is very reminiscent of traditional shish kebab, but this is far from the case. If we usually cook whole pieces of meat over coals, then lula kebab is a juicy cutlet that simply melts in your mouth. Anyone can thread barbecue meat onto a skewer, but to prepare lula kebab you need to have certain culinary skills.

So, if you want to treat your friends to an original dish at a picnic, feel free to start cooking lula kebab. To do this you will need the following ingredients:

• meat - 1kg;
• lard - 0.3 kg;
• onion - 0.3 kg;
• salt - 1 tablespoon;
• ground black pepper - 1 teaspoon;
• dried basil - 1 teaspoon.

The most important ingredient of this dish is, of course, meat. Southerners traditionally use lamb, the youngest and freshest, and in no case frozen. But if it is absent, then you can use chicken, beef, pork and even cold cuts for cooking.

Preparation of minced meat

The critical stage is to clean the meat from all veins and films. This is necessary to ensure that the minced meat is tender and homogeneous, and that there are no hard lumps during eating. The same requirement applies to lard. We pass the meat through a meat grinder with a large grid - this is a prerequisite.

The second ingredient is lard. Traditional recipes use fat tail fat. But if there is none, then regular unsalted lard will do. It needs to be slightly frozen first, which will make slicing much easier. Then chop with a sharp knife into very small pieces. The viscosity of minced meat depends on lard, so its amount should be approximately 1/3 of the total mass.

The third ingredient is onion, which we also finely chop. To prepare lula kebab, its pieces must be dry and release their juice only inside the cutlet during frying, so you cannot grind the onion through a meat grinder or cut it too finely. Wet onion gruel will make the minced meat more liquid, and it will be impossible to attach it to the skewer.

Next, we begin kneading the ingredients. This is a responsible procedure that takes at least 10 minutes, but it is what helps to form a mass of the desired viscosity. During the kneading process, protein is released, which forms a kind of fibers that give the minced meat the desired consistency.

Next, pepper and salt. We add spices in moderation, as there is a risk of losing the juiciness of the meat. No fillers are used. All the viscosity of the minced meat is provided by lard. Mix the resulting mass thoroughly again.

Thorough kneading is the culinary secret that helps you easily cope with such a dish as lula kebab. During this time, the mass thickens, becomes homogeneous, and lard and onions are evenly distributed in it. The mixture is considered ready when it easily separates from the palms. Be sure to refrigerate the minced meat for several hours (but do not freeze) so that the lard hardens. This will allow you to thread the cutlets without any problems.

Rules for skewering and frying procedure

Now you can form the lula kebab. Prepare flat skewers and warm salted water. Wetting our hands in it, we form cutlets weighing 120-140 g, then place them on a skewer. At the same time, turning it slightly, we distribute the mass along the plate, forming something like a sausage. It is very important that the edges of the cutlet fit well to the skewer, and that there are no voids in the middle, otherwise the juice may boil in them and the kebab will tear. The thickness of the meat sausage should be approximately 3.5 cm, then it will be well cooked.

To speed up cooking outdoors, you can pre-shape portioned sausages and wrap them individually in film, which is removed just before frying.

Now the lula kebab is ready to go to the grill. The frying process lasts 10-12 minutes, and you should often turn the skewers so that the cutlets cook evenly and remain juicy inside.

The readiness of the dish can be determined by the golden brown crust. You need to make sure that the coals do not smoke from melted lard, otherwise the meat will become saturated with a pungent odor. You can also fry tomatoes and bell peppers on a skewer and use them as a side dish along with lettuce, onions, olives, fresh tomatoes and pita bread. Any hot sauce will be a great addition to your culinary masterpiece.

Secrets of making lula kebab at home

If you can’t go out into nature and cook lula kebab over an open fire, don’t worry. It is quite possible to fry it at home in the oven by stringing the cutlets using the technology described above on wooden skewers. To prevent them from burning in the oven, they must first be soaked in water.

Using these little tricks, you can safely take on the preparation of lula kebab. And family and friends invited to the table will undoubtedly appreciate your culinary skills. Bon appetit!

Bottom line

Knowing the secrets of making lula kebab, you can easily replace your usual kebabs with an unusual and interesting dish and surprise your friends on your next trip to nature or while relaxing at your summer cottage. By selecting high-quality products and properly frying the minced meat, you will receive an exquisite delicacy that can be prepared even at home.

Video of making lula kebab at home

Video: expert recommendations for preparing lula kebab on the grill

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 of fried meat, strung on a skewer, cooked on a 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 for the cooking process:

• 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 of eastern countries prepare lula kebab 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.
• The next important condition for preparing a delicious lula kebab is the addition of fat tail fat. This affects the viscosity of the finished 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. A juicy and tender dish should melt in your mouth, and not get stuck due to hard lumps 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 thread, prepare salted warm water to wet your hands and 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 using the classic method, but also in a frying pan, oven, convection oven, electric barbecue grill, microwave, or multicooker.

Classic lamb on the grill

Lula kebab according to the classic recipe at home is the highest aerobatics among meat dishes that are prepared using the grill. 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 cooking master class 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 cooking recipe:

• 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 in cold water for 20 minutes.
• 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, and soft butter.
• Mix the meat mixture thoroughly and beat it. 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. This juicy, tender, satisfying dish is served in an unusual way - in pita bread and with sauce, like stuffed shawarma. The sweet and sour sauce perfectly complements the fat content of the 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 orange juice, nutmeg, sugar, ginger to the berry puree. 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, with fat 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 cooking process:

• 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 a 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 preparation scheme:

• 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 beneficial substances. The product contains organic acids, carbohydrates, fats, proteins, dietary 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

Lula kebab is a very tasty Caucasian dish, which is sausages made from minced lamb meat with seasonings, fried on skewers or skewers. Those who have ever tried the famous Lyulya in a Caucasian restaurant know that it is very tasty. You can prepare equally delicious sausages at home. It's both cheaper and safer.

The classic recipe, as I already said, includes chopped lamb. But other meat is also suitable for this dish. Today we will look at the most delicious options for preparing Lula Kebab.

Even if you have never cooked this dish, thanks to these recipes, you can easily learn how to do it. Choose any of the methods that you like best and start creating. Your loved ones will thank you!

A simple recipe for Lula Kebab from beef and chicken

The combination of chicken and beef is very good for this dish. Thanks to the presence of finely chopped chicken breast, the kebab will stick perfectly to the skewer and will not fly off. It turns out very tasty. Even a novice cook can cope with this task.

Ingredients:

• 800 grams of beef (pulp);
• one medium chicken breast (250-350 grams);
• some fresh cilantro and parsley;
• 3 small onions;
• 2-3 cloves of garlic (if you are not using dried garlic);
• a mixture of spices for meat (khmeli-suneli, dried garlic, marjoram, coriander, ground black pepper);
• salt to taste.

Preparation:

1.Pass the beef through a meat grinder or finely chop it with a knife.

2. Grind the chicken breast in a blender. If the beef was a bit dry, you can leave the skin on the brisket or add chopped lard.

3. Place beef and chicken in one bowl, add all the prepared seasonings (about one full tablespoon), salt and finely chopped herbs.

4. Chop the onion very finely.

The important thing is that the onion must be chopped into small pieces. If it is pureed or, on the contrary, chopped coarsely, it will not be able to hold all the components on a skewer.

5. If you did not use dried garlic in spices, then pass a couple of fresh cloves through a press.

6. Mix all ingredients long and carefully with clean hands. This takes at least 5 minutes. Then you need to “beat” the minced meat thoroughly, lifting it above the table and throwing it down with force. Then put it in a bowl and cover it with cling film. The mass must be left in this form in the refrigerator for at least 3 hours.

7. Mix the mixture again and prepare skewers or skewers.

8. Divide the entire amount of minced meat into 5-6 identical oval cutlets. One at a time, they need to be placed on a skewer. After this, with your hands, you need to distribute them along the entire length of the skewer, not forgetting to step back from the edges so that it can be laid on the grill. The edges of the Lula must be pressed tightly, otherwise it will simply fall into the fire.

9. Place the skewers on the grill and turn over every half a minute so that the minced meat sets and does not fall off.

10. Thus, constantly turning over, the lula kebab needs to be fried for about 15-20 minutes, until cooked.

To prepare this dish, you don’t have to go to nature and light a fire. In urban home conditions, you can also pamper your family with your favorite delicacies. I suggest you cook it in a frying pan. Both a regular frying pan and a home grill are suitable for this.

Ingredients:

• kilogram of minced lamb;
• 2-3 onions;
• 200 grams of fat tail;
• a mixture of cumin, coriander and black pepper to taste;
• salt to taste;
• half a tablespoon of vegetable oil.

Preparation:

1.Place the minced meat into a deep bowl. If you are using a frozen product, then by the time it enters the general mass, it must be completely defrosted and free of liquid.

2. Finely chop the lard. Also chop the onion into small cubes using a knife or blender. Place all ingredients into the minced meat.

3. Add all prepared spices. You can buy a ready-made seasoning mixture for this dish, or mix about one tablespoon of coriander and half a tablespoon each of cumin and pepper. You also need to add salt.

4. Mix all ingredients together. There is no need to waste time on this process. The longer you knead the mixture, the stronger it will stick to the skewers. Ideally, it is stirred by hand for at least 10 minutes. Then it is better to beat the minced meat on the table for 5-7 minutes.

Another important point in preparing the perfect Lula Kebab! After kneading for a long time, the meat mass must be left in the cold for at least 3 hours. It's better to leave it in the refrigerator overnight.

5. After insisting, the mass needs to be kneaded again.

6. Make several cutlets. Prepare long skewers and place our cutlets on them. Use your hands to distribute them along the entire length of the stick, securing the edges. There should be no air pockets between the skewer and the minced meat.

7. Heat a frying pan and heat the oil on it. Fry the cutlets for 5 minutes on 4 sides.

8. Now turn the heat to medium and fry them for another 10 minutes on each side.

9. Ready Lyulya is served with vegetables and herbs.

Bon appetit!

How to properly cook a kebab so that the meat holds its shape on a skewer? After all, it is not customary to add bread, eggs and other binding products to it. Chopped meat often falls apart and falls straight into the coals. But if you prepare the dish according to this recipe, it is guaranteed to keep its shape.

Ingredients:

• half a kilo of beef pulp (neck);
• one large onion;
• half a lemon;
• 3-5 cloves of garlic;
• fresh cilantro and mint;
• peppercorns, cloves and cumin seeds to taste;
• salt to taste.

Preparation:

1. Finely chop the meat with a knife. Now we need to turn it into minced meat also, using a knife. Just chop the pieces until they turn into a mushy state. The knife must be very sharp.

2. As I already said, minced meat needs a long beating. Don't waste your time on this. Throw the mixture on the table for 10 minutes, or better yet 15. This should be done until the minced meat becomes sticky and denser.

4. Grind the peeled onion, garlic, cilantro and mint. Send them to the meat and squeeze lemon juice here.

5. It is better to use freshly ground seasonings, namely, rub them in a mortar immediately before use. This way our dish will be even tastier and more aromatic. Mix everything thoroughly with your hands. Place in the refrigerator for at least half an hour.

6. Separate a piece weighing approximately 150 grams from the main mass. Roll it into a tight ball and place it on a skewer. Already on it you need to give the ball an elongated shape. You need to press down firmly so that there are no air bubbles left.

7. Fry the kebabs on all sides until golden brown and cooked through. Serve with vegetables, ketchup and Armenian flatbread.

Pork kebab recipe in a slow cooker

Modern technologies are moving forward! It would seem that the famous kebab can only be cooked over coals or at least on a home grill. Not everyone has such devices. This is where a multicooker comes to the rescue. It makes the meat very juicy and tasty.

Ingredients:

• half a kilo of minced pork;
• salt, spices to taste;
• one large onion;
• 4 cloves of garlic optional.

To submit:

• one onion;
• greenery;
• vegetables to taste;
• ketchup or other sauce for meat.

Preparation:

1.Rinse the meat, dry it and cut it into pieces. Peel the onion and garlic and chop them too. Pass these three products through a meat grinder or chop in a food processor.

2. Add salt, season with spices and stir thoroughly. If you wish, you can add chopped herbs here.

As seasonings, you can purchase a ready-made mixture for Lula-Kebab. If you couldn’t find one, you can prepare it yourself from black, white and pink pepper, chalked cumin, basil, coriander, suneli hops and marjoram.

3. Let me remind you that you need to mix the minced meat long and diligently. After this, also sparing no time, you need to beat the mass until it becomes elastic and dense. When you lift it from the table, it should confidently hold its shape.

4. Put the minced meat in the refrigerator, after covering the dishes with it in cling film.

5. Form identical cutlets and place them on skewers. Compact and stretch them with your hand along the entire length of the stick, slightly retreating from the edges.

6. If your multicooker has a “Multi-cook” function, then set the temperature to 120 degrees. Grease the bottom of the bowl with a small amount of oil and fry the meat on all sides for 5 minutes. If you do not have this function, use the standard “Frying” mode.

7. Serve the dish as you would a regular kebab - with onion rings, herbs, vegetables and kebab sauce.

Bon appetit!

Video - How to cook lula kebab on the grill

How to cook a real Caucasian Kebab so that it does not fall apart and keeps its shape? At the same time, it must be tasty, juicy and aromatic. The author of this video will teach you the secrets of the real Lyulya. After watching it, I wanted to cook this dish here and now! Therefore, stock up on the necessary ingredients and start cooking!

Street tents that offer a Caucasian menu attract us with the aroma of juicy and aromatic Lula Kebab. Even in supermarkets, in the frozen food departments, you can buy semi-finished products and fry them at home. But I suggest, for safety and better taste, to cook them at home.

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 at the festive 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 shish kebab, and such a special type as lalya kebab, or otherwise shish 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 juiciest and most delicious kebab from ground meat.

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

We will need:

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

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

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

Preparation:

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

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

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

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

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

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

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

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

Preparation

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

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

2. Also cut the fat tail fat, cooled in the freezer, into 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, and the finished product will be dry and darkened. 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. Simply mixing the minced meat in this case will not be enough. All we get in this case is a cutlet at its best.

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 you need to make several punctures 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 with 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, and the integrity and appearance will be compromised.

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 we move on to the final stage - baking.

14. Place the finished products on a baking sheet greased or covered with parchment paper, or on 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, an unpleasant smell will appear, and the cradles will then need to be cleaned of the 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 say right away that making real shish kebab from 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 shish 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.

Yes, a whole science is culinary art! 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 from 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 required size. The sausage should be even, the same size on all edges, this is important for its best roasting.

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

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

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

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

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

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

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

How to cook kebab in a frying pan

In principle, there is nothing new in cooking shish kebab in a frying pan. Everything is prepared exactly the same as in previous recipes, if we take the classic preparation as a basis. 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
• ground black pepper - a pinch
• ground red pepper - a pinch (optional)
• wine 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 onions 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 with 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 to it, mix again and pat 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 a small amount of oil. 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 a large platter 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, it is also served with flatbread, both regular and unleavened dough. The flatbread from it turns out to be thin in the form of pita bread, only fried in a frying pan with a small amount of oil.

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

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

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

• Cut the onion into half rings. Pour cold boiled water over it 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 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

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!

Lula kebab is a traditional meat dish of the Caucasus, Central Asia and the Balkans. It is prepared on skewers, fried over coals, and therefore is a direct and main competitor to traditional kebab. Some gourmets even rank lula kebab much higher than kebab, thereby paying tribute to its tenderness, juiciness and richness of taste. We can quite agree with this, especially if we remember that lula kebab is made from minced meat (minced meat) and contains a whole bouquet of aromatic oriental spices.
Unfortunately, it’s not always possible to get out into nature, light a barbecue and cook your favorite delicacies with smoke. That is why I will tell you not only how to cook lula kebab on the grill, but also share the secrets of preparing it at home. Lula kebab in the oven is also very, very good and is guaranteed to help your family take a break from the already boring cutlets and chops.

Ingredients:

(for 8-9 skewers)

• 1 kg. minced meat
• 150 gr. lard
• 1 medium onion
• 1 tbsp. salt without a slide
• 0.5 tbsp. ground cumin
• 0.5 tbsp. ground black pepper
• 1 tbsp. ground coriander

• The classic lula kebab is, of course, made from lamb, but naturally, beef and pork are much more accessible to us. Personally, I most often use a mixture in a 1:1 ratio, that is, half ground beef, half pork.

• Add finely chopped unsalted lard to the minced meat. Again, the classic recipe uses fat tail fat, but lard is a much more accessible ingredient, so we will use that.

• Add very, very finely chopped onion to the mixture of minced meat and lard. Under no circumstances should you make your work easier by passing onions through a meat grinder, grating them or grinding them in a blender! The fact is that the onion pieces must remain dry and release their juice already inside the minced meat during frying. If onion juice gets into the minced meat earlier, it will simply soften the mixture, and you will never get the minced meat to stick to the skewer.

• We knead the mixture of minced meat, lard and onions for a long time and thoroughly in a metal or enamel bowl. Kneading should continue for at least 8-9 minutes. This is done not so much in order to mix all three components, but so that the meat releases protein. The protein forms a kind of threads that strengthen the minced meat and allow it not to fall off the skewers. Long and thorough kneading of the minced meat is the main secret of real lula kebab.

• After the minced meat has released protein, you can safely add salt, pepper, cumin and coriander. I would like to draw your attention once again: in my recipe the amount of spices and salt is indicated in level tablespoons. To evenly distribute the salt and spices throughout the entire volume, mix the minced meat thoroughly again.
• Cover the container with the prepared minced meat with a lid or foil and put it in the refrigerator for 2-3 hours. During cooling, the fat inside the minced meat solidifies - this is another trick that allows you to thread the future lula kebab onto a skewer without any problems.
• Thread the chilled minced meat onto skewers. To do this, we form a cutlet weighing approximately 130-150 grams from the minced meat, prick it on a skewer, then slightly turning the skewer, distribute the minced meat along it and thereby form a meat sausage 3-3.5 cm thick.

• When performing this operation, you should compact the minced meat as best as possible so that there are no voids left inside it. When frying lula kebab, it is in these voids that meat juice can collect, it will boil and tear our wonderful minced meat kebab. You should also ensure that the beginning and end of each meat sausage are carefully brushed onto the skewer.

• Place skewers with raw lula kebab on a grill filled with hot coals and fry until cooked.
• If you decide to cook lula kebab in the oven, then most likely metal skewers will not suit you, since they simply do not fit in the oven. That's when we remember small-sized wooden skewers. Using wooden skewers has its disadvantages. Firstly, they are very thin, which makes it look like a knife is cutting through the skewered minced meat. Secondly, the meat mixture sticks to wood much worse than to metal, which also does not contribute to the integrity of our kebab. To overcome these difficulties, I suggest using the method by which homemade sausages are prepared. In other words, I roll a minced sausage with a wooden skewer inserted into it on a kitchen board or on a large flat plate.

• Transfer the lula kebab prepared for frying to a baking sheet. Place the skewers so that they can be easily turned over without pulling the pan out of the oven.

• My baking sheet has fairly high sides, so the skewers practically hang on them, and the meat only lightly touches the very surface of the metal, it turns out something like an impromptu barbecue. If you do not have the opportunity to hang the meat skewers, then do not forget to lightly grease the baking sheet with vegetable oil before placing them.
• Lula kebab is fried very quickly; it will take 15-20 minutes in the oven at 200 degrees.

• Place the finished lula kebab on a dish and serve immediately hot. Along with lula kebab we serve herbs and fresh vegetables. In addition to this recipe, I also recommend watching