How to make a lula at home. Lula kebab at home can be different! How to cook kebab at home: recipes from complex to simple

One of the most common meat dishes in Central Asia, Turkey and the Caucasus is kebab - sausages fried on skewers made from minced meat, often lamb. The word is of Turkic-Persian origin: “lyulya” in Turkic means “pipe”, and “kebab” in Persian means “fried meat”. So it is - the kebab looks like an oblong cutlet. But in fact, it differs from a cutlet not only in shape. The composition does not include eggs and bread, minced meat is more dense and fragrant. The traditional technology of cooking kebab involves roasting meat on charcoal, but many housewives already know how to cook kebab at home, in the oven or in a frying pan. We will reveal these secrets.

Culinary Secrets

If you don’t want the legendary kebab to turn into ordinary homemade cutlets, but to be fragrant, dense and beautiful, as it should be, you need to know a few secrets.

• You can cook kebab from any meat, the main thing is that it be of high quality and fresh. If you take frozen meat as a basis, the finished dish will not be juicy enough.
• Minced meat for cutlets is often scrolled through a meat grinder. This one will also go for a kebab, but still it will be juicier if the meat is finely chopped with a knife by hand.
• Minced meat before applying it to the skewer must be beaten off well, only then it will sit tightly on it.
• To increase the stickiness of minced meat, you can add a little chicken meat to it.
• You need to stick the minced meat on a skewer or skewer very tightly.
• To keep the minced meat from sticking to your palms, put on rubber gloves and wet your hands in cold water. If you do not use gloves, it is better to use warm water.
• Cover the oven grate on which the kebab is fried with foil, and place a baking sheet under it so that the fat drips onto it if something happens.

For the rest, just follow the instructions in the recipe, and you will definitely succeed.

Lamb kebab in the oven

What do you need:

• lamb pulp - 0.7 kg;
• onions - 0.4 kg;
• garlic - 1 head;
• tail fat - 0.3 kg;
• ground coriander - 20 g;
• fresh cilantro - 20 g;
• fresh dill - 20 g;
• lemon - 0.5 pcs.;
• red and black ground pepper, salt - to taste.

How to cook:

1. Wash, dry lamb. Cut into pieces and chop together with onion, garlic, fat tail fat using a meat grinder.
2. Finely chop the greens with a knife, add it and coriander to the meat, salt the minced meat, squeeze the juice from half a lemon into it, mix and beat off, throwing it into a bowl.
3. Put the minced meat in the refrigerator for an hour. Meanwhile, soak wooden skewers in water.
4. Form sausages on skewers from minced meat, put them on a wire rack lined with foil.
5. Turn on the oven at maximum power. Bake lamb kebab until it is golden brown. Once during baking, the skewers will need to be turned over.

Lula kebab is best served with fresh or baked vegetables, tomato sauce and pita bread.

Lula kebab in a frying pan

What do you need:

• minced meat - 0.5 kg;
• onions - 100 g;
• pine nuts - 50 g;
• fresh parsley - 50 g;
• mint - 1 sprig;
• cumin - 5 g;
• vegetable oil or cooking oil - how much will it take;
• salt, black ground pepper - to taste.

How to cook:

1. Finely chop the onion with a knife, mix with minced meat.
2. Add finely chopped greens and roasted pine nuts, pepper, cumin and salt. Mix everything well.
3. Beat the minced meat and place in the refrigerator for half an hour.
4. Form oblong cutlets, string them on skewers.
5. Fry on a grill pan in hot oil.

If desired, kebab from any minced meat can also be fried in the oven, following the recommendations given in the previous recipe.

Lula kebab in Georgian (kababi)

What do you need:

• ground beef - 0.7-0.8 kg;
• minced pork - 0.2-0.3 kg;
• dried barberry - 2 tbsp. l.;
• hops-suneli - 1 tbsp. l.;
• dried cilantro - 1 tbsp. l.;
• fresh cilantro - 20 g;
• fresh parsley - 20 g;
• red ground pepper, salt - to taste;
• onions - 0.5 kg;
• vegetable oil - how much will go;
• Armenian lavash - 2-3 pcs.

How to cook:

1. Grate or chop the onion with a meat grinder. Squeeze through cheesecloth and mix with minced meat.
2. Finely chop the greens, add to the minced meat, mix.
3. Add spices, salt, barberry, dried cilantro, knead and beat.
4. Form sausages, they should turn out 8-12 pieces. (depending on size).
5. Fry in a pan in hot vegetable oil.
6. Cut each sheet of pita bread into several pieces, according to the number of sausages.
7. Wrap each sausage in a piece of pita bread. Outwardly, it turns out a dish that resembles a spring roll.

This kebab is served with spicy tomato sauce. This sauce can also be made at home.

In any of the kebab recipes, when cooking it at home, you can add a little grated cheese, it will give the dish a mild creamy taste.

From Turkic lula is translated as "pipe", and kebab in Arabic means "fried meat". Due to its oblong shape, the dish really resembles a pipe of fried meat. Traditionally, kebabs are made from young lamb. Chopped lamb (minced meat) is strung on skewers, and then roasted on a grill filled with hot coals to smoke smoke. The result is thin and long fried sausages, very tasty, juicy and spicy.

In addition to the classics, kebab recipes from pork, beef and even chicken are popular, which can be cooked on the grill, in the oven or in a pan. To make it easier for you to understand all this diversity, I will tell you in detail how to cook lyulya, how to knead the minced meat, what to add to it, how to put it on skewers and fry properly in all ways and from any meat.

Ingredient selection rules

1. Use the right meat. In the classic version, lamb is usually taken, although pork, beef or chicken, as well as a mixture of them, is quite suitable. The fatter the pulp, the juicier the dish will end up. It is important that the piece is fresh, chilled, but in no case frozen. When buying, pay attention to the color and smell to determine the freshness of the meat.
2. Do not add eggs and bread. The composition of the dish contains only meat, fat tail fat (lard), onions and spices. There should be no eggs and bread. We are not preparing meatballs, we do not need extra binders for minced meat.
3. Sala should be a lot. Ideally, fat is put at least 1/4 of the total weight of the meat, then the minced meat turns out to be juicy and viscous, and the sausages do not fall off the skewers.
4. Do not twist the onion in a meat grinder, it must be chopped very finely with a sharp knife. You can not use a meat grinder or blender, otherwise the consistency will turn out to be too viscous, pasty, and you will not be able to firmly fix the product on the skewer.
5. Add spices and salt in moderation. Of the spices, only black and red pepper are traditionally used. You can add coriander, cumin, fresh or dried herbs. It is desirable to grind spices manually in a mortar, then their aroma will be more pronounced. Salt should be moderate, otherwise there is a risk of depriving the kebab of juiciness.

Lula kebab at home - a recipe with step by step photos

You will need fresh lamb (or a mixture of pork + beef in equal parts). If the lamb was young, up to a year old, then, as a rule, its flesh is without a specific taste and smell. More mature lamb is recommended to soak for a couple of hours in vodka. You will also need fat tail fat or lard, a lot of onions and spices. I will tell you how to cook a delicious homemade kebab in the oven. Try it - it's very tasty!

Total cooking time: 2 hours
Cooking time: 30 minutes
Output: 10 pieces

Ingredients

• lamb or a mixture of pork and beef - 1 kg
• fat tail fat or lard - 250 g
• onions - 3 pcs.
• dried basil - 1 tsp
• dried cilantro - 1 tsp
• whole coriander - 1 tsp
• zira - 0.5 tsp
• black pepper - 1 tsp
• red pepper - 1 tsp
• salt - 1 tbsp. l. without a slide

How to cook kebab at home

I carefully cleaned the meat from all the films and veins, because if they are caught in the finished dish, it will be difficult to chew them, and this is unacceptable. That is why store-bought minced meat is not suitable for us. I crushed the pieces through a large mesh - I got the optimal grinding for kebab, which preserves the juiciness of minced meat.

Combined with onion, cut into very, very small cubes. It needs to be chopped as small as possible with a knife. It is strictly forbidden to pass it through a meat grinder / blender / grater! The pieces need to stay dry and not release their juice when grinding, then they will make the minced meat juicy during the frying process. If you add the onion "gruel" right away, it will soften the mixture and the kebab will not stick to the skewer.

Next, the mixture must be thoroughly and for a long time kneaded, for at least 15 minutes, so that the meat softens and releases protein - it forms long threads that connect to each other and strengthen the stuffed workpiece, so the lula sausages do not fall off the skewers.

I added salt and two types of pepper, dried basil and cilantro, cumin and coriander seeds, mashed in a mortar. Once again, carefully knead the minced meat to evenly distribute the spices. At the end, beat it in a bowl several times to compact the mixture and release all the air. I tightened it with foil and sent it to the refrigerator for 2-3 hours - another secret, due to which the meat will be better kept on skewers. The thing is that the fat will harden, which means it will “grab” the fibers better.

The chilled minced meat is left to be strung (if on bamboo skewers, then do not forget to soak them in water beforehand so that they do not burn). I divided it into portions of about 150 grams. I formed balls the size of a tennis ball and pricked them in the center of the skewer (here you need a short one 35-40 cm long). Turning slightly, I distributed the minced meat along the skewer, thereby forming a long sausage 3–3.5 cm thick. Try to compact with your hands as carefully as possible so that there are no voids inside - when baked, meat juice will collect in them, which can tear our wonderful kebab. The beginning and end of the sausages must be carefully “pasted” to the skewer.

If you cook kebab on wooden skewers, then the technique will be a little different. It is more convenient to form a meat ball, insert a skewer in the center, and then roll the workpiece back and forth on the work surface / board / large flat plate. The portion will be smaller, 70-80 grams, otherwise the skewer will sag under its own weight.

It remains to bake sausages in the oven. To do this, I transferred the blanks to a baking sheet - with high sides, so that the skewers literally hung on them and it was convenient to turn them over without removing them from the oven. It is advisable to line the baking sheet with foil, then it will not have to be washed from drops for a long time. If there is no such baking sheet, then you can adapt any heat-resistant form of a suitable size or simply put it on a grate greased with oil, and substitute a baking sheet from below into which the fat will drip. At the same time, you can bake bell pepper for a side dish, if you wish.

I cooked the kebab in the oven at 250 degrees for 15 minutes (the oven must be heated to the limit in advance). Flip occasionally for even roasting. It is better to cook in portions, 4-5 at a time, then the heat will be greater, which means that the dish will cook faster and more evenly. Hot kebab can be served directly on skewers, immediately piping hot, along with pita bread, fresh vegetables and herbs. The sauce will not be superfluous, for example, satsebeli or any other spicy, sweet and sour and garlic sauce is suitable.

How to cook kebab on the grill

In the classic recipe, kebabs are cooked in nature, for example, in the country, they kindle a barbecue and roast over smoldering coals. So that it does not fall off the metal rod, is not raw inside, is well fried, but does not burn out, you need to follow a dozen rules:

1. Finely chop the meat or beat into minced meat through a meat grinder with the largest grate, add pieces of lard and diced onion. These are the 2 main ingredients of kebab, their proportional ratio is approximately as follows: 1 kg of meat - 250 g of lard - 3 onions. Of the spices, black pepper is required, all other spices can be selected to taste.
2. Knead with your hands for 15-20 minutes so that the protein stands out from the minced meat to the maximum, the minced meat becomes viscous and dense, then it sits firmly on the skewers and does not fall apart. Whipping with a kitchen machine is not recommended, as the fat will get very hot from the knives, and the mixture will fall apart.
3. Put the bowl with the blank in the refrigerator for at least 2-3 hours - the cold test will do him good, the fat will harden, which means it will be easier to sculpt. You can divide into portioned sausages, and then wrap each in a film. When you go on a picnic, remove the packaging when the coals are ready to save time.
4. While the minced meat is cooling, prepare the coals. Do not use coniferous firewood to light the barbecue, it is better to take deciduous trees.
5. Organize 2 zones for frying on the grill: hot - with burning coals, warm - with smoldering coals.
6. Prepare skewers - they should be wide, cold and dry.
7. To make it easier to form sausages, do not forget to dip your hands in water before stringing. It is important that the meat does not stick to your hands, otherwise it will be difficult to stick around the skewer.
8. Form the sausages not too thick so that they have time to properly bake on the coals. The optimal thickness is about 3-3.5 cm. The meat mixture should fit snugly against the metal rod, otherwise the meat juice will collect in the resulting voids and the product will fall apart.
9. Place the raw meat skewers on a brazier filled with coals, first in the hot zone until golden brown. After a couple of minutes, move to the area of ​​embers for complete frying. As a rule, 12 minutes is enough for the kebab to cook. And don't forget to turn it over from time to time.
10. In no case do not pour water on hot coals so that caustic smoke is not absorbed into the tender minced meat, it is better to take a fan in your hands and ensure free air circulation, then the lula will be baked evenly.

That's all! Rather, serve the kebab directly on skewers, putting it on thin pita bread and seasoning with a bunch of fresh herbs. Fresh vegetables, pickled onions and sauce are appropriate. Overeat!

Lula kebab recipe on skewers (video)

Lula kebab in the oven

In the oven, kebab is just as tasty as on the grill, however, without the aroma of smoke. There is practically no difference in the recipe, except that instead of an open fire, a grate and an oven tray are used.

Cooking principles:

1. The dish is cooked in the oven at a temperature of 220 to 250 degrees.
2. You can bake on small skewers up to 40 cm or on wooden skewers.
3. It is advisable to soak wooden skewers in water for an hour so that they do not smoke in the oven.
4. Lula kebab is laid out on a grate greased with oil, and a baking sheet is placed below for dripping fat.
5. Cooking time is 15-20 minutes.

The cooking technique is simple: cook minced meat, beat off, cool, string tightly on skewers or skewers, then put them on a wire rack and bake until fully cooked, turning over from time to time.

Advice: line the bottom of the baking sheet with foil or parchment paper, then you will get rid of the need to wash the baking sheet from burning for a long time.

Lula kebab in a frying pan

Fried lula kebab, unlike cooked in other ways, turns out to be the most fried and ruddy. But also more high-calorie, as it is cooked in vegetable oil. Here it is important to achieve not only a ruddy crust, but also that the meat does not remain raw inside.

Cooking principles:

1. Lula kebab in a pan is advisable to cook on wooden skewers.
2. It is better to take a large frying pan so that the products fit freely in it and it is convenient to turn them over.
3. Ideally, use a grill pan, but if such dishes are not available, then any thick-walled pan will do.
4. Only refined vegetable oil is suitable for frying, it does not burn so much and does not smoke when heated for a long time.
5. The frying temperature should be medium, then the sausages will have time to fry inside, and do not forget to turn over often so as not to burn.

Cooking is no different from the classic recipe, except that the minced meat is strung on wooden skewers. Next, you need to heat the pan, pour in the oil, put the blanks in the pan, fry at medium temperature until fully cooked, carefully turning over.

Advice: To remove excess fat, blot the fried sausages with paper towels.

Minced meat recipes for kebabs

There are dozens of kebab recipes, each country has its own recipe, in which something national is added. The differences relate mainly not to technology - it is one, but to the ingredients. For example, in Iran, lula is fried from fish, flavored with saffron, lemon juice, olive oil and aromatic herbs. And in the south, it is made from chicken, served on a freshly baked tortilla with onion rings and mint chutney.

Magic food has collected for you the most popular recipes that are successful in our latitudes. When you know the basics of the dish, the technique of cooking on the grill, in the oven and in the pan, it remains to vary the ingredients and enjoy the new flavor accents of a hearty meat dish. So, what kind of minced meat can you cook lyulya from?

Recipe #1: lamb - 1 kg, lard - 200 g, onion - 150 g, dried basil - 1 tsp, dried mint - 1 tsp, sumac - 1 tsp, salt and a mixture of ground peppers - to taste .

Recipe #2: young lamb - 700 g, tail fat - 150 g, garlic - 1 head, onion - 2 pcs., red hot pepper - 1 tsp, dried basil - 2 tsp, coriander - 1 tsp. , wine vinegar and lemon juice - 1 tsp each, salt - to taste.

Recipe #3: lamb - 500 g, lard - 150 g, large onion - 1 pc., garlic - 2 teeth, fresh dill and cilantro - half a bunch each, coriander - 0.5 tsp, salt and black pepper - to taste .

Pork lula kebab

Recipe #1: pork - 700 g, lard - 100 g, onions - 2 pcs., garlic - 2 teeth, green onions - 3-4 feathers, cilantro - 4-5 sprigs, salt, pepper, coriander and basil - to taste.

Recipe number 2: minced pork - 1 kg, lard - 250 g, sweet ground paprika - 1 tsp, onions - 3 pcs., a mixture of Italian herbs - 1 tsp, liquid smoke - 1 tsp, pepper and salt - to taste.

Beef kebab

Recipe #1: beef - 700 g, lard - 100 g, parsley and dill - half a bunch each, garlic - 6 teeth, onion - 3 pcs., spices and salt - to taste.

Recipe number 2: beef - 1 kg, onion - 2 pcs., garlic - 2 teeth, ground black pepper - 1 tsp, sweet ground paprika - 0.5 tsp, hot chili pepper - 0.5 tsp. l, sugar - 0.5 tsp, salt - 1 tbsp. l., finely chopped bell pepper - 1 pc., diced pulp of a small tomato - 1 pc., cilantro - 2 sprigs, butter - 50 g.

Chicken kebab

Recipe #1: chicken fillet - 500 g, eggs - 2 pcs., hard cheese - 50 g, butter - 30 g, onions - 2 pcs., finely chopped sweet pepper - 1 pc.

Recipe #2: chicken legs - 1 kg, lard - 150 g, onions - 2 pcs., sweet ground paprika - 1 tsp, salt and pepper - to taste.

Recipe number 3: chicken fillet - 1 kg, vegetable oil - 3 tbsp. l., garlic - 3 teeth, lemon juice - 2 tbsp. l., onions - 2 pcs., chopped herbs, salt and spices - to taste.

What to serve with kebab?

Lula kebab is served hot, usually without removing the skewer, spread on top of pita bread or wrapped in thin sheets so that they are saturated with meat juices. If there is no pita bread, then you can serve churek or other unleavened cakes. Traditionally, the dish is complemented with greens and pickled onion rings, fresh mixed vegetables or baked eggplants, tomatoes and bell peppers. Garnish with pomegranate seeds and lemon wedges. Be sure to need a sauce that will emphasize the taste of meat: tomato, mustard, garlic, satsebeli and so on.

The sauce can be prepared from tomatoes fried on the grill and peeled, just chop them as small as possible, add parsley and scalded onions, a little salt and a drop of vinegar, mix everything. Serve as follows: brush a sheet of pita bread with tomato sauce, top the lula, close the pita bread and fry again on the grill so that the bread is crispy. Another option is to pour the sausages with canned beans and garnish with herbs. Beans will give the meat a piquant taste, make it more saturated.

For kebab fried or baked in the oven at home, you can make a quick garlic sauce, pass a couple of cloves through a press and mix with unsweetened yogurt, add salt and chopped herbs. You can simply dilute tomato paste in water, add spices, chili pepper and boil. And if there are 250-300 g of tomatoes in the refrigerator, then cut them into large slices, boil for 10 minutes, rub through a sieve to get rid of seeds and skins, then return the sauce to the stove, add hot pepper, sugar and salt to taste, cool, season with finely chopped garlic, dill, parsley or cilantro. Delicious!

Now you know all the secrets of the oriental kebab, which means you can have a summer picnic at home at any time. Choose a recipe - smoky on the grill, fried in a pan until golden brown or incredibly juicy baked kebab on a baking sheet. In any case, tender tubes of minced meat will arrange a grand feast for your stomach. The main thing is to stock up on fresh meat, endurance and good mood. Have a delicious holiday!

Few people dare to put on a barbecue and kindle coals in a city apartment in order to fry meat on skewers. But, as experience shows, going to extremes is not necessary. Often you can get by with a regular kitchen stove. With its help, you get a very appetizing kebab in a frying pan. A step-by-step recipe with a photo can also be adapted to an air grill, slow cooker or electric grill. The main thing is properly mixed minced meat, taking into account the proportions of meat, vegetables and seasonings. And remember: no bread or eggs soaked in milk! These are not ordinary meatballs. Shall we start?

Cooking juicy kebab in a regular frying pan

This variation includes breading. Not a classic at all, but how delicious it turned out! Crispy crust with a juicy, spice-smelling center. A worthy alternative to the classic - barbecue - version.

Required products:

How to fry kebab at home in a pan (recipe with photo):

This dish is common in Muslim countries. Therefore, the “right” meat for him is lamb. The second most popular is beef. But who will forbid cooking from pork, if religion allows? Of course, this will not be an authentic version, but a modification. But we also cook not on skewers and barbecue, but on a frying pan and bamboo skewers. So mince. Use ready-made or turn the chopped meat fillet through a meat grinder. Use a mesh with fine holes to achieve maximum uniformity and viscosity.
Finely chop the onion. Pass the garlic through a press. Wash the greens, chop. You can take several types of herbs - parsley, cilantro, dill, etc. Add dry spices. I used smoky paprika. The effect is interesting. Also in an optional but desirable set is ground coriander change and peppercorns (black and red). The rest of the seasonings are up to personal preference. Salt.
Stir. Knead with your hands until the mass becomes elastic and viscous. Add starch. Stir. Place the mince in the refrigerator to set the fat.
Prepare the breading. Store-bought crackers are rarely of high quality, so it's safer to make them at home. Cut 3-4 slices of white bread or loaf. Dry in the microwave or oven. Grind with a blender (meat grinder) into small crumbs.
With hands moistened in water, form an oblong billet of kebab. Put it on a skewer. If the meat base is prepared correctly, the minced meat will not deform, break, fall off the stick
Roll the lule in breadcrumbs. Instead of crackers, by the way, you can take flour.
Fry in a pan in a well-heated oil on all sides until golden brown.
Serve homemade kebab with pita bread, pickled red onion, pomegranate, fresh vegetables.

Classic kebab, but not on the grill, but in a frying pan

This is how this dish is prepared in many Caucasian families. Only as a heating source, not smoldering coals in the barbecue are used, but a home gas or electric stove. A good replacement for regular meatballs.

Required Ingredients:

A detailed method for cooking lamb, beef or pork lula kebab in a pan:

In order for the meat to keep the shape of the "pipe" well, it must be quite fatty. To increase the fat content in lamb or beef meat, fat rendered from fat tail is added. You can add lard to the pork. Cut the ingredients into small pieces. Grind with a meat grinder into a homogeneous minced meat. Peel the garlic. Cut coarsely. Separate the cilantro leaves from the stems. Remove the skins from a couple of onions. Cut each into 6-8 pieces. Put everything in a blender.
Grind. A gruel with small pieces of onion and spices should come out.
Transfer the vegetable mass to the meat. Add salt and ground seasonings. Mix thoroughly until the minced meat becomes viscous. To get a plastic base for kebabs, it is advisable to cool it for 30-40 minutes in the refrigerator. The frozen fat will allow you to form neat Caucasian cutlets that will not lose shape when fried. It will gradually melt during heat treatment and “seal” inside, under a crispy crust. The dish will come out very juicy!
Put a few kebabs in heated vegetable fat. Fry from 4 sides, turning the blanks as you fry. It is important that the pan is non-stick coated. If the dishes are ordinary, then it is better to bread the lule in flour or breadcrumbs.
Put the finished cutlets on napkins to absorb excess fat from the surface. Serve with herbs and your favorite side dish.

A dish with such an interesting name as kebab is of Turkic-Arab origin. The first part in translation means "pipe", and the second - "fried meat". The dish is an oblong cutlet, well-fried with a skewer. In addition to the traditional recipe, there are several other ways to prepare this dish.

How to cook kebab at home

The traditional kebab recipe is based on fatty lamb and a lot of onions. It differs from cutlets in that it does not include ingredients such as eggs and bread. The meat is seasoned only with spices, garlic, cilantro and basil. Lamb is passed through a meat grinder and kneaded with hands for a long time, while still being thrown on the table. The stuffing should turn out well kneaded and tender. This is necessary so that protein stands out from the meat and it sits firmly on skewers and does not fall off during cooking.

This meat dish is one of the favorite recipes among the peoples of Central Asia, Turkey and the Caucasus. It is a cross between barbecue and meatballs. In the classic recipe, it is fried over coals without fire, but it is not necessary to use a barbecue and a fire. At home, you can cook kebab in a frying pan, in a slow cooker, electric barbecue or oven. Spices and salt are put in a small amount, because minced meat properly mixed according to the recipe turns out to be juicy without that. Here are some more tips for preparing this dish:

• it is better to serve hot and always with pita bread;
• when baking in the oven, the lack of aroma can be made up for with the help of special sauces;
• a good addition to kebab is rice, grilled tomatoes, peppers, fresh salad or mushrooms;
• when choosing meat, it is better to give preference to pale red flesh with small streaks of fat and no specific smell.

Classic lamb recipe

If you chose the recipe for kebab on skewers, then you can use skewers instead, i.e. special wooden sticks. They must be soaked in cold water for 1 hour before cooking. That way they won't burn and the meat won't stick to them. The ingredients you will need are:

• onion - 0.4 kg;
• lamb pulp - 0.7 kg;
• garlic - 6-7 cloves;
• tail fat - 0.3 kg;
• coriander - 1 tbsp. l.;
• cilantro, dill - 1 bunch each;
• zira - 1 tbsp. l.;
• lemon - 0.5 pcs.;
• red, black pepper - to taste.

The process of preparing a classic kebab includes the following steps:

1. Wash the lamb, cut into small portions.
2. Peel the garlic and onion, cut the latter into several pieces.
3. Rinse and pat dry fresh cilantro with dill. You can use parsley or basil instead.
4. Twist the lamb with onions with a meat grinder or a combine.
5. Crush the coriander and cumin seeds, send them to the minced meat. Season it with salt, 2 types of pepper and the juice of half a lemon.
6. Knead the minced meat, periodically throwing it into a bowl.
7. Cover the container with a lid and place the meat in the refrigerator for about an hour.
8. Prepare the structure for baking: lay foil on a baking sheet, and set a wire rack a little higher.
9. Take the cold mince out of the refrigerator. As shown in the photo, form, using skewers, a kebab.
10. Spread the skewers on the wire rack, send to the oven preheated to the maximum.
11. Once during cooking, turn the meat over, bake until crispy.

Chicken kebab

In addition to the traditional lamb recipe, there is a way to cook chicken. The list of ingredients for it includes the following products:

• egg - 2 pcs.;
• butter - 2 tbsp. l.;
• chicken fillet - 0.5 kg;
• cheese - 60 g;
• onion - 2 pcs.;
• sweet red pepper - 2 pcs.;
• lettuce leaves, cherry tomatoes;
• olive oil.

To prepare chicken lula kebab, use the following instructions:

1. Pour the skewers with cold water and leave for 1 hour. After that, they will not burn, and the meat will not stick.
2. Roast whole peppers until burnt on a wire rack in the oven. Then put them in a bag, and after 10 minutes, remove the core and remove the skin. Cut the pulp into cubes.
3. Finely chopped chicken fillet chop into coarse minced meat. Cut the cheese into cubes, chop the onion.
4. Add sweet peppers, cheese, onions, eggs and softened butter to the minced meat. Season with seasonings, send in the cold for half an hour.
5. Cover the soaked skewers with minced meat to make elongated cutlets.
6. Cook in the oven at 180 degrees until crispy, turning a couple of times in the process.
7. Serve with lettuce and tomatoes.

Beef

Beef can be used as meat for kebab recipes. The process of preparing minced meat is practically the same, and the ingredients will need the following:

• greens to choose from - 1 bunch;
• garlic - 6-7 cloves;
• onions - 3 pcs.;
• beef pulp - 0.7 kg;
• spices with salt - to taste.

The algorithm for preparing a meat dish looks like this:

1. Peel 2 onions, grate on a coarse grater, and finely chop the garlic.
2. Combine them with minced beef, mix.
3. Cut the last onion and sweet pepper into cubes.
4. Stick the minced meat on skewers soaked for 1 hour, and every other time put onions and sweet peppers on them to make it look like a barbecue.
5. Heat a frying pan with vegetable oil, fry the kebabs on both sides, turning a couple of times during frying.

Pork

The last and no less delicious way to cook kebab is based on pork. You can take 0.7 kg of minced meat or fatty pulp. The rest of the ingredients you need are:

• large onion - 2 pcs.;
• sprigs of cilantro, pepper, coriander, basil - to taste;
• garlic - 2 cloves;
• fat - 0.1 kg;
• green onion - a bunch.

To cook pork lula kebab, use the following recipe:

1. Rinse the meat, squeeze. process together with peeled onions using a meat grinder.
2. Add chopped garlic to the minced meat, sprinkle with spices.
3. Refrigerate the meat for 1 hour.
4. Then stick the minced meat in the form of thin cutlets on skewers.
5. Bake in the oven or fry in a pan on both sides so that the cutlets have a golden crust.

Video recipes for cooking kebab at home

Baked cutlets on skewers or skewers are prepared in a variety of ways. As poultry meat, you can use not only chicken, but also turkey. If your preference is beef, then it is better to choose veal, because it is more tender, and it has less calories. To properly prepare a real juicy kebab, watch helpful videos with different recipes.

Recipe from Stalik Khankishiev

Lula kebab on the grill

How to make kebab in the oven

How to fry in a pan

The preparation of this delicious dish consists of a rather complicated process. Its peculiarity is that you need to knead the minced meat for a very long time and thoroughly so that it becomes dense and viscous. As a result of this action, protein is released from the chopped pieces and due to this, the meat begins to stick and sits firmly on skewers without falling apart.

Basically, kebab is very popular in the Caucasus and in the countries of Central Asia. It is prepared there not only from lamb, but also from other types of meat. But they try to put few spices into it, mostly only pepper and salt.

In past articles, the topic was discussed on how to cook barbecue from, and, as well as delicious recipes. So, its difference from kebab is that it is cut into rather large pieces and a lot of spices are added to it. Our dish, which we will now cook, is chopped very finely or twisted in a large meat grinder. Although both dishes are fried on skewers, both are still delicious in their own way.

The traditional way is to cook this wonderful meal with minced meat and onions. The whole mixture is strung on skewers and grilled. In general, it turns out a barbecue, only it consists of minced meat. By the way, a store-bought dish will not work at all for this dish, since eggs and even soaked bread are added to it. In our recipe, this is not necessary.

Please note that it is best to take fatty and fat-tailed lamb, then our filling will stick well on skewers and not fall apart when grilled.

Well, now the real recipe, which is done on the grill in Caucasian style. Of course, you can cook in the oven, but here it's up to you.

Ingredients:

• Lamb meat - 1400 gr.;
• Fat tail fat - 400 gr.;
• Onion - 4 pcs.;
• Salt - 1.5 tbsp. l.;
• Pepper - 0.5 tbsp. l.;
• Zira - 0.5 tbsp. l.

1. First, you need to cut the meat of medium size and chop it with two sharply ground hatchets. That's what they do in Central Asia.

If your minced meat is chopped, and not twisted, then the products will turn out to be more juicy.

2. We shift the chopped mass into a bowl and add chopped bacon and onion to it. We begin to mix everything well into a homogeneous mass.

By the way, it is also better to chop the onion, and not twist it, so that as little juice as possible comes out of it.

3. Pour spices (salt, pepper, zira) and during the whole mixture we raise and throw it on the table. Then cover the container with a lid or cling film so that the contents do not wind. We send it to the refrigerator for 1.5 - 2 hours. During this time, the fat should solidify. It is thanks to him that in the first minutes of frying, the lula will not fall apart.

4. We begin to string the kebab on skewers. To do this, we collect minced meat in our hands. It should be in the form of a large cutlet. We transfer from hand to hand so that it becomes dense. Now we pierce it with a skewer along the length.

5. We begin to constantly rotate the stick and distribute the mass over it without cracks by hand. At the ends, twisting the stuffing, seal.

6. Put the skewers on the grill and fry until golden brown for 20 - 25 minutes.

We serve them hot from the grill immediately to the table. Add pickled onions and herbs to them.

How to cook pork kebab (oven recipe)?

It is not always possible to use the barbecue. The weather is bad: rain and wind. Or time is running out. Therefore, you have to use what is at hand.

Ingredients:

• Pork - 1 kg.;
• Onion - 3 pcs.;
• Zira - 0.5 tsp;
• Salt - 1 tbsp. l. without a slide;
• Coriander - 0.5 tsp

Cooking:

1. My pork and cut into small pieces. We twist them in a meat grinder using a large nozzle.

Minced meat should be very fatty, so add lard if necessary.

2. We clean the onion and chop it with a knife into small pieces. Add to bowl.

3. Pour salt, pepper, cumin and coriander there. We mix everything into a homogeneous mass.

4. We cover the container with the prepared minced meat and put it in the cold for 2 hours.

5. Wet hands with water and collect the mixture, forming a cutlet. We string it on a skewer.

6. We begin to rotate it and distribute the mass along the length.

7. Put the kebab on a baking sheet covered with foil. Cook in the oven at 180 degrees for about 30 minutes. In the process of frying, they sometimes need to be turned over.

Minced beef and pork recipe

This is our favorite way. Because that's the kind of meat we eat. Lyulya are juicy and tasty. And the effect is achieved minced meat.

Ingredients:

• Beef - 1 kg.;
• Pork - 500 gr.;
• Pork fat - 250 gr.;
• Onion - 300 gr.;
• Salt - 1 tbsp. l.;
• Ground black pepper - 1 tsp;
• Paprika - 1 tbsp. l.;
• Coriander - 2 tsp;
• Garlic - 1 tooth.

Cooking:

1. My meat, cut into pieces. We twist it together with bacon in a meat grinder with a large nozzle, it turns out like chopped).

2. Add spices: salt, pepper, paprika, coriander. There, three garlic on a fine grater. Mix everything thoroughly and beat it out so that the minced meat becomes a homogeneous mass.

It will start to stick to your hands and that's good. You need to crush it until it becomes slippery.

3. Now we clean and cut the onion into small cubes.

It needs to be cut, not twisted. So he will not allocate juice ahead of time.

4. We cover the container with cling film and make holes in it so that the moisture evaporates. Put in the refrigerator for 1 hour.

5. We collect mass in the palm of our hand and form a ball. We string it on a skewer and distribute it, forming a sausage. Be sure to seal the edges so that air does not get in. Otherwise, juice will accumulate inside and break our products.

6. We fry the lula on the grill for about 20 - 25 minutes.

Video on how to cook chicken kebab

If you also liked it and you decided to make it, or maybe you already did, then share with us your opinion about this. We'll be happy to chat with you in the comments.

How and with what to serve a Caucasian dish?

Lula kebab, like barbecue, is served hot. But there are those who use them chilled in sandwiches instead of sausage.

It is usually removed from skewers or skewers before serving. To make it easy to do, move it from one edge to the middle, as if peeling off. And then remove it completely from the opposite end.

Traditionally, everything cooked on the grill is served with pita bread or flatbread. Also add pickled onions, cut into rings, and any greens to taste.

Sauces are considered no less excellent addition. Their basis is fresh tomatoes or tomato paste. You can use tkemali, which will give the dish a sour and astringent taste.

Keep in mind that they must all be sharp.

In general, this dish can be served with any side dishes. Although fresh vegetables are the best combination. Especially vegetable salads.

Here are some amazing recipes we share with you today. It turns out that kebab is not so difficult to make. It just needs more time. After all, here the rush will only spoil everything. Cook with pleasure and love. Treat your family and friends. And we wish you bon appetit!