What greens are put in kebab lula. Lula kebab at home can be different! How to cook kebab at home: recipes from complex to simple

Lula-kebab is a traditional meat dish of the Caucasus, Central Asia and the Balkans. It is prepared on skewers, fried on coals, and therefore is a direct and main competitor to the traditional barbecue. Some gourmets even put kebab much higher than barbecue, thereby paying tribute to its tenderness, juiciness and richness of taste. It is quite possible to agree with this, especially if we remember that kebab is made from minced meat (minced meat) and contains a whole bunch of fragrant oriental spices.
Unfortunately, it is far from 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 kebab on the grill, but also share the secrets of cooking it at home. Lula kebab in the oven is also very, very good and is guaranteed to help your family take a break from already rather fed up cutlets and chops.

Ingredients:

(for 8-9 skewers)

• 1 kg. minced meat
• 150 gr. fat
• 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 kebab is prepared, of course, 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, in the classic recipe fat tail fat is used, but lard is a much more accessible ingredient, so we will use it.

• To the mixture of minced meat and bacon, add very, very finely chopped onion. In no case should you make your work easier and pass the onion through a meat grinder, grate it or grind it 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 the onion juice gets into the minced meat earlier, then it will simply soften the mixture, and you will never force the minced meat to stick to the skewer.

• We knead a mixture of minced meat, bacon 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 in order for the meat to release protein. Protein forms a kind of threads that strengthen the minced meat and allow it not to fall off the skewers. Prolonged and thorough kneading of minced meat is the main secret of a real kebab.

• After the meat in the minced meat has isolated protein, you can safely add salt, pepper, cumin and coriander. I want to once again draw your attention: in my recipe, the amount of spices and salt is indicated in tablespoons without a slide. To evenly distribute salt and spices throughout the volume, mix the minced meat thoroughly again.
• We cover the container with ready-made 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 string the future kebab on a skewer without any problems.
• Chilled minced meat is strung on skewers. To do this, we form a cutlet weighing about 130-150 grams from minced meat, prick it on a skewer, and 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, the minced meat should be compacted as best as possible so that no voids remain inside it. When frying a kebab, it is in these voids that meat juice can collect, it will boil and tear our wonderful minced meat skewers. You should also make sure that the beginning and end of each meat sausage are carefully glued to the skewer.

• Place skewers with raw kebab on a grill filled with hot coals and fry until tender.
• If you decide to cook kebab in the oven, then most likely metal skewers will not suit you, as they simply do not fit in the oven. That's when we remember small-sized wooden skewers. The use of wooden skewers has its disadvantages. Firstly, they are very thin, which is why it is as if a knife cuts strung 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 propose to use the method by which homemade sausages are prepared. In other words, I roll up a minced meat sausage with a wooden skewer inserted into it on a kitchen board or on a large flat plate.

• Transfer the kebabs prepared for frying to a baking sheet. We stack the skewers so that they can be easily turned over without pulling the baking sheet out of the oven.

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

• Put the finished kebab on a dish and immediately serve hot to the table. Together with the kebab we serve greens and fresh vegetables. In addition to this recipe, I also advise you to look

Lula kebab: technology and cooking secrets

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

Necessary ingredients for cooking lula kebab

At first glance, kebab looks very similar to a traditional barbecue, but this is far from being the case. If we usually cook whole pieces of meat on coals, then kebab is a juicy cutlet that just melts in your mouth. Everyone can string meat for barbecue on a skewer, but to cook kebab you need to have certain culinary skills.

So, if you want to treat your friends with an original picnic dish, feel free to take on the preparation of kebab. For this you will need the following ingredients:

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

The main ingredient of this dish is, of course, meat. Southerners traditionally use lamb, the youngest and freshest, and by no means frozen. But if it is absent, then chicken, beef, pork and even cold cuts can be used for cooking.

Minced meat preparation

The crucial stage is to clean the meat from all veins and films. This is necessary so that the minced meat is tender and uniform, and hard lumps do not come across while eating. The same requirement applies to fat. We pass the meat through a meat grinder with a large grate - this is a prerequisite.

The second ingredient is lard. Traditional recipes use fat tail fat. But if there is none, then the usual non-salted lard will do. First, it needs to be slightly frozen, which will greatly facilitate cutting. Then chop with a sharp knife into very small pieces. The viscosity of minced meat depends on fat, so its amount should be approximately 1/3 of the total mass.

The third ingredient is onion, which is also finely chopped. To prepare a kebab, its pieces must be dry and give their juice only inside the cutlet during frying, so you can not 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 fix it on a skewer.

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

Next, pepper and salt. We put spices in moderation, since there is a risk of losing the juiciness of the meat. No fillers are used. The entire viscosity of minced meat is provided by lard. Again carefully mix the resulting mass.

Thorough kneading is the culinary secret that helps to easily cope with such a dish as kebab. During this time, the mass is compacted, 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 cool the minced meat for several hours (but do not freeze) so that the fat freezes. This will allow you to string cutlets without any problems.

Rules for skewering and frying procedure

Now you can form the kebab. We prepare flat skewers and warm salted water. Wetting our hands in it, we form cutlets weighing 120-140 g, then we put them on a skewer. At the same time, slightly turning it, we distribute the mass along the plate, forming a kind of sausage. It is very important that the edges of the cutlets fit well to the skewer, and 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 fried.

To speed up the cooking of a dish in nature, you can pre-form portioned sausages and wrap them individually in a film, which is removed just before frying.

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

The readiness of the dish can be determined by the ruddy crust. It is necessary to ensure that the coals do not smoke from the melted fat, otherwise the meat will be saturated with a pungent odor. You can also fry tomatoes and sweet 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 cooking kebab at home

If it is not possible to go out into nature and cook kebab on an open fire, do not be upset. It is quite possible to fry it at home in the oven, stringing cutlets on wooden skewers using the technology described above. So that they do not burn in the oven, they must first be soaked in water.

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

Outcome

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

Video of cooking kebab at home

Video: specialist recommendations for cooking kebab on the grill

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 it correctly 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, at least 1/4 of the total weight of the meat is put in fat, 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. Very tasty!

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!

The kebab recipe is a hearty and appetizing dish of Caucasian cuisine, which simply cannot be refused. It goes well with wine, champagne, non-alcoholic, low-alcohol and more "strong" drinks. At the same time, a simple treat can quickly saturate the body, and cooking it is so simple that people who do not know much about cooking can do it.

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

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

Earlier, I told you how to cook minced meat for meatballs and cabbage rolls, by the way, it can be quite useful for cooking treats on a fire, because kebab recipes can be very diverse, the main thing is to add more spices and seasonings to the dish and you're done.

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

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

Using a knife (it should be noted that Eastern chefs use a large knife, not a meat grinder), chop the layers of meat into small (about 1-1.5 cm thick) fibers, then finely chop again with a kitchen hatchet or the same knife.

Keep fat tail fat (fat) for some time in the freezer, it will become more juicy, plus it will be well cut. Cut the lard as finely as possible, roughly, the pieces should be like rice grains.

Finely chop the onion, do not spare it.

Combine meat with bacon and onions, add spices. Ground zira, cilantro (coriander), dry black and hot red peppers are most suitable for kebab, oregano and basil can be used.

Mix well the products and remove the minced meat for 30 minutes in the refrigerator.

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

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

Now you can start putting sausages on skewers, like a barbecue, or put the dish on a grill and bake on a fire.

You will need:

• Kilogram of fresh lamb.
• 300 gr. tail fat.
• 3-4 bulbs.
• A spoonful of salt.
• 2-3 pinches of ground black pepper and dried ground basil.
• Optionally, any greens, garlic.

Cooking process step by step:

- From lard, lamb, onions and spices, prepare minced meat according to the above described actions. Chop the meat with a knife (a classic oriental version), and scroll through the meat grinder, but setting the nozzle with large divisions. In a meat grinder, it is worth noting that making a dish is much faster, but it turns out that it tastes no worse.

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

On a note! So that the minced meat does not take hold of your fingers when cooking Caucasian meat dishes, dip your hands in salted water before forming cutlets. Wet your hands with water every time the mass starts to stick.

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

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

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

Products for cooking:

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

How to cook a Caucasian treat kebab on a grill

Clean the washed meat of different varieties from veins and films. If you take a bird, be sure to remove the skin and remove all the bones. Prepare minced meat using a meat grinder, a kitchen combine or a sharp knife (the method for preparing minced meat for kebab is described above).

Mix the meat composition with spices and chopped onions, refrigerate.

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

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

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

Arrange ready-made kebabs on plates and can be served on the table without decorating anything. Fresh vegetables, a wide variety of sauces, pasta side dishes, crushed or fried potatoes, buckwheat, and rice are perfect for serving such a dish.

Here is a kebab recipe for you.

You should take:

• Young potatoes will be preferable - 0.6-0.7 kg.
• Fat tail fat (fat) - 150 gr.
• Ground turmeric - a teaspoon without a slide.
• Any chopped greens.
• Ground black pepper, salt to taste.

Step by step process:

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

Peel boiled potatoes, if young is used, you can not peel, pass through a meat grinder (use a large nozzle) or mash in a blender in a puree, but not too small, it is better to leave small pieces. Knead the resulting composition with your hands and beat it a little, it is important that in the subsequent dish it does not fall apart during frying.

Cut the bacon, melt it in a regular frying pan, add it along with cracklings or, if desired, they can be stung, here be guided by your own taste, into potatoes, add spices and herbs there. Mix the products, best with your hands and form your sausages with them. Send the food to the refrigerator for a couple of hours, but not less than 1.5 hours.

Put the finished sausages on the grill and send to the grill. Alternatively, such a dish can be cooked in a conventional oven by laying the products on foil and sending them to cook at a temperature of 200-220 degrees for 15 minutes.

Meat for kebab is important to choose exclusively fresh, it is best if it has never been frozen.

Oriental chefs mainly prepare this treat from lamb or young lamb meat, while it can be made from a wide variety of minced meats, including chicken, beef, pork, and even mixtures of any of these options.

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

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

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

Fat in the composition should not be less than a quarter of the meat taken. It is better to take more than less, they say in the East.

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

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

Do not oversalt your treat, otherwise, when cooking, the meat will burn and lose its juiciness.

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

An important condition for a delicious dish is to cool the product in the refrigerator 2-3 times immediately before using it. You don't need to freeze minced meat, you just need to cool it. The optimal cooling time is twice an hour or half an hour.

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

When sculpting, make the sausages not very thick, they should be well fried on the grill both outside and inside.

To make the products beautiful and even, moisten your hands in the process of forming sausages with slightly salted water.

When stringing products on a skewer, stick it tightly around it so that voids do not form inside during the cooking process.

How to sculpt kebab on skewers - recipe 2918

Video of how the chef skillfully puts properly made minced meat on skewers. See.

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

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

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

It is best to serve meat dishes with greens, baked on a fire and fresh vegetables, as well as your favorite sauces and, of course, Caucasian lavash.

You need to eat a treat of oriental cuisine hot immediately after cooking.

I hope the tips will help you prepare delicious lulyaki, because the kebab recipe is not so complicated, but like all dishes it has its own characteristics. But you can experiment and make your own innovations in this dish.

Good luck and all the best!

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

The meat comes to readiness on the grill, but if it is not available, it can be done on the grill or in the oven. A feature of the preparation is that the minced meat must be kneaded for a long time and intensively. Only in this case, it will begin to secrete protein, thanks to which the meat will become sticky and will surely stick to the skewer.

Lula Beef Kebab - General Cooking Principles

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

What else is added:

• onion and garlic;
• spices;
• greens.

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

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

Classic beef kebab

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

Ingredients:

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

Cooking:

1. Rinse the meat, dry it, cut into pieces, then twist through a meat grinder twice. The second time, you can immediately chop the peeled garlic cloves.
2. Peel the onion, grate, add to the ground beef.
3. Pepper, salt the mass, add chopped greens. Stir the minced meat for at least five minutes so that it becomes homogeneous and sticky.
4. Put the mixed minced meat in a bag, tie it up and put it in the refrigerator for an hour.
5. Divide the mass into 4-5 parts. Take one piece of minced meat, make an oblong ball, pierce with a skewer. With a wet hand, firmly press the beef to the stick, form an oblong kebab resembling a sausage.
6. Form the rest of the kebabs in a similar way.
7. Put the skewers on the grill with hot coals, cook until golden brown on all sides. Before serving, carefully remove, add fresh herbs.

Caucasian beef kebab with tail fat

The beef itself is quite dry, sometimes it turns out tough, it cooks for a long time on the fire. You can solve all these problems by adding bacon; fat tail is best suited for a Caucasian dish.

Ingredients:

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

Cooking:

1. Twist the washed meat together with onions, immediately chop the fat tail fat.
2. Add cilantro greens to the mass, salt, season with black pepper.
3. Immerse your hands in minced meat, begin to stir. Take your time, carefully knead the mass until stickiness and uniformity appear. You can additionally beat the minced meat on the countertop, it will become more convenient to use.
4. We divide the minced meat into five or more parts, depending on the desired size of the kebabs. We roll the balls, put them on a plate, cover with a film on top, put them in the refrigerator.
5. We get kebabs in an hour. You can simply form elongated sausages from balls and arrange on a wire rack. Or we form classic products on sticks or skewers. We make sure that no air remains inside, we press well.
6. Cooking over hot coals on the grill. Serve the dish to the table immediately, while it is hot.

Beef kebab with grilled cheese

A variant of an amazing beef kebab, which is perfectly prepared not only on the grill. But even on a regular grill, even on a grill pan, the dish turns out just fine. Here are the products for two servings. If necessary, then proportionally multiply their number.

Ingredients:

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

Cooking:

1. Twist the meat with parsley twice through a meat grinder. We use a grid with small cells.
2. Chop the garlic, add various spices to it, salt and grind in a mortar for a pronounced aroma. Transfer to minced meat.
3. Break the egg and separate the yolk. We do not need it, we use only protein. Beat it with a fork until light foam to break up the clots as much as possible.
4. Grate hard cheese into small chips.
5. Add cheese with whipped protein to the meat mass. Knead the minced meat for about ten minutes.
6. Divide in half, leave for an hour in the refrigerator, be sure to cover with cellophane or a lid.
7. We take out the cooked mass, cook kebabs, fry on a natural, electric grill or on a corrugated frying pan. In the second case, the surface must be lubricated.

Beef kebab with walnuts

To prepare this dish, you will need walnuts. They wonderfully emphasize the taste of beef, give an unusual aroma and zest. If there is no tail fat. Then you can take any other fat in the specified amount.

Ingredients:

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

Cooking:

1. Pour the nuts into an empty skillet. Dry over low heat for about ten minutes. Cool well, put in a food processor and chop. Or we twist through a meat grinder.
2. Grind beef and fat tail fat, twist twice.
3. Peel the onion, it is better to grate it so that the minced meat does not turn out to be weak. Immediately add to the total mass.
4. Chop the garlic and also chop the dill sprigs, rub it all with a small pinch of salt. Mnem until the juice appears.
5. We shift the garlic mixture into minced meat, stir everything until stickiness appears, add chopped nuts and stir for a couple more minutes.
6. We divide the mass into equal pieces. Round, cover and send to ripen in the refrigerator for 1-2 hours.
7. We make kebabs on sticks, cook over coals or just on the grill.

Beef kebab with chicken

To prepare such a dish, it is better to cook the minced meat yourself, you can use any parts of the chicken. The weight of the trimmings without pits is indicated.

Ingredients:

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

Cooking:

1. Twist the chicken once through a meat grinder. It is better to skip the beef twice.
2. Chop the onions into crumbs with a large knife, add to the meat products.
3. We clean the garlic cloves, squeeze into minced meat.
4. We season the mass with spices, add salt to taste, you can put a little parsley, dill, cilantro or a mixture of them.
5. We knead the mass, divide the cooked minced meat into large cutlets, give it an oval shape, send it to cool.
6. We pierce each formed product with a skewer, press it to the stick, press and form a neat sausage.
7. Fry on the grill or on the grill. Kebabs are served with the addition of chicken with any sauces, you can sprinkle with grated cheese.

Beef kebab with smoked lard

A variant of very appetizing and fragrant lula kebabs with smoked lard and ground beef. Be sure to add protein.

Ingredients:

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

Cooking:

1. If the fat is with a skin, then we remove it. Cut into small pieces.
2. Rinse the beef, also cut into small pieces. Peel the garlic.
3. We skip the meat with bacon a couple of times through a meat grinder, the second time we do it together with garlic.
4. I put salt and pepper.
5. Beat one raw protein with a fork, add to the meat mass.
6. Stir the minced meat for kebabs until smooth. Divide into several parts, let stand in the refrigerator for an hour.
7. We form kebabs on sticks, bring to readiness in any convenient way.

Beef kebab in the oven

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

Ingredients:

• 700 g of beef;
• 150 g of fat or fat tail;
• bulb;
• a couple of cloves of garlic;
• greens, seasonings;
• 1 st. l. lemon juice.

Cooking:

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

Beef kebab according to Dukan in the oven

The diet recipe for beef kebab includes a minimum set of components, namely:

• Veal without fatty parts - 1 kg;
• Onion - 250 g;
• Garlic and spices;
• Greens;
• You will also need long wooden skewers.

Cooking:

1. The meat must be chopped twice in a meat grinder. The second time we skip along with onions and garlic. We fill the minced meat with spices. Stir and beat until the mass becomes quite viscous.
2. We stand in the refrigerator for a quarter of an hour and string on skewers. It is recommended to pre-moisten the sticks in water so that they do not burn during cooking.
3. Having strung meat on them and giving it an oblong shape in the form of sausages, we lay out the future lula on a baking sheet. We bake in the oven at 200 degrees. It is desirable that the meat inside be juicy, then the taste will be more intense. Therefore, it is not worth overdoing the dish in the oven, 30 minutes is enough.

Beef lula with cherry tomatoes and other vegetables in the oven

If you are a fan of experimentation or just want to diversify a classic taste, this recipe is perfect for that.

For cooking you will need:

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

Cooking:

1. Before starting, it is necessary to soak wooden skewers in water for half an hour. Besides the fact that this will allow them not to burn out in the oven, they will be saturated with moisture and swell, which will simplify the process of stringing.
2. After, you can already proceed to cooking. In the minced meat (which must first be passed twice through a meat grinder), add onion and garlic, chopped into small crumbs, as well as salt and all the necessary spices.
3. After that, the meat must be beaten off. You can do this with each portioned piece separately, that is, take as much as it goes on one skewer and then beat it off. But it is much easier to beat the minced meat in larger parts, and then divide it into portioned “cutlets”.
4. All minced meat should be dense so that the lyulya confidently stay on sticks. It is recommended to keep them in the cold before stringing.
5. While the meat is infused, let's take care of the vegetables. Peppers are cleaned from seeds and cut into two-centimeter cubes. Cherries will be required whole, so you only need to remove the tails and rinse them.
6. Next, we begin to string meat with vegetables. Minced meat should be evenly distributed on the skewer. The edges should not be thinner, otherwise they will dry out. On each side of the future kebab we thread a piece of pepper and one tomato.
7. Put everything on non-stick baking sheets.
8. We bake in the oven at the same temperature as in the previous recipe (200 degrees). The time for which the meat will reach readiness is approximately 25 minutes.

Useful cooking tips

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
• cook better from the meat of a young lamb
• 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 barbecue from such meat)
• adding fat is a must
• kneading and beating minced meat is mandatory (at least 20 minutes)
• also be sure to keep 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 baked
• skewers should be clean, dry and cold
• string the minced meat on skewers or skewers very tightly so that air does not remain in it
• to prevent grease from sticking to your hands, you can use gloves, while 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
• in the oven, you should also not overexpose, since the dish is prepared from minced meat, it will cook very quickly
• when cooking in a pan in oil, it is better to reduce the amount of fat in minced meat, otherwise the dish will turn out to be too fatty