Many people, seeing colorful images of delicious meat dishes on signs or windows of restaurants or cafes, often have no idea what is depicted there. Sometimes loud words of appeal “We invite you to try delicious meat dishes!” evoke an irresistible desire to visit such a hospitable establishment. Or maybe we can try cooking it ourselves?

Lula kebab is a very famous dish that is often prepared by residents of Central Asia, the Middle East and the Caucasus. Each nationality has its own secrets in preparing lula kebab from beef, and in most cases from lamb. To prepare this tasty and appetizing dish, you need to choose the right meat from a young animal. It must be no older than one year. And if you already have such an important ingredient as young lamb meat, then you can start preparing lamb kebab. Although other types of meat will do. This is a matter of individual taste.

So, let's start preparing this national oriental dish according to the proposed recipes, which will help diversify the menu of your family table.

Beef kebab. Recipe

It is not at all difficult to prepare this meat dish at home. To make minced meat for lula kebab, we need a small piece of meat tenderloin. It contains a small amount of fat, and such meat can be easily ground in a meat grinder. Scroll it through a meat grinder and add finely chopped onion. What's the secret here? The finer you chop the onions, the juicier the consistency of the minced meat will be after the onions and meat are mixed.

You can’t do without adding spices and aromatic herbs. This is where cilantro, salt and ground black pepper come in handy.

There is another important point in preparing beef lula kebab. The recipe for the airiness of this dish is simple, but without following it, the food will not be the way you would like to see and taste it. Be sure to thoroughly mix and beat the minced meat. Then it becomes more viscous and gets rid of excess air. Then put the finished minced meat in the refrigerator for two to two and a half hours.

After cooling, take the minced meat out of the refrigerator and begin to form the beef kebab. The recipe for preparing this delicious dish is that you then need to form small balls from the minced meat with moistened hands, and when placing them on skewers, straighten them into an oblong shape. Along the edges, where the skewer goes, you need to seal the holes tightly so that air does not get inside. And now the most interesting moment has come. Carefully place skewers with lula kebab on the heated grill. It is necessary to turn these minced sausages frequently so that the meat is well baked and the golden brown crust covers it evenly on all sides.

When the lula kebab is ready, remove it from the skewers and place it on a beautiful wide plate.

The lula kebab from which we told you has its own characteristics, and, at the same time, it is a fairly simple preparation process. You can easily please your guests by serving this wonderful meat dish, which reminds us so much of our favorite kebab. After all, both of these delicacies come out with the smell of smoke from a fire.

Let’s immediately make a reservation that lula kebab cooked at home in the oven is not an authentic dish of oriental cuisine. This is a simplified version of the original recipe, adapted for other conditions. However, the dish has a decent taste and has every reason to become one of the favorites in family culinary history.

Meat selection

Many orientalists claim that true lula kebab can be prepared exclusively from lamb and tail fat. However, we beg to differ with them. It's not about the exceptional taste of lamb as such. The reason is the greater availability of this particular meat for the peoples who gave the world this wonderful dish.

But this does not mean at all that beef, pork or chicken lula kebab will turn out less tasty. The taste will be different, that's for sure. But why is it necessarily worse? The rules for choosing meat are the same for any type. They state that the product must be as fresh as possible, never frozen.

Basic principles for cooking lula kebab in the oven

All these rules are valid for any meat and for any method of preparing lula kebab, including barbecue. Therefore, we will highlight them separately.

  • The first rule follows from the choice of meat. This is his freshness and, if possible, youth.
  • The presence of lard is obligatory. Even if you cook from lean beef or chicken, you must add lard. Otherwise, the dish will turn out dry and tasteless.
  • The meat should not be ground, but chopped. It's not so much about its appearance as it is about preserving meat juice. You need to chop the product with a wide sharp knife on a board. Experienced housewives master the art of chopping meat with two knives. You need to keep them parallel to each other - try it. To prevent your hands from getting tired, pay attention to the fact that only your hands should work.
  • The minced meat should be kneaded long and thoroughly by hand.
  • The onion should be finely chopped, but not crushed, minced in a meat grinder, or ground in a food processor.
  • After the meat is kneaded, it must be kept in the cold.
  • Lula kebabs should be sculpted very tightly.
  • The fire for frying should be quite strong so that the set crust does not allow the meat juice to leak out.
  • If you cook lula kebab in the oven, you should not turn it over often! Maximum - 1 time. When you open the oven door, the temperature is lost - this will have a bad effect on the taste.

Beef lula kebab in the oven: recipe with photos

Ingredients:

  • 1 kg of young veal;
  • 150-200 g lard;
  • 2 onions;
  • 1 tbsp. l. without a hill of salt;
  • a pinch of cumin;
  • cilantro and/or parsley, basil, mint, other spices - optional.

Preparation:


When cooking lula kebab in the oven, turning it once is enough. At first the fire should be quite strong, 220-250C. As soon as the surface of the meat “grabs” the crust, the heat should be reduced to no higher than 180C.

Beef, even chopped, takes a long time to bake. Therefore, at high heat you can get a product that is hard, fried on top and not cooked inside. However, a high initial temperature is necessary for a crust to form. It will prevent the loss of delicious internal juices.

If you play it safe and immediately set the heat to low, the juice will gradually flow out. This will greatly worsen the taste of the kebab and make it even tougher.

Pork kebab in the oven

Ingredients:

  • 1.2 kg fatty pork;
  • 1-2 onions;
  • 1 tbsp. l. without a hill of salt;
  • 1 tbsp. l. without a hill of ground pepper;
  • herbs, oriental spices (cumin, coriander, basil - all optional).

Preparation:

  • If the pork is not fatty, you need to replace a quarter of the total weight with fresh lard. Kneading the minced meat will require less time, but it should still be thorough.
  • Be sure to put the prepared minced meat for lula kebab in the refrigerator for several hours. This is necessary for the fat to harden. Then, during cooking, it will not immediately begin to melt, and the resulting outer crust will trap it inside.
  • If it is not possible to refrigerate the minced meat for a long time, spread it into a thinner layer.
  • However, it must sit in the refrigerator for at least an hour. You cannot cool the meat mixture for lula kebab in the freezer!
  • When frying over a fire, fat plays the role of a binding element. If we cook pork kebab in the oven, it will turn out more tender and juicy. Excess fat will drain into the pan.
  • The cooking principle is the same as described above. But, unlike beef, pork kebab requires a higher temperature and shorter cooking time.
  • For speed of preparation and ease of serving, you can also form small sausages:
  • As soon as the top layer begins to brown, turn the skewers or skewers over. Wait until the second side is browned and serve the finished lula kebab to the table.

Chicken lula kebab in the oven

Ingredients:

  • 2 chicken breasts (fillets);
  • 100 g lard (optional);
  • 2 onions;
  • 1 tsp. salt;
  • 1 tsp. ground black pepper;
  • cilantro or parsley;
  • other spices as desired.

Preparation:

  • The preparation method and basic rules are similar to those stated above. However, there are some subtleties in preparing chicken kebab.
  • Chicken meat, on the one hand, is tender and dietary. But on the other hand, it’s quite dry. With the addition of lard, chicken lula kebab will turn out more tasty and juicy. But at the same time, its calorie content will increase significantly. Therefore, whether to add lard to the minced meat is up to you to decide.
  • If the dish is placed not on the oven rack, but on a baking sheet lined with foil, the released juice can be used as gravy. It will be very useful for dry chicken meat.

In conclusion, we note that you can optionally combine different types of meat and get new flavor options. And even if lula kebab cooked in the oven cannot exactly replicate the taste of the delicacy that we get on the grill. However, in a home kitchen you will get a worthy replacement for boring cutlets and meatballs - and just a tasty dish.

by the materials LadySpecial.ru

2015-10-13T01:50:37+00:00 admin main courses meat dishes, poultry dishes, main courses, useful tips, photo recipe

Let’s immediately make a reservation that lula kebab cooked at home in the oven is not an authentic dish of oriental cuisine. This is a simplified version of the original recipe, adapted for other conditions. However, the dish has a decent taste and has every reason to become one of the favorites in family culinary history. Choice of meat Many orientalists claim that true lula kebab can...

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Lula kebab recipe

Prepare a delicious classic beef lula kebab according to our signature family recipe with detailed photos and detailed video instructions.

30 min

290 kcal

5/5 (3)

Lula kebab is a classic oriental dish that looks very similar to a regular cutlet. Many people call it “cutlet on a stick.” However, this is not a cutlet at all, since real lula kebab is made without eggs, bread and other usual ingredients that we add to our standard dishes. It is usually baked over a fire.

My Georgian grandfather, who knew how to cook this amazing dish according to his own recipe in just an hour, always said that everyone should definitely try beef lula kebab on skewers. This is how you can fully appreciate its charm.

Bearing in mind that not everyone has the opportunity to cook over a fire, I modernized my grandfather’s recipe so that everyone could cook this amazing product both on the grill and in the oven or in a frying pan. Today I will introduce you to all the ways to make lula kebab.

Ingredients and preparation

Preparation time: 15-20 minutes.

Kitchen tools

If possible, prepare ahead of time all the tools, utensils and utensils that you will need in the process of making the perfect lula kebab:

  • a large baking sheet or frying pan, preferably with a thick bottom and non-stick coating, with a diameter of 23 cm;
  • grill with skewers if you cook over a fire;
  • deep bowls (several pieces) with a capacity from 380 to 780 ml;
  • teaspoons;
  • cotton or linen towels;
  • tablespoons;
  • measuring cup or kitchen scale;
  • fine sieve;
  • medium or large grater;
  • skimmer;
  • sharp knife;
  • wooden spatula;
  • oven mitts;
  • cutting board.

You will need

The basis:

Important! Minced beef lula kebab must be made using beef tenderloin with small inclusions of fat, otherwise your products may fall apart during heat treatment. It would also be good if you chose lard with a meat layer for minced meat - it will turn out much tastier.

Additionally:

  • 8-10 g dried cumin;
  • 40 g fresh cilantro;
  • 60-70 ml sunflower oil;
  • 20 g dried parsley;
  • 8 g ground black pepper;
  • 7 g table salt.

Did you know? Additional spices such as suneli hops, dried dill, ground celery root or rosemary will enhance the pleasant taste and aroma of your dish, add piquancy to it and more sharply express the juiciness of the minced meat. In addition, you can replace sunflower oil with olive oil.

Cooking sequence

Preparation


Cooking in the oven


Grilling

  1. We make sure that the coals on the grill barely flicker, but in no case ignite.

  2. We wet the metal skewers with water and rinse our hands too.

  3. We form a large “cutlet” from the prepared minced meat and place it on a skewer with confident movements.

  4. Carefully spread the meat along the length of the skewer, making something like a sausage.

  5. We do all this with all the remaining minced meat.

  6. Place the skewers on the grill and allow the products to cook thoroughly on one side.

  7. Turn the skewers over as the lula kebab cooks on one side.

  8. As soon as the products have acquired a golden brown color, you can remove the skewers from the grill.

Cooking in a frying pan


That's all. I’m sure that now you won’t be intimidated by cooking lula kebab at home or outdoors. Serve your amazingly aromatic products with vegetable puree, buckwheat or rice porridge, as well as fresh green peas. You can decorate a dish with these little ones using bright greens, fruits and citrus fruits - give free rein to your wild imagination.

Try not to store lula kebab for too long, as these delicate products very quickly become not as tasty as “piping hot.”

Beef kebab video recipes

If you decide to cook your lula kebab in the oven, be sure to watch this video recipe. Here are captured all the steps of creating an authentic dish using traditional kitchen equipment.

And this video tells in detail about the intricacies of making lula kebab on the grill. I highly recommend watching it before you start cooking.

Cook the perfect lula kebab in a frying pan This video recipe will help. Be sure to take advantage of the culinary tips from the video - they are really very useful, especially if you have to cook the dish for the first time.

For example, be sure to try the delicate alternative that just drives my husband and children crazy. In addition, do not miss so far underrated by our housewives, famous for its tenderness and low calorie content. In addition, don’t forget about the ideal option for a picnic - Lula-kebab recipe on the grill - even the most persistent picky people cannot refuse such a product. At the very end, I advise you to take on the most simple and appetizing one; it will be useful for housewives who cannot devote too much time to cooking.

Bon appetit everyone and have a good day! I hope you will write some comments and reviews on the above recipe and share your own opinion about lula kebab. And if you have original ideas for improving the standard recipe, I will be glad to discuss them below. Delicious experiments to you!

Step 1: Step 1: Prepare the minced meat.

It is very important to prepare the minced meat correctly, so try not to skip any of the further steps. Defrost the minced meat and place it in a deep bowl. Peel the onions and garlic, then rinse under running cold water and finely chop, then add to the minced meat. Don’t even think about using a meat grinder for this, because we absolutely don’t need to grind everything to small sizes. Now chop the parsley, dill, cilantro, add to the minced meat. The minced meat should be mixed thoroughly for a couple of minutes, then you need to beat it. To do this, take it out of the bowl and then throw it back, continue the process of beating the minced meat until it acquires a uniform consistency and becomes quite sticky. Then you need to keep it in the refrigerator for about half an hour.

Step 2: Step 2: Form the sausages.


To prevent the minced meat from sticking to your hands while forming the lula kebab, grease them with vegetable oil, and repeat this procedure during the process if necessary. Now take some minced meat in your hands and, with deft movements, form dense sausages out of it, the diameter of which is approximately 4 centimeters and the length is 5-7 centimeters, depending on the length of the prepared skewers. Try to press the minced sausage onto the skewer as tightly as possible so that it does not fall apart during frying.

Step 3: Step 3: Fry the lula kebab.


Take a large frying pan, put it on the fire, add sunflower oil and heat it up. Then lay out the skewers with lula kebab, reduce the heat a little so that they do not burn. Cook on all sides, turning regularly, until golden brown, about 10 to 12 minutes.

Step 4: Step 4: Serve beef kebab.


Place a leaf of lettuce on a serving dish; you can use fresh vegetables, any to your taste, and place ready-made and always hot lula kebab. You can use a few sprigs of your favorite greenery as decoration. Enjoy your meal!

Meat should not be overheated, as it will become dry and lose its amazing taste. If you cook everything correctly and exactly according to the recipe, the dish will turn out incredibly juicy, and at the same time covered with an even, golden brown and crispy crust.

Due to the minced meat, lula kebab is marinated with onions in a matter of minutes, and is also fried very quickly. Therefore, it is better not to neglect this vegetable; the more onions, the tastier and juicier the lula kebab will turn out.

Vegetable oil, which is used to lubricate your hands, forms a crispy golden brown crust on the cutlets when cooking.

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

Cooking features

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

  • Do not use frozen beef as a base ingredient for lula kebab, as it is impossible to make juicy fried sausages from it. It is especially important to follow this rule if you fry lula kebab on the grill or electric grill.
  • In order for lula kebab to stick well on skewers or skewers, the minced meat must be given viscosity. This is done by adding fat tail fat or lard; this component should be approximately 20–30 percent of the amount of meat used.
  • It is advisable to chop the meat for lula kebab by hand. This process is labor-intensive, and if you do not have enough time, you can grind the beef by passing it through a large grinder. The main thing is not to make the minced meat too small, as this may not have the best effect on the juiciness of the lula kebab.
  • If you want to reduce the calorie content of lula kebab, the lard in the composition can be replaced with chicken, but in this case you need to take more of it. In other words, you can use minced chicken and beef, in which at least 40 percent poultry meat is present.
  • Most often, lula kebab recipes include onions. It must be chopped with a knife, without using a meat grinder or blender. Otherwise, onion juice will prevent the formation of dense sausages in the future.
  • The minced meat for lula kebab needs to be kneaded with your hands for a long time, otherwise it will not be sufficiently viscous. To prevent it from sticking to your hands, wear gloves and periodically dip your hands in cool water. If you do not use gloves, it is better to use warm water. The same secret will help you form oblong cutlets from minced meat at one of the last stages of preparing lula kebab.
  • Don't make lula kebabs too thick. If their thickness is from 2.5 to 3.5 cm, then they will be well fried, but will not have time to burn.

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

Beef lula kebab on the grill

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

Cooking method:

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

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

Beef lula kebab on an electric kebab grill

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

Cooking method:

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

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

Beef lula kebab in the oven with vegetables

  • minced beef – 1 kg;
  • minced pork – 0.3 kg;
  • cherry tomatoes – 0.2 kg;
  • sweet pepper – 0.4–0.5 kg;
  • ground nutmeg – 5 g;
  • dried basil – 10 g;
  • garlic – 3 cloves;
  • onions – 100 g;
  • salt, ground black pepper - to taste;
  • vegetable oil – 20–30 ml.

Cooking method:

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

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

Beef lula kebab in a frying pan

  • beef – 1 kg;
  • tail fat – 0.3 kg;
  • fresh cilantro – 100 g;
  • fresh parsley – 100 g;
  • onions – 0.2 kg;
  • salt, ground red pepper - to taste;
  • paprika – 5 g;
  • Armenian lavash – 6 pcs.;
  • adjika - to taste;
  • vegetable oil - as much as needed.

Cooking method:

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

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

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