Turkish kebab is a separate page in the book of national recipes. There are more than fifty culinary recipes for Turkish kebab, however, they all originate from the doner kebab, sold everywhere in Turkey as fast food. Regional aspects and the availability of different ingredients have played a big role in diversifying the standard Turkish kebab recipe, which has already been known for more than 10 centuries.
Various methods of cooking meat, such as boiling or stewing, destroy the taste of the meat. Cooking Turkish kebab is an amazing experience of preserving the smell and taste of animal meat, which is why this dish is so popular in Turkey, especially among tourists. How so? There is a stereotype that the local population does nothing but eat barbecue. However, this statement is perhaps one of the worst stereotypes we associate with Turks. Meat is one of the most expensive products in Turkey, so for many years vegetarian dishes have been the main food for the local population. This article examines seven recipes for Turkish kebab, a food that is considered a holiday delicacy for many residents in Turkey and a favorite dish for tourists in hotel restaurants.
Iskender Kebab - Iskender Kebab
Instead of wrapping the succulent lamb in pita bread (durum), as is typical in doner recipes, thin slices of meat are piled on a serving of fresh bread and then topped with a generous helping of yogurt and tomato sauce mixed with melted butter. Originating from the northwestern region of Turkey in the city of Bursa, this Turkish kebab takes its name from the recipe's inventor, who was experimenting with tasty variations on the standard doner in 1867. After Iskender Kebab gained recognition in Bursa, the recipe became a fantastic success throughout Turkey. To this day, the inventor’s family holds a patent for the trade name of their kebab.
Adana(Urfa) Kebab - Adana(Urfa) Kebab
Named after the country's fifth largest city, Turkish adana kebab is usually served with bulgur and a simple salad that consists of tomatoes, onions and cucumbers. The incredible simplicity of the ingredients ensures ease of preparation and good digestibility. When preparing minced lamb, Turkish spices such as red chili pepper, coriander and cumin are used. The kebab recipe calls for shaping the minced meat onto a long, flat skewer and then slowly roasting it over hot coals. Anyone who prefers less spice can instead opt for the so-called urfa kebab, which does not contain the heat of chilli, instead of adana kebab. Of course, adana should be eaten on a plate in a lokanta, but those people who eat food on the go can choose another option, when all the ingredients are folded and wrapped in pita bread (so-called durum).
Testi Kebab - Kebab in a pot
This version of Turkish kebab is widespread in central Anatolia. Although you can easily try it in any restaurant Istanbul. This recipe involves placing lamb meat along with tomatoes, onions, peppers, herbs and spices in a clay pot. The pot is then hermetically sealed and placed in an oven where it is baked at a very high temperature. The juices from all the ingredients mix and make the meat incredibly juicy. Before serving, the waiter effectively cuts off the top of the pot with a sharp blow from a small scimitar. The contents are poured into a plate and decorated with white rice. Although Testi Kebab was originally invented in the Cappadocia region of Turkey, today this dish is a stunning success in any restaurant throughout the country.
Cop sis Kebab - Shish Kebab
This kebab is known as "poor man's lunch" in Turkish. The kebab recipe originated on the Aegean coast of the country, in villages around ruins of the ancient city of Ephesus. The name of the recipe literally means "made from trash" - small pieces of lamb that are two-thirds fat. The meat is skewered along with tomatoes, onions and peppers and then grilled. This Turkish kebab is served at the table with flat bread and a portion airana(mixed yogurt, water, salt). If you eat on a very limited budget, then order this particular dish - Cop sis Kebab. Don't confuse it with another recipe - şiş kebab, which uses only large pieces of meat of the best quality. This type of kebab made from lamb, beef or chicken is widely served in restaurants that specifically cater to foreign tourists.
Beyti Kebab - Beyti Kebab
This Turkish kebab is very special. A certain Beity Guler visited Switzerland in 1961 to look at the local cuisine. Arriving back in Istanbul, he came up with an original kebab recipe, which soon became a national favorite in Turkey. By the way, in Istanbul the family of Beyti Guler's heirs still runs their restaurant! The marinated beef or lamb is carefully selected, leaving only prime cuts, then wrapped in pita bread and baked tandoori style. The finished kebab is served with yogurt and melted butter. Also becoming popular is patlican beyti, a Turkish kebab recipe in which the main ingredient is eggplant rather than meat.
Guvec - Guvech
This dish is prepared both in clay pots and in a frying pan. Gyuvech is prepared with chicken, lamb, beef or fish, and vegetable ingredients include onions, tomatoes and other various vegetables. What makes this dish unique in Turkey? This is the use of paprika and eggplant, giving it a very special taste. This dish is popular in Turkey and is an example of the use of old Ottoman recipes. Güveç is also popular in the countries of the Balkan Peninsula, where Ottoman troops visited and left their culture, religion and cuisine. Gyuvech is an incredibly colorful dish, however, it is extremely popular among vegetarians, who exclude meat or chicken from its recipe.
Every housewife in the East knows how to cook kebab. What is it and why is a dish with such an unusual name still wildly popular to this day?
Grilled meat
It is impossible to imagine oriental cuisine without meat. Experienced chefs prepare many interesting and tasty dishes from this product. Take kebab, for example. What it is? Many novice chefs ask this question. In fact, this is a generalized name for fried meat dishes that are well known to residents of Transcaucasia, the Middle East and Central Asia. Moreover, each nation has its own method of preparing it. This is where all sorts of varieties arose:
- Shish kebab (strips of meat roasted on a spit). Armenians call it kebab, Greeks call it souvlaki, and Indonesians call it satay. Lamb, chicken or beef are usually used for preparation.
- Doner kebab is a traditional Turkish dish. Pieces of meat are strung on a rod and fried near hot coals, and then thin strips are carefully cut off along the edges with a sharp knife. The Arabs call it shawarma, and the Greeks call it gyros.
- Kyebali. The Balkan peoples know him as Čevapčić. These are fried sausages made from ground or minced meat.
- Lula kebab is minced meat fried on skewers.
In total, about two dozen varieties of this popular dish are known. Where did its name kebab come from? What is it really? It turns out that the name of the dish is a Persian word. It, in turn, was borrowed from the ancient Akkadian language and translated means “char” or “burn.” From here the technology for preparing the product itself becomes clear.
Adana kebab
In Turkey, locals love to cook Adana Kebab. This dish is the second most popular dish in the country. In any establishment you can always order adana kebab. What is it and how to prepare it correctly? First you need to collect all the necessary ingredients for work:
- 600 grams of chopped meat;
- 1 pod of sweet pepper;
- bulb;
- 20 grams of butter;
- half a tablespoon of cumin and coriander;
- olive oil;
- a tablespoon of Bieber.
The whole process consists of several stages:
- It is better to take minced meat from a mixture of beef and lamb meat. It must be placed in a deep bowl.
- Add finely chopped onion, spices, oil and biber.
- Add bell pepper chopped in a blender.
- Pepper and add a little salt to taste.
- Form oval-shaped cutlets from the prepared mixture.
- Lubricate their surface with vegetable oil.
- Grill until done. If you are using a home oven, then 15 minutes will be enough.
Turks usually serve this dish with pita bread, onion salad and baked tomatoes.
Lula kebab
In Russia, various oriental dishes have long been included in the menus of many cafes and restaurants. Among them, perhaps the most popular is lula kebab. What kind of dish is this and how should it be prepared correctly?
The first step is to select the components needed for the job:
- 1 kilogram of lamb;
- 4 onions;
- 30 grams of salt;
- 300 grams of fat tail;
- a tablespoon of dried basil powder;
- 5 grams of ground black pepper;
- a little garlic, herbs and any seasonings.
Cooking lula kebab is, in principle, not difficult:
- First you need to prepare the minced meat. To do this, you need to grind the lard and meat, and then add the rest of the ingredients to it according to the recipe.
- Knead the resulting mass thoroughly for half an hour and beat it a little.
- The minced meat should sit in the refrigerator for at least 60 minutes. During this time, it will have time to be well saturated with spices.
- Wetting your hands with salty warm water, thread the prepared minced meat onto skewers.
- Fry on the grill, turning occasionally, until a characteristic golden brown crust appears on the surface of the meat.
This unusual minced meat kebab usually takes about 12 minutes to prepare. Although everything will depend on how hot the coals are, and whether the sausages themselves are formed correctly.
From Turkic lula translates as “pipe”, and kebab in Arabic means “fried meat”. Due to its oblong shape, the dish really resembles a tube of fried meat. Traditionally, kebab is made from young lamb. Chopped lamb (minced meat) is threaded onto skewers and then fried on a grill filled with hot coals to create a smoky finish. The result is thin and long fried sausages, very tasty, juicy and spicy.
In addition to the classics, lula kebab recipes made from pork, beef and even chicken, which can be cooked on the grill, in the oven or in a frying pan, are popular. To make it easier for you to understand all this variety, I will tell you in detail how to cook lula, how to knead minced meat, what to add to it, how to put it on skewers and properly fry in all ways and from any meat.
Rules for choosing ingredients
- Use the right meat. In the classic version, lamb is usually used, although pork, beef or chicken, as well as a mixture of them, are quite suitable. The fattier the pulp, the juicier the resulting dish. It is important that the piece is fresh, chilled, but in no case frozen. When purchasing, pay attention to the color and smell to determine the freshness of the meat.
- Omit eggs and bread. The dish contains only meat, fat tail fat (lard), onions and spices. There should be no eggs or bread. We are not preparing cutlets; there is no need for extra binders for minced meat.
- There should be a lot of lard. Ideally, fat is added to at least 1/4 of the total weight of the meat, then the minced meat turns out juicy and viscous, and the sausages do not fall off the skewers.
- Do not twist the onion in a meat grinder; it must be chopped very finely with a sharp knife. You cannot use a meat grinder or blender, otherwise the consistency will be too viscous and pasty, and you will not be able to firmly attach the product to the skewer.
- Add spices and salt in moderation. Traditionally, only black and red pepper are used as spices. You can add coriander, cumin, fresh or dried herbs. It is advisable to grind the spices by hand in a mortar, then their aroma will be more pronounced. You need to add salt in moderation, otherwise there is a risk of depriving the kebab of its juiciness.
Lula kebab at home - 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 or smell. It is recommended to soak more mature lamb in vodka for a couple of hours. You will also need tail fat or lard, a lot of onions and spices. I'll tell you how to cook delicious homemade lula kebab in the oven. Try it - it's very tasty!
Total cooking time: 2 hours
Cooking time: 30 minutes
Yield: 10 pieces
Ingredients
- lamb or a mixture of pork and beef – 1 kg
- 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. no slide
Preparation
I carefully cleaned the meat of all films and veins, because if they are found in the finished dish, it will be difficult to chew them, and this is unacceptable. This is why store-bought ready-made minced meat is not suitable for us. I crushed the pieces through a large mesh - the result was the optimal grind for kebab, which preserves the juiciness of the minced meat.
Combined with onion, cut into very, very small cubes. It needs to be chopped as finely as possible with a knife. Passing it through a meat grinder/blender/grater is strictly prohibited! The pieces should remain 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 stirred thoroughly and for a long time, for at least 15 minutes, so that the meat softens and releases the 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, thoroughly knead the minced meat to evenly distribute the spices. Finally, I beat it in a bowl several times to compact the mixture and release all the air. I covered it with film and put it in the refrigerator for 2-3 hours - another secret that will make the meat stick better to the skewers. The whole point is that the fat will harden, which means it will “grab” the fibers better.
The cooled minced meat remains to be strung (if on bamboo skewers, do not forget to soak them in water first so that they do not burn). I divided it into portions of approximately 150 grams. I formed balls the size of tennis balls and pinned them in the center of the skewer (here you will need a short one 35-40 cm long). Turning it slightly, I distributed the minced meat along the skewer, thereby forming a long sausage 3–3.5 cm thick. Try to compact it with your hands as carefully as possible so that there are no voids left inside - during baking, meat juice will collect in them, which can tear our wonderful kebab. The beginning and end of the sausages must be carefully “smeared” onto the skewer.
If you cook kebab on wooden skewers, the technique will be slightly different. It is more convenient to form a meat ball, insert a skewer in the center, and then roll the workpiece back and forth across the work surface/board/large flat plate. The portion will be smaller, 70-80 grams, otherwise the skewer will bend under its own weight.
All that remains is to bake the sausages in the oven. To do this, I transferred the preparations 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 you won’t have to wash it for a long time to remove drops. If there is no such baking sheet, then you can adapt any heat-resistant form of a suitable size or simply place it on a greased grate, and place a baking sheet underneath into which the fat will drip. At the same time, you can bake bell peppers as a side dish if you wish.
I cooked the lula kebab in the oven at 250 degrees for 15 minutes (the oven should be preheated to maximum). Turn over from time to time for more even cooking. It’s better to cook in portions, 4-5 at a time, then the heat will be greater, which means the dish will cook faster and more evenly. Hot kebab can be served directly on skewers, immediately from the heat, along with pita bread, fresh vegetables and herbs. A sauce would also be useful, for example satsebeli or any other hot, sweet and sour and garlic sauce would be suitable.
How to cook lula kebab on the grill
In the classic recipe, kebab is prepared outdoors, for example, in a country house, lit on a grill and fried over smoldering coals. So that it does not fall off the metal rod, is not raw inside, is well fried, but does not burn, you need to adhere to a dozen rules:- Finely chop the meat or mince it into minced meat through a meat grinder with the largest grid, add pieces of lard and diced onion. These are the 2 main ingredients of lula kebab, their proportional ratio is approximately as follows: 1 kg of meat - 250 g of lard - 3 onions. Among the spices, black pepper is required; all other spices can be selected to taste.
- Knead with your hands for 15-20 minutes so that the maximum amount of protein is released from the minced meat, the minced meat becomes viscous and dense, then it will sit firmly on the skewers and will not fall apart. Beating with a kitchen machine is not recommended, as the fat will get very hot from the knives and the mixture will fall apart.
- Place the bowl with the workpiece in the refrigerator for at least 2-3 hours - the cold test will benefit it, the fat will harden, which means it will be easier to sculpt. You can divide into portioned sausages, and then wrap each one in film. When you go on a picnic, remove the packaging when the coals are ready to save time.
- While the minced meat is cooling, prepare the coals. To light the barbecue, do not use coniferous wood; it is better to use deciduous trees.
- Organize 2 zones for frying on the grill: hot - with burning coals, warm - with smoldering coals.
- Prepare the skewers - they should be wide, cold and dry.
- To make it easier to shape the sausages, be sure to dip your hands in water before threading. It is important that the meat does not stick to your hands, otherwise it will be difficult to stick to the skewer.
- 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 must fit tightly to the metal rod, otherwise meat juice will collect in the resulting voids and the product will disintegrate.
- Place skewers with raw meat in a grill filled with coals, first in the hot zone until golden brown. After a couple of minutes, move it to the smoldering coals area to cook completely. As usual, 12 minutes are enough for the lula kebab to cook. And don't forget to turn it over from time to time.
- Under no circumstances should you pour water on hot coals so that the delicate minced meat does not absorb acrid smoke; it is better to take a fan in your hands and ensure free air circulation, then the lula will bake evenly.
That's all! Rather, serve the kebab directly on the skewers, placed on thin pita bread and seasoned with a bunch of fresh herbs. Fresh vegetables, pickled onions and sauce are appropriate. Lunch!
Recipe for lula kebab on skewers (video)
Lula kebab in the oven
Lula kebab is just as tasty in the oven as on the grill, although without the smoky flavor. 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:
- The dish is prepared in the oven at a temperature of 220 to 250 degrees.
- You can bake on small skewers up to 40 cm or on wooden skewers.
- It is advisable to soak wooden skewers in water for an hour so that they do not smoke in the oven.
- Lula kebab is laid out on a greased grate, and a baking tray is placed underneath to catch the dripping fat.
- Cooking time is 15–20 minutes.
The cooking technique is simple: prepare the minced meat, beat, cool, thread tightly onto skewers or skewers, then place them on a wire rack and bake until fully cooked, turning 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 for a long time to wash the baking sheet from burning.
Lula kebab in a frying pan
Fried lula kebab, unlike those prepared in other ways, turns out to be the most fried and rosy. But it is also higher in calories, as it is prepared in vegetable oil. Here it is important to achieve not only a golden brown crust, but also to ensure that the meat does not remain raw inside.Cooking principles:
- It is advisable to cook lula kebab in a frying pan on wooden skewers.
- It is better to take a large frying pan so that the products fit into it freely and it is convenient to turn them over.
- Ideally, use a grill pan, but if you don’t have such utensils, then any thick-walled pan will do.
- Only refined vegetable oil is suitable for frying; it does not burn so much and does not smoke when heated for a long time.
- The frying temperature should be medium, then the sausages will have time to fry inside, and do not forget to turn often so as not to burn.
Preparation is no different from the classic recipe, except that the minced meat is strung on wooden skewers. Next, you need to heat the frying pan, pour in the oil, place the preparations in the frying pan, fry at medium temperature until fully cooked, carefully turning them over.
Advice: To remove excess fat, blot the fried sausages with paper napkins.
Minced meat recipes for kebabs
There are dozens of kebab recipes, each country has its own recipe, to which something national is added. The differences relate mainly not to the technology - it is the same, 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 freshly baked flatbread with onion rings and mint chutney.
Magic Food has collected for you the most popular recipes that are popular in our latitudes. When you know the basics of the dish, the technique of cooking on the grill, in the oven and in a frying pan, all that remains is to vary the ingredients and enjoy the new flavor accents of a hearty meat dish. So, what kind of minced meat can you make lula from?
Recipe No. 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 No. 2: young lamb - 700 g, tail fat - 150 g, garlic - 1 head, onions - 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 No. 3: lamb – 500 g, lard – 150 g, large onion – 1 piece, garlic – 2 cloves, fresh dill and cilantro – half a bunch each, coriander – 0.5 tsp, salt and black pepper – to taste .
Pork kebab
Recipe No. 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 No. 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 lula kebab
Recipe No. 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 No. 2: beef – 1 kg, onions – 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 small tomato pulp – 1 pc., cilantro – 2 sprigs, butter – 50 g.
Chicken lula kebab
Recipe No. 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 No. 2: chicken legs - 1 kg, lard - 150 g, onions - 2 pcs., sweet ground paprika - 1 tsp, salt and pepper - to taste.
Recipe No. 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 kebab with?
Lula kebab is served hot, usually without removing the skewer, placed on top of pita bread or wrapped in thin sheets so that they are soaked in meat juices. If there is no pita bread, then you can serve churek or other unleavened flatbreads. Traditionally, the dish is complemented with herbs and pickled onion rings, fresh assorted vegetables or baked eggplants, tomatoes and bell peppers. You can garnish with pomegranate seeds and lemon slices. You definitely need a sauce that will highlight the taste of the meat: tomato, mustard, garlic, satsebeli, and so on.
The sauce can be made from tomatoes, grilled on the grill and peeled, just chop them as finely as possible, add parsley and scalded onions, a little salt and a drop of vinegar, mix everything. Serve as follows: brush a sheet of lavash with tomato sauce, top it with lula, close the lavash and fry again on the grill so that the bread is crispy. Another option is to pour canned beans over the sausages and garnish with herbs. Beans will give the meat a piquant taste and make it richer.
For kebab fried or baked in the oven at home, you can prepare 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 lula kebab, which means you can have a summer picnic at home at any time. Choose a recipe - smoky on the grill, fried in a frying pan until golden brown, or incredibly juicy baked kebab on a baking sheet. In any case, tender tubes of minced meat will create a grand feast for your stomach. The main thing is to stock up on fresh meat, seasoning and a good mood. Have a delicious holiday!
The article describes an ancient recipe preparations lula kebab. This recipe has reached our days from time immemorial, but still enjoys well-deserved popularity not only in the Caucasus and Central Asia, but in many countries of the world. Lula kebab is a kind of lamb cutlets that are fried like shish kebab on skewers over the coals of a grill. But properly prepared lula kebab is much superior in taste and especially juiciness to shish kebab and other dishes cooked on the grill.
Cooking a real lula kebab is a real art, but if you strictly follow all the cooking rules and treat this activity with soul, then any man can prepare this yummy dish. After all, the preparation of this oriental dish should only be done by men. Barbecue, coals, hatchet, meat - not a woman’s business.
To prepare lula kebab, you need to prepare the necessary tools and accessories. As mentioned above, you need a barbecue and skewers, as well as firewood for the coals. I won’t talk about firewood in this article - cooking barbecue is common in our regions. The coals are prepared like for a barbecue. A meat grinder is not suitable for preparing minced meat, so you need to find a block for chopping meat, a tree stump, or a very thick and heavy kitchen board made of natural wood. You also need to prepare two large kitchen knives, long with a wide blade, heavy. Or two kitchen hatchets with straight (not rounded) blades. Hatchets should be equal in weight with thick, heavy blades.
The lower hatchet in the photo is an excellent tool for making lula kebab. And on the upper hatchet, made in China, the economy of metal is visible - the blade is three times thinner than the lower one. This hatchet is too light and almost unsuitable for preparing minced meat.
The main ingredients for preparing lula are lamb pulp of any fat content, tail fat and onions. Moreover, replacing these products is not acceptable - it will not be lula kebab!
Lamb must be fresh (not from the freezer) with a pleasant appearance and smell. The lamb is separated from the bones and all veins and films are removed from the pulp, then cut into large identical pieces. The deck or board must first be greased to prevent chips from breaking off and getting into the minced meat. Place the meat on the board in a circle and, lifting and lowering your hands with hatchets, chop until smooth. But - without fanaticism, you should get homogeneous minced meat, not cream.
When chopping, fat sticks to the blades of hatchets and meat begins to stick to them. To eliminate this, you need to periodically dip the hatchets in boiling water - fat will not stick to the heated hatchet.
Place the prepared minced meat in a clean metal bowl and add finely chopped fat tail fat and finely chopped onion. Before cutting, lard should be placed in the freezer so that it hardens and is easier to cut. Chop the onion as finely as possible, but carefully, with a very sharp knife. Cut rather than chop, and do not crush to retain the juices. Properly chopped onions are dry to the touch.
For three kilograms of lamb of normal fat content, the minced meat contains half a kilogram of fat tail fat and 600-700 grams of onions. The minced meat is thoroughly kneaded with your hands so that the products are evenly mixed and the meat releases protein. During kneading, the protein forms invisible threads holding the minced meat together. You can determine the readiness of minced meat using a simple technique - you need to lift the minced meat and throw it onto the board with acceleration. If small granules do not bounce off the main mass, the minced meat is ready.
For each kilogram of minced meat, add a heaping tablespoon of salt, a tablespoon of cumin (cumin), a tablespoon of ground black pepper and two tablespoons of ground coriander. You can add finely chopped cilantro to the minced meat.
Mix all this thoroughly again to evenly distribute the spices and salt. Distribute the minced meat evenly over the bottom of the container, cover the container with foil, make several holes in the foil with a knife and place the container in the refrigerator for several hours.
This meat dish is very popular in the East. And it’s not surprising, because it, combining a golden brown crust and a juicy, filling base, perfectly complements any side dish. How to prepare lula kebab yourself at home is described below.
According to the classic recipe, the dish under discussion is prepared from the same products, but in different ways. You can bake lula kebab on skewers or a grill using a grill, cook in the oven, or simply fry in a frying pan. The recipe includes the following products: 280 g of fat tail fat, a large spoon of ground coriander and the same amount of cumin, 750 g of lamb pulp, 4 onions, a bunch of fresh dill and cilantro, salt, 6-7 garlic cloves.
- The lamb is washed thoroughly with cold water and cut into small pieces.
- Garlic and onions are peeled and cut into several pieces.
- The greens are washed and finely chopped.
- The meat is turned into minced meat along with the rest of the products prepared in the previous steps. The resulting mass is infused in the cold for about an hour.
- Thick kebabs are formed using skewers or wooden skewers.
The meat is cooked using the chosen method until it is deliciously golden.
On the grill at home
If you decide to cook lula kebab according to this recipe on the grill, then you can place the preparations on wooden skewers in a special grill or use skewers. Cooking is carried out according to the principle of shish kebabs, only the dish is kept over the coals for much less time until it is ready. The kebabs are turned over periodically.
In the oven
Lula kebab turns out very tasty in the oven. To prepare the dish, take a wire rack, cover it with oiled foil and place the meat pieces on skewers on top.
To prevent the wooden base from burning in any of the chosen methods, it must be soaked in cold water for at least one hour in advance.
In a frying pan
The fastest and easiest way to cook lula kebab is in a frying pan. You can simply fry the meat on all sides. Turning it over from time to time.
Some housewives use long skewers, the ends of which are placed on the sides of a frying pan with a small amount of water. Thus, the kebabs will not absorb excess fat and will be cooked almost steamed.
From pork
This version of the recipe is most often chosen by modern Russian housewives. The taste of pork kebab is especially familiar to domestic gourmets. A treat is prepared from: 130 g of lard, 750 g of fatty pulp, 2 large onions, 3-4 garlic cloves, a bunch of fresh herbs (basil, cilantro, coriander), salt.
- Washed and dried meat, cut into large pieces, together with onions, lard, chopped herbs and garlic turns into homogeneous minced meat. To do this, you can use either a meat grinder or a special blender attachment. Lard is necessary to make the minced meat more juicy and fatty., but you can do without this component.
- The resulting mass is salted and sprinkled with spices.
- The minced meat is attached to skewers in the form of thin long cutlets.
- The preparations are baked in a hot oven until a crust appears.
To prevent skewers from chopping the meat, you need to choose the thickest options possible. Serve vegetable salad as a side dish.
Beef lula kebab
With beef pulp, kebabs will turn out even more juicy, tender and satisfying. In addition to meat (750 g), you will need to prepare: a bunch of any fresh herbs, half a head of garlic, 3 medium onions, spices with salt to taste, sweet bell pepper. The reader will learn further how to properly prepare lula kebab from beef.
- The meat is ground into minced meat.
- The beef is accompanied by finely grated onion (2 pieces) and garlic.
- Oblong kebabs are made from minced meat salted and sprinkled with spices on prepared skewers. The ends of the wooden base should remain free for vegetables.
- The remaining onion is cut into rings, and the sweet pepper is cut into large pieces.
- Vegetables are strung on the ends of skewers according to the kebab principle.
Meat preparations are fried in a regular frying pan with heated vegetable oil. Serve vegetables as a side dish.
How to cook with chicken?
If your family is counting calories and is worried about excess weight, then you can prepare chicken lula kebab. The main ingredient of the dish will be dietary chicken fillet (600 g). In addition to it, you will use: 80 g of hard cheese, 2 chicken eggs, 1-2 medium onions, 2 large spoons of butter, salt, 2 sweet red peppers.
- Whole peppers are baked in the oven until charred. It is more convenient to cook them using a wire rack. The core and skin of softened vegetables are removed. They are cut finely.
- Prepared sweet pepper, grated cheese, eggs, salt, chopped onion and liquid butter are added to the minced meat. You can flavor the mixture with your chosen seasonings. Next, it should stand in the cold for at least half an hour.
- The minced meat is strengthened on wooden skewers.
- The treat is prepared in a hot oven until an appetizing crust forms. The kebabs need to be turned over a couple of times.
The finished dish is laid out on lettuce leaves and sprinkled with cherry tomatoes.
Turkey
Another dietary treat option is made from turkey meat. This recipe allows you to prepare a dish that is suitable even for small family members. It will include: white onion, salt, 470 g poultry fillet, 2 large soy sauce, egg white, small. a spoonful of sugar and wheat flour, a large spoonful of vegetable oil, aromatic herbs.
- Poultry fillet along with coarsely chopped onions is turned into minced meat.
- The mass is salted and sprinkled with spices. Egg whites whipped with sugar, vegetable oil, flour, and soy sauce are also sent there.
- After thoroughly kneading the minced meat, kebabs are placed on skewers.
- The preparations are fried until golden brown using any chosen method.
Kebabs are especially delicious when grilled. You can serve the finished treat with any garlic sauce.
How and with what to serve lula kebab?
In general, you can complement the dish with any side dish. But it is better to combine it with all kinds of vegetable salads. An excellent side dish for kebabs would be canned green peas. In this case, you won’t even need additional sauces for the dish.
The meat dish in question is usually served hot. Although some gourmets like to cut chilled kebabs into small pieces and use them instead of sausage when forming sandwiches.
It is customary to serve lula kebabs without skewers and skewers. Therefore, they must first be removed from a wooden or metal base, carefully holding them with a fork.
Eastern housewives traditionally serve meat cooked on skewers with hot homemade pita bread or flatbread, with pickled onion rings and any herbs. Among the sauces, it is better to choose those that are mixed with tomato paste or fresh tomatoes. Tkemali sauce will perfectly complement kebabs. It is desirable that all such additives be spicy.
As for alcoholic drinks, table grape wine is served at the table, on which the central dish is lula kebab. It's better to choose red.
Loading...