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

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 qualities and especially juiciness and 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 performed by men. Barbecue, coals, hatchet, meat - not a woman’s business.

To prepare lula kebab you need to prepare 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 stump, or a very thick and heavy one kitchen board from 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 components of the products for preparing lula are lamb pulp of any fat content, tail fat and onion. 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.

Post ready minced meat into 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, half a kilogram goes into the minced meat 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 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 is necessary to solidify the fat inside the minced meat. This congealed fat will keep the lula kebab on the skewer in the first minutes of frying.

Wet your hands hot water and mold the minced meat into a cutlet the size of a large lemon and weighing one hundred and fifty grams. Place the cutlet on a skewer. To do this, hold the skewer right hand, and clamp the cutlet in the left. We turn the skewer with our right hand, and with our left hand we distribute the minced meat over it. You need to constantly turn the skewer and press down the minced meat - it will distribute itself over the skewer. It is important that there are no cavities or voids inside the lula kebab. Juice collects in the cavities and tears the kebab apart. You should get sausage with a diameter of 3-4 centimeters, evenly distributed over the skewer. The ends of the sausage at the top and bottom need to be twisted into a cone.

If you can’t live without meat, then you’ve probably tried a lot of meat dishes. If you like it, then the no less appetizing lula kebab should also suit your taste. But how to cook it? There are little tricks and basic rules.

What it is?

Lula kebab is meat dish, which is common in the Balkans, Central Asia, and also in the Caucasus. If you translate such an intricate name, then literally it will mean something like “fried meat in a tube.”

And this phrase fully reflects the essence of the dish, which is chopped meat shaped into a tube and placed on a skewer. Minced meat is traditionally made from lamb, but there are many others modern recipes, implying the use of other types of meat.

How to choose meat for lula kebab?

What kind of meat should be used to prepare this dish? As already noted, in classic version It's better to use lamb. But veal or chicken are also quite suitable.

The most important and fundamental point is the fat content of the meat. It must certainly be fatty, otherwise the finished dish will not be juicy. In addition, it is better to choose young, tender meat; it will make the dish more juicy and tender.

What other ingredients are usually used for cooking?

So, in addition to meat, you will need:

Fat tail fat. It will not only increase the fat content, but will also act as a kind of connecting link for the minced meat, ensuring the integrity of the formed cutlets. The taste directly depends on the quality of such fat. ready-made dish, so be careful when choosing, otherwise you will simply ruin everything.
Onion. It will add its own special juiciness and piquant taste.
Salt. Here decide according to your taste.
Many people also add garlic.
Spices. Commonly used are cilantro, basil, pepper, parsley, dill, barberry and so on. You can choose one or use a mixture, and add your favorite seasonings to pair with the meat. But, surprisingly, there is no greenery in the classic version.

There is nothing else in the traditional recipe. No bread, potatoes or eggs are added here, as in the usual cutlets.

How to cook minced meat?

Minced meat needs to be cooked in a special way, then it will acquire the desired consistency and will not fall apart on the skewers. Here are some tricks:

If you are using fresh meat (and this is the best way to do it), then do not rush to take out the meat grinder and use it. Chopped minced meat much more juicy and tasty. So take a big knife and start chopping the meat into small pieces - small pieces. It's hard, but it's worth it, believe me.
The finished minced meat needs to be kneaded for a long time and thoroughly, then it will be viscous and will not fall apart on the skewers. Be prepared for the fact that this may take about 20-30 minutes. You can ask your husband or boyfriend for help, he may be able to cope faster. And to consolidate the result and definitely protect the cutlets from destruction, beat the minced meat on the board several times (if necessary, divide it into several parts).
If you don't want to do everything correctly and according to traditional recipe or if you want to speed up the process, add it to the minced meat egg, then it will act as a connecting link.
Add spices.
Form into oblong patties, compact them, and then place on skewers.

How to cook?

How to cook delicious lula kebab? You can do this in several ways:

Fry in a frying pan. For frying, it is better to use fat rather than oil.
You can bake lula kebab in the oven. It is better to cover the bottom of the baking sheet with foil or parchment so that nothing burns or falls apart.
The dish also turns out incredibly tasty over a fire.
Some people manage to make lula kebab in a double boiler. Yes, the dish will be practically dietary, but all the meaning and traditional taste will be lost.
A multicooker can also be used; such a device is almost universal in preparing dishes.

Traditional recipe

Here are the ingredients you will need:

1 kilogram of lamb pulp;
150 grams of fat tail;
3 medium sized onions;
salt and black pepper to taste.

Cooking method:

First, rinse the pulp, remove all films and veins. Then chop the meat into small pieces with a knife.
Mix the minced meat with fat, knead the minced meat thoroughly, add salt and spices, and leave for half an hour.
Then beat the minced meat on the board several times until it becomes sticky and viscous.
Take skewers or wooden skewers (if you plan to cook the dish at home in a frying pan or in the oven). Form the minced meat into oblong cutlets, compact them and thread them onto skewers.
Fry the lula kebab on both sides until golden crust. Then cover the pan with a lid so that the minced meat is cooked through and becomes tender and juicy.
If you are cooking in the oven, then take a baking sheet, cover it with foil, place skewers or skewers with lula kebabs in it and cook for half an hour at 180 degrees.

How is the dish served?

How to serve lula kebab? As a side dish you can use, for example, rice, salad or vegetable stew. Or you can simply offer the guests pita bread or even wrap the lula kebabs removed from the skewers in it (if it is thin).

Some people serve the dish on a bed of greens. You should definitely serve lula kebab hot, almost with blazing hot, otherwise the fat will harden and become tasteless. Some remove the kebabs from the skewers, others eat directly from them, whatever suits you.

But the most important point- this is the sauce. There are many options and recipes. So, you can use tkemali, mustard sauces or some others. But there is a traditional and very simple recipe. You will need:

1 onion;
2-3 tablespoons of wine vinegar;
1 teaspoon of crushed barberry.

How to cook? Everything is simple here too:

Peel the onion and cut into half rings. Press it with your hands so that the juice begins to stand out.
Fill the onion with barberry and add vinegar, remember again and leave for half an hour.
Place the finished lula kebabs on the resulting mass, pour over the released juice.

There are other recipes, it all depends on personal preferences.

A few tips for real housewives:

If you don't have tail fat (it's not so easy to find), you can replace it with other fat, such as pork. Also suitable vegetable oil, it is better to use olive oil. But it is fat that provides the necessary consistency and simplifies the sculpting of kebabs.
It is best to use thick skewers or skewers. The kebabs will hold better on them, but thin ones may fall off during cooking.
To prevent the minced meat from sticking to your hands while modeling, moisten your palms with water. Moreover, in winter it is better to moisten with warm water, but in summer, on the contrary, cool.
After preparing the minced meat, place it in the refrigerator for at least half an hour so that the fat hardens slightly and does not stick to your hands while forming the kebabs.
Place the formed lula kebabs on skewers or skewers into the refrigerator again. This way they won't disintegrate during the cooking process.
When frying kebabs in a frying pan, it is better to turn them over several times rather than once so that they cook evenly and remain juicy.
Do not skimp on seasonings; the dish should be piquant and a little spicy. But the quantity can be varied depending on preference.

Prepare lula kebab and delight your family or guests! Bon appetit!

IN Lately Many of our compatriots, when going out into nature, prefer to fry lula kebab rather than barbecue. If you prepare minced meat for him in advance, then it is done very quickly, without forcing the company to languish in anticipation. At the same time, it turns out juicy, satisfying, covered with a golden brown crust. If you are confused that the traditional lula kebab, like most other dishes oriental cuisine, is prepared from lamb, let you be reassured by the fact that lula kebab has long become an international dish and is made from any type of meat, even poultry and pork. However, not everyone succeeds in preparing lula kebab on the grill the first time: meat sausages they just fall off the skewers onto the coals. This trouble can be avoided if you know a few secrets.

Cooking features

Cooking lula kebab on a grill is an art, but anyone can master it. Recommendations will help with this experienced chefs, who have long been delighting their friends, having picnics in nature, with this tasty and satisfying dish.

Minced meat for lula kebab can be made from any type of meat, as long as it is fresh and of high quality. A frozen product is not suitable for cooking lula kebab on the grill, even if you defrosted it according to all the rules.
It is advisable to cool the minced meat for lula kebab before use. In nature, this possibility may not exist. Therefore, it doesn’t hurt to cool the minced meat at home and then use a cooler bag.
In order for the lula kebab to turn out juicy on the grill, it is not recommended to turn the meat through a meat grinder, especially through a fine grate. It is better to chop the meat by hand. To do this, you need to wash it, dry it, cut it into plates about 1 cm wide, no more. Then, using a heavy knife or hatchet, you need to chop these pieces, first in one direction, then in the other, turning the board 90 degrees. After this, the chopped meat is collected towards the center and chopped again. This should be continued until the meat is chopped to the consistency of minced meat. To speed up the process, several layers of meat can be chopped at the same time, placing them on top of each other. The process is labor-intensive, but the result is worth it.
In order for the minced meat to be sufficiently viscous without adding eggs and other ingredients, it is necessary to add fat tail fat or lard. You can do without them only when preparing lula kebab from chicken, since the minced meat from it is already viscous. Lard or fat, unlike meat, should be ground thoroughly to a paste. This can be done using a meat grinder or blender.
The minced meat will only be dense if it is well kneaded and beaten. They usually knead it for at least a quarter of an hour, beat it for at least 10 minutes, putting it in a bag to prevent splashes.
Usually, onions are added to minced meat for juiciness, however, if you are going to cook lula kebab on the grill, you can omit it or use it in minimum quantity. At the same time, it cannot be turned through a meat grinder; it can only be chopped with a knife. Otherwise, it will release juice and make the minced meat less sticky, which will make the kebab stick to the skewers worse.
Traditional flat skewers are not suitable for lula kebab. in the best possible way, since he can jump off them. It's better to take long and thick ones wooden skewers. To be safe, it is recommended to soak them in water before use.
To make the meat sausages dense, it is best to stick the minced meat on the skewers, wetting your hands in warm water With salt.
To prevent the lula kebab from burning and being fried at the same time, do not make it too thick. The optimal width is 2.5–3.5 cm. But the length of the lula kebab will depend on the width of the grill.
Lula kebab will brown well, but will not burn or dry out if you turn and fan the skewers more often.

Knowing the secrets of cooking lula kebab on the grill, you can choose any recipe - you will certainly succeed in the dish.

Traditional recipe for lula kebab on the grill

lamb pulp – 1 kg;
tail fat – 0.3 kg;
dried basil – 5 g;
cilantro or parsley (fresh) – 100 g;
onions – 0.2 kg;

Cooking method:

Wash and dry the lamb flesh. It is better to take lamb meat. Otherwise, it wouldn’t hurt to soak it in vodka for an hour, although this is not necessary.
Remove films and veins. Finely chop until minced.
Cool the fat tail fat and grate it, mix with minced lamb.
Peel the onion, cut into small pieces, add to the bowl with the minced meat.
Chop the greens and also add them to the minced meat.
Add basil, salt and pepper to the minced meat. Knead it well with your hands, then beat it thoroughly on a cutting board.
Refrigerate for an hour.
Cover the skewers with minced meat and place on the grill over the coals. Roast, turning and fanning, for 10 to 12 minutes.

Lula kebab should be served with tomato sauce. You can add pickled onions and vegetables to the plate - they will not spoil its taste. Instead of bread, take lavash with you to nature - it goes best with lula kebab.

Beef lula kebab with pickled onions

beef pulp – 1 kg;
pork lard – 0.2 kg;
parsley – 100 g;
lemon – 2 pcs.;
onions – 0.4 kg;
salt, Cayenne pepper- taste.

Cooking method:

Wash the meat, dry it, cut it into pieces and turn it through a meat grinder (preferably through a nozzle with large holes).
Grind the lard using a meat grinder and mix with minced beef.
Finely chop the parsley with a knife and add half to the minced meat.
Salt and pepper it to taste. Knead thoroughly with your hands, beat and cool.
While the mince is cooling, cut the lemons in half and squeeze the juice into a bowl.
Peel the onion and cut into half rings.
Place in a bowl with lemon juice, sprinkle with parsley, salt and pepper. Add water until the marinade completely covers the onions.
After half an hour, remove the onion from the marinade.
Form flat sausages, thread them onto skewers, press the minced meat tightly with your hands so that the kebab does not slip off into the grill.
Place the skewers with lula kebab on the grill over the coals. Roast for 12 minutes, turning.

Serve cooked according to this recipe lula kebab with a garnish of pickled onions and sauce fresh tomatoes with greens.

Chicken lula kebab

minced chicken – 1 kg;
onions – 0.2 kg;
table vinegar (9 percent) – 20 ml;
water – 100 ml;
fresh basil – 20 g;
dried basil – 5 g;
green onions – 20 g;
salt, black ground pepper- taste.

Cooking method:

Chop the onions with a knife, marinate in a mixture of water and table vinegar within 20 minutes.
Remove the onion from the marinade, squeeze it well, add to the minced meat.
Add dried basil and finely chopped fresh basil to the minced meat. Salt it and pepper it.
Knead the minced meat with your hands for 15 minutes, then place it in a bag and beat it on the table.
Remove the minced meat from the bag and place it in the refrigerator for an hour.
Stuff the minced meat onto wooden skewers that have been pre-soaked for an hour.
Place on the grill and grill over coals for 8-10 minutes.

Serve chicken lula kebab, sprinkled with green onions. Tomato sweet and sour sauce fits him perfectly.

Pork kebab

pork – 1 kg;
onions – 0.2 kg;
lemon juice – 50 ml;
cognac – 20 ml;
olive oil – 20 ml;
paprika – 5 g;
dried basil – 5 g;
lard – 0.3 kg;
salt, ground black pepper - to taste.

Cooking method:

Mix salt, seasonings, add lemon juice with cognac and olive oil.
Wash the pork, cut into slices and marinate.
After an hour, remove the meat from the marinade and grind it together with the lard through a meat grinder.
Add finely chopped onion, knead the minced meat to a viscous consistency, then beat. You need to beat until the minced meat stops sticking to your hands.
Refrigerate for 40 minutes. Form sausages and thread them onto skewers. Place them on the grill.
Fry pork kebab over coals for 10 minutes.

Serve pork kebab with ketchup and mustard and fresh vegetable salad.

Cooking lula kebab on the grill requires a certain skill, but anyone can master it. The main thing is to prepare the minced meat correctly and follow the instructions in the recipe.

Lula kebab is Caucasian meat dish, which is preferably cooked on skewers using a grill and coals, but there are also homemade recipes. We will tell you about all the intricacies of preparing this dish in this article.

Lula kebab - cooking principles

Taste cooked meat will depend entirely on the choice suitable ingredients And the right technology preparing minced meat.

Ingredient Selection

The first question that arises is what meat to choose? IN traditional version Lula kebab is made from fresh lamb pulp, which is always fatty. If the meat is dry, the finished minced meat will lose all its juiciness and tenderness of taste. But not everyone is a fan of this type of meat, so lamb can be easily replaced with fatty pork or beef.

Besides meat ingredient, you also need to prepare:

Onions - 150 g for each kg of minced meat.
Black pepper (crushed) - ½ tbsp. l./kg minced meat.
Cumin - ½ tbsp. l./kg minced meat.
Coriander (powder) - 1 tbsp. l./kg minced meat.
Fat tail fat - ¼ of the total meat product.
Salt - 1 tbsp. l./kg of meat or to taste.

Lula kebab never allows the use of eggs, soaked bread and other ingredients that housewives often add to cutlets. They will completely ruin the dish.

Preparation of minced meat

So that you get a true lula kebab, and not dry fried minced meat, you need to properly prepare the meat.

The meat should be washed and all tendons and other unnecessary parts removed from the flesh.
According to the recipe, the meat is not minced through a meat grinder, but chopped with two culinary knives at the same time.
Grinding continues until the minced meat has a homogeneous structure. If the knives stick strongly to the meat, they should be periodically dipped in boiling water.
Onions and peppers are immediately added to the meat, and at the end salt, fat and other spices.
After this, the minced meat must be stirred for a long time (about 30 minutes) until its structure becomes viscous.
When the minced meat “sets”, you need to form sausages of any size from it and put it on skewers.

Classic lula kebab on coals

Required ingredients:

Lamb - 2 kg.
Lard - 600 g.
Onion - 8 pcs.
Salt, pepper, basil (jeera or coriander) - 2 tsp each.
Greens - optional.

How to cook:

Cut the meat into small pieces (1.5 cm), place them on a flat board (wide) and chop with knives or kitchen axes.
Lard can be chopped with meat or given a paste-like structure by grinding it in a blender.
Finely chop the onion. Do not grind it in a meat grinder or food processor. This will lead to excessive juice release and liquefaction of the minced meat.
Add spices, stir and beat the minced meat.
Form sausages up to 4 cm in diameter and place them on skewers.
Place the skewers over very hot coals. This dish is quick to prepare, but it must be constantly turned over the heat. This way the meat will acquire a dense surface on the outside and tender flesh on the inside.

Lula kebab at home

Required ingredients:

Beef (fatty flesh only) - 3 kg.
Onion - 400-500 g.
Fat tail fat - 500 g.
Salt, suneli hops, pepper - 2-3 tsp each.

How to cook:

Prepare the minced meat according to the same principle as in the previous recipe.
Add all the remaining ingredients and mix the minced meat.
Form small sausages and pierce them with wooden skewers.
Quickly fry the lula kebab over high heat, or place them in the oven on a baking sheet at a temperature of 180⁰C.

Lula kebab is prepared with different types meat or cold cuts. And after cooking, it is served on a bed of herbs or in pita bread.

Lula-kebab (Turkic lula - pipe and
Arab. kebab - fried meat) - meat
a dish common in the Caucasus, in
Central Asia and the Balkans.
from Wikpedia.

Among connoisseurs and fans of delicious outdoor recreation with the obligatory barbecue aerobatics What counts, oddly enough, is not kebabs, even the most exquisite ones, but lula kebab on the grill. And in fact, not everyone succeeds in achieving the perfect result the first time. And from the second too... Despite all the efforts, lovingly prepared kebabs fall into the fire from the skewers, and many prefer to take the simple route and fry the lula kebab on the grill. It's delicious, but it's not lula kebab!

Today we decided to tell you how to cook a real lula kebab: what products are needed for this, how to chop the meat, how to properly knead and beat out the minced meat, how to string sausages so that they do not fall into the burning coals, and how to achieve perfect frying when outside the meat is deliciously browned, and juices literally ooze out inside.

Those who authoritatively declare that true lula kebabs simply must be made from lamb are, to put it mildly, wrong. Lula kebab is an international dish, and each country prepares it differently. In the East, lamb is more common, but beef or pork can also be used great dish. And our culinary Kulibins manage to cook lula kebab from chicken meat! On the pages of “Culinary Eden” you will find recipes from all types of meat, and our task is to tell you about the rules, subtleties and tricks that will help you prepare lula kebab to the surprise of everyone.

The first and most important condition is quality meat. For lula kebabs, you need to use only fresh meat that has not been frozen. Minced meat for lula kebabs can be prepared from lamb, pork, beef or a mixture of these types of meat. Ideally, the meat for minced meat should be chopped: cut the meat, cleared of excess fat and films, into layers 1-1.5 cm thick, place several layers on a thick cutting board and with two hatchets or chopping knives, chop the meat first along the fibers, then Turn the board 90° and chop it the same way, only now across the grain. Gather the pieces of meat towards the middle and chop again, turning the board 90°. Chop the meat until you have fairly fine minced meat. The minced meat can also be passed through a meat grinder with a large grid, but in this case too much juice is squeezed out of the meat fibers, and this makes subsequent kneading and beating out the minced meat very difficult.

The second condition for a successful lula kebab is lard. Its amount should not be less than ¼ of the amount of meat. There may be more, but certainly not less. It is the amount of lard that allows you to achieve the same viscosity of minced meat, when sausages strung on skewers calmly reach over hot coals, without trying to dive deep into the grill. Lard can also be chopped, but its consistency should be paste-like, so it makes sense to grind the lard in a food processor or using a blender. Select the type of lard to suit your taste: it can be interior lard or lamb tail fat.

The third component of minced meat for lula kebab is onion. Its quantity should also not exceed a certain limit. It's all about the onion juice, which can play a cruel joke and liquefy the minced meat to a state where it cannot be assembled even into something like a kebab. Therefore, the amount of onion should be measured based on the weight of the meat - approximately one third, no more. In no case should the onion be passed through a meat grinder or chopped in a food processor or blender, the minced meat will be too watery, it is better to cut the onion into small cubes. There is an opinion that you don’t need to add onions to the minced meat for lula kebab at all.

Special mention should be made about spices for minced meat. Apart from greens and salt, there should be nothing in lula kebab. This dish is self-sufficient; spices can overpower the taste of the meat. However, this is a matter of taste. But please add enough greenery.

That's all for stuffing products. None white bread, semolina and eggs! These are not cutlets. It is not additives that give the minced meat the necessary viscosity, but rather long and thorough kneading, mandatory beating and fairly strong cooling. You need to mix the minced meat really thoroughly so that all the ingredients form homogeneous mass. Then you need to knock out the minced meat: lift the minced meat and forcefully throw it back into the bowl. The point of beating is to extract excess moisture from the minced meat. Some use it for this purpose plastic bag, beating the minced meat in it so that splashes do not fly. Beat the minced meat for at least 10 minutes. You will see for yourself how its density will change. Then place the minced meat in a bowl lined with a linen napkin and place it in the refrigerator.

The prepared minced meat should be molded into sausages no more than 3-4 cm thick and threaded onto skewers. Or you can carefully wrap minced meat around a skewer or skewer, forming a long, dense sausage. To prevent the minced meat from sticking to your hands, rinse them in warm salted water. Punch down the minced meat, compacting it on a skewer, and place over hot coals. You need to fry lula kebab quickly, almost constantly turning the skewers over the coals and achieving uniform golden brown crust on a surface. The ideal lula kebab has a fairly thick crust on the outside and oozing juice.

Our site has already described how to prepare a grill with coals. Now about how to choose skewers or a skewer. Cooking lula kebab on flat skewers is risky; the meat may slip off. Lula kebab can also be fried on wooden skewers, on which it can be served immediately. The heat of the coals must be quite strong so that coals quickly form on the surface. delicious crust. Constantly turning the skewers, fry the lula kebab and serve immediately. Lula kebab is best served with vegetables and herbs, or can be wrapped in thin pita bread like shawarma, adding vegetables, herbs and sauce to taste. The main thing is to eat this splendor right away, without waiting for the kebab to cool down.

Well, the theoretical part is over, it’s time to move on to practice, that is, recipes. They are different, and in our article we will present all the options, even non-canonical ones. And all you have to do is choose the most suitable one for yourself and decide on a delicious experiment. And since the cooking process is described in detail at the beginning of the article, the recipes will only list the ingredients and their quantities.

Lamb lula kebab

Ingredients:
1 kg lamb pulp,
300 g fat tail fat,
4 medium onions,
1 tsp ground black pepper,
1 tsp (without a slide) salt,
1 tsp dried basil.

Pork kebab

Ingredients:
1 kg pork,
100 g wheat bread,
4 onions,
8-10 garlic cloves,
2 tbsp. lemon juice,
salt, ground black pepper - to taste.

Beef lula kebab

Ingredients:
2 kg beef,
500 g fat tail fat,
5 medium onions,
salt, ground black pepper.

Lula kebab made from mixed minced meat

Ingredients:
1 kg minced lamb and beef,
5-6 tbsp. chopped greens,
1-2 onions,
4-5 cloves of garlic,
½ tsp. red hot pepper,
½ tsp. ground nutmeg,
5-6 tbsp. vegetable oil,
1 tbsp. milk,
salt, spices - to taste.

Lamb lula kebab

Ingredients:
1.5 kg lamb,
100 g fat tail fat,
100 g onions,
100 g green onions,
½ bunch of greens,
tar, pepper - to taste.

Chicken lula kebab

Ingredients:
2 kg chicken meat,
2 onions,
2 sprigs of basil,
1 tsp cumin,
2 tbsp. 6% vinegar,
salt, pepper - to taste.

Beef lula kebab

Ingredients:
1 kg fatty beef,
300 g onions,
100-150 g lard,
1 tbsp. starch,
1 tsp dried barberry,
1 tsp dried parsley,
salt, ground black pepper, fresh herbs- taste.

The cooking principle in all these recipes does not differ from the classic one: chop the meat, lard and onions, thoroughly knead the minced meat with the addition of all the spices and beat it, then cool. And what happens next depends on sleight of hand. Try cooking a real lula kebab on the grill and be amazed!

Bon appetit!

Larisa Shuftaykina