Lula beef kebab in the oven recipe. On the grill at home
From this amount of meat, as a rule, about 6-7 skewers with kebab are obtained.
You will also need wooden or bamboo skewers for skewers.
How to cook beef kebab in the oven - recipe with photo:
1. Initially, the skewers need to be soaked in cold water, this is necessary so that during the roasting of meat they are not very charred. 
2. Chop the onion very finely, chop the washed and slightly dried greens, pass the garlic through a press. 
3. It's time to prepare the minced meat. Minced meat should be well repulsed, for this you need to take it with your hands and just throw it right on the table for about 10 minutes. Well-beaten minced meat becomes viscous, which allows it to stick to skewers during baking. 
4. Thoroughly mix the prepared minced meat with herbs, onions, garlic, salt and pepper with your hands, then cover the cup in which the minced meat was mixed, cling film and put it in the refrigerator for at least an hour and a half.
5. Turn on the oven in advance and warm up to 200-220 degrees.
6. It is better to lay foil at the bottom of the baking sheet so that the burnt fat does not have to be washed off for a long time.
7. To gently wrap the skewers with minced meat, you need to moisten your hands a little cold water, and try to string the minced meat on skewers as quickly as possible so that the minced meat does not cool down. If you are cooking this dish for the first time, then it is better to make small portions of meat on skewers, otherwise there is a high probability that the meat will simply fall onto the baking sheet during the frying process. Arrange skewers with minced meat on a baking sheet so that the meat does not touch the bottom. 
8. Bake beef kebab in the oven for no more than 25 minutes so as not to overdry it. After about 15 minutes, turn the skewers over so that the kebab is baked and fried equally on all sides. 
9. As soon as the kebab is taken out of the oven, it is immediately served to the table, eaten with various sauces, pita bread, fresh herbs and fresh vegetables. You can serve boiled rice or potatoes as a side dish. 
Lula kebab made of beef and pork is a forced measure for me: well, we don’t sell normal fatty lamb! And from low-fat - lulyaki are not tasty. Well, at least none of mine like them. So I stumbled upon making beef and pork kebabs. First, it really tastes good (at least better than lean lamb). And secondly, it is also cheaper than from any lamb.
The optimal ratio of meat in minced meat, if you twist it yourself: 80% beef, 20% pork. I have the minced meat ready, look at the color and look at this result somewhere and be guided: lighter than beef, and much darker than pork.
From pork you need to take some fatty pieces, not tenderloin. She is responsible for the very fat in the beef and pork kebab that I lack in lamb, because lately everyone is very athletic lamb legs they come across in stores, but we don’t have other cuts for sale.
An important point - onions should be taken about 30% of the weight of minced meat, no less. More is possible. The more onions, the softer and juicier kebab. If someone doesn't love large pieces onions - I will show you how to make a kebab from beef and pork with a mountain of onions, but so that it does not interfere with such whims.
Another important point in this recipe - I'm using a homemade tool here, with which you can make the kebab very thin and very even - like a store-bought one. This device is made from two plastic bottles. To be honest, there is a lot of fuss with her, but admire what beautiful girls turn out to be even, like a selection! I can never roll my hands like that. In general, if you want to surprise guests, then such a thing in the household is very useful.
We remove rough branches from cilantro, cut the rest not too finely.
We cut the onion finely.
Pour cilantro, dry garlic, paprika and dry savory into the onion and very carefully crush the whole thing with a wooden pestle. So that the onion actively gives juice and loses its elasticity. After that, he does not interfere with those who do not like onions - they do not feel him. It was tested on a very capricious child who refuses to eat normal cradles with unground onions.
Mix the onion with seasonings with minced meat and leave it to marinate for 2 hours.
In the course of marinating, a couple of times, we properly mince the minced meat with our hands. It will become more and more dense. At the very end, add salt and freshly ground pepper, mix and rinse again. Everything, by this moment the minced meat will have to have such a density and stickiness that it is convenient to sculpt a kebab from it.
Now look at the device for making neat cradles. These are two plastic bottles, straight, and one has a diameter that is only a little smaller than that of the second. The bottom of the outer bottle is cut off. It is filled with minced meat and works like a syringe. The inner bottle must be made of very dense plastic, it is a pusher piston.
A skewer is placed in a bottle filled with minced meat so that at least 5 centimeters stick out. Well, then with a piston bottle we squeeze out the minced meat in the form of a sausage, inside of which a skewer or skewer is already sitting. It is convenient to press, holding the bottle on weight above the edge of the table, so that the kebab is squeezed out not into the air, but onto the work surface. I hold the syringe bottle with my hands, and I press on the piston, sorry for the physiological details, with my stomach or thigh. Maybe, of course, someone will adjust somehow differently to do it, but it’s most convenient for me this way.
The tip of the skewer, which we left freely sticking out of the neck of the bottle, will still be under the minced meat (seen in the foreground). Don't be scared, it's completely normal.
Excess minced meat from the wooden tip just needs to be pinched off and put back into the syringe bottle.
Beef and pork kebab can be cooked both in the oven and on coals.
I cook in a preheated oven on the second shelf from the top on the circulating air grill for about 10 minutes at 250°C. You can turn over once. At the end of cooking, the juice should be clear.
With a brazier it is more difficult to name exact time, everything is very individual there. I will say one thing: minced meat here with pork fat, which means that it will drip and burn if you place the kebab over an area with a strong heat. Therefore, only a place with very low heat is suitable for him, especially if the cradles are as thin as mine.
In terms of serving, I love eating pomegranate seeds with kebabs. Well, the greens are there, onions, sauces - that's all, as usual, and whoever likes what.
Calories: Not specified
Time for preparing: Not specified
Lula kebab is a kind of cutlet made from minced meat. Mostly lamb and beef are used. But, from pork and chicken meat, you can also cook a very tasty lula, as the people call the dish. Today we are preparing beef kebab (I recommend the recipe in the oven). I specially prepared a recipe with a photo so that you can repeat this yummy in your kitchen.
Ingredients:
- beef - 500 gr.;
- tail fat (pork) - 300 gr.;
- onion- 2-3 pieces;
- garlic - 1-2 teeth;
- basil (dried) - 1 tsp;
- cilantro (dried) - 1 tsp;
- zira - 1/2 tsp;
- sumac - 1/2 tsp;
- salt, ground black pepper - to taste.
Recipe with photo step by step:
1. Required ingredients. 
2. Before starting the preparation of the dish, the wooden skewers necessary for it must be soaked in water for 30 minutes. Now, we begin to cook the minced meat, for this, we pass the beef through a meat grinder along with lard(ideally, it goes fat tail). Onions must also be passed through a meat grinder. 
3. Peel the garlic, finely chop with a knife. 
4. Add dried herbs (basil, cilantro), spices (zira, sumac), chopped garlic, salt, ground black pepper to the minced meat. Now you need to mix the minced meat well with your hands, but this can be done more practical and easier ... 
5. Since, in order to prepare a kebab, minced meat must be well beaten, we do the following. Add up chopped meat with all spices and spices in a simple, dense plastic bag. We beat off the bag with minced meat on the surface of the table, about 150 times. So the stuffing will mix and beat off well. Yes, and besides, the hands will remain clean, as well as the kitchen. 
6. Ready minced meat should be a homogeneous, smooth mass. 
7. Divide the minced meat into equal pieces, approximately 80 grams each. 
8. We turn each prepared piece into a cake. 
9. In the middle of this cake, put a wooden skewer pre-soaked in water. 
10. Press the minced meat tightly against the skewer. There should be no space with air between it and the minced meat, otherwise, the minced meat will fall apart during cooking. 
11. Put the prepared skewers with minced meat on a baking sheet covered with parchment paper, at a short distance from each other. 
12. Bake kebab in the oven at a temperature of 180 degrees for 35-40 minutes. 
13. Lula kebab is best served in thin lavash, with vegetables and onions. Enjoy your meal! 
See also,
Beef kebab
Lula kebab - traditional meat dish Asia and the Caucasus. Most often, of course, it is prepared from lamb. But it is also acceptable to use other types of meat. Lula kebab may resemble our meatballs. But the difference is that neither eggs nor bread are added to it. And the product keeps its shape due to the fact that with prolonged kneading, protein is released, which gives the minced meat the necessary viscosity. The calorie content of beef kebab is lower than when using the same lamb or pork. But that doesn't stop the dish from being delicious.
beef lula kebab recipe
Ingredients:
- beef - 1 kg;
- garlic - 4 cloves;
- bow - 4 pcs.;
-salt, pepper - to taste.
Cooking
We pass the beef along with the onion through a meat grinder. Pass the garlic through a press and also add to the minced meat. Salt and pepper to taste. Mix the resulting mass well. We form oblong flat cutlets from minced meat. We spread them on the grate, which we then set over the coals. When the cutlets are browned on one side, turn the grate over to the other side. We check the readiness of the dish by the juice that stands out. If the juice is clear, then the kebab on the grill is ready.
A simple beef kebab recipe
Ingredients:
- minced beef - 1 kg;
- bow - 1 pc.;
- dill greens - 30 g;
- parsley greens - 30 g;
- cilantro greens - 30 g;
- garlic - 4 cloves;
-salt, pepper - to taste.
Cooking
Finely chop the onion and garlic and add to the minced meat. We also chop the greens and also mix with the rest of the ingredients. Thoroughly knead the resulting mass, or rather, beat it off until it becomes homogeneous and sticky. After that, we send the minced meat to the refrigerator for about 30 minutes. After that, grease your hands vegetable oil and form dense sausages from minced meat, which should be about 4 cm in diameter. And adjust the length depending on the length of the wooden skewers. Sausages should be 5 centimeters shorter. Thanks to the vegetable oil in which the hands were lubricated, sausages form during cooking. golden brown. Now let's prepare the grill. It is important that there is no flame in it, but only a good heat. Lubricate the grill grate with lard, put sausages strung on skewers on it. We cook the kebab, constantly turning it so that it is evenly fried on all sides.
Beef kebab in the oven
Ingredients:
- minced beef - 1 kg;
- cherry tomatoes - 20-22 pcs.;
-Bell pepper- 2 pcs.;
- white salad onion - 1 pc.;
-ground nutmeg- 1 teaspoon;
- salt - 2 pinches;
- dry oregano - 1 teaspoon;
- garlic - 3 cloves;
- olive oil - 1 tbsp. a spoon.
Cooking
We start preparing beef kebab by first soaking wooden skewers in water for 30 minutes. This is done so that they swell properly. In the meantime, prepare minced meat. Finely chop the onion and garlic, mix them with minced meat, add salt and spices and knead everything well. Now we form small cutlets from the resulting mass, and then beat each one. It is convenient to do this by placing it on one palm, and slap it with the other. Cutlets as a result should be very dense. Before cooking, it is advisable to send them to the refrigerator for about half an hour.
Now we are engaged in vegetables: we cut the sweet pepper into squares about 1.5x1.5 cm in size. We clean the tomatoes from the tails. We put a skewer into the chilled cutlet and distribute the meat around evenly, thereby forming a sausage. Top and bottom of which we put on a piece of pepper and a cherry tomato. Usually, 10-11 kebabs are obtained from this set of products. Lubricate the baking tray with vegetable oil, lay out the blanks and knit the top of each sausage olive oil. At a temperature of about 200 degrees, bake for about 25 minutes.
Lamb kebab at home
Yulia kebab at home is not at all difficult to make if you are familiar with some of the features of cooking this delicious dish. Lula kebab - a recipe for a dish from minced meat: beef, lamb, pork, chicken or mixed minced meat. The traditional, or, let's say, “correct”, kebab recipe is on the coals of a brazier, but it can be done in the oven, in a frying pan, microwave, and even in an air grill.
In the Caucasus, from where the kebab recipe came to us, lovers and connoisseurs believe that it has nothing to do with fried cutlets no matter how obvious the similarities between these two dishes are. The composition of the mass from which these and other products are molded is completely different.
The main difference is that, for example, cutlets, meatballs or meatballs are added raw eggs(for better bonding), but not in minced kebabs. Still, so that the meat does not fall apart on skewers, but retains its original shape, I add starch (believe me, this is more reliable). Lula kebabs can be attributed more to shish kebabs, since the method of baking and serving ready meal they are very similar. Just like kebabs or any grilled meat, kebabs can be served wrapped in thin Armenian lavash or with vegetable side dish and always with large quantity greenery.
Lula Kebab Ingredients:
- lamb pulp (or fatty beef) - 1 kg;
- onion - 300 g;
- tail fat (or mutton fat) - 100-150 g;
- potato starch - 1 tbsp;
-dried ground barberry - 1 tsp;
-greens dried parsley- 1 tsp;
- fresh greens;
- ground black pepper;
-salt.
- For pickling onions:
- bulbs - 2 pcs.
-white wine vinegar- 2 tbsp;
- ground barberry - 0.5 tsp
Lula kebab recipe:
1. Lamb, fat and onion cut into pieces.
2. We twist everything together in a meat grinder (through the middle grate 2 times).
3. Put starch, barberry, parsley, salt, pepper into the minced meat.
4. Mix well with your hands in a large bowl. Let stand 20-30 minutes.
5. Then we take the minced meat and beat it on a bowl or cutting board. We beat off until the stuffing becomes sticky.
6. If we make kebab according to this recipe in the oven, then we need to prepare wooden skewers in advance, which are soaked in water for 30 minutes, and then greased with vegetable oil, and aluminum foil. By classic recipe Lula kebab is cooked on the grill, metal flat skewers are suitable for this.
7. We put a bowl of water and a paper towel next to it. We wet our hands in water.
8. After that, we divide all the meat into approximately the same medium-sized balls. We form sausages from balls (do not forget to wipe your hands with a towel every time and moisten them in water so that the meat does not stick to your hands). The size of sausages can be different, as desired.
9. We string kebab on prepared skewers. Press the minced meat tightly to the skewer and squeeze out the excess liquid a little.
10. Put the prepared skewers in the freezer for 5 minutes.
11. When cooking kebabs in the oven, preheat it and cover the baking sheet with foil.
12. We put the kebab on the foil and put it in the oven. During the cooking time (20-30 minutes) turn over 2 times. If we cook on the grill, then not on open fire, and on the coals, also turning over.
13. While the main course is being prepared, pickle the onion. To do this, cut the peeled onion into thin half rings.
14. We squeeze it a little with our hands so that the juice stands out a little.
15. Sprinkle onion with barberry powder, pour with vinegar, mix. We leave for 15 minutes.
16. Ready sausages remove from skewers and arrange on serving dishes.
17. Sprinkle with pickled onions and serve greens separately to taste.
Previously, in the country, we often grilled kebabs on the grill, and now our favorite dish for outdoor recreation has become home-cooked kebab.
Lula kebab recipe on the grill
With the onset of autumn coolness, the last days of outdoor recreation are leaving, and in pursuit of them we try to catch the opportunity to cook our favorite dishes on a fire. In this article, we will share several recipes for cooking kebab on the grill.
Lula kebab on the grill
Real Moroccan lamb kebabs can be cooked in simple Russian cuisine, or rather, on the grill.
Ingredients:
- lamb - 1 kg;
- goat cheese - 150 g;
- mayonnaise - 5 tbsp. spoons;
- red onion - 1 pc.;
- garlic - 2 cloves;
- coriander (chopped) - 2 tbsp. spoons;
- red pepper - 3/4 tbsp. spoons;
-cumin (ground) - 1/2 teaspoon;
-salt, pepper - to taste.
Cooking
Finely chop the lamb, or turn it into minced meat with a blender. Minced meat is combined in a bowl with cheese, mayonnaise, chopped red onion, garlic and seasonings. We knead the minced meat for a very long time and carefully, so that the protein released from the meat makes our mixture viscous and dense, able to stay on the skewer.
We divide the mixture into 6 approximately equal portions, each of which must be distributed over the skewer in the form of an oblong cutlet. We cook the kebab on the grill for 4-5 minutes on each side, until the cheese is melted and the lamb gives juice.
A simple recipe for kebab on the grill
A real kebab is prepared in compliance with many requirements. For example, for the preparation of the kebab itself, it is better to choose meat from the leg of a sheep, which is best chopped by hand in order to preserve all the juiciness and texture of the dish. You can read about the rest of the cooking secrets in the recipe below.
Ingredients:
- lamb - 1 kg;
- tail fat - 300 g;
- onion - 250 g;
- coriander, zira (ground) - 1 tbsp. spoon
- salt - 1 tbsp. a spoon;
- pepper - 1/2 tbsp. spoons.
Cooking
We chop the lamb with a knife, or pass it through a meat grinder, having previously cleaned it of films and veins. After the meat, grind the fat tail fat. We cut the onion with a knife, otherwise it will give an excess of juice, which will prevent the minced meat from being held on the skewer.
Mix all 3 ingredients and season them. Now it's time to thoroughly mix the minced meat until it brightens, after which you can send the mass to the refrigerator for 2-3 hours.
We roll the cooled minced meat in portions into cutlets of 120 grams and distribute them on a skewer with wet hands. If the hands are left dry before forming the kebabs, the meat will begin to stick to them, which will lead to the formation of cavities between the "patty" and the skewer, as a result of which the meat may dry out or fall off on the coals.
We fry kebabs, not forgetting to constantly turn them over, as soon as the meat grabs a golden crust, we remove it on Armenian pita bread, flavor it with sauce, herbs and vegetables, and serve it to the table.
Chicken lula kebab on the grill
Traditionally, kebabs are made from lamb, but options are also acceptable using chicken as a base, and we will talk about this recipe below.
Ingredients:
- chicken meat (red) - 2.5 kg;
- onion - 2 pcs.;
- garlic - 2 cloves;
- parsley, cilantro (chopped) - 2 tbsp. spoons;
-salt, pepper - to taste.
Cooking
Chicken meat is cleaned of skin and bones, washed, dried and chopped by hand, or using a blender.
AT minced meat add chopped onion and garlic, a little greens, salt and pepper. Thoroughly knead the mass and leave to cool for 2 hours.
Future kebabs can be cooked on skewers, or skewers of rosemary sprigs, previously soaked in water.
It is very easy to make chicken kebab on the grill: spread the meat in a thin layer over a skewer or skewer, and quickly fry until golden brown.
We serve food on pita bread with light salad and tomato or yogurt sauce.
Lula kebab recipe in the oven
Lula kebab - national caucasian dish, which has a lot of options. We will tell you the recipes for cooking kebab in the oven.
Lula kebab in the oven with herbs
Ingredients:
- minced pork - 0.5 kg;
-Ground beef- 0.5 kg;
- onion - 300 g;
- mutton fat - 50 g;
- green onions - 5 bunches;
- parsley - 1 bunch;
-salt - to taste;
- suneli hops - 1 tsp;
- dried basil - a pinch;
- dried chili pepper - a pinch.
Cooking
So, cooking kebab in the oven is not difficult. Traditionally, it is made from lamb. But we will cook from more improvised products. Minced meat must be combined and properly kneaded. Grate lamb fat on a grater so that our dish smells good of lamb. In the process of rubbing, we continue to knead the minced meat well. Chop the onion very finely and add to the mixture. For 1 kg of meat, you need to take at least 300 grams of onion. Finely chop all the greens as well, add to the meat and mix very thoroughly. Keep in mind - the more greens, the better! You can't spoil the kebab with greens!
Wet our hands with water and knead our minced meat. Then we add salt, suneli hops, dried basil (in the eastern it is also called oregano) and a little ground pepper chili for spiciness. Mix until homogeneous mass and place in the fridge for 30 minutes while the oven preheats. Soak the skewers in water before cooking to prevent them from burning. As the oven heats up, we take out the minced meat and form sausages out of it, which we then string on skewers and crush. We spread it on a wire rack so that the heat is distributed evenly around the dish, and send it to a very hot oven for 20 minutes. In this case, the sausages will not fall apart, but will grab well. After 20 minutes, flip the skewers and return to the oven for the same 20 minutes.
There is also a recipe for cooking chicken kebab in the oven.
Chicken kebab in the oven
Ingredients:
- minced chicken - 1 kg;
- flour - 2 tablespoons;
- garlic - 4 cloves;
- bow - 3 pcs.;
-salt - to taste;
- pepper - to taste;
- lettuce leaves.
Cooking
We take the meat and cut the whole onion into it. minced chicken much more watery than any other, so we finely chop the onion into it, and not pass it through a meat grinder. Otherwise, it will stand out extra juice and this will interfere with the modeling of the dish. Finely chop the garlic and add to the minced meat in the same way. Sprinkle with salt and pepper and add flour to make the stuffing more elastic. Then the mass must be placed in a plastic bag and beat well on the table for five minutes. Next, we take the skewers, previously soaked in water, and form sausages on them, tapering to the edges. We spread everything on a baking sheet-grill and send it to a very preheated oven for 15-20 minutes. As soon as there is a uniform golden crust- the dish is ready. We post it on fresh leaves salad and serve. Chicken kebab in the oven is very tender.
Simple kebab
Ingredients:
- ground beef - 0.5 kg;
- onion - 2 pcs.;
- salt - a pinch.
Cooking
Add the grated onion to the ground beef. Sprinkle with salt and stir. And so that our minced meat is elastic - we beat it on a plate, take it in our hand - and beat it again so that the meat fibers separate. Cook it this way for 10 minutes. In the meantime, let the wooden sticks soak in water so that they do not burn when baking. If time permits, put the minced meat in the refrigerator for two hours - then it will settle and it will be easier to mold. Next, we sculpt sausages on sticks, put them on a baking sheet. Cooking kebab in the oven for 10 minutes. The surface of the minced meat should immediately seize and harden - then the kebab will turn out juicy, no worse than on the grill.
Many, seeing colorful images of delicious meat dishes on signs or shop windows of restaurants or cafes, often do not guess what is depicted there. Sometimes loud words of appeals “We invite you to taste delicious meat dishes!” cause an irresistible desire to visit such a hospitable establishment. How about we try to make our own?
Lyulya kebab is a very famous one that is often prepared by residents of Central Asia, the Middle East and the Caucasus. Each nationality has its own secrets in cooking beef kebab, and in most cases lamb. To prepare this delicious appetizing dish, it is necessary to correctly select the meat of 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 cooking 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 difficult to cook this meat dish at home. To make minced meat for 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. We scroll it through a meat grinder and add finely chopped onion. What is the secret here? The finer you chop the onions, the juicier the consistency of minced meat will turn out after the onion and meat are mixed.
You can't do without adding spices and fragrant herbs. It is in this case that cilantro, salt and black pepper come in handy.
There is another important point in the preparation of beef 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 try it. Be sure to mix thoroughly and beat the minced meat. Then it turns out to be more viscous and gets rid of excess air. Then minced meat put in the fridge for two to two and a half hours.
After cooling, we take the minced meat out of the refrigerator and proceed to the formation of beef kebab. The recipe for this delicious dish is that you then need to form small balls from the minced meat with moistened hands, and when you put them on a skewer, straighten them into an oblong shape. Along the edges, where the skewer passes, you need to tightly close up the holes so that the air does not get inside. And now the most interesting moment has come. On a heated grill, carefully lay out the kebab skewers. It is necessary to turn these minced meat sausages often so that the meat is well baked, and the golden crust covers it evenly on all sides.
When the kebab is ready, remove it from the skewers and place it on a beautiful wide plate.
Lula kebab from which we told you has its own characteristics, and at the same time, it is a fairly simple cooking process. You can easily please your guests by serving this wonderful meat dish, which reminds us of our favorite shish kebab. After all, both the one and the other delicacy are obtained with the smell of smoke from a fire.
