Lula kebab for children. How to cook lula kebab at home - juicy meat for a picnic

Recently, many of our compatriots, when going out into nature, prefer to fry not kebabs, but lula kebab. 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 by the fact that the traditional lula kebab, like most other oriental dishes, is made from lamb, let 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 simply 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. This will be helped by the recommendations of experienced chefs who have long been delighting their friends with this tasty and satisfying dish when organizing picnics in nature.

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 the minced meat for juiciness, however, if you are going to cook lula kebab on the grill, you can discard it or use it in a minimal amount. 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 the best fit for lula kebab, as it can come off. It is better to take long and thick 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 onto the skewers by wetting your hands in warm water and 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.

Serve lula kebab 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 - to 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 and 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 lula kebab prepared according to this recipe with a side dish of pickled onions and fresh tomato sauce with herbs.

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, ground black pepper - to taste.

Cooking method:

Chop the onions with a knife, marinate in a mixture of water and table vinegar for 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 goes perfectly with it.

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.

Externally, lula kebab resembles oblong cutlets. This dish of Eastern and Caucasian cuisine is actually prepared from minced meat, but that’s where its similarity to cutlets ends. Minced meat for lula kebab is made without adding eggs, potatoes, bread, semolina or other binding ingredients. Its composition is simple, but the proportions must be observed, and it is also important to strictly adhere to the traditional technology for making minced meat for lula kebab. Otherwise, it will not be dense enough to hold onto the skewers and retain its shape when baked in the oven or frying in a pan.

Cooking features

Without knowing some subtleties, the correct minced meat for lula kebab cannot be made. If you adhere to the traditional technology of its preparation, lula kebabs will come out appetizing and crispy on the outside, tender and juicy on the inside, but will not fall apart or lose their shape.

Traditionally, lamb is used for lula kebab, but today the minced meat for this dish is made from all types of meat, often even mixing them. The taste of the finished dish depends on this, but in any case it will be wonderful if the meat used is high-quality and fresh. That is, it is best to take the pulp, ideally tenderloin or meat from the shoulder blade. If you use poultry meat, it is better to combine breast and leg meat to make the minced meat juicier.
Minced meat for lula kebab is not made from frozen meat, as it turns out loose and dry.
To prepare minced meat, you need to chop it with a special hatchet or a heavy knife. To do this, the meat is usually cut into flat pieces about 1 cm wide. The pieces are placed on top of each other in twos or threes. Then they are cut in one direction, then in another - perpendicular to the previous one, you can also cut them diagonally. Then the chopped meat is collected towards the center, compacted and chopped in this way again. The process continues until all the meat is ground into mince. As a last resort, you can use a meat grinder, but then you should turn the meat through a grate with large holes. This labor-intensive method of preparing minced meat for lula kebab is not just a tribute to tradition. If you turn the meat through a grate with small holes, during the chopping process it will lose a lot of juice, as a result of which the lula kebab will not be juicy enough. That’s why you shouldn’t use store-bought minced meat for lula kebab – you’ll have to make it yourself.
As already mentioned, the composition of minced meat for lula kebab does not include those products that hold together the minced meat for cutlets. They are replaced with fat tail fat or lard. Ideally, for 1 kg of meat you need to take 300 g of lard or fat, although you can reduce their amount to 100–200 g, especially if you are going to bake lula kebabs in the oven or fry them in a frying pan. Minced beef is prepared with the addition of a significant amount of lard; you can put less of it in pork. Sometimes lard is not added to minced chicken at all, although for cooking lula kebab on the grill it is better if lard is included in the minced meat.
Fat tail fat or lard must be thoroughly chopped before mixing with minced meat. They can be chopped in the same way as meat, but they can also be chopped in a different way. For example, cool tail fat and grate it on a coarse grater. Cut the lard into small pieces and grind with a blender. If it takes on a paste-like consistency, that’s even better: it will spread evenly and hold the minced meat together.
An important component of minced meat for lula kebab is onion, and you should not give it up, even though it produces a lot of juice. You just don’t need to chop the onion in a blender or turn it through a meat grinder - just finely chop it with a knife. Moreover, when adding onions, it does not hurt to observe the measure. For 1 kg of meat, 200 g of onions is quite enough, although sometimes more is added.
Salt, ground pepper, cumin, turmeric, coriander, dried herbs, and fresh herbs are also added to the minced meat for lula kebab. You can focus on your taste, it’s just important not to overdo it. Additionally, you can put in the minced meat, deviating from the traditional recipe, cheese, sweet peppers instead of onions, boiled and finely chopped eggs, but there should not be too much of these ingredients in the minced meat, since they are not in the traditional recipe.
Kneading is important when preparing minced meat for lula kebab. You need to knead the base component with your hands for quite a long time, at least 15 minutes, usually 20–25 minutes. After this, it’s a good idea to beat the minced meat, placing it in a bag to protect it from splashes. As a result, the meat base should be very dense and viscous.

It is recommended to cool the finished minced meat for at least an hour before preparing lula kebab. Thanks to this, it will become even denser, it will be easier to form lula-kebabs from it, and they will sit on skewers more firmly.

Minced meat recipe for lula kebab

meat (lamb, beef, pork, chicken) – 1 kg;
tail fat or lard – 0.2–0.3 kg;
onions or bell peppers – 0.2–0.25 kg;
fresh herbs (cilantro, parsley, dill, basil) – 100 g;
hard cheese (optional) – 50–100 g;
garlic (optional) – 2–4 cloves;
salt, spices and spices - to taste.

Cooking method:

Wash and dry the meat. Chop it with a special hatchet until it becomes minced meat or grind it through a meat grinder using a grid with large holes.
Pass through a meat grinder or grind in any other way fat tail fat or lard. Mix with minced meat.
Peel the onion (or pepper). Cut into small cubes. You can take 100 g of pepper and onion. The traditional recipe involves using only onions, but modern recipes allow it to be replaced with peppers. The latter is especially often added to minced chicken.
Mix the minced meat with the vegetable component.
If you decide to use garlic, squeeze it into the minced meat. It goes well with minced pork and poultry.
If you want to add unusual notes to the dish, grate hard cheese and mix it with minced meat. It is preferable to use cheese only in cases where lula kebab is cooked in the oven. When cooking on the grill, it is better to stick to the traditional recipe with a minimum of ingredients (meat, lard, onions and herbs).
Chop the greens and add them to the minced meat along with salt and spices.
Knead the minced meat well with your hands (you need to knead for 20 minutes).
Place the chopped meat in a bag and pound it on a cutting board.
Transfer the minced meat from the bag to a bowl, cover and refrigerate.

Within an hour, you can form lula kebabs from the minced meat and cook them in any of the chosen ways.

If the minced meat for lula kebab is prepared correctly, the appearance and taste of the finished dish will not disappoint you.

See also:

Let's imagine this hypothetical situation, dear friends. You are not the chefs of oriental restaurants... Even simpler, you are not the cooks of roadside kebab shops, who have cut their teeth on the daily kneading of minced meat for lula kebab. You simply love to cook something in nature, in the company of friends, especially since in front of you is a good piece of meat with all the accompanying paraphernalia, skewers are glistening nearby, and in a nearby stream, for example, bottles of... wine are cooling. Well, tell me frankly: would you risk making a lula kebab out of a good piece of meat, despite the fact that the eyes of those around you are directed specifically at you and these people around you are unlikely to forgive you for such a common misunderstanding as the fall of a frying lula kebab into the grilling coals ? Are you really going to take a risk and not go along a simpler, barbecue route, for example? Then, dear friends, your place is in some culinary communities, where they virtually cook a lot of things, even porridge from an ax. But seriously, many people got into trouble with lula kebab, even those who got good at this dish. And all because the apparent stability of minced meat - the basis of lula kebab - is really only apparent. Excess moisture in the minced meat (meat crushed by a bad meat grinder, adding onions to the minced meat or, God forbid, marinade) forces you to knead and beat it for a long time, and sometimes to no avail. You need it, especially since it is not onions or marinades that give lula kebab its juiciness and its unique taste.

So, my friends, first thing: take a lamb thigh and cut off the flesh. If good lamb is not available to you or, for some reason, you do not like it and do not use it, replace the lamb with good pork or veal - from the vertebral or sacral part.

Second: clean the pulp as much as possible from tendons and excess fat.

Then use a hatchet or a heavy knife to finely chop this pulp, turning the chopped pieces over from time to time and continuing chopping. This is the best way to prepare meat for lula kebab, although, of course, you can use a meat grinder if you are confident in the quality of its knives (store-bought minced meat is out of the question).

Now equally finely chop a piece of fat tail fat (in extreme cases, pork. Yes, the aroma of lula kebab will be somewhat different, which cannot be called worse or better, since the taste of the dish is largely determined by our preferences and habits). The amount of lard can be different - more or less, depending on how you like it - fatter or not so much. The optimal amount is 100 grams per half kilo of pulp.

Add lard to the chopped meat, add a little salt and pepper, add, of course, a pinch of cumin or ground coriander seeds, half a handful of chopped herbs (cilantro is best), and anything else you want, such as sumac and other rubbish, which I I absolutely do not advise you.

Now pay attention, I repeat. If you add onions and, especially, vinegar or lemon juice to the minced meat, then you will really have to beat the minced meat long and hard with a high probability that it will fly off the skewers. The “physics” of beating is to “knock out” excess moisture from the minced meat, that is, onion juice, vinegar or lemon juice. This is monkey work, I assure you. Never engage in such nonsense, especially since at the finish line, lula kebab with onions is no different from lula kebab without onions. Just mix the minced meat, consisting exclusively of minced meat, lard, salt, herbs and spices, thoroughly in a bowl and after 10 minutes it will be viscous and elastic, ready, so to speak, to lie on the skewers.

The coals must be hot. But before you place the kebab skewers over them, do two things. First: into a plastic bottle with several holes in the stopper, pour a little vinegar or lemon juice and add water in a ratio of 1:3 (one part vinegar, three parts water). Second: cut two or three onions into thin rings, preferably white ones, rinse the onion rings several times in cold water, literally squeezing the onion, sprinkle with vinegar, pepper, add chopped herbs and stir. After this, feel free to place the skewers over the coals and fry the lula kebab on all sides, from time to time very lightly sprinkling it from a bottle containing a mixture of vinegar (lemon juice) and water.

Place the well-brown lula kebab on a plate directly on the skewers and sprinkle around with prepared onions and herbs. Like this:

Well, by cutting the finished lula, you can make sure that even without onions and other “wet” additives it is self-sufficient in terms of juiciness and taste.

Published by author

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 an indispensable barbecue, the highest aerobatics are, oddly enough, not barbecues, even the most exquisite ones, but kebab on the barbecue. 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 also makes an excellent 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, unfrozen meat. 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 makes it possible 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 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. No white bread, semolina or 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 a 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 people use a plastic bag for these purposes, 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 the lula kebab quickly, almost constantly turning the skewers over the coals and achieving an even golden brown crust on the 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 should be quite strong so that an appetizing crust quickly forms on the surface. Constantly turning the skewers, fry the lula kebab and serve immediately. Lula kebab is best served with vegetables and herbs, or you can wrap it 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. 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 cloves of garlic,
2 tbsp. lemon juice,
salt, ground black pepper - to taste.

Beef 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 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 - to taste.

The cooking principle in all these recipes is no different 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

Lula kebab is a 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

The taste of the finished meat will depend entirely on the choice of suitable ingredients and the correct technology for preparing minced meat.

Ingredient Selection

The first question that arises is what meat to choose? In the 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.

In addition to the 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

In order for you to 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 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 180⁰C.

Lula kebab is prepared with different types of meat or assorted meats. And after cooking, it is served on a bed of greens or in pita bread.