Can I make homemade kebabs? Will it work in the oven? What subtleties should you know for cooking meat sausages? Read everything about the popular Caucasian dish in this article.
Recipe content:
- The main secrets of lula kebab
- Ingredients
- Step by step cooking
- Video recipe
Lula kebab is a meat dish that is cooked on skewers over hot coals. It is popular in the Caucasus, Armenia and Central Asia, where they are baked over an open fire in the grill. Kebabs are especially attractive because of their simplicity of preparation. The minimum set of products, no labor costs during the cooking process and a delicate amazing taste. Therefore, this recipe can be safely included in the family menu and cooked at home.
The main secrets of lula kebab
- The meat must be fatty. The more fat there is in the meat, the more tender the dish will come out.
- In the classic version, lamb is used for such sausages, but in our modern cooking, pork, beef, and chicken are also relevant.
- The meat should be finely chopped with a knife so that it retains as much juice as possible. But to simplify your work, options for a kebab made from coarsely twisted meat are allowed.
- In the classic recipe for "gluten" sausages, the meat is knocked out for a long time (30 minutes). But if it is difficult to knead the meat in the same way, then you can put an egg or starch in the minced meat.
- Despite the fact that this is a Caucasian dish, it does not include greens, but only onions and black pepper. The greens can only be used when serving, where the plate is lined with a cilantro and parsley pillow.
- Caloric content per 100 g - 234 kcal.
- Servings - 5
- Cooking time - 1 hour 20 minutes (if the meat is not knocked out, the cooking time will take 45 minutes)
Ingredients:
- Any meat - 800 g
- Lard - 150-200 g
- Onions - 1 pc.
- Egg - 1 pc.
- Garlic - 1 clove
- Salt - 0.5 tsp or to taste
- Ground black pepper - 0.5 tsp or to taste
- Wooden skewers - 5 pcs.
Making homemade kebabs
1. Wash the meat and twist it through a meat grinder using a wire rack with large holes. But if you have free time, then it is better to finely chop the meat with a sharp knife.
2. Twist the lard, onions and garlic through the same wire rack. Here, you should not cut the products, but you just need to twist them.
3. Season the minced meat with salt and black pepper and beat in an egg. The egg can be replaced with starch, or not put at all.
4. Stir the minced meat well. Now, if you did not add an egg to the minced meat, then beat it well. Take it with your hands, pick it up and throw it back into the plate with all your might. This procedure should be done from 20 to 30 minutes. This process will help the protein to release its natural gluten, allowing the meat to stick to the skewer.
5. Now moisten your hands in water and mold small sausages 12-14 cm long from the minced meat, string them on wooden skewers and lay them on a baking sheet covered with parchment. Heat the oven to 200 degrees and send the kebabs to bake for 30 minutes. Serve them with the onions cooked as follows. Cut the peeled onions into thin half rings, remember with your hands to make the juice stand out, fill with wine vinegar, cover with barberry powder and leave for 15 minutes. Then squeeze the onion and sprinkle over the kebabs.
See also a video recipe on how to cook lulu kebab at home:
