How to cook lula kebab on the grill? TOP 5 recipes with photos of kebabs made from lamb, pork, beef, chicken … Culinary advice. Video recipes.
Lula kebab is a meat dish that is traditionally cooked in the open air, on skewers, like a shish kebab. It turns out that the lula kebab on the grill is always excellent: juicy, fragrant and slightly saturated with smoke. It is laid out on a large dish, sprinkled with herbs with chopped vegetables. It's not even a sin to drink a glass of wine with such a delicious dish. Cooking a kebab in nature or in the country is always without much effort. The main thing is to have good minced meat, and the rest is a matter of technology and good coals. In the traditional version, skewers are made from minced mutton. But today it is made from a very different type of meat: pork, beef, chicken, turkey. This review presents recipes for lula kebab on the grill from minced meat of different types of meat and all the secrets of how to properly prepare a dish.
Lula kebab on the grill - cooking secrets
- The most important ingredient is meat. Traditionally, young and fresh lamb is used, but not frozen. If not available, you can use chicken, beef, pork, or cold cuts.
- The meat is scrolled in a meat grinder with large holes - this is a prerequisite. Although some cut it into small pieces.
- A fatty component is always added to the minced meat, because Lula kebab will not work without it. Lamb fat tail is traditionally used, but ordinary non-salted lard will do.
- Fat is taken in about 1/3 of the weight of meat. Then the kebab is guaranteed to be juicy.
- Onions are also an obligatory component of minced meat. It is cut into small pieces that must remain dry. During frying, he will release his juice inside the minced meat. If the onion is twisted or finely chopped in a blender, it will give a lot of juice, from which the minced meat will turn out to be liquid, and it will not work to form sausages.
- The main difference between kebab and cutlets is the absence of eggs and bread, and from shish kebab - chopping meat.
- So that half of the meat does not end up on the charcoal when baking the skewers on skewers, the minced meat is thoroughly kneaded by hand for about 10-15 minutes or using a kitchen machine. The protein and fat will mix evenly, the mass will thicken and become homogeneous, and the fat and onions will be evenly distributed in it. The mixture is considered ready when it is easily separated from the hands.
- The main seasoning for making kebab is black ground pepper, which is added at the very end of minced meat preparation. Other spices are added to taste.
- The finished minced meat is kept in the refrigerator for several hours to freeze the fat.
- Form the sausages with your hands, soaking them in hot salted water.
- The minced meat is first made into a ball the size of an apple, which is placed on a skewer and a sausage is formed in the form of a "caterpillar", expelling air bubbles so that the meat is tightly pressed against the skewer.
- The skewer must be flat and widest.
- Lula-kebabs are fried over high heat in order to keep the palm at the level of the skewer, it was possible for no longer than a couple of seconds. Then the minced meat will immediately grab a crust, which will hold the shape and juice of the meat.
- If fires appear on the coals, extinguish them by sprinkling with clean water or diluted with lemon juice.
- The ready-made kebab can be easily removed from the skewer, if it cannot be moved, it means that the kebab is not ready yet.
- If it is not possible to make a kebab in nature over an open fire, it is quite possible to fry it at home in the oven. To do this, use the technology described above to string the minced meat on wooden skewers.
- To prevent wood sticks from burning in the oven, soak them in water for 30 minutes.
- Lula kebab is served with pita bread, tomato sauce and herbs.
See also how to make homemade kebab.
Lula kebab from mixed minced meat on the grill
Juicy and tasty lula kebab from lamb and chicken on the grill. Juicy and soft lamb meat will not leave anyone indifferent, and chicken fillet will complement the dish with tenderness.
- Caloric content per 100 g - 146 kcal.
- Servings - 5-7 pcs.
- Cooking time - 3 hours 45 minutes
Ingredients:
- Chicken breast - 13 pcs.
- Ground black pepper - to taste
- Lamb fat tail - 500 g
- Barbecue seasoning - to taste
- Salt to taste
- Lamb - one leg
- Onions - 5 pcs.
Cooking lula kebab from mixed minced meat on the grill:
- Separate the lamb meat from the bone and, together with the chicken fillet and lamb fat tail, cut into arbitrary pieces, which are passed through a meat grinder with the largest attachment.
- Peel the onions and chop finely.
- Combine the meat with the onion and knead the minced meat until it becomes viscous.
- Season the meat with salt and pepper to taste, also add barbecue seasoning to taste.
- Refrigerate the meat for a few hours.
- Then string the minced meat on skewers and send it to the grill with heated coals until white.
- Fry it, turning it over for about 10 minutes.
- When the meat is pleasantly brown, remove from heat and serve.
Pork lula kebab on the grill
Lula from minced pork turns out to be plastic and viscous. It is easy and simple to work with him. It "sits down" tightly on the skewers and does not fall apart during frying. Ready-made kebab goes perfectly with tomato sauce and thin Armenian lavash.
Ingredients:
- Pork tenderloin - 1 kg
- Pork lard - 200 g
- Parsley - a few twigs
- Cilantro - a few twigs
- Salt to taste
- Ground black pepper - to taste
- Zira - to taste
- Onion - 2 pcs.
Cooking pork kebab on the grill:
- Rinse the meat, remove the remaining water with paper towels and cut the veins with strips, but do not cut off the fat.
- Chop the bacon with a knife and pass it through a meat grinder together with the meat.
- Peel the onion and chop very finely in random order.
- Wash and chop the parsley and cilantro.
- Put the meat, bacon, onion and herbs with spices (black pepper and cumin) in a spacious bowl and mix well.
- Salt the minced meat, stir again and put it in a cool place for a while.
- Stick the chilled minced meat with wet hands on skewers in the form of oblong cutlets and send on the grill with hot coals.
- In the process of frying, turn the skewers in all directions and bring the meat to a ruddy golden hue.
Lula kebab from beef on the grill
Beef kebab is always excellent: aromatic, juicy, tender, soaked in smoke. Serve on a large platter and sprinkle with chopped herbs. Chopped vegetables can be served as a side dish.
Ingredients:
- Meat - 1 kg
- Fat tail fat - 300 g
- Onions - 300 g
- Greens to taste
- Lemon juice - 2 tablespoons
- Salt to taste
- Ground black pepper - to taste
- Spices to taste
Cooking beef kebab on the grill:
- Wash the meat, peel it from the film and twist it together with fat tail fat through a meat grinder.
- Peel the onion and wash with the greens. Transfer the food to a food processor and chop finely.
- Combine the meat with onions, squeeze a little lemon juice to the minced meat, salt, pepper and add spices to taste.
- Knead the minced meat well, wrap it in a plastic bag and put it in a cool place.
- After 2-3 hours from the chilled minced meat, quickly form a kebab around the skewer.
- Place the skewers on the grill over the coals, which should be covered with a thin layer of ash.
- Fry the kebab on all sides for about 10 minutes until golden brown.
Lula kebab from lamb at home on the grill
Grilled lamb kebab with fried crust and juicy meat served with fresh herbs, vegetables and bread. A delicious charcoal grilled meat dish will add a thrill to the menu.
Ingredients:
- Lamb (pulp) - 600 g
- Onions - 1 pc.
- Ground zira - 1 tsp
- Hops-suneli - 2 tsp
- Sweet paprika - 1 tsp
- Ground black pepper - 1/4 tsp
- Salt to taste
Cooking lamb kebab at home on the grill:
- Cut the lamb into pieces and pass through a meat grinder.
- Scroll the peeled onions with the meat on a large wire rack.
- Combine the meat with onions, knead well and beat so that the minced meat stays on the skewers and does not slip into the coals. To do this, lift the minced meat and throw it back into the bowl with effort.
- Add spices to the minced meat (cumin, hops-suneli, paprika), pepper and salt.
- Knead food and refrigerate overnight.
- Stick the minced meat on sausage-shaped skewers and place on the grill with hot coals and good heat.
- While constantly turning the skewers, fry the kebab until tender and golden brown.
Lula kebab from chicken on the grill
A delicious, aromatic and surprisingly simple dish is chicken kebab. A recipe for those who do not consume red meat and are used to eating only poultry. The minced chicken sticks tightly to the skewers and does not fall apart when cooked.
Ingredients:
- Chicken fillet - 1 kg
- Fat tail fat - 300 g
- Bulb onions - 4 pcs.
- Freshly ground black pepper - 1 tsp
- Salt - 1 tablespoon
- Dried basil - 1 tsp
Cooking chicken kebab on the grill:
- Wash the chicken fillet, dry it and turn it through a meat grinder.
- Also twist the peeled onions and half of the fat tail fat. And cut the rest of the bacon into small pieces.
- Add a mixture of lard with onions to the minced meat, season with salt, pepper and basil.
- Knead the minced meat for 10 minutes like a dough with both hands. Then beat it back with force. At first, the minced meat will creep across the table, but with each blow it will become more plastic and homogeneous.
- Put the minced meat in the refrigerator for 1 hour.
- Then, with damp hands, stick the skewer with minced meat to make sausages 12-14 cm long.
- Grill the chicken kebab over hot, well-burnt coals for 10 minutes, turning the skewer constantly, until golden brown.
