Lula kebab differs from cutlets in that only meat, onions and spices are used for its preparation; eggs and bread are generally not included in the dish.
If you want to diversify your menu, cook something unusual from your favorite minced meat, then feel free to use our carefully selected, proven recipes for making chicken kebab.
Chicken lula kebab - general principles
Traditionally, the dish was prepared from fatty lamb, but due to its popularity over time, the recipe for the classic lula kebab has changed, and today you can find many options for its preparation: from pork, beef, poultry. Chicken lula kebab has won particular love among housewives: firstly, chicken meat is much cheaper than other types of meat, secondly, chicken cooks faster, and thirdly, the poultry dish is low in calories.
The chicken is processed: washed, peeled, separated fillet from the bones, and then the pulp is crushed. Finely diced onions, various spices, garlic, and herbs are placed in the minced meat. The most commonly used herbs and spices are basil, cilantro, parsley, suneli hops, oregano, and pepper.
The finished minced meat is kneaded for a long time and thoroughly, which allows the meat mass to become more plastic, and this ensures that the kebab will not fall apart when fried or baked. Starch can be a binding component; adding eggs is also acceptable.
Lula kebab in its classic recipe is prepared by frying over coals, but this does not mean that this dish cannot be prepared at home. Chicken lula kebab is just as tasty and juicy when cooked in a frying pan, in the oven, in a slow cooker, or even in an electric kebab grill.
Lula kebab is served hot with fresh vegetables, homemade pita bread and a variety of sauces. Baked vegetables, mushrooms, and rice also go perfectly with lula kebab.
The subtleties of cooking lula kebab in a frying pan
1. Particular attention is paid to minced meat; it should not be too soft and tender. On the contrary, minced meat is often used for kebab. The piece is thoroughly washed, then cut into small pieces with a sharp knife. In cases where preference is given to a meat grinder, choose a large mesh.
2. It doesn’t matter on what basis lula kebab is prepared, from chicken or lamb in a frying pan, recipes rarely include eggs. To make the meat base more viscous, the minced meat is supplied with fat tail fat (classic), lard or chicken fillet. This move will prevent the mass from spreading and slipping off the skewers. Also, before forming the sausages, the meat base is cooled in the refrigerator for 50-60 minutes.
3. Fat must be chopped with a knife before adding. If you want to make the chopping process easier, place it in the refrigerator for a while before cutting.
4. The frying technology itself is not difficult. For the first 2-3 minutes, the formed sausages are fried in a large amount of hot oil. When the crust appears, the heat is reduced to medium, in this state the dish is cooked until cooked (about 10-12 minutes).
Grilled chicken lula kebab
• 6 large chicken legs;
• fresh basil – 2 sprigs;
• cumin seasoning, cilantro powder – 10 g each;
• acetic acid 6% – 30 ml;
• a pinch of salt and black pepper powder.
1. We cut the thawed legs: cut out the bones, separate the skin. Scroll the pulp through a meat grinder.
2. Break the eggs into a cup and beat with a whisk, pour into the minced meat.
3. Also add chopped cilantro and basil to the minced meat, garlic cloves squeezed through a garlic press, finely chopped onion, add seasoning, salt, pepper, mix everything thoroughly, beating lightly on the table.
4. Wrap the minced meat in food grade film and place it in the refrigerator for 60 minutes.
5. Using hands dipped in warm water, divide the resting minced meat into several small parts, each forming onto skewers in the form of elongated cutlets.
6. Place the skewers on the hot grill and fry the kebab over hot coals.
7. When serving, place lula kebab on a flat plate along with sliced tomatoes and cucumbers, garnish with parsley leaves.
Lamb lula kebab in a frying pan: “classic”
- cilantro (greens) - 45 gr.
- onion - 2 pcs.
- fat tail fat - 280 gr.
- lamb meat - 1 kg.
- spices - in fact
If you don’t yet know how to cook the world’s most delicious lula kebab, we suggest making this recipe a reality at home. The dish is fried in a frying pan, as it should be.
1. Rinse the meat under the tap and dry it to remove excess moisture. Get rid of all kinds of films and veins. Arm yourself with a large knife and make minced meat. Grind it as finely as possible.
2. Keep the tail fat in the cold in advance to make it easier to grind. Slice and add to lamb. Add diced onion to this.
3. Rinse the cilantro; do not use the stems. Chop it and mix it into the general minced meat, carefully combining the ingredients with your hands. Season with spices and salt to taste, start kneading.
4. This is the longest process and takes from 10 to 20 minutes. It is necessary to knead the minced meat with your hands until a viscous consistency is formed. When the desired result is achieved, leave the base in the refrigerator for 1 hour.
5. After the specified period, remove the meat mass. Place your hands in a container of water and start making sausages of the same shape. Since you need to cook lula kebab in a frying pan according to all the rules, the sausages should taper slightly at the edges.
6. To have a clearer idea of the size of the cutlets, focus on the indicators: for one sausage there is an amount of minced meat the size of a tennis ball.
7. Before preparing lula kebab, you should take skewers. If you don’t have them at home, use wooden bamboo sticks. Before frying in a frying pan, you need to attach a skewer to the cutlet and press it inside, then seal the edges of the minced meat back.
8. Pour oil into the frying pan, heat it to maximum, and send the sausages for frying. Turn occasionally and cook until a crust forms on the entire surface.
9. Next, reduce the power of the stove to the middle, set it to 10-12 minutes and continue simmering. Turn the cutlets over. Once cooked, serve with spicy sauce and vegetables.
Chicken lula kebab baked in the oven
• chicken fillet – a little less than a kilogram;
• a piece of butter;
• 100 g of Dutch cheese;
• basil and parsley – 4 sprigs each;
• oregano powder, allspice, salt – 30 g each;
• onion greens – 1 bunch.
1. Wash the chicken fillet, cleaned of skin and fat layers, and pass through a meat grinder.
2. Add a piece of butter, chopped onion with a knife, grated cheese, starch, oregano, chopped basil and parsley to the prepared minced meat, add salt and pepper, mix everything well, beat it a little.
3. Wet your hands in warm water, take a little minced meat on your palm, roll it into a ball, form it into an elongated sausage, and string it onto wooden skewers.
4. Place all the sausages on a frying sheet greased with sunflower oil, place in a hot oven and bake at moderate temperature for a little less than half an hour.
5. When serving, place lula kebab around the edges of a flat plate, put onion half rings in the middle, sprinkle with chopped green onions.
Lula kebab recipe in the oven
Lula kebab is a national Caucasian dish that has a bunch of variations. We will tell you recipes for cooking lula kebab in the oven.
Lula kebab in the oven with herbs
- minced pork – 0.5 kg;
- minced beef – 0.5 kg;
- onion – 300 g;
- lamb 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.
So, cooking lula kebab in the oven is not difficult. Traditionally it is prepared from lamb. But we will cook from more readily available products. The minced meat must be combined and kneaded properly. We grate the lamb fat so that our dish smells good of lamb. During the grating process, 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 onions. We chop all the greens finely, add them to the meat and mix very thoroughly. Keep in mind - the more green the better! You can’t spoil lula kebab with greens!
We wet our hands with water and knead our minced meat. Then add salt, suneli hops, dried basil (in Oriental it is also called oregano) and a little ground chili pepper for spiciness. Stir until smooth and place in the refrigerator for 30 minutes while the oven preheats. Skewers need to be soaked in water before cooking to prevent them from burning. Once the oven heats up, take out the minced meat and form it into sausages, which we then thread onto skewers and knead. Place on a wire rack so that the heat is distributed evenly around the dish, and place in a very hot oven for 20 minutes. In this case, the sausages will not fall apart, but will stick together well. After 20 minutes, turn the skewers over and return to the oven for the same 20 minutes.
There is also a recipe for making chicken kebab in the oven.
Chicken lula kebab in the oven
We take the meat and cut all the onions into it. Minced chicken is much more watery than any other, so we finely chop the onion into it, rather than passing it through a meat grinder. Otherwise, additional juice will be released from it and this will interfere with the sculpting of the dish. Finely chop the garlic and add it to the minced meat. Sprinkle with salt and pepper and add flour to make the minced meat more elastic. Then the mass must be placed in a plastic bag and beaten thoroughly on the table for five minutes. Next, we take skewers, previously soaked in water, and form sausages on them, tapering towards the edges. Place everything on a grill tray and place in a very hot oven for 15-20 minutes. As soon as a uniform golden crust appears, the dish is ready. Place it on fresh lettuce leaves and serve. Chicken lula kebab in the oven turns out very tender.
Simple lula kebab
Add 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. While we’re doing this, let the wooden sticks soak in water so that they don’t get burned later when baking. If time permits, put the minced meat in the refrigerator for two hours - it will then settle and will be easier to shape. Next, we form sausages on sticks and place them on a baking sheet. Cook lula kebab in the oven for 10 minutes. The surface of the minced meat should immediately set and harden - then the kebab will turn out juicy, no worse than on the grill.
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Chicken lula kebab with bell pepper
• a little less than a kilogram of minced chicken;
• 1 pod of sweet pepper;
• cilantro and parsley – 3 sprigs each;
• salt, barbecue seasoning, sweet paprika powder, dry ginger, khmeli-suneli – 20 g each;
1. Mix the minced meat with chopped onion, finely diced sweet pepper, add seasoning, ginger, chopped cilantro and basil, add a little salt and pepper, stir well.
2. Add a pinch of starch so that the minced meat is more flexible and the lula kebab does not fall apart during heat treatment, mix again, and at the same time beat a little for 3-5 minutes.
3. Preheat the oven, place parchment paper on a baking sheet, and grease with oil.
4. With wet hands, string the minced meat onto long wooden sticks and form a kebab.
5. Place the semi-finished products on a baking sheet and put in the oven, bake for half an hour.
6. After 15 minutes, open the oven and turn the sticks over so that the lula kebab is baked on all sides.
7. Place the baked lula kebab on a flat plate, put fresh vegetables, cut into slices, in the middle, put spicy ketchup and a bread box with unleavened flatbread in a separate bowl.
Other lula kebab recipes
- Friends and family will definitely appreciate your culinary skills if you treat them to lula kebab in a frying pan.
- During your next trip to nature or your summer cottage, surprise everyone with your culinary talents - cook.
- If you can’t go outdoors, don’t worry, prepare a classic one. I assure you that the taste of this dish will in no way disappoint you.
- Knowing certain secrets and basic rules, you can prepare delicious, juicy and uniquely aromatic.
That's all! Describe in a few words your impressions of the chicken lula kebabs prepared according to the recipes described above. I would like to know whether you liked it or not, and if not, be sure to let me know that it didn’t work out. Thank you in advance and bon appetit!
Lula kebab is minced meat, formed into tubes and fried over charcoal or in another way. This dish, which was born in the East, took root in the Caucasus, and later became international in the full sense of the word, has taken root in our country. Recently, it has become increasingly popular among lovers of outdoor recreation and is increasingly competing with barbecue. Traditionally, lula kebab was made from lamb, but today any type of meat is used for it. The most economical and low-calorie option is chicken kebab. However, in order to prepare it tasty and juicy from poultry meat, you need to know some subtleties.
Quick chicken lula kebab
• 2 kilograms of chicken meat;
• a couple of onions;
• 4 cloves of garlic;
• allspice, salt, seasoning for meat – 30 g each;
1. Cut the chicken flesh into small cubes, mix it with finely chopped onion and squeezed garlic.
2. Chop the parsley leaves and add to the minced meat, add seasoning, add salt, pepper, and mix well.
3. Wrap the mass in film and put it in the refrigerator for 20-40 minutes.
4. Make small elongated cutlets from the minced meat, string them onto bamboo sticks, place them on a sheet and place them in a hot oven for 20 minutes.
5. During the baking process, periodically open the oven and turn the kebab over.
6. Place the finished lula kebab on a flat dish, arrange slices of tomatoes, cucumbers and bell pepper slices beautifully next to it, sprinkle with finely chopped parsley, and put hot ketchup in a bowl.
Lula kebab recipe on the grill
This is a classic lamb kebab. Unfortunately, not everyone is able to go out of town for a picnic and repeat the original dish. But whoever has such an opportunity, use this recipe.
Ingredients:
- lard (tail fat) – 0.2 kg;
- zira – ½ teaspoon;
- onions – 2 pieces;
- coriander (ground) – 1 teaspoon;
- lamb – 1 kg;
- salt and pepper - to taste.
Preparation:
- Rinse the lamb. To cook lula kebab, you need to take fresh meat, not ice cream. The most suitable meat is the back of the lamb.
- Cut off all membranes and tendons from the lamb.
- Scroll the meat through a meat grinder, preferably with a large mesh. Or chop it with large knives.
- Chop the fat tail very finely. If it doesn't cut well, freeze it a little.
- Chop the onion into small cubes.
- In a large container, combine lamb, onion, salt, fat tail, pepper, cumin and ground coriander.
- Mix thoroughly and beat the resulting minced meat.
- Place the meat in the refrigerator for an hour to an hour and a half.
- Prepare special skewers; they should be thicker than for shish kebab. Then the iron will heat up and the kebab will cook faster. In addition, the meat will hold better on such a skewer.
- Place the meat on a skewer and place the lula kebab on hot coal (it must first burn out and change color).
- Place the skewers at a short distance from each other.
- Turn the kebab over every 3 minutes. Then our dish will bake evenly. Total cooking time for lula kebab: 10-15 minutes.
- The dish is ready! Place skewers and serve.
Chicken lula kebab without skewers in a frying pan
• a small cup of minced chicken;
• a pinch of salt and allspice powder;
• half a teaspoon of starch;
• some oil for frying.
1. Mix the minced meat with finely chopped onion and garlic, add starch, add black pepper, add some salt, stir well, beat lightly on the table.
2. Wet your hands in water, take 150 g of minced meat on your palm, and form a long sausage.
3. Place the prepared semi-finished products in a frying pan hot with oil and fry over high heat until crusty.
4. Reduce the heat a little and fry for about ten minutes until done.
5. When serving, place the lula kebab on a flat plate, place an onion cut into half rings next to it, sprinkle with dill, and pour over ketchup.
Beef recipe
Usually this dish is made from lamb, but if you want meat that is not very fatty, and beef is more to your taste, then cook according to this recipe.
Required ingredients:
- two eggs;
- one onion;
- one and a half kilograms of beef or ready-made minced meat;
- two tablespoons of breadcrumbs;
- herbs and seasonings to your taste.
Cooking process:
- The most important thing in the cooking process is the minced meat. You need to mix it with eggs, add onion, pre-cut into small squares. Add breadcrumbs and seasonings.
- It is important to mix the resulting mass very well and beat it a little more. And then put it in the refrigerator for a while. Only after all these manipulations will the meat be dense in consistency.
- Oval, oblong cutlets are formed from the minced meat with slightly wet hands, put on a skewer and kept on the fire until cooked.
- If you want to cook lula kebab on beef skewers in the oven, then instead of skewers you will have to use long wooden skewers.
Chicken lula kebab - tricks and useful tips
• Minced meat for lula kebab is made from coarsely rolled or chopped minced meat; fine minced meat is more suitable for cutlets and zraz.
• If you decide to cook lula kebab on wooden skewers, then you should soak them in advance for an hour or half an hour in cold water, so they will definitely not burn during frying or baking.
• When preparing lula kebab on the grill, remember that it is better not to pour water on a raging fire and put it out with a fan. The water cools the coals and the dish may not cook through.
• The optimal time for cooking lula kebab on the grill is 10-12 minutes, in a frying pan – 15-20 minutes, in the oven – from 20 minutes to half an hour. In any case, it is important not to forget to turn the lula kebab from side to side.
Fish lula kebab on skewers
Fish lula kebab
Ingredients:
- Fish 1 kg
- Milk 50 ml
- Sour cream 1 tbsp.
- Wheat bread or loaf 150 g
- Boiled rice 3 tbsp.
- Onions 2 pcs.
- Egg 1 pc.
- Lemon juice 2 tsp.
- Green onions
- Salt and pepper
- Kebab skewers
Cooking:
- For such an unusual fish, you can take pike perch, cod, sea bass, pike, pollock. The carcass needs to be cleaned, bones removed, and cut into clean meat. If you don’t want to mess around, you can take ready-made fish fillets and rinse them with water.
- Soak the bread in milk for 10 minutes. Peel the onion and cut into large pieces. Pass these ingredients together with the fish through a meat grinder twice. Add egg, sour cream, lemon juice, spices and chopped green onions to the resulting mass. Prepare the rice in advance by boiling it in salted water. Add it to the rest of the ingredients. Mix well and put the minced meat in the refrigerator for 30 minutes.
- Soak the skewers in cold water for 10-20 minutes. The minced meat should be strung in the form of large sausages, pressing it well with your hands. Place the lula on a greased oven rack. Cook for 15-20 minutes until browned, turning the skewers constantly. You can serve fish kebab with vegetable salad and white wine.
How to cook with chicken?
Chicken kebab is not only a juicy dish, but also a dietary one, because chicken is the least fatty meat.
Necessary products for cooking:
- several cloves of garlic;
- herbs, spices to your taste;
- about a kilogram of chicken fillet;
- two onions;
- a little vegetable oil.
Cooking process:
- Prepare the meat: wash it, cut it into medium pieces and turn it into a mass using a meat grinder or food processor. Do the same with onions and garlic. Combine everything together and mix well.
- Add chopped herbs and selected spices.
- Make not too thick oval cutlets from the resulting minced chicken. If you cook on coals, then use skewers, but if at home, then use skewers.
