Lamb lula kebab: recipes for an oriental delicacy in the oven

Grill or grill?

Connoisseurs of oriental cuisine and barbecue masters like to say that if your lula kebab falls from the skewer into the fire for the third time, give up your place by the fire to a friend. There may be some truth in this, but only if you have fully grasped the theory and strictly followed it in practice.

Many of those whose kebabs have repeatedly fallen into the fire despair and follow the path of least resistance - they put the skewers on the grill. It's also delicious, but it's something else. A true master would scornfully call such a dish lamb cutlets. It's a shame, isn't it? So let's learn.

We will also tell you how to cook lula kebab in a frying pan, on a grill, and even in the oven. But the real lula kebab and the aerobatics of its preparation are only in the grill!

Pork kebab in the oven

Pork kebab in the oven
Ingredients:

Pork 1kg
Onions 3 pcs.
Garlic 2 cloves
Eggs 2 pcs.
Mayonnaise 1 tbsp.
Cilantro
Salt and black pepper

Cooking:

You need to choose pork that is not too fatty. Rinse the meat, remove the films, cut into small pieces. Pass through a meat grinder using a large-hole attachment. Do the same with the onion.
Add chopped cilantro, pressed garlic, mayonnaise, egg and salt and pepper to the prepared ingredients. Mix everything well to obtain a homogeneous minced meat. Place it in the refrigerator for 1-2 hours so that the meat has time to soak in and become more flavorful.
Cover a baking sheet with parchment, drop a little vegetable oil and rub it in with a brush. Wet your hands, take a piece of minced meat, form it into a sausage up to 15 cm long and 3-4 cm in diameter, and make small diagonal indentations on top for beauty (grill effect). Place the lula on a baking sheet so that they do not touch each other.
Bake the sausages for about 25 minutes at 180C. Serve the dish with herbs, ketchup and vegetables.

Lamb lula kebab: recipe

Ingredients:

1 kg of fresh lamb;
150 g fat tail fat;
2 onions (150 g);
1 tbsp. l. without a hill of salt;
1/2 tbsp. l. cumin;
1/2 tbsp. l. ground black pepper;
1 tbsp. l. ground coriander.

Preparation:

At the first stage, the most important thing is the choice of lamb meat. It should be fresh or, at worst, chilled. No frozen meat is suitable for lula kebab!
Fat tail fat should be taken one third of the weight of the meat.
We proceed to the main preparatory action - chopping the meat. For proper lula kebab, the meat should be chopped. Using a meat grinder gives two big disadvantages at once. It deprives the kebab of its delicious juices and greatly increases the risk that the meat will fall into the fire. Therefore, let us in this case abandon this invention of mankind.
So, put the meat on a large board or stump. If the stump is not made by man, chips may fly off from it. To avoid this, lubricate its surface with grease first.
We take 2 heavy cleavers or 2 hatchets and start chopping the meat. The knives must be held parallel to each other. Periodically rotate the board 90º. To prevent grease from sticking to the knives, we recommend periodically immersing the blades in hot water.
Place the well-chopped meat in a large container.
Finely chop the tail fat and add it to the meat.
Mix the meat very thoroughly. This is one of the guarantees that the meat will remain on the skewer and you will be able to bring your lula kebab to the table. You need to knead for a long time until it fully adheres. Connecting protein threads are formed in the minced meat.
Finely chop the onion and add it to the meat.
Never put onions through a meat grinder or chop them with a food processor! In this case, the vegetable will prematurely release juice, which will “help” the meat fall. Mix again.
Add the remaining spices to the chopped minced meat and knead it one last time.
Cover the container with the finished minced meat with foil or cling film, in which we make several holes. We put it in the cold for several hours. This is necessary so that the fat, which has melted under the warmth of our hands, freezes thoroughly. This completes the preparatory stage.
When starting to thread the meat onto skewers, place a container of hot water next to you. The optimal weight of minced meat for one skewer is 120-150 g. After wetting your hands with hot water, take a lump of minced meat and sculpt it well. There should not be a single crack left either outside or inside this lump! It may burst on the outside, and meat juice will accumulate on the inside. When boiling, it will tear the meat and the kebab may fall off.
We stick a skewer into the molded meat ball. Turning the skewer with one hand, carefully distribute the meat along its entire length with the other. Press the edges of the meat on the skewer very well.
Look at the photo. There shouldn't be such cracks in the meat!
We put lamb kebab on the grill and don’t go anywhere else. The skewers need to be turned continuously. Remove from heat as soon as the surface begins to brown.
If everything is done correctly, the meat and onions inside will release delicious juice only after the crust has set on top. And your lula kebab will turn out whole and perfectly juicy.
It is best to serve lamb kebab on pita bread. It will absorb the juice dripping from them.

Lula kebab made from minced lamb

Let's start creating an oriental dish. Lamb can be safely replaced with beef or another type of minced meat.

Ingredients:

Minced meat - 700 grams.
Onion - 2 pcs.
Salt, black pepper - to taste.

You can make kebab from minced meat or finely chopped meat with fat with a knife. But you must admit, the first option is simpler, especially with a high-quality product.

Cut two large onions into pieces and put them in a blender to turn them into porridge. There are other ways to chop onions - grating or chopping with a knife. You can choose any, but a blender is better and simpler.
Add the contents of the blender bowl to the minced meat. If there is a lot of juice left after the onion, then it must be drained, but the pulp itself should not be squeezed out.
Add salt and black pepper to the minced meat to taste. You can add other spices, but I didn’t do this.
Read also: The most delicious pie filling for your table
Now the main point of the recipe is how to prepare lula kebab so that it does not disintegrate during frying? The answer is simple - knead the mass with your hands for a long time and thoroughly. When the onions and spices are evenly distributed throughout the minced meat and it stops sticking to your hands, then it’s time to change the kneading tactics. Now the minced meat should be knocked out. The better you do this, the stronger the finished dish will be. To do this, take the entire mass in your hand and forcefully throw it back into the bowl. Beat the minced meat for at least 10-12 minutes.

I did this for at least 20 minutes, and the noise was loud. Then give the minced meat and yourself half an hour to rest. Place the meat mixture in the cold.

Cooking real lula kebab on the grill

Those who are still afraid to cook this dish over an open fire without a safety net will have to use a grill. At least for the first time. We also recommend not to take risks if you bought frozen meat. But the rule of constantly turning the skewers remains necessary in this case.

The crust formed during frying must be uniform over the entire surface of the meat, otherwise the most valuable meat juice will be lost.

Beef lula kebab in a frying pan

Beef lula kebab in a frying pan
Ingredients:

Ground beef 1 kg
Egg 1 pc.
Onion 1 pc.
Garlic 4-5 cloves
Greenery
Salt and ground black pepper
Wooden skewers

Cooking steps:

Add a raw chicken egg, salt and pepper to the prepared ground beef. You can use spicy spices for meat. Stir thoroughly. Add chopped herbs. Cilantro, dill and parsley work well.
Chop the onion very finely, pass the garlic through a press and add the ingredients to the minced meat. Mix well. Beat the minced meat on the table. It will become sticky and more uniform. Place the finished meat mixture in the refrigerator for 30-40 minutes.
Soak the skewers in cold water for half an hour. This is necessary so that the wood does not absorb meat juice during cooking.
Grease your hands with vegetable oil. Minced meat is strung onto skewers, which must be formed into either one large sausage or several small ones with a diameter of about 4 cm. Press the meat tightly so that it does not fall apart during the cooking process.
Heat vegetable oil in a frying pan and place skewers. Fry the meat for 15 minutes on all sides until an appetizing crust forms. Serve the finished lula kebab with onions, vegetables, adjika or ketchup.

Recipe for lula kebab on the grill on lamb skewers

You will need:

A kilogram of fresh lamb.
300 gr. fat tail fat.
3-4 onions.
Spoon of salt.
2-3 pinches of ground black pepper and dried ground basil.
Any greens, garlic if desired.

Cooking process step by step:

- Prepare minced meat from lard, lamb, onions and spices according to the steps described above. Chop the meat with a knife (classic oriental version), and grind it in a meat grinder, but installing an attachment with large divisions. It’s worth noting that using a meat grinder makes the dish much faster, but it tastes just as good.

- Take the prepared skewers, remove the prepared mixture from the refrigerator, beat it with your hands again before stringing, if you put ready-made cutlets in the refrigerator, you need to string them and then put them again in the cold for 15 minutes along with the skewers.

On a note! To prevent the minced meat from being handled by your fingers when preparing Caucasian meat dishes, dip your hands in salted water before forming the cutlets. Wet your hands with water every time the mixture starts to stick.

— Place the skewers with sausages on the grill, which must already have hot coals, cook the dish until a beautiful crust forms on all sides, to do this, constantly turn the skewers and make sure that the flame does not break out in the grill, lula kebab is cooked strictly over heat, not over fire.

All is ready! It is best to serve the treat right out of the heat with any herbs, fresh vegetables, or a side dish of potatoes or your favorite cereal to your taste.

Grilled chicken lula kebab

Chicken lula kebab
Ingredients:

Chicken thighs without skin and bones 2 kg
Onions 2 pcs.
Zira 1 tsp
Table vinegar 2 tbsp
Basil 2 branches
Salt and pepper

Cooking steps:

Pour 0.5 cups of boiling water into a bowl, add vinegar. Finely chop the onion and immerse it in the resulting marinating mixture.
Rinse the meat and mince it twice. Add chopped basil, pickled onions, cumin, pepper and salt to the minced meat. Knead the chicken mass and beat it thoroughly to obtain a more homogeneous state. Place the minced meat in a closed container and put it in the refrigerator for 1-2 hours.
Prepare coals on the grill. Wet your hands with warm water, form a large ball from the minced meat and distribute it over a skewer in the form of a long sausage, pressing tightly with your fingers. This must be done so that there are no voids inside the meat.
Place the skewers on the grill with prepared coals. The meat must be turned frequently. Fry the lula until done. The dish should be served with onions, which are cut into rings and pre-marinated in vinegar. A good addition would be spicy adjika and vegetables.