Pork kebab: recipes

History of preparation

The tradition of preparing this dish dates back to the countries of East Asia and the Caucasus. It is prepared by chopping the meat into minced meat, threading it on a skewer and then frying it on the grill or over coals.

It is believed that the dish was first prepared in Turkey and since then it has taken root in many countries. Although there is an equally widespread version that it was first prepared by soldiers in the Balkans, using the meat of wild animals.

The dish was prepared in the form of small cutlets, but there was nothing to fry them on, so resourceful young people strung them on sabers and fried them over an open fire. Over time, skewers appeared and the tradition of preparing such kebabs began to spread.

In Eastern culture, kebab is the same as our shish kebab, because the cooking technique is very similar. Due to the fact that it is customary to add various vegetables and bread crumbs to the minced meat, the preparation of the dish turned out to be very economical, which is why at first it was popular only among the poor.

They also chose meat for lula kebabs according to their own specific principles - in many countries pork is prohibited, so they often took ram or lamb meat. It is also interesting that in many eastern countries the classic version of preparing lula kebab is not from minced meat, but from finely chopped pieces of chicken marinated in salt, spices and herbs, and the tradition of preparing a dish from minced meat belongs exclusively to the Caucasus.

Recipe 1. Pork kebab on the grill

800 g pork tenderloin;

100 g lard;

200 g onions;

50 g fresh cilantro.

1. Wash and dry the pork. Cut into slices one centimeter thick. Place the slices one on top of the other and chop with a heavy knife. We continue to chop the meat until it is not too finely minced.

2. Wash the lard in warm water and cut off the skin. Chop it not too coarsely, put it in a blender bowl and grind it to a pate.

3. Peel the bulbs and finely chop them. Rinse fresh cilantro, dry and chop. Add lard, chopped onion and cilantro to the minced meat. Salt, season with spices and knead with your hands until it acquires a viscous consistency.

4. Place the minced meat in a bag and beat it on the table. Place in a bowl, cover with gauze and place in the refrigerator for an hour.

5. Soak large wooden skewers in water to prevent them from burning. We form an oblong cutlet by wrapping minced meat around a skewer and pressing it tightly against a wooden base.

6. Place the skewers with minced meat on the grill and cook on the coals, constantly turning, for about twelve minutes.

Subtleties of cooking

There are many nuances in preparing the dish - the minced meat must be prepared so that during frying it does not fall apart or lose its shape. But at the same time, the meat under the crust should remain juicy and slightly watery. Because of this, regular store-bought minced meat is not particularly suitable for classic kebab, and grinding meat in an electric meat grinder will not be the best option.

The most proven and suitable method would be to chop the meat very finely with a sharp knife - this way it will not lose its juice. It is also important to prevent veins from getting into our kebab, so you first need to thoroughly clean the meat from them.

The minced meat must then be kneaded by hand - the mass should be very homogeneous, but at the same time soft and keep its shape. Spices also need to be selected with special care, because the taste of meat is very easy to spoil. Cumin, turmeric and rosemary are best. The kebabs are left for a couple of hours in a cool place so that they are saturated with spices and herbs, and then comes the most crucial moment - frying.

It is best, of course, to use a grill or grill, but not everyone can do this at home. If you still make kebabs on the grill, then you need to take very good care of them and constantly turn them. The golden crust can easily turn burnt.

Another interesting option for preparing kebabs is to cook them in the microwave. Modern ovens have many functions and in just half an hour and without much effort you will have a piping hot kebab ready.

However, you should take into account the fact that meat can easily turn out poorly cooked, so it is best to use chicken for such purposes - it takes the least amount of time to cook. Cooking from chicken is also suitable for those who are watching their figure, the meat is lean, and the preparation does not use a large amount of oil.

Subtleties of cooking

In recent years, chicken kebabs have become the most popular. It will also be very tasty to wrap the kebabs in pita bread, smeared with sour cream sauce and add some fresh or Korean vegetables. This dish even has its own name - doner kebab, which in our country is also called shawarma.

The main difference is that most often doners are made not from pita bread, but from ciabatta buns or focaccia bread. This dish turns out to be very unusual and if you have prepared kebabs, be sure to try the doners!

The choice of sauce is no less important; hot sauces with the addition of tomato, red pepper and garlic are often used, but tartar and classic garlic sauce will also go very well with meat. Well, the most popular option would be tzatziki sauce, which is made from natural yogurt without additives, garlic, cucumber and fresh herbs. It perfectly complements the taste of meat without spoiling it at all.

Pork kebab

You can make kebabs from many types of meat, but we will tell you how to prepare a delicious lula kebab from pork. The recipe will help you understand all the nuances, and the result will be a fragrant, tender kebab of oriental cuisine.

Pork Lula kebab recipe. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Lula-kebab from pork”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of pork Lula kebab is 467.1 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Pork kebab

Toasted kebabs make a great lunch on a hot summer day. Serve them with cold sauce, fresh vegetable salad and baked potatoes. All this will go well with the taste of meat and will serve you as a very tasty lunch that you will want to cook again and again. You can cook these kebabs either on the grill or grill, or at home in the oven, using wooden skewers. We will cook the kebab in a frying pan, using skewers in the same way.

Here are the ingredients you will need for our kebab:

• Minced pork - 600g (but it’s best to take pork belly and make the minced meat yourself);
• Onion - 1 small piece;
• Parsley - 1 tbsp.;
• Salt - 1 tsp;
• Red pepper - 1\4 tsp;
• Black pepper - 1\4 tsp.

For the hot sauce:

• Tomatoes (preferably canned) - 1 can;
• Tomato paste - 1 tsp;
• Chili pepper - 1 small piece;
• Onion - 1 small piece;
• Garlic - 2 cloves;
• White wine vinegar - 1 tsp;
• A pinch of salt.

For the tahini sauce:

• Garlic - 3 cloves;
• Tahini - 1\2 tbsp. (thick sesame paste, you can prepare it yourself);
• Water - 2 tsp;
• Cumin - 1\2 tsp;
• Salt - 1\2 tsp;
• Lemon juice - 1 tsp;
• Parsley - 1 tsp.

Pork kebab

Preparing tahini sauce:

1. Place tahini, garlic and water in a small bowl. You can use a jar instead of a bowl - this way the ingredients will mix evenly, you need to shake it well for this. If using a bowl, mix thoroughly with a wooden spatula.
2. Add cumin, salt, lemon juice and very finely chopped parsley to the paste. Mix and then add more lemon juice or salt for flavor if desired. If you like your sauce thinner, add a couple more teaspoons of water. It is best to store it in the refrigerator and serve it with falafel, shawarma, and in our case, kebab.

Preparation of chili sauce:

1. Place all ingredients in a blender and blend. First you need to peel the tomatoes and try to remove excess juice. The structure should not be exactly like a puree, but contain small pieces of vegetables.
2. Season with salt and black pepper if desired. It is best to let the sauce sit for a day in the refrigerator.

Cooking lula kebab in a frying pan

1.Lard and meat are cut into pieces and twisted through the large holes of the meat grinder.

2. Add suneli hops, paprika, salt (about 1 level teaspoon) and black pepper to the resulting minced meat.

3. Mix the minced meat well and put it in the refrigerator for 20-30 minutes.

4.During this time, you can prepare other products. Cut the red onion into rings, add sugar, salt (1 tsp), 2 tbsp. l. wine vinegar and a small pinch of black pepper.

5. Pour 200 g of boiling water over everything and set aside for 20 minutes to marinate. Then the liquid is drained and the onions are placed on a plate.

6. Cut the regular onion into small cubes, and chop the parsley.

7. Parsley and onions are combined with minced meat.

8. Mix everything well.

9. Oblong lula kebabs are formed from minced meat on skewers, giving them a slightly flattened shape.

10.Then fry the lula kebabs in a frying pan with vegetable oil, carefully turning all sides until golden brown. It is better to keep the heat on medium – so that the sides are well-fried, but not burnt.

Lula kebabs are ready. Serve the products with pickled onions, sprinkling their surface with lemon juice. Bon appetit!

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Pork kebab in foil on the grill

It would seem that what could be simpler - string sausages on a skewer and fry them over an open fire? But with lula kebab it’s not so simple.

When preparing this wonderful delicacy, you must follow certain rules, which distinguish it from other meat dishes. The meat must be fresh and chopped.

Fat tail lard is an essential ingredient, without which it is impossible to prepare a real lula kebab.

And, of course, fresh herbs (basil, dill, cilantro, parsley). Follow the step-by-step cooking instructions and you will certainly get an excellent lula kebab!

Ingredients:

• pork carbonate – 1.5 kg;
• fat tail fat – 350 g;
• sweet onion – 2 pcs.;
• salt;
• greens of cilantro, basil, parsley and dill;
• pepper mixture – 10 g.

Cooking time: 60 min.

Calorie content per 100 g: 277 kcal.

Preparation:

1. Place fresh meat on a cutting surface and chop it into small pieces;
2. It would be better to mince fat tail fat and then add it to chopped pork;
3. Dice the sweet onion;
4. Shake off the washed fresh herbs from excess liquid, then chop them and add them together with the onions to the meat ingredients;
5. Season the minced meat with salt, a mixture of peppers and chopped herbs. Knead the minced meat thoroughly and beat it forcefully onto a work surface or the edge of a bowl. The quality of the finished dish depends on the quality of the beating, because poorly beaten minced meat will not keep its shape;
6. Place the prepared minced meat in the refrigerator until cool;
7. Next, prepare the foil: cut it into rectangular pieces, somewhat larger in size than the future sausages;
8. Form oblong sausages from the chilled minced meat, compact them tightly (so that they keep their shape) and place them on greased pieces of foil (in portions). To prevent the minced meat from sticking to your hands, periodically moisten them in salted water;
9. Wrap each sausage in foil and place on the BBQ grill. Fry the lula kebab over hot coals, periodically turning the grate from one side to the other;
10. Remove the finished sausages from the grill, remove them from the foil and, transferring them to a dish, serve them to the table, adding tomato sauce and cooling drinks.

The recipe for a quick pie for tea is in our publication on the website.

Simple recipes for muffins in tins are in this article.

From here you can get the recipe for zucchini pancakes.

Recipe 5. Pork kebab with mushrooms in foil in the oven

refined vegetable oil;

a small bunch of green onions.

1. Rinse the pork well and pat dry with a paper towel. Cut the meat into small pieces and place in a blender bowl. Clean and boil the mushrooms. Peel the onion and cut into pieces. Place the mushrooms and onions in a blender and blend everything.

2. Add the onion-mushroom mixture to the minced meat. Pepper, salt, knead well with your hands and beat. Place the minced meat in the refrigerator for an hour.

3. Form small sausages from the finished minced meat and pass a wooden skewer through them. Wrap each one in foil. Place the skewers on a baking sheet.

4. Preheat the oven to 180 C and place a baking sheet in it for about 15 minutes. Turn over periodically. Remove the kebab from the oven, remove the foil, sprinkle with chopped onion and serve with a side dish or fresh vegetables.

Recipe 3. Pork kebab in a frying pan

100 g lard;

200 g bell pepper;

a large bunch of fresh parsley;

garlic - 4 cloves.

1. Wash the beef and cut it into flat slices one centimeter thick.

2. Combine cognac with butter, add water, mix and pour over beef. Leave to marinate in the refrigerator for half an hour.

3. Cut the pork into small pieces and pass through a meat grinder. Grind the lard to a pate.

4. Remove the beef from the marinade, dry it and chop it into small pieces with a knife.

5. Combine beef, pork and lard. Salt, pepper and mix.

6. Rinse the bell pepper, remove the seeds and chop very finely.

7. Wash and chop the parsley. Add pepper and herbs to the minced meat and mix everything thoroughly with your hands. Then beat it and put it in the refrigerator for an hour.

8. Place a frying pan with vegetable oil on high heat. With wet hands, form dense oblong cutlets and lower them into boiling oil. Fry, turning often, for seven minutes. Then cover with a lid, turn down the heat and cook for another eight minutes.

Recipe 4. Pork lula kebab in bacon

500 g minced pork;

150 ml of beer or dry wine;

3 g ground black pepper;

5 g dried basil.

1. Peel the potato tuber and onion and grind in a meat grinder. Beat the egg into the minced pork, pepper, salt and season with basil. Add the onion-potato mixture. Mix well and beat. Place in the refrigerator for half an hour.

2. Soak wooden skewers in water. Remove the minced meat from the refrigerator and thread it onto skewers, forming oblong sausages. Wrap each sausage with a thin strip of bacon.

3. Cover the baking sheet with parchment and place the skewers on it so that its ends are placed on the sides. Place the baking sheet with lula kebabs in the oven, preheating it to 180 C for 1 hour 15 minutes. Every quarter of an hour, turn over and sprinkle with wine or beer.

4. Remove the lula kebab from the skewers and place it on a plate. Serve with ketchup, salad and boiled potatoes.

Recipe 2. Pork kebab in the oven

half a kilogram of minced pork;

three medium onions;

a small bunch of dill and parsley;

50 ml freshly squeezed lemon juice.

1. Soak wooden skewers in water. Finely chop the onion and add to the minced meat. We also beat in the egg here. Rinse the greens, finely chop and chop. We also send it to mince. Season with pepper, salt and lemon juice.

2. Mix the minced meat thoroughly with your hands, beating it on the board. Place the minced meat in a bag and put it in the refrigerator for half an hour.

3. Cover the oven rack with foil and form small indentations to collect the juice.

4. Place the minced meat in a bowl. Cover each skewer with minced pork, pressing it tightly against the wooden base.

5. Lay them out on foil. Preheat the oven to 200 C and place a rack with lula kebab in it. Cook for a quarter of an hour, turning occasionally, until a golden brown crust forms on the surface of the meat.

Recipe 7. Pork kebab with soy sauce

half a kilogram of minced pork;

30 ml soy sauce;

50 ml filtered water;

50 ml semi-dry red wine;

1. Rinse the pork, dry it and chop it with a special hatchet. Peel the onion and garlic and finely chop. Combine meat and vegetables in a bowl. Add soy sauce.

2. Chop the greens and add to the minced meat. Season everything with salt and pepper. Knead thoroughly, beating on a board. Place in a bowl and refrigerate for an hour.

3. Distribute the minced meat over the skewer, forming an oblong sausage. Place the skewers on a baking sheet and bake for half an hour at 190 degrees. Turn over after 15 minutes. Serve lula kebab with herbs and sauce of your choice.

Recipe for pork kebab on skewers over a fire

Required ingredients:

• pork (neck) – 2 kg;
• lard (gastrointestinal) – 0.7 kg;
• red onion – 0.3 kg;
• garlic – 5-6 cloves;
• pepper mixture – 20 g;
• rock salt;
• basil – 1 tsp;
• khmeli-suneli – 2 tsp;
• cognac – 100 ml;
• lemon juice – 10 ml.

Cooking time: 2 hours.

Calorie content per 100 g: 274 kcal.

Preparation:

1. Place the cooled pork on a cutting board and then chop it with a kitchen hatchet. To begin, chop the meat across the grain, turn the board 900 and thoroughly chop it again, then turn the board 900 again, gather the meat into a pile and repeat the chopping process again. The pork should be finely chopped;

2. Next, prepare the lard. It will act as a binding component, and will also add juiciness to the finished product. That is why it would be best to grind lard using a blender, food processor or meat grinder;

3. Onions should never be put through a meat grinder! It is best to chop it with a hatchet. It's all about onion juice, which can significantly spoil your dish. An excessive amount of onion juice can liquefy the minced meat and it will no longer be possible to form a cutlet from it and, moreover, it will subsequently not stick to the skewer;

4. Finely chop the garlic;
5. Combine all previously prepared ingredients. Season with salt, a mixture of peppers, aromatic herbs, add cognac and lemon juice. Mix the minced meat thoroughly until smooth, beat (at least 10 minutes) and put it in the refrigerator for 1 hour - the minced meat for making lula kebab should be well cooled;

6. Start threading the cooled minced meat onto skewers with your hands dipped in warm water, forming oblong, not too long sausages. Be sure to knead the minced meat thoroughly, compacting it around the skewer;
7. Lula kebabs need to be fried quickly, over hot charcoal and constantly turning the skewers around its axis;

8. The finished lula kebab is distinguished by its beautiful golden brown crust on top and juicy pulp. It is served to the table “hot from the heat”, supplemented with fresh herbs, vegetables and your favorite sauce.

Pork kebab on skewers in the oven

First of all, I soaked wooden skewers in water while preparing the minced meat. This step is more important for grilling - this will prevent the skewers from burning. There is one more point - if they are pre-soaked, they will no longer absorb meat juices. Peeled the onion.

It would be better to turn it through a meat grinder together with minced meat or separately on a medium or large attachment. My minced meat was minced in advance, and I didn’t want to take out the meat grinder just because of the onions. You can chop it finely, but I like this option less. I chose a blender. I cut each head into several pieces and sent it to the shredder.

At the same time, I tried to grind it not into puree, but just finely. To do this, I only needed a few seconds in each run. I added onions to the meat.

Next, I squeezed the juice from a lemon wedge (this will allow the minced meat to be more juicy). I was careful not to get any bones. Added salt and all the prepared spices.

Stir until smooth.

Now one of the most difficult and important moments in cooking pork lula kebab in the oven - you need to beat the minced meat thoroughly! I did this directly with my fist for 15 minutes (this is the minimum!). It is more convenient to use a deeper dish for this so that the splashes do not scatter to the sides. The appearance of beaten minced meat is completely different:

Divided the minced meat into 9 approximately equal parts. You can do 8 or 10 if that's more convenient.

I beat each of them separately! I chose a deep bowl for this. I threw minced meat into it, it “spread” along the bottom, after which I collected it into a lump with one or two movements and threw it again. Do this 30 times for each piece. After the 30th time, I formed oval cutlets (in principle, at this stage the shape is not so important), put them on a tray and put them in the refrigerator for half an hour!

Now you can start shaping and baking pork kebab in the oven on skewers! So, for this, after 30 minutes, I took out the cooled cutlets, threaded them onto soaked skewers, gave the minced meat the appropriate shape, a la tubes - quite narrow and long. Placed it on a baking sheet. I distributed 4 pieces on one and 5 on the other.

I baked it at 180-200 degrees for about 30-35 minutes. If you have levels in the oven, then bake for the first 15-20 minutes on the bottom, and then on the top. If not, it makes sense to take out the baking sheet about halfway through the process and turn the cradles over to the other side.

That's all! Now you know how to cook pork lula kebab at home, save the recipe with photos for yourself to use at a convenient time. I am sure that even in the remaining three weeks of May there will be plenty of such cases

I served the dish with fresh vegetables and herbs. You can complement this feast with beer or red wine - see for yourself!) Cook for your loved ones with love!