Cooking lula kebab. What other ingredients are usually used for cooking? Armenian pork in lavash with cranberry sauce

Lula kebab is a traditional oriental dish, a shish kebab made from minced meat with spices. In the classical tradition, lamb is used to prepare lula, but over time, recipes made from other types of meat have gained great popularity. Almost every eastern family has its own family recipe for lula kebab, its own secrets of its preparation.

Lamb lula kebab

Basic techniques for preparing lula kebab

The main secret of lula kebab is minced meat. It can be made from different types of meat, seasoned with various spices, but it is always necessary to achieve an elastic and viscous consistency. Only in this case will pieces not fall off from the skewer placed over the fire during frying. That is why vinegar, wine, chopped onions are never added to lula meat - anything that gives excess liquid. For the same reason, minced meat for lula kebab is chopped with two heavy sharp knives or a hatchet. This technique is complex and requires some experience and skill. If you are not confident in your own skills, chop the minced meat in a food processor or meat grinder, but make sure that the knives on the cutlery are sharp. The minced meat should not be too fatty, because fat also does not help the kebab stick to the skewer. Beat the finished minced meat, that is, take it with both hands and sharply release it from a height into a bowl, expelling the remaining liquid and air. In order to stick meat onto skewers, the minced meat must be viscous and elastic, and the skewers must be long and flat. They fry the lyulya on the grill over hot coals, first raking them under the skewers in a heap so that a golden crust forms on the lyulya-kebabs, and then leveling them so that the cutlets are fried over even heat.

For those who cannot chop minced meat correctly, there is a “lazy” lula kebab. The minced meat for it is packed in a lamb casing, which holds the meat on a skewer, gradually soaking it in fat and melting

Lula kebab in the oven

Of course, the “correct” lula kebab is fried only over coals, but if you are ready to compromise, feel free to fry the lula in the oven on a baking sheet and make up for the lack of “smoky” flavor with various sauces. The main difference in preparing lula kebab at home is that it is “sticked” not to flat iron skewers, but to bamboo sticks soaked in water. Lula kebabs are fried on a baking sheet lined with foil in an oven preheated to 160°C. Usually 10–15 minutes is enough. You can fry lula kebabs in a frying pan, but preferably on a heavy and grooved cast-iron grill pan.

It is customary to serve lula kebabs with lavash, pickled onions, fresh herbs, fresh and grilled vegetables.

Lamb kebab recipe

To prepare lamb lula kebab, you will need: - 500 g of lamb (shoulder); - 4 tablespoons of chopped parsley; - 2 cloves of chopped garlic; - 1 teaspoon of salt; - 1/2 teaspoon freshly ground black pepper; - 1 teaspoon of cumin; - 1/2 teaspoon smoked paprika.

Free the meat from films and tendons, chop into minced meat. Add salt and pepper, cumin, knead well and beat the minced meat thoroughly. Cover the bowl with meat with cling film and put it in the refrigerator for an hour. Add parsley and chopped garlic to the minced meat. Stir again. Divide the meat into 4 parts. Wet your hands with warm water and stick the cradle onto 4 long flat iron skewers. Cook over hot coals. Wrap each prepared lala kebab in pita bread and remove from the skewer, serve with pickled onions, herbs and vegetables.

Recipe for turkey kebab with tomato salsa

A tasty and juicy lula is made from turkey meat. Take: - 500 g turkey fillet; - 1 clove of garlic; - 1/4 teaspoon of paprika; - 1 teaspoon of coriander seeds; - salt and freshly ground pepper; - 1 large fleshy tomato; - 1/2 avocado; - 1 head of red sweet onion; - 1 tablespoon of chopped parsley; - 1/2 lemon: - olive oil.

Grind the turkey into mince, place in a bowl, add salt and pepper. Grind the coriander seeds in a mortar and add to the meat. Knead the minced meat well and cool it for one hour. Cut the tomato and avocado into cubes, peel the onion and also cut it into cubes. Mix the vegetables, season with lemon juice, chopped parsley, pepper and salt, vegetable oil, stir and put the salsa in the refrigerator. Soak bamboo skewers in water. Divide the minced meat into 8 equal-sized pieces and, with wet hands, shape each kebab into a sausage shape around a wooden skewer. Heat the grill pan, add the skewers and grill, turning, for a total of 7-10 minutes. Serve lula kebabs with chilled salsa.

The article describes an ancient recipe preparations lula kebab. This recipe has reached our days from time immemorial, but still enjoys well-deserved popularity not only in the Caucasus and Central Asia, but in many countries of the world. Lula kebab is a kind of lamb cutlets that are fried like shish kebab on skewers over the coals of a grill. But properly prepared lula kebab is much superior in taste and especially juiciness to shish kebab and other dishes cooked on the grill.

Cooking a real lula kebab is a real art, but if you strictly follow all the cooking rules and treat this activity with soul, then any man can prepare this yummy dish. After all, the preparation of this oriental dish should only be done by men. Barbecue, coals, hatchet, meat - not a woman’s business.

To prepare lula kebab, you need to prepare the necessary tools and accessories. As mentioned above, you need a barbecue and skewers, as well as firewood for the coals. I won’t talk about firewood in this article - cooking barbecue is common in our regions. The coals are prepared like for a barbecue. A meat grinder is not suitable for preparing minced meat, so you need to find a block for chopping meat, a tree stump, or a very thick and heavy kitchen board made of natural wood. You also need to prepare two large kitchen knives, long with a wide blade, heavy. Or two kitchen hatchets with straight (not rounded) blades. Hatchets should be equal in weight with thick, heavy blades.

The lower hatchet in the photo is an excellent tool for making lula kebab. And on the upper hatchet, made in China, the economy of metal is visible - the blade is three times thinner than the lower one. This hatchet is too light and almost unsuitable for preparing minced meat.

The main ingredients for preparing lula are lamb pulp of any fat content, tail fat and onions. Moreover, replacing these products is not acceptable - it will not be lula kebab!

Lamb must be fresh (not from the freezer) with a pleasant appearance and smell. The lamb is separated from the bones and all veins and films are removed from the pulp, then cut into large identical pieces. The deck or board must first be greased to prevent chips from breaking off and getting into the minced meat. Place the meat on the board in a circle and, lifting and lowering your hands with hatchets, chop until smooth. But - without fanaticism, you should get homogeneous minced meat, not cream.

When chopping, fat sticks to the blades of hatchets and meat begins to stick to them. To eliminate this, you need to periodically dip the hatchets in boiling water - the fat will not stick to the heated hatchet.

Place the prepared minced meat in a clean metal bowl and add finely chopped fat tail fat and finely chopped onion. Before cutting, lard should be placed in the freezer so that it hardens and is easier to cut. Chop the onion as finely as possible, but carefully, with a very sharp knife. Cut rather than chop, and do not crush to retain the juices. Properly chopped onions are dry to the touch.

For three kilograms of lamb of normal fat content, the minced meat contains half a kilogram of fat tail fat and 600-700 grams of onions. The minced meat is thoroughly kneaded with your hands so that the products are evenly mixed and the meat releases protein. During kneading, the protein forms invisible threads that hold the minced meat together. You can determine the readiness of minced meat using a simple technique - you need to lift the minced meat and throw it onto the board with acceleration. If small granules do not bounce off the main mass, the minced meat is ready.

For each kilogram of minced meat, add a heaping tablespoon of salt, a tablespoon of cumin (cumin), a tablespoon of ground black pepper and two tablespoons of ground coriander. You can add finely chopped cilantro to the minced meat.

Mix all this thoroughly again to evenly distribute the spices and salt. Distribute the minced meat evenly over the bottom of the container, cover the container with foil, make several holes in the foil with a knife and place the container in the refrigerator for several hours.

Externally, lula kebab resembles oblong cutlets. This dish of Eastern and Caucasian cuisine is actually prepared from minced meat, but that’s where its similarity to cutlets ends. Minced meat for lula kebab is made without adding eggs, potatoes, bread, semolina or other binding ingredients. Its composition is simple, but the proportions must be observed, and it is also important to strictly adhere to the traditional technology for making minced meat for lula kebab. Otherwise, it will not be dense enough to hold onto the skewers and retain its shape when baked in the oven or frying in a pan.

Cooking features

Without knowing some subtleties, the correct minced meat for lula kebab cannot be made. If you adhere to the traditional technology of its preparation, lula kebabs will come out appetizing and crispy on the outside, tender and juicy on the inside, but will not fall apart or lose their shape.

Traditionally, lamb is used for lula kebab, but today the minced meat for this dish is made from all types of meat, often even mixing them. The taste of the finished dish depends on this, but in any case it will be wonderful if the meat used is high-quality and fresh. That is, it is best to take the pulp, ideally tenderloin or meat from the shoulder blade. If you use poultry meat, it is better to combine breast and leg meat to make the minced meat juicier.
Minced meat for lula kebab is not made from frozen meat, as it turns out loose and dry.
To prepare minced meat, you need to chop the meat with a special hatchet or a heavy knife. To do this, the meat is usually cut into flat pieces about 1 cm wide. The pieces are placed two or three on top of each other. Then they are cut in one direction, then in another - perpendicular to the previous one, you can also cut them diagonally. Then the chopped meat is collected towards the center, compacted and chopped in this way again. The process continues until all the meat is ground into mince. As a last resort, you can use a meat grinder, but then you should turn the meat through a grate with large holes. This labor-intensive method of preparing minced meat for lula kebab is not just a tribute to tradition. If you turn the meat through a grate with small holes, it will lose a lot of juice during the chopping process, resulting in the lula kebab not being juicy enough. That’s why you shouldn’t use store-bought minced meat for lula kebab – you’ll have to make it yourself.
As already mentioned, the composition of minced meat for lula kebab does not include those products that hold together the minced meat for cutlets. They are replaced with fat tail fat or lard. Ideally, for 1 kg of meat you need to take 300 g of lard or fat, although you can reduce their amount to 100–200 g, especially if you are going to bake lula kebabs in the oven or fry them in a frying pan. Minced beef is prepared with the addition of a significant amount of lard; you can put less of it in pork. Sometimes lard is not added to minced chicken at all, although for cooking lula kebab on the grill it is better if lard is included in the minced meat.
Fat tail fat or lard must be thoroughly chopped before mixing with minced meat. They can be chopped in the same way as meat, but they can also be chopped in a different way. For example, cool tail fat and grate it on a coarse grater. Cut the lard into small pieces and grind with a blender. If it takes on a paste-like consistency, that’s even better: it will spread evenly and hold the minced meat together.
An important component of minced meat for lula kebab is onion, and you should not give it up, even though it produces a lot of juice. You just don’t need to chop the onion in a blender or turn it through a meat grinder - just finely chop it with a knife. Moreover, when adding onions, it does not hurt to observe the measure. For 1 kg of meat, 200 g of onions is quite enough, although sometimes more is added.
Salt, ground pepper, cumin, turmeric, coriander, dried herbs, and fresh herbs are also added to the minced meat for lula kebab. You can focus on your taste, it’s just important not to overdo it. Additionally, you can put in the minced meat, deviating from the traditional recipe, cheese, sweet peppers instead of onions, boiled and finely chopped eggs, but there should not be too much of these ingredients in the minced meat, since they are not in the traditional recipe.
Kneading is important when preparing minced meat for lula kebab. You need to knead the base component with your hands for quite a long time, at least 15 minutes, usually 20–25 minutes. After this, it’s a good idea to beat the minced meat, placing it in a bag to protect it from splashes. As a result, the meat base should be very dense and viscous.

It is recommended to cool the finished minced meat for at least an hour before preparing lula kebab. Thanks to this, it will become even denser, it will be easier to form lula-kebabs from it, and they will sit on skewers more firmly.

Minced meat recipe for lula kebab

meat (lamb, beef, pork, chicken) – 1 kg;
tail fat or lard – 0.2–0.3 kg;
onions or bell peppers – 0.2–0.25 kg;
fresh herbs (cilantro, parsley, dill, basil) – 100 g;
hard cheese (optional) – 50–100 g;
garlic (optional) – 2–4 cloves;
salt, spices and spices - to taste.

Cooking method:

Wash and dry the meat. Chop it with a special hatchet until it becomes minced meat or grind it through a meat grinder using a grid with large holes.
Pass through a meat grinder or grind in any other way fat tail fat or lard. Mix with minced meat.
Peel the onion (or pepper). Cut into small cubes. You can take 100 g of pepper and onion. The traditional recipe involves using only onions, but modern recipes allow it to be replaced with peppers. The latter is especially often added to minced chicken.
Mix the minced meat with the vegetable component.
If you decide to use garlic, squeeze it into the minced meat. It goes well with minced pork and poultry.
If you want to add unusual notes to the dish, grate hard cheese and mix it with minced meat. It is preferable to use cheese only in cases where lula kebab is cooked in the oven. When cooking on the grill, it is better to stick to the traditional recipe with a minimum of ingredients (meat, lard, onions and herbs).
Chop the greens and add them to the minced meat along with salt and spices.
Knead the minced meat well with your hands (you need to knead for 20 minutes).
Place the chopped meat in a bag and pound it on a cutting board.
Transfer the minced meat from the bag to a bowl, cover and refrigerate.

Within an hour, you can form lula kebabs from the minced meat and cook them in any of the chosen ways.

If the minced meat for lula kebab is prepared correctly, the appearance and taste of the finished dish will not disappoint you.

If you can’t live without meat, then you’ve probably tried a lot of meat dishes. If you like it, then the no less appetizing lula kebab should also suit your taste. But how to cook it? There are little tricks and basic rules.

What it is?

Lula kebab is a meat dish that is common in the Balkans, Central Asia, and the Caucasus. If you translate such an intricate name, then literally it will mean something like “fried meat in a tube.”

And this phrase fully reflects the essence of the dish, which is minced meat, formed into a tube and placed on a skewer. Minced meat is traditionally made from lamb, but there are many other modern recipes that involve the use of other types of meat.

How to choose meat for lula kebab?

What kind of meat should be used to prepare this dish? As already noted, in the classic version it is better to use lamb. But veal or chicken are also quite suitable.

The most important and fundamental point is the fat content of the meat. It must certainly be fatty, otherwise the finished dish will not be juicy. In addition, it is better to choose young, tender meat; it will make the dish more juicy and tender.

What other ingredients are usually used for cooking?

So, in addition to meat, you will need:

Fat tail fat. It will not only increase the fat content, but will also act as a kind of connecting link for the minced meat, ensuring the integrity of the formed cutlets. The taste of the finished dish directly depends on the quality of such fat, so be careful when choosing, otherwise you will simply ruin everything.
Onion. It will add its own special juiciness and piquant taste.
Salt. Here decide according to your taste.
Many people also add garlic.
Spices. Commonly used are cilantro, basil, pepper, parsley, dill, barberry and so on. You can choose one or use a mixture, and add your favorite seasonings to pair with the meat. But, surprisingly, there is no greenery in the classic version.

There is nothing else in the traditional recipe. No bread, potatoes or eggs are added here, as in the usual cutlets.

How to cook minced meat?

The minced meat must be prepared in a special way, then it will acquire the desired consistency and will not fall apart on the skewers. Here are some tricks:

If you are using fresh meat (and this is the best way to do it), then do not rush to take out the meat grinder and use it. Chopped minced meat is much more juicy and tasty. So take a big knife and start chopping the meat into small, small pieces. It's hard, but it's worth it, believe me.
The finished minced meat needs to be kneaded for a long time and thoroughly, then it will be viscous and will not fall apart on the skewers. Be prepared for the fact that this may take about 20-30 minutes. You can ask your husband or boyfriend for help, he may be able to cope faster. And to consolidate the result and definitely protect the cutlets from destruction, beat the minced meat on the board several times (if necessary, divide it into several parts).
If you do not want to do everything correctly and according to the traditional recipe or want to speed up the process, then add a chicken egg to the minced meat, then it will act as a connecting link.
Add spices.
Form into oblong patties, compact them, and then place on skewers.

How to cook?

How to cook delicious lula kebab? You can do this in several ways:

Fry in a frying pan. For frying, it is better to use fat rather than oil.
You can bake lula kebab in the oven. It is better to cover the bottom of the baking sheet with foil or parchment so that nothing burns or falls apart.
The dish also turns out incredibly tasty over a fire.
Some people manage to make lula kebab in a double boiler. Yes, the dish will be practically dietary, but all the meaning and traditional taste will be lost.
A multicooker can also be used; such a device is almost universal in preparing dishes.

Traditional recipe

Here are the ingredients you will need:

1 kilogram of lamb pulp;
150 grams of fat tail;
3 medium sized onions;
salt and black pepper to taste.

Cooking method:

First, rinse the pulp, remove all films and veins. Then chop the meat into small pieces with a knife.
Mix the minced meat with fat, knead the minced meat thoroughly, add salt and spices, and leave for half an hour.
Then beat the minced meat on the board several times until it becomes sticky and viscous.
Take skewers or wooden skewers (if you plan to cook the dish at home in a frying pan or in the oven). Form the minced meat into oblong cutlets, compact them and thread them onto skewers.
Fry the lula kebab on both sides until golden brown. Then cover the pan with a lid so that the minced meat is cooked through and becomes tender and juicy.
If you are cooking in the oven, then take a baking sheet, cover it with foil, place skewers or skewers with lula kebabs in it and cook for half an hour at 180 degrees.

How is the dish served?

How to serve lula kebab? As a side dish you can use, for example, rice, salad or vegetable stew. Or you can simply offer the guests pita bread or even wrap the lula kebabs removed from the skewers in it (if it is thin).

Some people serve the dish on a bed of greens. You definitely need to serve lula kebab hot, almost piping hot, otherwise the fat will harden and become tasteless. Some remove the kebabs from the skewers, others eat directly from them, whatever suits you.

But the most important point is the sauce. There are many options and recipes. So, you can use tkemali, mustard sauces or some others. But there is a traditional and very simple recipe. You will need:

1 onion;
2-3 tablespoons of wine vinegar;
1 teaspoon of crushed barberry.

How to cook? Everything is simple here too:

Peel the onion and cut into half rings. Press it with your hands so that the juice begins to stand out.
Fill the onion with barberry and add vinegar, remember again and leave for half an hour.
Place the finished lula kebabs on the resulting mass, pour over the released juice.

There are other recipes, it all depends on personal preferences.

A few tips for real housewives:

If you don't have tail fat (it's not so easy to find), you can replace it with other fat, such as pork. Vegetable oil is also suitable; it is better to use olive oil. But it is fat that provides the necessary consistency and simplifies the sculpting of kebabs.
It is best to use thick skewers or skewers. The kebabs will hold better on them, but thin ones may fall off during cooking.
To prevent the minced meat from sticking to your hands while modeling, moisten your palms with water. Moreover, in winter it is better to moisten with warm water, but in summer, on the contrary, cool.
After preparing the minced meat, place it in the refrigerator for at least half an hour so that the fat hardens slightly and does not stick to your hands while forming the kebabs.
Place the formed lula kebabs on skewers or skewers into the refrigerator again. This way they won't disintegrate during the cooking process.
When frying kebabs in a frying pan, it is better to turn them over several times rather than once so that they cook evenly and remain juicy.
Do not skimp on seasonings; the dish should be piquant and a little spicy. But the quantity can be varied depending on preference.

Prepare lula kebab and delight your family or guests! Bon appetit!

Lula-kebab (Turkic lula - pipe and
Arab. kebab - fried meat) - meat
a dish common in the Caucasus, in
Central Asia and the Balkans.
from Wikpedia.

Among connoisseurs and fans of delicious outdoor recreation with the obligatory barbecue, the highest aerobatics are, oddly enough, not barbecues, even the most exquisite ones, but kebab on the barbecue. And in fact, not everyone succeeds in achieving the perfect result the first time. And from the second too... Despite all the efforts, lovingly prepared kebabs fall into the fire from the skewers, and many prefer to take the simple route and fry the lula kebab on the grill. It's delicious, but it's not lula kebab!

Today we decided to tell you how to cook a real lula kebab: what products are needed for this, how to chop the meat, how to properly knead and beat out the minced meat, how to string sausages so that they do not fall into the burning coals, and how to achieve perfect frying when outside the meat is deliciously browned, and juices literally ooze out inside.

Those who authoritatively declare that true lula kebabs simply must be made from lamb are, to put it mildly, wrong. Lula kebab is an international dish, and each country prepares it differently. In the East, lamb is more common, but beef or pork also makes an excellent dish. And our culinary kulibins manage to cook lula kebab from chicken meat! On the pages of “Culinary Eden” you will find recipes from all types of meat, and our task is to tell you about the rules, subtleties and tricks that will help you prepare lula kebab to the surprise of everyone.

The first and most important condition is quality meat. For lula kebabs, you need to use only fresh meat that has not been frozen. Minced meat for lula kebabs can be prepared from lamb, pork, beef or a mixture of these types of meat. Ideally, the meat for minced meat should be chopped: cut the meat, cleared of excess fat and films, into layers 1-1.5 cm thick, place several layers on a thick cutting board and with two hatchets or chopping knives, chop the meat first along the fibers, then Turn the board 90° and chop it the same way, only now across the grain. Gather the pieces of meat towards the middle and chop again, turning the board 90°. Chop the meat until you have fairly fine minced meat. The minced meat can also be passed through a meat grinder with a large grid, but in this case too much juice is squeezed out of the meat fibers, and this makes subsequent kneading and beating out the minced meat very difficult.

The second condition for a successful lula kebab is lard. Its amount should not be less than ¼ of the amount of meat. There may be more, but certainly not less. It is the amount of lard that makes it possible to achieve the same viscosity of minced meat, when sausages strung on skewers calmly reach over hot coals, without trying to dive deep into the grill. Lard can also be chopped, but its consistency should be paste-like, so it makes sense to grind the lard in a food processor or using a blender. Select the type of lard to suit your taste: it can be lard or lamb fat.

The third component of minced meat for lula kebab is onion. Its quantity should also not exceed a certain limit. It's all about the onion juice, which can play a cruel joke and liquefy the minced meat to a state where it cannot be assembled even into something like a kebab. Therefore, the amount of onion should be measured based on the weight of the meat - approximately one third, no more. In no case should the onion be passed through a meat grinder or chopped in a food processor or blender, the minced meat will be too watery, it is better to cut the onion into small cubes. There is an opinion that you don’t need to add onions to the minced meat for lula kebab at all.

Special mention should be made about spices for minced meat. Apart from greens and salt, there should be nothing in lula kebab. This dish is self-sufficient; spices can overpower the taste of the meat. However, this is a matter of taste. But please add enough greenery.

That's all for stuffing products. No white bread, semolina or eggs! These are not cutlets. It is not additives that give the minced meat the necessary viscosity, but rather long and thorough kneading, mandatory beating and fairly strong cooling. You need to mix the minced meat really thoroughly so that all the ingredients form a homogeneous mass. Then you need to knock out the minced meat: lift the minced meat and forcefully throw it back into the bowl. The point of beating is to extract excess moisture from the minced meat. Some people use a plastic bag for these purposes, beating the minced meat in it so that splashes do not fly. Beat the minced meat for at least 10 minutes. You will see for yourself how its density will change. Then place the minced meat in a bowl lined with a linen napkin and place it in the refrigerator.

The prepared minced meat should be molded into sausages no more than 3-4 cm thick and threaded onto skewers. Or you can carefully wrap minced meat around a skewer or skewer, forming a long, dense sausage. To prevent the minced meat from sticking to your hands, rinse them in warm salted water. Punch down the minced meat, compacting it on a skewer, and place over hot coals. You need to fry the lula kebab quickly, turning the skewers almost constantly over the coals and achieving an even golden brown crust on the surface. The ideal lula kebab has a fairly thick crust on the outside and oozing juice.

Our site has already described how to prepare a grill with coals. Now about how to choose skewers or a skewer. Cooking lula kebab on flat skewers is risky; the meat may slip off. Lula kebab can also be fried on wooden skewers, on which it can be served immediately. The heat of the coals should be quite strong so that an appetizing crust quickly forms on the surface. Constantly turning the skewers, fry the lula kebab and serve immediately. Lula kebab is best served with vegetables and herbs, or you can wrap it in thin pita bread like shawarma, adding vegetables, herbs and sauce to taste. The main thing is to eat this splendor right away, without waiting for the kebab to cool down.

Well, the theoretical part is over, it’s time to move on to practice, that is, recipes. They are different, and in our article we will present all the options, even non-canonical ones. And all you have to do is choose the most suitable one for yourself and decide on a delicious experiment. And since the cooking process is described in detail at the beginning of the article, the recipes will only list the ingredients and their quantities.

Lamb lula kebab

Ingredients:
1 kg lamb pulp,
300 g fat tail fat,
4 medium onions,
1 tsp ground black pepper,
1 tsp (without a slide) salt,
1 tsp dried basil.

Pork kebab

Ingredients:
1 kg pork,
100 g wheat bread,
4 onions,
8-10 cloves of garlic,
2 tbsp. lemon juice,
salt, ground black pepper - to taste.

Beef lula kebab

Ingredients:
2 kg beef,
500 g fat tail fat,
5 medium onions,
salt, ground black pepper.

Lula kebab made from mixed minced meat

Ingredients:
1 kg minced lamb and beef,
5-6 tbsp. chopped greens,
1-2 onions,
4-5 cloves of garlic,
½ tsp. red hot pepper,
½ tsp. ground nutmeg,
5-6 tbsp. vegetable oil,
1 tbsp. milk,
salt, spices - to taste.

Lamb lula kebab

Ingredients:
1.5 kg lamb,
100 g fat tail fat,
100 g onions,
100 g green onions,
½ bunch of greens,
tar, pepper - to taste.

Chicken lula kebab

Ingredients:
2 kg chicken meat,
2 onions,
2 sprigs of basil,
1 tsp cumin,
2 tbsp. 6% vinegar,
salt, pepper - to taste.

Beef lula kebab

Ingredients:
1 kg fatty beef,
300 g onions,
100-150 g lard,
1 tbsp. starch,
1 tsp dried barberry,
1 tsp dried parsley,
salt, ground black pepper, fresh herbs - to taste.

The cooking principle in all these recipes is no different from the classic one: chop the meat, lard and onions, thoroughly knead the minced meat with the addition of all the spices and beat it, followed by cooling. And what happens next depends on sleight of hand. Try cooking a real lula kebab on the grill and be amazed!

Bon appetit!

Larisa Shuftaykina