How to cook lula at home. Classic lula kebab from Stalik Khankishiev

I suggest preparing an interesting minced meat dish using the lula kebab recipe at home. Often these sausages are cooked over an open fire, but my recipe for lyulaki bab involves using an oven and a frying pan. It is very comfortable.

With the onset of the first warm days, everyone wants to get out into nature. No picnic is complete without meat roasted over a fire. Every company has experts who can perfectly fry kebabs, steaks and a variety of sausages over a fire. But not everyone knows how to cook babka lyulaki at home using an electric grill or oven instead of a barbecue.

Fried meat sticks are called both lyulaki bab and lyulya kebab. I assure you that it is the same thing. Regardless of the name, the dish turns out very tasty and satisfying.

I will cook the lula on an electric grill. The advantage of using a kitchen device is that no additional oil is used when cooking. Usually, to make tasty fried meat, choose pork with fat. For dietary purposes, this choice should not be made; an excellent alternative to fatty pork neck would be lean meat with a bright taste.

Grind the meat in a meat grinder, add salt, add all the seasonings, and mix. The onion is finely chopped with a knife, the smaller the pieces, the better. Under no circumstances should you use a meat grinder or blender to chop onions. Heavily chopped onions produce a lot of juice, which makes the minced meat liquid. Because of this, the formed cutlets will not stick to the skewers.
The greens are sorted out, washed under running water, the leaves are torn off and finely chopped. There should be as much cilantro as parsley and dill combined. Fresh spicy herbs will give homemade lula kebabs a special aroma, so you should not skimp and add more.
The meat is mixed with onions and herbs. Now comes the most crucial moment - the minced meat needs to be beaten. This technique helps to make it dense and uniform in structure, in this case the beaten lula-kebab cutlets will hold well and will not fall apart. Beating is done by throwing the total volume of minced meat onto the table or into a large bowl, the process must be repeated several times. You can beat not the entire volume, but each portion separately. Divide all the meat into equal balls, prepare skewers or wooden skewers. We transfer a portion of minced meat 4-6 times from hand to hand, at the same time forming an oblong cutlet.
Carefully thread the formed sausage onto a skewer and place it on a preheated grill. The same must be done with the remaining portions. According to the recipe, women's lulyaki are grilled for about 15-25 minutes - depending on the power of the device. The degree of frying should be such that clear juice is released from the meat sausage at the break.

Lula kebab recipe in the oven

Since it is not always possible to grill lula kebab at home, sausages on skewers can be baked in the oven.

When using this option, first fry the baba lulyaki in a lightly greased frying pan (heat above medium).
As soon as the meat is slightly browned, place the lula kebab in the oven, preheated to 180-190 degrees. Bring the dish to readiness, this will take about 25 minutes.
You need to pay close attention to the frying process, as it is easy to dry out the meat. Cutlets on skewers must be turned regularly so that they brown evenly on all sides.

No matter what recipe you used: Baba lulyaki is served only hot.

Lula kebab is considered an Arabic dish, translated from Persian as “fried meat”. Lula kebab is prepared from ground meat, which is strung on skewers, resulting in minced meat skewers. Unlike ordinary cutlets, where we add an egg and a bun to bind the minced meat, kebab is prepared only from minced meat and onions. To prevent the minced meat from spreading when threading it on a skewer and frying, you need to knead it for a long time and even beat it (5-7 minutes). After this, the minced meat becomes viscous and sticks together well. The result will be beautiful and appetizing lula kebab. They can be prepared from any meat - pork, lamb, beef, chicken and turkey. Choose any recipe you like and spoil your household with a new dish.

Classic lula kebab recipes:

Grilled lamb lula kebab - recipe with photo

It is believed that cooking lula kebab on the grill is much more difficult than regular shish kebab, since the minced meat often falls off the skewer and falls onto the coals. There are several secrets to prevent this from happening, I will introduce them to you.

Ingredients:

ground lamb meat - 1 kg
fat tail fat - 250 gr.
onions - 3 pcs. (250 gr.)
salt - 1 s. l.
pepper - 1 tbsp. l.
zira - 0.5 tsp.
ground coriander - 0.5 tsp.

We pass the meat through a meat grinder; you can choose a medium-sized grate.

2. Cut the lard into small pieces, it is better to take fat tail lard; if you don’t have it, you can use any kind. To ensure that the lard cuts well, first place it in the freezer for 15 minutes.

3. Cut the onions into small pieces.

Please note that when cooking lula kebab on the grill, it is better to cut the onion into small pieces. If an onion is passed through a meat grinder, it will release juice, which will make the minced meat wet and fall apart when frying on the grill.

4. Mix the minced meat with lard and onions, add spices and knead for 5-7 minutes. Place the minced meat in the refrigerator for 3-4 hours.

5. We form oblong cutlets from the minced meat and string them onto skewers so that the minced meat is distributed along the length of the skewer.

For lula kebab, choose wide skewers, then the minced meat will hold on them more firmly.

6. Fry lula kebab on the grill in the same way as regular shish kebab, turning occasionally for even frying.

Classic lula kebab from Stalik Khankishiev

To inspire you to prepare this wonderful dish, I recommend watching a video with the famous Stalik Khankishiev. He makes lamb lula kebab in a very creative way and the video has some great tips.

Lula kebab recipe in the oven - pork recipe with photo

Very often we don’t have the opportunity to go out into nature, but we want something tasty and original. I think that a dish like lula kebab is suitable to surprise both home and guests. After all, we will serve it on skewers, like a shish kebab, and we will cook it in a regular oven.

You can use any meat for this dish - lamb, beef, chicken. I made it with pork. Many people advise cutting the meat into small pieces, but you can do it easier - use a meat grinder.

Ingredients:

ground meat (pork) - 1 kg
onions - 2 - 3 pcs.
starch - 1 tbsp. l.
parsley
cilantro
basil
black pepper

Before cooking, soak wooden skewers in cold water for 20 minutes.

When cooking lula kebab in the oven, as opposed to cooking on the grill, the onions should be twisted in a meat grinder or using a blender. In this case, there is no danger that the minced meat will fall on the coals, and the grated onion will add juiciness to the lula kebab.

2. You can also twist lard here, but this is optional. Since I have ground pork, I decided that there was enough fat.

3. For viscosity, I add a little starch, although you can also do without it.

4. Finely chop fresh herbs, add salt and pepper.

5. Knead the minced meat with your hands and let it stand for about 20 minutes. Now you definitely need to beat the minced meat by simply throwing it on top into a bowl or on a cutting board. After this procedure, the minced meat will become viscous and will stick well to the skewers.

6. All that remains is to string the finished minced meat onto skewers greased with vegetable oil.

To make it easier to thread the minced meat onto skewers, wet your hands in water.

7. Place the skewers with kebabs in the freezer for 10 minutes; the minced meat will “fix” on the skewers more firmly in the cold.

8. During this time, preheat the oven to 180 degrees. Cover the baking sheet with foil or parchment. Place the lula kebabs on a baking sheet and fry for about 30 minutes, turning them over periodically.

Try not to fry the kebabs too much, otherwise they will be dry.

How to cook lula kebab at home in a frying pan

When preparing lula kebab, you can even do without an oven and cook this dish in a frying pan at home. We will cook from minced lamb, although you can replace it with pork, beef or chicken according to your taste.

Ingredients:

minced lamb - 500 gr.
lard or tail fat - 100 gr.
soda - 1 tsp.
vinegar - 2 tsp.
onions - 1-2 pcs.
cumin, ground paprika, coriander, black pepper - to taste
vegetable oil
butter

For the sauce:

natural yogurt – 250 ml
2-3 cloves of garlic

Finely chop the onion and lard and add to the minced meat.

2. In this recipe, add soda to the minced meat, making sure to quench it with vinegar. Salt and pepper the minced meat and add seasonings to taste.

3. Mix well and be sure to beat for viscosity. Thread the minced meat onto wooden skewers; it is better to wet your hands in cold water.

4. We will need a large frying pan for frying kebabs on skewers. Heat the frying pan, pour in vegetable oil, add a little butter and lay out the skewers with kebabs. Fry on all sides over fairly high heat until a golden brown crust appears and the juice remains inside.

5. Prepare the sauce. Pass the garlic through a press and mix with yogurt.

6. You can place lula kebab on pita bread, and fry vegetables, such as bell pepper, eggplant or tomato, in a frying pan along with the kebab. Finally, top it off with some delicious sauce.

Chicken kebab recipe - video

As I wrote above, any meat is suitable for lula kebab. Poultry meat (chicken or turkey) makes the most tender dish. The cooking principle is similar to previous recipes. Please note that here a little flour is added to the minced meat.

Lula kebab on cinnamon sticks

Let's be original and try to do without skewers and skewers. You will really surprise everyone if you cook lula kebab on cinnamon sticks. When heated, cinnamon gives off its pleasant aroma to the meat. I offer a recipe for chicken kebab in the oven. You can also serve it with vegetables and sauce.

Ingredients:

chicken breast - 400 gr.
cinnamon sticks - 4 pcs.
bell pepper - 50 gr.
garlic - 2-3 cloves
salt pepper
fresh parsley and dill

Grind the chicken breast with a knife or using a meat grinder.
Finely chop the bell pepper and add to the minced meat.
Pass the garlic through a press and also mix into the minced meat, and chop the greens there too.
Salt and pepper.
Place the minced meat in the refrigerator for 1-2 hours.
Using hands moistened with water, press the minced meat onto the cinnamon sticks.

7. Place the kebabs on a baking sheet lined with foil or parchment and bake in a preheated oven for about 30 minutes. Do not overcook, otherwise the dish will turn out dry.

As you can see, lula kebab is very easy to prepare at home. It turns out to be a beautiful, satisfying, and most importantly delicious dish. Very convenient for a picnic; the preparations can be prepared in advance.

And if you want to cook a classic kebab instead of lula kebab, then I recommend looking at the wonderful recipes for various kebabs of my colleague Tatyana.

So cook for your health and enjoy! I would be glad if you share your impressions and comments.

What associations do you have when you see the dish lula kebab - fried meat sausage on a skewer?! For example, for me – the sea, the gentle sun, relaxation, Türkiye. And not in vain, because it was the Turks who came up with this recipe. And to be more precise, the Turkish warriors who, while on a campaign, chopped sheep meat into pieces and fried it, strung on a sword, over a fire. Eh, well done!

Real lula kebab is cooked on skewers on the grill. But since the weather dictates its conditions, you can cook lula kebab at home on skewers in a conventional oven. Of course, the taste and aroma will be a little different, but that won’t stop us! Also, the traditional lula kebab is made from lamb, but culinary experts have gone further and now prepare it from all types of meat and even mushrooms.

According to this recipe, the meat turns out to be tender, aromatic, soaked in tomato juice, just melting in your mouth... Turn on Turkish music and start creating a piece of Turkey at home. And as the Turks say: “Afiyet olsun!”

Recipe information

Cuisine: Turkish.

Cooking method: in the oven .

Total cooking time: 45 min.

Number of servings: 10 .

Ingredients:

minced meat (beef and pork) – 600 g
onion – 1 piece
sweet red pepper – 1 piece
dill greens – 1/2 bunch

for salad:

fresh tomatoes – 3-4 pieces
red onion – 2 pieces

marinade:

vegetable oil – 4-5 tablespoons
grape vinegar 6% – 1.5 tablespoons
ground coriander – 1/4 tablespoon
garlic – 2-3 cloves
salt - to taste
black pepper - to taste

and:

bamboo skewers.

Recipe:

Cut the red sweet pepper and onion into small pieces, finely chop the dill.
Add chopped onions and sweet red peppers, dill to the bowl with minced meat, season with salt and black pepper to taste.
Mix the minced meat well with your hands. This is where you have to work hard, since when preparing lula kebabs, long-term kneading of the minced meat is the main condition. Prolonged mixing and beating makes the minced meat more viscous and dense, which means it will hold tightly on the skewers and will not fall apart. If time permits, the minced meat should be placed in the refrigerator for 2 hours.
Divide the well-kneaded minced meat for lula kebabs into 10 portions, about 65 grams each. Form “sausages” about 20 centimeters long, string them onto bamboo skewers, which are ideal for preparing lula kebab at home. Bamboo skewers must be pre-soaked in cold water for about 10 minutes. Press down the lula kebabs so that they are pressed more tightly to the skewers. Place the formed lula kebabs on skewers on the grill. Bake in a preheated oven for about 25 minutes at 200 degrees. Be sure to place a baking sheet or a sheet of foil under the grill with the kebs, as juice will drip from them. A baking sheet or foil will protect the oven from contamination.
While the lula kebab is browning its sides in the oven, it’s time to prepare the tomatoes and red onions for it. To do this, you first need to make a marinade: pour vegetable oil and grape vinegar into a cup, add spices: ground coriander and black pepper, as well as garlic, cut into thin slices, and salt. Beat the marinade vigorously with a fork.
Add red onion, cut into half rings, and tomato slices to the marinade. Mix well. Let soak for 5 minutes.
Place half of the cooked tomatoes with red onions on a dish, top them with lula kebab from the oven, and again tomatoes and onions and pour over the remaining marinade.

It is recommended to shape kebabs on a skewer with hands dipped in cold water;
do not add egg and bread to the minced meat for this dish;
classic lula kebab is made from lamb, a meat grinder is not used, and the meat is finely chopped with special knives to maintain juiciness;
the fattier the minced meat, the tastier the final dish;

This dish can also be served at

Lula kebab is a traditional meat dish of the Caucasus, Central Asia and the Balkans. It is prepared on skewers, fried over coals, and therefore is a direct and main competitor to traditional kebab. Some gourmets even rank lula kebab much higher than kebab, thereby paying tribute to its tenderness, juiciness and richness of taste. We can quite agree with this, especially if we remember that lula kebab is made from minced meat (minced meat) and contains a whole bouquet of aromatic oriental spices.
Unfortunately, it’s not always possible to get out into nature, light a barbecue and cook your favorite delicacies with smoke. That is why I will tell you not only how to cook lula kebab on the grill, but also share the secrets of preparing it at home. Lula kebab in the oven is also very, very good and is guaranteed to help your family take a break from the already boring cutlets and chops.

Ingredients:

(for 8-9 skewers)

1 kg. minced meat
150 gr. lard
1 medium onion
1 tbsp. salt without a slide
0.5 tbsp. ground cumin
0.5 tbsp. ground black pepper
1 tbsp. ground coriander

The classic lula kebab is, of course, made from lamb, but naturally, beef and pork are much more accessible to us. Personally, I most often use a mixture in a 1:1 ratio, that is, half ground beef, half pork.

Add finely chopped unsalted lard to the minced meat. Again, the classic recipe uses fat tail fat, but lard is a much more accessible ingredient, so we will use that.

Add very, very finely chopped onion to the mixture of minced meat and lard. Under no circumstances should you make your work easier by passing onions through a meat grinder, grating them or grinding them in a blender! The fact is that the onion pieces must remain dry and release their juice already inside the minced meat during frying. If onion juice gets into the minced meat earlier, it will simply soften the mixture, and you will never get the minced meat to stick to the skewer.

We knead the mixture of minced meat, lard and onions for a long time and thoroughly in a metal or enamel bowl. Kneading should continue for at least 8-9 minutes. This is done not so much in order to mix all three components, but so that the meat releases protein. The protein forms a kind of threads that strengthen the minced meat and allow it not to fall off the skewers. Long and thorough kneading of the minced meat is the main secret of real lula kebab.

After the minced meat has released protein, you can safely add salt, pepper, cumin and coriander. I would like to draw your attention once again: in my recipe the amount of spices and salt is indicated in level tablespoons. To evenly distribute the salt and spices throughout the entire volume, mix the minced meat thoroughly again.
Cover the container with the prepared minced meat with a lid or foil and put it in the refrigerator for 2-3 hours. During cooling, the fat inside the minced meat solidifies - this is another trick that allows you to thread the future lula kebab onto a skewer without any problems.
Thread the chilled minced meat onto skewers. To do this, we form a cutlet weighing approximately 130-150 grams from the minced meat, prick it on a skewer, then slightly turning the skewer, distribute the minced meat along it and thereby form a meat sausage 3-3.5 cm thick.

When performing this operation, you should compact the minced meat as best as possible so that there are no voids left inside it. When frying lula kebab, it is in these voids that meat juice can collect, it will boil and tear our wonderful minced meat kebab. You should also ensure that the beginning and end of each meat sausage are carefully brushed onto the skewer.

Place skewers with raw lula kebab on a grill filled with hot coals and fry until cooked.
If you decide to cook lula kebab in the oven, then most likely metal skewers will not suit you, since they simply do not fit in the oven. That's when we remember small-sized wooden skewers. Using wooden skewers has its disadvantages. Firstly, they are very thin, which makes it look like a knife is cutting through the skewered minced meat. Secondly, the meat mixture sticks to wood much worse than to metal, which also does not contribute to the integrity of our kebab. To overcome these difficulties, I suggest using the method by which homemade sausages are prepared. In other words, I roll a minced sausage with a wooden skewer inserted into it on a kitchen board or on a large flat plate.

Transfer the lula kebab prepared for frying to a baking sheet. Place the skewers so that they can be easily turned over without pulling the pan out of the oven.

My baking sheet has fairly high sides, so the skewers practically hang on them, and the meat only lightly touches the very surface of the metal, it turns out something like an impromptu barbecue. If you do not have the opportunity to hang the meat skewers, then do not forget to lightly grease the baking sheet with vegetable oil before placing them.
Lula kebab is fried very quickly; it will take 15-20 minutes in the oven at 200 degrees.

Place the finished lula kebab on a dish and serve immediately hot. Along with lula kebab we serve herbs and fresh vegetables. In addition to this recipe, I also recommend watching

Lula kebab is a Caucasian meat dish, which is preferably cooked on skewers using a grill and coals, but there are also homemade recipes. We will tell you about all the intricacies of preparing this dish in this article.

Lula kebab - cooking principles

The taste of the finished meat will depend entirely on the choice of suitable ingredients and the correct technology for preparing minced meat.

Ingredient Selection

The first question that arises is what meat to choose? In the traditional version, lula kebab is made from fresh lamb pulp, which is always fatty. If the meat is dry, the finished minced meat will lose all its juiciness and tenderness of taste. But not everyone is a fan of this type of meat, so lamb can be easily replaced with fatty pork or beef.

In addition to the meat ingredient, you also need to prepare:

Onions - 150 g for each kg of minced meat.
Black pepper (crushed) - ½ tbsp. l./kg minced meat.
Cumin - ½ tbsp. l./kg minced meat.
Coriander (powder) - 1 tbsp. l./kg minced meat.
Fat tail fat - ¼ of the total meat product.
Salt - 1 tbsp. l./kg of meat or to taste.

Lula kebab never allows the use of eggs, soaked bread and other ingredients that housewives often add to cutlets. They will completely ruin the dish.

Preparation of minced meat

In order for you to get a true lula kebab, and not dry fried minced meat, you need to properly prepare the meat.

The meat should be washed and all tendons and other unnecessary parts removed from the flesh.
According to the recipe, the meat is not minced through a meat grinder, but chopped with two culinary knives at the same time.
Grinding continues until the minced meat has a homogeneous structure. If the knives stick strongly to the meat, they should be periodically dipped in boiling water.
Onions and peppers are immediately added to the meat, and at the end salt, fat and other spices.
After this, the minced meat must be stirred for a long time (about 30 minutes) until its structure becomes viscous.
When the minced meat “sets”, you need to form sausages of any size from it and put it on skewers.

Classic lula kebab on coals

Required ingredients:

Lamb - 2 kg.
Lard - 600 g.
Onions - 8 pcs.
Salt, pepper, basil (jeera or coriander) - 2 tsp each.
Greens - optional.

How to cook:

Cut the meat into small pieces (1.5 cm), place them on a flat board (wide) and chop with knives or kitchen axes.
Lard can be chopped with meat or given a paste-like structure by grinding it in a blender.
Finely chop the onion. Do not grind it in a meat grinder or food processor. This will lead to excessive juice release and liquefaction of the minced meat.
Add spices, stir and beat the minced meat.
Form sausages up to 4 cm in diameter and place them on skewers.
Place the skewers over very hot coals. This dish is quick to prepare, but must be constantly turned over the heat. This way the meat will acquire a dense surface on the outside and tender flesh on the inside.

Lula kebab at home

Required ingredients:

Beef (fatty flesh only) - 3 kg.
Onion - 400-500 g.
Fat tail fat - 500 g.
Salt, suneli hops, pepper - 2-3 tsp each.

How to cook:

Prepare the minced meat according to the same principle as in the previous recipe.
Add all the remaining ingredients and mix the minced meat.
Form small sausages and pierce them with wooden skewers.
Quickly fry the lula kebab over high heat, or place them in the oven on a baking sheet at 180⁰C.

Lula kebab is prepared with different types of meat or cold cuts. And after cooking, it is served on a bed of herbs or in pita bread.