Lula kebab literally translates as a meat tube. But in fact, there is no hole inside it, the dish is a product of minced meat in the form of an elongated cutlet. But do not rush to fry the remaining filling from dumplings or cutlets.
Lula kebab requires a completely different approach, has its own subtleties and cooking secrets. All of them, as well as different recipes, can be found here.
Lamb kebab - general principles of cooking
For the preparation of minced meat, beef pulp with fat is used. In fact, there is no difference in which way to grind meat, but it is important to mix it thoroughly. This is a fairly lengthy process, which makes minced meat sticky, supple, easy to use. In addition to mixing, the prepared mass can be beaten on a countertop or a metal sheet. To do this, take a small part of the minced meat in your hand, lift it high, sharply and throw it on the table with force, collect it and repeat it several times.
What is added to the minced meat for kebab:
• salt;
• pepper;
• onion garlic.
For a classic dish, the list of ingredients is rather scarce; only onions and spices are added to the minced meat. In other recipes you can find greens, sometimes they put a roll, eggs, which is not entirely correct, but possible. After thorough stirring, the minced meat should be given a little time to ripen, it is better to put it in the refrigerator.
You can sculpt kebabs on wooden sticks (skewers, skewers) or just in the form of oblong cutlets. It all depends on the selected method of heat treatment. If you plan to fry the dish on the grill or grill, then a stick is needed. In the oven, you can cook kebabs without it, laying the formed tubes on baking paper or foil.
Oven lamb kebab in the oven
One of the easiest and most affordable ways to cook lamb kebab. Any electric or gas oven will do.
Ingredients
• 500 g of mutton;
• 200 g of onions;
• pepper, salt, zira.
Cooking
1. Cook minced minced meat from lamb. Choose meat with fat. If the pieces are lean, then you can additionally add fat tail or a piece of fresh bacon.
2. Peel the onion, cut it into very small and thin cubes, mix into the lamb.
3. Immediately add a good pinch of pepper, a couple of pinch of salt.
4. We begin to interfere with the stuffing. We do this for at least five minutes. From the mass should be homogeneous. A bit sticky mixture with white veins.
5. Cover the bowl. We send the minced meat for kebab to ripen in the refrigerator. We stand at least an hour.
6. Prepare the oven. On a baking sheet or just above it we will install a wire rack. First we cover it with foil and grease the sheet with a few drops of oil.
7. We also prepare wooden sticks. We take disposable skewers. So that they do not burn in the oven, soak for half an hour in cold water.
8. We take out the stuffing, pick up a small amount of stuffing, sculpt oblong kebabs on wooden skewers.
9. Formed products are placed on the prepared baking sheet with foil.
10. Put in the oven preheated to 200 degrees, bake for 20 minutes. Then we carefully take out the baking sheet, turn the kebabs over, cook for another 20 minutes.
Fragrant lamb kebab on the grill
Another traditional lamb kebab recipe, which is prepared with garlic, Asian spices, the dish turns out to be incredibly tender, juicy. For frying, an ordinary grill with hot coals is used.
Ingredients
• 0.9 kg of lamb (shoulder);
• 0.15 kg of fat tail fat;
• 2 onion heads;
• 3 cloves of fresh garlic;
• 0.2 tsp. black pepper, red, ground coriander;
• 1 pinch of zira;
• 1 tbsp. l salt.
Cooking
1. Wash the lamb, dry, cut into pieces. We clean the onions with garlic heads also need to chop.
2. Pass all these products through a meat grinder.
3. Add spices to the prepared minced meat, salt and mix thoroughly. This amount should take about a tablespoon of salt, but a lot depends on the grinding.
4. Now the minced meat should be divided into 8-10 parts, put them in a bowl, cover, send to the refrigerator for a couple of hours.
5. These kebabs can be strung on metal sticks. We take one piece, carefully wrap the skewer, wet each hands with hot water. We form all the kebabs.
6. Prepare the barbecue, as for barbecue. Let us wait until hot coals form and lay out the skewer.
7. Bring to a golden crust, watch and turn in time so that the dish is fried evenly from all sides.
Lamb kebab in a pan
A simplified version of lamb kebab in a pan. For frying, you need to use lamb meat, it will be much tastier.
Ingredients
• 500 g minced lamb;
• 1 onion;
• 10 g of cilantro;
• black pepper, red, sweet paprika;
• 1 clove of garlic;
• salt;
• vegetable oil.
Cooking
1. Take the lamb stuffing, put it in a bowl. Add chopped onion and one clove of garlic. If lamb is fat-free, add a little chopped lard or 40-50 grams of grated butter.
2. Introduce all the spices. Including crushed cilantro and salt. Knead the mass for kebabs for about five minutes until smooth.
3. We put it in the refrigerator so that it is infused.
4. Soak small wooden skewers.
5. We take out the minced meat, divide it into four or five parts, since it is better to cook the kebabs in the pan small. They will be more convenient to turn over, remove.
6. We form oblong sausages on sticks, press firmly to make the form stronger.
7. Grease the pan with vegetable oil. We put on the fire. It is advisable to take a bowl with a thick bottom, which will evenly distribute the heat.
8. Spread the kebabs. Cook from all sides on medium heat, give the dish a good fry. Covering the pan is not advisable, so as not to provoke the release of juices, otherwise the dish will begin to stew. A beautiful crust will not work.
Lamb kebab with vodka (cognac)
Vodka is added to the lamb kebab for this. But you can also use cognac, it will turn out no worse. An alcoholic drink will improve the taste of meat, make it more tender.
Ingredients
• 0.5 kg of lamb stuffing;
• 20 ml of vodka;
• 2 cloves of garlic;
• 1 small onion;
• black pepper, salt.
Cooking
1. Pour vodka into the lamb meat, carefully knead a couple of minutes. It is necessary that the drink penetrates into the fibers, is completely absorbed.
2. Grind the onion and garlic, add to the minced meat.
3. Pour black pepper and salt. About a teaspoon should go without a slide.
4. Knead the base for kebabs for about ten minutes. Until it reaches the desired consistency and stickiness.
5. Divide into 5 parts, form elongated cutlets, cover with cling film and send for an hour to the refrigerator.
6. We take out, carefully pierce each piece with skewer, with a wetted hand we firmly press it to the stick, stretch it.
7. We spread it on a hot brazier, bring to readiness. But you can cook in a frying pan or in the oven, as was done in the recipes above.
Lamb and chicken kebab
For kebabs, you can not use ready-made chicken headlights, since it mainly consists of skins, fat. Better to take trimmings from the hips or breast, it is possible with the skin.
Ingredients
• 400 g of fatty mutton;
• 250 g of chicken;
• 2 onion heads;
• pepper, salt, garlic if desired.
Cooking
1. We make mixed meat from two types of meat.
2. Add chopped onion very finely, you can squeeze a clove of garlic. Season with spices.
3. Knead the cutlet mass and send to the refrigerator to infuse.
4. We make kebabs. We spread it on a heated brazier, cook over strong heat until golden brown on all sides.
Lamb and beef kebab
Beef is often mixed with lamb for making kebabs. These two types of meat are perfectly combined, have a pronounced taste, the dishes from them are simply delicious.
Ingredients
• 400 g of mutton;
• 200 g fat tail fat or fat;
• 400 g of beef;
• 1 tsp ketchup or tomato paste;
• 100 g of onion;
• 2 cloves of garlic;
• 1 tbsp. l chopped cilantro;
• salt pepper.
Cooking
1. Twist two types of meat and fat tail fat. Or take any other fat.
2. Add tomato paste or a spoon with a slide of tomato ketchup.
3. Put chopped onions and garlic, add cilantro, salt. Season the minced kebabs with spices.
4. Thoroughly knead the base for about five minutes.
5. Divide into several parts by the number of kebabs. Cover with a film, leave in the refrigerator for a couple of hours.
6. Soak wooden skewers, remove from water.
7. We put the kebabs on the prepared sticks, press firmly, align and lengthen.
8. We cook in any convenient way, it is possible on the grill, pan, in the oven.
Lamb kebab - useful tips and tricks
• You can even put old or not very fresh mutton in kebabs. But before cooking the minced meat, pieces must be greased with vodka or grated with mustard, left for an hour, and can be longer. After that, the meat can be twisted.
• If the minced meat is loose, it will fall off the skewer, it will not work to form kebabs. Only long kneading will help correct the situation. But in no case should you use the combine. Kebabs love human hands.
• It is important to string and sculpt minced meat on skewers so that there are no holes or air between them, we press very tightly. Otherwise, steam will accumulate in the holes during frying, moisture, kebab will simply fall apart.
• If the minced meat is stirred with bare hands, then they are dipped in warm and even hot water. But if a rubber glove is used, then the hands should be moistened with cold water when forming the kebab.
