To cook beef kebab, we take one kilogram of beef without bones, four to five heads of onion, four to five cloves of garlic, pepper and salt.

Let's start cooking this dish. Put the minced beef meat cooked in a deep bowl, first peel and then grate the onion on a coarse grater. clean and skip garlic, minced onion and crushed garlic in garlic press, add to ground beef.

Now add pepper and salt to the mince, mix it well. We take a small amount of minced meat in our hands and begin to make cutlets from it, rather tightly tamping them with our hands, put the resulting cutlets on the grill, which we later install on the brazier over the smoldering coals.

Fry the patties (that is, lula kebab) until they are ready, periodically turning the grill over. Remember that the heat should not be too strong and not too weak, but just moderate, then the kebab will fry evenly outside and inside. If you cannot determine the readiness of the dish by its appearance, pierce the cutlet with a knitting needle - when the juice that is released by the cutlet is transparent, then the dish is ready.

Kebab from pork.

To do this, we need the following products: one kilogram of pork and ground beef (a mixture of both of these minced meat), four to five onions, four to five cloves of garlic, pepper and salt.

We start to cook our kebab. Put both kinds of minced meat in one deep bowl, lay out the onion, pre-peeled and grated on a coarse grater, then the garlic peeled and passed through a press, then add salt and pepper, and then mix well, as if beating the mince. Now we take the stuffing with our hands and sculpt a lyula out of it, that is, such dense oblong cutlets. We spread each racking on the barbecue grill, and as soon as the grill is full, we place it on the brazier with heated coals. Constantly monitor the condition of your lyulya, sprinkle them with water, if necessary, turn the grate all the time so that the meat does not burn. Already by the color of the emitted liquid, you can easily find out whether the dish is ready or not. The color of the liquid is transparent - the dish is ready. Carefully remove the kebabs from the barbecue grill and shift to a serving dish. We can decorate with chopped greens.

Lamb kebab from lamb.

For cooking lamb kebabs, we need a pound of lamb, fifty grams of pork or chicken fat, two hundred and fifty grams of onion, four cloves of garlic, some hot red pepper, a small spoon of red wine vinegar, four or five sprigs of cilantro, a large pinch of coriander seeds, a large pinch Zira, a little salt, juice from half a lemon.

Now for the cooking itself. Thoroughly wash the lamb, clean it from the fatty films, quite small, we chop the fat tail with lamb with a knife. Peel the onions, cut them into large pieces, put them in a blender with garlic and cilantro and grind to a smooth mass. In a dry frying pan, warm the coriander together with zira for about two to three minutes, then transfer it to the mortar and pound the pestle to obtain a powder.

Now we take and mix the mutton mince with lard, onion-garlic mixture, crushed spices, pepper and salt, add lemon juice and mix it all thoroughly until smooth. Put all the minced meat in one bowl, sprinkle with vinegar, cover with a lid or foil and send for thirty minutes (and best of all for an hour) to the fridge

Pretty much warm up the grill. We form small kebabs of mince (oblong-shaped cutlets), string each into a separate skewer (while ensuring that the cutlet has no cracks, otherwise the cutlet will fall apart) and put it on a heated brazier with hot coals. Cook on one side for about five minutes, then turn over and fry for another four minutes on the damp side. Serve hot to the table.

Chicken kebab.

To cook chicken kebab from chicken meat, we will need one kilogram of boneless chicken meat, one hundred and one hundred and fifty grams of fat tail, three or four heads of onions, a little salt and pepper.

Let's start cooking. We clean the chicken meat from the skins, skip it with chicken fat and onions in a meat grinder or blender. The resulting stuffing necessarily peppered and salt. Mix it thoroughly, then put thirty to forty minutes in the fridge. From the minced meat we blind something like wieners or meatballs, which are strung on prepared skewers, put skewers from lula on a heated brazier with coals and keep there until full readiness, not forgetting periodically turning the skewers. Serve cooked kebabs with onions, sliced ​​rings, and fresh herbs.

Kebab from potato.

Well, the last option for cooking kebab - for vegetarians. To cook potato kebab, you need to take six hundred grams of potatoes, one hundred grams of onion, one hundred grams of green onions, fifty milliliters of three percent vinegar, pepper and salt.

And now let's start cooking potato kebab. To begin to clean the potatoes, wash it, cut into slices and skip in a meat grinder, mixed with peeled onions. Then add pepper and salt to the mixture, mix everything well and immediately put it on for about thirty to forty minutes in the refrigerator. We take the mass out of the refrigerator and sculpt sausages from the potato mass, string the sausages on the skewers, tightly pressing it to the metal. We put each skewer on a heated brazier and bake on hot coals until ready. Immediately before serving, sprinkle potato kebabs with chopped green onions and sprinkle with vinegar slightly. In addition, a side dish of fresh vegetables or a salad made from fresh vegetables and lemon juice dressing is perfect for this dish.

The difficulty of cooking kebab on an open fire

This dish came to us from the Middle East. Its name connects two words: the Turkic "Lula" ("pipe") and the Arabic "kebab" ("fried meat"). Therefore, it is not difficult to guess that it represents a patty in the form of an oblong briquette. But if you fry such minced meatballs in a skillet or in a baking sheet, then on the grill the culinary process requires some knowledge and skill. Indeed, unlike kebabs, minced meat can simply disintegrate and slide from a skewer onto coals. Here you will learn how to cook lula kebab.

Meat selection

Those who argue that a real culinary masterpiece is prepared only from mutton and exclusively with added fat-fat are decidedly wrong. If this were the case, the distribution area of ​​the dish would not go beyond the territories where sheep are raised. But the lula kebab does not go into mangaless not only in Central Asia, but also in the Caucasus and even in Europe, in the Balkans. Therefore, with a clear conscience, you can use for this dish and beef, and pork (or mixed beef), and even chicken. In the lyula, the binding element is not at all eggs, flour, or a bun soaked in milk, but lard. Moreover, its share in relation to meat should be a third, no less. All products should be only chilled, not frozen - this is also very important.

Product Preparation

Anyone who knows how to cook a kebab on the grill will tell you that this is the hardest part of the job. Meat and lard must be minced, and the use of any blenders and other kitchen assistants may have a deplorable effect on the sausages on skewers. When scrolling the pulp in a machine way, a lot of moisture is released, and the stuffing "spreads". You need to put a piece and cut it first along the fibers, then rotate the cutting board 90 degrees and cut across, then turn again and chop again until a bloody mess comes out of the meat. The same procedure is repeated with a piece of bacon, and it should be the consistency of the paste. Next, mix both components, add chopped onions (do not overdo it, it also releases unwanted moisture), cilantro greens and spices (zira, coriander, hop-suneli).

Kneading minced meat

Lyulya-kebab on mangalelyut strong male hand. And it's not even the fact that the stuffing should be carefully kneaded, whipping (and simultaneously adding salt, pepper and a couple of drops of lemon juice), but the fact that it needs to be kneaded like a dough. To avoid splashing, the mass is wrapped in a cellophane bag. They are beaten with force on the table, crumpled, hit again on the surface - and so for 10 minutes. Then they grease the palms with vegetable oil, remove the mince from the paper bag and knead it mercilessly for another quarter of an hour. Then clean in the fridge for an hour.

Mounting on a skewer

It would be more correct to say “turning on a skewer,” since a lot is formed on skewers. Experienced by experience: man-made lyulya kebab is best obtained on classic-shaped skewers of a classic rather than flat shape. We take the mince out of the refrigerator and quickly, quickly, until the mass is softened, sculpt sausages from it around the core. The mass has the consistency of clay, so the difficulties should not arise.

Roasting

The flame should burn out, and the coals should be whitened with a whitish bloom. It's time to fry Lyulya kebab on the grill. We quit for exactly a minute and turn the cutlet over to the other side in the heat. Another minute - turn over again. And then, when the edges of the product are already “grabbed,” you can fry for five to seven minutes on each side.

Every lover holiday cottage   knows a lot of kebab recipes. But if this dish is fed up, and it is hard to do without fragrant roasted meat in nature, the way out is to prepare a no less tasty and healthy dish called lyulya kebab.

Recipe for cooking kebab on the grill

In the traditional version of this dish requires lamb. But since its price is significantly higher than other types of meat and it is most difficult to find, ordinary beef or pork can be used to prepare this dish. For those who prefer “not too hard and not too soft” food, minced meat made from half of pork and beef will do. However, it can be purchased and the store in finished form.

A distinctive feature of minced meat is that it does not add bread crumbs or flour. Chunks of meat are simply chopped or minced, after which the onion is cut into small squares (2-3 large onions are required for 1 kg of meat)   and garlic.

Seasonings and herbs to taste are poured into the resulting mass. In the traditional version, cindza is used in large quantities. Then eggs are added at the rate of 2 pcs. on 1 kgmeat and thoroughly mixed for at least a quarter of an hour. Then the stuffing repels: for this you need to pick up the stuffing and throw it back into the tank where it was lying, with great force. Some use a beating method in the bag that prevents the appearance of excess spatter: the mixture is applied to a plastic bag and thrown into the air.

This should continue until the mixture becomes homogeneous, sticky to the touch. After this procedure, the stuffing should be left for an hour to make it look more dense.

For direct frying it will take: first, second, or. It is not recommended to cook on skewers or skewers on flat models, as in this case the “future dinner” may fall and be among the coals. For decorative purposes, you can use wooden skewers, because, without removing them, you can serve the finished dish immediately to the table. However, such a device has a significant drawback - it is impossible to connect the drive for rotation to it, so the degree of readiness of the dish will have to be continuously monitored.

Beef kebab recipe

From the mince should be molded sausages with a diameter in 3-4 cm   They can be of any length, as long as after the nozzle for the skewer there is still at least 4-5 cm   from the ends on both sides. Sausages should be dense and smooth in appearance. So that the sticky mass does not stick to the hands, you can grease your palms with salt water, sunflower or olive oil. Thanks to butter, the dish will later be fried with an appetizing and fragrant crust. However, it is much easier sometimes not to stick sausages on the twig, but to form them immediately around it. Some for cooking this dish use

Lyulya Kebab is an amazing and delicious dish for cooking on the grill! There are many recipes for cooking such a dish. Traditionally, kebab is used for lamb, but, depending on local traditions and customs, it can also be beef, goat, chicken or pork ... There are options for vegetarian kebab-potato, beans, fish and seafood.

Ingredients: 1 kg of pork, 0.3-0.4 kg of fat, 2 onions, 3-4 cloves of garlic, 20 ml of brandy, dry basil, a pinch of dry paprika, a little lemon juice, salt and pepper to taste, a bit of olive oil.

The secret to a delicious kebab is that the meat must be marinated for several hours. What we will do! Cut the meat into pieces of the same size.

Add salt, pepper, paprika, lemon juice, brandy, olive oil and mix well. Leave in the fridge to marinate for several hours.

After the time, skip the meat, lard, onion, garlic through the meat grinder several times.

Add a little dry basil. The result is a homogeneous mince.

Thoroughly knead the mince with your hands for 25 minutes. Then you need to “beat off” the stuffing: for this you need to pick up the stuffing and throw it back into the container where it was lying, with great force or on the table. This should continue until the mixture becomes homogeneous, sticky to the touch.

After this procedure, the stuffing should be left for an hour to make it look more dense. Now send the stuffing in the fridge to cool a little. I left it for the night.

For lula kebab, we will need hot, long-burning coals. Before you go to plant them, put the stuffing in the fridge for a while, it should be cool, but not freeze. If you are cooking it in nature, then put the stuffing in cold water or a bucket of cold water, or better still get a cooler bag! Facets we need a lot. Firewood is suitable beech, cherry, oak - they keep the temperature well.

We take wide rigid skewers, put them closer to the brazier and begin to sculpt the kebab. Dip your hands in hot water, take a handful of minced meat, mold an oblong patty from it and put it on a skewer, smoothing it all the way. You can press the stuffing in some places with your fingers, making the lula kebab as if figured. Patience, perhaps the first time you do not succeed and the stuffing will “drain” with a skewer. Start all over again ... No need to put a lot of minced meat on one skewer at once, make the kebab thin enough or in the form of small sausages.

The kebab is cooked on fairly hot coals, it should be turned more often than another kebab, and it is advisable to constantly fan off something so that it does not overdry in hot air rising from the coals, but baked quickly. Lift the skewers and inspect the side that is fried: as soon as you see that the meat has changed color, turn it over.

Put on the skewer and whole tomatoes, they are perfect for Lula kebab.

Turning a second time, watch out for juice. The first droplets appeared - turn over again so that the kebab does not burn in the flames of fire.

Ready lula-kebab should have a hard crust and inside the cut is uniform in color. Hot juice should flow from the core. If the meat is overcooked, then there will be no juice and the kebab will be too dry.

KSAT, marinated onions are perfect with kebabs. Finely chop the onion half rings and wash it in cold water. Lightly squeeze the onion with your hands. We send onions to the dishes, where we will pickle them. Add salt, pepper. Instead of the usual vinegar, I used natural grape vinegar. Add olive oil and grape vinegar. Mix well and leave to marinate until cooked lula kebab.

But what a kebab without sauce! It enhances the taste of it. unusual dishes, and watered from above serves also as its peculiar decoration.

For the sauce: a few sprigs of dill, 5-7 basil leaves, a few sprigs of parsley, 3-4 cloves of garlic, 1 large tomato, 30 ml of olive oil, 1 tbsp. vinegar, 30 ml of water.

Finely chop everything with a knife, add spices and refuel.

Once you try this dish on the grill and you will love it forever!

Lula kebab recipe on the grill is simple and suitable for any holiday - whether it is a picnic in a friendly company or a homemade holiday feast, and be sure to surprise guests with its unique taste.

Recipes cooking Lula kebab on the grill a variety.

Lyulya-kebab is a traditional Caucasian dish, which is prepared mostly of lamb with the addition of lard. However, his recipes can be adapted to Russian cuisine with pork and lard.

We will need:

• pork - 1 kg;
• 2 onions;
• fat - 300 grams;
• salt;
• pepper;
• spices to taste.

Cooking minced meat

Mince pork with onions, add finely chopped onion, salt, pepper and spices to taste.

Mince you need to knead hands very well and for a long time, so that it is elastic and then does not fall off the skewer. After vymeski put it in the fridge for about 3 hours.

Next, cook potatoes

It must first be boiled in uniform, cleaned and scrolled through a meat grinder.

Potatoes should be sticky and sticky. Add chopped bacon, salt, spices to taste, crepe.

Cooking barbecue

We will cook on coals, so make a fire, wait until the wood burns. To prevent potatoes from sticking to their hands, when we put them on a skewer, we grease our hands with vegetable oil. We make of potato peculiar cutlets and knead.

We put the potatoes on a skewer and gently, so that there are no cracks, stretch it over the skewer. Squeeze the edges of the potatoes on a skewer so that they are pressed against it (then, during the cooking process, it will not fall apart). Potatoes for barbecue ready.

Now do the same with the meat. We moisten hands in sunflower oil, take a piece of minced meat, make a cutlet, put it on a skewer and also knead it and drop it a little lower on the skewer. Meat should lie flat and not fall down.

First we put meat on the grill, because it needs more heat, and then potatoes. In the process of cooking on the grill meat must be constantly rotated. It should be juicy - to produce juice. Skewers should be flat - on them, kebab made of pork on the grill will hold better.

When the meat is already ready, you can put on the edges and potatoes. It should be prepared quickly and simply become covered with a crust, because the potatoes are boiled. Knife check for readiness. If there is a red juice - continue to cook.

Recipe Lyulya kebab from beef on the grill

Lula kebab recipe from beef contains the following ingredients:

• vegetable oil;
• garlic - 3 pcs .;
• green onions;
• ground beef;
• salt, pepper to taste;
• onions - 2 pcs .;
• one red pepper (sweet).

The cooking process is quite simple. For minced beef skip through a meat grinder. Add the finely chopped garlic and onion. Salt, pepper, add herbs, mix well, beat off with all our might and put in the fridge for about 30-40 minutes.

Peel the remaining onions and cut them into rings. Pepper cut into small squares, after removing the core. Wet hands to form sausages 3-4 cm wide and 5-7 cm long.

Put them on a skewer with onion and pepper and fry lula kebab from beef on the grill. Enjoy your meal!

Chicken Lula Kebab Recipe

Composition:

• a pound of chicken fillet;
• 2 sweet peppers;
• onion - 2 pcs .;
• 50 grams of hard cheese;
• 3 tablespoons of oil;
• 2 eggs of chicken;
• salt, pepper, herbs to taste.

For cooking, we use wooden skewers that are pre-soaked in water so that the meat does not stick when frying. Peppers put in the oven on the grill. It is necessary to bake about 10 minutes, before the appearance of black tan. The pulp of the pepper after cooling to cut into small squares. Chicken fillet finely chopped, then chopped into coarse mince. Cut the cheese and onion into small pieces.

Mix minced chicken, pepper, cheese and onion, add eggs and butter (butter should be soft). Salt, pepper, mix well. Leave minced meat in the fridge for about half an hour.

With wet hands we make sausages and we put them on wooden skewers. Put the skewers in the form for roasting in the oven, preheated to 180-200 degrees. Bake for about 20 minutes until golden color appears.

Serve the dish with tomatoes, vinegar and oil. Enjoy your meal!

Recommendations: do not buy ready minced chicken for a dish and even skip a chicken through a meat grinder. Only in a knife-cut form, the kebab will have exactly the taste that can be maximally squeezed out of the meat - juicy and tender.

Lula kebab recipe from turkey in sauce

Lyulya kebab recipe:

• a pound of turkey fillet;
• onion - 1 pc .;
• 1 tsp. ground coriander;
• 1 tsp. sweet paprika;
• 1 tsp. paprika.

For tomato sauce:

• 1 kg of tomatoes;
• garlic - 3 cloves;
• chili pepper - 1 pc .;
• a mixture of herbs to meat;
• 1 tbsp. l Sahara;
• salt, pepper to taste.

Cut the turkey fillet into small pieces and skip through a meat grinder. Finely cut the onion and add to the stuffing. Add spices, salt, pepper, thoroughly interfere with your hands until the mixture becomes homogeneous. Throw stuffing in the bowl several times. Put the meat in the fridge for half an hour. We put the tomatoes in boiling water for two minutes, drain the water and remove the skin from them.

Tomatoes and chilli pee through a blender. Add garlic to the sauce, sprinkle with spices, sugar, salt and pepper. Put the sauce on the fire. After it boils, cook for another half an hour. Serving sauce should be warm.

We make cutlets from mince, put on a skewer and make the required length of kebab. Fry on the grill for about 15 minutes.

To serve, add in the dish red onion rings, lettuce leaves and pour olive oil. Serve with tomato sauce.