Recipe for minced pork lula kebab: description, method of cooking beef, lamb at home, tips from housewives

Sausages from an oriental fairy tale

Lula kebab is one of the most popular dishes of Caucasian, Central Asian and Balkan cuisines. It is difficult to say who prepared them for the first time and in what country. Even in the name, several roots can be traced at once. Translated from Turkic, lula means “pipe”, and kebab in Arabic means “meat”. This matches the appearance of the dish to the fullest.

Traditionally, lula kebab is made from lamb. However, they turn out just as good from pork, veal, chicken and turkey. In some countries, lula is made from rabbit and game. But it’s best to take several types of meat at once in approximately the same proportions and make mixed minced meat. An important point: the fat layer is not cut off, because it is what gives it juiciness and rich taste.

How and with what to serve lula kebab?

In general, you can complement the dish with any side dish. But it is better to combine it with all kinds of vegetable salads. An excellent side dish for kebabs would be canned green peas. In this case, you won’t even need additional sauces for the dish.

The meat dish in question is usually served hot. Although some gourmets like to cut chilled kebabs into small pieces and use them instead of sausage when forming sandwiches.

It is customary to serve lula kebabs without skewers and skewers. Therefore, they must first be removed from a wooden or metal base, carefully holding them with a fork.

Eastern housewives traditionally serve meat cooked on skewers with hot homemade pita bread or flatbread, with pickled onion rings and any herbs. Among the sauces, it is better to choose those that are mixed with tomato paste or fresh tomatoes. Tkemali sauce will perfectly complement kebabs. It is desirable that all such additives be spicy.

As for alcoholic drinks, table grape wine is served at the table, on which the central dish is lula kebab. It's better to choose red.

Lula kebab is a traditional Arab dish, which is a long cutlet, fried and put on a skewer or skewer. The traditional ingredients for preparing this dish are, of course, meat and onions.

Onions need to be taken in large quantities, and as for the requirements for lamb, fatty meat is better. Lula kebab differs from ordinary cutlets in that it does not contain eggs and bread, but uses various spices, such as garlic and pepper. There are quite a few different options for making kebab, they depend on the method of preparation and on the ingredients from which they are prepared.

Who's in the main lineup?

To prepare lula kebab at home, you will need a few more essential ingredients. The first and most important is fat, that is, lard. It is this that gives the minced meat viscosity so that the formed sausages do not fall from the skewers onto the coals. Fat is taken at least a fifth of the total mass of minced meat. You should not pass it through a meat grinder, otherwise you will end up with a shapeless paste. And since we need a grainy consistency, it is better to finely chop the lard with a knife.

Another required ingredient is onions. It also makes the minced meat juicy and gives it a subtle flavor. The main thing here is not to overdo it - a third of the onion in relation to the entire meat mass will be enough. Leave the eggs, bread soaked in milk and starch for the cutlets. No thickeners are required for lula kebab. You shouldn’t get too carried away with spices either. Freshly ground black pepper and cumin will suffice. Do not salt the minced meat too much, otherwise you risk making the fried meat dry and tough. Remember, salt and all spices are added at the very end.

Helpful tips for cooking

Traditionally, this dish is prepared from the meat of young lambs, but in our country it is quite acceptable to use any type of product.
If you are unsure about its freshness, it is pre-soaked in at least 40% alcohol, but I would not recommend cooking something on the grill with it.
Fat tail fat or lard is always present in cooking.
Beat the chopped dish continuously for twenty minutes.
Then let it brew for three hours in a cool place.
The amount of salt is strictly based on content.
I always pre-soak wooden skewers, this prevents them from burning during cooking.
It is good for the skewers to be thoroughly cleaned of carbon deposits and fat.
When stringing chopped meat, try to do it as tightly as possible, this will allow you to prepare beautiful and tasty products.
To avoid grease sticking to the handles, use gloves when preparing and wet them periodically in hot water.
When cooking over a fire, make sure that it is medium, so the dish will definitely turn out to be the desired doneness.
The same can be said about the oven. Monitor his temperature.
If you decide to fry in a frying pan, then put less fat in the product, or fry in a small amount of oil.

It's probably time to call it a day. I tried to describe in great detail every step of preparing both the chopped product itself and the sauce for it. And yes
what is this dish usually served with? Do you still have questions? Write in the comments and I will be happy to answer them.
But I think until you start cooking everything will be clear. Go ahead and be sure to write whether you succeeded or not. But I doubt that after such a detailed article, something might not work out.
An important point: you need to cook with great desire and a good mood. In this case, it turns out even better than expected. Tested in my experience.
Did you like the article? Write “Class” on social networks, so more people from different parts of our world will see us and perhaps offer their traditional advice in the comments, it’s very interesting to learn. And I will also learn something new together with you.
I am grateful to you for your attention and patience in reading my article. And if I inspired you to cook Lyulya - Kebab, then it’s not in vain that I tried so hard.

Bon appetit, my friends!

From knife to skewer

Let's talk in more detail about the intricacies of preparing meat. To prepare minced meat, professional chefs recommend using a well-sharpened wide knife. As a last resort, you can resort to using a meat grinder with a large grid. But before this, it is important to carefully remove all veins and films from the meat. Only then will the lula turn out truly tender and juicy.

Fresh minced meat is kneaded with your hands for a long time - about 10-15 minutes. This is necessary to evenly distribute the onion and lard throughout the entire mass, as well as to obtain the necessary viscosity and density. As soon as the minced meat stops sticking to your hands and acquires a uniform consistency, you have completed the task. It should now harden in the refrigerator. It is advisable to let it rest for 2-3 hours.

If you are using wooden skewers, soak them in water beforehand. To make sausages, prepare a bowl of warm salted water. You will need to wet your hands in it to form dense, smooth sausages. Under no circumstances should the minced meat be left on your hands - this will cause voids to form inside. Make sausages of medium thickness so that they have time to cook properly inside.

How long does it take to cook lula kebab on coals? On average, this takes 10–12 minutes. It is important to turn them over at least four times. This way you will achieve even roasting and an appetizing golden brown crust. It's easy to check if the meat is done. Try to move the lula from the skewer - the well-fried sausage slides off by itself.

Grilled minced chicken recipe

With the arrival of warmer weather and the most beloved summer season, it is simply impossible to refuse to prepare various types of barbecue. Chopped skewers are usually prepared from lamb, veal, chicken, and sometimes we even make it from pork. Well, what’s wrong with this? If we use it, then we can experiment. After all, she is very loved in our country and what picnic would be complete without her. The neck with layers of fat turns out to be tender and juicy in taste.

It is also possible to mix different types of cuts, with or without the addition of fat tail or lard. As for even chicken products. The chicken product makes Lula kebab delicious both in the oven and over an open fire. In this method, I also tried to make the description as detailed as possible, so that you get a beautiful and tasty dish the first time.

We will use chicken.

Product composition:

Chicken legs – 5 pieces;
Fat tail fat – 0.15 kg;
Onions - 3 pieces;
Table salt – 2 teaspoons;
Ground pepper – 1 teaspoon;
Zira – 1 teaspoon;
Coriander – 2 teaspoons.

And of course, judging by the name, you will need a grill, skewers, coal and a good mood.

Let's get started:

We peel the chicken legs, carefully remove the muscle from them and chop them. The larger the ham, the better. The meat should be at least a kilogram. The rest of the ingredients are taken from this mass.
Cut pre-frozen fat tail or lard into half-centimeter cubes. And the knife must be sharply sharpened.
We cut the onions into the same squares, I understand that this is not easy, but you need to try. Larger pieces give little juice and are strongly felt in the finished products.

But grinding with a meat grinder is absolutely forbidden. It will give so much juice that your products will fall apart without being properly cooked on the fire.

Who said it would be easy? Cooking is an interesting and not simple art, but by learning it, you seem to be immersed in a colorful world of taste, enjoying the masterpieces of your own preparation.

Mix the crushed mass, onion and fat. I also prefer to grind the spices in a mortar, along with salt and ground black pepper. The main thing is to strictly observe the salt limit.

For one kilogram of chopped chicken mass there is one tablespoon of salt.

Next comes the turn of beating the minced meat. At least 15-20 minutes, then the state is similar to dough. During this time, protein will be released, and it will hold the raw material like a transparent mesh.
Place everything in a bowl and squeeze out any air pockets.

Cover the bowl with foil with holes. And refrigerate for at least 3 hours to harden the fatty ingredient.
Meanwhile, light a fire in the grill.
And my advice to you is that I don’t recommend using chemical fires for this; chicken absorbs all the odors quite strongly during cooking, and you don’t want to spoil it with chemicals.
Many people don’t like to use coals either, preferring to use only firewood. But for me, in fact, this is not important.
Now prepare yourself some still hot water in a bowl for dipping your hands in it when forming the pieces.
Let's start with the workpiece again, take it out of the cold, knead it well and divide it into portions of one hundred grams each.
Roll each portion into a very tight ball. For convenience, now wet your hands in hot water. This way the fat will not stick to your hands.
We take a skewer and, with smooth but firm movements, pull the ball into a long, thin sausage. The most important thing is to keep the proportions, it should be the same size along the entire length.

Make sure that no air remains inside.

We secure the ends of the sausage tightly. Form the ends into cone-shaped ponytails.
And without wasting time, put the skewers on the heated grill.

Watch the heat; if flames appear, dry them with water, and if, on the contrary, it is not enough, then use a fan.

Do not move away from the fire, since the skewers need to be turned little by little all the time.
Determine the degree of readiness yourself, since how quickly Lyulya will cook depends on the size of the product and the heat supplied. A nice crispy crust should just appear.
The kebab prepared in this way is very aromatic and tempting in appearance. When you remove them from the skewer, not a lot of meat juice flows out onto the dish. It looks very tasty. I'd like to try it, don't I?

Well, let’s continue with today’s delicious article.

Lamb with a bouquet of spices

Now let’s prepare lula kebab on the grill according to our recipes. Let's start with the traditional lamb lyula, which is especially loved in the Caucasus. Here you can experiment a little with spices. But be careful: add them little by little and constantly take a sample.

Ingredients:

lamb pulp (back part) - 1 kg
fat tail fat - 200 g
onions - 150 g
ground coriander - 1 tsp.
zira - 0.5 tsp.
sweet paprika - 0.5 tsp.
hot red pepper - a pinch
salt and black pepper - to taste
fresh cilantro and green onions, for serving

Let's start the process:

We clean the lamb from films and veins, chop it across the fibers into layers 1.5 cm thick, and then into small cubes.
First cut the fat into strips, and then into small pieces the size of a grain of rice.
Peel the onions and cut them into small cubes.
Combine meat, lard and onion, mix well, lightly beat on a wooden board.
Season the resulting mass with salt and spices.
Cover the bowl with minced meat with cling film and put it in the refrigerator for 2 hours.
We form the minced meat into dense, not too thick sausages, and place them on skewers.
Fry the sausages over hot coals, turning occasionally.
Serve lula kebab hot, with fresh herbs, green onions and narsharab sauce.

Secrets of making lula kebab at home

If you can’t go out into nature and cook lula kebab over an open fire, don’t worry. It is quite possible to fry it at home in the oven by stringing the cutlets using the technology described above on wooden skewers. To prevent them from burning in the oven, they must first be soaked in water.

Lula kebab on wooden skewers for cooking in the oven

Using these little tricks, you can safely take on the preparation of lula kebab. And family and friends invited to the table will undoubtedly appreciate your culinary skills. Bon appetit!

Bottom line

Knowing the secrets of making lula kebab, you can easily replace your usual kebabs with an unusual and interesting dish and surprise your friends on your next trip to nature or while relaxing at your summer cottage. By selecting high-quality products and properly frying the minced meat, you will receive an exquisite delicacy that can be prepared even at home.

Starring beef

Beef lula kebab is not prepared so often, and it is completely in vain. In this version they turn out very tasty. You just need to add just a little pork. Some housewives resort to this trick to form even sausages. You need to take two plastic bottles so that one can be tightly inserted into the other. The bottom of a larger bottle is cut off and filled with minced meat. And the second is used as a piston. This way neat sausages come out of the neck.

Ingredients:

beef - 800 g
pork - 200 g
onions - 250 g
cilantro - 5–7 sprigs
garlic - 1-2 cloves
salt, black pepper, paprika - to taste

Grind the lamb and beef through a meat grinder with a large grid. Chop the onion by hand as finely as possible. Cut off the stems of the cilantro and finely chop the leaves. Pass the garlic through a press. Mix onions, garlic and herbs, season with salt and spices, and lightly mash with a masher. Carefully mix all this into the minced meat, beat it and put it in the refrigerator for a couple of hours.

We soak wooden skewers in water in advance, form minced meat balls on them, and compact them well. You can create a grill effect in the oven like this. Line a tall baking dish with foil, place a wire rack or metal rods on top, and place the cradle itself on top of them. We will bake them at 250°C in convection mode for 10 minutes. Don't forget to turn them over once. Serve beef lula kebabs with spicy tomato sauce and plenty of herbs.

Types of minced meat for lula kebab

Pork recipe

Minced pork is more affordable and more familiar to many housewives , especially since it will make lula-keba juicy and tender. It contains unsalted pork lard.

pork neck 1kg.
lard 200g.
bow5pcs.
ground black pepper 1 tsp. l.
dried basil 1 tsp. l.
salt to taste

You need to take meat with a layer, such as the neck, shoulder, or meat along the spine. For lean meats, use more lard.

Step-by-step recipe for cooking at home:

We wash fresh meat under running water and remove excess moisture using a paper towel. Cut into pieces like goulash and coarsely chop through a meat grinder.
Cut the onion into small cubes.
Grind the frozen lard using a blender to a paste-like consistency.
Combine lard, minced meat, onion, spices, and salt.
Mix and beat the minced meat for about 10 minutes. After the minced meat has become elastic, dense and viscous, put it in the refrigerator for an hour.
We form cutlets from the chilled minced meat and put them on wooden sticks or skewers.
Heat a cast iron frying pan over maximum heat with vegetable oil and place the sausages into it. Fry on both sides for 3-5 minutes until golden brown, then turn down the heat and simmer for another 15 minutes.
We check the readiness of the lula kebab using a toothpick: if it easily enters the meat, it means it is cooked.
Place the finished dish on a plate in a bed of greens.

Adviсe:

Pork itself is more watery and wet, so carefully remove excess moisture from the meat after rinsing it.
Beat the minced meat well, otherwise it will simply fall apart on the skewers.
Many people make the mistake of adding white bread to the minced meat to remove excess moisture from the pork, don’t repeat their mistakes, otherwise you’ll end up with just an ordinary cutlet on a stick.
To avoid splashing the entire kitchen with the meat mixture while mixing the minced meat, you can place it in a plastic bag.
Add salt in moderation; in excess it will dry out the finished dish.

Recipes for popular Turkish eggplant dishes: Turkish, babaganoush.

Beef

Beef is lean meat ; in order to get juicy minced meat for kebab, you will need large quantities of unsalted lard. Lamb fat is also an excellent option.

beef700gr.
lard 400g.
onions 5 pcs.
cilantro0.5 bunch
basil0.5 bunch
ground black pepper to taste
coriander to taste
zira to taste
salt to taste

Step-by-step cooking recipe:

Cut the chilled meat into pieces, remove the films and tendons from it. We pass it through a large grill and leave it in any container.
Add finely chopped lard to the meat.
Peel the onion, rinse under running water and cut very finely with a knife. We also wash the cilantro and chop it finely.
Mix all the ingredients, sprinkle with spices, add salt to taste. We begin to mix the minced meat until it becomes homogeneous. Beat for about 10 minutes. The result should be elastic minced meat, devoid of excess moisture.
Cover the meat with foil and place in the refrigerator for 1 hour.
After the time has passed, we take the minced meat out of the refrigerator and begin to make lula kebab: we form cutlets the size of a tennis ball and stick them around the skewer, so that the minced meat fits tightly to it.
Place the meat sausages on a baking sheet with high sides and place in the oven for 20 minutes at a temperature of 200 degrees.
Serve hot, garnish with herbs and vegetables.

Adviсe:

Choose fatty beef for this minced meat, with a marbled layer.
To prevent the minced meat from spreading, do not spare lard for it.
There is no need to get too carried away with spices; the meat should retain its natural taste, slightly emphasized by spices.

Turkish pizza pide and burek are loved not only by Turks, but also by guests of this country.

From lamb

Minced lamb is very tasty if it is finely chopped with special knives, as required by traditional oriental cuisine. In addition to the pulp, fat tail - lamb fat - is used to prepare minced meat, thanks to which it turns out juicy and aromatic.

young lamb 500g.
lamb fat (tail fat) 150g.
bow1pc.
fresh dill 0.5 bunch
fresh cilantro0.5 bunch
coriander0.5 tsp. l.
salt to taste
black pepper to taste

Homemade recipe:

Prepare the minced meat: first cut the meat into small pieces and grind it coarsely in a meat grinder to preserve all the juiciness of the lamb.
Grind the fat tail with a blender until a paste-like consistency is formed.
Cut the onion and greens into small cubes with a knife.
In any container, combine minced meat, lard, onions, herbs, add spices and salt. Next, knead the mixture for 15 minutes, during which time it will thicken and release excess liquid.
Cool the minced meat in the refrigerator for at least an hour.
We sculpt the resulting cooled mass around a wooden skewer, carefully give it a rounded shape, and carefully secure it.
Fry in a frying pan for 5-7 minutes, then simmer for another 10 minutes with the lid closed.
Place the finished dish on pita bread and decorate with herbs and vegetables.

Adviсe:

The viscosity of the finished mixture depends on the amount of lard, and it should be at least a quarter of the meat.
It is preferable to take meat from dairy lambs or young lamb. It is distinguished by a light red color and white fatty layers.
We put the minced meat on skewers as soon as we take it out of the refrigerator, while it is cold, otherwise it will melt in your hands and fall off.
Greens can add bitterness to meat, so control the amount in the dish.

Note to housewives: recipes for gozleme, gyuvech.

Mixed

Minced beef and pork are an excellent combination for obtaining juicy minced meat for lula , because lean beef is complemented by fatty pork.

beef500g.
pork 500g.
onion (large) 5 pcs.
salt 10g.
zira0.5h. l.
ground black pepper to taste

Step-by-step recipe for cooking at home:

Grind the meat and lard through a large grinder.
Chop the onion into small cubes with a knife and place in the minced meat. Add salt and spices there. Mix the minced meat thoroughly until smooth and sticky, 15 minutes.
Keep the minced meat in the refrigerator for about an hour.
We form cutlets from cold minced meat, pierce them with wooden skewers.
Fry in a frying pan for 10 minutes until golden brown, then simmer for another 10 minutes until done.
We wrap the finished dish in pita bread along with herbs and eat it hot.

For gourmets: recipes for lahmajun and kuftu.

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.

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 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.

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.