Lula kebab from minced pork and chicken on the grill

Step-by-step recipe for making chicken kebab

12 pieces

1 hour 35 minutes

138 kcal

5/5 (1)

If you are already tired of barbecue, then join me and we will learn how to cook an exquisite dish that your friends and family will definitely enjoy. At first glance, it seems that there is nothing complicated in preparing lula kebab, but some nuances still need to be known in order for the dish to turn out tasty and aesthetically pleasing.

I want to share with you the secrets of cooking lula kebab in the oven and in the fresh air, on the grill.

Recipe for minced chicken lula kebab in the oven

Kitchen utensils: skewers; wooden cutting board; kitchen scales; sharp long knife; meat grinder; deep dishes for minced meat; cling film; silicone brush; lattice; baking sheet with high sides.

1. Wash 800-900 g of chicken fillet thoroughly with running water, then wipe with paper towels, remove the film and other excess elements. Cut the meat into medium-sized pieces so that they easily pass through the neck of the meat grinder. Pass the shredded chicken through a meat grinder with a fine nozzle.
2. Peel three onions, then wash them and chop them as finely as possible. Place the chopped onion in a bowl with the twisted chicken, then pepper and salt the mixture according to your personal taste preferences.
3. Add your favorite spices there. I prefer to enhance the taste of the delicacy with a pinch of ground red pepper and coriander.
4. Mix the prepared components intensively for approximately 7-10 minutes until a homogeneous viscous mass resembling dough is obtained.
5. Now the finished minced meat needs to be beaten. To do this, pick it up in your hands and throw it back into the bowl. Cover the meat mixture with cling film and place the bowl in the refrigerator for an hour or two.

1. Turn on the oven to preheat to 250 degrees. Lubricate the grill generously with sunflower oil using a silicone brush.
2. We tear off a piece of minced meat from the total mass, form it into a ball, and then manually roll it into an oblong piece.
3. We string the formed lula kebab onto a skewer previously soaked in water and place it on a greased grate.
4. In the same way we sculpt the remaining products until the minced meat is finished.

1. Pour 400-500 ml of water into a baking sheet with high sides, it all depends on the depth and size of the baking sheet.
2. Place the pan with water on the lower level of the preheated oven. Place a wire rack with the products over the baking sheet.

Bake the delicacy for about 20-25 minutes, while keeping an eye on the water on the baking sheet - it should not boil violently, just a gentle gurgle is enough. If necessary, reduce the oven temperature.

minced meat lula kebab recipe in the oven

The detailed process of cooking lula kebab from minced chicken in a steamed oven is shown in the video below.

• To prepare this dish, use exclusively fresh chicken and never use frozen chicken.
• Before threading the meat onto skewers, I recommend soaking the sticks in water for five minutes so that they do not burn while the product is baking.
• Some housewives pass whole onions through a meat grinder along with the meat, but I advise chopping them with a knife ahead of time, since it is in this form that the vegetable retains its juice, and the products turn out more juicy and rich. In addition, onions ground in a meat grinder can make the minced meat watery, and then it will be difficult to secure the meat mass on the skewers.
• For beginners, I recommend a simple method of beating minced meat: put the stirred meat mass into a plastic bag, squeeze out the air from it, then tie it tightly, after which you throw the bag of minced meat on the table approximately 12-16 times. This way, pieces of minced meat will not stain either you or the kitchen.
• To prevent the minced meat from sticking to your hands while shaping the product, lightly wet your hands with cold water or a small amount of sunflower oil.
• If the minced meat turns out to be too liquid, add lard to it, it can increase the viscosity of the mass. Select the required amount of this product at the rate of 1 to 3 of the total chicken mass. If you don’t have lard on hand, pour a couple of tablespoons of sunflower oil into a bowl of minced meat, this should also help.
• According to the recipe described above, you can prepare lula kebab with absolutely any type of meat: lamb, beef, veal or pork. However, in this case, be sure to increase the cooking time. The most delicious products are obtained from cold cuts of beef and pork in equal proportions.

Cooking time: 1:30-1:50. Calorie content (per 100 g): 218-220 kcal. Number of products: from 4 to 6 pieces. Kitchen utensils: meat grinder or food processor; sharp long knife; kitchen scales; wooden cutting board; barbecue; flat skewers.

1. Thoroughly wash 1-1.2 chicken fillets, then clean them of film and veins. Cut the chicken into small pieces so that they can easily pass through the neck of the meat grinder. We do the same with 300-310 g of lard.
2. Alternately pass the chopped meat and lard through a meat grinder with a large attachment.
3. Chop two pre-peeled onions using a knife. The thinner we cut the product, the more viscous and juicy minced meat we will get.
4. We also finely chop the cilantro. Place the chopped onion and cilantro into a bowl with the meat, add 15-18 g of salt and 7-10 g of ground black pepper.
5. Now knead the minced meat intensively for approximately 10-15 minutes. It is careful kneading that is the main culinary secret that helps to prepare a real lula kebab. The mass should thicken and become homogeneous, and the onion and lard should be evenly distributed throughout it. Minced meat is considered ready when the meat mass is easily separated from your hands.
6. The kneaded minced meat must be beaten thoroughly: collect it in the palm of your hand and throw it back into the bowl, repeat this procedure 10-15 times.
7. Cover the prepared mass with cling film, then place it in the refrigerator for at least an hour, and preferably for 3-4 hours.

1. Wet your hands in cold water, take a small amount of minced meat and form it into an oval patty. We place the cutlet on a skewer and evenly distribute the minced meat over the working surface of the tool, forming a kind of sausage. It is important that there are no voids in the middle of the product, and that the edges of the minced meat adhere well to the skewer.
2. We send the products strung on skewers to the grill with burnt but not cooled coals.
3. The frying process takes 10-13 minutes, and we often turn the skewers so that the products are evenly fried and the inside is juicy.

The detailed process of cooking lula kebabs on the grill is presented in the video below.

• It is very important that the knives of the meat grinder attachment are sharpened, since we need the minced meat chopped, and not just crushed. If the nozzle is dull, it will squeeze out the meat juice, and it will become difficult to attach the products to the skewers, and they will also fall apart during frying on the grill.
• The integrity of the future lula kebab depends on how well the minced meat is beaten, so do not neglect this procedure.
• The minced meat must be cooled, but under no circumstances should it be frozen. This is necessary so that the lard hardens properly and the process of threading the meat onto a skewer does not create any special problems.
• When frying the product, make sure that the coals do not smoke too much. Otherwise, the lula kebab will become saturated with a pungent, rather unpleasant odor.

• Friends and family will definitely appreciate your culinary skills if you treat them to lula kebab in a frying pan.
• During your next trip to nature or your summer cottage, surprise everyone with your culinary talents - cook lula kebab on the grill.
• If you can’t go outdoors, don’t worry, cook a classic lula kebab in the oven. I assure you that the taste of this dish will in no way disappoint you.
• Knowing certain secrets and basic rules, you can prepare a tasty, juicy and uniquely aromatic beef lula kebab.

That's all! Describe in a few words your impressions of the chicken lula kebabs prepared according to the recipes described above. I would like to know whether you liked it or not, and if not, be sure to let me know that it didn’t work out. Thank you in advance and bon appetit!

Source: https://www.alizy.club/myaso-i-ptitsa/shashlyki/lyulya-kebab-iz-kuritsy.html

Lula kebab

Pickled onion

• Onions – 2 pcs. large;
• Greens – ½ bunch;
• Sugar – 0.5 tbsp. l.;
• Salt – 0.5 tbsp. l.;
• Apple or table vinegar - 1 tbsp. l.

To submit

• Lavash is thin;
• Lettuce leaves;
• Greens - optional.

How to choose the right ingredients

To prepare lula kebab, you need to use chicken fillet, for example from the breast, from which you can make minced chicken yourself, and for cooking in the oven, the minced meat should be supplemented with finely chopped chicken drumstick meat, with which you will preserve the juiciness of the finished meat.

Also, to maintain juiciness, choose refrigerated or fresh chicken rather than frozen.

1. Rinse all the meat needed for work under running water. From the chicken drumstick for lula kebab, we separate the meat from the bone and skin, and then it, together with the fillet, needs to be chopped using a heavy knife to the state of minced meat.
2. Now peel the onion and chop it finely or three on a coarse grater, the greens should be finely chopped. Combine the prepared onions and herbs with the minced meat, add salt and pepper, add seasonings to taste and mix thoroughly.
   Important! It is not recommended to use a meat grinder to create minced meat for this dish, as the minced meat will be too liquid in consistency, and the cradle caps may not be able to stay on the skewers during heat treatment.

   Did you know? In order for all the excess moisture to come out and make it easy to sculpt lula kebab, the minced meat must be thoroughly beaten, lifting it 15-20 cm above the bowl or table and sharply dropping it down. Beat for 5-7 minutes.

3. Cover the container with beaten minced meat with cling film or a plastic bag and put it in the refrigerator for 1 hour. Also, if you make lula on wooden skewers, you need to soak them in water and let them stand for about an hour.
4. While you have free time, you can pickle onions. In order to pickle onions, it only needs to sit for about 15 minutes, but I prefer onions that have well absorbed all the marinade juices, so I cook them earlier.
5. We peel the onion, cut it into thin half rings, and also finely chop the greens and put it all in a deep container. Add salt, sugar and vinegar, mix and leave to marinate.
6. After the required time has passed, take the minced meat out of the refrigerator and begin to form the cutlets.
   Before this process, scald the skewers with boiling water. Did you know? If the minced meat sticks to your hands too much, soak them in warm water.
7. We string the finished balls onto wooden skewers or skewers and knead along their length, leaving a little space at the edges. On the grill, grill or frying pan, lula kebab is fried quite quickly. Each skewer or skewer must be turned over frequently.
8. When the crabs acquire a golden brown crust, remove from the heat and place on a dish prepared for serving.
9. For the oven, place the skewers on a ceramic dish and cook for 30 minutes , and after 15 minutes, turn each sausage over and bake again for 15 minutes.

In the video you can watch a simple recipe for making chicken lula kebab on skewers on the grill.

The recipe for chicken lula kebabs on the grill or in a frying pan using wooden skewers can be found here:

What is lula kebab served with?

Traditionally, lula kebab is served laid out on thin Armenian lavash, which can be decorated with lettuce leaves. This dish comes with one or two types of pickled onions (white and red), as well as a sauce to taste - sour cream with garlic or sweet and sour ketchup.

You can sprinkle chopped herbs on top of the lula kebab. This dish can be complemented with chopped fresh vegetables.

If it turns out that you do not have enough time for the minced meat to brew, or it has more moisture than necessary, you can
add a little flour , literally 1-2 tablespoons , or beat in 1 egg and mix everything well.
You can also add finely chopped bell pepper to the minced meat. Lula kebab can be fried by wrapping it in foil.

Conclusion

Beef Lula kebab is no less tasty and easy to prepare. Undoubtedly, experienced chefs have contrived to prepare Lula-kebab recipe in the oven and Lula-kebab in a frying pan, which incredibly pleases housewives today who want to pamper their family with an oriental delicacy.

Source: https://www.svoimirykami.club/gotovim-bistro/vtorye-blyuda/iz-myasa/lyulya-kebab/iz-kuricy-5.html

Chicken lula kebab (grilled)

Lula kebab is an oriental dish made from minced meat, preferably lamb. I suggest you make chicken lula kebabs.

Chicken meat is by nature quite “thin” and “watery”. This creates certain difficulties when frying chicken lula on the grill - there is a high probability that during frying the minced meat will simply fall off the skewer. To avoid this trouble, add a little white bread and, if necessary, a small amount of flour to the minced meat. These additives do not worsen the taste of the dish (provided you do not overdo it with flour!!!). Chicken lulya turns out juicy, appetizing and, in my opinion, very tasty.

PREPARATION:

Pass chicken meat and white bread through a meat grinder. There is no need to scroll twice, as cookbooks often advise. Once is enough. Finely chop the garlic. Chop the onion as finely as possible. I highly recommend that you chop the onion and not put it through a meat grinder. The meat grinder will squeeze the juice out of the onion, which, in turn, will not have the best effect on the moisture content of the minced meat. Add chopped onion and garlic, salt and spices to the rolled meat.

Next, we face the most labor-intensive and time-consuming stage in preparing lula kebab - kneading and beating the prepared minced meat. The consistency of the finished minced meat depends on how carefully you complete these two steps and, as a result, whether your lula will hold up when frying on a skewer or fall into the coals. Knead the minced meat in the same way as you knead the dough.

You need to knead for quite a long time - at least 5 minutes. Beat the kneaded minced meat. To do this, collect it into a ball and forcefully throw it back into the bowl. You also need to knock it out for at least 5 minutes. Many people prefer to use a plastic bag to beat out the minced meat. To do this, put the minced meat in a bag, squeeze out the air, tie it and then throw it on the table or in a bowl for 5 minutes. Cover the prepared minced meat with a plate and put it in the refrigerator to steep for 2-3 hours, or preferably overnight. Standing has a positive effect on the consistency of the minced meat, making it denser. Before forming lula kebabs, check the consistency of the minced meat. If you decide that the minced meat, despite all your efforts, still turns out to be too watery, too liquid, add a little flour.

Flour, unfortunately, does not have the best effect on the taste of the finished dish and should be added only when necessary and in minimal quantities. In the video, I didn’t have enough time to steep the minced meat (it only spent 30-40 minutes in the refrigerator) and I had to add flour. If you leave the minced meat overnight, then perhaps the consistency will be quite dense and without flour. Divide the minced meat into parts (I got 6 skewers from the given amount). Beat each part additionally on your palms. To do this, throw it from palm to palm. Thread the prepared part onto a skewer and, turning the skewer with one hand, crimp and distribute the minced meat over the entire “working” surface of the skewer with the other. If the minced meat sticks to your hands, SLIGHTLY! wet your hands in salt water.

Fry over hot coals, with very frequent, almost constant turning, until an appetizing golden brown crust.

Lula kebabs are served to the table piping hot. Enjoy your meal!

Chicken lula kebab in the oven - 5 homemade recipes

Greetings, dear hostesses. Today I would like to provide you with a delicious oriental dish that is valued in many countries, including ours - Lula kebab. The peculiarity of this recipe is that it is something between a kebab and a fried cutlet.

Friends! On Ekaterina’s blog I found an excellent selection of chicken kebab recipes. I recommend going and watching https://zdorovakrasiva.com/shashlyk-iz-kuricy-8-samyx-usnyx-marinadov.html

It’s already spring, the time when the sun begins to shine brightly and flowers bloom. This means it’s time to get together with friends and go for a bold walk, have fun and, of course, eat delicious food. Cooking this dish will not present you with any difficulty; it is fried in the same way as shish kebab.

“Beef kebab recipes” & “How to cook lamb lula”

Exquisite taste and excellent appearance will decorate any of your holiday tables. Rather, read the article and get down to cooking. Enjoy your meal))

Chicken lula kebab in the oven, the best homemade recipe

Lula kebab can be prepared not only from minced meat, but also from chicken. A hearty, tasty, and most importantly for slender housewives, not a very high-calorie dish.

Ingredients:

• Chicken meat (thighs/legs) 500 g;
• 2 onions;
• salt – 1 tsp. with a slide;
• ground black pepper;
• paprika – 1 tsp;
• freshly ground cumin;
• dill;

Preparation:

1. Remove skin and bones from meat. And grind in a food processor. You need to get small pieces of meat. Then place in a deep bowl

A meat grinder is not very suitable, because... We don’t need homogeneous minced meat.

If you don’t have a food processor, you can do it by hand, just finely chop it.

2. Onions can also be processed using a food processor, so that a mush does not form. Or finely chop with a knife by hand. Send to the minced meat.

3. Salt, pepper, add paprika and cumin. Knead the mixture for 5 minutes.

4. Place in the refrigerator for 30 minutes to make it juicier and better hold on the skewers.

5. Shape the meat into an oblong shape (wet your hands with water to prevent it from sticking) and stick it on skewers.

6. Line a baking sheet with foil and lightly grease with oil. Place the lula on a baking sheet.

7. Place in an already preheated oven at 220 degrees for 10-15 minutes.

8.You can serve with onions and parsley. Bon appetit!

Cooking chicken lula kebab in the oven on skewers

This recipe is quite easy to prepare. It turns out very aromatic and juicy. As additional ingredients, you can use kebab sauce, ketchup, herbs, mint, garlic, etc.

Ingredients:

• Chicken breast - 1 kg;
• Pork lard - 50 g;
• Bulbs - 3 pcs;
• Parsley - 1 bunch;
• Sugar - 1 teaspoon;
• Vinegar - 1 tbsp;
• Khmeli - suneli - 1 teaspoon;
• Pepper mixture - 0.5 teaspoon;
• Salt - to taste;
• Wooden kebab sticks;

Preparation:

1. You need to soak the sticks in water (it’s better to do all this in a bottle, it’s more convenient)

2. You need to separate the bone from the chicken breast, you can leave the skin (it will be juicier). Cut the fillet into pieces for the meat grinder.

3. Cut the skin off the lard and divide it into parts (add lard for juiciness).

4. To serve, you need to marinate the onion; to do this, cut the remaining onion into rings, add salt, sugar, 1 tablespoon of vinegar (preferably apple cider vinegar).

5. Pass the meat, lard, onion and parsley through a meat grinder. To the resulting minced meat, add a little “khmeli-suneli”, a mixture of peppers, freshly ground black pepper, and salt. Mix the minced meat well with your hands.

6. Grease a baking sheet with vegetable oil. Take some of the minced meat and wrap it around a stick. Form a sausage with your hands and place on a baking sheet.

7. Place in an oven preheated to 180 degrees for 15 minutes. Remove from the oven and leave for another 15 minutes

8. Serve the finished lula kebab hot on lettuce leaves with pickled onions. Sprinkle with fresh herbs if desired.

The dish is ready! Bon appetit!

How to cook lula kebab from minced chicken at home

This recipe is one of the simple ones. Doesn't require a lot of time. Suitable for any day, without any reason for any holidays. Please yourself and your loved ones with delicious preparations.

Ingredients:

• Chicken breast - 500 gr.
• Onion - 1 pc.
• Garlic - 5 gr.
• Greenery
• Salt and spices to taste

You can add additional ingredients to taste.

Preparation:

1. Pass the meat through a meat grinder along with onions and garlic. Add herbs, salt and spices. Mix well.

2. Form sausages from the minced meat and string them onto wooden skewers.

3. Place in the oven for 20 minutes at 180 degrees. And you're done!

on how to make chicken lula

In this video, Maria Surova will tell you how to deliciously prepare lula kebab for your beloved men, so that they remain nourished and satisfied.

Ingredients:

• Chicken fillet - 800 gr;
• Onion - 2 pcs;
• Parsley - 1 bunch;
• Garlic - 6 cloves;
• Vinegar - 1 tbsp;
• Sugar - 1 tsp;
• Pepper - 1 tsp;
• Salt - 1 tsp;

Dietary low-calorie chicken kebab with vegetable salad

This type of recipe is what is necessary for girls who maintain their figure. Minimal preparation time and delicious results. Rather, read the article and start cooking.

Salad ingredients:

• Fresh tomato - 1 pc.
• Onion (medium) - 1 pc.
• Fresh cucumbers - 2 pcs.
• Fresh cilantro - 1-2 sprigs.
• Parsley. Chili pepper - 1 pc.

Ingredients for kebab:

• Minced chicken - 600 gr.
• Black cumin - 1 gr.
• Green onion - 10 gr.
• Ground coriander - 1 gr.
• Wooden skewers - 6 pcs.
• Salt and pepper to taste.

Preparation:

1. Pass the chicken breast through a meat grinder. Add ground coriander and cumin to the resulting minced meat and mix it all well.

2. Beat on a damp cutting board until a lump forms.

3. Soak the skewers in warm water for 10 minutes in advance so that the wood is saturated with moisture and sucks the juice out of the minced meat during the cooking process.

4. Preheat the oven to 200-220C.

5. Line a baking sheet with parchment.

7. Cut the minced meat into several parts, form kebabs around the skewers and place them on a baking sheet.

8. Place the kebabs in a preheated oven for 10-15 minutes.

9. While the dish is baking, prepare the vegetable salad. We cut all vegetables into pieces. Add hot pepper to taste, salt and put it all in a salad bowl.

10. Place the finished chicken kebab on a plate.

The finished dish can be served to the table))

We enjoy a delicious dietary dish.

This completes the selection of delicious recipes. I look forward to seeing you in the next issues. Share this article with your friends, it is a great joy for me and motivates me to write new recipes! Thank you for being with me. I love)

Source: https://vkusniye-recepti.ru/lyulya-kebab-iz-kuricy-v-duxovke.html

Chicken lula kebab in a frying pan

List of required ingredients:

• Chicken fillet (any part) - 700 g;
• Onion - 1 large onion;
• Garlic - 2 cloves;
• Salt and pepper - to taste;
• Vegetable oil for frying.

How to cook chicken kebab in a frying pan:

1. Wash the chicken fillet well and chop it with a knife. This needs to be done as small as possible. Place the resulting minced meat in a deep bowl.

2. Peel the onion and garlic and also chop it as finely as possible with a knife. Then add it to the bowl with the minced meat. Salt and pepper to taste, mix thoroughly.

3. The finished minced meat must be beaten so that the consistency becomes denser. To do this, take the minced meat in your hands and throw it into a bowl. I find it convenient to do this in small parts. In this way you need to do about 20 spanks.

4. Heat a non-stick frying pan well and grease it with a thin layer of vegetable oil. I usually use a silicone brush. Lula should not swim in oil.

5. Now, wet your hands with water, form small lulas and place them in a frying pan. Fry on each side until golden brown. Serve with herbs, onions and your favorite sauce.

Chicken lula kebab in a frying pan is ready! Bon appetit!

In the classic recipe, onions, salt and ground pepper are added to the minced meat. But, you can always diversify the dish by adding aromatic herbs, your favorite seasonings or vegetables, for example, tomatoes or bell peppers.

Lyulya - DIY chicken kebab - step-by-step recipe with photos

Lyulya - chicken kebab is no less tasty than pork or beef. In this article you will find a detailed step-by-step recipe with photos of preparation.

The classic lula kebab is a perfect and certainly delicious dish.

But what should those who do not have the opportunity to go out into nature do or want to touch the world of Caucasian cuisine, having only chicken breast in stock?

However, even in the Caucasus they prepare excellent lula kebab from chicken, despite the generally accepted principle of preparing the dish from pork and beef.

And even more - it is in those parts that you can taste a very original assortment of different types of kebab, and it must be said that the lula kebab made from chicken meat in this delicious “set” is in no way inferior to the classics!

The only and very important point that I would like to draw your attention to before cooking is that lula kebab is not cutlets or meatballs, so forget about bread crumbs and crackers, milk, rice, cream and eggs. Onions will give us juiciness, and spices will enrich the taste.

Lyulya - chicken kebab

• chicken fillet – 0.5-0.6 kg;
• onions – 2-3 pcs.;
• hops-suneli – 0.5 tsp;
• turmeric – 0.5 tsp;
• seasoning for chicken – 0.5 tsp;
• red and black pepper – 0.5 tsp each;
• garlic – 3-4 cloves;
• fresh greens – 0.5 bunch;
• salt - to taste;
• vegetable oil – 2 tbsp;
• apple/wine vinegar 6% - 3 tbsp.

COOKING SEQUENCE:

For this dish, you can take either chicken meat from the breastbone or fattier meat cut from the legs and thighs (without skin). The fillet must be dried before chopping, since excess moisture in this minced meat is completely undesirable, because we are faced with the sculpting process. Cut the chicken meat into arbitrary pieces.

Place in the processor bowl along with the garlic cloves or grind everything together in a meat grinder. Grind until minced, making sure that the garlic cloves are crushed into small pieces. For this amount of meat, it will be enough to take one medium or two small onions. We leave one onion to marinate and serve it on the table along with sauces and vegetables.

Be sure to cut the onion by hand and very finely. It is not recommended to grind it together with fillet in a processor or meat grinder, otherwise it will release a lot of juice, which will make the minced meat thinner. Place the onion with the chopped fillet, and then add finely chopped herbs, spices, and salt. Now the minced chicken needs to be kneaded well.

After all the components are evenly distributed in the minced meat, it should be beaten. We beat it on the table, grabbing the lump of meat with our hands, or we do it directly in the bowl. Throw it onto the work surface or into a bowl with force so that it compacts well and becomes more homogeneous. We repeat this movement at least 15-20 times.

The compacted minced meat must be placed in the refrigerator for at least 1 hour, maximum 8-10 hours. In the meantime, you can prepare and pickle the remaining onion for a tasty addition to your meal. Cut the onion into half rings, rinse under running water, pressing lightly, then pour in vinegar and add salt to taste. Let it sit like this until serving.

We form oblong sausages from the finished minced meat. Don't try to make them large and long. Since we only have a frying pan at our disposal, they may not have time to cook in the middle due to their large diameter. But thin and not too long (no longer than 10-12 cm) meat preparations will be just right.

If you are preparing lula kebab from chicken on the grill or barbecue, you can safely make larger sausages, but then it is advisable to take not round iron skewers, but flat ones, which will better hold the minced meat on its axis. Be sure to heat the frying pan, then grease its surface with a cooking brush with vegetable oil and reduce the temperature slightly (to “below average”).

Before laying the workpiece, place a skewer inside it. When the first side is fried and the minced meat has “set”, you can already take it by the stick, turn the kebab over to the other side and bring it to readiness (you can cover the frying pan with a lid for 2 minutes before turning it off). Make sure that the minced meat inside is also completely cooked, this can be seen from the place where the skewer was inserted. Chicken Lula kebab is ready!

It is served immediately on the table, with pickled onions, which, in turn, are sprinkled with spices.

Don’t forget about fresh herbs, seasonal vegetables, as well as traditional barbecue sauces - tkemali or satsebeli will be just perfect!

Bon appetit!!!

Source: https://pro-sousi.ru/yulya-kebab-iz-kuritsy/

Grilled chicken lula kebab recipe with photo

Lula kebab (Turkic lula - pipe and Arabic kebab - fried meat) is a meat dish common in the Caucasus, 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.

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

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!

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 allows you 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, almost constantly turning the skewers 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.

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.

Try cooking a real lula kebab on the grill and be amazed!

Lula kebab made from minced chicken: recipe and photo

/ Recipes /

The classic lula kebab is a perfect and certainly delicious dish.

But what should those who do not have the opportunity to go out into nature do or want to touch the world of Caucasian cuisine, having only chicken breast in stock?

However, even in the Caucasus they prepare excellent lula kebab from chicken, despite the generally accepted principle of preparing the dish from pork and beef.

And even more - it is in those parts that you can taste a very original assortment of different types of kebab, and it must be said that the lula kebab made from chicken meat in this delicious “set” is in no way inferior to the classics!

The only and very important point that I would like to draw your attention to before cooking is that lula kebab is not cutlets or meatballs, so forget about bread crumbs and crackers, milk, rice, cream and eggs.

Onions will give us juiciness, and spices will enrich the taste.

Benefits and harms

The classic recipe for the dish involves using lamb, but it turns out delicious with any type of meat. Chicken lula kebab contains the least amount of calories in its composition, in addition, it will also be the most economical in cost.

To bring the dish closer to the dietary category, the recipe uses chicken fillet or pulp from other parts of the bird, without skin and excess fat.

Given the high stickiness of minced poultry, if necessary, you can do without adding lard or other fat.

Poultry products are allowed for almost all categories of consumers, with the exception of persons with individual intolerance to chicken or allergic reactions to this product.

: Roast neck: recipe and photo

Lula kebab from poultry

I come to you again with an oriental dish, or rather a Caucasian one. Traditionally, shish kebab is cooked on coals or wood, but what should those who do not have this opportunity do? I offer an option for homemade chicken lula kebab.

Having lived for some time in the Caucasus, I was able to become well acquainted with its varied cuisine. And after trying an assortment of different types of shashlik in one Armenian restaurant, our family simply became regulars. There, chicken lula kebab was served wrapped in strips of pita bread and sprinkled with sumac.

And the Lula sausages were very small, thin, no more than 7 cm in length, no skewers...

I will say without false modesty, my attempt to repeat that kebab was a great success, and this at home. My husband was absolutely delighted. However, to recreate the aroma of a fire, I added a small teaspoon of liquid smoke to the minced meat. Although it is chemical, if you use it very rarely, then I think it can be used sometimes.

Lula kebab turned out juicy, like a real barbecue on the coals. I would like to clarify one more point. After surfing the Internet and reading many recipes for making chicken lula, I realized that people do not know how shish kebab differs from cutlets.

My friends, no eggs, flour, crackers or bread. It's a barbecue! The maximum that can be added for taste is garlic, onions, herbs and spices. And if you cook lula kebab from chicken over coals, then use flat skewers, not round ones.

Good luck to you!

Difficulty, cooking time

From the moment of preparing the products until the end of baking, excluding the cooling time of the minced meat, it will take no more than 1 hour. The recipe is simple, you can diversify it if desired with various spices, seasonings, and herbs.

In nature, the dish is quickly prepared on the grill or barbecue using a grill.

At home, cook it in the oven for 30 minutes.

Ingredients

Let's prepare the minced meat

1. Wash 800-900 g of chicken fillet thoroughly with running water, then wipe with paper towels, remove the film and other excess elements. Cut the meat into medium-sized pieces so that they easily pass through the neck of the meat grinder. Pass the shredded chicken through a meat grinder with a fine nozzle.
2. Peel three onions, then wash them and chop them as finely as possible. Place the chopped onion in a bowl with the twisted chicken, then pepper and salt the mixture according to your personal taste preferences.
3. Add your favorite spices there.
   I prefer to enhance the taste of the delicacy with a pinch of ground red pepper and coriander.
4. Mix the prepared components intensively for approximately 7-10 minutes until a homogeneous viscous mass resembling dough is obtained.
5. Now the finished minced meat needs to be beaten.
   To do this, pick it up in your hands and throw it back into the bowl. Cover the meat mixture with cling film and place the bowl in the refrigerator for an hour or two.

Making lula kebab

1. Turn on the oven to preheat to 250 degrees. Lubricate the grill generously with sunflower oil using a silicone brush.
2. We tear off a piece of minced meat from the total mass, form it into a ball, and then manually roll it into an oblong piece.
3. We string the formed lula kebab onto a skewer previously soaked in water and place it on a greased grate.
4. In the same way we sculpt the remaining products until the minced meat is finished.

Baking lula kebab

1. Pour 400-500 ml of water into a baking sheet with high sides, it all depends on the depth and size of the baking sheet.
2. Place the pan with water on the lower level of the preheated oven.
   Place a wire rack with the products over the baking sheet.

Bake the delicacy for about 20-25 minutes, while keeping an eye on the water on the baking sheet - it should not boil violently, just a gentle gurgle is enough.

If necessary, reduce the oven temperature.

Calorie content of foods possible in the dish

• Onion - kcal/100g
• Pork fat – 871 kcal/100g
• Rendered pork fat – 947 kcal/100g
• Lard – 279 kcal/100g
• Pork cracklings – 895 kcal/100g
• Lard – 658 kcal/100g
• Ground black pepper – 255 kcal/100g
• Parsley – kcal/100g
• Sugar - 398 kcal/100g
• Granulated sugar - 398 kcal/100g
• Vegetable oil – 873 kcal/100g
• Khmeli-suneli - 417 kcal/100g
• Onion – kcal/100g
• Apple cider vinegar - kcal/100g
• Chicken breast – 113 kcal/100g
• Table salt - kcal/100g
• Mixture of ground peppers – 255 kcal/100g

Calorie content of foods: Onions, Lard, Ground black pepper, Parsley, Sugar, Vegetable oil, Khmeli-suneli, Onions, Apple cider vinegar, Chicken breasts, Table salt, Ground pepper mixture