Chicken lula kebab at home - 4 proven recipes

What is lula kebab and the rules for its preparation

Lula kebab is a type of shish kebab, which is prepared from finely chopped meat. For the traditional dish, lamb is most often used, but it can also be prepared from other types of meat. Chicken kebab is quite common. Poultry meat is considered dietary; 200 g of finished product contains only 200 calories.

Chopped minced meat with onions is kneaded in such a way that it does not fall off the skewer onto the coals. In this case, the meat should become very viscous and elastic. After which a small amount of spices is added to it. Most often it is salt and black pepper, but you can use other seasonings for meat dishes.

It should be borne in mind that the finished lula kebab is served with herbs (cilantro, dill, etc.) on pita bread, so it is important not to overdo it with spices when cooking.

Chicken lula kebab - tricks and useful tips

• Minced meat for lula kebab is made from coarsely rolled or chopped minced meat; fine minced meat is more suitable for cutlets and zraz.

• If you decide to cook lula kebab on wooden skewers, then you should soak them in advance for an hour or half an hour in cold water, so they will definitely not burn during frying or baking.

• When preparing lula kebab on the grill, remember that it is better not to pour water on a raging fire and put it out with a fan. The water cools the coals and the dish may not cook through.

• The optimal time for cooking lula kebab on the grill is 10-12 minutes, in a frying pan – 15-20 minutes, in the oven – from 20 minutes to half an hour. In any case, it is important not to forget to turn the lula kebab from side to side.

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.

Recipe for chicken lula kebab in the oven. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Lula-kebab from chicken in the oven.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of chicken Lula kebab in the oven is 101.8 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

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
2. A meat grinder is not very suitable, because... We don’t need homogeneous minced meat.
3. If you don’t have a food processor, you can do it by hand, just finely chop it.
4. Onions can also be processed using a food processor, so that no mush is formed. Or finely chop with a knife by hand. Send to the minced meat.
5. Salt, pepper, add paprika and cumin. Knead the mixture for 5 minutes.
6. Place in the refrigerator for 30 minutes to make it juicier and hold onto the skewers better.
7. Shape the meat into an oblong shape (wet your hands with water to prevent it from sticking) and stick it on skewers.
8. Line a baking sheet with foil and lightly grease with oil. Place the lula on a baking sheet.
9. Place in an already preheated oven at 220 degrees for 10-15 minutes.
10. You can serve with onions and parsley. Bon appetit!

Chicken lula kebab at home in the oven

List of required ingredients:

• Chicken meat (legs or thighs) - 700 g (weight indicated without bones);
• Onions - 1 large or 2 medium heads;
• Salt, pepper - to taste;
• Favorite seasonings - optional;
• Greens (onion, dill) - 50 gr.

How to cook chicken kebab in the oven:

1. Free the chicken meat from bones and skin, then finely chop it with a knife. If you don’t have the time or desire for this, you can use a blender or food processor, but cutting with a knife produces a more suitable consistency for minced meat.

2. Place the chopped meat in a deep bowl and add finely chopped onions. Then, salt and pepper to taste, add herbs and your favorite seasonings (optional). Mix everything thoroughly and put it in the refrigerator for 30 minutes.

3. Cover a baking sheet with foil, take a small amount of minced meat and string it onto a skewer. Then, form the lula kebab and place it on a baking sheet.

4. Grease the pieces with vegetable oil or sour cream and bake at 200º for about 15-20 minutes. Then we serve it to the table.

Chicken lula kebab in the oven is ready! Bon appetit!

Lula kebab is usually served with greens. If you combine lula with any side dish, then the greens can be added directly to the minced meat

Grilled chicken lula kebab

Compound:

• chicken meat (boneless) – 1 kg;
• onions – 0.3 kg;
• fresh cilantro – 50 g;
• fresh dill – 20 g;
• fresh parsley – 50 g;
• salt, chicken seasoning - to taste.

Cooking method:

1. Wash the chicken carcass and dry. Separate the legs, wings, and chicken breast. Trim the meat from the bones. Cut large pieces into 2-3 pieces to form thin layers. Connect several pieces, pressing them tightly together.
2. Chop with a heavy knife in two directions perpendicular to each other. Connect small pieces of chopped meat together and chop them again. Repeat this step until the meat has the consistency of minced meat.
3. Also chop the remaining chicken pieces. It should be chopped together with the skin. If you don’t want to eat the skin, you can add 100 g of lard to the minced meat instead, but it’s better to stick with just one type of meat.
4. Peel the onions, cut them into small pieces, place them in a bowl with the minced meat.
5. Wash, dry, chop the greens with a knife.
6. Add the greens to the minced meat, add salt and chicken seasoning.
7. Knead the minced meat with your hands for 20–25 minutes until it becomes as dense and viscous as possible.
8. Place the minced meat in a bag and beat it for 10 minutes.
9. Place the minced meat in the refrigerator for an hour, after removing it from the bag.
10. Soak thick wooden skewers in water - the minced meat holds best on them. It is necessary to soak them so that they do not burn while frying the kebab over hot coals. If you don’t have large enough wooden skewers, you can use regular skewers.
11. After an hour, remove the minced meat from the refrigerator. Take it in small portions and stick it around the skewers. To prevent the minced meat from sticking to your hands, moisten them with warm water or vegetable oil. Do not make the sausages thick, otherwise they will either not be cooked through or will burn. The thickness of the lula kebab should be from 2.5 to 3.5 cm.
12. Place the skewers on the grill. Fry for 12 minutes. While frying, turn the skewers frequently and fan the lula kebab. There is no need to spray with water.

Serve the finished chicken kebab with vegetables and pita bread. You can complement the dish with pickled onions. But the sauce is a must. It can be made in several types: some will like garlic sauce based on sour cream, others will prefer sweet and sour tomato ketchup. For beauty, it doesn’t hurt to sprinkle the finished dish with herbs.

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

Lula kebab from chicken breast in the oven

Ingredients for 10 servings with a calorie content of 200 kcal/100 g):

• chicken breast – 1 kg;
• lard – 80 g;
• parsley – 20 g;
• onion – 250-300 g;
• garlic – 30 g;
• mixture of white, black, red peppers – 5 g;
• Caucasian seasoning for meat, salt;
• vegetable oil – 10 ml.

Preparation:

1. Separate the meat from the bone, rinse, dry, cut into small pieces.
2. Pass the onion and lard through a meat grinder.
3. Chop the parsley and garlic with a knife.
4. Mix all the products, beat the minced meat, mix thoroughly into a dense, homogeneous mass. Place in the refrigerator for 20 minutes
5. Divide the chilled minced meat into 10 parts. Form each into a sausage, thread it onto a bamboo kebabs skewer, pre-soaked in water.
6. Preheat the oven to 180°C, after the beep, place the kebabs on a grill grate greased with vegetable oil, cook for 30-40 minutes until golden brown.
7. Serve with pickled onions and fresh vegetables.

Classic pork kebab

Products:

• minced pork – 450 g;
• onion – 1 medium head;
• garlic – 6 cloves;
• dill - several bunches;
• basil - tablespoon;
• pepper mixture - teaspoon;
• salt - to taste.

How to cook pork kebab on the grill:

1. Take the minced meat in small portions and mix thoroughly by hand. It is necessary to rid it of water as much as possible so that it does not fall apart, because no egg is added to the kebab.
2. Place onions, basil and garlic in a meat grinder. Chop the dill with a knife. Add the vegetables to the minced meat, add salt and stir.
3. For kebab, you need to beat the minced meat well. To do this, place it in a bag and throw it on the board for about 5 minutes. Then beat it with a hammer. The kebab will fall apart if the minced meat is not beaten until elastic.
4. The minced meat is placed in the refrigerator for half an hour. This will help it stay firmly on the skewers.
5. Hands are moistened with water so that the meat mixture does not stick to them, and thin sausages are formed. They should fit tightly to the skewer so that there is no room for voids.
6. Send the preparations to the grill and fry until done. Periodically they should be pierced with a toothpick: if the juice comes out clear, it means the dish is ready.

Lula kebab on a dill stick

Ingredients:

• fillet – 500 g;
• bell pepper – 1 pc.;
• onion – 1 pc.;
• fresh herbs - 2 bunches;
• fresh basil – 3 leaves;
• pepper, other spices to taste, salt;
• dill stick – 5 pcs.

Preparation:

1. Cut the chicken fillet into small pieces.
2. Remove the seeds from the pepper, rinse, cut into 4 parts.
3. Peel the onion, divide into slices.
4. Remove plant stems from greenery.
5. Place all products in the bowl of a food processor and grind until there are small pieces.
6. Add seasonings, pepper, spices and salt to the minced meat.
7. Refrigerate for 1 hour.
8. Form oblong cutlets, string each on a dill stick.
9. Cover a baking sheet with parchment and place lula kebab on it.
10. Bake for 30 minutes at 180°C.

Yield – 5 servings, calorie content – ​​190 kcal/100g.

Original lyulya - chicken kebab in a frying pan

If you want to surprise someone, and also be surprised yourself by the unusual presentation of a meat dish, then we recommend paying attention to the original lula - chicken kebab in a frying pan .

You can use minced meat for these same legs, not chicken, but pork or beef, but the cooking process will be somewhat longer.

Products for the test:

• 1 tbsp kefir
• 0.2 tsp soda
• 3 tbsp flour

Products for minced meat:

• 500g chicken fillet (or prepared minced meat)
• 1 egg
• 1 pack of salty straws
• 1-2 tbsp. vegetable oil for frying
• salt and spices to taste

Preparation:

This lula kebab is not entirely correct, due to the fact that it is cooked in dough, and not just from meat. And also because instead of iron skewers, straw cookies are used here.

Lyulya - chicken kebab in a frying pan turns out especially well with dough that you prepared yourself, as well as with minced meat made by yourself. So first prepare the dough.

Pour kefir into a deep bowl, add a little salt and soda. After some time, the kefir will begin to “bubble.” It is at this moment that you begin to gradually introduce flour.

Stir the entire mixture constantly to prevent lumps from forming. Knead into a firm, elastic dough. Make sure that the dough is not too hard, because... in this case, it will be difficult to pinch it on the minced meat. Let it rest for an hour.

After this, roll out the dough on a table sprinkled with flour into a thin layer, about 1 mm. Then cut it into ribbons 2-3 cm wide.

While the dough is standing aside, make mince from the fillet. Mix with salt, pepper and egg. If necessary, add flour and your favorite spices to it. The consistency of the minced meat for a dish such as lula - chicken kebab in a frying pan should be quite viscous.

For one “chicken leg”, take 1 tbsp. minced meat, form it into a flat cake in your palm. Then take a straw. It is better if the straw is thick rather than thin. Place a stick of straw in the middle of the flatbread and carefully roll the minced meat into a patty around the straw. The result will be a kind of lula kebab.

Then take a ribbon of dough and wrap it around the “chicken leg”. Start at the opposite end of the stem and do not hold onto the straw until you have rolled the dough all the way. Pinch the dough so that the minced meat does not come out and the dough does not unwind.

Fry lula - chicken kebab in a frying pan in oil on all sides. Serve with plenty of greens and fresh vegetables.

If you use minced pork or beef instead of chicken, then after frying, place the legs on a baking sheet and bake in the oven at a temperature of 170-180C for 5-7 minutes.

Delicious food - quickly!

Original lyulya - chicken kebab in a frying pan

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Chicken lula kebab with cheese

Ingredients (10 servings, 195 kcal/100 g):

• chicken fillet – 1 kg;
• hard cheese with a fat content of 45 - 50% - 150 g;
• onions – 4 pcs.;
• parsley, basil, dill, garlic;
• pepper, spices, salt - to taste;
• vegetable oil – 1 tbsp;
• vinegar – 15 ml;
• natural yogurt – 300 ml;
• lavash – 2 sheets.

Preparation:

1. To prepare the minced meat, rinse the chicken fillet, dry it on a paper towel, and grind it together with the onion in a meat grinder using a large-hole attachment.
2. Peel the onion, chop it with a knife to a paste, and do the same with fresh herbs.
3. Grate the cheese on a coarse grater.
4. Pour spices, pepper, salt into the minced meat, mix everything until smooth.
5. From the minced meat, pre-cooled in the oven (20 minutes), roll into 10 oblong sausages.
6. Cover a baking sheet with foil, grease with vegetable oil, and place sausages on top so that they do not touch each other.
7. Bake in the oven at 180°C for 15 minutes on one side, then turn the pieces over and continue baking for another 15-20 minutes.
8. For the sauce, mix yogurt, vinegar, pepper, garlic and finely chopped herbs.
9. Cut the lavash sheet into 6 rectangles. Grease each part with sauce, place lula kebab on it, cover with a leaf of green lettuce.
10. When serving, add fresh cucumber, cherry tomatoes, and the remaining sauce.

Quick chicken lula kebab

• 2 kilograms of chicken meat;

• a couple of onions;

• 4 cloves of garlic;

• allspice, salt, seasoning for meat – 30 g each;

• parsley leaves – 4 pcs.

1. Cut the chicken flesh into small cubes, mix it with finely chopped onion and squeezed garlic.

2. Chop the parsley leaves and add to the minced meat, add seasoning, add salt, pepper, and mix well.

3. Wrap the mass in film and put it in the refrigerator for 20-40 minutes.

4. Make small elongated cutlets from the minced meat, string them onto bamboo sticks, place them on a sheet and place them in a hot oven for 20 minutes.

5. During the baking process, periodically open the oven and turn the kebab over.

6. Place the finished lula kebab on a flat dish, arrange slices of tomatoes, cucumbers and bell pepper slices beautifully next to it, sprinkle with finely chopped parsley, and put hot ketchup in a bowl.

With lard

Juicy kebabs with lard or lamb fat will be the star of any table.

Components:

• 1 kg chicken fillet;
• 300 g fat;
• spices;
• 1 onion;
• 1 tsp. dry parsley;
• 3 cloves of garlic.

Preparation:

1. Turn chicken and fat into minced meat, mix with chopped onion and garlic.
2. Add salt, pepper and parsley to the ingredients, then mix everything again, beat and keep in the refrigerator.
3. Thread the sausages onto skewers and fry on the grill or coals.
4. As soon as the kebabs are covered with a delicious crust on all sides, they should be immediately removed from the heat.

How to cook chicken kebab: the secret to perfect taste

When you go out into nature to eat delicious barbecue, it is not at all necessary to spend a huge amount of money on barbecue meat. After all, there is a well-known and inexpensive product - chicken fillet. So why not take a chicken breast, and then cook not a banal kebab, but, for example, a spicy, aromatic chicken kebab. Why wouldn't you like a delicious dish to relax with? Moreover, in the case of chicken, the minced meat can be passed through a meat grinder, rather than chopped, like, for example, pork or lamb.

The kebab recipe is very simple. Even a novice cook can handle it. And, if you add some of your favorite spices or seasonings to the minced meat, you can create your own unique and inimitable recipe. Well, in this article we will tell you how to cook lula in the most popular way. And as a bonus, we’ll share with you another alternative recipe. The ingredients in this recipe will make the dish a real delicacy and add sophistication. But more on that later, and now let’s move on to preparing the ingredients to prepare a regular chicken lula kebab on the grill.

Let's prepare all the necessary products in advance so that it will be convenient to cook later.

So, you will need:

• fillet – 1 kg;
• lard – 200 g;
• onions – 2-3 heads;
• garlic – 4-5 cloves;
• parsley - a small bunch;
• salt, pepper, herbs, spices - to taste.

Step-by-step cooking method

When all the products are collected on the table in front of you, you can start cooking:

1. Chicken fillet should be washed, cut into large pieces and dried well with paper towels. Try to remove excess moisture as much as possible. Now the prepared pieces can be passed through a meat grinder.
2. Finely chop lard (pork or fat tail fat will do). You can also try passing the lard through a meat grinder, but it will stick to the blade and other parts, which will greatly complicate the process. Therefore, it will be easier to just chop it. It is impossible to do without fat completely, because then there is a high probability that the kebab will simply fall apart.
3. Finely chop the onion, parsley, and garlic as finely as possible. It is very important to do this without special equipment, because the onion can release juice and give an unpleasant bitterness to the dish.
4. Mix minced chicken with onion, garlic, parsley, lard. Mix well. Then add salt, pepper, herbs and spices to taste. Mix everything well again. You can let it sit in the refrigerator for a while, about 30 minutes.
5. Lyulya kebab made from chicken fillet will turn out dense, the right consistency only if it is thoroughly beaten. To do this, take a certain amount of meat in your hands and sharply throw it onto a cutting board. Repeat the procedure with the entire mass, beating for at least 10 minutes. Now the minced meat is sticky and will stick well to the skewer.
6. Take the minced meat in your hand (as much as you can fit) and mold it into a small oblong cake. Place a skewer in the center of the flatbread, seal the edges and press the mass firmly onto the skewer with your hands. Repeat the procedure with all the minced meat.
7. The heat of the coals should be above average. Place the cradle on the grill and do not forget to constantly turn it over. When all four sides are white, you can take a fan and fan the coals, increasing the heat. In this way, the kebab will cook faster inside, the lard will melt faster and soak the meat with fat. Chicken lula kebab cooks quite quickly on the grill, so you need to constantly monitor it. If you turn away, it might burn.
8. Serve cooked lula with pickled onions and fresh or baked vegetables. Delicious!

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/

Lula kebab made from minced chicken

A fairly economical and convenient option for preparing lula kebab is to use chicken meat. It is inexpensive, quick to prepare and not at all tough. In general, the recipe is not much different from others, the main thing is to choose the right meat and prepare the minced meat correctly.

Ingredients:

• Chicken fillet - 300 gr.
• Drumstick – 600 gr.
• Onion - 1 pc.
• Salt - to taste
• Ground pepper - to taste
• Oriental spices – 2-3 tsp.

Cooking process:

1. Take only fresh chicken meat that has not been frozen. It needs to be rinsed thoroughly in running water and dried. After this, chop the fillet with a large knife until it becomes minced meat, but carefully cut the meat from the chicken drumsticks off the bones and chop finely.
2. Peel the onions and grate them on a medium grater. If you wish, you can cut it smaller. Add the onion to the minced meat, and then add salt and spices - pepper, oriental seasonings. You can add herbs - fresh or dried, to taste.
3. Minced chicken lula kebab must be kneaded no less thoroughly and for a long time than minced lamb or pork. The main thing is that the lula kebab must stay on the skewer, and for this the minced meat must be beaten. Then wrap the minced chicken in film and put it in the refrigerator for at least an hour.
4. When the allotted time has passed, with wet hands, form oblong voluminous cutlets, which you will thread onto skewers. Each sausage/patty weighs at least 200 grams. These cutlets need to be pressed around the skewer, leaving small edges at the ends of the skewers.
5. When all the kebab skewers are ready, place them in a row on the grill, which retains high heat. The good thing about chicken lula kebab is that it cooks very quickly, much faster than other meats.
6. Turn the skewers around their axis so that a noticeable appetizing crust appears on the kebab. When this happens, remove the finished dish from the grill and serve it immediately.

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!