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Lula kebab: how to cook at home? Video
Lula kebab is a traditional oriental dish, minced meat shashlik with spices. In the classical tradition, mutton is used to make lula, but over time, recipes from other types of meat also gained great popularity. Almost every eastern family has its own family recipe for kebab, its own secrets of its preparation.
Basic methods of making lula kebab
The main secret of lul kebab is minced meat. It can be made from different types of meat, seasoned with various spices, but it is always necessary to achieve an elastic and viscous consistency. Only in this case, the pieces will not fall off from the skewer placed over the fire during frying. That is why vinegar, wine, chopped onions are never added to meat for lul – anything that gives excess liquid. For the same reason, minced meat for kebab is chopped with two heavy sharp knives or a hatchet. This technique is complex, requiring a certain amount of experience and skill. If you are unsure of your own skills, mince the minced meat in a food processor or meat grinder, but make sure that the knives on the appliances are sharply sharpened. The meat for the minced meat should not be too fatty, because the fat also does not help the kebab to stick to the skewer. The finished minced meat is beaten off, that is, they take it with both hands and drop it sharply from a height into a bowl, expelling the remaining liquid and air. In order to stick the meat on the skewers, the minced meat must be viscous and elastic, and the skewers must be long and flat. Lula is fried on the grill over hot coals, first raking them under skewers with a slide so that a golden crust forms on the kebabs, and then smoothing so that the patties are toasted over even heat.
For those who cannot properly chop the minced meat, there is a “lazy” kebab. Minced meat for him is packed in a mutton gland, which keeps the meat on a skewer, gradually saturating it with fat and melting
Of course, the “correct” kebab is fried only over coals, but if you are ready to compromise, boldly roast the kebab in the oven on a baking sheet and make up for the lack of a “smoky” aftertaste with various sauces. The main difference in making kebab at home is that it is not “stick” to flat iron skewers, but to bamboo sticks soaked in water. Lula kebabs are fried on a baking sheet covered with foil, in an oven preheated to 160 ° C. Usually 10-15 minutes is sufficient. You can also fry kebabs in a frying pan, but preferably in a heavy and corrugated cast-iron grill pan.
It is customary to serve lula kebabs with pita bread, pickled onions, fresh herbs, fresh and grilled vegetables
To prepare lamb kebab, you will need: – 500 g of lamb (shoulder blade); – 4 tablespoons of chopped parsley; – 2 cloves of minced garlic; – 1 teaspoon of salt; 1/2 teaspoon freshly ground black pepper – 1 teaspoon of cumin; 1/2 teaspoon smoked paprika
Free the meat from films and tendons, chop into minced meat. Add salt and pepper, caraway seeds, knead well and beat the minced meat thoroughly. Cover the bowl with cling film and refrigerate for an hour. Add parsley and chopped garlic to the minced meat. Stir again. Divide the meat into 4 pieces. Moisten your hands with warm water and stick the cradle onto 4 long, flat iron skewers. Cook over hot coals. Wrap each ready-made lala kebab in pita bread and remove from the skewer, serve with pickled onions, herbs and vegetables.
Turkey Lula Kebab with Tomato Salsa
Delicious and juicy lula is obtained from turkey meat. Take: – 500 g turkey fillet; – 1 clove of garlic; – 1/4 teaspoon of paprika; – 1 teaspoon of coriander seeds; – salt and freshly ground pepper; – 1 large fleshy tomato; – 1/2 avocado; – 1 head of red sweet onion; – 1 tablespoon of chopped parsley; – 1/2 lemon: – olive oil.
Grind the turkey into minced meat, put in a bowl, salt and pepper. Grind coriander seeds in a mortar and add to the meat. Knead the minced meat well and refrigerate for one hour. Cut the tomato and avocado into cubes, peel the onion and also cut it into cubes. Combine vegetables, season with lemon juice, chopped parsley, pepper and salt, vegetable oil, stir and refrigerate. Soak bamboo skewers in water. Divide the minced meat into 8 equal-sized skewers, with wet hands form each kebab around a wooden skewer in the shape of a sausage. Preheat the grill pan, place the skewers on the skewer and fry, turning, for a total of 7-10 minutes. Serve kebabs with chilled salsa.
Chicken lula kebab with pomegranate
For chicken kebab you will need: – 500 g of chicken (meat from the thighs); – 5 large leaves of fresh mint; – ½ bunch of cilantro leaves; – 2 teaspoons of grated ginger root; – 2 cloves of garlic; – 1 tablespoon of thick nashrab pomegranate sauce; – 1 teaspoon of finely ground salt; – ¼ teaspoon of ground black pepper; – 1 egg white; – 1 grenade.
Chicken Lula Kebab Recipe
Chop the chicken into minced meat. Chop the herbs and add them to the meat. Season the minced meat with ginger, pepper and salt, pour in the pomegranate sauce. Whisk the egg white lightly and add it to the minced meat along with the minced garlic. Knead the minced meat thoroughly. Clip it onto pre-soaked bamboo skewers (16 pieces). Place on a baking sheet lined with baking paper and chill in the refrigerator for 15-20 minutes. Preheat oven to 160 ° C. Fry the kebabs until golden brown in a lightly oiled skillet. Place back on a baking sheet and bake in the oven for 7-10 minutes. Serve sprinkled with pomegranate seeds.