Homemade Lula kebab. Lula kebab at home

Ingredients:

minced meat - 1 kilogram;
lard - 150 grams;
onion - 1 piece;
salt - to taste;
cilantro - to taste;
ground black pepper - to taste.

The juiciest lula kebab. Step by step recipe

To prepare minced meat, we take meat: it can be lamb, beef or chicken - basically, whatever you want. It will be very tasty if you mix several types of meat. Under no circumstances should you use frozen meat to prepare lula kebab - it must be fresh. We wash it, blot it well with a napkin, and dry it. We cut off all the veins and films, twist them through a meat grinder. It is best to use a mesh for a meat grinder with a large grid: then the minced meat will be the ideal size.
Cut the lard (if you have a piece with skin, you must cut it off) into small pieces and, like meat, grind it through a meat grinder. You can't do without lard. Pieces of fat act as a gluing material between the minced meat and onions and prevent them from falling apart.
The onions were peeled, washed, dried, and cut into strips.
Be sure to wash the cilantro and cut it finely. I will use frozen lula kebab: such greens are also perfect for preparing a juicy dish.
Now we take a large bowl and mix all the products we have prepared in it: minced meat, lard, onions and cilantro. Add salt and be sure to ground black pepper: you can’t do without them. Here, in principle, are all the components. You can, of course, add some other spices, but don’t overdo it too much. This dish does not like a large selection of herbs; it is best to stick to ground black pepper and cilantro.
To make lula kebab juicy, it should be beaten well. This is done very easily. Take the minced meat with both hands, try to grab it all, lift it and quickly lower it back into the bowl. It's like you're throwing him away. Do this several times, then stir it. Again, beat it several times: repeat the whole procedure several times.
When the minced meat is well beaten, put it in the refrigerator for several hours. After the minced meat has cooled, pinch off a piece the size of a large cutlet, like your fist. Before doing this, be sure to wet your hands with water: then the minced meat will not stick to your hands. Moreover, in winter, hands should be moistened with warm water, and in summer, on the contrary, with cold water.
Thread the prepared cutlet onto a skewer. This should be done carefully, all the time smoothing the minced meat over the surface. When the meat is distributed throughout the skewer, be sure to check that the layers are even on all sides. Advice: in order for the minced meat to stick well on skewers, they need to be of a large diameter: on thin ones it will not stick well and will simply fall off during frying over the fire.
Distribute the remaining minced meat among the remaining skewers: do not forget to dip your hands in cold water. From our portion of products we got six identical skewers.
Lula kebab is fried on the grill. Therefore, you need to make a fire in advance, let the coals burn out and place skewers on the grill. To prevent the lula kebab from burning, much less remaining raw, it should be turned over: preferably every 30 seconds. In just a few minutes you will feel the aroma of roasted meat over a fire. It takes approximately 12 minutes to fry this yummy dish. But everything, of course, depends on the heat of the fire and the thickness of the minced meat on the skewers.
When the lula kebab is completely browned on all sides and releases clear juice when pierced, it is ready.

All that remains for us is to immediately serve the lula kebab to the table before it cools down. Serve it with herbs and the sauce you like best. By the way, tomato sauce is ideal for lula kebab: especially with a spicy-sweet taste. And don’t forget about fresh white bread: it goes perfectly with meat roasted over a fire. I hope you liked the recipe for a simple lula kebab. Don’t forget about our website “Very Tasty”: because there are still a lot of different recipes for tasty treats on it. Bon appetit!

The article describes an ancient recipe preparations lula kebab. This recipe has reached our days from time immemorial, but still enjoys well-deserved popularity not only in the Caucasus and Central Asia, but in many countries of the world. Lula kebab is a kind of lamb cutlets that are fried like shish kebab on skewers over the coals of a grill. But properly prepared lula kebab is much superior in taste and especially juiciness to shish kebab and other dishes cooked on the grill.

Cooking real lula kebab is a real art, but if you strictly follow all the cooking rules and treat this activity with soul, then any man can prepare this yummy dish. After all, the preparation of this oriental dish should only be done by men. Barbecue, coals, hatchet, meat - not a woman’s business.

To prepare lula kebab, you need to prepare the necessary tools and accessories. As mentioned above, you need a barbecue and skewers, as well as firewood for the coals. I won’t talk about firewood in this article - cooking barbecue is common in our regions. The coals are prepared like for a barbecue. A meat grinder is not suitable for preparing minced meat, so you need to find a block for chopping meat, a tree stump, or a very thick and heavy kitchen board made of natural wood. You also need to prepare two large kitchen knives, long with a wide blade, heavy. Or two kitchen hatchets with straight (not rounded) blades. Hatchets should be equal in weight with thick, heavy blades.

The lower hatchet in the photo is an excellent tool for making lula kebab. And on the upper hatchet, made in China, the economy of metal is visible - the blade is three times thinner than the lower one. This hatchet is too light and almost unsuitable for preparing minced meat.

The main ingredients for preparing lula are lamb pulp of any fat content, tail fat and onions. Moreover, replacing these products is not acceptable - it will not be lula kebab!

Lamb must be fresh (not from the freezer) with a pleasant appearance and smell. The lamb is separated from the bones and all veins and films are removed from the pulp, then cut into large identical pieces. The deck or board must first be greased to prevent chips from breaking off and getting into the minced meat. Place the meat on the board in a circle and, lifting and lowering your hands with hatchets, chop until smooth. But - without fanaticism, you should get homogeneous minced meat, not cream.

When chopping, fat sticks to the blades of hatchets and meat begins to stick to them. To eliminate this, you need to periodically dip the hatchets in boiling water - fat will not stick to the heated hatchet.

Place the prepared minced meat in a clean metal bowl and add finely chopped fat tail fat and finely chopped onion. Before cutting, lard should be placed in the freezer so that it hardens and is easier to cut. Chop the onion as finely as possible, but carefully, with a very sharp knife. Cut rather than chop, and do not crush to retain the juices. Properly chopped onions are dry to the touch.

For three kilograms of lamb of normal fat content, the minced meat contains half a kilogram of fat tail fat and 600-700 grams of onions. The minced meat is thoroughly kneaded with your hands so that the products are evenly mixed and the meat releases protein. During kneading, the protein forms invisible threads holding the minced meat together. You can determine the readiness of the minced meat using a simple technique - the minced meat must be lifted and thrown onto the board with acceleration. If small granules do not bounce off the main mass, the minced meat is ready.

For each kilogram of minced meat, add a heaping tablespoon of salt, a tablespoon of cumin (cumin), a tablespoon of ground black pepper and two tablespoons of ground coriander. You can add finely chopped cilantro to the minced meat.

Mix all this thoroughly again to evenly distribute the spices and salt. Distribute the minced meat evenly over the bottom of the container, cover the container with foil, make several holes in the foil with a knife and place the container in the refrigerator for several hours.

Externally, lula kebab resembles oblong cutlets. This dish of Eastern and Caucasian cuisine is actually prepared from minced meat, but that’s where its similarity to cutlets ends. Minced meat for lula kebab is made without adding eggs, potatoes, bread, semolina or other binding ingredients. Its composition is simple, but the proportions must be observed, and it is also important to strictly adhere to the traditional technology for making minced meat for lula kebab. Otherwise, it will not be dense enough to hold onto the skewers and retain its shape when baked in the oven or frying in a pan.

Cooking features

Without knowing some subtleties, the correct minced meat for lula kebab cannot be made. If you adhere to the traditional technology of its preparation, lula kebabs will come out appetizing and crispy on the outside, tender and juicy on the inside, but will not fall apart or lose their shape.

Traditionally, lamb is used for lula kebab, but today the minced meat for this dish is made from all types of meat, often even mixing them. The taste of the finished dish depends on this, but in any case it will be wonderful if the meat used is high-quality and fresh. That is, it is best to take the pulp, ideally tenderloin or meat from the shoulder blade. If you use poultry meat, it is better to combine breast and leg meat to make the minced meat juicier.
Minced meat for lula kebab is not made from frozen meat, as it turns out loose and dry.
To prepare minced meat, you need to chop it with a special hatchet or a heavy knife. To do this, the meat is usually cut into flat pieces about 1 cm wide. The pieces are placed on top of each other in twos or threes. Then they are cut in one direction, then in another - perpendicular to the previous one, you can also cut them diagonally. Then the chopped meat is collected towards the center, compacted and chopped in this way again. The process continues until all the meat is ground into mince. As a last resort, you can use a meat grinder, but then you should turn the meat through a grate with large holes. This labor-intensive method of preparing minced meat for lula kebab is not just a tribute to tradition. If you turn the meat through a grate with small holes, it will lose a lot of juice during the chopping process, resulting in the lula kebab not being juicy enough. That’s why you shouldn’t use store-bought minced meat for lula kebab – you’ll have to make it yourself.
As already mentioned, the composition of minced meat for lula kebab does not include those products that hold together the minced meat for cutlets. They are replaced with fat tail fat or lard. Ideally, for 1 kg of meat you need to take 300 g of lard or fat, although you can reduce their amount to 100–200 g, especially if you are going to bake lula kebabs in the oven or fry them in a frying pan. Minced beef is prepared with the addition of a significant amount of lard; you can put less of it in pork. Sometimes lard is not added to minced chicken at all, although for cooking lula kebab on the grill it is better if lard is included in the minced meat.
Fat tail fat or lard must be thoroughly chopped before mixing with minced meat. They can be chopped in the same way as meat, but they can also be chopped in a different way. For example, cool tail fat and grate it on a coarse grater. Cut the lard into small pieces and grind with a blender. If it takes on a paste-like consistency, that’s even better: it will spread evenly and hold the minced meat together.
An important component of minced meat for lula kebab is onion, and you should not give it up, even though it produces a lot of juice. You just don’t need to chop the onion in a blender or turn it through a meat grinder - just finely chop it with a knife. Moreover, when adding onions, it does not hurt to observe the measure. For 1 kg of meat, 200 g of onions is quite enough, although sometimes more is added.
Salt, ground pepper, cumin, turmeric, coriander, dried herbs, and fresh herbs are also added to the minced meat for lula kebab. You can focus on your taste, it’s just important not to overdo it. Additionally, you can put in the minced meat, deviating from the traditional recipe, cheese, sweet peppers instead of onions, boiled and finely chopped eggs, but there should not be too much of these ingredients in the minced meat, since they are not in the traditional recipe.
Kneading is important when preparing minced meat for lula kebab. You need to knead the base component with your hands for quite a long time, at least 15 minutes, usually 20–25 minutes. After this, it’s a good idea to beat the minced meat, placing it in a bag to protect it from splashes. As a result, the meat base should be very dense and viscous.

It is recommended to cool the finished minced meat for at least an hour before preparing lula kebab. Thanks to this, it will become even denser, it will be easier to form lula-kebabs from it, and they will sit on skewers more firmly.

Minced meat recipe for lula kebab

meat (lamb, beef, pork, chicken) – 1 kg;
tail fat or lard – 0.2–0.3 kg;
onions or bell peppers – 0.2–0.25 kg;
fresh herbs (cilantro, parsley, dill, basil) – 100 g;
hard cheese (optional) – 50–100 g;
garlic (optional) – 2–4 cloves;
salt, spices and spices - to taste.

Cooking method:

Wash and dry the meat. Chop it with a special hatchet until it becomes minced meat or grind it through a meat grinder using a grid with large holes.
Pass through a meat grinder or grind in any other way fat tail fat or lard. Mix with minced meat.
Peel the onion (or pepper). Cut into small cubes. You can take 100 g of pepper and onion. The traditional recipe involves using only onions, but modern recipes allow it to be replaced with peppers. The latter is especially often added to minced chicken.
Mix the minced meat with the vegetable component.
If you decide to use garlic, squeeze it into the minced meat. It goes well with minced pork and poultry.
If you want to add unusual notes to the dish, grate hard cheese and mix it with minced meat. It is preferable to use cheese only in cases where lula kebab is cooked in the oven. When cooking on the grill, it is better to stick to the traditional recipe with a minimum of ingredients (meat, lard, onions and herbs).
Chop the greens and add them to the minced meat along with salt and spices.
Knead the minced meat well with your hands (you need to knead for 20 minutes).
Place the chopped meat in a bag and pound it on a cutting board.
Transfer the minced meat from the bag to a bowl, cover and refrigerate.

Within an hour, you can form lula kebabs from the minced meat and cook them in any of the chosen ways.

If the minced meat for lula kebab is prepared correctly, the appearance and taste of the finished dish will not disappoint you.

Lula-kebab (Turkic lula - pipe and
Arab. kebab - fried meat) - meat
a dish common in the Caucasus, in
Central Asia and the Balkans.
from Wikpedia.

Among connoisseurs and fans of delicious outdoor recreation with an indispensable 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.

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! On the pages of “Culinary Eden” you will find recipes from all types of meat, and our task is to tell you about the rules, subtleties and tricks that will help you prepare lula kebab to the surprise of everyone.

The first and most important condition is quality meat. For lula kebabs, you need to use only fresh meat that has not been frozen. Minced meat for lula kebabs can be prepared from lamb, pork, beef or a mixture of these types of 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 makes it possible 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.

Our site has already described how to prepare a grill with coals. Now about how to choose skewers or a skewer. 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.

Well, the theoretical part is over, it’s time to move on to practice, that is, recipes. They are different, and in our article we will present all the options, even non-canonical ones. All you have to do is choose the most suitable one for yourself and decide on a delicious experiment. And since the cooking process is described in detail at the beginning of the article, the recipes will only list the ingredients and their quantities.

Lamb lula kebab

Ingredients:
1 kg lamb pulp,
300 g fat tail fat,
4 medium onions,
1 tsp ground black pepper,
1 tsp (without a slide) salt,
1 tsp dried basil.

Pork kebab

Ingredients:
1 kg pork,
100 g wheat bread,
4 onions,
8-10 cloves of garlic,
2 tbsp. lemon juice,
salt, ground black pepper - to taste.

Beef lula kebab

Ingredients:
2 kg beef,
500 g fat tail fat,
5 medium onions,
salt, ground black pepper.

Lula kebab made from mixed minced meat

Ingredients:
1 kg minced lamb and beef,
5-6 tbsp. chopped greens,
1-2 onions,
4-5 cloves of garlic,
½ tsp red hot pepper,
½ tsp ground nutmeg,
5-6 tbsp. vegetable oil,
1 tbsp. milk,
salt, spices - to taste.

Lamb lula kebab

Ingredients:
1.5 kg lamb,
100 g fat tail fat,
100 g onions,
100 g green onions,
½ bunch of greens,
tar, pepper - to taste.

Chicken lula kebab

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

Beef lula kebab

Ingredients:
1 kg fatty beef,
300 g onions,
100-150 g lard,
1 tbsp. starch,
1 tsp dried barberry,
1 tsp dried parsley,
salt, ground black pepper, fresh herbs - to taste.

The cooking principle in all these recipes is no different from the classic one: chop the meat, lard and onions, thoroughly knead the minced meat with the addition of all the spices and beat it, then cool. And what happens next depends on sleight of hand. Try cooking a real lula kebab on the grill and be amazed!

Bon appetit!

Larisa Shuftaykina

Like any other, it has its own characteristics - for example, the resulting oblong “sausages”, taken from, traditionally include lamb, which is finely chopped with sharp knives; fat tail fat is added to them for juiciness and to achieve a certain consistency.

However, this is a classic. If you don't want to follow tradition, you don't have to take these subtleties into account. The minced meat can be prepared in a blender if you do not want to chop the lamb with a knife or hatchets. By the way, you can take pork or chicken instead - it will be just as tasty.

Next, we will tell you how to make lula kebab correctly so that you will be recognized, if not as a chef, then as a born cook. Below are basic recommendations, several recipes and videos to make it easier for you to cope with this dish if you are just getting acquainted with it.

By hand or through a meat grinder: preparing minced meat

This process requires skill, but it is also rich in nuances, which are desirable, but not necessary, to adhere to. Why? Because even meat put through a blender will be as juicy as chopped with a knife, if you follow all the rules.

So, what do we hear if the conversation turns to the standard lula kebab on coals?

Lamb, pork, beef or chicken must be chopped finely, thoroughly, by hand.

Onions must be added to the minced meat. You can add fat tail fat if the piece you took is not fatty enough.

The base for the dish must be cooled - to do this, put it in the refrigerator for several hours.

And now - how we do it. It turns out that it's all about the fat. It should be taken in the following ratio - a third of the prepared meat. Maybe a little more, but definitely not less. Another ingredient that is hard to imagine without is onion. If you don’t like it, you don’t have to add it - it will be tasty and juicy without it. But if you still decide to chop it, be careful - the more it is, the more likely the minced meat will slip onto the coals during frying. And we don't need this. So we take the same amount - approximately ⅓ of the weight of lamb, pork, beef, chicken.

So, we have prepared all the components. All that remains is to put them to use. What we do:

We chop all the products (meat, onions, garlic) by hand with a sharp knife or hatchets, making sure that their tip falls flat. If the minced meat sticks to the metal, you need to immerse the hatchets in boiling water so that they heat up thoroughly. If it is not possible to use “piercing-cutting” tools, we grind the selected piece - either in a blender or in a regular meat grinder.

We bring the lard (if we use it) to a certain consistency - it should resemble a paste that will reliably “glue” all the ingredients together and will not allow the structure we created on the skewers to fall apart.

Mix the resulting mass thoroughly, achieving even distribution of the products.

After this, add salt (1 level tablespoon per kg), pepper to taste, other seasonings (ground coriander, cumin, paprika), herbs (for example, cilantro).

Squeeze the juice of half a lemon into the minced meat and mix again so that all components are saturated with it.

Our base is ready. Place it in a suitable container, cover the latter with foil, and do not forget to make a couple of holes in it. Place in the refrigerator for 2–2.5 hours. During this time, the fat inside the mass will harden and make it plastic.

Since we must learn how to properly prepare lula kebab, we are also interested in another important question - how to give it the desired shape and place it on skewers? Answer:

Option No. 1 – we sculpt an oblong “sausage” directly on the skewer.

Option No. 2 - with your hands dipped in hot water (so that the minced meat does not stick), we give the mass the desired shape - a perfectly smooth cutlet without cracks. Then we string it onto a metal rod and carefully distribute the meat along the length. There should be no holes or voids inside.

Prepare the grill or barbecue

Here are the conditions necessary for perfectly fried meat:

High temperatures

"Greyed" coals

You cannot fry on “red” coals - the temperature they provide will not be enough for the minced meat to set and not fall apart. As soon as the ashes appear, we use skewers covered with meat mixed with fat, onions, and spices. Patience - soon the juiciest and most delicious dish will be ready.

How long does it take to cook lula kebab?

Approximately 5-7 minutes - during this time the minced meat should be covered with a golden brown crust on all sides. If juice flows from the tip, then you did everything right, congratulations! All that remains is to invite the guests to the table and prepare a side dish - fresh vegetables with green lettuce, baked eggplant, mushrooms, and tomatoes.

Another option is an original appetizer called Turkish dip. For it we will need sweet peppers (2 pieces are enough), a glass of ordinary yogurt, a little hot sauce (chili, Tabasco), a crushed clove of garlic, 100 g of soft cheese, salt and vegetable oil (1 tbsp). Cut the peppers into halves and bake on a wire rack until they are tender, then remove the skins and leave the vegetables for a few minutes to allow the flesh to cool. Then finely chop it and put it in a cup. Add garlic with salt, sauce, butter, yogurt, cheese. Puree the resulting mixture in a blender bowl. That's all. You can try our main dish.

Beginner mistakes: what not to do when preparing lula kebab

Adding semolina, soaked bread crumb, eggs

Don't forget: we're not making cutlets. We only need those ingredients that we have already written about above: meat, onions, lard.

Insufficient heat

We repeat: the coals must be gray. If they are scarlet when you put the skewers on them, the meat will slide off the rod.

Lots of onions

If you add too much onion, the mince will be too juicy and will definitely fall apart during cooking. So make sure you have everything in moderation.

Minced meat with veins and films

Let's face it: such a dish will simply be unpleasant to eat. So, in advance, remove all films and veins that cannot be cut with a knife.

Onions minced

In this case, a lot of juice is released from it, which is good during frying, but not during the preparation process.

Excess spices

It is better not to interrupt the taste of the meat itself and add them with caution. If you want only the juiciness and tenderness of lamb, your option is with salt and black pepper. Nothing extra.

“Unfinished” minced meat

That is, the one that was poorly kneaded. Don't forget: the longer you work magic on the mass, the more homogeneous and plastic it becomes. This will help it stay on the skewer and become a juicy kebab. If you are not sure that you have worked long enough, try hitting the base - lifting it off the table or board and throwing it with force.

Lots of fat tail fat

This ingredient is one of the most important in the original recipe. But if you add too much fat, once it starts to melt, your “sausages” on the skewers will fall apart.

Coals in the water

If the water with which you wet your hands during modeling and shaping gets on the coals, they can not only go out, but also give off smoke to the lamb (beef, pork) with a far from pleasant smell.

How to deliciously cook lula kebab on the grill at home: recipes

This dish is almost impossible to radically change - yet we are accustomed to the classic version. Many find it difficult to imagine something else with the same ingredients. But there are several ways to diversify the taste:

Don't be afraid to try different types of meat. For example, chicken, as Glorious Friend did. Watch and be inspired. You can also use beef, lamb and even – for those on a diet – turkey. But the traditional dish is still prepared from lamb and lamb lard, so if you make it from another product, please come up with a different name for your culinary discovery.

Make the minced meat a little sweet. Under no circumstances take fresh fruits - only dry ones (dried apricots, prunes), chopped into small pieces.

Add new spices - for example, ginger, ground to a powder, mustard seeds, turmeric. Or lemongrass, a Chinese root (galangal) - if you find those options.

Here are a few proven recipes for those who want variety, even if we are talking about a traditional dish that is prepared strictly according to the rules. Since the process of making lula kebab was described in detail above, we will indicate only the necessary ingredients.

With pork

meat itself (1 kg);

3 onions;

8 cloves of garlic;

lemon juice;

pepper (black or red);

With beef

meat (2 kg);

lamb lard (about 500 g);

3-4 medium onions;

ground pepper or pre-crushed in a mortar;

coriander;

With mixed minced meat

1 kg each of lamb and beef;

finely chopped greens (cilantro, parsley);

2-3 heads of red onion;

5-6 cloves of garlic;

nutmeg;

chilli;

Finally, you can watch a video from Slavny Druzhe: he tells what minced meat should be like and shows how to make one of the most delicious Arabic dishes at home, which we eat with pleasure and love for its magnificent aroma and juiciness.

In this article we told you how to cook a good lula kebab and gave a recipe with photos and videos. It remains to be reminded that a grill is still more suitable for this dish, but a delicious appetizer of baked vegetables can also be made on a kamado. Learn something new every day and show off your skills at picnics. Good luck and bon appetit!