Chicken lula kebab

Ingredients

Chicken fillet – 400 g

Onions – 1 pc. (small)

Fresh herbs - 1 bunch

Ground dark pepper - to taste

Spices - to taste

Vegetable oil - for frying

For kebab in the oven additionally:

Garlic – 2 cloves

Adjika – 1-2 tsp. (taste)

Chicken leg – 1 pc. (optional)

Reddish pickled onions:

Reddish onion – 2-3 pcs.

Orange (juice) – 0.5 pcs.

Lemon/lime – 1 pc. (small)

Bay leaf – 2-3 pcs.

Black peppercorns – a pinch

Marjoram – 1-2 pinches

Apple cider vinegar – 0.5-1 tsp. (taste)

Parsley – 5 stalks (optional)

Pickled onions “traditional”:

Onions – 2 pcs.

Greens – 0.5 bunch

Vinegar (apple/wine) – 1 tbsp.

111 kcal
40 min.
40 min.

Photo of the finished dish

Video recipe: Chicken lula kebab

Step-by-step recipe with photos and videos

Fragrant and tasty chicken lula kebab is a simple and easy-to-make dish that even a novice cook can handle.

Fresh greens, pickled onions, a little pita bread and rosy, golden chicken kebabs. In a couple of minutes and without much hassle, you have a luxurious lunch or dinner on your table that will amuse even the most discerning gourmets with its taste! What’s doubly nice is that the base of the dish has only three main components: chicken breast, onions and spices, and regardless of whether you cook kebab on the grill, in the oven or in a frying pan, the result will definitely amuse you.

Now I would like to offer you two options for making chicken kebab at home: in a frying pan and in the oven. There are also two methods for making pickled onions - as a snack and as a regular companion to kebab, which perfectly complements the dish. Shall we begin?!

Prepare the ingredients according to the list.

Let's start by making reddish pickled onions, since they need time to brew.

Cut the reddish onion into thin half rings. Boil the water. Add a pinch of black pepper and bay leaf to hot water. Place the onion in the water for 1-2 minutes.

Then drain the hot water.

Add the juice of 1 lemon (or lime) and the juice of half an orange to the onion.

Also add a pinch of marjoram (fresh or dried), parsley (optional), 1-2 pinches of salt and 0.5 tsp. apple cider vinegar. Stir the onion and spices well and let simmer for 30 minutes to 1 hour.

The highlight of this recipe is that from the moment you add the fruit juice, the onions will begin to change color. After half an hour the onion will turn dark red, and after an hour it will turn bright fuchsia pink. In addition to its unusual color, onions will amuse you with a very pleasant and unusual taste. A light marinade based on fruit juice gives the onions sweet and refreshing citrus notes.

To make a traditional snack, cut onions and greens into thin half rings. Add salt, sugar and vinegar and stir everything thoroughly. Let the onions sit for 10-15 minutes before serving.

Soak wooden skewers/skewers in cool water.

Chop the chicken breast very finely or grind it in a blender.

Add finely chopped herbs and onions to the chicken meat. Also add salt and ground black pepper. Stir everything thoroughly.

Beat the resulting minced meat for 3 minutes until it becomes viscous and dense.

To make kebabs from minced chicken in the oven, add meat from chicken legs to the breast - the kebabs will turn out the most juicy. Cut the meat from the bone, add to the chicken fillet and grind in a blender or meat grinder.

As in the previous version, add onions and herbs to the chicken meat. Also add 1-2 tsp. adjika and 1-2 finely chopped garlic cloves. Stir everything well and beat the minced meat for 3 minutes until it becomes dense and homogeneous. If time permits, the finished minced chicken can be placed in the refrigerator for 30–60 minutes.

Divide the minced meat into small portions and with your hands lightly moistened with water, form small “cutlets” from the minced meat. Place a portion of minced meat on a wooden skewer and knead into the desired shape (see the video version of the recipe for more details).

Chicken lula kebab can be given a traditional elongated shape or an additional outline can be applied.

Fry the kebabs in a frying pan, grill or grill on both sides until golden brown.

Or bake in an oven preheated to 190–200 degrees for 30 minutes: 15 minutes on one side and another 15 minutes on the other.

Chicken lula kebab is ready!

Serve the minced chicken kebab hot with lavash sheets, herbs and pickled onions. Bon appetit!

Chicken lula kebab at home - 4 tested recipes

Have a nice day, dear guests of our website!

In this article, we will talk about how to prepare a delicious lula kebab from chicken meat at home.

Typically, this dish is prepared from lamb, but it is also acceptable to eat other types of meat: pork, beef, chicken or turkey. Below, we will discuss the most popular methods for making this delicious poultry dish, and specifically chicken.

Lula kebab made from minced chicken on the grill

List of required ingredients:

Minced chicken – 700 gr;
Onion – 1 large onion;
Milk – 100 ml (optional);
Salt and pepper - to taste;
Foil.

How to cook lula kebab from minced chicken at home on the grill:

1. Place the minced chicken in a deep bowl, add salt and pepper to taste. Add 1 chopped onion (I use a large grater). If you want the most juicy meat, add milk. Mix everything well and leave in the refrigerator for 1 hour.

2. While the minced meat is resting in the refrigerator, prepare the grill, coals and foil. We will need it to wrap the future lula kebab. After all, we cook it from minced meat, not meat, and it may not retain its shape on skewers. With hands moistened with water, place some of the minced meat on a piece of foil, insert a skewer and give it a suitable shape.

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 when cutting with a knife, the most suitable mixture of minced meat comes out.

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, we 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

Chicken lula kebab in a frying pan

List of required ingredients:

Chicken fillet (no matter what 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 created as small as possible. Place the resulting minced meat in a deep bowl.

2. Peel the onion and garlic and also chop it very finely 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 needs to be beaten so that the mixture becomes denser. To do this, take the minced meat in your hands and throw it into a bowl. I feel comfortable creating this in small pieces. In this way, you need to create about 20 spanks.

4. Heat a frying pan with a non-stick coating 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 cradle caps 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 traditional recipe, onions, salt and ground pepper are added to the minced meat. But you can always vary the dish by adding fragrant herbs, your favorite seasonings or vegetables, for example, tomatoes or bell peppers.

Chicken lula kebab in bacon

List of required ingredients:

Minced chicken – 600 g;
Onion – 1 piece;
Chicken egg – 1 piece;
Bacon – 150 gr;
Couscous or semolina – 2 tbsp;
Salt and pepper - to taste;
Vegetable oil;
Greens (onion or dill) - to taste.

How to cook chicken lula kebab in bacon:

1. Place the minced meat in a deep bowl, add an egg, chopped onion, semolina or couscous and chopped herbs. Add salt and pepper to taste, mix thoroughly and refrigerate for 1 hour.

2. Form the minced meat into a lula kebab, place it on a skewer and wrap it in a strip of bacon. Do the same with the remaining minced meat. Place the finished lula on a baking sheet lined with foil. The foil must be greased with vegetable oil in advance.

3. Place the baking sheet in an oven preheated to 200º and bake for 30 minutes until golden brown. Then, take it out and serve with your favorite sauce and herbs. Chicken kebab wrapped in bacon is ready! Bon appetit!

You can save this recipe to yourself by clicking on the social networks button:

Chicken lula kebab

Main subtleties
Recipes

Lula kebab is a common and very popular dish of oriental cuisine. In fact, it is minced meat, shaped like a “sausage” or “cutlet”, fried on skewers, a frying pan or in the oven.

The traditional version of this dish involves the use of lamb. Over time, lula kebab has “taken root” in the state kitchens of various countries around the world. It is now prepared not only from lamb, but also from pork, beef, and poultry. Namely, the chicken kebab option is quite common.

You can fry the dish either at home, in a frying pan or in the oven, or in the fresh air using a barbecue or grill. Chicken lula kebab is not bad in several respects: it is economical in terms of the cost of the main meat component, has a low calorie content, and at the same time comes out quite juicy and tasty.

Main subtleties

So, how to cook chicken kebab? By and large, there are no particular difficulties in this issue. It is prepared in approximately the same way as other variations of this dish. There are only a few general points that are worth considering before taking up a hatchet or meat grinder.

Whatever one may say, chicken breast is a very dietary product. There's no way you can make good minced meat out of it. It's just not worth using.

In order to avoid significant loss of water in the minced meat during frying, the meat should be chopped with a heavy knife or a pair of hatchets. A meat grinder will be needed only in the latter case, and only if there is a mesh with large grains.

The viscosity of minced meat is usually increased by adding fat tail fat or lard. Otherwise, when frying shish kebab on skewers, the “sausages” will continually slide onto the coals. When making lula kebab from chicken on the grill, there is no need to add fat. Minced chicken will already be quite sticky.

To make chicken lula juicy, you can create it like this: mince onion or bell pepper. You only need to do this with a knife so that a lot of juice does not come out.

As a rule, eggs, cereals or flour are not added to minced meat for lula. It must be patiently and thoroughly kneaded by hand, then beaten on a cutting board. This way you can remove excess water and create a much denser final mince. The “sausages” will not fall apart in front of your eyes and will retain their intended shape.

It can be baked in the oven, fried in a frying pan or over an open fire using a grill. Development depends on the existing recipe while strictly following the general principles of manufacturing.

Recipes

Option 1

The dish is prepared in the oven on a baking sheet.

1.5 kg of chicken meat (breast, legs);
onion;
Bell pepper;
a bunch of parsley or other greens;
spices (no matter what kind of kebab mixture);
salt.

Cut the meat from the legs, combine with chicken breasts, chop the minced meat in accordance with the principles described in the previous chapter. Place in a large container.
Wash the bell pepper and chop into small cubes. Grate the onion using a small grain grater. Combine all ingredients. Add finely chopped herbs (parsley, cilantro), salt, season with any suitable spices (dried paprika, suneli hops, ground ginger).
Knead the minced meat thoroughly by hand. Then beat it for at least 5 minutes on a cutting board or the bottom of a bowl.
Preheat the oven. The best temperature is 200 degrees Celsius. Line the prepared pan or baking sheet with a piece of parchment. Sprinkle lightly with vegetable oil so that the lula “sausages” do not stick to the paper. Prepare wood skewers, soak them in cool water in advance so that they do not burn during baking.
Grab a certain amount of minced meat and fashion an oblong “sausage”. By the way, before each new portion of minced meat, it is good to wet your hands with water. Then lightly flatten the “sausage” into a “cutlet”. Place the skewer in its center and fold the ends so that the skewer is inside. Carefully distribute the minced meat along the entire length of the skewer.
Place the lula-kebab blanks in a mold or on a baking sheet. Bake for about half an hour at medium oven height. When the first 15 minutes have elapsed, the skewers should be turned over.

Ready-made chicken kebabs are served hot, with the obligatory fresh vegetables, pita bread or flatbread, and various sauces. It’s good to marinate a little onion in advance.

Option 2

Cooking a dish in the fresh air using a barbecue.

2 kg chicken fillet;
400 g lard (fat fat is also suitable);
two large onions;
half a dozen cloves of garlic;
a bunch of fresh parsley (other herbs will also work);
spices;
salt.

Wash the chicken breasts, cut into large pieces, dry with napkins. Finely chop the meat using hatchets or turn it in a meat grinder through a mesh with large grains.
Also chop the lard into smaller pieces, as well as onions, fresh herbs, and garlic.
Mix all the ingredients in a wide and deep bowl, add salt and season with your favorite spices. Mix thoroughly.
To obtain dense lula kebabs, it is important to beat the minced meat thoroughly. This needs to be done in small portions, throwing them on a cutting board. The beating time is at least 10 minutes. This is the only way to get viscous minced meat that will stick firmly to the skewers.
Place the skewer in the center of the meat mass, then seal the edges and press all the minced meat onto the skewer one by one.
Heat the coals in the grill to medium heat. During the manufacturing process, rotate the skewers from time to time. You need to watch this dish constantly, because it cooks relatively quickly. When the minced meat “sausages” turn white on all sides, you can increase the heat by applying a fan to the coals. This will help the kebabs cook faster from the inside.

For a real presentation, use grilled vegetables or salads made from new vegetables. Pickled onions and tomato sauce would be nice.

Properly prepared chicken lula kebab is a tender and juicy meat dish that is suitable even for those who are on a diet.

How to cook chicken lula kebab on the grill, frying pan and in the oven according to a step-by-step recipe with photos

If barbecue is already boring for you, then join me and we will learn how to prepare a unique dish that your friends and family will certainly enjoy. At first glance, it seems that there is nothing complicated in making lula kebab, but some aspects still need to be known in order for the dish to turn out tasty and aesthetically pleasing.

I would like to share with you the secrets of making lula kebab in the oven and in the fresh air, on the grill.

Recipe for minced chicken lula kebab in the oven

Ingredients

chicken fillet	800-900 g
medium sized onion	3 pcs.
salt	taste
coriander	pinch
crushed dark pepper	taste
crushed red pepper	pinch
sunflower oil	10-12 ml
water	400-500 ml

Step-by-step production

Let's prepare the minced meat

Wash chicken fillet in the amount of 800-900 g well with running water, then wipe it with cardboard towels, remove the film and other unnecessary elements. We cut the meat into medium-sized pieces so that they simply pass through the neck of the meat grinder. Pass the shredded chicken through a meat grinder with a small attachment.
We 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 mass in accordance with personal taste preferences.
Add your favorite spices there. I like to enhance the sweetness with a pinch of ground reddish pepper and coriander.
Actively mix the prepared ingredients for about 7-10 minutes until a homogeneous viscous mass resembling dough is obtained.
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

Turn on the oven to preheat to 250 degrees. Lubricate the mesh generously with sunflower oil using a silicone brush.
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.
We string the formed lula kebab onto a skewer soaked in water in advance and place it on an oiled mesh.
Using the same method, we sculpt other products until the minced meat is completed.

Baking lula kebab

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

We bake the delicacy for about 20-25 minutes, while keeping an eye on the water on the baking sheet - it should not boil vigorously, just a weak gurgling sound. Reduce oven temperature as needed.

Video recipe for minced meat lula kebab in the oven

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

Cooking tips

To make this dish, use only the freshest chicken and under no circumstances use frozen chicken.
Before threading the meat onto skewers, I recommend soaking the sticks in water for 5 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 you to chop it with a knife in advance, since in this form the vegetable retains its own juice, and the products are the most juicy and rich. In addition, onions ground in a meat grinder can make the minced meat watery, and later it will be difficult to secure the meat mass on the skewers.
For newcomers, I recommend the usual method of beating minced meat: put the mixed 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 about 12-16 times. In 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 moisten your hands with cool water or a small amount of sunflower oil.
If the minced meat is very watery, 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 above recipe, you can prepare lula kebab with any type of meat: lamb, beef, veal or pork. But in this case, be sure to increase the cooking time. The most delicious products are made from cold cuts of beef and pork in similar proportions.

Recipe for lula kebab made from minced chicken on the grill

Ingredients

chicken fillet	1-1.2 kg
pork or fat tail fat	300-310 g
medium sized onion	2 pcs.
ground dark pepper	7-10 g
salt	15-18 g
fresh cilantro	1 bunch

Step-by-step production

Let's prepare the minced meat

Carefully wash 1-1.2 chicken fillets, then clean them of film and veins. Cut the chicken into small pieces so that they just fit through the neck of the meat grinder. We do the same with 300-310 g of lard.
Alternately pass the chopped meat and lard through a meat grinder with a large attachment.
Chop two onions, peeled in advance, using a knife. The thinner we cut the product, the more viscous and juicy minced meat we will get.
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 dark pepper.
Now actively knead the minced meat for about 10-15 minutes. Specifically, painstaking kneading is the main culinary secret that helps to prepare real lula kebab. The mass should thicken and become homogeneous, and the onion and lard should be moderately distributed throughout it. Minced meat is considered ready when the meat mass is simply separated from your hands.
The kneaded minced meat needs to be beaten well: collect it in your palms and throw it back into the bowl, repeat this function 10-15 times.
Cover the prepared mass with cling film, after which we place it in the refrigerator for at least an hour, and ideally for 3-4 hours.

We shape and prepare lula kebab

Wet your hands in cool water, take a small amount of minced meat and form it into an oval patty. We place the cutlet on a skewer and moderately 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 perfectly to the skewer.
We send the products strung on skewers to the grill with burnt but not cooled coals.
The frying process takes 10-13 minutes, during which we often turn the skewers so that the products are moderately fried and come out juicy inside.

Video recipe for chicken kebab on skewers

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