Favorite dish all over the world: lula lamb kebab

Lula kebab is a famous meat dish in all corners of the world, which is an oval-shaped cutlet on a skewer, fried on a grill.

It can be different, but in each country it is prepared differently, adding something unique and national to the recipe.

In the article, find a detailed description of the recipe for making lamb lula kebab.

Description

Traditional lula kebab is made from minced lamb or finely chopped meat.

The uniqueness of this dish lies in the fact that no eggs or bread are added to the minced meat to hold it together.

The uniformity and viscosity of the minced meat is achieved by a special recipe for “beating” it and mixing it for a long time for at least 10 minutes. This dish came from the states of Transcaucasia and the Middle East, and is currently popular all over the world.

It is one of the types of kebab, but has a specific and tender taste .

So even those who watch their own figure can eat traditional lula kebab.

Housewives take note - varieties of kebab: cauldron kebab, with potatoes, etc.
Photo of lula kebab:

Lamb kebab recipe

Manufacturing time – 1 hour 20 minutes.

Difficulty level : difficult.

Type of dish – 2nd.

Portions – 5.

Calorie content of lamb kebab is 489 kcal per 100 g.

Inventory:

cutting board;
sharp knife;
meat grinder;
blender;
Grill pan;
two deep bowls;
wood skewers;
serving dishes.

Main ingredients:

Fatty fresh lamb – 1 kg.
Fat tail fat – 200 gr.
Fresh cilantro – 1 bunch.
Dark ground pepper.
Salt – 10 gr.
Zira – half a teaspoon.
Olive oil – 2 tablespoons.
Onions – 2-3 large pieces.
Apple cider vinegar – 20 ml.
Boiled water – 50 ml.
Sugar – 1 teaspoon.

Additional ingredients:

Seasonal vegetables: cucumbers, tomatoes, sweet peppers.
Lettuce leaves.
Pita.

Step-by-step recipe for homemade lamb kebab:

First you need to select and cook the meat

We clean the meat from films and tendons so that only the meat fillet remains, cut it into small pieces, grind it through a large mesh grinder and put it in a deep bowl.

Chop the onion into small cubes using a knife . We immediately prepare the pickled onions for serving: cut them into rings and soak them in a mixture of apple cider vinegar and water (1:1) with 1 tsp. sugar and 1 tsp. salt.

We carefully wash the bunch of cilantro under running water , shake it off and finely chop it with a knife.

Take the previously frozen fat tail fat out of the freezer and pass it through a blender. In this form it is simpler and easier to chop .

Throw the onions, herbs and fat into the meat, add salt to taste and spices, then mix all the ingredients well .

Before we start making minced meat, we take wooden skewers on which we will later fry the lula and soak them in water for at least 30 minutes. This will prevent the meat consistency from slipping off .

We have come to the most important step of the recipe - mixing and beating the minced meat. This will take approximately 10-15 minutes. You need to give it viscosity, because among the ingredients there are no eggs and bread, which usually prevent ordinary cutlets from falling apart. We take the minced meat, knead it with our hands, grab it in the palm of our hand and from time to time throw it from a height onto a cutting board or into a deep container so that the meat fibers break and an air layer forms between them. Then he won't fall off the skewer. The finished minced meat should be homogeneous, sticky and dense, and not contain excess water.

Cover the container with the minced meat with cling film, put it in the refrigerator and leave for 1 hour. When cooled, it will be easier to put it on a skewer , due to the solidification of the fat component, it will sit tightly on it.

We take out the wood skewers from the container with water and place them on the chilled minced meat. For this, form oblong-shaped cutlets and pierce them with a skewer. To prevent the minced meat from sticking to your hands, wet your hands with warm water or olive oil. We seal the space between the minced meat and the stick.

We will cook in a frying pan; for this, the ends of the meat sausage need to be narrowed.

Place the grill pan on the stove, pour in olive oil and add the lula. Fry over high heat , turning from one side to the other from time to time, until a golden crust and dark stripes form. Then turn the heat down to medium intensity, cover with a lid and simmer for 10-15 minutes.

The finished lula kebab is served on serving dishes hot with pita bread, fresh herbs and vegetables, sprinkled with pickled onion rings on top.

If you master Turkish cuisine, then it will not be difficult for you to prepare any dish: kebab in the oven and even sweets (Turkish delight, baklava).

Making Tips

When choosing meat, give preference to fatty pieces , so the meat will be fried and juicy.
Focus on freshness ; only fresh meat is suitable for this dish, not previously frozen meat.
It should be noted that in the traditional recipe, the meat is finely chopped with special hatchets , but if they are not available, you can pass it through a large mesh grinder.

The Turks have very tasty dishes made from eggplant, try to cook it: baba ganoush, Turkish style.

How to cook lamb lula kebab at home, watch the video:

Conclusion

There are a huge number of recipes for making lula; you just have to look at a few of them to select suitable ingredients for making it at home. Without a grill in your home kitchen, the dish will turn out no worse. You need to adhere to the general recipe of the dish, and the main thing is not to spoil it at the finish, when you need to form sausages on a stick.

Everyone knows such drinks as Turkish coffee and ayran, feel free to prepare them and please your loved ones.

Lula lamb kebab on the grill, frying pan and in the oven: subtleties of production, ingredients, step-by-step {instructions}

Last update – January 2, 2020 at 5:15 pm

Lula kebab is a popular dish all over the world. Usually lamb or beef is used for production. Not many people like the taste of lamb, but if you cook it correctly, you will get a fragrant dish that can satisfy even the most demanding gourmet.

An oriental treat can simply be created at home, using various manufacturing methods.

Subtleties of making lamb lula kebab

A common Eastern dish - lula kebab - is made from lamb or lamb. Because lamb has a specific taste and smell, a number of criteria must be met during production. Thanks to which the dish will turn out truly tasty and fragrant.

If you are in Istanbul, I advise you to visit the cafe... it has been open since 1867! Called Iskender. I chose him because of the huge number of people. And I was right. They didn’t even ask me what I would like...they brought me lamb kebab with sauce. Below there was bread and vegetables. Mystical yummy. But it’s better to take this dish one for two

step	individuality
selection of goods	The secret to making this dish is good meat. Lamb must be fresh and perfectly prepared. It is not recommended to consume thawed product.
Preparation	The meat should be chopped using special hatchet knives. When grinding minced meat in a meat grinder, use an attachment with large holes.
additional components	A classic addition to meat is finely chopped fat tail fat. It can be replaced with pork.

The onion is chopped only with a knife (not in a blender). seasonings Only dark pepper is used as a flavoring.

You can add cilantro, cumin, and coriander to the minced meat.

The minced meat needs to be kneaded well for 15-20 minutes. Long kneading makes the minced meat denser, which will simplify the formation of cutlets.

Turkish chefs prepare preparations in advance from perfectly chilled minced meat. To do this, the mixture of chopped meat and lard must be kept in the refrigerator for several hours (or better yet, overnight).

Lamb lula kebab: ingredients for 4 servings

In a unique recipe, kebab is made from lamb. If desired, it can be replaced with beef or veal.

To make 4 servings you will need:

800 g chopped lamb;
1-2 large onions;
150 g fat (tail fat);
0.5 tsp. cumin;
cilantro to taste;
salt;
freshly ground dark pepper.

Pickled onions are usually served with the finished dish. It cooks quickly, within 25-30 minutes.

For the marinade use:

50 ml cool boiled water;
2 tbsp. l. apple or grape vinegar;
1 tsp. Sahara.

For serving, use the freshest vegetables and herbs. Bread (lavash or matnakash) is served along with the dish.

Lamb lula kebab: step by step {instructions}

Making lula kebab requires a certain skill and culinary experience. The process of preparing, cooling the raw materials, forming cutlets and frying takes several hours.

Kebab is a fatty and nutritious dish. 100 grams of the dish contains approximately 480-490 Kcal.

The painstakingly washed pulp is finely chopped and mixed with chopped fat and onion.
Finely chopped cilantro and spices are added.
The minced meat is kneaded. Place in the refrigerator for 2-3 hours.
Long sausages are formed from the chilled raw materials and strung on wood or metal skewers or skewers.
The workpiece is fried on the grill, in a frying pan or in the oven.

Lula kebab from lamb on the grill

Lula kebab, cooked over an open fire, is popular throughout the sea. In almost all countries this dish is called shish kebab.

Compound:

1 kg of lamb or mutton;
3 onions;
250 g fat tail fat;
salt;
seasonings to taste.

Description:

Cut the meat into small pieces or pass through a meat grinder. Combine with chopped lard.
Finely chop the onion with a sharp knife and add to the meat.
Add spices
Mix the resulting mass well and refrigerate for 2 hours.
Form oblong sausages, which are placed on wood or iron skewers.
Fry moderately over coals.
When serving, serve with vegetables and herbs.

Lamb lula kebab in a frying pan

You can also prepare kebab in the kitchen. Wooden skewers are used for production. Sausages are fried in a small amount of vegetable oil in a frying pan.

Ingredients:

1.5 kg lamb;
300 g of fat or lard (fat tail);
3 huge onions;
spices (cilantro, coriander, cumin);
4-5 cloves of garlic;
dark ground pepper;
salt to taste.

Cooking steps:

Mix finely chopped meat, chopped onion, chopped lard, and garlic passed through a press.
Add seasonings, knead the minced meat.
Cool the minced meat for an hour.
Form cutlets and thread onto wooden skewers.
Fry in a hot frying pan in a small amount of oil until golden brown.

Lamb kebab in the oven

Oven-baked kebab is considered the “healthiest” cooking option. With all this, you can not use wooden skewers or small skewers, but simply place the cutlets on a grid, placing a baking sheet underneath (to drain the fat).

Components;

1 kg of meat;
150-200 g fat tail fat;
2 onions;
2-3 cloves of garlic;
seasonings to taste.

Description.

Grind the meat and fat or grind it in a meat grinder.
Cut the onion into small pieces.
Pass the garlic through a press.
Mix everything, add salt and seasonings to taste.
Place the minced meat in the refrigerator for 60-90 minutes.
Create long sausages from the cooled mass. You can string them on skewers.
Place on a foil-lined baking sheet or grill rack.
Bake at 190°C until golden brown.
Serve with pita bread, vegetables and herbs.

Conclusion

Various methods for making regular lula kebab will always give the finished dish new colors of taste. Lula kebab does not have to be fried only on the grill. A dish prepared in a home kitchen turns out no worse.

Despite the fact that lamb is used as the main component, you can take any kind of meat. But still, it is the traditional set of ingredients that gives the product a zest and a unique oriental spectrum. The main thing is to pay close attention to the choice of goods and prepare lula kebab according to the rules.

Then the resulting dish will be to the liking of everyone and will become a real decoration not only for the daily, but also for the festive table.

Lamb lula kebab in the oven - 5 recipes for making it at home

Hello, dear friends! Continuing the meat theme, I would like to separately mention lamb lula kebab, because this is the most common product. It was the lamb that served as the most delicious base, giving tender feelings and a typical flavor profile.

Naturally, the main thing you should pay attention to if you take whole pieces of meat is the color of the fibers and the age of the animal. As a standard, the meat must be pink. The darker the color, the higher the age of the ram. After making a purchase, I advise you to trim off excess fat, as it may cause a nasty smell.

By the way, friends! In the last issue I shared with you recipes for making beef lula. If you're curious, you can take a look here.

The big advantage of this dish is that any seasonings and spices are amazingly mixed with it. You can fantasize and experiment as you like, the result will not disappoint you. Well, now I propose to move on to the recipes themselves. Forward!

Lamb lula kebab in the oven according to the best recipe

It is not called the best for nothing, mind you. The result will amaze everyone. I strongly recommend starting its implementation as soon as possible.

Ingredients:

lamb meat - 1.5 kg;
fat or lard - 200 g;
table salt - 25 g;
mixture of peppers - 10-13 g;
ground zira and cilantro - 8 g each;
garlic - 3 large cloves;
onions - 2 huge onions.

Production:
1. Cut the meat into small pieces. Cut the fat slice into the same squares. Add salt and spices, chop the garlic and onion into half rings. Mix everything well in one deep container.

Place in the refrigerator to marinate for 1.5-2 hours.

2. After the designated time, pass this mixture through a meat grinder with a large mesh. Let it sit for another 15 minutes and start shaping the shape.

3. Don't make it very wide or very narrow. Cover a baking sheet with foil, arrange the cradles and place in the oven for 25 minutes at 190 degrees. When ready, place it on the table. And it’s tastier to eat before they get cold. Bon appetit!

How to cook lula kebab from minced lamb at home

Making delicious cradles at home is not that hard, you just have to start. As they say, practice and practice again! To be honest, you will be able to delight your family the first time. The uniqueness of the recipe lies in its simplicity - it can be implemented in a frying pan without any problems.

Ingredients:

minced lamb - 800 g;
parsley - a small bunch;
onion - one large head;
peppercorns - 6-8 pieces;
table salt - to taste;
vegetable oil - 1 teaspoon;
cumin - half a tablespoon.

Production:
1. Peel the onion and cut into medium-sized cubes.
Add it to the minced meat. Also chop the greens and transfer them there. 2. Wet your hands so that the minced meat does not stick and holds its shape better. Start making neat oblong cutlets. Place them in the freezer for 5-10 minutes.

3. Place the frying pan on the fire and add vegetable oil. Remove the kebabs from the freezer and place them in a container on the stove.

4. Make sure that the products do not burn. When one side is fried, turn it over. On average they cook in 8-10 minutes. After making it, you can cut vegetables or eat them with any side dish.

Recipe for lamb kebab without skewers

You can prepare savory lyulyas without piercing them with a skewer; you just need to carefully form everything with your hands. The task is easy, so don't worry. And the recipe can be perfectly implemented in an air fryer.

Ingredients:

lamb meat - 1200 g;
fat tail - 180 gr;
ground peppers (dark, reddish, snow-white) - 25 g;
table salt - to taste, approximately 30 g;
garlic cloves - 4 pieces;
onion - 1.5 large heads;
coriander - 1 teaspoon;
cumin - one tablespoon.

Production:
1. Cut the meat and fat tail into small squares and grind them through a meat grinder. Add seasonings and stir the meat with your hands.

Leave for half an hour in the refrigerator.

2. While the minced meat is cooling, chop the onion. It should be added to the meat mixture right before modeling because it releases quite a bit of juice. Combine all the elements and start forming.

3. The highlight of production is that they will be cooked in an air fryer.
There is nothing terrible about this; the recipe is also suitable for oven stoves with frying pans. After the sausages are molded, place them on a mesh or baking sheet and set at 25% at a temperature of 220 degrees. When the indicated time is up, take them out and serve.

Lulyashki mix well with vegetables and pita bread because they contain a sufficient amount of fat.

Cooking lamb kebab in the oven on skewers

It doesn’t matter which food on sticks arouses more enthusiasm, because it’s not something you see very often. It perfectly attracts not only kids, but also adults. And the cradle on skewers is convenient in terms of accuracy, because it will be comfortable to take while keeping your hands clean.

Ingredients:

minced lamb - 1 kg;
garlic - 3 small cloves;
onion - 1 piece;
table salt - 20 g;
ground pepper - to taste;
turmeric - half a teaspoon;
curry - optional.

Production:
1. Place the minced meat in a deep container.
On a board, chop the onion into squares. Add it to the meat and stir well. 2. Peel the garlic cloves, cut them into half rings and add to the total mass. Add spices and seasonings, mixing again.

3. Prepare the skewers and rinse your hands. This is necessary so that pieces of minced meat do not stick to your fingers. Take a lump of minced meat in your palm and distribute it directly over the stick.

Try to create a sausage shape, but don't go overboard with the width. If it turns out narrow it will be dry.

4. Place the formed kebabs in a baking tray coated with oil. Then place in the oven for 25 minutes at 180 degrees.

5. Serve with herbs and vegetables. Bon appetit!

Video on how to create lamb lula kebab

In this video recipe you will learn how to prepare an amazing base, specifically minced meat, so that the dish turns out great. I suggest you start watching as soon as possible! And if you wish, you can even take notes on paper.

This brings the column to an end, and I really hope that you liked any of the recipes given. Share your views in the comments, tell your friends and, of course, like them. Comrades, cook with pleasure and bon appetit to everyone!

Lamb lula kebab - the best recipes for the most delicious dish on the fire

Lamb lula kebab is popular in Central Asia, the Caucasus, and the Balkans, but you don’t necessarily have to travel so far to experience this tasty meat dish. Lamb meat has the most tender taste. And since the taste of lamb is very specific, almost all housewives dilute the minced meat with beef or chicken.

How to cook lamb kebab?

In the East they say that the minced meat for lamb lula kebab only needs to be chopped with a knife. But since this is a very time-consuming and troublesome task, you can use a meat grinder with large holes. The main secret is to knead the consistency for a long time, and it is best to beat it off later. To do this, the ground meat is wrapped in film and tossed over a bowl a couple of times.

A delicious lamb lula kebab will turn out if:

Take the pulp with fat, ideally the loin, shoulder, neck part.
It is necessary to thread onto a skewer, turning and pressing the meat very hard so that air and water escape, otherwise the product will fall apart.
Add fat tail fat for viscosity.
The right spices to choose for lamb lula kebab: coriander, basil, cumin, dark or reddish pepper.

Grilled lamb lula kebab - recipe

The most recognizable recipe for lula kebab is on lamb skewers, an excellent candidate for barbecue at a picnic. Traditional option: minced meat, onions and spices; onions should be added to about 20% of the amount of meat. After kneading for a long time, the mixture is put into the cold for an hour so that the cutlets stick together better. It is recommended to knead for about 20 minutes, and only with your hands, dipping them into hot water.

meat – 1 kg;
fat tail – 200 g;
onion – 150 g;
ground dark pepper – 5 g;
zira – 1 tsp;
coriander – 0.5 tsp;
fresh cilantro – 50 g.

Chop the meat into minced meat along with fat and onions.
Add seasonings and herbs.
Knead, cool.
Form cutlets 3 cm wide on skewers.
Fry lamb kebab on the grill, turning it over, for 10-15 minutes.

Lamb lula kebab in the oven - recipe

You can cook lamb lula kebab in the oven, the taste will also be excellent. The dish is prepared from young lamb, but if you get a piece of old lamb, you can revive it by soaking it in vodka or rubbing it with mustard for 1-2 hours. The loose minced meat is kneaded longer; in complex versions, an egg is added, but this affects the taste.

meat – 1 kg;
fat tail – 100 g;
onion – 200 g;
dried dill – 10 g;
dried basil – 10 g;
dark pepper – 5 g;
oil – 20 ml.

Grind the meat with lard and onions.
Season with spices, knead well.
Form cutlets and thread onto skewers.
Lay out the foil and grease.
Arrange the items and cook, turning, for 30 minutes.

Lamb lula kebab in air fryer

You can try lamb lula kebab - a recipe in an air fryer, it’s much easier and faster to cook. Experienced chefs recommend chopping minced meat with cleavers or hatchets; the meat does not have to be finely chopped, as this is the least juicy. The age of a lamb can be determined by its fat; young lambs are snow-white, old lambs are yellowish. If it is snow-white but brittle, then the meat was simply frozen.

meat – 1 kg;
onion – 1 pc.;
garlic – 2 cloves;
parsley – 1 bunch;
dill – 1 bunch;
cilantro – 1 bunch;
milk – 40 ml;
potato starch - 2 tbsp. l.;
hops-suneli – 0.5 tsp;
ground paprika – 1 tsp;
eggs – 1 pc.

Grind the meat and fat tail.
Mix with herbs and spices.
Chop onion and garlic and add.
Dissolve starch in milk and pour in.
Stick the minced meat onto sticks and place on the grid.
Place the fat tray and set the temperature to 260 degrees.
Lamb lula kebab takes 20 minutes to prepare.

Lamb lula kebab in a frying pan

It only takes 10 minutes to fry the lamb kebab in a frying pan. Some housewives replace fat tail with lard, but the taste is completely different. The fat is frozen, grated or ground with meat. It is recommended to serve the treat with mustard sauce; you can wrap each “sausage” in a narrow pita bread.

meat – 1 kg;
onions – 2 pcs.;
lard – 100 g;
garlic – 6 cloves;
dark pepper - to taste;
flour – 50 g;
water – 200 ml;

Chop meat, onion and lard.
Add spices, crushed garlic.
Knead and refrigerate for an hour.
Form cutlets and fry until crisp on both sides.

Lula kebab from lamb and beef

There is little onion in minced lamb kebab; it is better to chop it rather than grate it, otherwise there will be a lot of juice, which is not very good for the consistency. You need to knead with your hands for at least 20 minutes. You can dilute it with beef, then, in addition to cumin and pepper, you should add ground sweet paprika, and you can also add turmeric.

lamb – 400 g;
lard – 200 g;
beef – 400 g;
tomato paste – 1 tsp;
onion – 100 g;
garlic – 2 cloves;
chopped cilantro – 1 tbsp. l.;
dark pepper – 1 tsp;
paprika – 1 tsp.

Grind the meat with onions and lard.
Chop onion, garlic, cilantro, stir.
Season with tomato and spices.
Stir and refrigerate for 2 hours.
Stick the minced meat onto sticks.
Place in the oven.
Cook, turning, lula kebab from pork and lamb for 20 minutes.

Lamb and chicken lula kebab - recipe

Lamb kebab can be prepared at home with the addition of chicken. It is better to grind the fillet rather than take ready-made minced meat, since the outer mince is formed more from fat and skins. And for a tasty dish you need trimmings from the thighs or breast. It would be more accurate to chop it, and to prevent the pulp from sticking to the knives, the blades must be immersed in boiling water.

lamb – 400 g;
chicken – 250 g;
onions – 2 pcs.;
dark pepper – 0.5 tsp;
garlic – 2 cloves.

Grind the meat and onions.
Add crushed garlic and spices.
Knead and refrigerate for an hour.
Place onto minced meat onto skewers.
Place on the grid.
Lula kebab made from chicken and lamb is baked for 20 minutes.

Lamb kebab

The most delicious treat is made from lamb meat, but it can only be prepared in the spring. It is necessary to have an animal that is about 3 months old, or up to a year at most, then the flesh acquires a tender, milky taste and remains the lightest and most fragrant. Making lamb kebab requires only the freshest, not frozen meat.

meat – 900 g;
unsweetened yogurt – 450 ml;
olive oil – 0.25 tbsp;
lemon zest – 1 tsp;
rosemary leaves – 5 tbsp. l.;
dark pepper – 1 tsp;
onion – 1 pc.

Mix yogurt with oil, spices and zest.
Chop the meat into cubes and pour in the mixture.
Place in the cold overnight (that is, in the dark) .
Squeeze, grind, make cutlets.
Fry on both sides until crusty.

Lamb kebab from Stalik Khankishiev

The recognizable culinary specialist Stalik Khankishiev is ready to share almost all the secrets; lamb kebab is his favorite dish. The treat comes out juicy and holds its shape unsurpassed thanks to the special kneading. Add half a tablespoon of salt and cumin per kilogram of minced meat, and be sure to keep the mixture in the cold for at least 3 hours.

meat – 3 kg;
onion – 500 g;
fat tail – 500 g;
zira – 1.5 tbsp. l.;
dark pepper – 1.5 tbsp. l.;
coriander – 3 tbsp. l.

Grind the meat.
Add chopped onion and fat.
Mix with spices and refrigerate.
Make cutlets and string them onto sticks.
Place on grill grid.
Fry, turning, until juices begin to drip.