Beef lula kebab

Beef lula kebab

• General information
• Recipes

Classic oblong “sausages”, known as lula kebab, are one of the most popular dishes in the East. They are usually prepared from lamb. In some countries where this dish is also considered a state dish, other types of meat are also used to make it.

Namely, in India they prefer to take chicken meat, and for example, in Georgia, lula kebab made from beef is considered the best.

For high-quality cooking, various options are good: an oven, a frying pan and, of course, a grill.

General information

So, for a proper lula kebab you need either unblemished lamb or beef. Options with the addition of pork or poultry are possible. Another common technique is the use of fat tail fat or lard for additional juiciness.

Depending on the recipe, the following can be added to the minced meat:

• various greens;
• various spices;
• onion garlic;
• nuts.

Chopped minced meat is usually kneaded painstakingly and for a long time. This is the only way to achieve abundant protein release and stickiness. As a result, you can create dense kebabs that are stable on skewers.

Another important highlight is that the minced meat must be given enough time to “ripen”. The meat is placed in the refrigerator for a period of half an hour to several hours. Only after this they begin to sculpt the “sausages”.

The development of modeling has been worked out for a long time. It is very important to achieve a similar thickness of the “sausages”. In this case, the dish will be cooked moderately.

Recipes

Traditional option

Lula kebab is valued by gourmets for its excellent taste, but, based on the manufacturing principles, it is one of the most complex, even “capricious” kebabs. There are many tricks in how to cook lula, which makes the process very complicated even for seasoned kebab cooks.

The main thing is to keep in mind that a good final result will certainly amuse all participants in the meal.

• 2 kg of beef pulp;
• half a kilo of fat tail;
• half a kilo of onions;
• cumin, coriander;
• freshly crushed dark pepper;
• salt.

1. Remove films from beef pieces. Cut into small pieces and mince twice.
2. Carefully chop the onions into cubes half a centimeter or less in size. Do the same with fat tail fat.
3. Measure out about 100 g of coriander seeds and half the amount of cumin. Add 40 g salt. Grind everything in a mortar. Separately crush a couple of 10 peas of dark pepper.
4. First mix all the spices with the onion, stir and add fat tail fat. Mix thoroughly again.
5. Combine with meat. Knead the minced meat thoroughly until completely homogeneous. Don’t rush, spend as much time as necessary on this most important stage. Then place the minced meat in a large container in an even, dense layer, as if squeezing the air out of it. Cover the container with a lid and set aside in the refrigerator for at least 2 hours.
6. After aging, create sausages from the entire size of the minced meat. Take from 100 to 150 grams of minced meat for each of them and carefully place on a skewer. Before each new skewer, you should wet your hands in warm water, then the meat will not stick to them.
7. Fry the shish kebab on the grill, turning it often until an appetizing, golden brown crust appears. If you don’t have a grill, you can cook in the oven, placing the sausages in orderly rows on a baking sheet. Half an hour in the oven at 220 degrees Celsius - and the kebab is ready.
8. Remove the finished lula kebab on skewers from the grill. Carefully place the sausages on a plate, trying not to destroy them. There are from 2 to 4 “sausages” per serving, depending on the appetite or needs of the eater.

Kebab in Georgian

In Georgia they also love lula kebab. It is often prepared here from the consistency of beef with pork or lamb in a one-to-one ratio.

• a kilogram of beef and pork (fatty);
• 6–7 bulbs;
• ground barberry;
• freshly crushed dark pepper;
• salt.

1. Stage 1 – chopping meat using a heavy knife, hatchets or meat grinder.
2. The onion must be chopped into the smallest cube possible and added to the meat. Do the same with ground barberry (1 teaspoon), freshly crushed black pepper (several peas). Add salt.
3. Knead the minced meat thoroughly by hand until smooth.
4. Then you need to beat it on the table or cutting board. This is important so that the kebab “sausages” do not fall apart later.
5. Before putting the minced meat on skewers, you should always wet your hands in warm water with a little vinegar.
6. Cover the skewers with minced meat, as if enveloping them, and press tightly. Make sure that it lies down as if in “waves.”
7. Grill the kebab on hot coals when snow-white ash appears on them. Manufacturing time is no more than 15 minutes with frequent turning.

Grilled beef lula kebab with yogurt sauce

A good variation on the theme of the traditional lula kebab with some additions.

• 1 kg beef pulp;
• a quarter kilogram of fat tail fat;
• a pair of onions;
• garlic;
• cumin;
• coriander;
• freshly crushed dark pepper;
• salt.

Prepare the sauce from the following ingredients:

• half a liter of thick and unsweetened yogurt;
• 3–4 cloves of garlic;
• a couple of large cucumbers;
• a bunch of dill;
• salt.

1. Thoroughly clean the meat from all existing films and veins. Chop it with a pair of hatchets or pass it through a meat grinder.
2. Cut the fat tail into cubes as small as possible.
3. Finely chop the onions and garlic (4-5 cloves).
4. Combine everything in one deep bowl. Stir, then add spices: a teaspoon each of cumin and coriander seeds, crushed dark pepper. Add salt.
5. Knead the minced meat as thoroughly as possible until smooth. Cover the dishes with cling film and place in the refrigerator for a couple of hours.
6. During this period of time, create the sauce for serving. Grate the cucumbers using a large grain grater. Add salt to release plenty of juice. Squeeze out the juice using gauze or an iron strainer. Finely chop a bunch of dill (only greens without stems) and garlic. Mix with yogurt and add salt to taste.
7. Divide the chilled minced meat into approximately equal pieces of 70–80 grams. Form elongated “sausages” by hand and carefully place on skewers. Try to squeeze the minced meat more tightly around the skewers, removing air.
8. Heat the coals in the grill, then remove them from the middle to the walls, leaving an empty strip along the entire length of the grill. This is necessary so that the fat from the lula kebab drips to the bottom of the grill and not onto the coals.
9. Fry until done, turning the skewers occasionally.

You can decorate the finished kebabs with pomegranate seeds.

Alternatively, you can complicate this recipe by adding egg white and small shavings of hard cheese to the minced meat. This makes for a very interesting variation of this dish.

Lula beef kebab

Not a completely traditional version of preparing this luxurious dish. Lula kebab represents oriental cuisine. It is usually prepared from chopped lamb or beef and fried over a fire. The kebab prepared according to this recipe also comes out very tasty. For lunch, dinner or a picnic - a perfect dish. Very tasty!

1. Main
2. Recipe groups
3. Lula beef kebab

Ingredients and how to cook

ingredients for 10 servings or - the number of products for servings suitable for you will be calculated automatically!'>

Total:

Production time: 1 hour

Step-by-step production

Step 1:

Take beef pulp. Defrost it as needed by moving it from the freezer to the bottom shelf of the refrigerator in advance. Rinse, dry with cardboard towels, cut off films and veins. Cut into small slices. I ran the beef together with fat tail fat through a meat grinder twice, but in the traditional version, the meat must be chopped very finely with a knife or hatchet. And so, and so it will be delicious. Fat tail fat can be replaced with lard or pork fat.

Step 2:

Wash and dry the greens (parsley, cilantro), peel the onions and garlic. Grind these ingredients in a blender bowl or chop them as finely as possible with a knife.

Step 3:

Add the garlic and onion mixture to the bowl with the minced meat.

Step 4:

Salt, pepper, add other spices (cumin, ground coriander) and knead the minced meat well for 15 minutes. Then gather the minced meat into a ball.

Step 5:

Beat the meat mixture on the work surface at least 10-15 times. To do this, throw a ball of minced meat on the table. Gather the resulting cake back into a ball and continue throwing. The minced meat will be homogeneous and quite sticky. Place it in the refrigerator for half an hour to marinate.

Step 6:

Soak long wood skewers in water and leave for 20 minutes. Soak your hands in vegetable oil. Form the minced meat into thin sausages (3-4 mm across) and place on skewers. Press them onto the skewer as tightly as possible so as not to fall apart. Also try to ensure that there are no voids in the minced meat.

Step 7:

Heat refined vegetable oil in a frying pan. You can check whether the oil has warmed up well enough using the usual method. Dip a wood spatula into it, if bubbles gather around, then you can start the frying process. Place our skewers with lula kebabs and fry on all sides until cooked. A golden brown crust appears on top, and when pressed, clear juice will flow out.

Step 8:

Prepare pickled onions. Peel the onion and cut it into thin half rings. To prevent onion juice from irritating the mucous membranes of your eyes when cutting, wash the onion and knife with cool water. Place in a colander, scald with boiling water, and then immediately pour cool water over it, so the onion will retain its crispness. Chop the greens, washed and dried with cardboard napkins, add them to the onions, salt and pepper to taste and pour in 9% table vinegar.

Step 9:

Stir very carefully, being careful not to break the onion. Let it brew for 15 minutes.

Step 10:

Serve Lyulya kebabs hot with pickled onions, ketchup, fresh vegetables and herbs. Bon appetit!

For this recipe, it is better to take fresh meat, not frozen, otherwise the prepared meat risks turning out dry.

Use oil with the highest smoke point for frying!
Any oil is useful only until it reaches a certain temperature - the smoke point, at which the oil begins to glow and toxic substances, including carcinogens, are formed in it. With rare exceptions, unrefined oils have a low smoke point.
They contain a lot of unfiltered organic particles, which quickly begin to glow. Refined oils are more resistant to heat and have a higher smoke point. If you are going to cook food in the oven, frying pan or grill, make sure to use oil with the highest smoke point. The most common of the oils with the highest smoke point are refined varieties of sunflower, olive and grape.

Beef lula kebab on the grill - homemade

Famous oriental sausages are often cooked in the oven, but it is much safer and tastier to use a grill. Grilled lula kebab acquires a unique smoky smell, which is an integral part of the dish. The most difficult thing in the recipe is to mix the minced meat correctly.

Secrets of making delicious lula kebab

There are moments. which you need to pay attention to:

1. For production, you should choose meat with a small number of veins and films.
2. You can combine beef with poultry, pork or lamb, or you can use only one type of meat.
3. A suitable gluing effect is achieved by properly processing the minced meat. It needs to be thoroughly mixed and beaten.
4. The minced meat for lula kebab is sent to the refrigerator so that it is as viscous as possible. The better it cools, the easier it will be to make sausages.
5. Please note that the workpieces should be thin, long and similar. So the dish is moderately fried on the grill.
6. If the meat mass is very fluid, then add more main meat and cool again. You can also add breadcrumbs.
7. The workpiece must be carefully pressed against the skewer when threading. The smallest voids will cause it to fall off and fall into the grill.
8. It is better to choose coals from beech, oak or cherry.
9. Do not place the skewers on very high heat; wait for the ash crust to form.
10. Thin lula kebabs are fried for no more than 15 minutes.
11. Be sure to rotate the skewers.
12. Serve with side dish, salad, sauce.

Regular beef kebab on the grill

• Time: 3 hours.
• Number of servings: 5 persons.
• Calorie content of the dish: 240 kcal.
• Purpose: for dinner.
• Cuisine: Azerbaijani.
• Difficulty: medium.

The recipe for lula kebab on beef skewers has only one difficulty - beating the minced meat. Give this about 20 minutes of time, then the dish will not fall off the skewer. If desired, you can add paprika, curry and other seasonings.

Ingredients:

• onions – 2 pcs.;
• beef slices – 1 kg;
• beef fat – 200 g;
• salt, pepper, cumin - to taste;
• cilantro - to taste;

Manufacturing method:

1. Pass the meat and fat through a meat grinder. Add finely chopped onion.
2. Add spices. Stir and beat the meat mass.
3. Place the beef mixture in the refrigerator for 2 hours.
4. Form into oblong patties with wet hands. Place them on the skewer, pressing down.
5. Fry on the grill until a crust forms. Turn over constantly.

With pickled onions

• Time: 2 hours.
• Number of servings: 5 persons.
• Calorie content of the dish: 312 kcal.
• Purpose: for dinner.
• Cuisine: Azerbaijani.
• Difficulty: medium.

Beef lula on the grill comes out very juicy and tender. The dish can be decorated with herbs and onions. Mixes well with boiled potatoes and field porridge. You can serve the dish with vegetable salad or ketchup or hot sauce.

Ingredients:

• beef pulp – 1 kg;
• lard – 200 g;
• parsley – 100 g;
• onions – 400 g;
• lemon – 2 pcs.;
• salt, pepper - to taste.

Manufacturing method:

1. Wash the meat, dry it, cut into portions. Twist through a meat grinder with a large attachment.
2. Twist the lard and mix with the beef.
3. Chop the parsley with a knife and add to the mixture.
4. Put salt and pepper there too. Knead for 15–20 minutes. Cool the minced meat in the refrigerator.
5. Squeeze the juice from the citrus.
6. Cut the peeled onion into half rings.
7. Marinate the vegetable in lemon juice, water, parsley, salt and pepper. Wait 30 minutes.
8. Make flat sausages from the minced meat, place on a skewer and press tightly.
9. Fry on the grill for 12–15 minutes. Turn over constantly.

Beef and chicken

• Time: 2 hours.
• Number of servings: 5 persons.
• Calorie content of the dish: 208 kcal.
• Purpose: for dinner.
• Cuisine: Azerbaijani.
• Difficulty: medium.

The recipe indicates the weight of boneless meat trimmings. Homemade minced meat is better suited for lula kebab than store-bought minced meat. When frying, wait until the coals are covered with ash so that the heat is low.

Ingredients:

• beef – 500 g;
• chicken fillet – 400 g;
• onion – 130 g;
• garlic – 2 cloves;
• salt, pepper, seasonings - to taste.

Manufacturing method:

1. Grind the meat using a meat grinder.
2. Chop the onion into crumbs with a knife and add to the minced meat.
3. Pass the peelings through a press or grate and add to the meat.
4. Add spices and herbs to the mixture to taste. Cilantro, coriander, parsley, and dill are perfect.
5. Knead the mixture like dough for 20 minutes.
6. Form long sausages and place the lula kebab preparations in the refrigerator.
7. Thread each piece onto a skewer, pressing along its entire length.
8. Cook on the grill for 15 minutes. Don't forget to twist.

Video

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Beef lula kebab: an ideal dish for lunch, dinner or a picnic

Lyulya - beef kebab. I will present to you a non-traditional and universally recognizable recipe for making this delicious dish.

1. Lyulya - beef kebab: ingredients
2. Pickled onion
3. Lyulya - beef kebab: recipe
4. Lyulya - beef kebab is ready!

Lyulya - beef kebab: ingredients

1. 1 (one) kg – beef
2. 150 (100 50) g ​​– fat tail fat
3. 500 (500) gr – onion
4. 5 (5) cloves – garlic
5. Parsley to taste
6. 1 (one) bunch – cilantro
7. 1 (one) teaspoon – cumin
8. Salt to taste
9. 1 (one) teaspoon – coriander, cilantro
10. Dark ground pepper to taste
11. 4 (four) tbsp. spoons - vegetable oil

Pickled onion

1. 3 (three) pieces - onions
2. 50 (50) gr – parsley
3. Salt to taste
4. Dark ground pepper to taste
5. 1 (one) tbsp. spoon - vinegar

Lyulya - beef kebab: recipe

• Cut the meat into medium slices and, together with the tail fat, grind through a meat grinder
• Grind onion, garlic and herbs using a blender
• Add the resulting mass to the minced meat
• Season with salt and pepper. Add other spices and knead the minced meat
• Beat it on the work surface 15 times
• Place in the refrigerator for 15 minutes
• Soak wood skewers in water for 20 minutes
• Form the minced meat into thin sausages and place on skewers. Press tightly so that the minced meat does not fall apart
• Heat oil in a frying pan. Place the skewers from the lula and fry on all sides
• Let's prepare the pickled onions. Cut the onion into thin half rings. Chop the greens and add to the onions. Pepper and salt to taste. Add 9% table vinegar
• Stir and let sit for 15 minutes

Lyulya - beef kebab is ready!

You can add pork fat instead of fat tail fat. This will make the lula juicy. But there are those who cannot stand the taste of such things. Then don't add it. It won't ruin the taste at all.

I also make lula - kebab from minced chicken. It turns out very tasty.