Home cooking

Recipes by Inna Zhugastrova

Lula kebab made from minced pork and beef on skewers in the oven

Lula kebab, like shish kebab, is one of the most popular and beloved meat dishes. I have minced meat - a mixture of fatty pork and beef, and I don’t want to bother with cutlets. Here is a link on how to fry a wonderful lula kebab in a frying pan on beech skewers, and now I will bake the lula kebab on skewers in the oven. Naturally, this is not the traditional Caucasian lula kebab made from lamb on coals, but it is also a spectacular and very tasty meat dish that is easy to prepare at home. Beech skewers need to be kept in water for one and a half to two hours so that they can withstand the highest temperature. All family recipes of Caucasian cuisine are available at the link given to us.

Compound:

Coarsely ground pork and beef mince – 500 g
Green onions - 1 bunch
Garlic - 3-4 cloves
Ground coriander - 1 teaspoon
Mixture of dried herbs - dill, parsley, basil - 2 teaspoons
Ground dark pepper - 1 teaspoon
Salt (large, not extra) - 1-2 teaspoons
Onion - 1 piece
Freshly squeezed lemon juice - 1 tablespoon
Vinegar - 1 tablespoon

Note: My pork is fatty, so I won’t add fat to the minced meat, but if you need to make lula kebab from chicken or lean beef, then you should add a piece of lard or butter to the minced meat. It is better to prepare minced meat yourself from the freshest (not defrosted) meat - finely chop it with a knife or grind it in a meat grinder with a large mesh. Now I’ll put green onions in the minced meat, and sprinkle the finished lula kebab with pickled onions. You can add finely chopped onions to the minced meat and sprinkle with herbs, it doesn’t matter, in both versions it will turn out very tasty.

How to cook Lula kebab from minced pork and beef on skewers in the oven

Mix minced meat, chopped green onions, finely chopped garlic, dried herbs in a deep bowl, add pepper, a couple of pinches of salt. No eggs or bread, these are lula kebab, not cutlets! You can add the freshest herbs to the minced meat, especially cilantro and dill will decorate the dish; instead of the listed dried herbs, you can use any spices you wish, for example, a ready-made mixture like hops-suneli will do. Squeeze a tablespoon of lemon juice into the lula kebab mince. This is done so that the kebab sticks perfectly on the skewers. I don’t understand how to explain this based on the beliefs of chemistry, but the acid will somehow affect the meat, increasing its density.

Minced meat for lula kebab

Now a very important step, both for the taste and to ensure that the lula kebab does not slip off the skewers - the minced meat must be carefully mixed with your hands and certainly beaten. To do this, scoop up some of the minced meat with your hand and forcefully throw it back. Mix the minced meat until completely homogeneous, making about 20 such throws. Cover and place in the refrigerator for half an hour. Turn on the oven at 220 degrees. It is most convenient to cook lula kebab on a grid or on a baking sheet with sides of such a size that you can place skewers on the sides. Cover the bottom with foil to allow excess fat to drain there. After the designated time, remove the minced meat and mix well again.

Prepare a mold with sides

Lula kebab can be formed using various methods; for me, it is most convenient to create a dense, long cutlet, and then put (string) the lula kebab on a skewer, like a shish kebab. Place the skewers on the sides.

Form and install lula kebab

Bake lula kebab for about half an hour. In order for it to come out juicy and with an appetizing crust, you first need to set the temperature to 220-250 degrees, and when the meat sets and a crust appears, reduce the temperature to 180 degrees and bake until done.

Bake for about half an hour

While the lula kebab is baking, marinate the onions - cut into half rings, pour cool water for 15 minutes, then drain the water, add salt and sprinkle with vinegar. Serve lula kebab only hot, with the freshest vegetables, herbs and pita bread, sprinkled with pickled onions.

Lula kebab on skewers in the oven

An easy-to-make, spectacular and surprisingly tasty dish, lula kebab on skewers, baked in the oven, ready. Bon appetit!

Lula kebab in the oven making recipes

Lula kebab in the oven is considered an Arabic dish; translated from Persian it means “fried meat”. Lula kebab is prepared from ground meat, which is strung on skewers, resulting in minced meat skewers.

Unlike ordinary cutlets, where we add an egg and a bun to bind the minced meat, kebab is prepared only from minced meat and onions.

To prevent the minced meat from spreading when threading it on a skewer and frying, it must be kneaded for a long time and even beaten (5-7 minutes). After this, the minced meat becomes viscous and sticks together perfectly. The result will be beautiful and appetizing lula kebab. You can cook them from any meat - pork, lamb, beef, chicken and turkey. Choose any recipe you like and spoil your household with a brand new dish.

Lula kebab recipe in the oven

Quite often we do not have the ability to go out into nature, but want something tasty and unusual. I think that a dish like lula kebab is suitable to amaze both home and guests. After all, we will serve it on skewers, like a shish kebab, and we will cook it in an ordinary oven. Read also: Lula kebab recipe for making in the oven.

You can use any kind of meat for this dish - lamb, beef, chicken. I made it with pork. Almost everyone recommends cutting the meat into small pieces, but you can create it easier - use a meat grinder.

Ingredients:

ground meat (pork) - 1 kg
onions - 2 - 3 pcs.
starch - 1 tbsp. l.
parsley
cilantro
basil
dark pepper
salt

Manufacturing:

Before cooking, soak the wood skewers in cool water for 20 minutes.
When cooking lula kebab in the oven, as opposed to cooking on the grill, the onions should be twisted in a meat grinder or using a blender. In this case, there is no threat that the minced meat will fall onto the coals, and the grated onion will give the lula kebab juiciness.
You can also twist lard here, but this is optional. Since I have minced pork, I decided that there was enough fat.
For viscosity, I add a little starch, although it is also possible to do without it.
Finely chop the fresh herbs, add salt and pepper.
Knead the minced meat with your hands and let it stand for about 20 minutes. Now you definitely need to beat the minced meat by simply throwing it on top of a bowl or on a cutting board. After this procedure, the minced meat will become viscous and will stick perfectly to the skewers.
All that remains is to string the finished minced meat onto skewers greased with vegetable oil.
To make it easier to thread the minced meat onto skewers, wet your hands in water.
Place the skewers with kebabs in the freezer for 10 minutes; the minced meat will “stick” to the skewers most firmly in the cold.
During this period of time, preheat the oven to 180 degrees. Cover the baking sheet with foil or parchment. Place the lula kebabs on a baking sheet and fry for about 30 minutes, turning them over from time to time.

Beef kebab in the oven

Ingredients:

1 kg young veal;
150-200 g lard;
2 onions;
1 tbsp. l. without a hill of salt;
1 tbsp. l. without a hill of ground pepper;
a pinch of cumin;
cilantro and/or parsley, basil, mint, other spices - optional.

Manufacturing:

Chop the meat as finely as possible with wide knives. Do not squeeze. Place in a large container.
Also finely chop the lard. Add to minced meat and knead.
Chop the greens.
Add salt, pepper and all other spices.
Finely chop the onion with a knife and add to the minced meat.
Knead the meat thoroughly. It needs to be kneaded for a long time. This will improve the taste due to the formation of a dense crust during cooking.
Place in the refrigerator for at least an hour, or better yet, overnight (that is, in the dark) . Cover the top with cling film. It should have holes for air circulation.
Divide the minced meat into portions of 130-150 g for a traditional size kebab. But you can make them 2 times shorter.
Each portion is painstakingly molded with your hands (your hands can be moistened with hot water every time). Pierce a skewer or wood skewer through the purchased ball. Using your hands, distribute the minced meat sparingly along the length of the skewer or skewer.
Place the lula kebabs ready for frying either on a baking sheet or on a wire mesh. In this case, you should place a baking tray to catch the dripping fat from below.

When making lula kebab in the oven, turn it quite once. The fire should first be created quite powerful, 220-250C. As soon as the surface of the meat “grabs” the crust, the heat should be reduced to no higher than 180C.

Beef, even chopped, takes a long time to bake. Therefore, at the highest heat, you can get a product that is hard, fried on top and not ready on the inside. But a high initial temperature is essential for a crust to form. It will prevent the loss of savory internal juices.

If you play it safe and set the heat to low right away, the juice will flow out evenly. This will greatly enhance the taste of the lula kebab and make it even harder.

Pork kebab in the oven

Ingredients:

1.2 kg fatty pork;
1-2 onions;
1 tbsp. l. without a hill of salt;
1 tbsp. l. without a hill of ground pepper;
herbs, oriental spices (cumin, coriander, basil - all optional).

Manufacturing:

If the pork is not fatty, you need to replace a quarter of the total weight with fresh lard. Kneading minced meat will require the least amount of time, but it still has to be painstaking.
Be sure to put the prepared minced meat for lula kebab in the refrigerator for several hours. This is necessary for the fat to harden. Then, during cooking, it will not immediately begin to melt, and the resulting outer crust will trap it inside.
If you cannot put the minced meat in the cold forever, distribute it in the narrowest layer.
But it should sit in the refrigerator for at least an hour. It is not allowed to cool the meat mass for lula kebab in the freezer!
When frying over a fire, fat plays the role of a binding element. If we cook pork lula kebab in the oven, it will turn out the most tender and juicy. Excess fat will drain into the pan.
The manufacturing principle is the same as described above. But, unlike beef, pork kebab requires the highest temperature and shortest cooking time.
For speed of production and ease of serving, you can also form small sausages:
As the top layer begins to brown, turn over the skewers or skewers. Wait for the second side to brown and serve the finished lula kebab to the table.

Chicken lula kebab in the oven

Ingredients:

2 chicken breasts (fillets);
100 g lard (optional);
2 onions;
1 tsp. salt;
1 tsp. ground dark pepper;
cilantro or parsley;
other spices as desired.

Manufacturing:

The manufacturing method and main rules are similar to those stated above. But there are some subtleties in making chicken kebab.
Chicken meat, on the one hand, is tender and dietary. But otherwise it’s quite dry. With the addition of lard, chicken lula kebab will turn out the most delicious and juicy. But with all this, its calorie content will increase significantly. Therefore, whether to add lard to the minced meat is up to you to decide.
If the dish is placed not on the oven rack, but on a baking sheet lined with foil, the released juice can be used as gravy. For dry chicken meat, it will be very useful.

In conclusion, we note that you can combine different types of meat at will and get the latest flavor options. And even if lula kebab, cooked in the oven, will not be able to exactly replicate the taste of the delicacy that we get on the grill. But in the context of home cooking, you will get a worthy replacement for boring cutlets and meatballs - and just a tasty dish. Read also: Croquette making recipes with photos.

Recipe for making lula kebab at home:

Minced beef – 1 kg.
Onion – 4-5 heads
Fat tail fat – 100 gr. (I don’t have fat tail in stock, and somehow I didn’t have pork fat either, so we replace it with butter - 50-70 g.)
Dill, parsley, basil - to taste
Salt, dark pepper, reddish pepper - to taste.

7 step-by-step recipes for lula kebab in the oven

The dish, part of oriental cuisine, has spread all over the world and gained its own admirers. Lula kebab suits the festive and everyday table. The oven recipe is so simple that even a novice cook can handle it. We want to offer you to look at only the most delicious options so that you don’t go hungry. Let's not rant, let's get started right away!

Rules for making lula kebab in the oven

1. Kebabs are not made from minced meat. Only chopped (!) meat is used in the dish. The pieces should be very small and similar in size. This can be achieved by arming yourself with 2 sharpened knives.

2. During the chopping process, the mass does not become watery, unlike minced meat prepared with a meat grinder. Therefore, it is possible to create elastic sausages that do not fall off the skewers.

3. To make the mass sticky, fat tail fat is added. It is allocated at least ¼ of the total meat volume. But if you want to achieve a not very fatty dish, add slightly less of this ingredient.

4. Fat tail fat for lula kebab is the rarest. When cooking at home, it is replaced with lard. In the oven, the dish comes out no less special.

5. Lula kebab, or more precisely, its recipe includes a lot of onions. During the process of simmering in the oven, the vegetable releases juice, which gives the meat tenderness and flavor. It would also not be superfluous to add herbs (parsley, dill, cilantro, etc.).

6. Once the meat is chopped, you need to process it. For this purpose, toss the composition so that it sinks onto the work surface. Beating is carried out for 10 minutes, this is necessary to make the base sticky.

7. According to the classic recipe, lamb is used, but it is difficult to find. In addition, the meat is quite precious. It is replaced by high-fat pork, beef and even turkey and chicken.

8. To ensure that the sausages are moderately cooked, they are cooked on a wire rack. Naturally, you can also use a baking sheet. The main thing is to turn the kebabs over as the sides brown.

No. 1. Lamb lula kebab in the oven: “classic”

garlic cloves - 6 pcs.
fat tail fat - 0.25 kg.
meat - 1 kg.
onions - 3-4 pcs.
greens - 60 gr.
cumin, chopped coriander - 1 pinch each
lemon juice - from 1 fruit
ground black pepper - 5 pinches

Lula kebab is made from lamb using traditional technology. The recipe in the oven is as simple as possible.

1. Chop the onion with garlic cloves with 2 knives as finely as possible. Lightly sprinkle the onion with salt, pour over lemon juice and leave.

2. Chop the fat and lamb and combine. Crumble some greenfinch here. Add pickled onions and chopped garlic cloves. Add spices and salt to your own taste.

3. The mass should be compacted and homogeneous. Throw it up and hit it on the board for at least 10 minutes. Then leave in the cold for 45 minutes.

4. Soak the skewers by placing them in water for an hour. Set the oven to preheat at 190 degrees. Place a lined baking tray at the bottom of the device. Place a wire rack in the center.

5. Remove the meat base from the cold. With wet hands, pinch off the mixture and roll it into a sausage shape around a skewer. Squeeze tightly with your hands so that the dish does not fall apart during simmering.

6. Place lula kebab crosswise on the grill. Roast according to the recipe in the oven for half an hour. You can twist from time to time for uniformity.

No. 2. Pork kebab

pork lard - 0.2 kg.
onions - 3 pcs.
garlic cloves - 4 pcs.
meat - 0.7 kg.
cumin, basil - 2 pinch each
greens - 50 gr.
chopped black pepper - 5 pinches

Pork kebab comes out very juicy when cooked in the oven. Here is the prescription.

1. Roll or chop the garlic cloves with a knife. Chop the onion, meat and lard with knives. Chop the greens. Combine all the ingredients according to the recipe into one mass, add salt.

2. You will receive chopped minced meat, which needs to be beaten on the board for 10 minutes. This way the composition will become sticky and the kebabs will not disintegrate during baking. Leave the workpiece in the cold for half an hour.

3. Soak the wood skewers in water for an hour to prevent them from burning at the high temperature in the oven. Next, set the oven to 190 degrees and preheat.

4. Take out the meat base. With wet hands, pinch off portions from it and stick it around the skewers in the form of sausages. Press the meat firmly.

5. Place crosswise on a wire rack surface. Fry the lula kebab according to the recipe, placing it in the oven for 25-30 minutes. Turn once for even cooking.

No. 3. Lula kebab in Uzbek style in the oven

young lamb meat - 0.8 kg.
onions - 3 pcs.
cloves of garlic - 5 pcs.
fat - 0.2 kg.
black pepper, ground coriander, paprika - 3 pinch each
greens - 50 gr.

1. Chop the meat and fat in the traditional manner using a pair of sharp knives. Do the same with onions and garlic cloves.

2. Chop the greens, removing the stems. Combine all ingredients indicated in the recipe. Sprinkle with salt, knead again and beat on the board.

3. Leave the meat in the cold and time it for an hour. During this period, pour the skewers into a container with water and soak. This will prevent them from burning.

4. It's time to bake some treats. Heat the oven to 190 degrees. Cover the skewers with the meat base quite tightly.

5. Prepare the grid surface. Lay the finished sausages crosswise and fry in a hot oven for half an hour.

No. 4. Chicken lula kebab

chicken fillet - 0.6 kg.
seasonings - to your taste
onion - 2 pcs.

Lula kebab can be made from chicken. This recipe is simple, the dish is baked in the oven.

1. Chop the meat into thin slices and chop into small pieces with a sharp knife. Do the same with the onion. You should not use a meat grinder.

2. Combine the onion mixture with the meat mixture, add fragrant seasonings. Make elongated cutlets from the minced meat. Place the pieces on a parchment-lined baking sheet.

3. Bake in the oven for a third of an hour at 200 degrees. Serve the finished dish with assorted vegetables.

No. 5. Beef lula kebab in the oven

onions - 4 pcs.
seasonings - to your taste
beef - 1 kg.

See how to make lula kebab from beef in the oven. Stick to the recipe.

1. Wash the meat, dry it and chop finely. Do the same with the onion. Knead the ingredients and sprinkle with seasonings. Beat the meat mass.

2. Place the workpiece in the cold for half an hour. Then form traditional sausages on skewers. Bake in the oven on a wire rack for half an hour at 190 degrees.

No. 6. Turkey lula kebab

turkey - 0.5 kg.
garlic cloves - 5 pcs.
homemade yogurt - 0.3 l.
heavy cream - 40 ml.
soy sauce - 35 ml.
lemon juice - 20 ml.
flour, sugar - 10 g each.
vegetable oil - 20 ml.
egg white - 1 pc.
onion - 2 pcs.
sesame seed - 1 seed

Turkey lula kebab turns out delicious and unusual. Let's write a detailed recipe in the oven.

1. Chop the meat together with the onion. Add sugar, protein, soy sauce, butter and flour. Knead and form into appropriate shapes.

2. Sprinkle with sesame seeds on all sides. Place on the prepared baking sheet.

3. Prepare a sauce from lemon juice, garlic pulp, yogurt and cream. Add spices to your taste. Pour into the workpiece.

4. Bake the kebabs in the oven at 200 degrees for a third of an hour. After it cools down you can taste it.

No. 7. Lula kebab in bacon in the oven

bacon - 8 slices
chicken fillet and pork - 0.3 kg each.
onions - 3 pcs.
seasonings

1. Chop the pork and chicken fillet as finely as possible. Proceed in the same way with the onions and add to the minced meat. Season with spices.

2. Beat the meat mass. Make elongated cutlets from the minced meat and wrap each with a piece of bacon.

3. Place on a parchment-lined baking sheet. Bake the dish for half an hour at 180 degrees.

Lula kebab is prepared according to various recipes in the oven. Choose any one based on the type of meat. Try all options to the best of your ability. By following the detailed instructions, you will bake excellent kebabs.

Lula kebab in the oven

Ingredients

Veal meat – 1 kg

Lamb internal fat – 300 g

Onions – 3 heads

Ground dark pepper – 1 tsp.

Ground coriander – 1/2 tsp.

Greens – 1/2 bunch

226 kcal
30 min.
30 min.

Photo of the finished dish

Step-by-step recipe with photos

I have no doubt that most of you managed to relax somewhere in Turkey or on the coast of some Arab country. A means. "Kebab! There is so much in this sound for the Russian heart. “I just want to speak in the words of a poet. But here it’s better not to dedicate poetry, but just to cook. This is a dish that every housewife should have on her mind. Simple, tasty, fast and men like it. So, go ahead!

Lula kebab in the oven.

Cut the veal into small pieces. Peel the onion, wash with running water and also cut into small pieces. We are talking about making lula kebab, which means there must be lamb fat.

Grind the meat, onions and lamb fat through a meat grinder. In order for the minced meat to come out evenly, you need to rotate the meat, onion and fat not separately, but mixed together, i.e. a piece of meat, with it an onion and a piece of fat. With all this, the components are combined in the meat grinder.

So, we have minced the meat, now we will create minced meat for lula kebab. To do this, place the rolled meat in a deep bowl.

Add spices to it - turmeric, paprika, coriander, salt and dark pepper.

Finely chop the greens and also put them in a bowl.

We begin to knead the minced meat. We do this very painstakingly. Mix with your hands until you get a homogeneous, smooth mass. We collect the minced meat into a lump and lightly beat it on the bottom of the bowl. You can divide the minced meat into parts and then take part of the minced meat in one hand and pat it with the other hand. This manipulation removes excess air, the minced meat becomes elastic.

Our skewers are made of wood, so to prevent them from burning in the oven, we soak them in water in advance. Divide the minced meat into portioned balls. Thread the ball onto a skewer and form a kebab, pressing firmly against the skewer.

In a heat-resistant bowl, line the bottom with parchment and place our kebabs on it. Bake in the oven at 180 degrees for 40 minutes.

Cooked at home in the oven, lula kebab is ready to eat.

Yes, the East is not only a delicate matter, but also a tasty one. Bon appetit!