To make the lula tasty, buy bright red lamb. He will confirm that the product is fresh. Do not even approach the brown-burgundy meat, since it has been stored for more than the prescribed period. The fat should be white, its yellow color eloquently indicates that the product is stale. Kebabs will have an unpleasant smell and taste with these ingredients.

Necessary:

1.5 kg of lamb;
100 g fat tail fat;
2 large or 3 medium onions;
a bunch of cilantro;
salt and pepper to taste.

How to cook:

If you have an extra half hour left, you can make minced meat.

Rinse the lamb first, separate the films, if any. Cut the meat into thin slices with a sharp knife.

Fold 3-4 pieces one on top of the other, using a culinary ax, chop them lengthways and then across to form small squares.

Do this with all the slices. Take a large wooden board, turn the pieces into minced meat with a hatchet.

If you want to cook faster, place the coarse grid on the grinder.

Twist the meat, change the wire rack to a fine one, pass the fat tail fat through it, followed by the peeled, washed onion.

Rinse the cilantro, cut quite finely, put in the minced meat, salt it, add pepper, stir with a spoon.

Move on to the next step.

Take the minced meat in both hands, raise it above the table.

Throw onto a large wooden board or directly onto your countertop.

Collect the scattered pieces, repeat the manipulation.

Do this for about 10 minutes, as a result, the minced meat should stop falling apart, become a single whole.

If you find it difficult to work with so much minced meat with spices, divide it into 2 parts, first beat off one and then the other.

Now put the minced meat in the refrigerator for 40 minutes.

At this time, you can prepare the grill. Take out the minced meat, if it has started juice, drain it.

Shape thick sausages, 10 cm long, slightly pointed at both ends, string them on skewers, grill over coals for about 20 minutes.

If you cook at home, preheat the oven to 220 ° C, place the wooden skewers oiled with vegetable oil on a special wire rack or baking sheet covered with foil.

Let the meat "seize" at this temperature for 5 minutes, then lower it to 200 ° C and cook for another 25-30 minutes.

Lula kebab in Georgian

Necessary:

700 g of beef and pork with fat each;
1 onion;
2 cloves of garlic;
half a tsp. cumin and coriander seeds;
1 tbsp dried barberry;
pepper, salt to taste.

How to cook:

Rinse the meat, separate the fat from the pork. Scroll the beef and the lean portion of the pork through a meat grinder on which a grid with large holes is put on.

Through a wire rack with fine ones - fat, coarsely chopped onions.

Squeeze the garlic through a press, add these ingredients to the meat.

Heat coriander and cumin seeds in a dry frying pan.

After 1-2 minutes, they will begin to exude their scent.

After 4 minutes, turn off the pan, crush the seeds, add to the minced meat along with salt and pepper.

What is Lula Kebab? Translated from the Turkic lula means "pipe", and kebab is translated from Arabic as "fried meat". Therefore, lula kebab is a meat dish that is widespread in the Balkans, Central Asia, and the Caucasus. It looks like a tube of fried meat, strung on a skewer, cooked on the grill. Due to its juiciness and excellent taste, Lula kebab is known all over the world. Making it is an art that you can master with the tips and recipes below.

If you want the lula kebab you cooked at home to melt in your mouth, then use the following tips from the cooking process:

• To cook minced meat, you need to choose fresh meat that has not been frozen. Determine the degree of freshness by smell and color. In eastern countries, lula kebabs are prepared using the back of young lamb. However, you can take any other type of meat or use several types at once for minced meat.
• It is best to make minced meat like this: cut the meat into 1-1.5 cm plates, put it on a hard wooden board, chop the meat with a hatchet along the fibers, then crosswise. After that, the meat must be collected in the middle, turned over, flattened, chopped again. If this process is too laborious for you, then use a meat grinder with a large grid. However, you need to be careful, monitor the operation of the device: if a film or a large piece of meat gets stuck and you continue to turn the handle, then the meat grinder will squeeze out the meat juice, and the minced meat will turn out to be too wet and fall off the skewers.
• The next important condition for the preparation of a delicious kebab is the addition of fat tail fat. This affects the viscosity of the finished mixture. The amount of fat should be at least a quarter of the total amount of meat. The consistency should not turn out to be pasty. Therefore, the fat must first be freed from the films without fail, cut into plates, then into strips, and then chop it very finely with a sharp knife. To make it easier for you to do this, lightly freeze the bacon.
• Before turning the meat to the state of minced meat, it is important to get rid of veins, films that can spoil the kebab. A juicy and tender dish should melt in your mouth and not get stuck due to hard lumps of veins.
• An obligatory component is a bow. It must be finely chopped with a knife, but not twisted in a meat grinder, otherwise it will spoil the viscosity of the minced meat. It is important not to overdo it with onions: use no more than a third of the volume of meat, otherwise the onion juice will prevent you from forming a kebab.
• Minced meat is prepared without bread, eggs, starch and other thickeners. The role of the binder is played by lard, you also need to flavor it with cumin, black pepper, salt in moderation, and herbs.
• The next secret of making lula kebab is kneading, beating minced meat. You need to do this for 20 minutes, at least. You will notice how protein begins to stand out, which gives viscosity and plasticity, and the fat is better distributed over the meat. It is necessary to beat off, knead the mass until a homogeneous mixture is obtained that does not stick to hands.
• When the minced meat is ready, it must be sent to the refrigerator for 1-2 hours to freeze the fat. You cannot freeze. At this stage, you can wind the sausages in portions, wrap with foil, refrigerate.
• For shaping and stringing, prepare salted warm water for wetting hands, cold wide skewers. Do not sculpt the sausages that are too thick, otherwise they will not bake well. Gently shape the minced meat around the skewer so that it fits snugly without creating voids.
• Lula kebab is fried over coals. In this case, the skewer must be quickly turned over so that the minced meat is browned on all sides, and the juice is baked inside. Do not pour water into hot coals, otherwise the dish will absorb the smoke. Use a fan to circulate air and grill the kebab evenly.

How to make lula kebab at home: recipes with photos

Knowing the secrets of lul kebab, you can start cooking this dish at home. This dish is especially attractive due to its simplicity: the minimum available set of components, an amazing juicy taste. Therefore, each housewife can safely include this dish in the family diet, because you can cook it not only over coals according to the classical method, but also in a frying pan, in an oven, an electric grill, an electric BBQ grill, a microwave oven, a multicooker.

Classic lamb on the grill

Lula kebab according to the classic recipe at home is the highest aerobatics among meat dishes that are prepared using the grill. To form a good bond between meat and lard, mince must be beaten for a long time. This recipe is considered traditional for Azerbaijan. Required components:

• fat tail - 700 g;
• lamb - 700 g;
• salt to taste;
• ground black pepper - to taste;
• onion - 1 pc.

Step-by-step home cooking master class:

• We pass the lamb and fat tail through a meat grinder.
• Peel the onion, cut it into very small cubes. Mix the meat and onions, salt and pepper to taste, knead the minced meat thoroughly.
• We put in the refrigerator for an hour.
• We moisten our hands with water, roll up small cutlets.
• We put 4 cutlets on a skewer, knead around with your hand so that a dense, uniform mass is formed.
• Fry on the grill, turning over several times.

Chicken skewers in the oven

Chicken lula kebab is difficult to cook at home in the oven by weight, since the minced meat is not dense enough. Therefore, the best way out is to bake it lying on a wire rack or baking sheet lined with foil. Such a simplified version of the dish comes out very tasty and juicy. Required components:

• minced chicken - 600 g;
• flour - 2.5 tablespoons;
• onions - 2 pcs.;
• hard cheese - 50 g;
• butter - 50 g;
• dried oregano, parsley, basil - to taste;
• black pepper, salt to taste.

Step-by-step cooking recipe:

• Grind the cheese on a grater. Chop the onion finely. We mix minced meat, flour, cheese, dry herbs, onions, salt and pepper, softened butter.
• Knead well and beat off the minced meat. Soak the skewers in cold water for 20 minutes.
• Roll the cutlets with moistened hands. We string them on a skewer, crush them to make sausages.
• We do not lay a wire rack or baking sheet lined with oiled foil. Cook at 200 degrees for about 20 minutes, remembering to turn over so that all sides are browned.

Pork and beef in a pan

Mixed minced meat for kebab should be 30% pork, 70% beef. The first type of meat gives the dish softness, fat content, and the last - juiciness, fiber. A common method of preparing this dish at home is frying in a pan. With strict adherence to the instructions, the result is no worse than on the grill. Required Ingredients:

• butter - 2 tablespoons;
• minced pork and beef - 1 kg;
• onion - 1 pc.;
• eggs - 2 pcs.;
• dry herbs to taste.

Step by step cooking at home:

• Mix the minced meat with pepper, salt, dry herbs, raw eggs, chopped onion, soft butter.
• Knead the meat thoroughly, beat it off. Soak the skewers in cold water for 20 minutes.
• We form cutlets, string them on skewers, crush them with our hands until they look like sausages.
• Fry, preheating the oil, from all sides until a golden crust is obtained.

Armenian pork in lavash with cranberry sauce

Armenian lula kebab is for true connoisseurs of Caucasian cuisine. This juicy, tender, hearty dish is served in an unusual way - in pita bread and with a sauce like stuffed shawarma. Sweet and sour sauce ideally sets off the fat content of the meat, giving it a rich taste. Required components:

• lamb ham - 1 kg;
• onions - 2 pcs.;
• vodka - 2 tablespoons;
• salt, black pepper - to taste;
• lavash - for serving;
• cranberries - 1 glass;
• red currants - 1 glass;
• ground nutmeg - 0.5 tsp;
• grated ginger - 1 tsp;
• juice of one orange;
• sugar - 2 tablespoons

Cooking in stages:

• We wash the meat, dry it, clean it of films and streaks, cut into small pieces. We grind to the state of minced meat in any way convenient for you.
• Peel the onion, cut into small cubes. We mix meat, onion, salt, pepper, vodka. Knead, beat off, leave for a couple of hours in the refrigerator.
• We sculpt sausages, string on skewers, fry over coals until crusty.
• For the sauce, grind the red currants and cranberries in a blender. Add orange juice, nutmeg, sugar, ginger to the berry puree. We put on fire, after boiling we boil for 10 minutes.
• We wrap the lula in lavash, pour with sauce or dip.

Beef in a slow cooker

Lula kebab is traditionally cooked over a fire. However, at home, in the presence of such a kitchen assistant as a multicooker, the dish is made much easier. This recipe is based on ground beef, where fat is added for juiciness and tenderness. Required Ingredients:

• onions - 2 pcs.;
• fat - 150 g;
• beef - 500 g;
• salt, black pepper - to taste;
• ground caraway seeds - 0.5 tsp;
• cumin - 0.5 tsp;
• vegetable oil - for frying.

Instructions step by step:

• Grind the beef through a meat grinder, mix with chopped fat and onions. Add salt, pepper, caraway seeds, cumin.
• Knead thoroughly, beat off, leave in the refrigerator for an hour.
• We form sausages with wet hands. Fry in a multicooker, preheating the vegetable oil, in the "Fry" or "Baking" mode.

Homemade veal in the airfryer

At home, you can cook a kebab by using a device such as an airfryer. It is a pleasure to use it, since cooking does not take the hostess time and effort. The dish comes out juicy, aromatic and very tasty. Required Ingredients:

• veal fillet - 500 g;
• garlic - 5 cloves;
• onions - 2 pcs.;
• fat - 150 g;
• salt, black pepper, cumin, cilantro - to taste.

Step by step cooking process:

• Grind the meat in a meat grinder, mix it with chopped garlic, onions, fat, spices.
• Thoroughly knead the minced meat, beat it off, leave it in the refrigerator for an hour and a half.
• Soak wooden skewers for half an hour in cold water.
• We form cutlets, string them on skewers, crush them with our hands, making sausages.
• We put it on the grill of the airfryer, oiled.
• Cook at 260 degrees, on a medium wire rack, high fan speed for 20 minutes.

How to fry frozen convenience food on the wire rack

An option for the laziest is a semi-finished lula kebab. It tastes far from homemade, but for lack of time, you can use it. It is recommended to choose only a high-quality semi-finished product. Required Ingredients:

• vegetable oil - for frying:
• semi-finished products lula kebab - 6 pcs.

Step by step cooking:

• Semi-finished products need to be thawed.
• Grease the grill with oil. We spread the blanks between the rods.
• Fry, once turn over to the other side, until golden brown.

How to cook in the microwave with a grill

In the absence of the opportunity to go to nature and enjoy the lulias of the fire, cook at home in the microwave from minced chicken. According to the recipe presented, the dish comes out very juicy, tasty, aromatic. Skewers should be used not round, but flat. Required components:

• ground paprika - 0.5 tsp;
• onions - 2 pcs.;
• parsley - 0.5 bunch;
• salt, black pepper - to taste;
• garlic - 2 cloves;
• chicken fillet - 600 g.

Step-by-step cooking master class:

• Grind the chicken fillet in a meat grinder, mix with finely chopped onion, garlic, parsley, salt, black pepper, paprika.
• We knead the minced meat thoroughly, beat it off, throwing it with force on a cutting board at least 20 times. We send it to the refrigerator for half an hour. Soak the skewers in cold water.
• We form sausages, string them on skewers. We bake in the microwave on medium power until cooked.

On skewers in an electric BBQ grill

On the grill, you can cook a dish with an amazing taste - Uzbek lula kebab. However, at home, this device can be successfully replaced by an electric BBQ grill. This kitchen assistant greatly facilitates the work of every housewife. Serve this meal with potatoes or other side dishes. Required components:

• lamb - 500 g;
• fat tail fat - 150 g;
• salt, pepper - to taste;
• onions - 2 pcs.

Recipe:

• Grind the meat in a meat grinder.
• Finely chop the onion and fat with a sharp knife.
• We mix meat, fat, onion. We beat off the minced meat intensively, leave it in the refrigerator for an hour.
• We sculpt cutlets, string on skewers, squeeze with our hands to get the shape of a sausage.
• Fry in an electric BBQ grill until tender.

Turkey diet recipe

Turkey meat, judging by the reviews, many people like because of its tenderness, juiciness and sweet taste. Cooked lula kebab with such meat is considered a dietary option. The process is not at all complicated, and the result will pleasantly surprise you. Required components:

• turkey fillet - 450 g;
• soy sauce - 2 tablespoons;
• vegetable oil - 1 tablespoon;
• protein - 1 pc .;
• garlic - 2 cloves;
• salt, pepper - to taste;
• onion - 1 pc.

Step-by-step cooking scheme:

• Grind the meat through a meat grinder. Chop the onion and garlic with a knife. Mix the minced meat, vegetable oil, soy sauce, onion, garlic, salt, pepper and protein.
• Mix thoroughly, beat off, send it to the refrigerator for an hour. Soak the skewers.
• We form the sausages, string them, lay them neatly on the grill. Fry on all sides until browned.

Calorie content of the dish

Georgian or other oriental lula kebab has a rich composition of vitamins, minerals and other useful substances. The product contains organic acids, carbohydrates, fats, proteins, dietary fiber, vitamins A, PP, groups B, C, E, iron, calcium, potassium, zinc, chromium, fluorine, copper, etc. Depending on the type of meat used for the preparation of this oriental dish, its calorie content changes:

• mutton kebab - 340 kcal per 100 g;
• pork and beef - 240 kcal;
• beef - 210 calories;
• chicken - 143 kcal.

Video recipes

A well-cooked lula kebab is the king of all kebabs and barbecues. It can be made from lamb, chicken, veal, marbled beef. At first glance, the cooking process is simple: chop the meat finely, mix with onion and fat, form cutlets, string and fry. However, not everything is so easy! The main secret is the correct stringing on skewers, which is not so easy to do. In addition, there are subtleties in the preparation of minced meat. And you will learn about them by watching the YouTube videos below about making kebabs from famous gastronomes.

Recipe from Stalik Khankishiev

Chopped meat

From three types of meat on coals

"Kebab" is a word that got into European languages, and into our lexicon too, straight from Farsi, the language of the ancient Persians and the literary language of peoples such as the Turks and Azerbaijanis. This word has a fairly broad meaning and is translated as "fried meat". There are a great many variations of dishes prepared in the world under this collective name, and it is not an easy task to take the trouble to list them. In Armenia, most types of barbecue cooked on the grill are called "khorovats", but for the dish we are going to introduce you to, they use the word "kebab" or Turkish "lula kebab".

Armenian kebabs are small elongated minced lamb sausages with fat tail fat, onions and spices, put on skewers and baked on the grill.

In order to properly prepare a kebab, you need to remember a few essential rules, without which you are unlikely to get a real Armenian kebab - juicy, aromatic and tasty.

First of all, buying meat for a kebab - and it should be mutton, and only mutton! - Pay attention to the fact that the meat is from a young lamb, but not too lean. You should take those parts from which you can cut more pulp: of course, the tenderloin (but it will not be enough), also the back part with legs.

In order for your sausages to stick securely on skewers and not accidentally fall on the coals (this happens quite often for beginners), as well as for your meat to be tender and flavorful, you will definitely need fat tail fat. Don't try to replace it with regular lamb fat or (God forbid!) Lard. It is fat tail fat that possesses the properties necessary for a high-quality kebab: firstly, it has good viscosity and due to this, as it were, "glues" mutton; secondly, fat tail fat is not as dense as ordinary fat, and, being a natural lining between pieces of meat, makes the kebab juicy and fluffy. Ask lamb butchers for fat tail fat.

Never cook minced meat kebab! Don't confuse kebab with cutlets! This is a gross mistake of many people who undertake the preparation of kebabs without preparation, at least theoretically. For kebabs, lamb is not ground in a meat grinder, but first it is cut into small pieces with a knife, and only then on a thick cutting board for meat it is chopped with a chopper or a large knife, while it is important to change the direction of chopping every time - as if to chop "crosswise" ... It is faster and more convenient to chop mutton with two knives at once, if you can do it and have enough strength. The finer you chop the meat, the more reliably it will stick to the skewer and the better it will bake on the grill.

In my Armenian family, there was no tradition of cooking kebabs - in our country, they mainly made shish kebabs (or khorovats) from lamb, pork, chicken or sturgeon on skewers or on a wire rack. But at home we made kebabs more than once, and this is not a bad dish at all, I can tell you. Especially in order to somehow diversify the country kebabs.

(for 8 people)

Kebab Ingredients:

• 2 kg of young lamb pulp, finely chopped until minced
• 400 g fat tail fat, finely chopped
• 400 g thin and long (approximately 15 cm) strips of brisket brisket
• 2 large yellow onions, peeled and finely minced
• 5 garlic cloves, peeled and finely minced
• 1 tbsp hot chili, finely chopped
• 1 cup roughly chopped cilantro leaves
• Paul tbsp cumin
• Coarse sea salt

Ingredients for the sauce:

• 4 large pink tomatoes
• 1 tsp freshly ground black pepper
• Coarse sea salt

Preparation:

Caucasian kebab versus pizza and hamburger The famous Caucasian cuisine is gaining more and more popularity among the population of Russia. Many people now prefer to order the famous Ossetian pies, various kinds of kebabs, kebabs or vegetables and mushrooms baked on charcoal instead of ordinary pizza for corporate events. Thanks to the emergence of services such as http://shashlik1.ru/menyu, now everyone can taste hot juicy shish kebab, hearty mushrooms stewed over coals, try unique Caucasian salads from vegetables baked over coals. And most importantly, you will not need to bother with free time, buying and preparing food, making a fire and preparing meals. Caucasian dishes cooked on charcoal always remain welcome "guests" on the table, making the table bright and festive. Well, for those who have found some free time and who like to cook on their own, we have prepared this recipe. In this article, we decided to talk about one of the dishes of Armenian cuisine, which is cooked on coals - Lula-Kebab in Armenian from lamb.

Recipes for cooking spicy Lula Kebab in Armenian

1. Lula Kebab can be made from beef, pork, poultry, but in the classic version only lamb is used. Do not be lazy, walk around the market and take fresh and not old lamb. The quality of the dish will also depend on your choice of meat. Old lamb will be tough and take longer to cook, which will dry out before cooking time.
2. To prepare Lula-Kebab, use only a sharp knife, it is advisable not to use a meat grinder. Lamb must be cleaned of film and tendons. Rinse and chop finely with a knife. Peel the onions, rinse and chop very finely. Put the onion and meat in a cup. Add vodka, salt and pepper. Stir and taste.
3. Now is the most difficult stage. Put the finished minced meat on the table and begin to knead and beat it very carefully. This must be done so that protein is released from the meat as much as possible. Minced meat, in this case, will become very viscous, which will allow it to sit firmly on the skewer and not fall apart during cooking over the coals. Do not spare your energy and try to spend at least 15 minutes on this procedure.
4. Put the minced meat in a saucepan or cup, cover with a lid and refrigerate for at least 3 hours. As in the case of shish kebab, the kebab must ripen, marinate in its own juice.
5. We advise you to cook lula kebab using varieties of fruit trees, as we have already said in one of our articles. Fruit firewood provides not only the necessary steady heat, but also gives the dish a special delicate fruity aroma. From minced meat we make small sausages, the size of large sausages and a little larger than sausages in diameter. We string on skewers and spread over the coals. Turn the skewer frequently while cooking and do not expose to open flames.
6. Juicy Lamb Lula Kebab in Armenian ready. And this dish is served to the table in this way. The bottom of a wide tray is laid out with leaves of bright green lettuce. Thin Armenian lavash is placed on the salad. Place skewers with hot juicy incredibly aromatic Lula-Kebab on pita bread. Sprinkle with a variety of fresh herbs on top. On the sides of the Lula Kebab, garnish with bright slices of fresh cucumbers, tomatoes and bell peppers. Serve with Lula-Kebab in a separate bowl or Caucasian sauce. Eat this dish immediately after cooking, after additional heating, Lula-Kebab loses many of its unique taste properties and almost all of its aroma.

Good appetite!

Lula kebab

For 800 g of lamb: 40 g of fat tail fat, 2 onions, 100 g of green onions, 1 teaspoon of barberry, 1 lemon, 360 g of lavash flour; salt, pepper, herbs.

Turn the lamb pulp without tendons several times through a meat grinder together with fat tail fat, add raw chopped onions, salt, pepper and lemon juice. Stir the resulting minced meat and stand on ice for 2-3 hours (marinate), then form short sausages from it, 2 pcs. per serving. String them on skewers (skewers) and fry on a wire rack over coals. When serving, remove the sausages from the skewer, wrap in a thin flat cake made of wheat flour (lavash), put on a dish or plate.

Serve with green onions and lemon wedges. Decorate the dish with sprigs of herbs. Separately, you can serve barberry - dried ground or fresh.

From the book Collection of recipes for microwave ovens the author Borodin Anton Anatolievich

Lyulya-kebab Lamb - 400g, kidney lamb fat - 100g, 2 onions, oil - 2 tbsp. spoons, water - 2 cups, green onions - 50g, 1 tbsp. a spoonful of sumac, boiled rice - 3 cups. Finely chop the lamb and kidney fat, mix with the chopped onion, sprinkle with pepper and salt.

From the book Turkish cuisine the author Collection of recipes

Lula-kebab Fatty lamb - 1 kg (if the lamb is low-fat, add fat tail fat or kidney beef fat), onion - 4 pcs., Garlic - 4 cloves, hot chilli peppers to taste, a bunch of cilantro. Meat, onion, garlic and cilantro mince. Stuffing very thoroughly

From the book The Kremlin Diet. Meat and fish dishes the author Vishnevskaya Anna Vladimirovna

LULYA-KEBAB Serves 4: 1 kg boneless lamb, 100 g fat tail fat, 4 onions, 1 teaspoon ground black pepper, 1 teaspoon dried basil, salt to taste. Peel the onion, chop it together with half of the bacon in a meat grinder. Cut the remaining bacon into small

From the book Second courses author Melnikov Ilya

Lula-kebab Products: lamb 335 g, butter or ghee 10 g, onion 18 g, green onion 38 g, parsley 14 g, salt. For lavash: wheat flour 45 g, salt 5 g. you need to skip the pulp of the lamb shoulder or hind leg along with

From the book Lula-kebab, dolma, baklava and other dishes of Azerbaijani cuisine the author recipes Collection

Lula kebab

From the Book of 1000 Best Muslim Cooking Recipes the author Lagutina Tatiana Vladimirovna

Lula kebab? Fatty beef (or lamb) - 300 g? Onions - 3 pcs.? Ghee beef lard - 1 tbsp. l.? Parsley greens - 0.5 bunch? Ground red pepper - 0.25 tsp? Salt to taste Pass the meat and 2 onions through a meat grinder, season with salt, pepper and mix thoroughly

From the book Tasty dishes in a hurry. In 10, 20, 30 minutes the author Collection of recipes

308. Lula-kebab products 250 g of lamb, 20 g of lard, 30 g of onions, 10 g of herbs, salt, spices. Cooking time - 30 minutes. Lamb pulp (cutlet meat), onions, 10 g of lard mince, add salt, pepper and mix. Form a kebab from minced meat in the form

From the book How to make sausages at home author Kalinina Alina

From the book Separate food the author Kozhemyakin R.N.

the author Kozhemyakin R.N.

Lula-kebab Lula-kebab is a popular dish of Azerbaijani cuisine. They are cutlets, formed in the form of sausages, strung on skewers and fried on charcoal. A feature of the preparation of kebabs is long-term kneading of the minced meat. Minced meat you need

From the book Cooking in the Oven author Kostina Daria

Lula kebab (I) 500 g of fatty lamb, 150-200 g of onions, fat tail fat, salt, dried basil and black pepper to taste. Pass the lamb pulp together with the onion through a meat grinder two or three times. If possible, skip fat tail fat together with meat.

From the book Multicooker. Dishes for every taste author Kalugina L.A.

Lula kebab (II) 1 kg of lamb, 100 g of fat tail fat, 4 onions, 1 teaspoon of ground black pepper, 1 tbsp. a spoonful of dry basil. For garnish: fresh herbs (green onions, young garlic, watercress, basil, tarragon, mint, leek). Prepare minced meat:

From the author's book

Lyulya - kebab Components Lamb - 1 kg Onions - 2 pcs. Lamb fat - 50 g Lemon juice - 1-2 tablespoons Salt and pepper - to taste Method of preparation Free the lamb from the bones and mince the lamb with lamb fat and onion. Add to the minced meat

From the author's book

Lula kebab Components Lamb - 1 kg Onions - 2 pcs. Lamb fat - 50 g Lemon juice - 2 tablespoons Salt and ground pepper - to taste Method of preparation Free the lamb from the bones and mince the lamb with lamb fat and onions. Add to the minced meat

From the author's book

Lula kebab 600 g of beef, 200 g of beef fat, 2 tablespoons of milk, 2 cloves of garlic, 50 g of bread crumbs, 250 g of pickled onions, 50 ml of vinegar, 250 g of tomatoes, 250 g of lightly salted cucumbers, 1 lemon, 1 tablespoon chopped parsley and dill. Peel the beef

From the author's book

Lula kebab Components Lamb pulp - 600 g Eggs - 2 pcs. Bulb onions - 2 pcs. Garlic - 2-3 cloves Lamb fat - 100 g Cilantro greens - 1 bunch Allspice - 7-8 peas Bay leaf - 2 pcs. Cloves - 2-3 buds Salt and ground pepper - to taste Method of preparation Meat,