Lula kebab is considered a dish of Caucasian cuisine, and this phrase itself translates as "fried meat on a stick." In the classic version, the mountaineers cook it from fat mutton at the stake, but the Russians managed to achieve an equally tasty result by experimenting with other types of meat and cooking methods. Today this dish can be cooked from pork, beef or chicken - in the oven, microwave and even in a pan. However, for those who still want to try and appreciate the Caucasian method of preparation, we offer an original national recipe.
To make kebab, we need to take: 1 kg of mutton (pulp) and 400-450 g of mutton fat, 0.4 kg of onion, 1 tbsp. a spoonful of starch, a teaspoon of dried barberry and parsley, salt, pepper and fresh herbs. If everything is prepared correctly, then the starch can not be added, because the minced meat will be sticky enough and will not crawl from skewers (skewers).
Cooking kebab begins with preparing the ingredients for the minced meat. The main feature of the Caucasian recipe is that all components must be finely chopped by hand and carefully knocked out to obtain the desired consistency. A large amount of fat is also an important component for bonding. But with the onion - the main thing is not to overdo it, because if you put it a little more, then the stuffing will drain. For this reason, it is advisable to strictly adhere to the recipe.
So, we need to chop all the components for kebab. To do this, take a small
hatchet and board. We start with meat. You need to work only with a brush (so as not to break the board), and make a small swing (you should get such stuffing as if you were grinding it in a meat grinder). If the meat sticks to the ax, then it needs to be dipped in hot water. This is done so that the fat thaws and sticks. It is better to grease the board with some oil, then nothing will stick to it. Then proceed to the fat and onion. Pay attention to the fact that the fat must be put in a pasty state.
Stir the chopped minced meat so that all the components are evenly distributed among themselves. Add spices, salt and pepper. You can squeeze a little lemon juice, then again mix everything thoroughly. Ideally, the stuffing should not stick to your hands. The finished mass must be wrapped in a cloth and briefly put in the refrigerator.
We form the cooled mixture in a kebab (small oblong products, slightly thicker than sausages) directly on the skewer and fry on a well-heated barbecue. If the temperature is low, then the stuffing will be badly "grasped." In such cases, there is
the likelihood that he will "jump" down. Therefore, it is important to wait for the moment when the temperature in the barbecue reaches sufficiently high levels. As they fry, a golden crust will form on the products, but inside they must be very juicy. Ready kebabs are carefully removed from the heat and put on a plate. They are served hot, with a lot of different greens, pickled onions or wrapped in Armenian thin pita bread. Pork or other meat kebab can be cooked in the same way, but then you can put a little less fat.