Today we will present you a step-by-step recipe - skewer kebab. We will also tell you about how such a dish can be prepared at home, without the use of barbecue and charcoal.
General dish information
Before you tell you how to make the right kebab, you should tell what this dish is.
The term “lula-kebab” has a Turkic-Arabian origin. It consists of two words: “lula”, that is, “pipe”, and “kebab”, that is, “fried meat”. This is a meat dish that is very common in Central Asia, the Caucasus and the Balkans.
Cooking principle
Lula kebab, the photo of which is presented in this article, is a dish of minced meat strung on skewers and fried on the grill. Most often, such a dinner is made from fat minced lamb and onions. And in the minced meat they never add eggs and bread.
A feature of the preparation of the dish in question is the long kneading of the meat ingredient. Such a process is necessary in order for protein to stand out from the minced meat, and it becomes dense and viscous. Only in this case, the chopped meat will sit firmly on the skewer and will not fall apart during its heat treatment.
Spices in kebab are added in limited quantities. As a rule, only pepper and salt are put in the stuffing.
Kebab sauce is very rare. This is due to the fact that a properly cooked dish is already very juicy.
In most cases, such a dinner is presented to the table along with pita bread and herbs. It should also be noted that in the Caucasus, kebab is often prepared not only from lamb, but also from other types of meat, such as beef and poultry. By the way, very often walnuts are added to it.
Step-by-step recipe for kebab skewers
Only a small number of housewives know exactly how such a dish is prepared. Therefore, we decided to tell you how Hankishiev Stalik does it. Lula kebab is his favorite dish. According to the famous chef, to prepare such a dinner we will need:
- fat mutton (only the meat parts) - about 3 kg;
- white onions - 500 g;
- tail fat - about 500 g;
- table salt - for each kg of minced meat, 1 large spoon (without slide);
- zira - for each kg of minced meat ½ a large spoon;
- crushed black pepper - for each kg of minced meat ½ a large spoon;
- ground coriander - for each kg of minced meat, 1 large spoon (without slide).
Meat processing
How to implement a kebab recipe on skewers? To begin with, the main ingredient should be processed. Greasy mutton is thoroughly washed, cut off all unnecessary elements from it, and then spread on a large and smooth board. It is desirable to chop the meat product using cooking axes (2 pcs.). This is necessary in order to make the dish as tasty, juicy and tender as possible.
Grind fatty mutton should be until it is converted into a uniform and small forcemeat. If in the process of chopping meat begins to pester the axes, then it is recommended to lower them for several seconds in steep boiling water. Fat will not stick to hot steel, and the lamb chop process will be much easier.
Processing other ingredients
Bonfire kebab is very aromatic and delicious. But before proceeding with its heat treatment, it is necessary to prepare a homogeneous forcemeat. To do this, use a pound of onions and the same amount of fat tail fat. Both ingredients are thoroughly washed, cut off all unnecessary films and tendons, and then very finely chopped with an ordinary knife or ax.
Other ingredients in the form of bread soaked in milk or eggs should not be used. Otherwise, the taste of the Caucasian dish will be irreversibly spoiled.
Minced meat
The presented recipe - kebab on skewers - requires careful mixing of minced meat. To do this, it is moved into a large shape, and then previously chopped onions and fat tail fat are added . The ingredients are mixed for a long time with your hands. This is necessary not only so that the tail fat and onions are evenly distributed throughout the meat, but also so that it releases protein. During mixing, the minced meat forms a kind of thread. They will keep him on skewers, not allowing him to fall apart.
After a long and thorough mixing of the ingredients, pre-prepared spices are spread to them. Thus, to the minced meat, table salt, zira, ground coriander and allspice are alternately added. After this, the products are thoroughly mixed again, but so that the spices are evenly distributed over the mutton.
Do you know how the dish in question is cooked by Khankishiyev Stalik? Lula kebab turns juicy, but does not lose its shape due to the special preparation of minced meat. The famous culinary specialist claims that for this purpose he evenly distributes the finished meat product along the bottom of the dishes where the lamb was previously kneaded, and then covers it with culinary foil and sends it to the refrigerator. This is necessary so that the fat solidifies well, and the dish is formed easily and quickly.
How to form correctly?
Before frying the kebab on the bonfire, flavored lamb mince should be properly strung on skewers. To do this, the hands are soaked in hot water, and then take the meat product in the amount of a full male fist. A kind of cutlet is molded from it, making sure that it does not have any cracks.
After the described actions, the product is carefully strung on a long skewer and begin to distribute it along the entire length. At the same time, the skewer is actively rotated around its axis, and the forcemeat is pressed strongly with the palm so that there is no air left inside it. If the air pockets still remain, then, most likely, the kebab will fall apart in the process of heat treatment.
Cooking on the grill
After all the stuffing is on the skewers, they are immediately put on the barbecue with coals. Turning over regularly, make sure that the dish does not burn, but is completely cooked, becomes aromatic and very tasty.
The first sign that the kebab is fried is juice, which begins to drip actively from the minced meat.
How to present a delicious Caucasian dish to guests?
After heat treatment of the dish on the grill, it is carefully removed and laid out on a large plate. Such a dinner can be presented to the table directly on skewers. Although some housewives prefer to remove meat pieces and put them on a plate decorated with herbs and fresh vegetables.
As a rule, kebab is used together with Caucasian pita bread, cucumbers and tomatoes. We have already said that for a properly made dish, it is not necessary to additionally prepare various sauces and dressings. After all, a real kebab lula is incredibly juicy and tender.
How to cook kebab at home?
Now you know how Hankishiev Stalik prefers to cook such a delicious Caucasian dish as kebab. However, it should be noted that there are other ways to create it. Which ones, we will consider right now.
Chicken lula kebab on the grill is prepared according to the same recipe as presented above. But what to do to those mistresses who have no opportunity to kindle a fire and fry a delicious Caucasian dinner on coals? In this case, kebab is recommended to be cooked in the oven. Of course, such a dinner will not have that pleasant aroma and taste that is inherent in meat on charcoal. However, with proper preparation, you are sure to amaze your household with a delicious and satisfying dish. What do we need for this? To make kebab at home, you must purchase:
- fat beef (only meat parts) - about 1.5 kg;
- white onions - 250 g;
- tail fat - about 250 g;
- common salt - for each kg of minced meat, 1 large spoon (without a slide);
- hops-suneli - for each kg of minced meat ½ large spoon;
- ground black pepper - for each kg of minced meat ½ a large spoon.
The process of cooking minced meat
Beef lula kebab on skewers is very aromatic and tasty. If you do not have the opportunity to light a fire, then the dish in question can be cooked in the oven. It should be noted that for this you will also need to carefully mix the fragrant minced meat.
Greasy beef is washed thoroughly, and then all unnecessary veins are cut and very finely ruffled with a cooking ax. After that, chopped fat tail fat and onions are added to the meat product. After mixing the components with your hands, they are flavored with salt, hops-suneli and black pepper. At the exit get a homogeneous stuffing, which for some time is placed in a refrigerator.
The process of forming and cooking in the oven
After the ground beef slightly hardens, it is divided into several parts and a kind of sausages are formed. Then they are placed on a baking sheet lined with baking paper and sent to the oven. In this form, a Caucasian dish is baked for 45 minutes at a temperature of 190 degrees. During this time, the kebab must fully cook, become juicy and tasty.
How to present to the dining table?
After the kebab is cooked, it is carefully removed from the pan and distributed on the plates. Sliced fresh vegetables and greens are placed next to the meat product. If desired, a side dish with a slice of white bread is also served for such dinner.
To summarize
Lula kebab is a very tasty and juicy dish, for the preparation of which you do not need a lot of ingredients. It is good to make such a meal not only from lamb, but also from beef, poultry and even pork.
Of course, the tastiest of all kebabs is charcoal. However, most housewives prefer to do it in the oven or slow cooker. In such devices, a Caucasian lunch is obtained without the characteristic aroma of smoke. But, despite this, he still remains a favorite dish of many culinary specialists.