The elongated meat cutlet on skewers or skewers is called lula kebab. Prepare them on coal or in any other way.
Traditionally, lamb is used for cooking, but this pork dish is very popular with us.
Kebab from pork - the basic principles of cooking
Prepare this dish only from fresh meat. Frozen product after thawing will lose its succulence, and it is unlikely that you will get dense stuffing.
Pork for lula kebab is not twisted in a meat grinder, but chopped with a knife. Meat for this is cut into thin slices and cut along a special hatchet or heavy knife. Then do the same operation, but across. The process continues until until you get the stuffing necessary consistency.
Pork itself is quite fatty, but if desired, add fat, chopped with a blender or meat grinder to the state of pate. It will make the stuffing even more viscous.
In addition to meat, minced onions are added. So that he does not give excess moisture, it is finely crushed with a knife, and not crushed in a meat grinder.
No additional binding components are added to the mince. It acquires its viscosity in the process of kneading and beating. Do it at least a quarter of an hour. Thanks to this, the mince will leave excess moisture, and it will turn out to be a dense consistency.
Recipe 1. Kebab from pork on the grill
Ingredients
800 g pork tenderloin;
kitchen salt;
100 grams of lard;
freshly ground pepper;
200 g onions;
coriander;
50 g fresh cilantro.
Method of preparation
1. Pork wash and dry. Cut into slices as thick as a centimeter. Put the chunks on top of one another and chop with a heavy knife. We continue to chop the meat to the state of not too small stuffing.
2. Wash the lard in warm water and cut the skin. We cut it not too large, put it in the bowl of the blender and grind to the state of pate. 3. Bulbs clean and finely crumbled. Rinse fresh cilantro, dry and grind. In the stuffing add lard, chopped onion and cilantro. Salt, season with spices and knead with hands until it becomes a viscous consistency.
4. Put the stuffing in the bag and beat off on the table. We shift in a bowl, cover with gauze and put in the fridge for an hour.
5. Large wooden skewers soaked in water so that they are not burnt. We form an oblong cutlet, wrapping meat around the skewer and tightly pressing it to a wooden base.
6. Fold the skewers with minced meat on the grill and cook on the coals, constantly turning over, about twelve minutes.
Recipe 2. Pork kebab in the oven
Ingredients
half a pound of minced pork;
salt;
egg;
black pepper;
three medium onions;
a small bunch of dill and parsley;
50 ml of freshly squeezed lemon juice.
Method of preparation
1. Wooden skewers soak in water. Onion finely crumble and add to the stuffing. Here we drive an egg. Rinse greens, finely crumble and chop. We also send it to the stuffing. Season with pepper, salt and pour in lemon juice.
2. Mince thoroughly knead hands, beating it against the board. Put the stuffing in the bag and send for half an hour in the fridge.
3. Grate the oven grate with foil and form small cavities to collect the juice.
4. Put the stuffing in a bowl. We stick round each skewer with minced pork, tightly pressing it to a wooden base.
5. Fold them on the foil. We preheat the oven to 200C and put a grate in it with lula kebab. Cooking for a quarter of an hour, periodically turning it over until a ruddy crust forms on the surface of the meat.
Recipe 3. Pork kebab in the pan
Ingredients
kg of pork;
kitchen salt;
400 grams of beef;
Black pepper;
100 grams of lard;
lean oil;
200 g paprika;
50 ml of cognac;
a large bunch of fresh parsley;
garlic - 4 teeth. Method of preparation
1. My beef, cut into flat slices as thick as a centimeter.
2. We combine cognac with oil, add water, mix and pour beef. Leave to marinate in the refrigerator for half an hour.
3. Pork cut into small pieces and skip through a meat grinder. Grind lard to the state of pate.
4. Remove the beef from the marinade, dry it and chop with a knife into small pieces.
5. Combine beef, pork and lard. Salt, pepper and mix.
6. Rinse the Bulgarian pepper, remove the seeds and chop very finely.
7. Parsley greens washed and chopped. Pepper and greens are added to the stuffing and carefully knead everything with your hands. Then we beat off and send for an hour in the fridge.
8. Put the pan with vegetable oil on intense fire. With wet hands we form dense oblong patties and dip them into boiling oil. We fry, often turning over, about seven minutes. Then we cover with a lid, make the fire quieter and cook another eight minutes.
Recipe 4. Pork kebab in bacon
Ingredients
500 grams of minced pork;
150 ml of beer or dry wine;
two bulbs;
100 g of bacon;
potato;
egg;
3 g ground black pepper;
salt;
5 g dry basil.
Method of preparation
1. We clean the potato tuber and onion and twist it in a meat grinder. In the pork minced hammered egg, pepper, salt and season with basil. Add the onion-potato mixture. Thoroughly knead and repel. Sent in the fridge for half an hour.
2. Wooden skewers soak in water. We take out the mince from the refrigerator and string it on skewers, forming oblong sausages. Each sausage is wrapped with a thin strip of bacon.
3. Cover the baking sheet with parchment and place the skewers on it so that its ends are placed on the sides. Send a baking sheet with lyula kebabs in the oven, preheating it to 180C for 1 h. 15 min. Every quarter of an hour, turn over and sprinkle with wine or beer. 4. Remove the kebab from the skewers and lay it on the plate. Served with ketchup, salad and boiled potatoes.
Recipe 5. Kebab from pork with mushrooms in foil in the oven
Ingredients
800 g pork;
sea salt;
200 g of mushrooms;
refined vegetable oil;
large onion;
a small bunch of green onions.
Method of preparation
1. Rinse the pork well and dip it with a paper napkin. Cut the meat into small pieces and send to the blender bowl. Mushrooms clean and boil. Peel and chop the onions. Place the mushrooms and onions in a blender and twist everything.
2. Add the minced onion-mushroom mixture. Pepper, salt, knead and knead well. Put the stuffing for an hour in the fridge.
3. Form small sausages from the prepared mincemeat and pass a wooden skewer through them. Wrap each in foil. Place the skewers on the baking sheet.
4. Preheat the oven to 180C and place a baking tray in it for about 15 minutes. Turn over periodically. Remove the kebab from the oven, remove the foil, sprinkle with chopped green onions and serve with a side dish or fresh vegetables.
Recipe 6. Kebab with pistachios and Tiriyaki sauce
Ingredients
kg of pork;
a pinch of red hot pepper;
200 g of peeled salted pistachios;
a pinch of black pepper;
salt;
egg;
50 ml of teriyaki marinade.
Method of preparation
1. Pistachios grind in a blender or with a coffee grinder.
2. Rinse the pork under the tap, dip it in a napkin, cut it into small pieces and twist in a meat grinder through a large grate.
3. Pork mince, pepper, salt, add pistachios, Teriyaki sauce and beat the egg. Thoroughly knead everything with your hands and repel it on a wooden board.
4. Send the stuffing in the fridge. Meanwhile, kindle a brazier.
5. Soak wooden skewers in cold water. Using wet hands, spread the minced meat over a skewer, lightly pressing it and forming a small sausage. 6. Place the skewers on the brazier with the charred coals and fry until golden brown for about 20 minutes. Serve with fresh herbs and ketchup.
Recipe 7. Pork kebab with soy sauce
Ingredients
half a pound of minced pork;
30 ml of soy sauce;
bulb;
50 ml of filtered water;
clove of garlic;
50 ml semi-dry red wine;
bunch of parsley;
spices.
Method of preparation
1. Rinse the pork, dry and chop with a special hatchet. Peel the onions and garlic and crumble. Combine meat with vegetables in a bowl. Add soy sauce.
2. Chop greens and add to mincemeat. Season everything with salt and pepper. Carefully knead, beating off the board. Place in a bowl and place in the fridge for an hour.
3. Spread the minced meat over the skewer, forming an oblong sausage. Bring skewers on a baking sheet and bake for half an hour at 190 degrees. After 15 minutes, flip. Serve the kebab with greens and sauce to your taste.
Kebab made from pork - tips and tricks
- The longer you mix the mince, the more viscous it will become.
- Make the kebab with wet hands so that the stuffing does not stick to the palms.
- Do not use thin, flat skewers for cooking on the grill, as they can cut the kebab.
- Be sure to leave the mince for at least an hour in the fridge.
