Lyulya-kebab is a dish of Azerbaijani national cuisine. Kebab refers to natural chopped products, cooked without the addition of bread. Traditionally, minced meat from lamb meat is formed into rollers per serving, strung on thin wooden skewers and roasted on a grill or grill.
On the oval dish with national motifs they put pita bread, cut into a long stripe, on which they lay out the kebab cooked in the open air. Up lay another layer of the same pita. Spread around the side dish, consisting of fresh chopped vegetables and herbs, pickled onions, pounded barberry and indispensable tkemali sauce.
But, the possibility of cooking kebab in the open air is not always and not at all, and sometimes you really want to pamper your hostess's relatives or guests with something tasty and original. That is why your attention presents simple and fast ways to cook kebab at home from the most simple and affordable ingredients.
Kebab at home - the general principles of cooking
Use fatty meat from lamb, beef, turkey, pork or chicken. The minced meat should be well kneaded, broken and cooled so that it is held firmly on wooden skewers, which must first be soaked and oiled. If you do not have chopsticks, then you can cook the dish without them, but it will be more difficult to turn the meat over and get the desired result. You can fry kebabs in the oven, in the pan or in the slow cooker.
In this kebab, there must be a lot of onions (at least half of the prepared minced meat). Another desirable ingredient in cooking is lard (it must be at least a quarter of the mince).
Garnish for the dish is better to cook with potatoes or rice. Usually lula kebab is served with onions soaked in vinegar. It can also be served with fresh or salted vegetables, watering everything with a specially prepared sauce.
Mutton kebab at home
Ingredients:
• 400 g mutton;
• 50 g raw pork fat;
• one onion;
• a pair of garlic cloves;
• on a sprig of dill and cilantro;
• pinch of dry coriander;
• 50 g of wheat flour;
• sunflower oil;
• salt;
• ground black pepper.
Preparation:
1. From the lamb cut off the unwanted fat and film, cut into small pieces and put in a bowl.
2. Cut the bacon into arbitrary pieces.
3. Onions and garlic peel and cut into chunks.
4. Sort dill and cilantro greens, soak them in a bowl of cold water, when dirt and sand sink to the bottom, rinse the greens under running water.
5. Skip through a meat grinder alternately mutton, lard, onion, garlic, greens.
6. Add salt and pepper to the minced meat, mix well and discard a little, putting it in a bag. Leave the stuffing for a few minutes under the food film.
7. Shape sausages from mincemeat, breaded them in flour. Fry sausages in a pan with butter until tender. It is recommended to spread the sausages on a pre-heated frying pan, fry a crispy crust on the bottom of them, turn them over and cover with a lid. Then after a few minutes, open the lid and turn the sausages over again.
8. Serve with fresh herbs and sauce. You can also put sliced tomatoes and cucumbers nearby.
Kebab from chicken meat and vegetables at home
Ingredients:
• 350 g of minced chicken;
• two bulbs;
• half the average carrot;
• 30 g of mayonnaise sauce;
• breadcrumbs;
• seasoning for chicken;
• sunflower oil;
• salt;
• ground pepper.
Preparation:
1. Peel the onions, wash them, chop them with a large grater, and do the same with the carrot.
2. Minced chicken, if it is frozen, defrost. Mix it with vegetables, mayonnaise, salt, seasoning for chicken and pepper.
3. Form small sausages and roll them in breadcrumbs.
4. Fry the sausages quickly in a heated frying pan until crispy. 5. Put the kebab on a baking sheet covered with baking paper and bake until cooked in an oven at 220 ° C for about 10-15 minutes. If desired, you can sprinkle with grated cheese.
6. Serve with any side dish and sauce.
Kebab from beef with fragrant herbs at home
Ingredients:
• 350 g of beef;
• one onion;
• salt;
• 5 g dry thyme;
• 5 g dry oregano;
• a pair of garlic cloves;
• pinch of red pepper;
• four medium potatoes;
• olive oil.
Preparation:
1. Finely chop the beef with a knife into chopped pieces or skip the mincing knives with a special nozzle to make chopped meat, not minced meat.
2. Chop the onion and garlic in a mush on a grater.
3. Mix meat, vegetables, thyme, oregano, salt.
4. While the meat is “resting”, peel and wash the potatoes (it is better to take young potato tubers), cut it in half, sprinkle with olive oil and sprinkle with red pepper.
5. Molded short sausages from meat, strung them on special skewers or thin skewers. After each sausage stringing potato pieces.
6. Fry in an oven preheated to 200 degrees, periodically turning and pouring the selected juice. In this case, the baking sheet must be lined with foil or you can put skewers in a roasting sleeve and seal it.
7. Cook for at least half an hour. Serve dishes on skewers, sprinkled with greens.
Kebab at home pork
Ingredients:
• 450 g minced pork;
• 4 medium bulbs;
• a pair of parsley sprigs;
• a pair of garlic cloves;
• pinch of dry coriander;
• pinch of ground jira;
• salt;
• 40 ml of lemon juice.
Preparation:
1. Peel and wash the bulbs and garlic. Shred them finely.
2. Rinse the parsley under running water and chop.
3. Using a blender to turn onions, parsley and garlic into mush.
4. Mix minced pork with vegetables and herbs. Add salt, lemon juice, ground cumin and dry coriander. Knead well. 5. Give the stuffing "rest" in the refrigerator for half an hour.
6. Make long patties from mincemeat and string them on wooden skewers, pre-coated with butter. Lay on the baking tray covered with foil. To get the effect of brazier, you can lay the foil on the grill, and put the skewers across them.
7. Bake in the oven at a temperature of 220-250 ° C in grill mode for about half an hour.
8. Serve with fresh vegetables and spicy sauce.
Kebab in cowberry sauce at home
Ingredients:
• 500 g mutton;
• two bulbs;
• salt;
• ground black pepper;
• 2 tbsp. l vinegar;
• one pita;
• 200 g lingonberries;
• 150 ml of orange juice;
• pinch of nutmeg;
• pinch of dry ginger;
• 50 g sugar.
Preparation:
1. With meat you need to cut off all the films and veins, cut, chop into stuffing.
2. Finely peeled onions.
3. Mix the meat, onion, vinegar, salt, ground pepper. Mince a little beat off and put in a cool place for a few hours.
4. After that, make sausages from mincemeat, string them on skewers or skewers and fry first in a well-heated pan until a crispy crust forms, and then cook in the oven. To prepare such a kebab, you can also use a home convection oven.
5. For the sauce, chop the lingonberries in mashed potatoes. Add orange juice, ginger, nutmeg and sugar. Put everything in a small saucepan or saucepan. Boil for about 15 minutes at moderate heat, stirring constantly.
6. Put pita bread on a plate or dish, on one half of which lay ready-made skewers with sausages, cover slightly with the second half and pour plenty of cooked lingonberry sauce. If desired, pita bread can be pre-fried in a pan in vegetable oil for a minute 2.
7. Serve as hot or cold.
Turkey Kebab at Home
Ingredients:
• 400 g of turkey meat;
• one raw chicken egg;
• 20 ml of soy sauce;
• two cloves of garlic;
• one medium bulb; • vegetable oil;
• salt;
• ground pepper.
Preparation:
1. Peel the meat, rinse, cut into fillets and grind into minced meat with peeled onions and garlic.
2. Beat the egg in a bowl with a fork to a smooth consistency.
3. Mix the minced meat to a smooth consistency and add half the eggs, soy sauce, salt and pepper to it.
4. Mince beat off and leave to "rest" in a cool place for an hour.
5. Glaze the sausages into minced meat with your hands, strung them on wet wooden skewers.
6. Kebab put on the grill or oven and bake for about 10-15 minutes.
7. Serve with the sauce of extruded garlic and tomato paste.
Kebab at home - tricks and useful tips
• The classic recipe does not use chicken eggs. Instead, add minced fat or meat protein to the mince. If desired, you can add starch.
• In the process of cooking, try to keep the proportions, otherwise the kebab may fall apart.
• To make sausages easier to form, wet your hands with cold water.
• For piquancy add fried zira spice and a little red hot pepper to the dish.
• For convenience, prepare the stuffing in the evening, so it is better infused and it will be easier to sculpt kebab from it. If you don’t have that much time, just let the minced meat “rest” at least a quarter of an hour.
• To keep the meat in the dish more juice, do not chop the meat with a meat grinder, but chop finely with a knife.
• It is not necessary to add herbs to the dish, simply serve it in one dish along with lula kebab.
