Lyulya-kebab is literally translated as a meat pipe. But in fact there is no hole inside it, the dish is a minced meat product in the form of an elongated patty. But do not rush to fry the remaining stuffing from dumplings or meatballs.
Lyulya-kebab requires a completely different approach, has its own subtleties and secrets of cooking. All of them, as well as various recipes, can be found here.
Lamb kebab - general principles of cooking
For the preparation of minced meat used beef pulp with fat. In fact, there is no difference in how to chop meat, but it is important to mix it thoroughly. This is quite a long process that makes the stuffing sticky, pliable, easy to use. In addition to mixing, the prepared mass can be beat on the tabletop or metal sheet. To do this, take a small part of the stuffing in your hand, lift it up high, abruptly and forcefully throw it on the table, pick it up and repeat it several times.
What is added to the stuffing for kebab:
• salt;
• pepper;
• onion garlic.
For a classic dish, the list of ingredients is quite meager; only onions and spices are added to the mince. In other recipes you can find greens, sometimes they put a loaf, eggs, which is not entirely correct, but possible. After thoroughly stirring, the stuffing should be given a little time for ripening, it is better to put it in the refrigerator.
You can make kebabs on wooden sticks (skewers, skewers) or just in the form of oblong cutlets. It all depends on the chosen method of heat treatment. If you plan to fry the dish on the grill or grill, then the stick is needed. In the oven, you can cook Lyulya kebabs and without it, laying out shaped tubes on baking paper or on foil.
Lamb kebab in the oven
One of the easiest and most affordable ways to cook lamb kebab. Any electric or gas oven will fit. Ingredients
• 500 g mutton;
• 200 g onions;
• pepper, salt, zira.
Cooking
1. Cooking minced minced lamb. Choosing meat with fat. If the pieces are lean, you can optionally add a rump or a piece of fresh bacon.
2. We clear onions, we cut very small and thin cubes, we mix to mutton.
3. Immediately add a good pinch of pepper, a couple of pinch of salt.
4. Begin to interfere with the stuffing. Do this for at least five minutes. From the mass should be homogeneous. Slightly sticky blend with white streaks.
5. Cover the bowl. Send the stuffing for kebab to ripen in the fridge. Withstand at least an hour.
6. Prepare the oven. On a baking sheet or just over it we will install the grid. Pre-cover it with foil and lubricate the sheet with a few drops of oil.
7. Also prepare wooden sticks. We take disposable skewers. So that they do not burn in the oven, soak for half an hour in cold water.
8. We get minced meat, recruit a small amount of minced meat, sculpt oblong kebabs on wooden skewers.
9. The formed products are laid on the prepared baking sheet with foil.
10. We put in an oven heated to 200 degrees, bake for 20 minutes. Then we carefully take out the baking sheet, turn over the kebabs, cook another 20 minutes.
Fragrant lamb kebab on the grill
Another traditional recipe for lamb kebab from lamb, which is prepared with garlic, Asian spices, the dish turns out incredibly tender, juicy. For frying using conventional grill with red-hot coals.
Ingredients
• 0.9 kg of mutton (shoulder part);
• 0.15 kg of fat tail;
• 2 onions;
• 3 slices of fresh garlic;
• 0.2 tsp. black pepper, red, ground coriander;
• 1 pinch of jeera;
• 1 tbsp. l salt.
Cooking
1. Wash the lamb, dry, cut into pieces. Peel the onions with garlic heads also need to chop.
2. Pass all these products through a meat grinder.
3. Add spices to the prepared mincemeat, salt and mix thoroughly. At this amount should take about a tablespoon of salt, but a lot depends on the grinding. 4. Now the mixed mince should be divided into 8-10 parts, put them in a bowl, cover, send to the refrigerator for a couple of hours.
5. These lula kebabs can be strung on metal sticks. We take one piece, gently wrap the skewer, hands, each moistened with hot water. We form all kebabs.
6. Prepare the grill, as for the kebab. Let's wait until the hot coals form and lay out the skewer.
7. Bring to a brown crust, watch and turn in time so that the dish is roasted evenly from all sides.
Lamb kebab in a skillet
A simplified version of the lamb kebab in a pan. For frying, you need to use lamb meat, it will be much tastier.
Ingredients
• 500 g of lamb meat;
• 1 onion;
• 10 g cilantro;
• black pepper, red, sweet paprika;
• 1 clove of garlic;
• salt;
• vegetable oil.
Cooking
1. Take the lamb mince, put it in a bowl. Add chopped onion and one clove of garlic. If lamb without fat, add a little chopped bacon or 40-50 grams of grated butter.
2. We enter all spices. Including crushed cilantro and salt. Knead mass for kebabs for about five minutes until uniform.
3. Remove to the fridge so that it is present.
4. Soak wooden skewers of small size.
5. We get minced meat, divide it into four or five parts, since kebabs in a skillet are best cooked in small ones. They will be more convenient to turn, shoot.
6. We form oblong sausages on sticks, press tightly so that the form is strong.
7. Lubricate the pan with vegetable oil. We put on fire. It is advisable to take a vessel with a thick bottom, which will evenly distribute the heat.
8. Spread kebabs. Cooking from all sides on medium heat, give the dish to be well roasted. Cover the pan is not desirable, so as not to provoke a selection of juices, otherwise the dish will begin to stew. Beautiful crust does not work.
Lamb kebab with vodka (brandy)
For this kebab lyulya vodka is added to the mutton. But you can also use brandy, it will turn out just as good. Alcohol drink will improve the taste of meat, make it more tender. Ingredients
• 0.5 kg of lamb meat;
• 20 ml of vodka;
• 2 cloves of garlic;
• 1 small onion;
• black pepper, salt.
Cooking
1. Pour vodka into the lamb mince, knead thoroughly for a couple of minutes. It is necessary that the drink penetrated the fiber, completely absorbed.
2. Grind the onion and garlic, add to the stuffing.
3. Pour black pepper and salt. It should take about a teaspoon without a slide.
4. Knead the base for kebabs for about ten minutes. Until it reaches the desired consistency and stickiness.
5. Divide into 5 parts, form elongated patties, cover with cling film and send to the fridge for an hour.
6. We take out, gently pierce each billet with a skewer, firmly press it with a wetted hand to the stick, stretch it.
7. We spread on the hot grill, bring to readiness. But you can cook in a skillet or in the oven, as was done in the recipes above.
Kebab from lamb and chicken
For kebabs can not use ready-made chicken headlights, as it mainly consists of skins, fat. It is better to take trim from the thighs or breast, you can with the skin.
Ingredients
• 400 grams of fat lamb;
• 250 g chicken;
• 2 onions;
• pepper, salt, garlic as desired.
Cooking
1. Making mixed minced meat of two types of meat.
2. Add onion, chopped very finely, you can squeeze a clove of garlic. Season with spices.
3. Knead the cutlet mass and send to the fridge to infuse.
4. We sculpt kebabs. We spread on the heated grill, cook over a strong heat until golden brown from all sides.
Kebab from lamb and beef
Beef is often mixed with lamb for cooking kebabs. These two types of meat are perfectly combined, have a pronounced taste, the dishes from them are simply delicious.
Ingredients
• 400 g mutton;
• 200 g of fat tail or fat;
• 400 g of beef;
• 1 tsp. ketchup or tomato paste;
• 100 g onions;
• 2 cloves of garlic;
• 1 tbsp. l chopped cilantro;
• salt pepper.
Cooking
1. Twist the two types of meat and fat tail. Or take any other fat. 2. Add tomato paste or a spoon with a hill of tomato ketchup.
3. Put the chopped onion and garlic, add the cilantro, salt. Season with minced kebabs with spices.
4. Thoroughly knead the base for about five minutes.
5. We divide into several parts by the number of kebabs. Cover with foil, leave in the fridge for a couple of hours.
6. Soak wooden skewers, remove from water.
7. We put on kebabs on the prepared sticks, firmly press, level and extend.
8. We prepare in any convenient way, it is possible on a brazier, a frying pan, in an oven.
Lamb kebab - tips and tricks
• Even old or not very fresh lamb can be put into the kebabs. But before preparing minced meat, pieces should be smeared with vodka or rubbed with mustard, left for an hour, and longer. After that, the meat can be twisted.
• If the stuffing is loose, it will fall off the skewer, it will not work to form kebabs. Correct the situation will only long kneading. But in no case can not use the combine. Kebabs love human hands.
• It is important to string and sculpt minced meat on a skewer so that there are no holes and air between them, we press it very tightly. Otherwise, when frying in the holes, steam will accumulate, moisture, lula kebab will simply fall apart.
• If the stuffing is stirred with bare hands, they are dipped in warm and even hot water. But if a rubber glove is used, then it is better to wet the hands with cold water when forming lula kebabs.
