Lamb kebab

Lamb kebab

Kebab is popular all over the world, and is made of different types of minced meat, but it comes from the Middle East, where it is traditionally made from lamb. Therefore, gourmets wishing to get acquainted with the taste of a real kebab should try at least once to cook these roasted lamb meat rolls. Lamb kebab has a specific taste, but most of the people who have tasted it love this taste forever.

Cooking Features

Lyulya-kebabs are made from minced meat, like cutlets, but it differs from them not only in shape. The composition of mincemeat for lula kebab is simple, it does not include such binding components as egg, potato, semolina or loaf. Therefore, it is impossible to make lula kebabs so that they keep their shape and do not fall on hot coals when frying on the grill, without knowing some of the subtleties.

  • For lula kebab, only fresh lamb, which has not been subjected to freezing, is suitable.
  • Meat chopping for minced kebab is carried out with two heca knives or special hatchets. The use of a meat grinder is considered an unsuccessful solution, since the kebabs from finely chopped meat are not juicy enough. In extreme cases, the mutton can also be turned through it, but only with the use of a lattice with large holes.
  • To increase the viscosity of minced meat use fat tail. If necessary, it can be replaced with pork lard, but in this case, the taste of lula kebab will be slightly different from the original. Therefore, if there is an opportunity to buy fat tail, it is desirable to use it.
  • Fat tail fat or fat should be thoroughly chopped. To do this, fat tail fat is cooled and rubbed. Fat is more often ground by a blender, but it can be chopped with a knife following the example of meat.
  • According to the traditional recipe, onions are added to the mincemeat for lamb kebab. Here you need to follow two rules. First, onions should not be too much, it is desirable that it should not exceed 20% of the amount of minced meat. Secondly, it can not be crushed with a food processor or with the help of other equipment, but you just need to chop it with a knife. Otherwise, a lot of juice will stand out, which will negatively affect the viscosity of the stuffing.
  • The main requirement when cooking lamb kebab from lamb is to knead the dough well. Do this with your hands for 20 minutes. Some additionally beat the meat, which also helps to increase its density.
  • Since the meat is melted during the kneading of the minced meat, the mince should be cooled before forming the lyula kebabs.

Cooking lula kebabs from lamb can be done in different ways: on the grill, in the oven, in the pan. The taste will not be identical, but still similar.

Lamb kebab on the grill


  • lamb - 1 kg;
  • fat tail fat - 0, 2 kg;
  • onions - 150 g;
  • salt - 10 g;
  • black ground pepper - 5 g;
  • zira - a pinch;
  • ground coriander - pinch;
  • fresh cilantro - 50 g.

Preparation Method:

  • Wash and dry the lamb, chop it to make minced meat.
  • Freeze and chop fat on the coarse grater. Add to mince, mix.
  • Chop a pair of small onions with a knife, mix with minced meat.
  • Add salt, seasoning, finely chopped greens with a knife.
  • Knead and cool the minced meat thoroughly.
  • Taking small pieces of minced meat, stick them with prepared skewers. Stuffing should sit tight. The thickness of the lula-kebabs should not exceed 3, 5 cm, so that it did not happen that they burned on top, but remained moist inside.
  • Place the skewers on the grill. Fry lula kebabs over hot coals, often turning skewers and fanning them, for 12-15 minutes.

Kebab is considered an independent dish. But if you serve fresh vegetables and pickled onions, your guests will be grateful.

Lamb kebab in a frying pan


  • mutton pulp - 1 kg;
  • onions - 0, 2 kg;
  • lard - 100 g;
  • garlic - 6 cloves;
  • vegetable oil - as required;
  • salt, spices - to taste;
  • wheat flour - 50 g;
  • table vinegar (9 percent) - 10 ml;
  • mustard powder - 10 g;
  • water - 0, 2 l;
  • sugar - a pinch;
  • Armenian lavash - 5 pcs.

Preparation Method:

  • Chop the meat, bacon and onion with a knife or a special hatchet, mix.
  • Add spices to the mince, add salt to taste.
  • Pass through a press 3 cloves of garlic. Put in the stuffing.
  • Knead the minced meat until it acquires viscosity, put it in an cool place for an hour.
  • Mustard dilute with a tablespoon of vegetable oil and two teaspoons of vinegar.
  • Finely chop the remaining garlic, add to the mustard mass. Salt it to taste. Pour some sugar.
  • In a dry skillet, fry the flour to a creamy shade, drain water in a thin stream, stirring. Boil, stirring slowly over low heat, until the mass of the consistency resembles liquid jelly.
  • Combine with mustard mass and mix thoroughly.
  • Remove the mince from the fridge, form the sausages and fry them from all sides on high heat until golden brown. After that, reduce the heat and fry the kebabs, turning them from time to time, for 10 minutes.
  • Cut the pita breads in half, wrap the kebab in each part.

Serve with mustard sauce. By the way, the same sauce can be poured over lula kebabs if you serve them without wrapping in pita bread. In this case, pita is served separately.

Lamb kebab in the oven


  • lamb - 1 kg;
  • fat tail or fat - 100 g;
  • onions - 0, 2 kg;
  • dried dill - 10 g;
  • dried basil - 10 g;
  • salt, pepper - to taste;
  • vegetable oil - 20 ml.

Preparation Method:

  • Grind meat and lard to a state of minced meat, mix them thoroughly with your hands.
  • Finely chop the onion, combine with minced meat.
  • Add salt, pepper, dill and basil to the mince.
  • Knead the minced meat well. Cool it for an hour.
  • Form oblong patties about 3-4 cm thick, 2 times longer.
  • Thread each sausage onto a wooden skewer that was previously soaked in water.
  • Lubricate the foil, lay on the baking sheet.
  • Spread the kebabs on the baking sheet.
  • Place in an oven warmed to 200 degrees. Roast 30 minutes, turning from time to time. When lula kebabs are browned on all sides, cover them with another sheet of foil on top to prevent them from burning.

Serving lula kebabs cooked according to this recipe is not bad with baked vegetables. They can be baked together with the main dish, strung on the same or on other skewers. Combine well with lula kebabs Bulgarian pepper, onions, cherry tomatoes.

There are many recipes for cooking lamb kebabs, but most of them are based on a simple traditional recipe that includes only meat, fat, onions, and spices. You can cook a dish in different ways. Subject to the formulation and technology, it will be juicy and appetizing.

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