Recently, many of our compatriots, going outdoors, prefer to grill not kebabs, but lula kebab. If you prepare the stuffing for it in advance, then it is done very quickly, without forcing the company to languish in anticipation. At the same time it turns out juicy, nourishing, covered with a golden crust. If you are embarrassed that traditional kebab, like most other oriental dishes, is cooked with lamb, let you be reassured by the fact that kebab has long been an international dish and is made of any kind of meat, even poultry meat and pork. However, not everyone succeeds in cooking kebab on the grill the first time: meat sausages just fall from the skewers on the coals. This trouble can be avoided if you know a few secrets.
Cooking Features
Cooking kebab on the grill is an art, but anyone can master it. This will help the recommendations of experienced chefs who have long delighted their friends, having picnics in nature, with this tasty and satisfying dish.
- Minced kebab meat can be made from any kind of meat, as long as it is fresh and of high quality. Frozen product for cooking kebab on the grill is not suitable even if you defrost it according to all the rules.
- Minced kebab meat should be cooled before use. In nature, this possibility may not be. Therefore, it does not hurt to cool the stuffing at home, and then use the cooler bag.
- In order for the kebab to turn out juicy on the grill, meat is not recommended for him to turn through a meat grinder, especially through a fine grate. It is better to chop the meat by hand. To do this, it needs to be washed, dried, cut into plates with a width of about 1 cm, no more. Then with a heavy knife or hatchet you need to chop these pieces first in one direction, then in the other, turning the board 90 degrees. After that, minced meat is collected to the center and chopped again. So you need to continue until the meat is crushed to the consistency of minced meat. To speed up the process several layers of meat can be chopped at the same time, putting them on each other. The process is time consuming, but the result is worth it.
- In order for the stuffing to turn out quite viscous without adding eggs or other ingredients, it is necessary to put fat tail or fat in it. You can do without them only when cooking chicken kebab from the chicken, since the minced meat is already viscous. Fat or fat, in contrast to meat, should be crushed thoroughly, to a paste. This can be done with a meat grinder or blender.
- Minced meat will be dense only if it is well kneaded and repelled. Usually they mix it up for at least a quarter of an hour, beat it off for at least 10 minutes, putting it in a bag so that the spray does not fly.
- Usually, onions are added to the mincemeat for juiciness, however, if you are going to cook kebab on the grill, you can discard it or use it in a minimum amount. However, it can not be turned through a meat grinder, can only be chopped with a knife. Otherwise, he will give out the juice and make the stuffing less sticky, which is why lula kebab will be worse to stick on skewers.
- Traditional flat skewers are not well suited for lula kebabs, since they can jump off of them. It is better to take long and thick wooden skewers. It is recommended to soak them in water before using them for safety.
- To make sausages made of meat dense, skewers with meat are best stick around, wetting your hands in warm water with salt.
- To keep the kebab from burning and frying at the same time, make it not too thick. The optimal width is 2, 5-3, 5 cm. But the length of the kebab will depend on the width of the barbecue.
- Lyulya-kebab will redden well, but will not burn or dry out if skewers are often turned over and fanned.
Knowing the secrets of cooking kebab on the grill, you can choose any recipe - you will certainly get the dish.
Traditional recipe for kebab on the grill
Composition:
- mutton pulp - 1 kg;
- fat tail fat - 0, 3 kg;
- dried basil - 5 g;
- cilantro or parsley (fresh) - 100 g;
- onions - 0, 2 kg;
- salt, black pepper powder - to taste.
Method of preparation:
- Wash and dry the lamb pulp. It is better to take the meat of a lamb. Otherwise, it does not hurt for an hour to soak in vodka, although this is not necessary.
- Peel off the films, veins. Finely chop until minced.
- Cool the fat tail and grate it, mix with the lamb meat.
- Peel onions, cut into small pieces, add to the bowl with minced meat.
- Chop the greens and also send to the stuffing.
- Pour basil, salt and pepper in minced meat. Knead it well with your hands, then carefully beat off the cutting board.
- Cool for an hour.
- Strind minced skewers, place on the grill over the coals. Roast, turning and fanning, for 10-12 minutes.
Serve lula kebab with tomato sauce. You can add pickled onions and vegetables on a plate - they won't spoil its taste. Instead of bread, take pita bread with you to nature - it is best combined with kebab.
Beef kebab with pickled onions
Composition:
- beef pulp - 1 kg;
- pork lard - 0, 2 kg;
- parsley - 100 g;
- lemon - 2 pcs .;
- onions - 0, 4 kg;
- salt, cayenne pepper - to taste.
Method of preparation:
- Wash meat, dry, cut into pieces and rotate through a meat grinder (preferably through a nozzle with large holes).
- Grind lard with the help of a meat grinder, mix with ground beef.
- Finely chop the parsley with a knife, add half to the mince.
- Salt and pepper it to taste. Knead thoroughly with hands, repel and cool.
- While the mince is cooling, cut the lemons in half and squeeze the juice out of them.
- Peel onions, cut into half rings.
- Put in a bowl of lemon juice, sprinkle with parsley, salt and pepper. Add water to the marinade completely covered onions.
- After half an hour, remove the onion from the marinade.
- Form flat sausages, string them on skewers, press the stuffing firmly with your hands so that the kebab does not jump into the brazier.
- Put skewers with lula kebab on the grill over the coals. Roast for 12 minutes, turning.
Serve a kebab cooked according to this recipe with a pickled onion garnish and a fresh tomato-green sauce.
Chicken kebab
Composition:
- minced chicken - 1 kg;
- onions - 0, 2 kg;
- table vinegar (9 percent) - 20 ml;
- water - 100 ml;
- fresh basil - 20 g;
- dried basil - 5 g;
- green onions - 20 g;
- salt, black pepper powder - to taste.
Method of preparation:
- Crush the onions with a knife, pickle in a mixture of water and table vinegar for 20 minutes.
- Remove the onion from the marinade, squeeze it well, add to the mince.
- Pour basil in the mince, dried and finely chopped with fresh knife. Salt it and pepper it.
- Knead the minced meat with your hands for 15 minutes, then place it in a bag and beat it on the table.
- Remove the stuffing from the bag, put it in the fridge for an hour.
- Dab the wooden skewers, soaked for an hour, with minced meat.
- Place on the grill and fry over the coals for 8-10 minutes.
Serve chicken kebab sprinkled with green onions. Tomato sweet and sour sauce fits perfectly.
Kebab from pork
Composition:
- pork - 1 kg;
- onions - 0, 2 kg;
- lemon juice - 50 ml;
- cognac - 20 ml;
- olive oil - 20 ml;
- paprika - 5 g;
- dried basil - 5 g;
- fat - 0, 3 kg;
- salt, black pepper powder - to taste.
Method of preparation:
- Mix salt, seasonings, pour lemon juice with the addition of brandy and olive oil.
- Wash pork, slice and marinate.
- After an hour, remove the meat from the marinade and roll with the bacon through the meat grinder.
- Add the finely chopped onion, knead the mince to a viscous consistency, then repel. You need to beat as long as the stuffing does not stop pestering your hands.
- Cool for 40 minutes. Form sausages and string them on skewers. Put them on the grill.
- Fry the pork kebab over the coals for 10 minutes.
Serve pork kebab with ketchup and mustard, fresh vegetable salad.
Cooking lula kebab on the grill requires a certain skill, but everyone can master it. The main thing - to properly prepare the stuffing and act, following the instructions in the recipe.
