Kebab in the oven

Lula kebab is one of the most famous oriental dishes. It originally appeared in Turkey, but quickly spread to other territories. Many of our compatriots found out about him in Soviet times, while meeting with the national cuisines of the Union republics, including Uzbekistan and Georgia. The name of the dish more accurately conveys its shape and content: “lyula” means “pipe”, “kebab” means fried meat, and lyula-kebab means fried sausages made from minced meat, but without a shell. They differ from traditional cutlets in a number of parameters: they do not contain in the composition of flour, decoy, bread, eggs, soy protein and other similar ingredients, are fried in skewers or skewers, have an oblong shape. Initially, kebabs roasted in natural conditions, but today it can be made at home. Of course, kebab in the oven is not as aromatic as in nature, but no less tasty and appetizing. However, in order to cook it correctly, you need to know a few subtleties.

Cooking Features

The composition of lula kebab in most cases is simple: meat, spices, greens. However, with seeming simplicity, only one who knows a few secrets can cook it.

The taste of the finished dish is fundamentally dependent on the quality of the minced meat, so you cannot save on it. Therefore, it is best to cook it from meat, which you are sure of as yourself. Keep in mind that in some stores provide a service for the production of minced meat in front of the customer from the pieces of meat he chooses. In extreme cases, you can use the purchased minced meat, but not frozen, but fresh or chilled.
When making minced meat with your own hands, use only fresh or chilled meat. It can be turned through a meat grinder or finely chopped with a knife. The second option is considered preferable, but it is more time consuming.
Traditionally, lula kebab is made from mutton, but not everyone adheres to this tradition today. In India, it is made from chicken, in Israel - from turkey, in Georgia they prefer beef. So the variety of meat does not matter, its quality plays the main role.
To make the stuffing more sticky, you can add some chicken meat to it.
You need to knead the mince with your hands for a long time, otherwise it will not be viscous enough to fit the skewer and skewer tightly. It is most convenient to knead the minced in gloves, dipping them from time to time in cool water. If you work without gloves, use warm water.
Most recipes require the use of fat for making minced meat. In the composition of the finished meat it usually makes up about 20 percent. It is rubbed and added to the stuffing. To make it easier, fat should be frozen.
Before making oblong sausages made from minced meat, minced meat is recommended to cool. Then it will be better to hang on skewers or skewers.
Wooden skewers should be soaked in cool water for about an hour before use. Because of this, they will not burn in the oven.
To prevent the fat flowing from the meat tubes from spoiling the oven, it is recommended to place a pan covered with foil under the grill.

Liulya kebab is served hot, most often with sauce, fresh vegetables, pickled onions. Instead of bread, it’s better to offer pita bread. Sometimes the lula kebab, when served, is even wrapped in a pita sheet. But it already depends on the selected recipe.

Traditional recipe for kebab

Composition:

lamb - 1 kg;
onions - 0, 4 kg;
fat tail - 100 g;
lemon - 1 pc .;
fresh cilantro - 100 g;
salt, pepper, other spices - to taste.

Method of preparation:

Wash a piece of lamb, peel off the films, tendons, cut into pieces. If the meat is old, it is not bad to soak it in advance in vodka for an hour, and then rinse it.
Chop pieces of lamb finely with a knife. Do the same with fat tail, having cooled it beforehand. You can turn the lamb and fat through a meat grinder.
Finely chop the onion or chop it in any other way (using a grater, meat grinder, blender). Mix with meat.
Salt and season with minced meat. Knead it with your hands for about 15-20 minutes.
Chop cilantro. After that, knead the mince with your hands for another 5-10 minutes, then put it in the fridge.
Remove the mince in half an hour or an hour. Making it on a skewer or skewer in small portions, form a dense oblong patties. You can go the other way: first, form the sausages, then attach skewers to them and press them, as if cutting them so that they are in the center of the sausages, then blind the edges of the minced meat.
Preheat oven to 200-220 degrees. Put skewers with kebab on the grill. Bottom place the baking sheet. On it, as well as on the lattice itself, it does not hurt to lay the culinary foil. Bake the kebab for 15 minutes on one side and the same on the other.

Before serving, sprinkle with lemon juice. Garnish to cooked according to the traditional recipe kebab usually not served. However, if you wish, you can offer him a salad of fresh vegetables. Sauce especially will not be superfluous.

Uzbek kebab

Composition:

lamb - 1 kg;
fat - 0, 3 kg;
apple cider vinegar (6%) - 20 ml;
mineral water - 100 ml;
cilantro seeds - 10 g;
coriander - 5 g;
black and red pepper, salt - to taste;
onions - 0, 2 kg.

Method of preparation:

Wash the lamb, dry it. Chop with a knife as small as you can.
Also finely chop the onion.
Mix onions with meat, add salt and spices, diluted with vinegar mineral water. Knead the meat until it becomes viscous enough. It would be nice to beat him off the board so that it becomes denser.
Put the stuffing for half an hour in the fridge.
Cut the lard into not too large chunks, but such that it is still easy to pin on a skewer or skewer.
From the mince, form an oblong-shaped patties, not too long. String them on a skewer, like skewers, alternating with bacon.
Wrap each skewer (or skewer) in foil.
Place on the oven rack and bake at about 200 degrees for 40 minutes.

Lyula kebab prepared according to this recipe can be served as a separate dish or with a side dish. Rice with vegetables is good for garnish.

Home-style kebab

Composition:

beef - 0, 35 kg;
chicken meat - 0, 15 kg;
pork - 0, 5 kg;
pork fat - 0, 25 kg;
onions - 0, 4 kg;
Provencal herbs - 5 g;
fresh parsley - 50 g;
ground black pepper, salt - to taste;
liquid smoke - 5 ml;
sweet paprika - 5 g.

Method of preparation:

Wash and dry the meat with napkins. In warm water, wash the fat, blot. Make mincemeat from all three types of meat and bacon by passing them through a meat grinder. You can use ready-made minced meat from these types of meat in any ratio, adding to it minced lard.
Peel the onions and cut them into small pieces, combine with the minced meat. If desired, onions can also be turned through a meat grinder along with meat.
Add chopped parsley, Provencal herbs, pepper, paprika, and salt. Mix everything with your hands and knead until the stuffing becomes viscous.
Put in the fridge for 15 minutes. Add liquid smoke, mix well again.
Make sausages from mincemeat and place them at some distance from each other on a baking tray covered in foil.
Place the baking tray in a preheated oven, covered with a sheet of foil.
Cook 40 minutes at 200 degrees. 20 minutes before the readiness, remove the foil so that the kebab will turn red.

Home-made kebab goes well with a side dish of baked vegetables. They can be baked immediately with kebab, spreading between sausages or even putting them under.

Kebab with prunes in dough

Composition:

minced meat (pork, beef, chicken or turkey) - 1 kg;
fresh cilantro - 50 g;
fresh parsley - 50 g;
onions - 0, 2 kg;
chicken egg - 2 pcs .;
table vinegar (9 percent) - 5 ml;
water - 0, 2 l;
unleavened puff pastry - 0, 4 kg;
pitted prunes (large) - 20 pcs .;
salt, pepper - to taste.

Method of preparation:

Cut onions into small cubes. Dilute vinegar in water, pour onion with this mixture. Put for 20-30 minutes in the refrigerator.
Finely chop the greens with a knife, add to the minced meat.
Salted and pepper minced, knead it with your hands for 10-15 minutes.
Add the onion by removing it from the marinade and squeezing, as well as the eggs whipped in a separate bowl. Continue to knead the meat until its viscosity seems sufficient to form sausages.
Put the minced meat in the fridge for 40 minutes.
Pour prunes for 15 minutes with warm water, then squeeze it and dry with napkins.
String prunes on skewers, 1 pc. on each. If the prunes are small, it will need 2 times more, and each skewer will then have to put on 2 dried plums.
Roll out the dough and cut it into thin strips (about 1, 5 cm wide).
Remove minced meat from the refrigerator, stick the prunes tightly with it, forming oblong sausages on skewers.
Wrap each sausage in a spiral dough.
Put skewers in a baking dish and place it in an oven preheated to 180-200 degrees. Cooking time depends on the stuffing. The quickest cooked chicken kebab, it takes 20 minutes, kebab from pork or turkey cook 30-35 minutes, beef - 40 minutes. If the dough begins to burn, cover the form with foil and bake the kebab under it until ready.

Garnish to this dish is not required. This is one of the most unusual recipes for lula kebab. Of course, it is different from the traditional, but it turns out so tasty and appetizing that it is worth trying to cook it at home.

Lyulya-kebab is a tasty and nourishing meat dish, common in the East and in the Caucasus. Our compatriots made their adjustments to the recipe, making it even more interesting.