With the appearance (many centuries ago) of chopped meat, the life of housewives has become many times easier, because it is from minced meat that the fastest and delicious dishes. Today we decided to devote the topic to traditional Caucasian cutlets from lamb, or rather, how to fry a kebab lub-kebab in a frying pan and a lulia cooked at home.
In general, the classic recipe prescribes to cook kebabs on charcoal grills like a shish kebab, but at home in the kitchen to crank the idea with a brazier will be problematic, so we'll cook in a frying pan.
How and how much to fry the lub-kebab
First let's clarify that lyulya-kebab is practically the most common cutlet from mutton (80%) and bacon (20%), with the addition of a small amount of finely chopped onions and Caucasian spices, like hops-suneli.
According to the original recipe, formed elongated and rather thin (4 cm) sausages are strung on the skewer and baked on the grill. But since we plan to make kebabs at home, the method of preparing them in a frying pan is identical to the simplest frying of cutlets.
The number of basic ingredients and spices for this recipe can be taken at your discretion, ie. taste.
How to appetite fry kebab in a frying pan
- Lulya is formed from ground meat directly on the bamboo skewers soaked in water (for half an hour).
- Frying pan heated over a large fire, pour oil into it and after 1-2 minutes we spread the Caucasian cutlets in a container.
- Fry the kebab from all sides until the crust is formed (literally 4-5 minutes), and then reduce the flame, making it slightly less than average, and continue to fry the dish for another 10 minutes (until ready).
In general, preparation of medium-sized kebabs takes no more than 15 minutes.
How to fry semi-finished kebabs
For those who do not particularly want to waste time in the kitchen, semi-finished products will become a real salvation. But even when frying raw cutlets inexperienced cooks have difficulties.
If you purchased frozen semi-finished kebabs, then you can prepare them in a pan in two ways.
Method number 1
Frozen cutlets are laid out in a hot oil, fry them on both sides until a crust is formed, and then reduce the heat to a minimum and hold the lily under the lid until ready (about 10 minutes).
Then again, the flame is done more and fry the kebab until red and crispy.
Method number 2
Lulya-kebab is taken out of the freezer and defrosted at room temperature, after which we roast cutlets in the usual way 15 minutes on medium heat, regularly turning over.
Homemade lub-kebab in a frying pan
Ingredients
- - 1 kg + -
- - 50 g + -
- - 200-300 g + -
- Hops-Suneli - 1 teaspoon + -
- - 1 tsp. (without a slide) + -
- - 1 tsp. + -
- Greens of coriander - ½ pencil + -
It's hard to say to which kitchen of the world's peoples there is such a dish as Lulya-kebab. Traveling through the countries of the Balkan Peninsula, Asia, the Caucasus, you are sure to be offered to try this wonderful delicacy.
Essential Ingredients for cooking kebabs
At first glance, the lub-kebab is very similar to the traditional shish kebab, but this is far from being the case. If on coal we usually cook whole pieces of meat, then lyulya-kebab is juicy cutlet, which simply melts in the mouth. You can skate meat for shish kebab, but you need to have certain culinary skills to prepare lyulya-kebabs.
So, if you want to treat your friends original dish at a picnic, bravely, grasp the preparation of the kebab lulya. To do this, you need the following ingredients:
- meat - 1 kg;
- lard - 0.3 kg;
- onions - 0.3 kg;
- salt - 1 tablespoon;
- black pepper powder - 1 tea spoon;
- basil dried - 1 teaspoon.
The main ingredient of this dish is, of course, meat. Southerners traditionally use lamb, the youngest and freshest, and in no way frozen. But if it is not available, you can use chicken, beef, pork and even cold cuts for cooking.
Minced meat preparation
The responsible stage is to clean the meat from all veins and films. This is necessary in order for the mince to be tender and homogeneous, and during the meal, hard lumps do not come across. The same requirement applies to fat. Meat is passed through a meat grinder with a large grate - this is a prerequisite.
The second ingredient is lard. AT traditional recipes used fatty fat. But if there is none, then the usual non-salty lard is suitable. Preliminary it needs to be slightly frozen, which will greatly facilitate cutting. Then grind with a sharp knife into very small pieces. The fat depends on the viscosity of the stuffing, so its quantity should be about 1/3 of the total mass.
The third ingredient is the onion, which is also finely shredded. For cooking lyulya-kebab, its pieces must be dry and give their juice only inside the cutlets during frying, so you can not grind onions through a meat grinder or cut too finely. Wet onion gruel will make forcemeat more liquid, and it will be impossible to fasten it on the skewer.
Then proceed to kneading the ingredients. This is a responsible procedure that takes at least 10 minutes, but it helps to form a mass of the necessary viscosity. In the process of vysmeshivaniya protein is released, which forms a kind of fibers that betray the stuffing of the desired consistency.
Next, pepper and salt. We put spices in moderation, since there is a risk of losing juiciness of meat. No fillers are used. All viscosity of the forcemeat provides fat. Again diligently mix the resulting mass.
Careful kneading - this is the culinary secret, which helps to easily cope with such a dish, as lyulya-kebab. During this time, the mass thickens, becomes homogeneous, and bacon and onions are evenly distributed in it. The mixture is considered ready when it is easily separated from the palms. Be sure to cool the mince for several hours (but do not freeze), so that the fat is frozen. This will allow to cut the cutlets without any problems.
The rules for setting the skewer and the frying procedure
Now you can build a kebab. We prepare flat skewers and warm salted water. Wetting the hands in it, we form cutlets weighing 120-140 g, then we place them on the skewer. Simultaneously, slightly turning it, distribute the mass along the plate, forming a semblance of sausages. It is very important that the edges of the cutlets fit well with the skewers, and in the middle there were no voids, otherwise the juice may start to boil and the lub-kebab will break. The thickness of the meat sausage should be about 3.5 cm, then it is well fried.
In order to speed up the preparation of the dish in nature, it is possible to form the portioned sausages in advance and individually wrap them in a film that is cleaned before the hottest.
Now the kebab lulia is ready to go to the brazier. The frying process lasts 10-12 minutes, while often turning the skewers, so that the cutlets are evenly cooked, but inside they remain juicy.
The readiness of the dish can be determined by a ruddy crust. It should be ensured that the coals do not smoke from the processed fat, otherwise the meat will become saturated with a pungent smell. It is also possible to fry tomatoes on a skewer and bell pepper, and use them as a side dish along with lettuce, onions, olives, fresh tomatoes and pita bread. Any spicy sauce will be a perfect addition to your culinary masterpiece.
Secrets of cooking lyulya-kebab at home
If there is no way to go out into the countryside and cook a kebab kebab on an open fire, do not be upset. It is quite possible to fry in the home in the oven, strung the cutlets according to the technology described above on wooden skewers. That they are not burnt in the fryer, they must be soaked in water beforehand.
Using these little tricks, you can safely take up cooking kebabs. And invited to the table, family and friends, no doubt, will appreciate your culinary skills. Bon Appetit!
The result
Knowing the secrets of cooking lyulya-kebab, you can easily replace the usual shish kebabs with unusual and an interesting dish and surprise friends on a regular trip to nature or relaxing in the suburban area. Picking up quality products, and properly frying stuffing, you will get a delicious delicacy, which can be cooked even at home.
Video cooking lyula-kebab at home
Video: recommendations of the specialist for cooking lyulya-kebab on the grill
1:502 1:512
You need to buy fresh meat that has not been frozen. Traditionally, lamb kebab uses a young mutton, but it is possible to cook a dish of chicken, pork, beef or a mixture of several types of minced meat.
1:895 1:905Tastier will be a kebab lamb-lamb with the addition of fatty fat. For 1 kg of meat requires 200-300 grams of fatty fat. All this you can find on the market, from vendors selling lamb. Choose your hind leg or shoulder blade - these are the most fleshy parts of lamb. Pay attention to the color of the meat, better, if it is not too dark - this is an adult ram, whose meat can have a specific taste and aroma, which is not liked by everyone. It's okay if the lamb gets caught.
1:17751:9
Scrolling meat is recommended through a large grate grinder. But better, do not be lazy and chop it with knives, in this case the lyulya kebab will be really juicy and tasty. For cutting the stuffing seasoned cooks use two knives with large wide blades or axs. Peeled of tendons and films, lamb pieces are first cut finely, and then brought to the state of minced meat, but not turning it into puree, so that the pieces of meat in it are felt.
1:838 1:848In appearance, mincemeat for kebab lubel is reminiscent of cutlet, but its composition is different. In the mince there should be no bread, no eggs, no starch, but should be present a large number of fatty fat (fat) - it is this fat that makes the mince viscous, not allowing the kebab lulia to fall apart during frying on charcoal. Tangerine fat should first be put in the freezer so that it can then be easily cut into small cubes with a side of 2-3 mm.
1:16611:9
The mandatory ingredient in the stuffing is the onion. It is recommended that it be finely chopped, not chopped in a meat grinder. Luke should not be much, otherwise his juice will not allow to form a lyulya-kebab of the necessary consistency. In the mince you need to add salt, black freshly ground pepper, spices - a little zira, ground coriander. Green coriander leaves - coriander can also be cut and added to minced meat, which then need to be well kneaded and discouraged, then put in the refrigerator for a couple of hours.
1:892 1:902Minced for kebab lulia should be kneaded and beat for 15-20 minutes. At this time, a protein will be released that provides good viscosity and density, and the fat will be distributed in mincemeat as evenly as possible.
1:1280 1:1290Ready minced meat is recommended to be refrigerated for 1,5-2 hours, so that it cools down. You can preform the sausages and pack them in a food film - in this case, the picnic dish can be cooked very quickly and without any hassle.
1:17591:9
To sausages during molding do not stick to your hands, you need to use salted water to wet your hands. This ensures the absence of voids in the lyulya-kebab, which means that the sausages do not fall apart during the frying process on the skewers.
1:416 1:426Use only wide skewers - at least 2 cm. On them, the meat will hold better than on thin ones. In the case when the oven will be used for cooking, wooden skewers can be used as skewers, which must first be soaked in water so that they do not burn. Form cutlets in the form of sausages and string them on a skewer or skewer. You can just squash the skewer and mold the edges of the formed seam, the main thing is that there are no voids in the stuffing.
1:1318 1:1328To lylya kebab turned juicy, it is fried on well-heated coals or placed in an oven, already heated to 220-250 degrees. At high temperatures, a ruddy crust is instantly formed on the meat, which seals all the juice inside the kebab lump. You need to fry it on coals for a short time, 5-7 minutes, constantly turning over. In the oven at high temperature it needs to be held for 5 minutes, after which it is brought to the ready, reducing the temperature to 150-160 ° C. This will take another 8-10 minutes.
1:22181:9
To overcook lyulya kebabs is not necessary - they will become too dry. Serve them on the table without garnishes, just sprinkle finely chopped onions and sprinkling with spicy sauce.
1:333Bon Appetit!
1:386 1:396In contact with
Click Class
Shish kebab is perhaps one of the most ancient dishes on Earth. After our ancient ancestors learned how to obtain fire, they immediately began to fry meat on it. We fry it to this day, despite the time of the year. Although at a dacha for a picnic, even for a festive new Year's table, it was prepared, prepared and prepared. Painfully strong call of ancestors. Meat, fried on a brazier, like everything, not including vegetarians, of course.
And especially it is liked by men, and not only to eat, but also to prepare.
As you know, you can fry meat in different ways - on a grill, in a skillet, in the oven. Now there are electric shavings and aerogrills. And on all these devices you can cook all kinds of shish kebab, and such a special kind as lyala - kebab, or otherwise shish kebab from ground meat.
However, in spite of the fact that the meat is ground, it does not make it an easy occupation. Prepare this dish requires skill and knowledge of the whole process as a whole. Make it juicy, tender and at the same time firmly seated on the skewer, not everyone can. It is believed that the ability to prepare lyulya-kebab - is the top of the skill in preparing shish kebab in general.
In today's article, I will tell you how to cook it without difficulty and without any unpleasant surprises. Small secrets and special nuances will allow you to always cook only the most juicy and delicious shish kebab from ground meat.
Today in the article:
Lulya - kebab in the oven - step by step recipe with photo
Since it is winter now, and the country plots together with us are waiting for the arrival of spring, then let this recipe, prepared in the city kitchen in the oven, be our first recipe.
We need:
- meat of lamb or beef - 1 kg
- fatty fat (or fat) - 300 gr
- onion - 300 gr
- salt - 1 tbsp. lug
- pepper - 0,5 tbsp. spoons
- zira - 0,5 st. spoons
- ground coriander - 1 tbsp. a spoon
We also need bamboo skewers if baked in the oven. They must be previously soaked in water for 30 - 60 minutes, so that they do not burn when baking meat. Or skewers, if we fry on an open fire.
You can also prepare polyethylene, or rubber gloves. Someone so it is more convenient to form products, in this case, the fat will not stick to the hands ..
Preparation:
This dish can be prepared both from meat twisted through a meat grinder, and from chopped. Of chopped meat, it's good to cook in nature, when you can cut it on the street. And at home in the kitchen, I usually use ground minced meat.
If you are hacking, you should have special well grounded axes or knives with a long blade. It is desirable two, so chop the meat for shish kebab in Central Asia.
Meat should be fresh, preferably lamb - this is for classic recipe cooking. The thigh of a young lamb is usually used. And you always need to add fatty fat. It is necessary for juiciness of a dish, and for fastening and deduction of meat on a skewer.
If you did not manage to buy lamb, then you can cook from beef, and even from chicken. In this case, it is recommended to add more fat, as beef is very lean. There are recipes, where per kilogram of beef is added from 700 grams and above the fat.
Not all of them have in stock kurdyuk fat. Even if you can find fresh lamb in the store, then fat is not usually sold there. I usually buy it when I take lamb from a privateer. I say that I also need fatty fat. I take a lot how much they give and then I add it to all kinds of stuffing - for and, and also I prepare with its addition, and
If there is no fat, then take the fat and add it. Of course, this is against the rules, but when you really want, you can ...
Also, for real lulia, you need zira (cumin) and ground coriander. Well, onions, salt and pepper are for everyone.
Under the recipe, which goes below, you can fry the meat even on the grill, even in the oven. Therefore, if you decide not to cook now, then take a recipe for a note for the summer season.
Preparation:
1. Cut the meat from the films or chop or grind it through a meat grinder.
Here there are no clear rules, you can grind both on a large grill and on a fine grid. The most important thing will be to subsequently thoroughly "knead" it. And although this term is suitable for the test, this is the way the process is called correctly.
2. Chilled in freezer fatty fat is also cut into small cubes, 0.5 cm in size. It is better to cut it, than to grind it in a meat grinder.
If you use fat, then in this case it is all the same, you can at least cut, even grind. But it's better to cut smaller.
3. Cut the onion in very small cubes, about 0.5 cm in size.
4. Add in minced all the necessary spices, as well as salt and pepper. Spices must be pre-grinded.
Zira and coriander are the main spices in Asian countries, without them any hot dish is unthinkable. Therefore, they are considered mandatory in all recipes. They are sold and bought is not difficult.
Place salt in accordance with the recipe. Excess of salt will cause a lot of juice to flow out during roasting, the finished products will be dry and dark because of this. The lack of salt will lead to the fact that the products will not be covered at the right time with a crust, as a result of which the meat will dry up. This is an important point, and it must be remembered!
5. The next important step is mixing, kneading and chopping minced meat. Just stir the stuffing in this case will not be enough. All that we get in this case is in the best version of cutlets.
Stuffing should either be carefully "kneaded", or discarded, or both, and the other together. The right consistency is one of the main ingredients of a successful meal. Usually it takes 20 minutes. Ready minced should be homogeneous, smooth, like an elastic shiny dough.
During whipping and "kneading" of meat, protein is released. It is like invisible threads that will fasten the meat on the skewer and will not let it fall apart.
6. After you have reached the desired consistency of minced meat, it should be well pressed in a bowl with a palm so that all air is released.
7. Then cover the bowl with foil or food film, on which it is necessary to make several punctures, so that the meat does not suffocate, and that the air can go out.
8. Put the mince into the refrigerator for 2 - 3 hours. During this time, the fat will slightly freeze, and at first, while the lulia will be roasted, it will not allow them to fall apart. And then the protein in the meat already "grab" from the heat, which also will keep mincemeat on the skewers or skewers, and the meat will begin to slowly turn red.
A fascinating process, is not it? I would even say - alchemical! Interesting? Then we move on.
9. Prepare skewers, hot water and gloves (optional). Gloves will allow to remain hands clean at formation of products, besides, if prepare for visitors, it will be correct to make from the point of view of aesthetics.
10. Minced meat from the refrigerator. For convenience, you can immediately divide it into equal parts by rolling small koloboks about 70 -80 g each for skewers. And 100 - 150 gr for skewers.
11. Then each boll very tightly rolled into a ball.
When forming the products of the hand, it is better to lubricate hot water. In this case, fat or fat will not stick to your hands and it will be easier to roll the sticks.
It is important that there are no liquors left on the ball, and most importantly, that there is no air left inside.
Remaining inside the air will allow to accumulate in the bosom of the meat juice, which will tear our product from the inside, and the integrity and appearance will be disturbed.
12. Then pierce the ball in the middle with a skewer or a skewer. And start forming a long thin sausage, without forgetting to press tightly with the hand so that there is no air left in it. If the sausage is formed on the skewer, then for ease of formation, slightly twist it, or rather even rotate. For each small rotation, with the other hand, grasp the stuffing and press it tightly.
Form a round and rectangular lyulya. Both do not contradict the final result. Although rectangular flat products make much more difficult.
Generally, when forming products to achieve the perfection of proportions to anything. The main thing is that they are all approximately the same thickness, for uniform roasting and aesthetic filing.
In general, this process is rather complicated, and it is difficult to describe it in words, Therefore I propose to watch a video from which it will immediately become clear how to do it. The video was presented by the famous oriental cook Stalik Khankishiyev. And although he cooks not in the oven, but on the grill, the principles of the formation of products are the same everywhere.
13. The next important step is the securing or "sealing" of the ends. Between the skewers and stuffing there should be no holes. Otherwise, the insidious air will penetrate into the interior and break all the beauty.
Therefore, at the junction point, lightly mince the stuffing, as if pulling it into a kind of funnel and even slightly twisting at the junction. Now you should make sure that everything turned out well. And we pass to the final stage - baking.
14. The finished products are laid out on a sheet of a baking sheet, oiled or covered with parchment paper, or on a grate. In this case, a tray should be placed under it, fat will drain into it. By the way, this method is more preferable. Excess oil drains down, and the shish kebab will turn out not so fat.
If you bake it on a baking sheet, the fat will melt into it, it will begin to burn, an unpleasant smell will appear and the lures will have to be cleaned of burnt fat afterwards.
15. The cake is baked at a temperature of 220 degrees from 15 to 30 minutes, depending on the size of the products.
Overdo it in the oven to anything, as browned, immediately and get it. Otherwise, they will cover with a dark crust and become stiff.
Finished lyulya - kebabs are covered with a light golden crust, flowing with juice, incredibly appetizing and tasty, with a divine aroma of meat and spices!
16. Serve kebab with fresh or grilled vegetables and sauce. How and with what to serve shish kebab I will tell at the end of the article. I think you have the strength to get there. After all, the recipe with the description turned out not at all small. Do it all much faster!
I will say right away, to make a real shish kebab from ground meat is not easy, you need to practice! But this will not stop us, is it? Maybe right away it will not work out perfectly, but the experience will appear and next time it will be better!
However, if you consider all the nuances that you read, everything should come out the first time!
Recipe for lulia-chicken from the chicken on the grill
When the dacha season begins, here God himself ordered to cook, including from ground meat.
Lulya - kebab is prepared not only from lamb, you can cook it from beef, veal and chicken. Someone prepares and from pork. Why not? It is clear that in countries preaching Islam from pork is not cooked, but we cook, and more like. We love pork, and all the main kinds of it are cooked. As the meat is soft and juicy, it quickly prepares and turns out always delicious.
You can cook and mixed stuffing, but everywhere you need to add fatty fat, or fat, if there is no fat. Even if we are preparing a shish kebab from chicken meat, this is no exception.
As already mentioned in the first recipe, it can be used both for baking in the oven, and for frying on the grill. Therefore, safely take it into service and prepare, as described. Just read this recipe, here I will describe in detail the process of making it on the grill.
And in order not to repeat we prepare the lulia - kebab from the chicken.
We need:
- large chicken legs - 1 kg (4 pieces)
- fatty fat - 150 g (or fat)
- onion - 150 gr (2 pieces)
- salt - 1 tbsp. spoon without top
- pepper - 0,5 tbsp. spoons
- zira - 0,5 st. spoons
- coriander - 1 tbsp. a spoon
Also we will need brazier and skewers. And also coal, ignition and a special "makhalka" to maintain fire.
Preparation:
1. With chicken thighs, remove the skin, then remove the flesh from the bone and finely chop it, or grind it through a meat grinder. It is better to take chicken thighs, at the output of chicken meat, one kilogram should be obtained. All other ingredients are given from this calculation.
2. Cut the fat or fat into cubes with a side of 0.5 cm. To cut it so finely, it must be cold, preferably from the freezer. And you also need to have a sharp knife.
3. Cut onion cubes with a side of 0.5 cm, will have to try. If you cut the onion larger, it will not have time to start the juice and fry. And the shish kebab will not be as juicy as it would be desirable and the onion will perceptibly crunch on the teeth.
Milling in a meat grinder is impossible. Onions in this case will start the juice ahead of time and form products from minced meat with its addition will be difficult. The stuffing will become watery and liquid.
Yeah, the whole science is a culinary art! And what can you do, any art, as they say, requires sacrifice. In this case, it is necessary to comprehend it! There is no other way!
4. Mix the forcemeat, onions and fat. Add spices, salt and pepper ground in a mortar or coffee grinder. We remember that you need to put as much salt as you need. Why, it is indicated in the first recipe.
That is, for 1 kg of minced meat a tablespoon of salt without top.
6. And start to mix stuffing. Also within 20 minutes, until smooth smooth condition. That in meat there were protein connections in the form of invisible threads, fastening all forcemeat.
7. Align minced meat in a bowl and "drive out" by pressing all the air.
8. Cover the bowl with foil and make a few punctures on it. Then send it to the refrigerator for 2 - 3 hours to ensure that the fat has frozen.
9. While meat reaches the necessary consistency, it is necessary to prepare a brazier, skewers, "makhalka" for kindling coals, coal, ignition.
Although many avoid igniting coals with his help, they believe that it gives an extraneous smell. But chicken meat is tender, receptive. Therefore, it can be ignited better by the old way through the use of paper and thin lasins.
For the same reason, some of my friends do not cook shish kebab on charcoal, but use birch logs or firewood of fruit trees. I fully subscribe to them, and if there is a possibility to barbecue on firewood, then this is no doubt better. If not, then the coals are also suitable.
Also need hot water and gloves (optional). About them there was a speech in the previous recipe, I will not repeat.
10. Kindle the fire and make the coals. To the moment when the shish kebabs are formed, the coals were already ready.
11. Take the meat out of the fridge, rinse it again with a fist so that all the delayed air is released. Divide the forcemeat into approximately equal parts of 100 - 150 gr each.
12. We take one of the parts and form bunches without air inside and cracks from the outside. For better and easier formation of the meat product, we moisten our hands in hot water. This will not allow fat to stay on hand.
13. We put it on a dry and cold skewer and gradually pressing, we form a thin long sausage of the right size. Sausage should be smooth, the same size on all edges, this is important for its better roasting.
And it is important that there is no air left inside.
14. For the same, carefully "seal" the place of the skewer mix with the stuffing. We make a dense cone, decreasing to the edge, and slightly twist it.
15. Immediately lay the skewers on the brazier, on the coals prepared and hot by that time.
The heat should be average, there should be no tongues of flame. Just in case you need to have a bottle with water nearby to put them out. And "makhalka" also keep at hand, it will be needed if the heat is not enough.
16. During the entire frying period, evenly turn the skewers so that the meat is fried evenly.
17. The time for frying depends on the heat on the coals and on the amount of meat on the skewers. Therefore, you need to cook until light golden crust.
Ready lyulya - kebab looks very appetizing. After they are removed from the skewers, from them on the dish follows the juice, preserved inside. And of course, I will repeat myself once again, their taste is amazing!
How to cook a kebab in a frying pan
In principle, in the preparation of shish kebab in a pan there is nothing new. Everything is prepared exactly as in previous recipes, if we take as a basis classic cooking. The only thing that should not be, is to add a lot of fat in the stuffing. You can and do not add it at all. And this is understandable, because fry shish kebabs will be in oil.
Unless, of course, this is not a frying pan. Personally for me, it has a preference, because it can be cooked without oil. In addition, I like when the barbecues appear characteristic strips. It looks very unusual and beautiful!
Let's consider in this recipe a slightly different combination of ingredients to know how it is possible to prepare lyulya - kebab not only in classics, but also in another way.
You will need:
- meat lamb (or beef) - 1 kg (or mixed stuffing)
- fatty fat - 200 g
- onion - 2 - 3 pieces
- parsley
- cardamom pounded - pinch
- or coriander - 1 tbsp. a spoon
- black ground pepper - pinch
- red ground pepper - pinch (optional)
- wine vinegar - 1/4 part of the glass (or 6% normal)
- tomato paste shop - 1 - 2 tbsp. spoons (optional)
- salt - 1 teaspoon
- flour - 4 tbsp. spoons
Preparation:
1. Twist the meat in a meat grinder or chop it with a knife.
2. Cut onion and fattened fat or fat, chilled in a freezer, cut into small cubes with a side of 0.5 cm. Or, do not scroll the meat grinder.
3. Grind the greens as small as possible. Instead of parsley, you can use coriander (for lovers), basil or tarragon. But just one thing, so that there is no busting with different flavors and flavors.
4. Mix the minced meat with onion and fat.
5. Add spices, salt and pepper minced in a mortar. Mix. Then mix thoroughly for 20 minutes, periodically beating off the stuffing in a bowl or on a water-soaked board.
6. Tightly cover it with foil, on which to make several holes so that it can breathe. After that, remove minced meat in the refrigerator for 2 - 3 hours.
7. After the time has elapsed, get the mince, add the wine vinegar and tomato paste, stir again and slap the palm.
8. To form sausages, stringing them on skewers, or just so, without skewers, roll them in flour and fry in a heated frying pan with the addition of a small amount of oil. Do not fry for long, only 4 - 5 minutes, then reduce the heat to medium and fry for no more than 10 minutes before the appearance of a pleasant golden crust, that is, until ready.
By the way, flour can and should not be used.
That is, in this case, it turns out that we fry shish kebabs, like cutlets.
9. Finished products put on leaves of lettuce, decorated with fresh vegetables.
There is another advantage of cooking lulia - kebab in a frying pan. Thus, you can cook them immediately with a side dish, for example with vegetables. That is, first slightly fry in a pan large cut vegetables, and then spread directly to the vegetables ready-made products from minced meat. It turns out quickly, not so fat, and most importantly, what's delicious.
It should also be noted that to enhance and change the taste, other spices are added. For example, in Bulgaria shish kebabs are added cumin. Make them small in 40 -50 g weight and length of 5 - 6 cm. They are called kebapchetta.
There are also recipes where minced paprika, hot pepper, crushed black peppercorns, garlic, sugar, and even vodka are added to the stuffing. Perhaps, it is necessary, to judge you. Personally, I'm a supporter of the classic recipe, wherever it is cooked - in the oven, on the grill or in a skillet.
Not touched today, recipes for which you can prepare lyulya - kebab in an electric shash or an aerogrill. But in principle, if there is a need to prepare them, then mincemeat is prepared according to any of the proposed recipes, and then you can continue to act according to the instructions to the device.
How and with what to serve lyulya - kebab
As a rule, shish kebab from ground meat, however, like the usual, served on a large platter with fresh or grilled vegetables. Bake them can be not only on the grill, but also in the oven on the grill, or in the grill pan. In the oven, you can also bake vegetables in foil.
In Asia, also served with a flat cake, both with conventional and unleavened dough. A cake from it turns out thin in the form of pita bread, only fried in a skillet with a small amount of oil.
In the Caucasus they serve with lavash. Often even just wrapped in it.
Usually, the lub-kebab is served with sauces. It can be a sauce of ourarab, which is made from pomegranate. Or with tomato sauce, for example, you can serve with a hot Turkish sauce. A large selection of different sauces is given in a special large article. There you will find.
Also usually served marinated onions. Marinating it is not difficult. And the dish with it becomes much more delicious, the onion is perfectly combined with meat and emphasizes its taste.
- Cut the onions into half rings. Pour it with cold boiled water, and add 9% vinegar to taste. Leave for 30-60 minutes. The taste of marinade should turn sour, but not much.
- Then drain the water, and serve it to the meat.
And also a sufficient amount of fresh greens. The golden color of meat, juicy pulp of vegetables and greens look great on a large dish. All this splendor invariably stirs up the appetite and fills in nicely, and with pleasure!
I tried everything useful tips give in the recipes, but let's combine them all for convenience, and add something.
- meat to use any at its discretion, but in a classic version of the cooked mutton
- cook better from the meat of a young lamb
- if the meat is old, then it can be soaked in water with the addition of vodka (well, this is an extreme case, it is better not to cook shish kebab from such meat)
- adding fat necessarily
- stirring and beating of minced meat is mandatory (not less than 20 minutes)
- it is also necessary to keep in the refrigerator for at least 2 to 3 hours
- salt should be strictly on prescription
- bamboo skewers before use soak for 30 to 60 minutes in water so that they do not burn when baking
- skewers should be clean, dry and cold
- stringing stuffing on skewers or skewers is very tight, so that it does not leave air
- so that the fat does not stick to your hands you can use gloves, while you need to wet your hands in hot water
- fry on the grill on medium heat until light golden crust appears, do not over-rest, otherwise the meat will not be so juicy
- in the oven, too, you should not overdo it, since the dish is prepared from minced meat, it will be cooked very quickly
- when cooking on a frying pan in oil, it is better to reduce the amount of fat in minced meat, otherwise the dish will turn out to be excessively greasy
That's probably all. I think that now you can easily make such a lyulya - kebab, whatever you want. I hope that everything is written in a clear and detailed manner. And how do you think? Do you understand everything, or do you have any questions?
Although questions usually appear in the very process of preparation. When you read, everything seems to be clear. In this case, cook, try, write, what happened, which did not work. Although I am sure that everything will turn out.
The most important thing is to approach this process with soul and desire! Then everything turns out, even happens, that in some way unknown to us. Therefore, I want you to use this approach in any cooking. And then everything that you cook will not only be tasty, but also useful!
If you consider this article useful for yourself, then I will be glad to receive from you "Class" in social. networks. I will also be happy to answer your questions in the comments.
Thank you for reading to the end! And those who have already prepared lyulya - kebab - Bon appetit!
In contact with
Today, kebab lulia is made even from expensive marble beef, despite the fact that its fat content, and therefore the price, is higher than that of steaks. In addition to mutton, you can take veal or chicken good quality, or even potatoes.
The process of cooking a dish is quite simple. Meat finely chopped, mixed with fatty fat and onions, form cutlets, which are threaded on skewers, and fry over an open fire. Kurdyuk in the recipe - absolutely indispensable, because he holds pieces of meat and onions in one cutlet. The most important thing in the art of cooking lyulya-kebabs is to string mincemeat on skewers. This is not as easy as it seems at first glance, but there are some secrets that will help you in this.
In the preparation of lyulya-kebabs from different types of meat, there are subtleties. Veal and chicken should choose the most fat. To this meat, instead of fatty fat, you can put a regular melted pig. By the way, potato luljas are the most difficult to prepare, and they are not really vegetarian at all, because in them, as in others, animal fat is added - a fattened fat or fat.
Prepare classic lamb kebab from lamb . 700 g of fatty meat and 300 grams of fatty fat in a meat grinder through a large grate. 4 heads of onions to clean, sodium on a fine grater and squeeze to get rid of excess juice. How to mix the meat with onions. Remove the mince in the refrigerator for 40-60 minutes. Then blind him with small cutlets and put them on the wide skewers. Roast kebab fry on hot coals and serve with sauces, fresh vegetables and herbs.
Secrets of cooking lyulya-kebabs
- Be sure to mix forcemeat for a long time, so it will become more viscous.
- During the modeling of potatoes, always wet your hands in the water.
- In warm - in winter, in cold - in summer.
- If you are just starting to prepare lube-kebabs yourself, add minced meat 1 egg or just protein. With it, your cutlets will not fall apart.
- Use only wide skewers - at least 2 cm.
- On them, the meat will hold better than on thin ones.
- Before you start modeling kebabs, remove the mince in the refrigerator. Tangerine fat will solidify - and it will be easier for you to mold cutlets. Otherwise, the fat will melt in your hands, and the mince will fall apart. Ready skewers with lyulya-kebabs before frying again put in the refrigerator for 15 minutes, so that the cutlets are better kept on the skewers during cooking on fire.
- Each skewer is kept on the fire for 12 minutes, and it will need to be turned 4 times so that the kebabs are fried from all sides.
Sauces for lub-kebabs, as well as for shish kebabs and steaks
Mustard sauce
Ingredients
- Dry mustard - 2 tsp.
- Garlic - 2 cloves
- Vegetable oil - 3 tbsp. l.
- Vinegar - 1 tsp.
- Flour - 2 tbsp. l.
- Water - 100 ml
- Sugar - 1/2 tsp.
- Salt and freshly ground black pepper - to taste
1. Clean the garlic cloves.
2. In a frying pan, heat vegetable oil, add flour and fry it, stirring, until golden brown. Then pour water, mix, bring to a boil and cook until thick.
3. Transfer the mass into a blender, add mustard, sugar, cloves of garlic, sugar and vinegar. Grind to the consistency of a homogeneous emulsion.
4. Bring it mustard sauce to taste with salt and freshly ground black pepper.
Tip : Mustard sauce - is universal. It can be served with any kind of meat, poultry or fish. It suits both for shish kebabs, and for steaks, lyulya-kebabs, sausages and other dishes cooked on the grill.
Tartar sauce with pickled cucumbers
Ingredients
- Pickled cucumbers - 1-2 pcs. small size
- Mayonnaise - 10 tbsp. l.
- Lemon juice - 1 tbsp. l.
- Ketchup - 1 tbsp. l.
- Onions, finely chopped - 1/4 pcs.
- capers, Salt and pepper - to taste
1. Marinate cucumbers cut into a very small cube. Onion clean and grind.
2. Mix cucumbers, capers and onions with mayonnaise, add the remaining ingredients. Mix the sauce well and bring it to taste with salt and pepper.
Tip: sauce tartar with pickled cucumbers - great for poultry and fish cooked on fire. Especially tasty combine it with chicken wings, fish or large shrimps, cooked on a grill.
