Kebab in translation into Russian means "meat". It is not surprising that this word is used in the names of many oriental meat dishes, for example, shish-kebab is more commonly known in our country as "shish kebab" or denver kebab-shawarma. But the most popular prefix is ​​used in the phrase "lyulya-kebab" - the famous chopped cutlet on the skewer, fried at the stake.

A beginner culinary and a man without knowledge of the subtleties of oriental cuisine cooking kebab at home at first glance seem to be a simple task. But, most likely, he will radically change his mind, risking the first time to prepare lyulya-kebab himself. The main difficulty of this dish is the preparation of the correct minced meat, on which the integrity of the lub-kebab depends. The secret of the correct lyulya-kebab in the exact observance of all proportions and stages of preparation. About how to prepare juicy, tasty, and, most importantly, a holistic lyubly-kebab in a conventional oven you will learn from our today's article.

Spicy kebab at home — step by step recipe with photos

We are used to the fact that lyulya-kebab is a dish that is prepared exclusively on the grill. Of course, relaxing with friends in nature for fun jokes and playing the guitar just perfectly combines with a juicy and fragrant kebab lyulya. But if the window is December, instantly falling asleep any fire with a layer of snow, and pamper yourself with the beloved lyulya-kebab you want, then do not give up this pleasure. Prepare delicious lyulya-kebab at home, for example, in a grilled pan or in a conventional oven.

Necessary ingredients:

  • mutton -1 kg
  • kunduchi fat – 250 gr.
  • salt – 0.5 tsp.
  • black pepper – 0, 5 tsp.
  • Basil
  • cumin
  • onion – 1 PC.

Step by step instructions

  1. For cooking kebab take lamb, ideally it should be a ham. Meat wash, dry on a towel. With a sharp knife cut away all the tapes and veins, also remove fat.

Note!   It is possible to distinguish the young lamb from the meat of the old animal externally. The meat of the lamb is soft pink, while the old lamb is dark red. In addition, the fat of the lamb is light yellow or even white, and the older sheep has a rich yellow color.
  Another good way to tell a lamb from a ram is to burn a small piece of meat with a match. The meat of the old ram will give a sharp characteristic smell.

  • Kunduchi fat for Lula cut into medium cubes and send it together with the meat in a meat grinder. Add to the minced spices, salt and stir.

    Important!   Traditionally, meat for lyulya-kebab is cut with a sharp knife or a special hatchet. But if you do not find such a "tool" in your kitchen arsenal, then you can use an ordinary meat grinder - this will not be reflected crucially on the taste of minced meat.

  • Finely chop the greens and add to the stuffing. Stir and carefully mix the minced meat for about 15 minutes. Under the warmth of the hands, the lard's fat will begin to melt and become a kind of binder in the ready forcemeat. We send minced meat, covered with food film, in the refrigerator for half an hour.

    Note!   Chilled minced meat is one of the main secrets of the "tenacity" of the kebab lulia, due to which the cutlet keeps firmly on the skewer.

  • Take out the stuffing and hands forming small balls — blanks for future kebab.

    Note!   To ensure that the stuffing for the kebab does not stick to your hands, we recommend using gloves.

  • Take the balls out of the minced meat on a long skewer. In the process of forming of the balls are oblong sausages.
  • Further, there are two possible options for heat treatment of lyulya-kebabs: a grill pan or an oven (high temperature). And in the first and second case, the kebab lulia is fried for about 15 minutes, constantly turning the skewer with minced meat.

    Important!   If you are cooking a kebab in the oven, then you should cover the baking tray with foil or parchment paper to avoid sticking mincemeat.

  • Ready kebab served with fresh greens and vegetables. Optionally you can also put sliced onion on top of the hot kebab. Let the onion juice and the meat will have a more appetizing flavor.
  • Kebab chicken recipe in the oven with step by step photos

    Prepare delicious lyulya-kebab in the oven can be not only from mutton, but also from chicken. And this version has a number of advantages over the classic recipe. First, the chicken forcemeat sticks well on skewers and does not slip anywhere. And secondly, chicken meat is easier to clean from films and veins, it is easier to cut and mix the stuffing.

    Necessary ingredients:

    • minced chicken fillet -250 g.
    • onion – 1pc.
    • green chili – 1 PC.
    • coriander leaves – 3 PCs.
    • ginger root – 1 PC.
    • garlic – 4 cloves
    • red pepper – 1 tsp
    • cardamom powder – 1/2 tsp
    • butter – 3 tbsp
    • bread crumbs -2-3 tbsp
    • lemon juice – 1 tsp

    Step by step instructions

    1. Onions cleaned from the peel and puree them finely, preferably in a blender.
    2. Chili grind, add finely chopped garlic and add to onion.
    3. Ginger root cleanse and RUB on a small grater. Coriander leaves cut. Butter melt in a water bath. All the spices and mix together with the onion sent in minced chicken. Add in minced lemon juice and melted butter, mix thoroughly. Add the breadcrumbs and again knead the dough. Wet hands formed from minced small longitudinal sausages and strung them on skewers.
    4. Procurement of meat is sent for ten minutes in the fridge.
    5. Then cover with parchment paper a baking sheet and send kebab in the oven for 15 minutes. Temperature range – 200 degrees.

    Kebab from pork — recipe in the oven with photo

    If you believe the experts, pork is not the best option for cooking stuffing for lyulya-kebab. Pork forcemeat is rather fatty and soft, but it requires special additives that make it more elastic and elastic. Most often, spices, vegetable oil and vinegar are used for this purpose. You can also add a little vodka to the stuffing for the lub-kebab.

    Necessary ingredients:

    • ground pork – 1 kg
    • olive oil – 2 tbsp
    • wine vinegar – 3 tbsp
    • garlic – 4 cloves
    • coriander seeds – 1/2 tsp
    • onion – 1 PC.
    • sugar – 1 pinch
    • parsley - 3-4 sprigs
    • orange peel
    • the mixture of peppers

    Step by step instructions

    1. Take a knife, finely chop the onion, shred with a knife parsley and garlic.
    2. We pass the pork twice through a small meat grinder - the mince should turn out to be soft and homogeneous. Meat necessarily pre-mine, cleanse the veins and film.
    3. Remove the zest from one medium orange. The zest together with the onion, garlic and parsley are sent to the blender and puree them.
    4. Pepper mixed with sugar, salt and add to the stuffing. Then put in the minced meat and the chopped zest with herbs.
    5. Mix all ingredients, add in the minced oil and vinegar. Carefully knead ground pork and send it in the fridge for half an hour.
    6. Chilled meat strung on small skewers or skewers. Send kebab in the oven for 15-20 minutes. Do not forget from time to time to turn the kebab, so the meat does not burn.

    Fragrant kebab on the grill — recipe with photos

    This version of lyulya-kebab is perfect for cooking on the grill. Juicy meat with a bright aroma - what else is needed for outdoor recreation? Of course, a cheerful company of friends who will appreciate this culinary masterpiece in your performance.

    Necessary ingredients:

    • mutton – 2 kg
    • bacon – 400 g
    • coriander-1 beam
    • basil - 1 beam
    • onions – 3 PCs.
    • salt
    • the mixture of peppers

    Step by step instructions

    1. My lamb and remove excess fat, veins and films. Dried meat on a towel and shred with a sharp knife or hatchet. Pieces of meat should be quite small.
    2. Onions are cleaned, finely chopped. Mine greens and also grind.
    3. Fat (better to take cordyce) finely chop and mix with stuffing. Add in the minced herbs, onions and pepper mixture. Sprinkle with salt and stir.
    4. Knead the dough thoroughly for 15 minutes.

    Note!   In order to make the stuffing resilient and well kept on the skewer, you can add a little chicken in it - about 100 grams per 1 kilogram of lamb.

  • Wet hands formed little balls and strung them on skewers. In the process of stringing formed of longitudinal sausage.
  • Send kebab on the grill.

    Important! The fire should be well erupted and the heat from the coals as strong.

  • Lulya-kebab is cooked for no more than 15 minutes. The correct consistency of minced meat and strong fire make it possible to cook the lub-kebab as quickly as possible. The main thing is to constantly turn the skewers so that the meat does not get burnt.

    Note!   To make the lub-kebab even more juicy, water it while frying on the grill with lemon juice.

  • Serve kebab with fresh herbs and onions, sliced rings. Optional kebab can be wrapped in pita bread – and succeed tasty, and convenient.
  • We offer you to watch a video on how to cook kebab at home:

    The device for cooking lyulya-kebab can be purchased or made independently. On online message boards it is quite possible to see offers like "Urgently selling inexpensive equipment for kebab".