Lulia-kebab from mutton in the oven, a recipe with a photo. Lulia-kebab from pork, chicken at home
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 knowledgethe 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 lily-kebab at home - step-by-step recipe with photo
We are used to the fact that lyulya-kebab is a dish being preparedexclusively 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 favorite lyulya-kebab like, 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:
lamb -1 kg
Kurdjuchi fat - 250 gr.
salt - 0.5 tsp.
black pepper - 0, 5 tsp.
basil
cumin
onion - 1 pc.
Step-by-step instruction
To prepare lyulya-kebab we take a young lamb, ideally it should be a ham. My meat, dried on a towel. With a sharp knife, we cut off all the films and veins, and also remove the fat.
On a note! Distinguish young lamb from the meat of the oldAn animal can be seen 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.
Kurdyuschy fat for lulia is also cut into medium cubes and sent together with meat to a meat grinder. Add the minced spices, salt and mix.
Important! Traditionally, meat for lub-kebab is cut sharplyknife or special ax. 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.
On a 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.
We get stuffing and hands form small balls - blanks for the future lyulya-kebab.
On a note! To ensure that the stuffing for the kebab does not stick to your hands, we recommend using gloves.
String balls of minced meat on a long skewer. In the process we form out of the balls oblong sausages.
Then there are two possible options for heat treatmentkebab grill: grill pan or oven (high temperature). And in the first and second cases, 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-made kebab lube served with fresh herbs andvegetables. If desired, you can also put the onions cut into rings on top of the still hot kebab lube. Onions let the juice and meat take on an even more appetizing aroma.
Lily-kebab from chicken - a recipe in the oven with a photo step by step
Prepare delicious lyulya-kebab in the oven can notonly 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 gr.
onions - 1 pc.
chili green - 1 pc.
coriander leaves - 3 pcs.
ginger root - 1 pc.
garlic - 4 cloves
pepper red - 1 tsp.
cardamom powder - 1/2 tsp.
Butter - 3 tbsp. l.
bread crumbs -2-3 tbsp. l.
lemon juice - 1 tsp.
Step-by-step instruction
Onion is peeled and shredded finely, preferably in a blender.
Pepper chili grind, add finely chopped garlic and send to the onions.
The root of ginger is cleaned and rubbed on a fine grater. Coriander leaves are sliced. Melting butter melted in a water bath. All the spices are mixed and together with the onion we send it to the chicken ground.
Preparations of stuffing we send for ten minutes to the refrigerator.
After that, we cover the pan with a parchment and send the kebab lumbago to the oven for 15 minutes. The temperature regime is 200 degrees.
We add lemon juice and meltedbutter, mix thoroughly. Add the breadcrumbs and mix the stuffing again. With wet hands, we form small longitudinal sausages from the mince and string them onto skewers.
Ljula-kebab from pork - a recipe in the oven with a photo
If you believe the experts, pork is not the bestoption 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:
minced pork - 1 kg
olive oil - 2 tbsp. l.
wine vinegar - 3 tbsp. l.
garlic - 4 cloves
coriander seeds - 1/2 tsp.
onions - 1 pc.
sugar - 1 pinch
parsley - 3-4 sprigs
orange peel
a mixture of peppers
Step-by-step instruction
We take a knife, finely chop the onion, chop the parsley and garlic with a knife.
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.
We remove peel from one medium orange. Zedra together with onions, garlic and parsley we send to a blender and crush.
Pepper is mixed with sugar, salt and added to ground meat. Next we send in minced meat and crushed peel with greens.
Mix all the ingredients, add the minced oil and vinegar. Thoroughly mix the minced pork and send it to the refrigerator for half an hour.
Chilled meat string on small skewers or skewers. We send the kebab to the oven for 15-20 minutes. Do not forget to turn the lub-kebab from time to time so that the meat does not burn.
Aromatic lyulya-kebab on the grill - recipe with a photo
This version of lyulya-kebab is perfect forcooking 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:
lamb - 2 kg
lard 400 g
coriander-1 beam
basil - 1 beam
onions - 3 pcs.
salt
a mixture of peppers
Step-by-step instruction
Lamb is mine and is cleaned of excess fat, veins and films. Dry the meat on a towel and grind it with a sharp knife or a hatchet. Pieces of minced meat should be very small.
Onions are cleaned, finely chopped. Mine greens and also grind.
Salo (it is better to take a kurdyuche) is chopped finely and mixed with minced meat. Add the minced vegetables, onions and a mixture of peppers. Solim and mix.
Stir the forcemeat carefully for 15 minutes.
On a 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.
With wet hands, form small balls and string them on the skewers. In the process of stringing, we form longitudinal sausages.
We send the kebab to the brazier.
Important! The bonfire should be well flamed, and the heat from the coals is as strong as possible.
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.
On a note! To make the lub-kebab even more juicy, water it while frying on the grill with lemon juice.
We serve kebab kebab with fresh herbs and onions, cut by rings. At will lyulya-kebab can be wrapped in lavash - it will turn out both tasty and convenient.
We offer you to watch a video on how to cook kebab at home:
Apparatus for cooking lyulya-kebab can bebuy or make by yourself. On online message boards it is quite possible to see offers like "Urgently selling inexpensive equipment for kebab".
