Lula kebab for dummies

Category: Meat dishes
Lula kebab for dummies

Ingredients

Lamb ham (pulp) 1.5KG
Bulb onions 1-2 pcs
Salt 16-20 g
Zira 0.5 tsp
Coriander 0.5 tsp
Black pepper 0.25 tsp

Cooking method

  • INTRODUCTION
  • This recipe is different from the classic one, there are some digressions in order to simplify the process. However, the result was very pleasing, and in my amateur opinion it is practically indistinguishable from the original.
  • So, fat tail fat is added to a real kebab. It is believed to provide juiciness and flavor, bind meat, and keep kebabs from crumbling. In my butcher shop, fat tail is not for sale, you have to go to the market, it is far away and it takes time. And, in addition, knowledgeable people say that under the guise of a fat tail, an inexperienced buyer can slip a completely different fat. I don't know what a fat tail looks like, but I really wanted to. Perhaps lard would somehow replace lamb, but then I decided not to experiment, but to give up additional fat altogether.
  • Further, they say that meat and onions should be chopped only by hand with knives or special hatchets and on a wooden board. Yes, it is better to chop the onion by hand, but the meat ... Let the combine work.
  • Well, the third simplification is the use of a grate when frying. It is the use, not replacement of skewers.
  • Well? With God!
  • RECIPE
  • First step.
  • Wash the meat, separate from the bones and remove the films. Leave the fat. Pass through a meat grinder twice.
  • Peel the onion, wash, chop by hand, add to the meat.
  • Grind spices in a mill, pour into minced meat.
  • Add salt.
  • Knead the minced meat for 15-20 minutes until viscosity (I have Kenwood, K-shaped nozzle, before, when it was not there, I kneaded with a mixer, spiral nozzles).
  • Divide the minced meat into balls about 80 gr.
  • Fold into a container, put in the refrigerator.
  • At the first stage, it is important to knead the minced meat well so that it becomes viscous and sticky.
  • By the second stage, the minced meat should cool down thoroughly for several hours.
  • Second phase.
  • Prepare a brazier and preferably flat skewers.
  • It is also better to set the table at this stage, so that then hot kebabs and immediately on the table.
  • While the coals are cooking, stick the meat on the skewers.
  • It is important to take all measures so that the kebabs do not burst during frying and do not fall on the coals. To do this, it is important to sculpt the meat tightly, trying to avoid cracks and air inside. And flatten the ends of the kebabs.
  • I had two kebabs on one skewer.
  • Lula kebab for dummies
  • When all the skewers are ready, put them on the grill. The heat should be good, even strong, so that the kebabs quickly grab. Fry them quickly on both sides.
  • And here! ...
  • We remove the skewers from the grill, put the grill on the grill and put the kebabs on it.
  • Out of harm's way ... Suddenly, all the same, one of them wants to burst and fall down.
  • All. Fry and cook and serve. The main thing is not to overdry.
  • So let's sum up RESULTS.
  • To make lula kebabs please you, you must observe the following.
  • 1. Add fat to the minced meat. Not necessarily fat-tailed, and not necessarily a lot, but fat is needed.
  • 2. Knead the minced meat thoroughly. 15-20 minutes in a food processor or by hand until the structure of the meat changes.
  • 3. After mixing and before frying, cool the minced meat for a few hours.
  • 4. When forming, avoid the formation of air pockets in kebabs, flatten the ends.
  • 5. Put on a good heat and do not dry out!
  • And you will be happy! In the form of beautiful, aromatic and juicy kebabs.
  • Treat yourself! Make your loved ones happy! This is not difficult

The dish is designed for

About 20 pcs.

Time for preparing:

1 hour + grilling time

Cooking program:

Harvester + BBQ

Note

Perhaps I did not look well, but did not find a recipe for lula kebab on our forum.

"Why is there fat? The fat stomach then hurts ... Give me another one!" - said my husband ...




LULYA-KEBAB - cooked over an open fire - on a wire rack or metal rods (like a shish kebab) - minced sausages, the essential components of which are lamb meat, bacon and onions; a traditional dish used by many peoples from Iran to the Balkans under various names.

Ekaterina2
Quietwhat deliciousness! Already the smell of a fire ...
svetlana)))
I added goat fat to the kebab, lamb and beef can be used, and not necessarily a fat tail, I won't say anything about lard, never used it (minced meat costs several hours in the refrigerator) here are photos of my kebabs really old, while they kept their farm.
Lula kebab for dummies
Lula kebab for dummies
Lula kebab for dummies
Quiet
Ekaterina2, Thank you! Tasty, yes, wrap in lavashik with herbs, add sauce, mmmm .... Song!




svetlana)))what beautiful kebabs!

We didn't have fat tail fat, so we decided to try it without it. And so there was a little fat on the leg, it cannot be said that it was completely without it.
Liked. I was surprised that it was fragrant and juicy anyway.
Kapet
I would even say that this recipe is not for dummies, but for dieters. Because I can't imagine a lyulya without a fair share of fat tail or pig lard. Where does the juiciness come from in it? Only from fat ...
And for dummies, the available recipes for Lula can be spied on the Dunduk-cook's website 🔗... Don't blame me ...
Quiet
Quote: Kapet
Where does the juiciness come from in it? Only from fat ...

Perhaps also from the bow. Yes, and fat was still present there, I did not remove what was on the meat.

As for teapots ... This recipe is for those who do not know how to make kebabs at all or are afraid to deviate from the classic recipe.





Quote: Kapet
Don't blame me ...

What do you!
Thanks for the link! I will see
Kapet
Quote: Silent
The main thing is not to overdry.
Gold words! If juice with fat has ceased to drip from the grill on the grill, then this is already a hopelessly spoiled overdried dish ...

By the way, from here: 🔗

Having tried once or twice or three times to evade the desirable (but laborious) procedures for Lula kebab and follow the path of braziers from my childhood, I made an amazing discovery for myself, which allowed me to understand what exactly provides the Lula kebab on a skewer about the same comfort, which, obviously, feels a lamb, released to the end of the century to graze in paradise. It's all about ... lard. More precisely - in its quantity and consistency in minced meat. But let's start with the quantity. Take a look at this photo, in which lard, however, is in the background. How much is it in relation to meat? Yes, about a third. It can be more, but not less (we will talk about the frightening "fatness" below). Onions are also an important component of kebab, although this dish is excellent without onions. But he is a kind of ambush in terms of "fluidity" of minced meat. In other words, the more onions there are, the more chances you have of dropping the kebab over the coals. With onions, a golden mean is needed, its optimal amount (in terms of weight) is also about a third of the weight of meat.

svetlana)))
Here is my recipe, for 3 kg of minced meat (I don't have hatchets) I chopped it in a food processor, put 0.5-0.7 kg of finely chopped fat (ideally fat tail fat, but I don't like it) so I put finely chopped goat fat in the same way 0.5 kg of onion, very finely chopped, mix thoroughly well, very thoroughly, then add salt and spices. So, put 3 tbsp of meat on 3 kg of finished minced meat. spoons without top salt, 1.5 tbsp. spoons of cumin, 1.5 tbsp. tablespoons of ground black pepper, 3 tbsp. tablespoons of ground coriander and mix thoroughly again, then cover the container with the meat with foil making several slots for meat in the foil and put it in the refrigerator for several hours. (Stalik's recipe from the "kazan-brazier" program)
And it seemed to me that it was not a lot dry, or maybe I just overexposed it on the grill.

Serg22
I chopped with hatchets, maybe the board is bad, like beech, but pieces of wood still got into the minced meat. As a result, I will only use a meat grinder with a large grid.By the way, that pilaf, allegedly only cottonseed oil, that lyulya, allegedly chopped with hatchets. It's just that everything matches the time and place. Bach, I think, would love to play synthesizers now, and not just the cathedral organ. And there are no good electric meat grinders in the mountains, where there is no electricity either. In short, do not care about all this authenticity. It has nothing to do with the dish and quality. Only good mixing!
Kapet
Quote: Serg22
As a result, I will only use a meat grinder with a large grid.
And before the meat grinder, it is advisable to freeze the meat a little, so that juice / liquid does not flow out of it into the minced meat. And onions - only with a knife, for the same reason ... Juice from meat and onions in a lula should stand out over the coals, but not earlier ...
Quiet
Quote: Serg22
everything corresponds to the time and place. Bach, I think, would love to play synthesizers now, and not just the cathedral organ. And there are no good electric meat grinders in the mountains, where there is no electricity either. In short, do not care about all this authenticity. It has nothing to do with the dish and quality. Only good mixing!

I absolutely agree with you! A good meat grinder does not crush, but chops meat. And with careful and sufficient mixing, the juices bind to the fat and remain in the meat when frying. I have well-mixed kebabs, after lying in the refrigerator overnight, they did not release the juice, I strung absolutely dry minced meat on skewers (in a good way).

Well-mixed minced meat has a different structure, color, and even smell. And here too - there are no Kenwoods in the mountains, they have to do with pens. And we have something, so the process turns from torture into pleasure.

All recipes

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers