Lula kebab recipe with chicken. Chicken lula kebab recipe in the oven. Other lula kebab recipes

If you are already tired of barbecue, then join me and we will learn how to cook an exquisite dish that your friends and family will definitely enjoy. At first glance, it seems that there is nothing complicated in preparing lula kebab, but some nuances still need to be known in order for the dish to turn out tasty and aesthetically pleasing.

Recipe for minced chicken lula kebab in the oven

Kitchenware: skewers; wooden cutting board; kitchen scales; sharp long knife; meat grinder; deep dishes for minced meat; cling film; silicone brush; lattice; baking sheet with high sides.

Ingredients

Step-by-step preparation

Let's prepare the minced meat

Making lula kebab

Baking lula kebab

Pour 400-500 ml of water into a baking sheet with high sides, it all depends on the depth and size of the baking sheet.
Place the pan with water on the lower level of the preheated oven. Place a wire rack with the products over the baking sheet.

Bake the delicacy for about 20-25 minutes, while keeping an eye on the water on the baking sheet - it should not boil violently, just a gentle gurgle is enough. If necessary, reduce the oven temperature.

Video recipe for minced meat lula kebab in the oven

The detailed process of cooking lula kebab from minced chicken in a steamed oven is shown in the video below.

To prepare this dish, use only fresh chicken and never use frozen chicken.
Before threading the meat onto skewers, I recommend soaking the sticks in water for five minutes so that they do not burn while the product is baking.
Some housewives pass whole onions through a meat grinder along with the meat, but I advise chopping them with a knife ahead of time, since it is in this form that the vegetable retains its juice, and the products turn out more juicy and rich. In addition, onions ground in a meat grinder can make the minced meat watery, and then it will be difficult to secure the meat mass on the skewers.
For beginners, I recommend a simple method of beating minced meat: Place the mixed meat mass in a plastic bag, squeeze out the air from it, then tie it tightly, after which you throw the bag of minced meat onto the table approximately 12-16 times. This way, pieces of minced meat will not stain either you or the kitchen.
To prevent the minced meat from sticking to your hands while shaping the product, lightly wet your hands with cold water or a small amount of sunflower oil.
If the minced meat turns out to be too liquid, add lard to it, it can increase the viscosity of the mass. Select the required amount of this product at the rate of 1 to 3 of the total chicken mass. If you don’t have lard on hand, pour a couple of tablespoons of sunflower oil into a bowl of minced meat, this should also help.
According to the recipe described above, you can prepare lula kebab with absolutely any type of meat: lamb, beef, veal or pork. However, in this case, be sure to increase the cooking time. The most delicious products are obtained from cold cuts of beef and pork in equal proportions.

Recipe for lula kebab made from minced chicken on the grill

Cooking time: 1:30-1:50.
Calorie content (per 100 g): 218-220 kcal.
Number of products: from 4 to 6 pieces.
Kitchenware: meat grinder or food processor; sharp long knife; kitchen scales; wooden cutting board; barbecue; flat skewers.

Ingredients

Step-by-step preparation

Let's prepare the minced meat

We shape and prepare lula kebab

Video recipe for chicken kebab on skewers

The detailed process of cooking lula kebabs on the grill is presented in the video below.

It is very important that the knives of the meat grinder attachment are sharpened, since we need the minced meat chopped, and not just crushed. If the nozzle is dull, it will squeeze out the meat juice, and it will become difficult to attach the products to the skewers, and they will also fall apart during frying on the grill.
The integrity of the future lula kebab depends on how well the minced meat is beaten, so do not neglect this procedure.
The minced meat must be cooled, but under no circumstances should it be frozen. This is necessary so that the lard hardens properly and the process of threading the meat onto a skewer does not create any special problems.
When frying the product, make sure that the coals do not smoke too much. Otherwise, the lula kebab will become saturated with a pungent, rather unpleasant odor.

Other lula kebab recipes

Friends and family will definitely appreciate your culinary skills if you treat them to lula kebab in a frying pan.
During your next trip to nature or your summer cottage, surprise everyone with your culinary talents - cook.
If you can’t go outdoors, don’t worry, prepare a classic one. I assure you that the taste of this dish will in no way disappoint you.
Knowing certain secrets and basic rules, you can prepare delicious, juicy and uniquely aromatic.

That's all! Describe in a few words your impressions of the chicken lula kebabs prepared according to the recipes described above. I would like to know whether you liked it or not, and if not, be sure to let me know that it didn’t work out. Thank you in advance and bon appetit!

Lula kebab is minced meat, formed into tubes and fried over charcoal or in another way. This dish, which was born in the East, took root in the Caucasus, and later became international in the full sense of the word, has taken root in our country. Recently, it has become increasingly popular among lovers of outdoor recreation and is increasingly competing with barbecue. Traditionally, lula kebab was made from lamb, but today any type of meat is used for it. The most economical and low-calorie option is chicken kebab. However, in order to prepare it tasty and juicy from poultry meat, you need to know some subtleties.

Cooking features

Lula kebab is no more difficult to prepare from chicken than from other meats. At the same time, the dish will be satisfying, but not too high in calories. However, in order for it to be juicy and look appetizing, it won’t hurt to get acquainted with the recommendations of experienced chefs.

You should not use frozen poultry to prepare lula kebab. Even if you defrost it correctly, it will be difficult to make a truly juicy kebab out of it. Preference should be given to chilled or fresh chicken meat.
Chicken breast is considered dietary, but it should not be used to prepare minced meat from which you are going to make lula kebab. To make minced chicken sausages juicy, you must add chicken drumsticks. It is also advisable to use chicken skin for preparing minced meat, although it cannot be called healthy.
To ensure that the minced meat does not lose a lot of moisture during the frying process and remains juicy, it is better to chop the meat for it with a special hatchet or a heavy knife. You should only use a meat grinder as a last resort. If necessary, use a meat grinder to grind the kebab meat through a large grate.
Usually, to increase the viscosity of minced meat, lard or fat tail fat is added to it. After all, traditionally lula kebab is fried on skewers, and if the minced meat is loose, the sausages will quickly slide off the grill onto the coals. However, in the case of preparing lula kebab from chicken, you can do without lard. After all, minced chicken is sticky in itself.
To make chicken kebab juicier, add onion or bell pepper to it. However, you can only chop vegetables with a knife. Otherwise, they will release a lot of juice and the minced meat will turn out loose.
It is not customary to add raw eggs to minced meat for kebab to increase its viscosity. Loaf, semolina, flour are also not used. Therefore, the minced meat has to be kneaded for a very long time and thoroughly with your hands, and then carefully beat it against the board, throwing it on it. As a result, excess moisture is removed from the minced meat, and it becomes denser. If this process is neglected, kebabs will not hold their shape and fall apart during cooking.

You can prepare chicken lula kebab in different ways and according to different recipes. It can be fried on the grill or in a pan, baked in the oven on skewers or in foil. The technology for preparing kebab may depend on a specific recipe, but the general principles remain the same.

Grilled chicken lula kebab

chicken meat (boneless) – 1 kg;
onions – 0.3 kg;
fresh cilantro – 50 g;
fresh dill – 20 g;
fresh parsley – 50 g;
salt, chicken seasoning - to taste.

Cooking method:

Wash the chicken carcass and dry. Separate the legs, wings, and chicken breast. Trim the meat from the bones. Cut large pieces into 2-3 pieces to form thin layers. Connect several pieces, pressing them tightly together. Chop with a heavy knife in two directions perpendicular to each other. Connect small pieces of chopped meat together and chop them again. Repeat this action until the meat has the consistency of minced meat. Also chop the remaining chicken pieces. It should be chopped together with the skin. If you do not want to eat the skin, you can add 100 g of lard to the minced meat instead, but it is still better to get by with one type of meat.
Peel the onions, cut them into small pieces, place them in a bowl with the minced meat.
Wash, dry, chop the greens with a knife.
Add the greens to the minced meat, add salt and chicken seasoning.
For 20-25 minutes, knead the minced meat with your hands so that it becomes as dense and viscous as possible.
Place the minced meat in a bag and beat it for 10 minutes.
Place the minced meat in the refrigerator for an hour, after removing it from the bag.
Soak thick wooden skewers in water - the minced meat holds best on them. It is necessary to soak them so that they do not burn while frying the kebab over hot coals. If you don’t have large enough wooden skewers, you can use regular skewers.
After an hour, remove the minced meat from the refrigerator. Take it in small portions and stick it around the skewers. To prevent the minced meat from sticking to your hands, moisten them with warm water or vegetable oil. Do not make the sausages thick, otherwise they will either not be cooked through or will burn. The thickness of the lula kebab should be from 2.5 to 3.5 cm.
Place the skewers on the grill. Fry for 12 minutes. While frying, turn the skewers frequently and fan the lula kebab. There is no need to spray with water.

Serve the finished chicken kebab with vegetables and pita bread. You can complement the dish with pickled onions. But the sauce is a must. It can be made in several types: some will like garlic sauce based on sour cream, others will prefer sweet and sour tomato ketchup. For beauty, it doesn’t hurt to sprinkle the finished dish with herbs.

Chicken lula kebab in the oven

chicken fillet – 1 kg;
cheese - 100 g;
bell pepper – 0.25 kg;
chicken eggs – 2 pcs.;
fresh parsley – 50 g;
dried basil – 10 g;
garlic – 2 cloves;
yogurt – 0.5 l;
fresh dill – 50 g;
lemon juice – 5 ml;
fresh cucumber – 0.2 kg;
salt, pepper - to taste;
thin pita bread – 5 pcs.;
lettuce leaves – 10 pcs.;
vegetable oil – 40 ml.

Cooking method:

Wash the chicken fillet, pat dry with napkins, and pass through a meat grinder using a large-hole attachment.
Coarsely grate the cheese and mix with the minced meat.
Crush the garlic and add to the minced meat.
Wash the pepper, cut off the stem, and remove the seeds. Finely chop the pepper. The size of the pieces should not exceed 2–3 mm.
Add pepper pieces to the minced meat.
Finely chop the fresh herbs.
Add chopped parsley and dried basil to the minced meat.
Salt and pepper the minced meat, knead it thoroughly and beat it, then cool for half an hour.
Prepare 10 pieces of foil by greasing them with oil.
Remove the minced meat and divide into 10 parts. Form each piece into a sausage and wrap in foil.
Place the lula kebabs, sealed in foil, in the oven preheated to 180 degrees.
After 10 minutes, carefully so as not to burn yourself, remove the foil from the sausages and return them to the oven. Fry at the same temperature for another 10 minutes. 5 minutes before cooking, turn to the other side.
While the lula kebab is friing, prepare the sauce. To do this, wash and finely grate the cucumber, mix it with yogurt. Add dill finely chopped with a knife, a little lemon juice, and add salt. Pepper and whisk.
Cut each sheet of pita bread in half.
Lightly brush the pita bread with sauce, place the hot lula kebab on it, and cover with a lettuce leaf folded several times. Wrap the lula kebab in pita bread and serve with the remaining sauce.

Chicken lula kebab is a self-sufficient dish. There is no need to serve it with a side dish or bread.

Chicken lula kebab, if cooked correctly, will turn out tender and juicy. It satisfies hunger well, leaving you feeling full for a long time, and it can be eaten even by those who are on a diet.

Lula kebab is a fried meat dish popular in Asia and the Middle East. Today lula is also prepared in Europe. The word "kebab" is translated from Persian as "fried meat."

Traditionally, lula kebab is made from lamb and a lot of hot spices are added, but there are many options for preparing the dish. You can cook it from any meat and with vegetables. If you are on a diet, prepare a delicious chicken lula using interesting and simple recipes, described in detail below.

Minced chicken lula

This is a recipe for chicken lula, which is prepared at home in a frying pan. The addition of liquid smoke gives the dish a campfire flavor. To prevent the lula from falling apart during frying and to turn out juicy, it is necessary to beat the minced meat. Calorie content – 480 kcal. Makes three servings. It takes about an hour to prepare.

Ingredients:

half a kilo of fillet;
bulb;
1 sweet red onion;
two cloves of garlic;
a small bunch of parsley;
two tbsp. vinegar;
salt;
black pepper;
1 hot pepper;
one l.h. liquid smoke.

Preparation:

Wash and dry the meat, cut into medium-sized pieces.
Finely chop the parsley and onions, chop the hot pepper, chop the garlic and add salt.
Cut the red onion thinly into half rings and pour vinegar over it. Set aside to marinate.
Make minced meat and mix with onion, garlic, parsley, add chopped hot pepper, liquid smoke. Stir.
Beat the finished and kneaded minced meat: lift the minced meat over the bowl and sharply throw it about 20 times. So the structure of the minced meat will become different.
Form a lula with wet hands. Each should be narrow and small: about 5 cm in length.
Fry the chicken lula in a frying pan in oil until golden brown.

Serve the chicken kebab on a platter with pickled red onions and sprinkle with fresh herbs and pomegranate seeds. You can also add sumac when serving.

If you can’t go outdoors, you can make chicken lula in the oven. It will turn out very tasty. The calorie content of the dish is 406 kcal. Makes 3 servings. The lula takes an hour and a half to prepare.

Required ingredients:

600 g meat;
two onions;
two cloves of garlic;
two sprigs of parsley;
0.5 tsp paprika;
one tsp liquid smoke;
salt pepper.

Cooking steps:

Rinse and dry the meat. Finely chop the garlic.
Grind the meat with garlic in a blender into minced meat.
Finely chop the onions and chop the greens.
Add greens with onions, salt and spices to the finished minced meat. Mix well. Beat the minced meat and refrigerate for half an hour.
Make an oblong-shaped lula from the minced meat, approximately 7 cm in length.
Place the sausages on a greased baking sheet, sprinkle with liquid smoke and bake for 20 minutes in the oven at 200 degrees.

You can put raw lula on skewers: this makes it easier to cook and eat. The dish also looks beautiful when served. You can eat lula with pickles and pickled onions.

Grilled chicken lula with bell pepper

This is a delicious homemade chicken lyulya on the grill with bell peppers and tomato salad. Cooking time: 1 hour. Makes 5 servings, 800 kcal.

Ingredients:

200 g fillet;
three bell peppers;
100 g cheese;
two spoons tbsp. rast. oils;
egg;
bulb;
pepper mixture;
salt;
garlic powder;
4 g fresh greens;
3 tomatoes.

Preparation:

Finely chop the meat, cut the cheese and pepper into cubes.
Mix everything, add spices, salt, chopped herbs, dry garlic and egg.
Stir and refrigerate for 30 minutes.
With wet hands, form small and plump sausages.
Pierce each lula with a wooden skewer and brush with oil.
Fry for 15 - 20 minutes on the grill, turning from time to time, so that they are well cooked.
Make a side dish from tomatoes and serve with ready-made chicken lula on the grill.

Bell peppers and cheese add piquancy to minced chicken and make the lula even more juicy and tasty.

CHICKEN LULYA KEBAB (RECIPES)

Lula kebab differs from cutlets in that only meat, onions and spices are used for its preparation; eggs and bread are generally not included in the dish.

If you want to diversify your menu, cook something unusual from your favorite minced meat, then feel free to use our carefully selected, proven recipes for making chicken kebab.

Chicken lula kebab - general principles

Traditionally, the dish was prepared from fatty lamb, but due to its popularity over time, the recipe for the classic lula kebab has changed, and today you can find many options for its preparation: from pork, beef, poultry. Chicken lula kebab has won particular love among housewives: firstly, chicken meat is much cheaper than other types of meat, secondly, chicken cooks faster, and thirdly, the poultry dish is low in calories.

The chicken is processed: washed, peeled, separated fillet from the bones, and then the pulp is crushed. Finely diced onions, various spices, garlic, and herbs are added to the minced meat. The most commonly used herbs and spices are basil, cilantro, parsley, suneli hops, oregano, and pepper.

The finished minced meat is kneaded for a long time and thoroughly, which allows the meat mass to become more plastic, and this ensures that the kebab will not fall apart when fried or baked. Starch can become a binder, and the addition of eggs is also acceptable.

Lula kebab in its classic recipe is prepared by frying over coals, but this does not mean that this dish cannot be prepared at home. Chicken lula kebab is just as tasty and juicy when cooked in a frying pan, in the oven, in a slow cooker, or even in an electric kebab grill.

Lula kebab is served hot with fresh vegetables, homemade pita bread and a variety of sauces. Also baked vegetables, mushrooms, rice are perfectly combined with kebab.

1. Grilled chicken lula kebab

Ingredients:

6 large chicken legs;

2 onions;

garlic - 8 cloves;

fresh basil - 2 sprigs;

cumin seasoning, cilantro powder - 10 g each;

4 eggs;

acetic acid 6% - 30 ml;

a pinch of salt and black pepper powder.

Cooking method:

1. We cut the thawed legs: cut out the bones, separate the skin. Scroll the pulp through a meat grinder.

2. Break the eggs into a cup and beat with a whisk, pour into the minced meat.

3. Also add chopped cilantro and basil to the minced meat, garlic cloves squeezed through a garlic press, finely chopped onion, add seasoning, salt, pepper, mix everything thoroughly, beating lightly on the table.

4. Wrap the minced meat in food grade film and place it in the refrigerator for 60 minutes.

5. Using hands dipped in warm water, divide the resting minced meat into several small parts, each forming onto skewers in the form of elongated cutlets.

6. Place the skewers on the hot grill and fry the kebab over hot coals.

7. When serving, place lula kebab on a flat plate along with sliced tomatoes and cucumbers, garnish with parsley leaves.

2. Chicken lula kebab, baked in the oven

Ingredients:

chicken fillet - a little less than a kilogram;

2 onions;

30 g starch;

a piece of butter;

100 g Dutch cheese;

basil and parsley - 4 sprigs each;

oregano powder, allspice, salt - 30 g each;

onion greens - 1 bunch.

Cooking method:

1. Wash the chicken fillet, cleaned of skin and fat layers, and pass through a meat grinder.

2. Add a piece of butter, chopped onion with a knife, grated cheese, starch, oregano, chopped basil and parsley to the prepared minced meat, add salt and pepper, mix everything well, beat it a little.

3. Wet your hands in warm water, take a little minced meat on your palm, roll it into a ball, form it into an elongated sausage, and string it onto wooden skewers.

4. Place all the sausages on a frying sheet greased with sunflower oil, place in a hot oven and bake at moderate temperature for a little less than half an hour.

5. When serving, place lula kebab around the edges of a flat plate, put onion half rings in the middle, sprinkle with chopped green onions.

3. Chicken kebab with bell pepper

Ingredients:

a little less than a kilogram of minced chicken;

1 pod of sweet pepper;

onion head;

cilantro and parsley greens - 3 sprigs each;

salt, barbecue seasoning, sweet paprika powder, dry ginger, khmeli-suneli - 20 g each;

starch - a pinch.

Cooking method:

1. Mix the minced meat with chopped onion, finely diced sweet pepper, add seasoning, ginger, chopped cilantro and basil, add a little salt and pepper, stir well.

2. Add a pinch of starch so that the minced meat is more flexible and the lula kebab does not fall apart during heat treatment, mix again, and at the same time beat a little for 3-5 minutes.

3. Preheat the oven, place parchment paper on a baking sheet, and grease with oil.

4. With wet hands, string the minced meat onto long wooden sticks and form a kebab.

5. Place the semi-finished products on a baking sheet and put in the oven, bake for half an hour.

6. After 15 minutes, open the oven and turn the sticks over so that the lula kebab is baked on all sides.

7. Place the baked lula kebab on a flat plate, put fresh vegetables, cut into slices, in the middle, put spicy ketchup and a bread box with unleavened flatbread in a separate bowl.

4. Homemade chicken kebab with sauce

Ingredients:

chicken breast - 2 pcs.;

a couple of cloves of garlic;

sweet pepper pod;

a small piece of Dutch cheese;

1 egg;

a pinch of black pepper and salt;

a little vegetable oil.

For decoration:

5 cherry tomatoes;

parsley, dill - 6 branches each.

For the sauce:

half a glass of red wine and any cream;

ginger, dry coriander, salt, black pepper - a pinch.

Cooking method:

1. My sweet pepper, cut out the stalk, remove the seeds, cut into small cubes.

2. Boil the egg hard, cut into cubes, and also cut the cheese into cubes. Mix both ingredients with pepper.

3. Add three chopped sprigs of dill and parsley, salt and pepper, squeeze the garlic through the garlic press.

4. Separate the flesh from the chicken breasts, cut the fillets into small pieces, and pass through a meat grinder.

5. Place all the previously prepared ingredients into the minced meat and mix thoroughly.

6. Pour vegetable oil into the minced meat. We interfere.

7. With wet hands, roll into a ball, flatten it a little, put a bamboo skewer in the middle of the resulting flat cake and cover with the edges of the minced meat, forming a lula kebab in the form of an elongated cutlet.

8. Place the formed lula kebab on a baking sheet, put it in a hot oven and bake for a little less than half an hour.

9. While the lula kebabs are baking, prepare the sauce: pour wine into a small metal pan, evaporate a little and pour in cream, add ginger, coriander and simmer until thick.

10. Place the baked lula kebab on a plate covered with pita bread, place washed cherry tomatoes next to it, and put the sauce in a separate bowl.

5. Quick chicken lula kebab

Ingredients:

2 kilograms of chicken meat;

a couple of onions;

4 cloves of garlic;

allspice, salt, seasoning for meat - 30 g each;

parsley leaves - 4 pcs.

Cooking method:

1. Cut the chicken flesh into small cubes, mix it with finely chopped onion and squeezed garlic.

2. Chop the parsley leaves and add to the minced meat, add seasoning, add salt, pepper, and mix well.

3. Wrap the mass in film and put it in the refrigerator for 20-40 minutes.

4. Make small elongated cutlets from the minced meat, string them onto bamboo sticks, place them on a sheet and place them in a hot oven for 20 minutes.

5. During the baking process, periodically open the oven and turn the kebab over.

6. Place the finished lula kebab on a flat dish, arrange slices of tomatoes, cucumbers and bell pepper slices beautifully next to it, sprinkle with finely chopped parsley, and put hot ketchup in a bowl.

6. Chicken lula kebab without skewers in a frying pan

Ingredients:

a small cup of minced chicken;

2 onions;

garlic - half a head;

a pinch of salt and allspice powder;

dill - 3 sprigs;

half a teaspoon of starch;

a little oil for frying.

Cooking method:

1. Mix the minced meat with finely chopped onion and garlic, add starch, add black pepper, add some salt, stir well, beat lightly on the table.

2. Wet your hands in water, take 150 g of minced meat on your palm, and form a long sausage.

3. Place the prepared semi-finished products in a frying pan hot with oil and fry over high heat until crusty.

4. Reduce the heat a little and fry for about ten minutes until done.

5. When serving, place the lula kebab on a flat plate, place an onion cut into half rings next to it, sprinkle with dill, and pour over ketchup.

Chicken lula kebab - tricks and useful tips

Minced meat for lula kebab is made from coarsely rolled or chopped minced meat; fine minced meat is more suitable for cutlets and zraz.

If you decide to cook lula kebab on wooden skewers, then you should soak them in advance for an hour or half an hour in cold water, so they will definitely not burn during frying or baking.

When preparing lula kebab on the grill, remember that it is better not to pour water on a raging fire and put it out with a fan. The water cools the coals and the dish may not cook through.

The optimal time for cooking lula kebab on the grill is 10-12 minutes, in a frying pan - 15-20 minutes, in the oven - from 20 minutes to half an hour. In any case, it is important not to forget to turn the lula kebab from side to side.

Lula-kebab (Turkic lula - pipe and Arabic kebab - fried meat) - meat
a dish common in the Caucasus, Central Asia and the Balkans.
from Wikpedia.

Among connoisseurs and fans of delicious outdoor recreation with the obligatory barbecue, the highest aerobatics are, oddly enough, not barbecues, even the most exquisite ones, but kebab on the barbecue. And in fact, not everyone succeeds in achieving the perfect result the first time. And from the second too... Despite all the efforts, lovingly prepared kebabs fall into the fire from the skewers, and many prefer to take the simple route and fry the lula kebab on the grill. It's delicious, but it's not lula kebab!

Today we decided to tell you how to cook a real lula kebab: what products are needed for this, how to chop the meat, how to properly knead and beat out the minced meat, how to string sausages so that they do not fall into the burning coals, and how to achieve perfect frying when outside the meat is deliciously browned, and juices literally ooze out inside.

Ingredients:
2 kg chicken meat,
2 onions,
2 sprigs of basil,
1 tsp cumin,
2 tbsp. 6% vinegar,
salt, pepper - to taste.

Those who authoritatively declare that true lula kebabs simply must be made from lamb are, to put it mildly, wrong. Lula kebab is an international dish, and each country prepares it differently. In the East, lamb is more common, but beef or pork also makes an excellent dish. And our culinary kulibins manage to cook lula kebab from chicken meat!

Ideally, the meat for minced meat should be chopped: cut the meat, cleared of excess fat and films, into layers 1-1.5 cm thick, place several layers on a thick cutting board and with two hatchets or chopping knives, chop the meat first along the fibers, then Turn the board 90° and chop it the same way, only now across the grain. Gather the pieces of meat towards the middle and chop again, turning the board 90°. Chop the meat until you have fairly fine minced meat. The minced meat can also be passed through a meat grinder with a large grid, but in this case too much juice is squeezed out of the meat fibers, and this makes subsequent kneading and beating out the minced meat very difficult.

The second condition for a successful lula kebab is lard. Its amount should not be less than ¼ of the amount of meat. There may be more, but certainly not less. It is the amount of lard that allows you to achieve the same viscosity of minced meat, when sausages strung on skewers calmly reach over hot coals, without trying to dive deep into the grill. Lard can also be chopped, but its consistency should be paste-like, so it makes sense to grind the lard in a food processor or using a blender. Select the type of lard to suit your taste: it can be lard or lamb fat.

The third component of minced meat for lula kebab is onion. Its quantity should also not exceed a certain limit. It's all about the onion juice, which can play a cruel joke and liquefy the minced meat to a state where it cannot be assembled even into something like a kebab. Therefore, the amount of onion should be measured based on the weight of the meat - approximately one third, no more. In no case should the onion be passed through a meat grinder or chopped in a food processor or blender, the minced meat will be too watery, it is better to cut the onion into small cubes. There is an opinion that you don’t need to add onions to the minced meat for lula kebab at all.

Special mention should be made about spices for minced meat. Apart from greens and salt, there should be nothing in lula kebab. This dish is self-sufficient; spices can overpower the taste of the meat. However, this is a matter of taste. But please add enough greenery.

That's all for stuffing products. No white bread, semolina or eggs! These are not cutlets. It is not additives that give the minced meat the necessary viscosity, but rather long and thorough kneading, mandatory beating and fairly strong cooling. You need to mix the minced meat really thoroughly so that all the ingredients form a homogeneous mass. Then you need to knock out the minced meat: lift the minced meat and forcefully throw it back into the bowl. The point of beating is to extract excess moisture from the minced meat. Some people use a plastic bag for these purposes, beating the minced meat in it so that splashes do not fly. Beat the minced meat for at least 10 minutes. You will see for yourself how its density will change. Then place the minced meat in a bowl lined with a linen napkin and place it in the refrigerator.

The prepared minced meat should be molded into sausages no more than 3-4 cm thick and threaded onto skewers. Or you can carefully wrap minced meat around a skewer or skewer, forming a long, dense sausage. To prevent the minced meat from sticking to your hands, rinse them in warm salted water. Punch down the minced meat, compacting it on a skewer, and place over hot coals. You need to fry the lula kebab quickly, almost constantly turning the skewers over the coals and achieving an even golden brown crust on the surface. The ideal lula kebab has a fairly thick crust on the outside and oozing juice.

Cooking lula kebab on flat skewers is risky; the meat may slip off. Lula kebab can also be fried on wooden skewers, on which it can be served immediately. The heat of the coals should be quite strong so that an appetizing crust quickly forms on the surface. Constantly turning the skewers, fry the lula kebab and serve immediately. Lula kebab is best served with vegetables and herbs, or you can wrap it in thin pita bread like shawarma, adding vegetables, herbs and sauce to taste. The main thing is to eat this splendor right away, without waiting for the kebab to cool down.

Try cooking a real lula kebab on the grill and be amazed!