How to make pork lula kebab at home

Lyulya-kebab is a traditional meat dish of the Caucasus and Central Asia. According to the traditional recipe this amazingly tasty dish of minced lamb is cooked and always on the grill.

Appearance - oblong oval cutlets strung on skewers. Every year, these fragrant meat patties are becoming increasingly popular in the CIS countries and, according to regional preferences, not only mutton can be used for their preparation, but also other types of meat (such as, for example, pork, beef, chicken).

The main thing is the use of fresh meat, not succumbing to pre-frozen.

Recipe for pork lyula kebab on skewers on a fire

Ingredients Required:

• pork (neck) - 2 kg;
• lard (interior) - 0.7 kg;
• red onions - 0.3 kg;
• garlic - 5-6 cloves;
• a mixture of peppers - 20 g;
• rock salt;
• basil - 1 tsp;
• hops-suneli - 2 tsp;
• Cognac - 100 ml;
• lemon juice - 10 ml.

Cooking time: 2 hours.

Calories per 100 g: 274 kcal.

Cooking:

1. Spread the cooled pork on a cutting board, and then chop it with a kitchen hatchet. To begin with, chop the meat across the fibers, turn the board 90⁰ and once again carefully chop, then once again expand the board to 90⁰, put the meat in a pile and repeat the chopping process. Pork should be finely chopped;
2. Next, prepare the interior fat. It will act as a binding component, as well as give the finished product juiciness. That is why, fat, it is best to grind with a blender, food processor or meat grinder;
3. Onions in no case be passed through a meat grinder! It is best to chop it with a hatchet. The whole thing in onion juice, which can pretty spoil your dish. An excessive amount of onion juice can thin the stuffing and it will not be possible to form a cutlet from it, and, moreover, it will not stick to the skewer later;
4. Finely chop the garlic;
5. Combine all previously prepared ingredients. Season with salt, a mixture of peppers, aromatic herbs, add brandy and lemon juice. Knead the stuffing thoroughly until smooth, repel (at least 10 minutes) and put in the fridge for 1 hour - the stuffing for cooking kebab should be well chilled;
6. Chilled stuffing, hands moistened in warm water, begin to string on skewers, forming oblong, not too long sausages. Be sure to thoroughly crush the stuffing, compacting it around the skewer;
7. Frying lula kebabs should be quickly, over hot charcoal and constantly turning the skewer around its axis;
8. The ready-made kebab is distinguished by its ruddy, beautiful crust on top and the pulp flowing out of juiciness. It is served to the table "piping hot", supplementing with fresh herbs, vegetables and favorite sauce.

Kebab from pork in foil on the grill

It would seem that it may be easier to string sausages on a skewer and fry them over an open fire? But with lula kebab, it's not that simple.

When cooking this wonderful delicacy, you must follow certain rules that distinguish it from other meat dishes. Meat must be fresh and minced.

Fat fat is a must-have ingredient without which real lula kebab can not be cooked.

And, of course, fresh greens (basil, dill, cilantro, parsley). Follow the step-by-step cooking instructions and you will certainly get an excellent kebab!

Ingredients:

• pork carbonate - 1.5 kg;
• fat tail - 350 g;
• sweet onions - 2 pcs .;
• salt;
• cilantro, basil, parsley and dill;
• a mixture of peppers - 10 g

Cooking time: 60 min.

Calories per 100 g: 277 kcal.

Cooking:

1. Fresh meat, laid out on a cutting surface, chop into small pieces;
2. Fat fat is better to skip through a meat grinder, and then add to the minced pork;
3. Sweet onions cut into a cube;
4. Washed fresh greens shake off excess liquid, and then chop and together with onions enter to the meat components;
5. Season minced meat with salt, a mixture of peppers and chopped greens. Stir the minced meat thoroughly and force it onto the work surface or the edges of the bowl. The quality of the finished dish depends on the quality of the beating, because a badly battered mince will not hold shape;
6. Cooked minced meat put before cooling in the refrigerator;
7. Next, prepare the foil: cut it into rectangular pieces, somewhat larger in size than future sausages;
8. Form oblong sausages from chilled mince, firmly tamp them (so that they keep the shape) and put them on the buttered pieces of foil (portionwise). In order to mince does not stick to hands, periodically wet them in salted water;
9. Wrap each sausage in foil and place on the barbecue grill. Fry the kebab over hot coals, periodically turning the grill from one side to the other;
10. Remove the ready-made sausages from the brazier, free it from the foil and, putting it on the dish, serve to the table, adding them with tomato sauce and cooling drinks.

How to quickly cook pork lula kebab in a pan

Traditional kebab is cooked on the grill, on skewers. But, what to do if there is no possibility to place a brazier nearby, and you really want to cook an aromatic meat treat?

The solution is quite simple - to cook the kebab in the pan. According to this recipe, the treat is prepared rather quickly and not troublesome, and besides, it turns out juicy, fragrant, with crispy crispy crust.

Ingredients Required:

• pork pulp - 1 kg;
• lard (fat tail) - 250 g;
• salt;
• black and fragrant peppers (ground);
• greens of basil, parsley, hops-suneli;
• lemon juice - 25 ml;
• red onions - 1 pc .;
• wooden skewers.

Preparation time: 40 min.

Calories per 100 g: 267 kcal.

Cooking:

1. Soak wooden skewers in cold water in advance - this is necessary in order to prevent their ignition in the frying process;
2. Prepare finely minced meat. To do this, lay out the pork on the working surface and chop using a kitchen hatchet;
3. Lard pass through a large grinder of the meat grinder and mix with minced meat;
4. Shred the red onion;
5. Chop the greens, sprinkle with lemon juice and add to the meat along with salt, peppers and onions;
6. Knead the minced meat with wet hands and thoroughly repel for 5-10 minutes. You yourself will understand when to stop, the stuffing will change its consistency and become "stingy";
7. Form sausages strung on soaked wooden skewers from crushed minced meat, carefully crushing minced meat to them and avoiding the formation of voids;
8. Put the skewers with sausages formed on a hot frying pan (with a small amount of vegetable oil) and quickly fry the food from all sides until a crispy crust forms;
9. Put the fried kebab first on a napkin (to remove excess oil) and then on a serving dish. Serve hot with spicy tomato sauce or spicy adjika.

How to make pork lula kebab in the oven at home

Many housewives asked the question: is it possible to cook lula kebab at home, for example in the oven? The answer is simple: of course, yes! Using the following step-by-step description, you can easily cook such a wonderful festive dish, like lula kebab in your oven is no worse than on the grill!

Ingredients for cooking:

• pork (fat) - 1.5 kg;
• salt;
• pepper;
• red onions - 2 pcs .;
• Interior fat - 300 g;
• hops suneli;
• wooden skewers.

Cooking time: 45 min.

Calories per 100 g: 265 kcal.

Stages of cooking:

1. Soak the skewers in cold water before cooking;
2. From fatty pork and lard cook minced meat;
3. Season it with salt, a pinch of hops-suneli and pepper;
4. Knead and beat off the minced meat as much as possible, and then make sausages strung on skewers out of it;
5. Put the skewers on a baking sheet and send for 30 minutes to warmed to 200⁰With oven;
6. Freshly baked kebab garnish with pickled onions, adzhika and greens.

Variants of delicious sauces

To complement the kebab, use such sauces as:

• adjika;
• garlic tomato;
• tomato spicy;
• plum-nut

Tips from experienced chefs

• only freshly chilled meat is suitable for cooking kebab;
• never add eggs, bread and other "cutlet" additives to mincemeat;
• fry products over hot coals quickly so that they do not dry out from the inside.

Enjoy your meal!

The following video details how to cook pork lula kebab.

Watch the video: How To Make, Skewer & Cook Adana Kebab (May 2024).