How to make lula kebab at home. Lula kebab recipe on the grill

17.02.2024

This meat dish is very popular in the East. And it’s not surprising, because it, combining a golden brown crust and a juicy, filling base, perfectly complements any side dish. How to prepare lula kebab yourself at home is described below.

According to the classic recipe, the dish under discussion is prepared from the same products, but in different ways. You can bake lula kebab on skewers or a grill using a grill, cook in the oven, or simply fry in a frying pan. The recipe includes the following products: 280 g of fat tail fat, a large spoon of ground coriander and the same amount of cumin, 750 g of lamb pulp, 4 onions, a bunch of fresh dill and cilantro, salt, 6-7 garlic cloves.

The lamb is washed thoroughly with cold water and cut into small pieces.
Garlic and onions are peeled and cut into several pieces.
The greens are washed and finely chopped.
The meat is turned into minced meat along with the rest of the products prepared in the previous steps. The resulting mass is infused in the cold for about an hour.
Thick kebabs are formed using skewers or wooden skewers.

The meat is cooked using the chosen method until it is deliciously golden.

On the grill at home

If you decide to cook lula kebab according to this recipe on the grill, then you can place the preparations on wooden skewers in a special grill or use skewers. Cooking is carried out according to the principle of shish kebabs, only the dish is kept over the coals for much less time until it is ready. The kebabs are turned over periodically.

In the oven

Lula kebab turns out very tasty in the oven. To prepare the dish, take a wire rack, cover it with oiled foil and place the meat pieces on skewers on top.

To prevent the wooden base from burning in any of the chosen methods, it must be soaked in cold water for at least one hour in advance.

In a frying pan

The fastest and easiest way to cook lula kebab is in a frying pan. You can simply fry the meat on all sides. Turning it over from time to time.

Some housewives use long skewers, the ends of which are placed on the sides of a frying pan with a small amount of water. Thus, the kebabs will not absorb excess fat and will be cooked almost steamed.

From pork

This version of the recipe is most often chosen by modern Russian housewives. The taste of pork kebab is especially familiar to domestic gourmets. A treat is prepared from: 130 g of lard, 750 g of fatty pulp, 2 large onions, 3-4 garlic cloves, a bunch of fresh herbs (basil, cilantro, coriander), salt.

Washed and dried meat, cut into large pieces, together with onions, lard, chopped herbs and garlic turns into homogeneous minced meat. To do this, you can use either a meat grinder or a special blender attachment. Lard is necessary to make the minced meat more juicy and fatty., but you can do without this component.
The resulting mass is salted and sprinkled with spices.
The minced meat is attached to skewers in the form of thin long cutlets.
The preparations are baked in a hot oven until a crust appears.

To prevent skewers from chopping the meat, you need to choose the thickest options possible. Serve vegetable salad as a side dish.

Beef lula kebab

With beef pulp, kebabs will turn out even more juicy, tender and satisfying. In addition to meat (750 g), you will need to prepare: a bunch of any fresh herbs, half a head of garlic, 3 medium onions, spices with salt to taste, sweet bell pepper. The reader will learn further how to properly prepare lula kebab from beef.

The meat is ground into minced meat.
The beef is accompanied by finely grated onion (2 pieces) and garlic.
Oblong kebabs are made from minced meat salted and sprinkled with spices on prepared skewers. The ends of the wooden base should remain free for vegetables.
The remaining onion is cut into rings, and the sweet pepper is cut into large pieces.
Vegetables are strung on the ends of skewers according to the kebab principle.

Meat preparations are fried in a regular frying pan with heated vegetable oil. Serve vegetables as a side dish.

How to cook with chicken?

If your family is counting calories and is worried about excess weight, then you can prepare chicken lula kebab. The main ingredient of the dish will be dietary chicken fillet (600 g). In addition to it, you will use: 80 g of hard cheese, 2 chicken eggs, 1-2 medium onions, 2 large spoons of butter, salt, 2 sweet red peppers.

Whole peppers are baked in the oven until charred. It is more convenient to cook them using a wire rack. The core and skin of softened vegetables are removed. They are cut finely.
Prepared sweet pepper, grated cheese, eggs, salt, chopped onion and liquid butter are added to the minced meat. You can flavor the mixture with your chosen seasonings. Next, it should stand in the cold for at least half an hour.
The minced meat is strengthened on wooden skewers.
The treat is prepared in a hot oven until an appetizing crust forms. The kebabs need to be turned over a couple of times.

The finished dish is laid out on lettuce leaves and sprinkled with cherry tomatoes.

Turkey

Another dietary treat option is made from turkey meat. This recipe allows you to prepare a dish that is suitable even for small family members. It will include: white onion, salt, 470 g poultry fillet, 2 large soy sauce, egg white, small. a spoonful of sugar and wheat flour, a large spoonful of vegetable oil, aromatic herbs.

The meat dish in question is usually served hot. Although some gourmets like to cut chilled kebabs into small pieces and use them instead of sausage when forming sandwiches.

It is customary to serve lula kebabs without skewers and skewers. Therefore, they must first be removed from a wooden or metal base, carefully holding them with a fork.

Eastern housewives traditionally serve meat cooked on skewers with hot homemade pita bread or flatbread, with pickled onion rings and any herbs. Among the sauces, it is better to choose those that are mixed with tomato paste or fresh tomatoes. Tkemali sauce will perfectly complement kebabs. It is desirable that all such additives be spicy.

As for alcoholic drinks, table grape wine is served at the table, on which the central dish is lula kebab. It's better to choose red.

Lula kebab is a traditional oriental dish, a shish kebab made from minced meat with spices. In the classical tradition, lamb is used to prepare lula, but over time, recipes made from other types of meat have gained great popularity. Almost every eastern family has its own family recipe for lula kebab, its own secrets of its preparation.

Lamb lula kebab

Basic techniques for preparing lula kebab

The main secret of lula kebab is minced meat. It can be made from different types of meat, seasoned with various spices, but it is always necessary to achieve an elastic and viscous consistency. Only in this case will pieces not fall off from the skewer placed over the fire during frying. That is why vinegar, wine, chopped onions are never added to lula meat - anything that gives excess liquid. For the same reason, minced meat for lula kebab is chopped with two heavy sharp knives or a hatchet. This technique is complex and requires some experience and skill. If you are not confident in your own skills, chop the minced meat in a food processor or meat grinder, but make sure that the knives on the cutlery are sharp. The minced meat should not be too fatty, because fat also does not help the kebab stick to the skewer. Beat the finished minced meat, that is, take it with both hands and sharply release it from a height into a bowl, expelling the remaining liquid and air. In order to stick meat onto skewers, the minced meat must be viscous and elastic, and the skewers must be long and flat. They fry the lyulya on the grill over hot coals, first raking them under the skewers in a heap so that a golden crust forms on the lyulya-kebabs, and then leveling them so that the cutlets are fried over even heat.

For those who cannot chop minced meat correctly, there is a “lazy” lula kebab. The minced meat for it is packed in a lamb casing, which holds the meat on a skewer, gradually soaking it in fat and melting

Lula kebab in the oven

Of course, the “correct” lula kebab is fried only over coals, but if you are ready to compromise, feel free to fry the lula in the oven on a baking sheet and make up for the lack of “smoky” flavor with various sauces. The main difference in preparing lula kebab at home is that it is “sticked” not to flat iron skewers, but to bamboo sticks soaked in water. Lula kebabs are fried on a baking sheet lined with foil in an oven preheated to 160°C. Usually 10–15 minutes is enough. You can fry lula kebabs in a frying pan, but preferably on a heavy and grooved cast-iron grill pan.

It is customary to serve lula kebabs with lavash, pickled onions, fresh herbs, fresh and grilled vegetables.

Lamb kebab recipe

To prepare lamb lula kebab, you will need: - 500 g of lamb (shoulder); - 4 tablespoons of chopped parsley; - 2 cloves of chopped garlic; - 1 teaspoon of salt; - 1/2 teaspoon freshly ground black pepper; - 1 teaspoon of cumin; - 1/2 teaspoon smoked paprika.

Free the meat from films and tendons, chop into minced meat. Add salt and pepper, cumin, knead well and beat the minced meat thoroughly. Cover the bowl with meat with cling film and put it in the refrigerator for an hour. Add parsley and chopped garlic to the minced meat. Stir again. Divide the meat into 4 parts. Wet your hands with warm water and stick the cradle onto 4 long flat iron skewers. Cook over hot coals. Wrap each prepared lala kebab in pita bread and remove from the skewer, serve with pickled onions, herbs and vegetables.

Recipe for turkey kebab with tomato salsa

A tasty and juicy lula is made from turkey meat. Take: - 500 g turkey fillet; - 1 clove of garlic; - 1/4 teaspoon of paprika; - 1 teaspoon of coriander seeds; - salt and freshly ground pepper; - 1 large fleshy tomato; - 1/2 avocado; - 1 head of red sweet onion; - 1 tablespoon of chopped parsley; - 1/2 lemon: - olive oil.

Grind the turkey into mince, place in a bowl, add salt and pepper. Grind the coriander seeds in a mortar and add to the meat. Knead the minced meat well and cool it for one hour. Cut the tomato and avocado into cubes, peel the onion and also cut it into cubes. Mix the vegetables, season with lemon juice, chopped parsley, pepper and salt, vegetable oil, stir and put the salsa in the refrigerator. Soak bamboo skewers in water. Divide the minced meat into 8 equal-sized pieces and, with wet hands, shape each kebab into a sausage shape around a wooden skewer. Heat the grill pan, add the skewers and grill, turning, for a total of 7-10 minutes. Serve lula kebabs with chilled salsa.

Today we will present you a step-by-step recipe - lula kebab on skewers. We will also tell you how such a dish can be prepared at home, without using a grill or coals.

General information about the dish

Before I tell you how to make a proper lula kebab, we should tell you what this dish is.

The term “lulya kebab” is of Turkic-Arabic origin. It consists of two words: “lula”, meaning “pipe”, and “kebab”, meaning “fried meat”. This is a meat dish that is very common in Central Asia, the Caucasus and the Balkans.

Cooking principle

Lula kebab, the photo of which is presented in this article, is skewered and grilled. Most often, this lunch is made from fatty chopped lamb and onions. Moreover, eggs and bread are never added to minced meat.

A special feature of the preparation of the dish in question is the long-term kneading of the meat ingredient. This process is necessary so that the protein is released from the minced meat, and it becomes dense and viscous. Only in this case will it sit firmly on the skewer and not fall apart during its heat treatment.

Spices are added to lula kebab in limited quantities. As a rule, only pepper and salt are added to the minced meat.

Sauce for lula kebab is made very rarely. This is due to the fact that a properly prepared dish turns out very juicy.

In most cases, such a lunch is presented to the table along with pita bread and greens. It should also be noted that in the Caucasus, lula kebab is often prepared not only from lamb, but also from other types of meat, such as beef and poultry. By the way, walnuts are often added to it.

Step-by-step recipe for lula kebab on skewers

Only a small number of housewives know exactly how such a dish is prepared. Therefore, we decided to tell you about how Khankishiev Stalik makes it. Lula kebab is his favorite dish. According to the famous chef, to prepare such a dinner we will need:

fatty lamb (meat parts only) - about 3 kg;
white onions - 500 g;
tail fat - about 500 g;
table salt - for each kg of minced meat, 1 large spoon (without a slide);
zira - for each kg of minced meat, ½ large spoon;
chopped black pepper - ½ large spoon for each kg of minced meat;
ground coriander - for each kg of minced meat, 1 large spoon (without a slide).

Meat processing

How to implement the lula kebab recipe on skewers? First you need to process the main ingredient. The fatty lamb is washed thoroughly, all unnecessary elements are cut off from it, and then laid out on a large and smooth board. It is advisable to chop the meat product using culinary axes (2 pcs.). This is necessary to ensure that the dish is as tasty, juicy and tender as possible.

Grind fatty lamb until it turns into homogeneous and fine minced meat. If during the chopping process the meat begins to stick to the axes, it is recommended to immerse them in boiling water for a few seconds. Fat will not stick to hot steel, and the process of chopping lamb will be much easier.

Processing other ingredients

Lula kebab over the fire turns out very aromatic and tasty. But before you begin to heat treat it, you need to prepare a homogeneous minced meat. To do this, use half a kilo of onions and the same amount of fat tail fat. Wash both ingredients thoroughly, cut off all unnecessary films and tendons, and then chop very finely with an ordinary knife or ax.

Other ingredients such as bread soaked in milk or eggs should not be used. Otherwise, the taste will be irreversibly spoiled.

Preparation of minced meat

The presented recipe - lula kebab on skewers - requires careful kneading of minced meat. To do this, it is moved into a large form, and then the previously chopped one is added and the ingredients are mixed for a long time with your hands. This is necessary not only so that the tail fat and onions are evenly distributed throughout the meat, but also so that it releases the protein. During kneading, the minced meat forms peculiar threads. They are the ones who will hold it on the skewers, preventing it from falling apart.

After a long and thorough mixing of the ingredients, pre-prepared spices are added to them. Thus, table salt, cumin, ground coriander and allspice are alternately added to the minced meat. After this, the products are thoroughly mixed again, but this time so that the spices are evenly distributed throughout the lamb.

Do you know how the dish in question is prepared by Khankishiev Stalik? Lula kebab turns out juicy, but at the same time does not lose its shape thanks to the special preparation of the minced meat. The famous culinary specialist claims that to do this, he distributes the finished meat product evenly over the bottom of the dish where the lamb was previously kneaded, and then covers it with cooking foil and puts it in the refrigerator. This is necessary so that the fat hardens well and the dish is formed easily and quickly.

How should it be formed correctly?

Before frying the lula kebab over the fire, the aromatic minced lamb should be properly skewered. To do this, soak your hands in hot water, and then take the meat product in the amount of a full man’s fist. They make a kind of cutlet out of it, making sure that it does not have any cracks.

After the described steps, carefully thread the product onto a long skewer and begin to distribute it along its entire length. In this case, the skewer is actively rotated around its axis, and the minced meat is pressed firmly with the palm so that there is no air left inside it. If air pockets still remain, then most likely the kebab will fall apart during the heat treatment process.

Cooking on the grill

After all the minced meat is on the skewers, they are immediately placed on the grill with coals. Turning regularly, make sure that the dish does not burn, but is completely cooked, aromatic and very tasty.

The first sign that the lula kebab is fried is the juice that begins to actively drip from the minced meat.

How to present guests with a delicious Caucasian dish?

After heat treatment of the dish on the grill, it is carefully removed and placed on a large plate. This type of lunch can be served directly on skewers. Although some housewives prefer to remove pieces of meat and place them on a plate decorated with herbs and fresh vegetables.

As a rule, lula kebab is consumed together with Caucasian lavash, cucumbers and tomatoes. We have already said that a properly prepared dish does not require additional preparation of various sauces and dressings. After all, a real lula kebab turns out incredibly juicy and tender.

How to cook lula kebab at home?

Now you know how Khankishiev Stalik prefers to cook such a delicious Caucasian dish as lula kebab. However, it should be noted that there are other ways to create it. We'll look at which ones right now.

Grilled chicken lula kebab is prepared according to the same recipe as presented above. But what should those housewives do who do not have the opportunity to light a fire and fry a delicious Caucasian dinner over coals? In this case, it is recommended to cook lula kebab. Of course, such a dinner will not have that pleasant aroma and taste that is inherent in charcoal-grilled meat. However, if prepared correctly, you will definitely amaze your household with a tasty and satisfying dish. What do we need for this? To make lula kebab at home, you need to purchase:

fatty beef (only the pulpy parts) - about 1.5 kg;
white onions - 250 g;
tail fat - about 250 g;
table salt - for each kg of minced meat, 1 large spoon (without a slide);
khmeli-suneli - for each kg of minced meat, ½ large spoon;
crushed black pepper - ½ large spoon for each kg of minced meat.

Process of preparing minced meat

Beef lula kebab on skewers turns out very aromatic and tasty. If you do not have the opportunity to light a fire, then the dish in question can be cooked in the oven. It should be noted that for this you will also need to thoroughly mix the aromatic minced meat.

The fatty beef is washed thoroughly, and then all unnecessary veins are cut off and very finely chopped with a culinary ax. After this, shredded fat tail fat and onions are added to the meat product. After mixing the ingredients with your hands, they are seasoned with salt, suneli hops and ground black pepper. The output is homogeneous minced meat, which is placed in the refrigerator for some time.

The process of forming and cooking in the oven

After the ground beef has slightly hardened, it is divided into several parts and formed into unique sausages. Then they are placed on a baking sheet lined with baking paper and sent to the oven. In this form, the Caucasian dish is baked for 45 minutes at a temperature of 190 degrees. During this time, the lula kebab should be completely cooked, juicy and tasty.

How to present it to the dinner table?

After the lula kebab is cooked, it is carefully removed from the baking sheet and distributed onto plates. Sliced fresh vegetables and herbs are placed next to the meat product. If desired, such a dinner can be served with some kind of side dish with a slice of white bread.

Let's sum it up

Lula kebab is a very tasty and juicy dish, for the preparation of which you do not need many ingredients. This dinner is good to make not only from lamb, but also from beef, poultry and even pork.

Of course, lula kebab tastes best when grilled over coals. However, most housewives prefer to make it in the oven or slow cooker. In such devices, a Caucasian dinner is obtained without the characteristic smoke aroma. But, despite this, it still remains a favorite dish of many chefs.

Externally, lula kebab resembles oblong cutlets. This dish of Eastern and Caucasian cuisine is actually prepared from minced meat, but that’s where its similarity to cutlets ends. Minced meat for lula kebab is made without adding eggs, potatoes, bread, semolina or other binding ingredients. Its composition is simple, but the proportions must be observed, and it is also important to strictly adhere to the traditional technology for making minced meat for lula kebab. Otherwise, it will not be dense enough to hold onto the skewers and retain its shape when baked in the oven or frying in a pan.

Cooking features

Without knowing some subtleties, the correct minced meat for lula kebab cannot be made. If you adhere to the traditional technology of its preparation, lula kebabs will come out appetizing and crispy on the outside, tender and juicy on the inside, but will not fall apart or lose their shape.

Traditionally, lamb is used for lula kebab, but today the minced meat for this dish is made from all types of meat, often even mixing them. The taste of the finished dish depends on this, but in any case it will be wonderful if the meat used is high-quality and fresh. That is, it is best to take the pulp, ideally tenderloin or meat from the shoulder blade. If you use poultry meat, it is better to combine breast and leg meat to make the minced meat juicier.
Minced meat for lula kebab is not made from frozen meat, as it turns out loose and dry.
To prepare minced meat, you need to chop the meat with a special hatchet or a heavy knife. To do this, the meat is usually cut into flat pieces about 1 cm wide. The pieces are placed two or three on top of each other. Then they are cut in one direction, then in another - perpendicular to the previous one, you can also cut them diagonally. Then the chopped meat is collected towards the center, compacted and chopped in this way again. The process continues until all the meat is ground into mince. As a last resort, you can use a meat grinder, but then you should turn the meat through a grate with large holes. This labor-intensive method of preparing minced meat for lula kebab is not just a tribute to tradition. If you turn the meat through a grate with small holes, it will lose a lot of juice during the chopping process, resulting in the lula kebab not being juicy enough. That’s why you shouldn’t use store-bought minced meat for lula kebab – you’ll have to make it yourself.
As already mentioned, the composition of minced meat for lula kebab does not include those products that hold together the minced meat for cutlets. They are replaced with fat tail fat or lard. Ideally, for 1 kg of meat you need to take 300 g of lard or fat, although you can reduce their amount to 100–200 g, especially if you are going to bake lula kebabs in the oven or fry them in a frying pan. Minced beef is prepared with the addition of a significant amount of lard; you can put less of it in pork. Sometimes lard is not added to minced chicken at all, although for cooking lula kebab on the grill it is better if lard is included in the minced meat.
Fat tail fat or lard must be thoroughly chopped before mixing with minced meat. They can be chopped in the same way as meat, but they can also be chopped in a different way. For example, cool tail fat and grate it on a coarse grater. Cut the lard into small pieces and grind with a blender. If it takes on a paste-like consistency, that’s even better: it will spread evenly and hold the minced meat together.
An important component of minced meat for lula kebab is onion, and you should not give it up, even though it produces a lot of juice. You just don’t need to chop the onion in a blender or turn it through a meat grinder - just finely chop it with a knife. Moreover, when adding onions, it does not hurt to observe the measure. For 1 kg of meat, 200 g of onions is quite enough, although sometimes more is added.
Salt, ground pepper, cumin, turmeric, coriander, dried herbs, and fresh herbs are also added to the minced meat for lula kebab. You can focus on your taste, it’s just important not to overdo it. Additionally, you can put in the minced meat, deviating from the traditional recipe, cheese, sweet peppers instead of onions, boiled and finely chopped eggs, but there should not be too much of these ingredients in the minced meat, since they are not in the traditional recipe.
Kneading is important when preparing minced meat for lula kebab. You need to knead the base component with your hands for quite a long time, at least 15 minutes, usually 20–25 minutes. After this, it’s a good idea to beat the minced meat, placing it in a bag to protect it from splashes. As a result, the meat base should be very dense and viscous.

It is recommended to cool the finished minced meat for at least an hour before preparing lula kebab. Thanks to this, it will become even denser, it will be easier to form lula-kebabs from it, and they will sit on skewers more firmly.

Minced meat recipe for lula kebab

meat (lamb, beef, pork, chicken) – 1 kg;
tail fat or lard – 0.2–0.3 kg;
onions or bell peppers – 0.2–0.25 kg;
fresh herbs (cilantro, parsley, dill, basil) – 100 g;
hard cheese (optional) – 50–100 g;
garlic (optional) – 2–4 cloves;
salt, spices and spices - to taste.

Cooking method:

Wash and dry the meat. Chop it with a special hatchet until it becomes minced meat or grind it through a meat grinder using a grid with large holes.
Pass through a meat grinder or grind in any other way fat tail fat or lard. Mix with minced meat.
Peel the onion (or pepper). Cut into small cubes. You can take 100 g of pepper and onion. The traditional recipe involves using only onions, but modern recipes allow it to be replaced with peppers. The latter is especially often added to minced chicken.
Mix the minced meat with the vegetable component.
If you decide to use garlic, squeeze it into the minced meat. It goes well with minced pork and poultry.
If you want to add unusual notes to the dish, grate hard cheese and mix it with minced meat. It is preferable to use cheese only in cases where lula kebab is cooked in the oven. When cooking on the grill, it is better to stick to the traditional recipe with a minimum of ingredients (meat, lard, onions and herbs).
Chop the greens and add them to the minced meat along with salt and spices.
Knead the minced meat well with your hands (you need to knead for 20 minutes).
Place the chopped meat in a bag and pound it on a cutting board.
Transfer the minced meat from the bag to a bowl, cover and refrigerate.

Within an hour, you can form lula kebabs from the minced meat and cook them in any of the chosen ways.

If the minced meat for lula kebab is prepared correctly, the appearance and taste of the finished dish will not disappoint you.

Ingredients:

minced meat - 1 kilogram;
lard - 150 grams;
onion - 1 piece;
salt - to taste;
cilantro - to taste;
ground black pepper - to taste.

The juiciest lula kebab. Step by step recipe

To prepare minced meat, we take meat: it can be lamb, beef or chicken - basically, whatever you want. It will be very tasty if you mix several types of meat. Under no circumstances should you use frozen meat to prepare lula kebab - it must be fresh. We wash it, blot it well with a napkin, and dry it. We cut off all the veins and films, twist them through a meat grinder. It is best to use a mesh for a meat grinder with a large grid: then the minced meat will be the ideal size.
Cut the lard (if you have a piece with skin, you must cut it off) into small pieces and, like meat, grind it through a meat grinder. You can't do without lard. Pieces of fat act as a gluing material between the minced meat and onions and prevent them from falling apart.
The onions were peeled, washed, dried, and cut into strips.
Be sure to wash the cilantro and cut it finely. I will use frozen lula kebab: such greens are also perfect for preparing a juicy dish.
Now we take a large bowl and mix all the products we have prepared in it: minced meat, lard, onions and cilantro. Add salt and be sure to ground black pepper: you can’t do without them. Here, in principle, are all the components. You can, of course, add some other spices, but don’t overdo it too much. This dish does not like a large selection of herbs; it is best to stick to ground black pepper and cilantro.
To make the lula kebab juicy, it should be beaten well. This is done very easily. Take the minced meat with both hands, try to grab it all, lift it and quickly lower it back into the bowl. It's like you're throwing him away. Do this several times, then stir it. Again, beat it several times: repeat the whole procedure several times.
When the minced meat is well beaten, put it in the refrigerator for several hours. After the minced meat has cooled, pinch off a piece the size of a large cutlet, like your fist. Before doing this, be sure to wet your hands with water: then the minced meat will not stick to your hands. Moreover, in winter, hands should be moistened with warm water, and in summer, on the contrary, with cold water.
Thread the prepared cutlet onto a skewer. This should be done carefully, all the time smoothing the minced meat over the surface. When the meat is distributed throughout the skewer, be sure to check that the layers are even on all sides. Advice: in order for the minced meat to stick well on skewers, they need to be of a large diameter: on thin ones it will not stick well and will simply fall off during frying over the fire.
Distribute the remaining minced meat among the remaining skewers: do not forget to dip your hands in cold water. From our portion of products we got six identical skewers.
Lula kebab is fried on the grill. Therefore, you need to make a fire in advance, let the coals burn out and place skewers on the grill. To prevent the lula kebab from burning, much less remaining raw, it should be turned over: preferably every 30 seconds. In just a few minutes you will feel the aroma of roasted meat over a fire. It takes approximately 12 minutes to fry this yummy dish. But everything, of course, depends on the heat of the fire and the thickness of the minced meat on the skewers.
When the lula kebab is completely browned on all sides and releases clear juice when pierced, it is ready.

All that remains for us is to immediately serve the lula kebab to the table before it cools down. Serve it with herbs and the sauce you like best. By the way, tomato sauce is ideal for lula kebab: especially with a spicy-sweet taste. And don’t forget about fresh white bread: it goes perfectly with meat roasted over a fire. I hope you liked the recipe for a simple lula kebab. Don’t forget about our website “Very Tasty”: because there are still a lot of different recipes for tasty treats on it. Bon appetit!