Lula-kebab assorted, semi-finished product (TK0948) technological map

If you like spicy, spicy and not quite ordinary food, then you should definitely try Caucasian cuisine. What is it famous for? Many argue that this cuisine is based on lamb dishes with excessive spiciness. This is true, but there are a number of dishes that any housewife can prepare in her kitchen. Why not try making lula kebab, using beef as a base?

This dish looks like regular cutlets, only it contains neither eggs nor breadcrumbs. Let's look at some of the best recipes for this Caucasian dish.

Beef lula kebab

Traditional oblong "sausages", known as lula kebab, are one of the most popular dishes in the East.
They are usually prepared from lamb. In some countries where this dish is also considered national, other types of meat are also used for its preparation. In particular, in India they prefer to use chicken meat, and for example, in Georgia, lula kebab made from beef is considered the best.

For high-quality cooking, different options are good: oven, frying pan and, of course, barbecue.

General information

So, for a proper lula kebab you need either pure lamb or beef. Options with the addition of pork or poultry are possible. Another common technique is to use tail fat or lard for extra juiciness.

Depending on the recipe, the following can be added to the minced meat:

various greens;
all kinds of spices;
onion garlic;
nuts.

It is customary to knead the chopped minced meat thoroughly and for a long time. This is the only way to achieve abundant protein release and stickiness. As a result, you can create dense kebabs that are stable on skewers.

Another important feature is that the minced meat needs to be given enough time to “ripen”. The meat is placed in the refrigerator for a period of half an hour to several hours. Only after this they begin to sculpt the “sausages”.

The sculpting technology has long been developed. It is extremely important to achieve the same thickness of the “sausages”. In this case, the dish will cook evenly.

Recipes

Classic version

Lula kebab is valued by gourmets for its excellent taste, however, from the point of view of preparation, it is one of the most complex, even “capricious” kebabs. There are many tricks in how to cook lula, which greatly complicates the process even for seasoned kebab cooks.

The main thing is to remember that a good end result will definitely please everyone involved in the meal.

2 kg of beef pulp;
half a kilo of fat tail;
half a kilo of onions;
cumin, coriander;
freshly crushed black pepper;
salt.

Remove films from beef pieces. Cut into small pieces and mince twice.
Carefully chop the onions into cubes half a centimeter or less in size. Do the same with tail fat.
Measure out about 100 g of coriander seeds and half the amount of cumin. Add 40 g salt. Grind everything in a mortar. Separately, crush a couple of dozen black peppercorns.
Mix all the spices with the onion first, stir and add fat tail fat. Mix thoroughly again.
Combine with meat. Mix the minced meat thoroughly until completely homogeneous. Take your time and spend as much time as necessary on this most important stage. Then place the minced meat in a large container in an even, dense layer, as if squeezing the air out of it. Cover the container with a lid and set aside in the refrigerator for at least 2 hours.
After aging, make sausages from the entire volume of minced meat. Take from 100 to 150 grams of minced meat for each of them and carefully place on a skewer. Before each new skewer, you should wet your hands in warm water, then the meat will not stick to them.
Grill the kebab on the grill, turning it often, until an appetizing, golden brown crust appears. If you don’t have a grill, you can cook in the oven, placing the sausages in orderly rows on a baking sheet. Half an hour in the oven at 220 degrees Celsius - and the kebab is ready.
Remove the finished lula kebab on skewers from the grill. Carefully place the sausages on a plate, being careful not to damage them. There are two to four “sausages” per serving, depending on the appetite or needs of the eater.

Kebab in Georgian

In Georgia they also love lula kebab. It is often prepared here from a mixture of beef and pork or lamb in a one-to-one ratio.

a kilogram of beef and pork (fatty);
6–7 bulbs;
ground barberry;
freshly crushed black pepper;
salt.

The first stage is chopping the meat using a heavy knife, hatchets or meat grinder.
The onion needs to be chopped into as small a cube as possible and added to the meat. Do the same with ground barberry (1 teaspoon), freshly crushed black pepper (several peas). Add salt.
Mix the minced meat thoroughly by hand until smooth.
Next, you need to beat it on a table or cutting board. This is important so that the kebab “sausages” do not fall apart later.
Before placing the minced meat on skewers, each time you should wet your hands in warm water with a small admixture of vinegar.
Cover the skewers with minced meat, as if enveloping them, and press tightly. Make sure that it lays down as if in “waves”.
Grill shish kebab on hot coals when white ash appears on them. Cooking time is no more than 15 minutes with frequent turning.

Grilled beef lula kebab with yogurt sauce

An excellent variation on the classic lula kebab with some additions.

1 kg beef pulp;
a quarter kilogram of fat tail fat;
a pair of onions;
garlic;
cumin;
coriander;
freshly crushed black pepper;
salt.

Prepare the sauce from the following ingredients:

half a liter of thick and unsweetened yogurt;
3–4 cloves of garlic;
a couple of large cucumbers;
a bunch of dill;
salt.

Carefully clean the meat from all existing films and veins. Chop it with a pair of hatchets or pass it through a meat grinder.
Cut the fat tail fat into cubes as small as possible.
Finely chop the onions and garlic (4-5 cloves).
Combine everything in one deep bowl. Stir, then add spices: a teaspoon each of cumin and coriander seeds, crushed black pepper. Add salt.
Knead the minced meat as thoroughly as possible, until smooth if possible. Cover the dishes with cling film and place in the refrigerator for a couple of hours.
During this time, make the sauce for serving. Grate the cucumbers using a coarse grater. Add salt to release plenty of juice. Squeeze out the juice using gauze or a metal strainer. Finely chop a bunch of dill (only greens without stems) and garlic. Mix with yogurt and add salt to taste.
Divide the chilled minced meat into approximately equal pieces of 70–80 grams. Form elongated “sausages” by hand and carefully place on skewers. Try to squeeze the minced meat more tightly around the skewers, removing air.
Heat the coals in the grill, then remove them from the middle to the walls, leaving an empty strip along the entire length of the grill. This is necessary so that the fat from the kebab drips to the bottom of the grill and not onto the coals.
Fry until done, turning the skewers periodically.

You can decorate the finished kebabs with pomegranate seeds.

As an option, you can complicate this recipe by adding egg white and small shavings of hard cheese to the minced meat. You will get a very interesting variation of this dish.

Beef lula kebab

According to the traditional recipe, lula kebab - oblong tubes of minced meat - is grilled over charcoal from lamb, like many other oriental dishes. But in many countries where lula kebab is also a national dish, it is prepared from other types of meat. For example, in India preference is given to poultry meat, in Georgia – beef. Beef kebab, if prepared correctly, turns out juicy, tasty, and aromatic. It is prepared both on the grill and at home, using an oven, frying pan, or electric kebab maker.

Cooking features

Whatever method of preparing beef lula kebab you choose, knowing some secrets will come in handy.

Do not use frozen beef as a base ingredient for lula kebab, as it is impossible to make juicy fried sausages from it. It is especially important to follow this rule if you fry lula kebab on the grill or electric grill.
In order for lula kebab to stick well on skewers or skewers, the minced meat must be given viscosity. This is done by adding fat tail fat or lard; this component should be approximately 20–30 percent of the amount of meat used.
It is advisable to chop the meat for lula kebab by hand. This process is labor-intensive, and if you do not have enough time, you can grind the beef by passing it through a large grinder. The main thing is not to make the minced meat too small, as this may not have the best effect on the juiciness of the lula kebab.
If you want to reduce the calorie content of lula kebab, the lard in the composition can be replaced with chicken, but in this case you need to take more of it. In other words, you can use minced chicken and beef, in which at least 40 percent poultry meat is present.
Most often, lula kebab recipes include onions. It must be chopped with a knife, without using a meat grinder or blender. Otherwise, onion juice will prevent the formation of dense sausages in the future.
The minced meat for lula kebab needs to be kneaded with your hands for a long time, otherwise it will not be sufficiently viscous. To prevent it from sticking to your hands, wear gloves and periodically dip your hands in cool water. If you do not use gloves, it is better to use warm water. The same secret will help you form oblong cutlets from minced meat at one of the last stages of preparing lula kebab.
Don't make lula kebabs too thick. If their thickness is from 2.5 to 3.5 cm, then they will be well fried, but will not have time to burn.

Lula kebab is usually served with tomato sauce, but you can use another sauce, depending on your taste and the taste of your guests. It is recommended to put pickled onions or vegetable salad on the plate along with the lula kebab. Instead of bread, it is customary to serve lavash with lula kebab. If desired, lula kebab can be wrapped in it immediately.

Beef lula kebab on the grill

beef – 1 kg;
onion – 100 g;
pork lard – 0.2 kg;
salt, pepper - to taste.

After washing and drying the beef, cut into layers 1 cm thick. Place 3-4 layers on top of each other, chop lengthwise and crosswise with a special hatchet. Gather the minced meat towards the center and smooth it out. Chop again. Repeat the procedure until the meat acquires the consistency of minced meat. Chop the remaining beef this way.
Roll the lard through a meat grinder or grind it in the same way as meat. Mix it with minced meat.
Cut the onion into small pieces and add to the minced meat.
Add some salt and pepper. Knead the minced meat with your hands. You need to knead for at least 20 minutes.
Place the minced meat in a plastic bag and beat it, throwing it on the table. Remove from the bag, place in a bowl and place in the refrigerator for 1-2 hours.
Cover the skewers with meat, pressing it down with your hands so that the sausages are about 5 cm shorter than the width of the grill, and their thickness is no more than 3.5 cm.
Place the skewers over the coals. Fry the lula kebab over the coals, turning the skewers often. Only in this case will the lula kebabs quickly become covered with a golden brown crust, remaining juicy inside. You need to fry for an average of 12 minutes.

When serving lula kebab, you can sprinkle with fresh herbs and green onions. Serve hot, directly on skewers or carefully remove from them.

Cooking lula kebab in the oven

In the cold season, it is easier to cook lula kebab not on an open fire, but at home, for which the oven is ideal. Here, as already mentioned, you can also string decorated sausages onto a skewer, but simply baking them on a baking sheet or wire rack will be no worse, which is preferable. The quantity of components indicated below will yield 3-4 servings, the calorie content per 100 g will be 124 kcal.

Compound:

Chicken fillet without skin - 800 g
Onion - 1 pc.
Chicken egg - 1 pc.
Salt and ground pepper - to taste
Hard cheese – 70 g
Oregano - 1 tsp.

Preparation:

Chop the onion with a knife, cut the fillet into cubes and additionally chop with a cleaver (completely). Add salt, pepper and oregano, stir, leave in container. Cover with a plate and add the press, leave for 20-30 minutes. for marinating.
Beat the egg, mix with the grated cheese, add this mixture to the minced meat. Knead with your hands and, moistening them in cold water, form large balls, which are subsequently rolled into thick sausages.
Place a baking sheet with water in an oven preheated to 180 degrees, place a wire rack on top and place the sausages on it. In 10 minutes. increase the temperature to 200 degrees (if forced convection is not turned on), turn over the lula kebab and leave for another 15 minutes. Baking time depends on the size of the products and the quality of the meat.

To the question Who knows the recipe for lula kebab? chevron specified by the author

the best answer is
Ingredients of the dish Recipe for lulya - kebab 1 kg.
lamb, 100 g fat tail fat, 4 onions, 1 teaspoon ground black pepper, 1 tablespoon dry basil. For garnish: fresh herbs (green onions, young garlic, watercress, basil, tarragon, mint, leek). Description of the dish Recipe for lula kebab Prepare minced meat: mince half a portion of fat tail fat along with the onion. Mince the lamb twice | the first time one meat, the second time meat - onion mixture. Thoroughly stir the meat and onion mixture until thick (about 15 minutes), seasoning it with basil powder and pepper, add salt, then leave in the cold for half an hour to ripen. Cut the remaining tail fat into cubes, then with your hands dipped in cold water, tightly string the meat farts in the form of thin sausages 10 - 15 cm long onto wide (1 cm) skewers, string pieces of tail fat on both sides of the tail and grill (fry) them over the coals of the grill or in the oven (positioned across and higher). Serve with greens and red wine. Reply from Sailor

[guru] Ingredients: Lamb-330 g, fat tail fat-20 g, onion-20 g, green onion-40 g, parsley and basil-15 g, wheat flour-45 g, sumac-3 g, salt, pepper. Preparation: The lamb pulp with onions is passed through a meat grinder, the minced meat is seasoned with pepper, salt and then stirred well. To cool, place the minced meat in the refrigerator for 20 minutes. Then the minced meat is strung on a ramrod, which is slightly wider than for kebab, and shaped into sausages. Lula kebab is fried over hot coals in a grill. When served, lula kebab is wrapped in lavash (thin flatbread). To prepare lavash, steep unleavened dough is rolled out to a thickness of 1 mm and baked on a baking sheet on both sides without fat. Along with the lula kebab, a side dish of onion, sumac, or spit-fried tomatoes is served.

Reply from Natalie

[guru] Lula kebab Ingredients: 1 kg of fatty lamb (if the lamb is lean, add tail fat or beef kidney fat) 4 medium onions hot capsicum a bunch of cilantro 4 cloves of garlic

What to do: Pass the meat, onions, garlic and cilantro through a meat grinder. Beat the minced meat very carefully on the table. You should feel with your hands that the meat has become sticky enough and does not fall apart. Then put the minced meat in the refrigerator for half an hour. Next, thread the minced meat onto a skewer into sausages 15 cm long (50 g each), and hold the skewer flat while threading. Grill for 10 minutes. or on a preheated grill for 20 minutes. - in both cases, the skewer must be turned over once. Lula kebab is usually served on thin lavash. Calorie content: 604 kcal Cooking speed: 30 minutes Cuisine: Turkish

Lula kebab comes from the East; this dish, quite popular in the Caucasus, took root among the Slavs not so long ago. It can compete with barbecue at a country picnic, grilled over coals, or become the highlight of a gala table, cooked in the oven.

Beef lula kebab on an electric kebab grill

minced beef – 1 kg;
pork lard – 0.2 kg;
fresh dill – 30 g;
fresh cilantro – 30 g;
garlic – 3 cloves;
onions – 100 g;
salt, spices - to taste.

Chop the greens.
Peel the onion and chop finely.
Pass the garlic through a press.
Grease the electric barbecue grill with a small amount of lard. Add the rest to the minced meat, first grinding it using a blender or meat grinder.
Add greens, onions, garlic to the minced meat, lightly add salt and pepper.
Knead the minced meat well with your hands, then beat it.
Place the minced meat in the refrigerator for an hour.
After the specified time has passed, remove the bowl of minced meat from the refrigerator. Stick it around the skewers, leaving 2 cm on each side. The thickness of the lula kebabs should be about 2.5–3 cm, no more. Place unused minced meat in the refrigerator.
Place the skewers in the electric kebab maker and turn it on. Since the skewers rotate around a powerful heating element and around an axis, lula kebabs cook quickly. After 8–10 minutes they can be removed.

Lula kebabs should be served hot, so it is better to prepare the second portion after the first one has been eaten. You can remove the finished lula kebabs, wash the skewers in cold water, dry them and prepare the second batch. While you are finishing the first portion, the second will just be ready.

Grilling lula kebab from minced lamb and chicken breast on the grill

Chicken breast will give the lamb special tenderness. Fry the lula kebab quickly so that the meat mass does not have time to become dry. For each side, it is enough to stay over hot coals for 7 minutes. A properly prepared dish will melt in your mouth and cause everyone's admiration. Serve with plenty of greens and chopped vegetables.

Required:

Minced meat made from fatty lamb – 1 kg.
Salt.
Zira – 5 g.
Chicken breast – 1.5 kg.
Paprika – 5 g.
Onion – 550 g.
Black pepper.

Step by step process:

Grind the chicken breast through a meat grinder. Combine with minced lamb.

Grind the onions in a meat grinder. Place in cheesecloth and squeeze out as much juice as possible.

Add the vegetable to the minced meat. Add some salt. Add black pepper, then ground cumin in a mortar.

Stir until the mince becomes elastic, sticky and viscous. The process will take about 20 minutes.

Beef lula kebab in the oven with vegetables

minced beef – 1 kg;
minced pork – 0.3 kg;
cherry tomatoes – 0.2 kg;
sweet pepper – 0.4–0.5 kg;
ground nutmeg – 5 g;
dried basil – 10 g;
garlic – 3 cloves;
onions – 100 g;
salt, ground black pepper - to taste;
vegetable oil – 20–30 ml.

Mix two types of minced meat, add garlic passed through a press, finely chopped onion with a knife, dried basil, nutmeg, and salt.
Knead the minced meat thoroughly with your hands. Form it into oblong cutlets about 2.5–3 cm wide and about 5 cm long. Beat them, tossing them from hand to hand. Place in the refrigerator for an hour.
Soak wooden skewers in water for an hour.
Wash the tomatoes and peppers. Peel the pepper from seeds and cut into squares approximately 2–2.5 cm in size.
Thread onto skewers, alternating vegetables and kebabs.
Preheat the oven to 200 degrees.
Grease a baking dish with oil, place skewers with lula kebabs on it, sprinkle them with the remaining oil.
Place the pan with lula kebabs in the preheated oven. Bake for 15–20 minutes.

You can replace the minced pork in the recipe with chicken, taking about 400 g instead of 300 g. In this case, lula kebab will appeal to even those who are on a diet. Lula kebab prepared according to this recipe is served without a side dish.

Oven recipe

For those who decide to make lula kebab as an addition to the holiday table, the following recipe for cooking in the oven is suitable. It will require the following ingredients:

chicken meat (fillet) – 700 g;
onion – 2 heads;
starch - 3 tbsp;
butter – 65 g;
hard cheese – 60 g;
basil - a couple of branches;
parsley - a couple of branches;
oregano (dried) – 1 tbsp.
black pepper;
salt.

Cooking time – 45 minutes.

Calorie content per 100 g – 160 kcal.

The method of preparing minced meat for lula kebab in the oven is practically no different from the classic recipe. You should wash the fillet, remove the fat film from it, and then pass it through a meat grinder.

Leave the butter to stand at room temperature to soften. Peel the onion and cut into small pieces. Grate the cheese using a fine grater. Thoroughly mix the minced meat, starch, spices, finely chopped herbs and soft butter, add salt and pepper if desired.

Before forming the minced meat, it is advisable to wet your palms in cool water. Then you can create sausages in the usual way: roll a piece of minced meat into a ball and rub between your palms into an oblong patty.

At the final stage of preparation, you need to grease the mold with oil and place the future lula kebab in an oven preheated to standard temperature. Cooking time – 15 minutes. It is better to serve the dish with assorted fresh vegetables.

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Beef lula kebab in a frying pan

beef – 1 kg;
tail fat – 0.3 kg;
fresh cilantro – 100 g;
fresh parsley – 100 g;
onions – 0.2 kg;
salt, ground red pepper - to taste;
paprika – 5 g;
Armenian lavash – 6 pcs.;
adjika - to taste;
vegetable oil - as much as needed.

Prepare minced meat from beef and tail fat by chopping the meat with a knife, and cooling the tail fat and chopping it on a grater.
Add chopped onion, salt, paprika, and hot pepper to the minced meat.
Knead the minced meat thoroughly and beat it on a cutting board. Place in the refrigerator for an hour.
After the specified time, form 12 sausages from the minced meat and fry them in a preheated frying pan in boiling oil. You need to fry for 12–15 minutes over medium heat, often turning the lula kebabs to the other side. As a result, they will be covered with a golden brown crust, remaining juicy in the center.
Cut the lavash sheets in half, brush each one with adjika (not completely, but only a small area the size of a kebab).
Place lula kebab on adjika, cover it with several sprigs of herbs and wrap it in pita bread.

How to cook juicy lula kebab from minced beef

For minced meat, use the back of beef without veins, without cartilage, without films. This is very important because when you add the fat it will melt. As a result, the dish will be tender. Fans of spicy dishes can add red hot pepper to the composition.

Required:

Beef – 1 kg.
Black pepper – 10 g.
Fat tail fat – 300 g.
Zira – 10 g.
Salt – 20 g.
Onion – 300 g.
Coriander – 10 g.
Garlic – 5 cloves.

Step by step process:

Pass the meat and fat through a meat grinder.

Chop the onion. The cubes should be small. Place into minced meat.

Add some salt. Add coriander, ground cumin, black pepper.

Knead with your hands. If you have a planetary processor, you can mix with a dough attachment. As a result, the mass should change color and become much darker.

Transfer to form. Cover with film and leave in the refrigerator for 12-15 hours.

Preheat the grill. Put gloves on your hands. The meat will not stick.

Form into a ball. Pierce with a skewer. Use your hand to spread it over the surface. Place on the grill immediately.

If the workpiece does not set immediately, the minced meat will slide off the skewer. Hold, turning regularly until done.

Gourmet recipe: beef lula kebab

Lula kebab is a hearty meat snack with a simple recipe.

It is easy to make at home and use as lunch or dinner for your family.

You can take any meat you like, but in the Middle East countries traditionally use lamb or beef.

In the article you will find a step-by-step recipe for making lula kebab.

A simple recipe for juicy veal and chicken kebab

Veal is a tender, dietary meat that is suitable for children and adults. In combination with chicken, it is ideal for making lula kebab. If you want to add some spice to the dish, add 40 ml of cognac to the composition. Remember that it is forbidden to add eggs. Stickiness and viscosity are achieved by prolonged kneading. If you don’t have fat tail, you can replace it with lard.

Required:

Minced veal – 600 g.
Minced chicken – 450 g.
Twisted fat tail – 250 g.
Onion – 3 medium.
Cilantro – 50 g.
Coarse salt – 60 g.
Ground black pepper – 10 g.
Ground coriander – 10 g.

Step by step process:

Carefully combine the two types of minced meat. Stir for 10 minutes. Beat it on the table several times.

Add spices. Add some salt. Knead for a quarter of an hour.

Chop the onions and cilantro as finely as possible. Add to meat.

Stir until smooth. Cover with cling film.

Place in the refrigerator for 12 hours.

Divide the minced meat into 10 parts. Beat each one in your hands. Place on skewers. Hands should be wet in water.

Press the minced meat lightly while carefully turning the skewer. There should be no voids or air left.

Place the preparations on the grill with hot coals. Simmer until cooked, turning occasionally.

Features of the dish

From pork and beef

This is a Georgian version of the dish . Pork perfectly complements ground beef. The only thing is that you need to choose not tenderloin, but fatter pieces with lard.

This minced meat is easy to knead, beat and place on skewers or skewers, because it is quite fatty, and therefore elastic and viscous.

The amount of meat can be taken in a 1:1 ratio, so that together you get 1 kg. If the piece of pork is fatty, fat tail fat or lard is not used during cooking.

Find out how you can cook lula from various types of meat, from pork.

How to prepare lula kebab from mixed minced meat, watch the video:

Lamb and beef

Lamb needs to be chosen correctly : the back of a young animal is best. Before preparing the minced meat, prepare the meat: clean it of films and tendons.

Take the meat in equal proportions, and the obligatory condition is the addition of fat tail fat (if you don’t find it, you can replace it with lard).

Ideally, of course, chop the meat with special hatchets, but in extreme cases, you can use a meat grinder. Pay special attention to the process of beating the minced meat. It should last at least 10 minutes and as a result the meat should change its structure.

Read the classic recipe for lamb lula kebab in the article on how to cook on the grill, find out here.

Lula lamb and beef kebab is prepared as follows:

Energy value : 161 kcal.

Proteins : 3.8 g.

Fat : 10.8 g.

Carbohydrates : 14.5 g.

Inventory:

Plastic board.
Sharp knife.
Deep bowl for pickling onions.
Serving deep dish.

Main Ingredients:

Tomato paste - 200 gr.
Olive oil - 2 tablespoons. spoons.
Onion - 1 piece.
Wine or lemon vinegar - 20 ml.
Water (boiled) - 1/2 cup.
Chili pepper - 1 piece.
Garlic - 3 cloves.
Lemon.

Additional : greens (cilantro, parsley, dill, basil) depending on taste preferences.

Cooking method:

Chop the onion into thin rings or half rings and place in a deep container.
Squeeze lemon juice on top of the onion, add vinegar and water. Mix all ingredients carefully and let stand for 1 hour.
Place the frying pan on the stove, heat it with 2 tablespoons of olive oil and fry the chili pepper and finely chopped garlic until golden brown.
Add tomato paste, half a glass of water and mix everything.
Simmer the resulting sauce over low heat for 15 minutes, stirring if necessary.
Remove the onions from the marinade, place them in a deep serving dish and pour the prepared hot sauce over the pickled onions.
Serve with hot lula kebab!

Watch the video of making sauce for lula kebab:

Cooking options

Chicken lula kebab with fat tail

Ingredients for 6 servings (210 kcal/100g):

chicken pulp – 600 g;
fat tail fat – 150 g;
onion – 250 g;
dill, parsley, garlic;
zira - 5 g;
basil – 5 g;
salt, spices, seasonings.

Place a large wire rack on a meat grinder and grind the chicken flesh on it.
Place the lard in the freezer for 30 minutes, then cut into small cubes.
Peel the onions and chop with a knife.
Soak bamboo kebab skewers in cold water for 1 hour.
Mix all the products, add salt, cumin, dried basil, garlic, chopped herbs.
Well-kneaded minced meat is cooled for 1 hour in the refrigerator.
Roll 6 minced sausages and thread them onto skewers.
Grill on a grill for 10 minutes on both sides.
When baking in the oven, set the temperature to 190°C, cooking time on the wire rack for 30 minutes.

Chicken lula kebab with cheese

Ingredients (10 servings, 195 kcal/100 g):

chicken fillet – 1 kg;
hard cheese with a fat content of 45 - 50% - 150 g;
onions – 4 pcs.;
parsley, basil, dill, garlic;
pepper, spices, salt - to taste;
vegetable oil – 1 tbsp;
vinegar – 15 ml;
natural yogurt – 300 ml;
lavash – 2 sheets.

To prepare the minced meat, rinse the chicken fillet, dry it on a paper towel, and grind it together with the onion in a meat grinder using a large-hole attachment.
Peel the onion, chop it with a knife to a paste, and do the same with fresh herbs.
Grate the cheese on a coarse grater.
Pour spices, pepper, salt into the minced meat, mix everything until smooth.
From the minced meat, pre-cooled in the oven (20 minutes), roll into 10 oblong sausages.
Cover a baking sheet with foil, grease with vegetable oil, and place sausages on top so that they do not touch each other.
Bake in the oven at 180°C for 15 minutes on one side, then turn the pieces over and continue baking for another 15-20 minutes.
For the sauce, mix yogurt, vinegar, pepper, garlic and finely chopped herbs.
Cut the lavash sheet into 6 rectangles. Grease each part with sauce, place lula kebab on it, cover with a leaf of green lettuce.
When serving, add fresh cucumber, cherry tomatoes, and the remaining sauce.

Tips for serving and decorating

The secret of all the juiciness of the lula lies in the amount of onions. The more onions, the juicier , but be sure to chop them with a knife and not grind them in a meat grinder. Grinding in a blender is allowed; it grinds it into small pieces.
Serve lula kebab immediately , before it cools down.
The dish can be served on a bed of greens along with fresh vegetables and lettuce.
Pickled onions are a timeless classic for serving and decorating kebab.
Fried potatoes are perfect as a side dish . French fries, rice
based on tomato paste will highlight the taste and add a piquant note to the aromatic kebab
Instead of bread, the dish must be served with lavash or flatbread. Hot kebab can be immediately wrapped in pita bread along with pickled onions. It will be soaked in meat and onion juice and will be incredibly appetizing.

Kebab can be cooked just as well in the oven.