Armenian lamb kebab on charcoal. Lula kebab at home How to make Armenian Lula kebab

“Kebab” is a word that has found its way into European languages, and into our lexicon too, straight from Farsi, the language of the ancient Persians and the literary language of peoples such as Turks and Azerbaijanis. This word has a fairly broad meaning and is translated as "fried meat." There are a great many variations of dishes prepared in the world under this collective name, and it is not an easy task to take the trouble to list them. In Armenia, most types of grilled kebabs are called "khorovats", but for the dish that we are going to introduce you, they use the word "kebab" or Turkish "lyulya kebab".

Armenian kebabs are small elongated sausages made from minced lamb with tail fat, onions and spices, put on skewers and baked on the grill.

In order to properly cook a kebab, you need to remember a few essential rules, without which you are unlikely to get a real Armenian kebab - juicy, fragrant and tasty.

First of all, buying meat for kebab - and it should be lamb, and only lamb! - pay attention to the fact that the meat is from a young lamb, but not too lean. You should take those parts from which you can cut off more pulp: naturally, tenderloin (but it will not be enough), also the back with legs.

In order for your sausages to hold securely on skewers and not accidentally fall on the coals (this happens quite often for beginners), and also to keep your meat tender and smelly, you will definitely need fat tail fat. Do not try to replace it with ordinary fat cut from the same lamb or (God forbid!) lard. It is fat tail fat that has the properties necessary for a high-quality kebab: firstly, it has good viscosity and due to this, as it were, “glues” lamb; secondly, fat tail fat is not as dense as regular fat, and, being a natural gasket between pieces of meat, makes the kebab juicy and fluffy. Ask for fat tail fat from butchers who specialize in selling lamb.

In no case do not cook kebab from minced meat passed through a meat grinder! Do not confuse kebab with cutlets! This is a gross mistake of many people who take up the preparation of kebab without preparation, at least theoretical. For kebab, lamb is not ground in a meat grinder, but first it is cut into small pieces with a knife, and only then it is chopped on a thick cutting board for meat with a billhook or a large knife, while it is important to change the direction of cutting every time - as if chopping "crosswise" . It’s faster and more convenient to chop lamb with two knives at once, if you can do it and get the strength. The finer you chop the meat, the more reliably it will hold on the skewer and the better it will bake on the grill.

In my Armenian family there was no tradition of cooking kebabs - we basically made kebabs (or khorovats) from lamb, pork, chicken or sturgeon on skewers or on a grill. But at home we have made kebab more than once, and this is not a bad dish, I tell you. Especially in order to somehow diversify country kebabs.

(for 8 people)

Kebab Ingredients:

  • 2 kg young lamb flesh, finely minced
  • 400 g fat tail fat, finely chopped
  • 400 g thin and long (approximately 15 cm) strips of bold brisket
  • 2 large yellow onions, peeled and finely chopped
  • 5 garlic cloves, peeled and finely minced
  • 1 tbsp hot chili pepper, finely minced
  • 1 cup roughly chopped cilantro leaves
  • Half st.l. zira
  • coarse sea salt

Sauce Ingredients:

  • 4 large pink tomatoes
  • 1 tsp freshly ground black pepper
  • coarse sea salt

Cooking:


To make the lula delicious, buy bright red lamb. It will confirm that the product is fresh. Do not even approach the brown-burgundy meat, as it has been stored for more than the allotted time. Fat should be white, its yellow color eloquently indicates that the product is stale. With such ingredients, kebabs will have an unpleasant smell and taste.

Necessary:

1.5 kg lamb;
100 g fat tail fat;
2 large or 3 medium onions;
a bunch of cilantro;
salt, pepper to taste.

How to cook:

    If you have an extra half hour left, you can make chopped minced meat.

    First, rinse the lamb, separate the films, if any. Cut the meat with a sharp knife into thin slices.

    Stack 3-4 on top of each other, using a culinary ax chop them lengthwise and then across to make small squares as a result.

    Do this with all the chunks. Take a large wooden board, turn the pieces into minced meat with a hatchet.

    If you want to cook faster, put a grate with large holes on the meat grinder.

    Twist the meat, change the grate to a fine one, pass fat tail fat through it, followed by peeled, washed onions.

    Rinse the cilantro, chop it quite finely, put it in minced meat, salt it, add pepper, mix with a spoon.

    Proceed to the next step.

    Take the minced meat in both hands, lift it above the table.

    Throw onto a large wooden board or directly onto your work surface.

    Collect the scattered pieces, repeat the manipulation.

    Do this for about 10 minutes, as a result, the stuffing should stop falling into pieces, become one.

    If you find it hard to work with so much minced meat with spices, divide it into 2 parts, beat first one and then the other.

    Now remove the minced meat for 40 minutes in the refrigerator.

    At this time, you can prepare the barbecue. Take out the minced meat, if it has released juice, drain it.

    Form thick sausages 10 cm long, slightly pointed at both ends, string them on skewers, fry over coals for about 20 minutes.

    If you are cooking at home, preheat the oven to 220°C, put the wooden skewers greased with vegetable oil on a special grill or a baking sheet covered with foil.

    Let the meat "grab" at this temperature for 5 minutes, then lower it to 200 ° C and cook for another 25-30 minutes.


Lula kebab in Georgian

Necessary:

700 g of beef and pork with fat;
1 onion;
2 cloves of garlic;
half tsp zira and coriander seeds;
1 tbsp dried barberry;
pepper, salt to taste.

How to cook:

    Rinse the meat, separate the fat from the pork. Through a meat grinder, on which a grate with large holes is put on, scroll the beef and lean part of the pork.

    Through the grate with small ones - fat, coarsely chopped onion.

    Squeeze the garlic through a press, add these ingredients to the meat.

    Heat the coriander and cumin seeds in a dry frying pan.

    After 1-2 minutes, they will begin to exude their aroma.

    After 4 minutes, turn off the pan, crush the seeds, add to the minced meat along with salt and pepper.

Lula kebab

For 800 g of lamb: 40 g of tail fat, 2 onions, 100 g of green onions, 1 teaspoon of barberry, 1 lemon, 360 g of flour for pita bread; salt, pepper, herbs.

Turn lamb pulp without tendons several times through a meat grinder along with fat tail fat, add raw chopped onions, salt, pepper and lemon juice. Stir the minced meat and keep it on ice for 2-3 hours (pickle), then form short sausages of 2 pieces from it. per serving. String them on skewers (skewers) and fry on a grill over coals. When serving, remove the sausages from the skewer, wrap in a thin flatbread made of wheat flour (lavash), put on a dish or plate.

Serve with green onions and lemon wedges. Decorate the dish with sprigs of greenery. Separately, you can serve barberry - dried ground or fresh.

From the book A collection of recipes for a microwave oven author Borodin Anton Anatolievich

Lyulya-kebab Lamb - 400g, mutton kidney fat - 100g, 2 onions, butter - 2 tbsp. spoons, water - 2 cups, green onions - 50g, 1 tbsp. a spoonful of sumac, boiled rice - 3 cups. Finely chop lamb and kidney fat, mix with chopped onion, sprinkle with pepper and salt.

From the book Turkish Cuisine author Recipe collection

Lula-kebab Fatty lamb - 1 kg (if the lamb is low-fat, add tail fat or beef kidney fat), onion - 4 pcs., garlic - 4 cloves, hot capsicum to taste, a bunch of cilantro. Meat, onion, garlic and cilantro pass through a meat grinder. Mince very carefully

From the book Kremlin Diet. Meat and fish dishes author Vishnevskaya Anna Vladimirovna

LYULYA-KEBAB For 4 servings: 1 kg boneless lamb, 100 g tail fat, 4 onions, 1 teaspoon ground black pepper, 1 teaspoon dried basil, salt to taste. Preparation1. Peel the onion, grind together with half the fat in a meat grinder. Cut the rest of the fat into small pieces.

From the book Second Courses author Melnikov Ilya

Lyulya-kebab Products: lamb 335 g, butter or melted butter 10 g, onion 18 g, green onion 38 g, parsley 14 g, salt. For pita bread: wheat flour 45 g, salt 5 g. you need to skip the pulp of the lamb shoulder or hind leg along with

From the book Lyulya-kebab, dolma, baklava and other dishes of Azerbaijani cuisine author recipes collection

Lula kebab

From the book 1000 best recipes for Muslim cuisine author Lagutina Tatyana Vladimirovna

Lula kebab? Fatty beef (or lamb) - 300 g? Onions - 3 pcs.? Melted beef lard - 1 tbsp. l.? Parsley greens - 0.5 bunch? Red ground pepper - 0.25 tsp? Salt to taste Pass the meat and 2 onions through a meat grinder, salt, pepper and mix thoroughly

From the book Delicious Quick Dishes. For 10, 20, 30 minutes author Recipe collection

308. Lyulya-kebab products 250 g of lamb, 20 g of lard, 30 g of onion, 10 g of herbs, salt, spices. Cooking time - 30 min. Lamb pulp (cutlet meat), onion, 10 g of bacon pass through a meat grinder, add salt, pepper and mix. Form a kebab from minced meat

From the book How to make sausages at home author Kalinina Alina

From the book Separate nutrition author Kozhemyakin R. N.

author Kozhemyakin R. N.

Lula-kebab Lula-kebab is a popular dish of Azerbaijani cuisine. They are meatballs shaped like sausages, strung on skewers and fried on charcoal. Minced meat needed

From the book Cooking in the oven author Kostina Daria

Lyulya-kebab (I) 500 g of fatty lamb, 150-200 g of onion, tail fat, salt, dried basil and black pepper to taste. Pass the lamb pulp together with onions through a meat grinder two or three times. If possible, skip fat tail fat with meat.

From the book Multicooker. Dishes for every taste author Kalugina L. A.

Lyulya-kebab (II) 1 kg of lamb, 100 g of tail fat, 4 onions, 1 teaspoon of ground black pepper, 1 tbsp. teaspoon dried basil For garnish: fresh herbs (green onions, young garlic, watercress, basil, tarragon, mint, leek). Prepare minced meat:

From the author's book

Lyulya - kebab ComponentsLamb - 1 kg Onion - 2 pcs. Lamb fat - 50 g Lemon juice - 1-2 tablespoons Salt and ground pepper - to taste Method of preparation Remove the bones from the lamb and pass through a meat grinder along with lamb fat and onions. Add to mince

From the author's book

Lula-kebab ComponentsLamb - 1 kg Bulb onion - 2 pcs. Lamb fat - 50 g Lemon juice - 2 tablespoons Salt and ground pepper - to taste Method of preparation Remove the bones from the lamb and pass through a meat grinder along with lamb fat and onions. Add to mince

From the author's book

Lula-kebab 600 g of beef, 200 g of beef fat, 2 tablespoons of milk, 2 cloves of garlic, 50 g of breadcrumbs, 250 g of pickled onions, 50 ml of vinegar, 250 g of tomatoes, 250 g of salted cucumbers, 1 lemon, 1 tablespoon chopped parsley and dill. Peel the beef

From the author's book

Lula-kebab Components Lamb pulp - 600 g Eggs - 2 pcs. Onion - 2 pcs. Garlic - 2-3 cloves Lamb fat - 100 g Coriander greens - 1 bunch Allspice - 7-8 peas Bay leaf - 2 pcs. Cloves - 2-3 buds Salt and ground pepper - to taste Method of preparation Meat,

What is lula kebab? Translated from Turkic, lula means "pipe", and kebab is translated from Arabic as "fried meat". Therefore, kebab is a meat dish that is common in the Balkans, Central Asia, and the Caucasus. It looks like a tube of fried meat, strung on a skewer, cooked on the grill. Due to its juiciness and excellent taste, lula kebab is known all over the world. Cooking it is a whole art, which you can master, armed with the tips and recipes below.

If you want your home-cooked kebab to melt in your mouth, then use the following tips on the cooking process:

  • To prepare minced meat, you must choose fresh meat that has not been frozen. Determine the degree of freshness by smell and color. Residents of Eastern countries prepare kebab using the back of a young lamb. However, you can take any other type of meat or use several types at once for minced meat.
  • It is best to make minced meat like this: cut the meat into 1-1.5 cm plates, put it on a hard wooden board, chop the meat with a hatchet-chop along the fibers, then across. After the meat must be collected in the middle, turned over, leveled, chopped again. If this process is too laborious for you, then use a meat grinder with a large grate. However, you need to be careful, monitor the operation of the device: if a film or a large piece of meat gets stuck and you continue to turn the handle, the meat grinder will squeeze out the meat juice, and the minced meat will turn out to be too wet and fall off the skewers.
  • The next important condition for preparing a delicious lula kebab is the addition of fat tail fat. This affects the viscosity of the finished mixture. The amount of fat should be at least a quarter of the total amount of meat. The consistency should not be pasty. Therefore, the fat must first be freed from the films without fail, cut into plates, then into strips, and then chopped very finely with a sharp knife. To make it easier for you to do this, lightly freeze the fat.
  • Before turning the meat into a state of minced meat, it is important to get rid of the veins, films that can spoil the lula kebab. A juicy and tender dish should melt in your mouth, and not get stuck due to hard lumps of veins.
  • Onion is a must. It must be finely chopped with a knife, but not twisted in a meat grinder, otherwise it will spoil the viscosity of the minced meat. It is important not to overdo it with onions: use no more than a third of the volume of meat, otherwise the onion juice will prevent you from forming the lula kebab.
  • Minced meat is prepared without bread, eggs, starch and other thickeners. The role of the binder is played by lard, you also need to flavor it with cumin, black pepper, salt in moderation, and herbs.
  • The next secret of cooking lula kebab is kneading, beating minced meat. You need to do this for 20 minutes, at least. You will notice how the protein begins to stand out, which gives viscosity and plasticity, and the fat is better distributed over the meat. It is necessary to beat, knead the mass until a homogeneous mixture is obtained that does not stick to the hands.
  • When the minced meat is ready, it must be sent to the refrigerator for 1-2 hours so that the fat freezes. You can't freeze. At this stage, you can wind sausages in portions, wrap with foil, and refrigerate.
  • For shaping and stringing, prepare salted warm water to wet your hands, cold wide skewers. Sculpt not too thick sausages, otherwise they will not bake well. Gently form the minced meat around the skewer so that it fits snugly without forming voids.
  • Lula kebab is fried over coals. At the same time, the skewers must be quickly turned over so that the minced meat is browned on all sides, and the juice is baked inside. Do not pour water into hot coals, otherwise the dish will absorb smoke. To circulate air and kebabs are evenly fried, use a fan.

How to make kebab at home: recipes with photos

Knowing the secrets of lula kebab, you can start cooking this dish at home. Simplicity makes this dish especially attractive: the minimum available set of components, amazing juicy taste. Therefore, every housewife can safely include this dish in the family diet, because you can cook it not only over coals according to the classical method, but also in a frying pan, in the oven, air grill, electric barbecue, microwave, slow cooker.

Classic lamb on the grill

Lula kebab according to the classic recipe at home is aerobatics among meat dishes that are prepared using a barbecue grill. To form a good bond between meat and fat, minced meat must be beaten for a long time. This recipe is considered traditional for Azerbaijan. Required Components:

  • fat tail - 700 g;
  • lamb - 700 g;
  • salt - to taste;
  • ground black pepper - to taste;
  • onion - 1 pc.

Step-by-step cooking master class at home:

  • Lamb and fat tail are passed through a meat grinder.
  • Peel the onion, cut into very small cubes. Mix the meat and onion, salt and pepper to taste, knead the minced meat thoroughly.
  • We put in the refrigerator for an hour.
  • Wet hands with water and roll into small patties.
  • We put 4 cutlets on the skewer, knead around with our hands to form a dense single mass.
  • Fry on the grill, turning several times.

Chicken skewers in the oven

It is difficult to cook chicken lula kebab at home in the oven on weight, since the minced meat is not dense enough. Therefore, the best way out is to bake lying on a wire rack or a baking sheet lined with foil. This simplified version of the dish comes out very tasty and juicy. Required Components:

  • minced chicken - 600 g;
  • flour - 2.5 tbsp;
  • onions - 2 pcs.;
  • hard cheese - 50 g;
  • butter - 50 g;
  • dried oregano, parsley, basil - to taste;
  • black pepper, salt - to taste.

Step by step recipe:

  • Grind the cheese on a grater. Finely chop the onion. Mix minced meat, flour, cheese, dry herbs, onion, salt and pepper, softened butter.
  • Mix well and beat the minced meat. Soak skewers in cold water for 20 minutes.
  • We roll cutlets with moistened hands. We string them on a skewer, crush them to make sausages.
  • Place on a wire rack or a baking sheet lined with oiled foil. Cook at 200 degrees for about 20 minutes, not forgetting to turn over so that all sides are browned.

Pork and beef in a pan

Mixed minced meat for lula kebab should be 30% pork, 70% beef. The first type of meat gives the dish softness, fat content, and the last - juiciness, fibrousness. A common method of preparing this dish at home is frying in a pan. With strict adherence to the instructions, the result is no worse than on the grill. Required Ingredients:

  • butter - 2 tbsp;
  • minced pork and beef - 1 kg;
  • onion - 1 pc.;
  • eggs - 2 pcs.;
  • dry herbs - to taste.

Step by step cooking at home:

  • Minced meat is mixed with pepper, salt, dry herbs, raw eggs, chopped onion, soft butter.
  • Thoroughly knead the meat mass, beat off. Soak skewers in cold water for 20 minutes.
  • We form cutlets, string them on skewers, crush them with our hands until they look like sausages.
  • Fry, pre-heating the oil, on all sides until golden brown.

Pork in Armenian style in lavash with cranberry sauce

Armenian lula kebab is for true connoisseurs of Caucasian cuisine. This juicy, tender, hearty dish is served in an unusual way - in pita bread and with sauce, like stuffed shawarma. Sweet and sour sauce perfectly sets off the fat content of the meat, giving it a rich taste. Required components:

  • lamb ham - 1 kg;
  • onions - 2 pcs.;
  • vodka - 2 tablespoons;
  • salt, black pepper - to taste;
  • pita bread - for serving;
  • cranberries - 1 cup;
  • red currant - 1 cup;
  • ground nutmeg - 0.5 tsp;
  • grated ginger - 1 tsp;
  • juice of one orange;
  • sugar - 2 tbsp.

Cooking step by step:

  • We wash the meat, dry it, clean it from films and veins, cut into small pieces. We grind to the state of minced meat in any way convenient for you.
  • We clean the onion from the husk, cut into small cubes. Mix meat, onion, salt, pepper, vodka. Knead, beat, leave for a couple of hours in the refrigerator.
  • We sculpt sausages, string them on skewers, fry over coals to a crust.
  • For the sauce, grind red currants and cranberries in a blender. Add orange juice, nutmeg, sugar, ginger to the berry puree. We put on fire, after boiling, boil for 10 minutes.
  • We wrap the lula in pita bread, pour sauce or dip it.

Beef in a slow cooker

Lula kebab is traditionally cooked on a fire. However, at home, with such a kitchen assistant as a slow cooker, the dish is much easier. This recipe is based on ground beef, where fat is added for juiciness and tenderness. Required Ingredients:

  • onions - 2 pcs.;
  • fat - 150 g;
  • beef - 500 g;
  • salt, black pepper - to taste;
  • ground cumin - 0.5 tsp;
  • zira - 0.5 tsp;
  • vegetable oil - for frying.

Instruction step by step:

  • Grind the beef through a meat grinder, mix with chopped fat and onions. Add salt, pepper, cumin, cumin.
  • Mix thoroughly, beat off, leave in the refrigerator for an hour.
  • We form sausages with wet hands. Fry in a slow cooker, preheating the vegetable oil, in the “Frying” or “Baking” mode.

From veal at home in air grill

You can cook kebab at home using a device such as an air grill. Using it is a pleasure, because cooking does not take time and effort from the hostess. The dish comes out juicy, fragrant and very tasty. Required Ingredients:

  • veal fillet - 500 g;
  • garlic - 5 cloves;
  • onions - 2 pcs.;
  • fat - 150 g;
  • salt, ground black pepper, zira, cilantro - to taste.

Step by step cooking process:

  • We grind the meat in a meat grinder, mix it with chopped garlic, onion, fat, spices.
  • Minced meat is thoroughly kneaded, beaten off, left for an hour and a half in the refrigerator.
  • Soak wooden skewers for half an hour in cold water.
  • We form cutlets, string them on skewers, crush them with our hands, making sausages.
  • Place on an air grill grate greased with oil.
  • Cook at a temperature of 260 degrees, on the middle grill, high fan speed for 20 minutes.

How to fry a frozen semi-finished product on a wire rack

An option for the laziest is a semi-finished kebab. To taste, it is far from cooked at home, but for lack of time, you can use it. It is recommended to choose only high-quality semi-finished product. Required Ingredients:

  • vegetable oil - for frying:
  • semi-finished products lula kebab - 6 pcs.

Step by step preparation:

  • Semi-finished products need to be thawed.
  • Grease the grate with oil. We lay out the blanks between the rods.
  • Fry, turn once on the other side, until golden brown.

How to cook in a microwave with a grill

In the absence of the opportunity to go to nature and enjoy bonfire lulas, cook at home in the microwave from minced chicken. According to the presented recipe, the dish comes out very juicy, tasty, fragrant. Skewers must be used not round, but flat. Required components:

  • ground paprika - 0.5 tsp;
  • onions - 2 pcs.;
  • parsley - 0.5 bunch;
  • salt, black ground pepper - to taste;
  • garlic - 2 cloves;
  • chicken fillet - 600 g.

Step-by-step cooking master class:

  • Grind the chicken fillet in a meat grinder, mix with finely chopped onion, garlic, parsley, salt, black pepper, paprika.
  • We knead the minced meat thoroughly, beat it off, throwing it with force on a cutting board at least 20 times. We send it to the refrigerator for half an hour. Soak skewers in cold water.
  • We form sausages, string them on skewers. Microwave on medium power until fully cooked.

On skewers in an electric barbecue

On the grill you can cook a dish with an amazing taste - Uzbek lula kebab. However, at home, this device will be successfully replaced by an electric barbecue. This kitchen assistant greatly facilitates the work of every housewife. Serve this meal with potatoes or another side dish. Required components:

  • lamb - 500 g;
  • tail fat - 150 g;
  • salt, pepper - to taste;
  • onion - 2 pcs.

Recipe:

  • We grind meat in a meat grinder.
  • Finely chop the onion and fat with a sharp knife.
  • Mix meat, fat, onion. Intensively beat the minced meat, leave for an hour in the refrigerator.
  • We sculpt cutlets, string them on skewers, squeeze them with our hands to get the shape of a sausage.
  • Fry in an electric grill until done.

Turkey diet recipe

Turkey meat, judging by the reviews, is liked by many due to its tenderness, juiciness and sweet taste. Cooked lula kebab with such meat is considered a dietary option. The process is not complicated at all, and the result will pleasantly surprise you. Required Components:

  • turkey fillet - 450 g;
  • soy sauce - 2 tablespoons;
  • vegetable oil - 1 tbsp;
  • protein - 1 pc.;
  • garlic - 2 cloves;
  • salt, pepper - to taste;
  • onion - 1 pc.

Step by step cooking scheme:

  • Grind meat through a meat grinder. Chop the onion and garlic with a knife. Mix minced meat, vegetable oil, soy sauce, onion, garlic, salt, pepper and protein.
  • Mix thoroughly, beat off, send for an hour in the refrigerator. We soak the skewers.
  • We form sausages, string them, put them neatly on the grill. Fry on all sides until browned.

Calorie content of the dish

Georgian or other oriental lula kebab has a rich composition of vitamins, minerals and other useful substances. The product contains organic acids, carbohydrates, fats, proteins, dietary fiber, vitamins A, PP, groups B, C, E, iron, calcium, potassium, zinc, chromium, fluorine, copper, etc. Depending on the type of meat used to prepare this oriental dish, its calorie content changes:

  • lamb kebab - 340 kcal per 100 g;
  • pork and beef - 240 kcal;
  • beef - 210 cal;
  • chicken - 143 kcal.

Video recipes

A well-cooked lula kebab is the king of all kebabs and barbecues. It can be made from lamb, chicken, veal, marbled beef. At first glance, the process of preparing the dish is simple: finely chop the meat, mix with onion and fat, form cutlets, string and fry. However, not everything is so easy! The main secret is the correct stringing on skewers, which is not so easy to do. In addition, there are subtleties in the preparation of minced meat. And you will learn about them by watching the YouTube videos below about cooking lula kebab from famous gastronomes.

Recipe from Stalik Khankishiev

From minced meat

Of the three varieties of meat on the coals

Caucasian kebab vs pizza and hamburger The famous Caucasian cuisine is gaining more and more popularity among the population of Russia. Many people now prefer to order famous Ossetian pies, various kinds of kebabs, kebab or vegetables and mushrooms baked on coals instead of the usual pizza for a corporate party. Thanks to the emergence of such services as http://shashlik1.ru/menyu, now everyone will be able to taste hot juicy shish kebab, hearty, stewed over coals, mushrooms, try unique Caucasian salads of vegetables baked over coals. And most importantly, you will not need to bother with free time, buying and preparing food, making a fire and cooking. Caucasian dishes cooked on coals always remain welcome "guests" on the table, making the table bright and festive. Well, for those who have found some free time and who like to cook on their own, we have prepared this recipe. In this article, we decided to talk about one of the dishes of Armenian cuisine, which is cooked on coals - Lyulya-Kebab in Armenian from lamb.

Recipes for cooking spicy Lyulya-Kebab in Armenian

  1. Lula Kebab can be made from beef, pork, poultry, but in the classic version only lamb is used. Do not be lazy, walk around the market and take fresh and not old lamb. The quality of the dish will depend on your choice of meat. Old lamb will be tough, take longer to cook, and cause the dish to dry out before the cooking time.
  2. To prepare Lula-Kebab, only a sharp knife is used; it is advisable not to use a meat grinder. Lamb must be cleaned of film and tendons. Rinse and finely chop with a knife. Peel the onion, rinse and chop very finely. Place the onion and meat in a bowl. Add vodka, salt and pepper. Mix and taste.
  3. Now the most difficult stage. We put the minced meat on the table and begin to knead and beat it very carefully. This must be done in order to maximize the protein from the meat. Minced meat, in this case, will become very viscous, which will allow it to sit firmly on the skewer and not fall apart during cooking over coals. Do not spare your efforts and try to spend at least 15 minutes on this procedure.
  4. Put the prepared minced meat in a saucepan or cup, cover with a lid and refrigerate for at least 3 hours. As in the case of barbecue, the kebab should ripen, marinate in its own juice.
  5. We advise you to cook kebab on varieties of fruit trees, which we have already talked about in one of our articles. Fruit firewood not only provides the necessary steady heat, but also gives the dish a special subtle fruity aroma. We make small sausages from minced meat, the size of large sausages and a little more diameter than sausages. Thread onto skewers and place over coals. During cooking, turn the skewer often and do not allow open flames to appear.
  6. juicy Lyulya-Kebab from lamb in Armenian style ready. And this dish is served to the table in this way. The bottom of a wide tray is laid out with bright green lettuce leaves. Thin Armenian lavash is placed on the salad. On pita bread we place skewers with hot juicy incredibly fragrant Lula-Kebab. Sprinkle a variety of fresh herbs on top. On the sides of Lula-Kebab, decorate with bright cuts of fresh cucumbers, tomatoes and bell peppers. Serve with Lyulya-Kebab in a separate bowl or Caucasian sauce. Use this dish immediately after cooking, after additional heating, Lula-Kebab loses many of its unique taste properties and almost all of its aroma.
Enjoy your meal!

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