Practically every nation has its own version of kebab, we have an authentic doner and lulia: the first is prepared with pieces on a vertical grill, and the second is molded with minced sausage and browned in this form. In both cases there is a simple and satisfying dish, which is convenient to cook outdoors and take with you. Read the recipes of our versions of kebab below.
Lulia-kebab - recipe in the oven
If there is no possibility to cook kebabs on the grill, you can make it in the oven. Of course, the stunning smell of coals in the oven is not achieved, but the meat will still remain juicy and tasty.
- onion - 165 g;
- beef - 790 g;
- lamb - 230 g;
- a handful of green cilantro and parsley;
- cumin, paprika - for 1/2 teaspoon.
For traditional lulia, the meat is grinded manually with the help of axes or knives, but if there is no time for this simple procedure, then simply pass the beef with lamb through the meat grinder. The resulting stuffing generously salt, add freshly ground pepper, cumin and paprika. Supplement the meat with fragrant greens and chopped onions. Now beat the mince on the work surface for a couple of minutes and leave in the cold for about an hour. Form kebabs and lay them on a baking sheet. Bake the lily at 200 degrees for 15-25 minutes (based on the size).
The recipe for lamb-kebab on the grill on skewers
In the preparation of the lulia on the skewers, the main thing is that the minced meat from these skewers does not fall straight into the coals. Avoid this will help the well-chopped meat, which, after mixing with the rest of the ingredients, should be discouraged and cooled.
- beef - 530 g;
- garlic teeth - 3 pieces;
- onion - 95 g;
- ground coriander, cumin - 1 teaspoon;
- a pinch of hot pepper;
- handful of mint leaves.
If possible, chop the meat by hand, otherwise chop the piece using a meat grinder. Grind the onion and combine it with chopped garlic. Add the mixture to the stuffing and sprinkle the spices. Add the minced meat minced mint, a pinch of salt and mix everything well. Beat the resulting mixture on the work surface at least 10 times or until the mince becomes viscous and sticky, after, leave it in the cold for 3-5 hours. From the prepared stuffing, form kebabs and fry them on the coals until they are ready.
Lulya-kebab - a recipe in a frying pan
- beef (pulp with a minimum of fat) - 1.2 kg;
- onion - 65 g;
- garlic - 3-4 teeth;
- a handful of parsley and mint;
- paprika - 2 tbsp. spoons;
- cumin - 2 teaspoons;
- a pinch of cinnamon and anise;
- red pepper - to taste.
- sour cream - 235 ml;
- lemon juice - 15 ml;
- pinch of paprika;
- garlic - 2 teeth.
Chop the beef pulp, carefully beat it, and then mix with chopped herbs and spices. Leave the mince for a couple of hours in the cool.
Pour the skewers with water and leave for half an hour. Cut the skewers and put on them portions of stuffing. Form kebabs into sausages, then fry over medium heat with a drop of oil until cooked.
The recipe for sauce for kebab lulia is even simpler: mix all the ingredients together and ready.
Doner-kebab - recipe
- pork - 1,2 kg;
- garlic - 3 teeth;
- wine vinegar - 45 ml;
- oregano, thyme, paprika - 1 tbsp. spoon;
- pinch of ground cumin;
- onion - 85 g;
- honey - 10 ml;
- hot pepper - to taste.
Pork is cut as thinly as possible and mix the meat with spices, garlic, garlic, vinegar, honey and onion rings. Put the pork under the press for 2 hours to a day. After a while, fry the meat in portions on a hot frying pan. Serve in pita or lavash, in the company of sour cream sauce and vegetables.