Lula-kebab is a dish widely distributed in Asia and the Caucasus. This, in fact, oblong cutlets from chopped meat and necessarily with the addition of onions. Fry them on coals. How to make lamb kebab from pork, read below.
Ljula-kebab from pork on skewers
Ingredients:
For stuffing:
- pork lean - 1 kg;
- lard - 300 g;
- onion - 300 g;
- olive oil - 5 ml;
- garlic - 4 cloves;
- lemon juice - 5 ml;
- cognac - 50 ml;
- mixture of 5 peppers - 1 teaspoon;
- basil.
For sauce:
- lemon juice - 15 ml;
- tomatoes - 2 pcs .;
- dill - 1 bunch;
- basil - 1 bunch;
- olive oil - 55 ml.
Preparation
My meat and cut it in portions. Fold it in a bowl, add olive oil, cognac, lemon juice, basil, salt and a mixture of 5 peppers. Mix well and leave for 2 hours.
Now we prepare minced meat for lamb-kebab from pork: lettuce, onions, lard and cloves of garlic are passed through a meat grinder using a grate with small holes. We put in the minced basil and mix it and we give the hour to stand up. Now we collect a handful of pork forcemeat, we form an oblong cutlet from it and put it on the skewer. And that the mass to hands is not liquefy, they can be moistened in hot water. The best coals for frying kebabs are obtained from cherry, oak or beech.
So, spread the skewers over the hot coals and fry until ready, constantly turning over. We prepare the sauce for lyulya-kebab from pork: cut the tomatoes into small cubes, cut the greenery minutely. Spread the prepared ingredients in the sauceboat, pour olive oil, lemon juice and mix. If the sauce comes out dense, you can pour a little water. Lulia-kebab from pork is served to the table together with sauce and fresh vegetables.
Recipe for lamb kebab from pork and beef
Ingredients:
- ground beef - 500 g;
- minced pork - 500 g;
- garlic - 4 cloves;
- onion - 5 pieces;
- salt;
- spice.
Preparation
Mince place in a large bowl, salt, add spice to taste. Chop onion and garlic. In this case, it is better to pass the onion through a meat grinder or rub on a large grater, but it is desirable to pass cloves of garlic through a special press. Solim, add spices and mix well. Mix the stuffing for a long time, you can even beat it off a bit. Thanks to this, the protein will be extracted from the meat, and the mass will become viscous. We form out of it oblong cutlets and place them on the grill for barbecue. Install it over the coals. We fry the kebab, until we are ready, which is checked for the color of the juice that is allocated - if it is clear, then the dish is ready!