How to cook lamb kebab from lamb?

Lamb kebab is a nourishing, appetizing and fragrant dish that will equally look organic on an everyday dining table and on a picnic as an alternative to kebabs. Its preparation requires only basic ingredients and does not take much time.

Although traditional kebab is made of lamb, it can also be cooked from other types of minced meat. However, it is still better to start exploring this dish, following the proven recommendations. The mince for this meat dish is different from the mince for meatballs, as it does not involve eggs, semolina, potatoes or bread. To sausage does not fall apart, you need to cook only from fresh lamb, which is not previously thawed.

One hundred grams of food contains 266.63 calories, which corresponds to thirteen percent of the daily intake. The ratio of BJU is as follows: 12.12 grams of proteins, 22.59 grams of fat and 5.24 grams of carbohydrates.

Ideally, you should chop meat for minced meat with either an ax or a pair of knives designed for this purpose. The use of a meat grinder is permitted only in an exceptional case and only in the presence of a lattice with large holes. Fat fat is responsible for increasing the viscosity, but if the ability to find it is missing, you will have to use lard. Of course, in this case, the taste of the finished dish will be somewhat different. The fat itself or the fat must be crushed.

In the traditional recipe indicated the mandatory addition of onions in the stuffing, but subject to a couple of conditions. Firstly, it should not be too much, not more than one-fifth of the volume of meat, and secondly, it can only be cut with a regular knife - this will reduce the amount of juice that appears. Knead the final mixture with your hands and long enough - up to twenty minutes. In addition, there are recommendations to beat off the mince before forming sausages, as well as slightly cool.

Many cooks believe that, for lula kebab, unlike many other dishes, the use of old and not the freshest mutton is allowed. However, in this case, even before the start of the minced meat cooking, the pieces will need to be rubbed with vodka or mustard and let stand for sixty minutes. Then you should start cutting minced meat. By the way knead it necessarily need hands, preferably with gloves. If your hands are not covered with anything, then for convenience they should be dipped in hot water, and in the presence of rubber gloves - only in cold water.

At home, it is not so difficult to make the lamb kebab from lamb itself. To prepare one of the classic versions, you will need a kilogram of meat, 200 grams of chicken fat, three onions, salt, black pepper and seasoning, for example, coriander and zira, as well as fresh greens. The whole flesh is cut off from the lamb thigh, after which it is washed and freed from excess fat and tendons. Next, a kitchen hatchet is taken, minced meat is cut with its help. For this purpose, it is not forbidden to use the usual meat grinder - it is much easier to make stuffing at home.

Fat fat should also be finely crushed, and then mixed with minced meat, spices, chopped fresh herbs, ideally cilantro, salt and pepper. Knead minced need for about a quarter of an hour, until it leaves all the excess liquid. Then sausages of medium size and medium thickness are formed from meat.If the kebab has to be cooked in nature, then it should be done on skewers, and if at home, then on wooden skewers.

The oven warms up to 200 degrees, the sausages are fried until golden brown appears. The same result is expected when cooking on the grill. Tweaking is made from vinegar rings sprinkled with vinegar and mixed with greens.

In the oven, meat delicacy is prepared using a kilogram of meat, 200 grams of onion, 100 grams of fat tail fat, ten grams of dried dill, ten grams of dry basil, twenty milliliters of sunflower oil, salt and pepper. Crushed minced meat and fat are mixed with hands, then chopped onion, salt with pepper, dill and basil are added to them. A homogeneous mass should be left to cool for sixty minutes, then form sausages out of them.

Each kebab is strung on a wet wooden stick, and then placed on a tray covered with foil. The oven warms up to 200 degrees, sausages are roasted for about half an hour, turning from time to time. When they are fried from all sides, but they are not yet ready from the inside, you need to cover the meat with an additional piece of foil to avoid burning. It is better to serve kebab with baked vegetables: onions, tomatoes and sweet peppers. They will bake right along with the sausages, if strung on sticks.

The kebab in a skillet is made of the following products: a kilogram of lamb, 100 grams of lard, 200 grams of onion, six teeth of garlic, sunflower oil, salt and spice, fifty grams of flour, ten grams of powdered mustard, 0.2 liters of water, ten milliliters of nine percent table vinegar, pinch of sugar and five Armenian lavash. Meat, bacon and onions are broken with a hatchet and mixed. Then spices are added to the meat mass, as well as chopped garlic. Thoroughly knead mince with your hands, you should put it in the fridge for about an hour.

Mustard mixed with vinegar and sunflower oil, garlic residues, salt and sugar are also added. Flour is fried in a dry pan until it turns out to be a delicate pastel color, after which water is poured in a thin stream. It is necessary to add liquid until the sour consistency is obtained, and the substance continues to boil over low heat, stirring.

When you get a "jelly", you can connect it with mustard liquid. Sausages are made of minced meat, which are then roasted over high heat from all sides until browning, and then “cooked” over medium heat for ten minutes. Lavash is cut into two halves, in each of which a ready-made sausage is wrapped. Served ready-made dish with mustard sauce.

Cooking lula kebab on the grill begins with the preparation of ingredients: a kilogram of meat, 200 grams of sheep fat, ten grams of salt, 150 grams of onion, five grams of black ground pepper, a pinch of jeera and coriander, as well as 50 grams of fresh cilantro. The meat is washed, dried with a paper towel and processed until minced. Fat fat will need to be slightly cooled and then rub on a grater. The bulbs are finely chopped with a knife, the same happens with greens. Finally, all the ingredients are combined into a single mass, which will have to be kneaded and cooled.

Small pieces of minced meat tightly stick to the skewers so that the thickness of one sausage does not go abroad in three and a half centimeters. Otherwise, the inside of the meat will be raw, but on the surface it will already burn. The resulting kebabs are placed on the grill over hot coals.You will need to cook them for about fifteen minutes, often turning over the sausages and fanning them from time to time.

Having mastered traditional recipes, it would be nice to master the variation of lula kebab in Georgian. The main change is the addition of beef and the absence of fat tail fat. For cooking you will need half a kilo of beef, half a kilogram of lamb, a few onions, a teaspoon of ground barberry, thin pita, salt and black peppercorns. The meat of both varieties is cut with a hatchet so that it looks even. Peeled onions are cut into small pieces and mixed with meat.

The total mass must be salted, seasoned and knead with your hands for ten minutes. A good solution would be to additionally beat the meat for about five minutes. This is done as follows: the meat is divided into fragments and is thrown onto a wooden board. Then you can proceed to the formation of sausages. Hands are dipped in warm water with vinegar, after which the stuffing is attached to skewers so that bends appear.

Georgian kebab is roasted on hot coals, in which white ash is already visible. It usually takes a quarter of an hour to get the dish ready, provided it is periodically turned over. Sausages are served on pita bread, sprinkled with onion rings and barberry. You can also roll pita bread into a roll for greater convenience while eating.

No less interesting is the recipe for lyula-kebab in Azerbaijani style. The list of ingredients includes one and a half kilograms of lamb pulp, 300 grams of sheep fat, three cloves of garlic, large onion, salt, spices and herbs. The washed and cleaned meat is chopped up to a state of forcemeat, and the cooled fat is rubbed on a grater. Meat, fat, chopped onion and chopped garlic are combined in a separate container. Half a teaspoon of Zira, the same amount of coriander and a few pots of black pepper are heated in a frying pan, and then mixed with Reyhan (basil) and dried mint.

To learn how to cook lamb kebab, see the video below.