How to cook lula kebab at home in a frying pan: 5 recipes

4 servings

40 minutes

312 kcal

5/5 (1)

Today I will introduce you to a simple and very tasty dish - lula kebab. This meat dish is prepared in the Caucasus, skewered and fried over a fire. The result is long, flavorful sausages.

We usually cook lula kebab on the grill when we go on vacation. But with the arrival of cold weather there is no such possibility, so I cook them in a frying pan at home. I’ll tell you how to cook juicy, flavorful, golden-brown lula kebabs in a frying pan in my recipe.

The subtleties of cooking lula kebab in a frying pan

1. Particular attention is paid to minced meat; it should not be too soft and tender. On the contrary, minced meat is often used for kebab. The piece is thoroughly washed, then cut into small pieces with a sharp knife. In cases where preference is given to a meat grinder, choose a large mesh.

2. It doesn’t matter on what basis lula kebab is prepared, from chicken or lamb in a frying pan, recipes rarely include eggs. To make the meat base more viscous, the minced meat is supplied with fat tail fat (classic), lard or chicken fillet. This move will prevent the mass from spreading and slipping off the skewers. Also, before forming the sausages, the meat base is cooled in the refrigerator for 50-60 minutes.

3. Fat must be chopped with a knife before adding. If you want to make the chopping process easier, place it in the refrigerator for a while before cutting.

4. The frying technology itself is not difficult. For the first 2-3 minutes, the formed sausages are fried in a large amount of hot oil. When the crust appears, the heat is reduced to medium, in this state the dish is cooked until cooked (about 10-12 minutes).

Ingredients

To prepare lula kebab you need to prepare: lamb or a mixture of pork and beef into minced meat (1 kilo), for which the meat will need to be finely chopped using a heavy knife, a kitchen hatchet, or coarsely minced in a meat grinder.

You will also need products: 250 or 300 grams of tail fat or lard, 3 heads of onions, a teaspoon of dried basil, dried cilantro, whole coriander, half a teaspoon of cumin, ground black pepper (teaspoon) and the same amount of ground red pepper, a tablespoon a spoonful of salt without a pea.

Lamb lula kebab in a frying pan: “classic”

• cilantro (greens) - 45 gr.
• onion - 2 pcs.
• fat tail fat - 280 gr.
• lamb meat - 1 kg.
• spices - in fact

If you don’t yet know how to cook the world’s most delicious lula kebab, we suggest making this recipe a reality at home. The dish is fried in a frying pan, as it should be.

1. Rinse the meat under the tap and dry it to remove excess moisture. Get rid of all kinds of films and veins. Arm yourself with a large knife and make minced meat. Grind it as finely as possible.

2. Keep the tail fat in the cold in advance to make it easier to grind. Slice and add to lamb. Add diced onion to this.

3. Rinse the cilantro; do not use the stems. Chop it and mix it into the general minced meat, carefully combining the ingredients with your hands. Season with spices and salt to taste, start kneading.

4. This is the longest process and takes from 10 to 20 minutes. It is necessary to knead the minced meat with your hands until a viscous consistency is formed. When the desired result is achieved, leave the base in the refrigerator for 1 hour.

5. After the specified period, remove the meat mass. Place your hands in a container of water and start making sausages of the same shape. Since you need to cook lula kebab in a frying pan according to all the rules, the sausages should taper slightly at the edges.

6. To have a clearer idea of ​​the size of the cutlets, focus on the indicators: for one sausage there is an amount of minced meat the size of a tennis ball.

7. Before preparing lula kebab, you should take skewers. If you don’t have them at home, use wooden bamboo sticks. Before frying in a frying pan, you need to attach a skewer to the cutlet and press it inside, then seal the edges of the minced meat back.

8. Pour oil into the frying pan, heat it to maximum, and send the sausages for frying. Turn occasionally and cook until a crust forms on the entire surface.

9. Next, reduce the power of the stove to the middle, set it to 10-12 minutes and continue simmering. Turn the cutlets over. Once cooked, serve with spicy sauce and vegetables.

Basic principles of cooking delicious meat

This dish is quite capricious; if prepared ineptly, it tends to fall apart during the frying process. To ensure that meat sausages come out juicy, tender, melting in your mouth, but with a crispy crust, you need to follow time-tested tips.

• Good choice of meat. It must be fresh, not defrosted, without foreign odors. Fatty meat is best, especially for more dietary chicken and veal.
• Don't forget about fat; the traditional recipe uses fat tail fat, but it can be replaced with pork fat. It should be about ¼ of the total volume, but not less, then the minced meat will acquire the required viscosity, and the finished product will acquire juiciness.
• Avoid adding traditional cutlet fillers (bread, potatoes, eggs).
• Finely chop the onion so that it releases its juice when frying, or first grate the product and carefully remove the juice, otherwise the minced meat will become too liquid and unsuitable for forming sausages.
• Use a minimum of additives - only salt and spices. Among the latter, black and red ground pepper, fresh herbs, coriander, and cumin are suitable. Salt should be used sparingly to retain the juices in the meat.
• You need to knead the mixture for a long time, at least 15 minutes, so that the meat begins to separate into fibers, when the minced meat becomes viscous, homogeneous and holds well in your hands, it can be placed on skewers.
• It is convenient to sculpt the blanks with your hands soaked in cold water.
• If wooden skewers are used as a base, they need to be soaked in water for 10-15 minutes; dry ones will burn in the oven.
• When forming sausages, you should carefully press the mixture to the base, pressing it with your fingers (especially at the edges) and squeezing out air bubbles from the inside - otherwise juice will accumulate and boil there, which will cause cracking and damage to the sausage.
• The dish should be cooked at high temperature, which causes the formation of a dense crust on the meat, this will help retain all the juice inside. If the heat is too low, the workpieces soften and fall into pieces.

Chicken lula kebab in a frying pan

• chicken fillet - 0.5 kg.
• onion - 1 pc.
• parsley - 10 gr.
• garlic cloves - 3 pcs.

1. Wash the chicken, dry it, chop it with a large knife. Chop the onion into cubes, chop the parsley without stems. You can add a small piece of chili pepper by chopping it randomly.

2. Combine all the listed components, sprinkle with ground pepper, salt, add garlic pulp. Begin to intensively knead the base with your hands until you obtain a viscosity. Then pound on a cutting tray for fluffiness.

3. When deciding how to prepare sausages for lula kebab, it is recommended to wet your hands in cool water. At home, sausages are formed arbitrarily, but according to all the rules and frying in a frying pan, it will be better if the cutlets have slightly narrowed edges.

4. Pour oil into the pan and heat it to maximum. Throw the product onto the fryer and cook until browned, turning constantly. Then reduce the power to the middle, mark another 7 minutes and turn off.

Lula kebab made from mixed minced meat with bell pepper

• minced pork and beef - 800 gr.
• onions - 3 pcs.
• lard - 90 gr.
• sweet pepper - 2 pcs.
• green onion feathers - 3 pcs.
• garlic cloves - 4 pcs.

1. It is better to take minced meat from pork and beef. The lard must be chopped in advance, passed through a large mesh grinder and mixed into the meat base.

2. Chop two onions with a large knife or chop with a blender (not recommended). Add to the minced meat, add chopped green onion, garlic pulp, ground pepper and salt.

3. Start kneading the minced meat for 10-15 minutes. Then place it in the refrigerator for 45-60 minutes. During this period, peel the sweet pepper and chop into squares. You should have one onion left, it needs to be chopped into rings.

4. The minced meat has cooled down, let’s start forming the cutlets. Be sure to wet your hands in cold water beforehand to prevent the meat base from sticking to your hands. The sausages should reach 7 cm in length with a diameter of 2.5-3 cm.

5. Now arm yourself with skewers or bamboo sticks. First thread the cutlet, then a piece of sweet pepper and onion. Next again comes the cutlet, vegetables, etc. After formation, the lula kebab is fried for 13-15 minutes until crusty.

Pork kebab

Products you will need:

• 500 g pork;
• fresh lard – 200 g;
• parsley - 1 medium bunch;
• 200 g red onion;
• 120 g regular onions;
• 2 tsp. khmeli-suneli;
• wine vinegar (or regular);
• sugar - 1 tbsp. l;
• salt;
• vegetable oil;
• paprika – 1 tsp;
• ground black pepper;
• 1 lemon.

Steps

1. Additionally, you will need 7 wooden skewers. These products will make 7 lula kebabs.
2. Lard and meat are cut into pieces and twisted through the large holes of a meat grinder.
3. Suneli hops, paprika, salt (about 1 level teaspoon) and black pepper are added to the resulting minced meat.
4. The minced meat is mixed well and put in the refrigerator for 20-30 minutes.
5. During this time, you can prepare other products. Cut the red onion into rings, add sugar, salt (1 tsp), 2 tbsp. l. wine vinegar and a small pinch of black pepper.
6. Pour 200 g of boiling water over everything and set aside for 20 minutes to marinate. Then the liquid is drained and the onions are placed on a plate.
7. Regular onions are cut into small cubes, and parsley is chopped.
8. Parsley and onions are combined with minced meat.
9. Mix everything well.
10. Elongated lula kebabs are formed from minced meat on skewers, giving them a slightly flattened shape.
11. Then fry the lula kebabs in a frying pan with vegetable oil, carefully turning all sides until golden brown. It is better to keep the heat on medium – so that the sides are well-fried, but not burnt.
12. Lula kebabs are ready. Serve the products with pickled onions, sprinkling their surface with lemon juice. Bon appetit!

Beef lula kebab

• minced beef - 0.5 kg.
• greens - 15 gr.
• onion - 1 pc.
• hops-suneli - 1 gr.
• pepper mixture - 1 gr.
• butter - 60 gr.
• mint, basil, oregano (dried) - 1 g each.

Before you prepare lula kebab, arm yourself with all the presented ingredients at home. The dish is easy to fry in a frying pan.

1. Soak bamboo skewers in cold water. The procedure will take no more than half an hour. Take ready-made minced meat or prepare it yourself. In the lula kebab recipe, all ingredients must be fresh.

2. Homemade minced meat ensures that the cutlets will not fall apart when frying in a frying pan. Meanwhile, peel the onion and chop into cubes. In this case, such a vegetable does not need to be passed through a meat grinder.

3. Finely chop the greens and mix them with the onions to the minced meat. Add the necessary spices and butter. Achieve homogeneity from the components. After this, the minced meat must be beaten on the table. Leave the mixture to infuse for a third of an hour.

4. Make sausages weighing no more than 150 grams. String the mixture onto sticks. The kebabs will be about 8 cm in length and 4 cm in diameter. Try to make approximately equal sausages so that they can fry evenly.

5. It’s easy to figure out how to fry lula kebab; to do this, heat the oil in a frying pan. Use a container with a thick bottom. Fry the sausages at maximum power on each side for 1 minute. Reduce the burner to low. Cook the dish for about 10 minutes.

When deciding how to cook lula kebab, follow the recipe at home. The dish is quite simple to fry in a frying pan. Enjoy your snack!

Turkey diet recipe

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

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

Step-by-step preparation scheme:

1. Grind the 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.
2. Mix thoroughly, beat, put in the refrigerator for an hour. Soak the skewers.
3. We form sausages, string them, place them carefully on a grill pan. Fry on all sides until browned.