Famous oriental lub-kebab on the grill

The famous lyulya-kebab is a real dish of oriental cuisine. Its name can be translated as a "tube of roasted meat." Indeed, the product is a minced meat cutlet, rolled up in a tube and fried from all sides to a crispy crust. By tradition, it is supposed to fry the kebab at the grill. Some mistresses, fearing unpleasant consequences, prepare fragrant sausages on a lattice or even in a frying pan. But this is already obtained not lyulya-kebab, but something similar to it.

To prepare the correct, real lyulya-kebab on the grill, you need to clearly remember a few rules, without which it will be difficult to achieve the desired result.

First, traditionally this dish is made from lamb. Of course, you can take any other meat: pork, beef and even chicken. But the real eastern lyulya-kebab on the grill will only come from a fresh lamb.

Secondly, meat for minced meat should always be fresh. When thawing, the product loses its elasticity and releases a large amount of juice. The semi-finished product can turn out to be liquid. In this case, it will be difficult to form a dense cutlet.

Thirdly, there is a special technology for preparing minced meat for lyulya-kebab:

1. A piece of fresh meat should be cleaned of films and grease, cut into strata with a thickness of not more than 1½ centimeters.
2. Billets lay on a cutting board and carefully cut them with a hatchet, both along the fibers, and across. The process continues until the meat plates turn into minced meat.
3. The same procedure must be done with bacon. It should be a viscous, thick mass, which when combined with meat will get a mince of viscous consistency, sufficient to make dense cutlets.
4. To the semi-finished product, add onions. It should be cut with a knife neatly into small cubes. If the bulb is passed through a meat grinder, the excreted juice will make the stuffing very liquid.
5. It is necessary to mix all the original products thoroughly, and then carefully discourage the resulting mass. For this, a bag of minced meat should be raised and thrown back into the bowl with force. This procedure should be repeated within ten minutes. After such a beating, the minced meat will become much denser, and it will be easier to mold out of it.
6. The prepared mixture should be covered with a film and placed directly in a bowl for several hours in the refrigerator. This is necessary so that the fat can freeze. From such minced meat cutlets will be molded much easier.

Only by following all the above rules, you can prepare the correct lub-kebab on the grill.

Among the peoples of Central Asia and Transcaucasia, this dish is considered to be national. He is cooked for various holidays and when waiting for welcome guests. Cutlets, fried on skewers, look very exotic and popular in the people, even more famous barbecue. In order to understand how to prepare lyulya-kebab on a grill, you must first prepare the necessary products. The cutlet mixture must consist of ingredients taken in a certain ratio:

For 1 kilogram of mutton, you need 250 grams of fatty fat (you can take 0.5 kg of fat), salt, a couple of onions, a tablespoon of coriander ground, 1 tablespoon black pepper and verdure greens, 1 spicy pepper.

When mixing minced meat, you must strictly observe the percentage of products. Then we do the following:

1. Minced meat, prepared in advance according to all the rules, to get out of the refrigerator and to make out of it cutlets of elongated shape.
2. Gently place the workpieces on the skewers.
3. In the barbecue beforehand to build a fire and allow the wood to burn out.
4. Skewers with cutlets to strengthen over smoldering coals.
5. Fry until a typical crust appears on the surface. The product must be constantly turned so that it can warm up from all sides. Ideally, the lub-kebab should have a dense crusty crust, and inside is a juicy and tender flesh.

It is not enough to know how to properly prepare a kebab lulia, you still have to be able to give it to the table appropriately. The finished product is usually placed directly on the skewers in a serving plate together with greens and vegetables. As a side dish, boiled rice or a pickled onion is also suitable. There is another interesting option. Fried cutlet can be removed from the skewer, wrapped in thin lavash and poured with sauce. In this case, the lub-kebab slightly resembles shawarma. It is better to eat such a dish hot. The cooled lyula-kebab loses an effective contrast of a soft core and a crispy shell. To wash down such masterpiece it is possible any soft drinks or red dry wine.