Lulya-kebab from beef. The recipe for you

Many people, seeing colorful images of delicious meat dishes on signboards or showcases of restaurants or cafes, often do not know what is depicted. Sometimes the loud words of the calls "We invite you to taste delicious meat dishes!" Cause an irresistible desire to visit such a hospitable institution. And maybe we'll try to cook it ourselves?

Lula-kebab is a very famous meat dish, which is often prepared by residents of Central Asia, the Middle East and the Caucasus. Each nationality has its own secrets in the preparation of lub-kebab from beef, and in most cases from mutton. To prepare this delicious and mouth-watering dish, it is necessary to correctly select the meat of a young animal. It should not be older than one year. And if you already have such an important ingredient as the meat of a young lamb, then you can start cooking kebab lamb-lamb. Although another type of meat will do. This is a matter of individual taste.

So, let's start preparing this national oriental dish according to the proposed recipes, which will help diversify the menu of your family table.

Lulya-kebab from beef. Recipe

It's not at all difficult to cook this meat dish at home. For making stuffing for lyulya-kebab we need a small piece of meat tenderloin. It contains a small amount of fat, and such meat can easily be ground in a meat grinder. We scroll it through a meat grinder and add the finely chopped onions. What is the secret here? The finer you crumble the onion, the more juicy the consistency of the minced meat will be after the onion and the meat are mixed.

You can not do without adding spices and fragrant herbs. It is in this case, useful cilantro, salt and black ground pepper.

There is one more important point in the preparation of lamb-kebab from beef. The recipe for the airiness of this dish is simple, but without observing its dish, it will not be what it would be like to see and taste it. Be sure to thoroughly mix and discourage minced meat. Then it turns out more viscous and gets rid of excess air. Then we put the stuffing in the refrigerator for two or two and a half hours.

After cooling, we take minced meat from the refrigerator and proceed to the formation of lub-kebab from beef. The recipe for cooking this delicious dish is that further it is necessary to form small balls with moistened hands of forcemeat, and when spreading them on the skewers, they should be spread out into oblong form. At the edges, where the skewer passes, you need to tighten the holes tightly, so that the air is not inside. And now the most interesting moment has come. On the warmed-up brazier carefully lay out the skewer with lyulya-kebab. It is necessary to turn these sausages from minced meat, so that the meat is well baked, and a ruddy crust covers it from all sides evenly.

When the lyulya-kebab is ready, we remove it from the skewers and place it on a beautiful wide plate.

In secret, we can share a small trick, after using which minced meat for lyulya-kebab turns airy, crumbly and soft. Simply when making it, you need to scroll the meat several times on a meat grinder with a fine grate. To make mincemeat even softer, soak a bun in a milk and mix with the meat. But this is the secret of cooking at home, they can only be used by housewives. Professional chefs do not resort to such methods of softening the stuffing.

Lula-kebab from beef, the recipe of which we told you, has its own characteristics, and, at the same time, it is a fairly simple cooking process. You can easily make your guests happy by serving this wonderful meat dish, which reminds us of our favorite shish kebab. After all, the one and the other delicacy are obtained with the smell of smoke from the fire.