Few people would risk setting up a barbecue and lighting coals in a city apartment to fry meat on skewers. But, as experience shows, it is not necessary to go to extremes. You can often get by with a regular kitchen stove. With its help you get a very tasty lula kebab in a frying pan. The step-by-step recipe with photos can also be adapted for an air fryer, multicooker or electric grill. The main thing is that the minced meat is properly mixed, taking into account the proportions of meat, vegetables and seasonings. And remember: no bread or eggs soaked in milk! These are not ordinary cutlets. Shall we get started?

Cooking juicy lula kebab in a regular frying pan

This variation involves breading. Not a classic at all, but how delicious it turned out! Crispy crust with a juicy, spice-scented center. A worthy alternative to the classic - grilled - version.

Required products:

How to fry lula kebab at home in a frying pan (recipe with photo):

This dish is common in Muslim countries. Therefore, the “correct” meat for him is lamb. The second most popular is beef. But who will forbid cooking with pork if religion allows? Of course, this will not be an authentic version, but a modification. But we also cook not on skewers and a grill, but on a frying pan and bamboo skewers. So, minced meat. Use ready-made or grind chopped meat fillet through a meat grinder. Use a fine mesh to achieve maximum uniformity and viscosity.
Finely chop the onion. Pass the garlic through a press. Wash the greens and chop them. You can take several types of herbs - parsley, cilantro, dill, etc. Add dry spices. I used smoky paprika. The effect was interesting. Also, an optional but desirable set includes ground coriander and peppercorns (black and red). Other seasonings are at your personal discretion. Add some salt.
Stir. Knead with your hands until the mass becomes elastic and viscous. Add starch. Stir. Place the minced meat in the refrigerator to allow the fat to solidify.
Prepare the breading. Store-bought crackers are rarely of high quality, so it’s safer to make them at home. Cut 3-4 pieces of white bread or loaf. Dry in the microwave or oven. Grind with a blender (meat grinder) into fine crumbs.
With hands dipped in water, form an oblong piece of kebab. Place it on a skewer. If the meat base is prepared correctly, the minced meat will not deform, break, or fall off the stick
Roll the lula in breading. By the way, you can use flour instead of crackers.
Fry in a frying pan in well-heated oil on all sides until evenly golden brown.
Serve homemade lula kebab with pita bread, pickled red onions, pomegranate, and fresh vegetables.

Classic lula kebab, but not on the grill, but in a frying pan

This is how this dish is prepared in many Caucasian families. Only the heating source is not smoldering coals in the grill, but a home gas or electric stove. A good replacement for regular cutlets.

Required ingredients:

A detailed method for preparing lula kebab from lamb, beef or pork in a frying pan:

In order for the meat to hold its “tube” shape well, it must be quite fatty. To increase the fat content in lamb or beef meat, fat rendered from the fat tail is added. You can add lard to the pork. Cut the ingredients into small pieces. Grind using a meat grinder into homogeneous minced meat. Peel the garlic. Chop coarsely. Separate the cilantro leaves from the stems. Remove the skins from a couple of onions. Cut each into 6-8 pieces. Place everything in a blender.
Grind. A paste with small pieces of onion and spices should come out.
Transfer the vegetable mixture to the meat. Add salt and ground seasonings. Mix thoroughly until the minced meat becomes viscous. To get a plastic base for lula kebabs, it is advisable to cool it for 30-40 minutes in the refrigerator. The frozen fat will allow you to form neat Caucasian cutlets that will not lose their shape when fried. It will gradually melt during heat treatment and will be “sealed” inside, under a crispy crust. The dish will come out very juicy!
Place several kebabs in the heated vegetable fat. Fry on 4 sides, turning the pieces as they fry. It is important that the pan has a non-stick coating. If the dishes are ordinary, then it is better to bread the lula in flour or breadcrumbs.
Place the finished cutlets on napkins to absorb excess fat from the surface. Serve with greens and your favorite side dish.

Lula kebab is a meat dish cooked on skewers. It is especially popular in the Caucasus, Central Asia and Armenia, where kebabs are baked over hot coals. In Crimea, the dish can be found in the national Tatar cuisine, but it is prepared on the grill.

The ease of preparation makes the lula kebab recipe on skewers especially attractive. A minimum of ingredients, no hassles during the cooking process and an amazing delicate taste, no worse than delicious stuffed squid... Therefore, feel free to write down the lula kebab recipe at home and include it in the family menu!

5 secrets on how to properly cook lyulaki bab

• Fatty meat is used to prepare minced meat. In the classic version it is lamb, but for modern Russian cuisine pork, beef and even chicken will be more relevant. The more fat there is in the meat, the more tender the dish will be.
• The meat should be finely chopped with a knife, and not twisted in a meat grinder. This way it will retain more juice, which will provide the dish with tenderness and perfect taste.
• In the classic recipe, eggs are not added to the dish. The “gluten” to maintain the shape of the sausages is lamb fat and meat protein, which is released during its preparation. In order for the minced meat to stay on the skewers, it is crushed and beaten for a very long time. If it is too difficult for you to knead meat for more than 20 minutes in a row, then add an egg or, as a last resort, starch to the minced meat.
• Unlike other Caucasian dishes, the recipe does not use greens. And only black pepper and onion are used as spices. At the same time, ready-made kebabs are served on a “pillow” of parsley, cilantro and other herbs.
• To serve, you need to prepare the lula kebab sauce, its recipe is simple: cut the onion into thin half rings, crush it a little with your hands to release the juice. Pour in barberry powder and pour in wine vinegar for 15 minutes. Then squeeze the onion and sprinkle it over the finished kebabs.

Features of cooking at home

Don't worry about how to make lula kebab at home. Of course, in the classic version, the dish is baked in the open air. But at home you can make it in the oven, fry the meat in a frying pan, and even cook lula kebab in a slow cooker in the “Frying” mode.

To prepare, you will need long wooden skewers on which you will form the cutlets. Some housewives prefer to do without them rather than make a serious mistake. Firstly, the dish loses all its flavor, becoming like ordinary cutlets. And secondly, it’s much more convenient to turn the sausages over while frying or baking. Before threading meat on them, skewers should be soaked in water for 30 minutes and greased with vegetable oil.

Step-by-step recipe for lula kebab at home

Now let’s figure out how to make lula kebab at home from different types of meat.

Lamb lula kebab (classic recipe)

You will need:

• lamb pulp (fat) - 1 kg;
• onion - 300 g;
• lamb fat - 150 g;
• black pepper and salt.

Preparation

1. Finely chop the meat, fat and onion. Salt and pepper the minced meat.
2. Mix the minced meat well and leave to rest for half an hour.
3. Take the minced meat and start beating it on a cutting board. Do this until you feel the stickiness of the meat.
4. Wet your hands and start forming kebabs: take palm-sized minced meat, shape it into a sausage and thread it onto a skewer. If juice is released during the process, you can lightly squeeze the meat.
5. Place the finished skewers in the freezer for 5 minutes, let the fat bind the kebab well. How to cook a dish in a frying pan is clear: fry on each side until golden brown and cover with a lid for a couple of minutes until cooked. If cooking in the oven, place a foil-lined baking sheet with kebabs in an oven preheated to 200° for 20-30 minutes. During this time, turn them over 2-3 times.

Recipe for beef lula kebab as in the photo

You will need:

• beef pulp or prepared minced meat - 500 g;
• onion - 3 large heads;
• sweet pepper - 1;
• garlic - 2-3 cloves;
• salt and pepper.

Preparation

1. Peel 2 onions and grate on a coarse grater. Finely chop the garlic.
2. Mix with minced meat, pepper and salt, mix well.
3. Peel the remaining onion and bell pepper and cut into cubes.
4. Make small kebabs from the minced meat and place on skewers, alternating with onions and sweet peppers.
5. Heat vegetable oil in a frying pan and fry the lula kebabs until golden brown on both sides.

You will need:

• minced pork or fatty pulp - 700 g;
• lard - 100 g;
• large onion - 2 heads;
• spices - cilantro sprigs, basil, coriander, pepper, salt to taste;
• garlic - 2 cloves.

Preparation

1. Peel and chop the onion, garlic, cilantro. Mix with minced meat and spices.
2. Knead the minced meat for at least 20 minutes, sprinkle with vegetable oil, cover with a lid and leave in the refrigerator overnight.
3. Form the minced meat into cutlets and thread onto skewers.
4. Fry in a frying pan or in the oven until golden brown, turning several times.

Chicken lula kebab

You will need:

• chicken weighing 2 kg;
• onion - 1 large;
• a bunch of greenery;
• garlic - 2 cloves;
• salt and pepper, spices.

Preparation

1. Separate the meat from the bones and chop together with the fat.
2. Mix with onion and garlic, add herbs, salt, spices.
3. Mix the mixture well and beat it on a cutting board.
4. Form into long sausages and thread onto skewers.
5. Bake under the broiler for 15 minutes, turning once.

That's all the secrets on how to cook lula hibab at home in the oven or in a frying pan. Try it, it's very tasty!

Video: how to cook lula kebab at home

You can make a very tasty lula kebab from minced meat. Essentially, this is an elongated cutlet, which consists of 80% lamb and 20% fat tail fat, always with the addition of finely chopped onions, herbs and spicy spices like suneli hops. In the traditional version, the kebab is skewered and then grilled over coals, like kebabs.

At home, you can do without a grill and fry aromatic Caucasian cutlets in a frying pan - lula kebab will turn out no worse than on coals, it will be exactly the same juicy, with a tantalizing aroma of spices and an appetizing crust. To prepare, take lamb or beef, lots of herbs, onions and spices. And then combine everything, string it on bamboo sticks and simply fry like regular cutlets. Well, so that you don’t have any difficulties and get a great lula kebab the first time, a step-by-step recipe with photos will help you!

Ingredients

• minced beef 500 g
• onions 1 pc.
• cilantro and dill 10 g
• hops-suneli 0.5 tsp.
• ground black pepper 2 chips.
• ground red pepper 1 chip.
• salt 0.5 tsp.
• butter 50 g
• dried basil, oregano and mint 2 chips each.
• vegetable oil for greasing the pan

How to cook lula kebab in a frying pan

Delicious! Lula kebab in a frying pan turns out juicy inside, incredibly aromatic, with an appetizing crust. You can serve it directly on skewers, complemented with pickled onions, pita bread and hot sauce, fresh vegetables, herbs or salad.

What associations do you have when you see the dish lula kebab - fried meat sausage on a skewer?! For example, for me – the sea, the gentle sun, relaxation, Türkiye. And not in vain, because it was the Turks who came up with this recipe. And to be more precise, the Turkish warriors who, while on a campaign, chopped sheep meat into pieces and fried it, strung on a sword, over a fire. Eh, well done!

Real lula kebab is cooked on skewers on the grill. But since the weather dictates its conditions, you can cook lula kebab at home on skewers in a conventional oven. Of course, the taste and aroma will be a little different, but that won’t stop us! Also, the traditional lula kebab is made from lamb, but culinary experts have gone further and now prepare it from all types of meat and even mushrooms.

According to this recipe, the meat turns out to be tender, aromatic, soaked in tomato juice, just melting in your mouth... Turn on Turkish music and start creating a piece of Turkey at home. And as the Turks say: “Afiyet olsun!”

Recipe Information

Cuisine: Turkish.

Cooking method: in the oven .

Total cooking time: 45 min.

Number of servings: 10 .

Ingredients:

• minced meat (beef and pork) – 600 g
• onion – 1 piece
• sweet red pepper – 1 piece
• dill greens – 1/2 bunch

for salad:

• fresh tomatoes – 3-4 pieces
• red onion – 2 pieces

marinade:

• vegetable oil – 4-5 tablespoons
• grape vinegar 6% – 1.5 tablespoons
• ground coriander – 1/4 tablespoon
• garlic – 2-3 cloves
• salt - to taste
• black pepper - to taste

and:

• bamboo skewers.

Recipe:

1. Cut the red sweet pepper and onion into small pieces, finely chop the dill.
   
   
2. Add chopped onions and sweet red peppers, dill to the bowl with minced meat, season with salt and black pepper to taste.
   
   
3. Mix the minced meat well with your hands. This is where you have to work hard, since when preparing lula kebabs, long-term kneading of the minced meat is the main condition. Prolonged mixing and beating makes the minced meat more viscous and dense, which means it will hold tightly on the skewers and will not fall apart. If time permits, the minced meat should be placed in the refrigerator for 2 hours.
   
   
4. Divide the well-kneaded minced meat for lula kebabs into 10 portions, about 65 grams each. Form “sausages” about 20 centimeters long, string them onto bamboo skewers, which are ideal for preparing lula kebab at home. Bamboo skewers must be pre-soaked in cold water for about 10 minutes. Press down the lula kebabs so that they are pressed more tightly to the skewers. Place the formed lula kebabs on skewers on the grill. Bake in a preheated oven for about 25 minutes at 200 degrees. Be sure to place a baking sheet or a sheet of foil under the grate with the lula-kebs, as juice will drip from them. A baking sheet or foil will protect the oven from contamination.
   
   
5. While the lula kebab is browning its sides in the oven, it’s time to prepare the tomatoes and red onions for it. To do this, you first need to make a marinade: pour vegetable oil and grape vinegar into a cup, add spices: ground coriander and black pepper, as well as garlic, cut into thin slices, and salt. Beat the marinade vigorously with a fork.
   
   
6. Add red onion, cut into half rings, and tomato slices to the marinade. Mix well. Let soak for 5 minutes.
   
   
7. Place half of the cooked tomatoes with red onions on a dish, top them with lula kebab from the oven, and again tomatoes and onions and pour over the remaining marinade.
   
   

• It is recommended to shape kebabs on a skewer with hands dipped in cold water;
• do not add egg and bread to the minced meat for this dish;
• classic lula kebab is made from lamb, a meat grinder is not used, and the meat is finely chopped with special knives to maintain juiciness;
• the fattier the minced meat, the tastier the final dish;

This dish can also be served at