Another brilliant replacement for shish kebab is lulya kebab, which can be cooked from almost any meat, diversifying it with a set of certain spices. From its kind without the prefix "lyulya", this kebab differs in that it is prepared from chopped meat, not infrequently with onions and herbs, and therefore in finished form resembles an oblong cutlet that is conveniently wrapped in pita bread with sauce and vegetables. On the ways of cooking lyulya-kebab on the grill read in this material.
Lulia-kebab of mutton on a grill with tzatziki sauce
As for an ordinary kebab or shish kebab, it is necessary to choose the correct ratio of fat and meat for the lulia, so that the ready dish retains its juiciness. And if you find a good piece of beef with fat you did not succeed, then you can make up the shortage with the help of usual fat.
Ingredients:
For kebab:
- ram's stuffing - 550 g;
- lard fat - 65 g;
- onion - 45 g;
- handful of green parsley, dill;
- garlic chives;
- ground cumin, coriander - 1/2 teaspoon.
For sauce:
- a large cucumber;
- lemon juice - 15 ml;
- yoghurt - 55 ml;
- garlic chives;
- greens of dill - 5 g.
Preparation
Chop the lard by hand or chop it with a blender or meat grinder along with minced meat. Add a handful of fresh greens, chopped onions and garlic chives to the meat mixture. In the stupa, rub a good pinch of salt with cumin and coriander, and add the fragrant mixture to the meat.
Divide the forcemeat into 4 equal portions and roll each into a bowl. Portions of meat we put in the refrigerator and leave for a couple of hours - this is the key point that will help meat and fat to hold on to the skewer.
Before you prepare the kebab kebab on the grill, spread your hand over the whole skewer in a sausage of equal thickness. Fry kebabs on the grill for 3 minutes on each side. Then prepare an elementary simple tzatzik sauce by mixing sour cream with grated cucumber, chopped garlic, yogurt, citrus juice and herbs.
Recipe for lamb kebab from pork on a grill
In the recipe for this kebab, pork does not mix with bacon, but remains oily and juicy due to the layer of bacon, which kebabs turn around before placing on the grill.
Ingredients:
- pork - 480 g;
- bacon - 8 slices;
- onion - 60 g;
- garlic chives - 2 pcs .;
- handful of green coriander;
- dried basil, cayenne pepper - a pinch.
Preparation
Turn pork into minced meat. Separately chop onion with cilantro and garlic cloves. As closely as possible, combine the pork with the aromatic onion mixture and spices with each other. Do not forget about salt. Ready mixture for kebabs beat off the table or the dishes in which it was cooked so that the meat fibers softened and literally began to be fastened together, making mincemeat plastic. Pour off the pork for 4 servings and place in the refrigerator for a couple of hours. Form kebabs, wrap them with strips of smoked bacon and keep on charcoal for 4-5 minutes on each side.
Lulia-kebab from beef on mangal - recipe
In this case, juiciness of meat
Ingredients:
- ground beef - 490 g;
- onion - 65 g;
- garlic paste - 1 teaspoon;
- hot pepper - to taste;
- almonds - 20 g;
- Dried chili, cinnamon and cumin - on a pinch.
Preparation
In the blender bowl, roll the onion with a small amount of chili and turn everything into puree. Mix onion puree with minced meat, garlic paste, sliced nuts and spices. Finished minced meat immediately divide into portions and leave in the refrigerator for a couple of hours. Spread beef on the skewer with oiled hands. Lulia-kebab from ground beef on the grill is prepared for 4-5 minutes from each side.