Lula-kebab - an excellent alternative to the usual shish kebab. The meat is always very tender and juicy. But many who tried to master this oriental dish, suffered a crushing fiasco. Minced meat simply slipped from the skewers (by the way, skewers should be special - wide). It is much easier to get down to a kebab lulia, if you cook it in a frying pan. First, even if you do something wrong, and the cutlets begin to fall apart, they will still remain in the pan, and not just burn in coals. Secondly, it is possible to prepare lub-kebab at home all year round, and not just in the picnic season.
Simple recipe for lub-kebab in a frying pan
Ingredients:
- forcemeat (pork + beef) - 500 g;
- egg - 1 piece;
- white bread (stale) - 100 g;
- milk - 1/4 of the item;
- onion - 1 piece;
- garlic - 2 cloves;
- vegetable oil - for frying;
- green parsley and cilantro - 1 bunch;
- salt, pepper black ground - to taste.
Preparation
Yesterday's bread is soaked in milk and minced in minced meat. Add a finely chopped onion and greens, passed through the garlic press. Solim, pepper. Well vymeshivaem, the longer, the better. With damp hands we form oblong cutlets, we beat them out to become more dense, and do not fall apart. We string the cutlets on the wooden skewers previously soaked in water and spread them on a well heated with the oil pan. Fry from all sides to a ruddy crust. Lulya-kebab in a frying pan turns out juicy and incredibly tender.
How to prepare a classic lub-kebab in a frying pan?
Ingredients:
- lamb - 1 kg;
- fat crooked - 300 g;
- onion - 1 piece;
- coriander - 1 bunch;
- salt, pepper black ground - to taste.
Preparation
Classic lub-kebab is prepared only from lamb. And in any case you can not scroll through the meat grinder. To the state of minced meat mutton must be cut with heavy knives, after removing all the films and veins. Fat is better just finely chopped. It will be easier to do this if you first slightly freeze it. We also chop the onions with a knife, in a meat grinder it will turn into a gruel and let the juice go. We add minced finely chopped coriander, favorite spices (in addition to pepper, it is allowed to have zir, coriander and even sumac), salt. Thoroughly knead, beating off the mincemeat about the chopping board. When it forms a dense, homogenous lump, cover with a food film and send it for an hour to the refrigerator to "grab" and froze.
Warm hands, otherwise it will stick to mutton fat, from a piece of minced meat the size of a tennis ball form oblong cutlets. It is not necessary to strive for perfection and achieve an ideal form. Classic lamb kebab from mutton is not too smooth and smooth.
Let's figure out how to properly fry the kebab in a frying pan. We pierce the resulting cutlets with bamboo skewers and spread them on a heavily heated pan with a thick bottom. First, at the maximum heat, fry from all sides until a crust is formed. Then we reduce the gas to medium and, often turning, fry another 8-10 minutes until it is ready.
Lily-kebab in a frying pan at home
Ingredients:
- minced mutton - 500 g;
- onion - 1 piece;
- Cedar nuts - 50 g;
- parsley - 1 bunch;
- mint - 1 branch;
- cumin - 1/2 tsp;
- salt, pepper black ground - to taste.
Preparation
Onions are cleaned and finely chopped with a knife. Nuts to enhance the taste and smell lightly fry in a pan. Finely weed the greens. Mix everything with minced meat, add cumin. Solim, pepper. Once again, we mix everything well and send it to the refrigerator for half an hour. After we form oblong cutlets, string them on skewers, put them on a well-heated frying pan and fry until done.