If there is no way to get out on the nature and enjoy the taste of your favorite kebab lulia cooked at the stake, then cook this treat in the oven. Our recommendations will help you to maximize the taste and aroma of the dish to the traditional.
Lulia-kebab from mutton - a recipe in the oven on skewers
Ingredients:
- lamb (pulp) - 0.5 kg;
- mutton fat - 150 g;
- onion - 350 g;
- garlic - 6-7 teeth;
- fresh herbs to choose from - 1 bunch;
- seeds of coriander - 1 tbsp. a spoon;
- seeds of zira - 1 tbsp. a spoon;
- ground black and red pepper - to taste;
- lemon - 0,5 pieces;
- salt - to taste.
Preparation
Lamb is washed, dried and cut into medium-sized slices. We clean and cut into several pieces onions and garlic. Fresh fresh herbs and dried. We pass meat with vegetables, greens and lamb fat through a meat grinder with a fine grate and place the stuffing in a bowl. Seeds of coriander and zira triturate well in a mortar and pour into the stuffing. There we also add salt, ground black and red pepper, juice and a peel of half a lemon to taste. It's good to mix everything, cover it with a lid and put it in the refrigerator for at least an hour.
Now turn on the oven and adjust it to the maximum temperature. While she warms up, from the cooled minced meat we form oblong cutlets and we plant them on long skewers. We will bake them not just on a baking sheet, but on a special homemade construction. For its construction on a baking sheet, we lay the grate and cover it with foil so that it seems to bend into the grooves of the grate, forming peculiar grooves. Sticks with lyulya-kebab are laid across these grooves so that the meat as little as possible comes into contact with the foil. The whole design is set to the middle level of the oven and turn on the device at the same time all possible modes.
The cooking time of the lyula-kebab depends directly on the oven's capabilities. We follow the process of preparation. First, the fat and juices will flow into the recesses in the foil, then, when the juice evaporates, and the top of the kebab lump flushes, turn the skewers and let the meat be fried on the other side.
With this preparation, the foil plays the role of a kind of screen-reflector, and the whole construction creates a kind of smoke effect, which makes it possible to get the dish closest to taste with what is cooked at the stake.
Ready-made lub-kebab on skewers of lamb in the oven is served with pickled onion and fresh vegetables.
If desired, you can replace lamb with pork, and mutton fat with lard.
Preparation of lamb-kebab from beef in the oven
Ingredients:
- beef pulp - 550 g;
- lamb or pork fat - 150 g;
- onion - 320 g;
- garlic - 3-5 teeth;
- fresh greens of dill, parsley and basil - 1 bunch;
- spices - to taste;
- ground black pepper - to taste;
- salt - to taste.
Preparation
Soak the wooden skewers for a while in cold water. This procedure will reduce their burning and charring during cooking.
Beef pulp, fat, peeled onions and garlic is scrolled through a meat grinder. We add very finely chopped fresh herbs, spices, ground black pepper and salt, mix well and thoroughly beat off stuffing, picking up and throwing back into a bowl. Now cover the container with the resulting stuffing lid or film and put a minimum of one hour in the refrigerator.
Then turn on the oven, set the temperature regime at 220-240 degrees and proceed to the formation of lyulya-kebabs. It is ideal to take a baking dish or a baking tray of this size so that you can lay the skewers on its ribs, without touching the bottom, which is lined with foil. If there is no mold or tray of this size, then the construction described in the recipe above can be used.
Chilled minced meat on stringed skewers, placed on a baking sheet or mold and put in the already heated oven. We withstand lyulya-kebabs from ground beef in the oven for no more than twenty-five minutes. During this time, the skewers must be turned once.