Lula-kebab from pork - recipe

Lulya-kebab is traditionally considered an Azerbaijani dish. But, nevertheless, this recipe can be found in the national Georgian, as well as Turkish, Uzbek cuisine.

In Azerbaijan, Uzbekistan and Turkey, meat dishes are mainly prepared with mutton and, to a lesser extent, beef or poultry.

Recipes for preparing lulja-kebab from pork are found in the Georgian national cuisine.

Make kebabs on the grill , grill and even in the oven. Of course, the most delicious and fragrant meat is obtained on an open fire.

And really the best holiday is a picnic in the fresh air, with the best friends, somewhere far away from the hustle and bustle of a big city. Can a picnic do without dishes cooked on a fire? Shish kebabs, barbecue, lub-kebab, baked mushrooms, vegetables, especially baked potatoes are the most faithful companions of trips to nature.

For a picnic to go well, we recommend that you include in our menu, our recipes for cooking kebab lamb from pork.

Ljula-kebab from pork meat with mushrooms

Ingredients:

Preparation

Meat washed under running water, squeezed and grinded together with mushrooms and sliced ​​on large parts onions. How much you need salt and pepper. We put cooked stuffing in a cool place for at least an hour.

Later from the stuffing we form separate sausages, sprinkle with vegetable oil and fry on the grate over hot coals, periodically turning over, until golden brown crust. Before you put on the table, ready lulia-kebab generously sprinkle finely chopped green onion feathers.

The following recipe can be made not only at the stake, but also at home in the oven.

Ljula-kebab from pork, cooked in foil

Ingredients:

Preparation

Meat with onion grind with a meat grinder. We pass garlic cloves through garlic crock, we chop the greens. All add to the meat. We drive the egg, salt and pepper to your own taste.

From the ready-made stuffing we form rollers and pierce them with wooden skewers. Then each kebab is wrapped in foil. Bake in the heat of hot coals, turning occasionally. Ready kebabs are taken from the skewers on a dish. For serving on the table, sprinkle the meat with finely chopped greens.

Recipe for lamb kebab from pork at the stake

Ingredients:

Preparation

In milk, soak white bread, after 5 minutes take out and squeeze. Grind the garlic. Meat is first passed through a meat grinder, and then mixed with egg and soaked bread. We put garlic, cinnamon, pepper, salt. We beat the stuffing well. We form small rolls of it, lubricate it with mayonnaise, and string it onto wooden sticks. Fry from all sides on the grill or barbecue until fully prepared. When lyulya-kebabs are covered with an appetizing golden crust, we pull out wooden sticks and wrap them in chopped lavash leaves. For beauty sprinkle finely chopped greens.

Well, what a lub-kebab without sharp gravy.

Spicy sauce

Ingredients:

Preparation

Tomato, garlic and pepper grind in a meat grinder, salt and serve to the table.

The second version of the sauce for lyulya-kebab from pork can be offered narsharab - boiled to a third of its original volume, pomegranate juice.