Lula-kebab is a traditional meat dish of Asia and the Caucasus. Most often, of course, it is prepared from lamb. But it is also permissible to use other types of meat. Lula-kebab can remind our cutlets. But the difference is that neither eggs nor bread is added to it. A form of the product is kept due to the fact that with prolonged mixing, the protein is released, which gives the stuffing necessary viscosity. The calorie content of lamb-kebab from beef goes lower than when using the same lamb or pork. But the dish does not stop to be tasty.
Recipe for lamb-kebab from beef
Ingredients:
- beef - 1 kg;
- garlic - 4 cloves;
- onion - 4 pieces;
- salt, pepper - to taste.
Preparation
Beef together with the onion is passed through a meat grinder. Garlic is passed through the press and is also added to the stuffing. Solim and pepper to taste. Mix well the resulting mass. We form out of minced oblong flat cutlets. We put them on the grill, which is then installed over the coals. When on one side the cutlets are browned, turn the grill on the other side. The readiness of the dish is checked for the juice that is allocated. If the juice is transparent, it means that the luja-kebab on the grill is ready.
Simple recipe for lamb kebab from beef
Ingredients:
- minced beef - 1 kg;
- onion - 1 piece;
- greens of dill - 30 g;
- parsley greens - 30 g;
- green coriander - 30 g;
- garlic - 4 cloves;
- salt, pepper - to taste.
Preparation
Onions and garlic are minced and added to minced meat. Just grind the greens and also mix with the rest of the ingredients. The resulting mass is carefully kneaded, it is more correct to even say we beat off until it becomes uniform and sticky. After that send the stuffing to the refrigerator for about 30 minutes. After that, we lubricate the hands with vegetable oil and form a stuffing of dense sausages, which should be about 4 cm in diameter. And adjust the length according to the length of the wooden skewers. Sausages should be 5 centimeters shorter. Thanks to vegetable oil, in which the hands were lubricated, a crusty crust forms on the sausages during cooking. Now prepare the grill. It is important that there is no flame in it, but only a good fever. Grate the grill with lard, spread on it sausages, strung on skewers. We cook the kebab , constantly turning, to be fried from all sides evenly.
Ljula-kebab from beef in the oven
Ingredients:
- minced beef - 1 kg;
- cherry tomatoes - 20-22 pieces;
- sweet pepper - 2 pcs .;
- white salad bow - 1 piece;
- Ground nutmeg - 1 teaspoon;
- salt - 2 pinch;
- dry oregano - 1 teaspoon;
- garlic - 3 cloves;
- olive oil - 1 tbsp. a spoon.
Preparation
Preparation of lyulya-kebab from beef begins with the fact that we first soak the wooden skewers in water for 30 minutes. This is done so that they swell properly. In the meantime, we prepare forcemeat. Finely chop the onions and garlic, mix them with minced meat, add salt and spices and thoroughly mix everything. Now we form small cutlets from the received mass, and then we beat off each one. It is convenient to do this, laying it on one palm, and the second to clap on it. Cutlets as a result must be very dense.
Now we are engaged in vegetables: sweet pepper we cut by squares in the size approximately 1,5х1,5 sm. We clear tomatoes from tails. In the chopped cutlet we cut the skewer and distribute the meat around evenly, thereby forming a sausage. On top and bottom of which we put on a piece of pepper and cherry tomato. Usually from this set of products, 10-11 lub-kebabs are obtained. We bake the baking tray with vegetable oil, lay out the billets and pour the top of each sausage with olive oil. At a temperature of about 200 degrees, bake for about 25 minutes.