With the onset of the autumn cool, the last days of rest in nature leave, and in pursuit of them we try to catch the opportunity to cook your favorite dishes at the stake. In this article we will share several recipes for cooking lulja-kebab on the grill.
Lulya-kebab on the grill
Real Moroccan kebabs made from lamb can be cooked in a simple Russian cuisine, or rather mangal.
Ingredients:
- lamb - 1 kg;
- goat cheese - 150 g;
- mayonnaise - 5 tbsp. spoons;
- red onions - 1 pc .;
- garlic - 2 cloves;
- coriander (chopped) - 2 tbsp. spoons;
- red pepper - 3/4 tbsp. spoons;
- cumin (ground) - 1/2 tsp;
- salt, pepper - to taste.
Preparation
Lamb chop finely, or turn into ground meat with a blender. Minced meat in a bowl with cheese, mayonnaise, chopped red onion, garlic and seasonings. We knead minced meat for a long time and carefully, in order for the protein, released from meat, to make our mixture viscous and dense, able to stay on the skewer.
The mixture is divided into 6 approximately equal portions, each of which must be distributed on the skewer in the form of an oblong cutlet. We cook the kebab lamb on the grill for 4-5 minutes on each side, until the cheese melts, and the lamb does not give juice.
A simple recipe for kebabs on the grill
A real lyulya-kebab is prepared in compliance with many requirements. For example, for the preparation of the kebab itself, it is better to choose meat from the ram's leg, which is best chopped by hand, in order to preserve all the juiciness and texture of the dish. On the remaining secrets of cooking you can read in the following recipe.
Ingredients:
- lamb - 1 kg;
- fattening fat - 300 g;
- onion - 250 g;
- coriander, zira (ground) - 1 tbsp. spoon;
- salt - 1 tbsp. a spoon;
- pepper - 1/2 tbsp. spoons.
Preparation
We cut the lamb with a knife, or let it pass through the meat grinder, after having cleaned of the films and lived. After the meat we grind the fattening fat. The onion is cut with a knife, otherwise it will give an excess of juice, which will prevent the stuffing from being kept on the skewer.
Mix all 3 ingredients and season them. Now it's time to carefully mix the minced meat until it brightens, after which you can send the mass to the refrigerator for 2-3 hours.
Cooled minced meat rolls portionwise into the cutlets of 120 grams and distribute them on the skewer with wet hands. If the hands are left dry before kebabs are formed, the meat will begin to stick to them, which will lead to the formation of cavities between the "cutlet" and the skewer, as a result of which the meat can dry out or crumble to the coals.
Fry kebabs, do not forget to constantly turn them around, as soon as the meat grabs a ruddy crust, we take it off on Armenian lavash , we savor the sauce, herbs and vegetables, and serve it to the table.
Chicken lulya-kebab on the grill
Traditionally, kebabs are prepared from mutton, however, variants are also permissible with the use of chicken as a basis, we will talk about this recipe below.
Ingredients:
- chicken meat (red) - 2.5 kg;
- onions - 2 pcs .;
- garlic - 2 cloves;
- parsley, coriander (chopped) - 2 tablespoons. spoons;
- salt, pepper - to taste.
Preparation
Chicken meat is cleaned from skin and bones, washed, dried and chopped by hand, or with a blender.
In chopped minced meat, add sliced onions and garlic, a little greens, salt and pepper. Thoroughly mix the mass and leave to cool for 2 hours.
Future kebabs can be prepared on skewers, or skewers of rosemary twigs, previously soaked in water.
Chicken lyulya-kebab on the grill is very simple: we distribute the meat in a thin layer over the skewers, or skewers, and quickly fry to a ruddy crust.
We serve the dish in lavash with light salad and tomato, or yoghurt sauce.