Lulya-kebab (or more correctly lyulya-kyabab) is a traditional oriental dish, as well as a dish of different Caucasian peoples. It is translated as "fried cutlets" or "cutlets on a spit". Different peoples use lamb, pork, chicken, turkey, beef, even marble as the main meat ingredient. Moreover, in the cooking of some countries kebab is a cut from roasted meat, in others - stewed, in others - it is fried meat wrapped in lavash, etc. It is baked on the grill, cooked on the grill. There are a lot of options.
Traditional technologies
How to make lyulya-kebab in the traditional way, will prompt such a recipe. It takes necessarily fat mutton meat. It is cut into small pieces, mixed with egg, onion, hot pepper, spices, and salt. The stuffing is well kneaded by hands, so that a completely homogeneous mass is obtained. It should not fall apart, because eggs can take several pieces, and you can add fat to fasten the meat. From the mass form a small oblong cutlets, roll in flour, put on the skewers or lay out on the grill and grill as a shish kebab. By the way, in the west, under the lub-kebab means exactly it!
Kebab pork
Now we'll figure out how to make a lub-kebab from pork. We need about 1 kg of fatty meat. If it is postnovato, it is possible to prepare additional smalets, which we add to minced meat. Or bacon, which will pass through the meat grinder and add to the meat. Next - vinegar - about 3 tablespoons. Suitable wine or apple. Salt to taste. Garlic - 3-4 teeth. In order to get a delicious lyulya-kebab on a mangal from pork, meat should be spiced up with spices. This will add flavor and appetite to the dish. Spices are: coriander (pinch of medium size), sweet pepper - 5-7 peas, pepper ground - to taste, depending on whether you like sharp. It is good for cooking lyulya-kebab on a mangal from pork, peel from citrus - lemon or orange. The latter is better, because The acid you need will give vinegar. Next - a bunch of parsley, a little sugar and 2 large onions. How to cook an excellent dish from all this set? Quite simply! Let's get started. So, meat, onions, garlic, zest and parsley, sweet pepper to pass through the meat grinder several times, to get an air perfectly homogeneous mass. Spread the spices into powder and pour into minced meat.
Knead, add oil and vinegar, stir again well. To mince for a dish such as lyulya-kebab on a pork barbecue, it turned out exactly the consistency that is necessary for it, it should be prevented for a long time - to give the desired viscosity. Many culinary experts lift the mass and throw it with force on the cutting table, so it is condensed and better "stuck together". If necessary, you can drive an egg - for a fortress. In order to be more convenient cutlets for lyulya-kebab on pork mangal string on skewers, forcemeat, put it for half an hour in the refrigerator, so that it stiffens. And skewers, too, it is better to cool. And then, when the meat is strung, a tray with kebabs is also sent to the cold for 15 minutes - then they will be better kept on skewers. And, finally, the process of browning. Keep fire cutlets around for about 12 minutes, turning them four times so that they evenly covered with a crust, golden brown. Sprinkle with chopped dill before serving. Serve on lettuce leaves.
There is such a pork lub-kebab delicious with mustard sauce, tomato, just with ketchup and mayonnaise.