Lulia-kebab - recipes of Caucasian cuisine

Lula-kebab is considered a dish of Caucasian cuisine, and this phrase itself is translated as "fried meat on a stick." In the classic version, the mountaineers prepare it from fatty lamb on the bonfire, but the Russians managed to achieve no less tasty result, experimenting with other types of meat and cooking methods. Today, this dish can be cooked from pork, beef or chicken - in the oven, microwave oven and even in a frying pan. However, for those who still want to try and evaluate the Caucasian method of preparation, we offer an original national recipe.

To make lyulya-kebab, we need to take: 1 kg of lamb (pulp) and 400-450 g of lamb fat, 0.4 kg of onions, 1 tbsp. A spoonful of starch, a teaspoon of dried barberry and parsley, salt, pepper and fresh herbs. If you correctly prepare everything, then you can not add starch, because the minced meat will get quite sticky and will not slip off the skewers (skewers).

Preparation of lyulya-kebab begins with the preparation of ingredients for minced meat. The main feature of the Caucasian recipe is that all components must be finely chopped by hand and carefully beat out to get the desired consistency. A large amount of fat is also an important component for bonding. But with a bow - the main thing is not to overdo it, because if you put it a little more, the stuffing will drain. For this reason it is desirable to strictly adhere to the recipe.

So, we need to cut down all the components for the lub-kebab. For this we take a small Hatchet and board. We start with meat. Work should be done only with a brush (so as not to break the board), and swing to do a small one (you should get such stuffing, as if you grinded it in a meat grinder). If the meat sticks to the ax, then it should be dipped in hot water. This is done in order to thaw fat and tear. The board should be smeared with some oil, then nothing will stick to it. Then proceed to the fat and onions. Pay attention to the fact that fat should be brought into a pasty state.

Chopped minced meat is well mixed so that all components are evenly distributed among themselves. Add spices, salt and pepper. You can squeeze a little lemon juice, then again mix everything thoroughly. Ideally, minced meat should not stick to your hands. Ready-made mass should be wrapped in a tissue napkin and briefly put in the refrigerator.

We form the cooled mixture in lyulya-kebab (small oblong products, a little thicker than sausages) directly on the skewer and fry in a well-heated barbecue. If the temperature is low, it will not be easy to "grasp" the meat. In such cases, there is Probability that he will "jump" down. Therefore, it is important to wait until the temperature in the barbecue reaches a sufficiently high level. As the frying on the products will form a golden crust, but inside they should be very juicy. Ready kebabs neatly removed from the fire and stacked on a plate. They are served hot, with a lot of different greens, pickled onion or wrapped in Armenian thin lavash. Lulia-kebab from pork or other meat can be cooked on the same principle, but then you can put the fat a little less.