Lula kebab is a versatile meat dish that will successfully fit into a festive menu and a summer outdoor picnic. It is a small oblong cutlet made from minced meat. There are several variations of its preparation, among which every housewife will find a suitable one.

The name of the meat dish lula-kebab has various translations, but there is the most common version, on the basis of which lula-kebab is “fried meat with a pipe”. If you pay attention to the shape of the snack, then you can really notice its similarity to a pipe.

The original lula kebab recipe belongs to Turkey. According to tradition, it is prepared using a barbecue, and lamb is taken as the basis of the snack. However, lula kebab has been popular in other countries for a long time, so many improved recipes can be found. Of the places in the world that most revered this meat dish, Central Asia, the Balkans and the Caucasus can be distinguished.

Turkey's national dish has a rich history, because it was first prepared in the 2nd century BC. Then for the preparation of minced meat, ram meat was used, as well as olive oil and honey. Today you can find recipes for making kebab from all types of meat, and even from fish and poultry.

Lula kebab has not been spared by the legend. For example, one of them tells that the famous commander Alexander the Great, during one military campaign, randomly collected a tasty dish: he covered a bread cake with thin slices of lamb meat, and then added spices. The resulting appetizer was named after its creator, thus the familiar variety of lula kebab - iskander kebab was born.

During its existence, this meat dish has acquired many variations of preparation, which is why some countries still argue about the original origin of the kebab. However, the classic recipe for this appetizer is known to almost everyone, and is very popular in Russia.

Classic grilled chicken kebab

Ingredients	Quantity
chicken meat (fillet) -	2 Kg
onion -	2 heads
garlic -	1 head
basil -	a couple of branches
zira (cumin) -	1 tsp
cilantro -	1 tbsp
chicken eggs -	4 things.
table vinegar 6% -	2 tbsp
salt and pepper -	taste
Cooking time: 105 minutes	Calorie content per 100 grams: 140 Kcal

As noted earlier, in the original recipe for making kebab, minced lamb meat is used as a basis. However, this meat dish is international and each country prepares it according to its own preferences. For example, in Russia, it is chicken meat that is most widespread, which makes lula kebab a lighter, low-calorie and healthy dish.

The stage of preparation of this appetizer does not contain complex moments that would greatly distinguish it from other recipes of Russian cuisine. But in order to get a truly tasty and melting-in-your-mouth dish, you should have some skills and listen to the advice of experienced chefs.

Before you start preparing minced meat, you should process the chicken meat. Pre-frozen meat must be thawed. Then, using a sharp knife, it is necessary to remove the excess fat film from the fillet. The finished meat remains to pass through a meat grinder. It should be noted that you do not need to add bread or flour to the minced meat for kebab, which is a certain feature of the recipe for the dish.

Then beat the chicken eggs with a fork, whisk or mixer, and add the egg mixture to the minced meat. After it, pre-peeled and chopped onion and garlic heads, as well as finely chopped herbs and seasonings to taste, go into the mass. The mass must be thoroughly mixed for 15 minutes.

After the minced meat you need to beat off. To do this, it is placed in a kitchen plastic bag and thrown into the air. This should be done until the mass acquires a homogeneous sticky consistency. Once this happens, leave the minced chicken for 60 minutes. This will allow it to take on the thickest form.

To fry the kebab, you will need a brazier and skewers for pricking. Large pieces should be separated from the minced meat, and then oblong cutlets should be formed from them. To do this, it is convenient to first roll a ball between the palms and grind it into a sausage.

The resulting meat sausages are left to chop on skewers and fry over hot coals. The finished dish is best served with fresh vegetables.

Oven cooking recipe

For those who decide to make a kebab as an addition to the festive table, the following recipe for cooking in the oven is suitable. It will need ingredients such as:

• chicken meat (fillet) - 700 g;
• onion - 2 heads;
• starch - 3 tablespoons;
• butter - 65 g;
• hard cheese - 60 g;
• basil - a couple of branches;
• parsley - a couple of branches;
• oregano (dried) - 1 tablespoon
• black pepper;
• salt.

Cooking time - 45 minutes.

Caloric content per 100 g - 160 kcal.

The method of cooking minced meat for kebab in the oven practically does not differ from the classic recipe. It is necessary to wash the fillet, remove the fatty film from it, and then pass it through a meat grinder.

Leave the butter to sit at room temperature to soften. Peel the onion, cut into small pieces. Grate the cheese using a fine grater. Thoroughly mix together the minced meat, starch, spices, finely chopped herbs and soft butter, add salt and pepper if desired.

Before forming the minced meat, it is advisable to moisten your palms in cool water. Then you can create sausages in the usual way: roll a piece of minced meat into a ball and grind it between your palms into an oblong cutlet.

At the final stage of cooking, you need to grease the form with oil, place the future kebab in an oven preheated to a standard temperature. Cooking time - 15 minutes. It is better to serve the dish with an assortment of fresh vegetables.

To recreate a real lula kebab, novice housewives should take note of the following cooking secrets:

1. In order to make minced meat, it is advisable to use a meat grinder with a large grill;
2. If wooden skewers are used in the process of cooking kebabs in the oven, it is important to soak them in cool water in advance. In this case, they will definitely not burn during baking;
3. When cooking on the grill, you should not pour water on hot coals, it is better to use a fan;
4. The most optimal time for keeping the snack over the coals is 13 minutes. The main thing is not to forget to turn the meat over.

Thus, the following conclusions can be drawn about this meat appetizer:

1. It is international, which is why it is prepared differently in each country;
2. Lula kebab has a rich history and legends about its origin;
3. Cooking time does not take more than 60 minutes;
4. The dish is made from different types of meat, poultry and fish;
5. Bread is not used to make minced chicken from chicken.

Bon Appetit!