The history of the traditional recipe
Its triumphal journey through the world of lyulya-kebabstarted in Turkey. The roots of the origin of this recipe are lost in the centuries. There is such a version that the creation of a recipe we owe to Turkish soldiers-nomads who, with their long horseback riding, put a piece of meat under the saddle. The Turk sat in the saddle, his fighting horse galloped, and the meat fought off in a natural way, turning almost into minced meat. When they stopped to rest, a bonfire was lit, the meat, perfectly beaten off under the saddle, was strung on sabers, seasoned with steppe herbs and fried on an open fire. It turned out a kind of shish kebab, which immediately, with heat from the heat, was eaten with great appetite. "Kebab" is translated from the Turkic language, as "fried meat", "lyulya" - "tube". In the end, everything is simple and clear. Since this recipe is Muslim, it is traditionally used in its production of the kinds of meat allowed in this religion, that is, everything except pork. Most often - lamb, less often - beef and goat, and sometimes - poultry. Now lyulya-kebab is present in the kitchens of many countries, and in each country this recipe has features peculiar to the culture and taste preferences of a particular people. So, in India a similar dish is prepared from chicken, seasoned with spices, with the addition of vegetables and fruits, and called it rishmi-kebab; In Israel, kebab is most often used with tender turkey meat, which is fried on the grill; and in Iran, fish fillets are prepared in this way. Modern cooks prepare lyulya-kebab from carefully ground forcemeat, into which, sometimes for a thicket of juiciness, fattening fat is added. In chopped meat add onions and spicy spices, form a mixture of oblong cutlets, string them on skewers and fry more often on the grill or grill. We will try with you to make a wonderful lub-kebab at home using a conventional oven. 
Required ingredients
- forcemeat fat any (or meat), it all depends on your preference - 500 g;
- onion - 300 g;
- Fudge or pork fat - 50 g;
- Salt, pepper, garlic, spices, greens - to taste
- wooden skewers-skewers - as required.
Cooking recipe Before you startmaster a new recipe, prepare the wooden skewers. Soak them in cold water immediately before cooking for half an hour. This is done so that the sticks do not burn at high temperatures in the oven. Mincemeat for cooking lyulya-kebab must necessarily be bold, otherwise you will get a non-traditional Caucasian dish, but simple cutlets. Grind minced meat or pieces of meat along with onion and fat in a meat grinder or blender, add salt, pepper, garlic, finely chopped greens, favorite spices (coriander, basil). You can add juice to half a lemon. Then we begin to beat and mix the minced meat as carefully as possible. The minimum mixing time is 7-10 minutes. You can, for example, put the stuffing in a plastic bag and forcefully knock it off the table. From the meat must be allocated protein, the mixture for lyulya-kebab is viscous and homogeneous, this will allow our cutlets to stick to skewers better. You can briefly, for about 30 minutes, remove minced meat in the refrigerator, so that it cools, gets deceived and becomes more plastic. Meanwhile, turn on the oven, set the temperature at 200 ° C. We begin preparing the tray. It is best to lay on it a grate, which should be covered with foil on top. Should be oblong hollows. This is done so that the fat and moisture, which during cooking will be released from the kebab, flow down the notches into the pan, without touching our dish. This will also help us to achieve the effect of a small haze, which will bring our recipe to the traditional one as close as possible. We take the dish with minced meat from the refrigerator, take from it a small portion and clean hands begin to form a flat cake. Then lay out in the middle of a flat cake prepared skewer and form around it an oval cutlet. Something our products should resemble the tip of the cane (see photo) PICTURE 1 Lay the skewers with minced meat across the grooves on the prepared grate with foil. We put a baking sheet with a grate in a preheated oven at an average level. Do not forget to check our dish more often, we follow it very closely. Bake until the top is browned, forming an appetizing crust. Then turn the lub-kebab with the other side and wait until the second side turns golden. The dish should be well baked, at the same time a fabulous aroma will flow from your oven. Serve kebab kebab best with fresh vegetables, sprinkling it with vinegar or lemon juice, without removing from the skewers. you can use any garnish at your discretion: potatoes, rice, and yes pasta will do. You can also serve one or several sauces. Spicy, refined and fragrant kebab lyly will surprise and please your loved ones and even fit as a main dish for a festive table. We hope that the recipe presented here is useful for you. Bon Appetit!
