What is kebab
Today, the composition of ingredients has becomesomewhat more varied. Now you can often find this dish made from beef and even chicken. Some gourmets even manage to cook it from pork. The choice of meat is a matter of taste. In any case, it is necessary to follow the correct technology. It is necessary to remember that the recipe for this dish is unique. Neither eggs, nor flour, nor bread are added to it. Traditionally, lula kebab was strung on skewers and cooked on coals. Today, it is also baked in the oven.
Traditional Uzbek way
The recipe is quite simple, it is rightfully consideredtraditional Uzbek version. To prepare the dish, you will need 1 kg of fatty lamb. It is advisable to take at least 2 medium onions. Add salt and pepper to taste. Traditional Uzbek lula kebab is prepared using a seasoning called cumin. 0.5 teaspoon of this seasoning will be enough. Ground coriander will give an amazing aroma, you will need 1 teaspoon. To prepare this oriental dish, you should choose lamb meat from the thigh or shoulder. Remove all sinewy places and films from the lamb, then chop it into very small pieces with a chopper. If the lamb is not very fatty, you can add about 200 g of fat tail fat, which must be cleaned of the film and chopped very finely. The onions should also be chopped very finely. After this, you need to mix all the ingredients and mix thoroughly. You should get good minced meat. The Uzbek recipe for cooking necessarily includes the process of beating the minced meat. To do this, the resulting mixture is lifted and thrown into a vessel. Beating the minced meat will take 5-10 minutes. After this, you need to thoroughly wet your hands in water and mold a long cutlet, which is then strung on a skewer. Uzbek lula kebab should be cooked on coals until golden brown.
Baking in the oven
This recipe is suitable for those housewives wholive in the city rhythm of life and do not have the opportunity to get out into nature to cook lula kebab there. Its distinctive feature is that this dish is cooked in the oven. Believe me, lula kebab cooked in the oven will not be inferior in taste to the one cooked on coals. First, you should figure out the necessary ingredients. In this case, the most suitable option would be fatty veal, since this meat has a more delicate taste. 1 kg of veal will be quite enough. Fat tail fat is an integral part of the dish, since only it can give a special unique aroma. We will need about 200 g of lard. Prepare 2 medium-sized onions, salt and pepper. No kebab recipe will do without cumin, which will need about 0.5 teaspoon. We also need to add a teaspoon of ground coriander and herbs to taste. It is advisable to choose veal from the sacrum or spine. The meat must be cleaned of all veins and films and chopped very finely with a special kitchen axe. Remember that the meat for this dish must be chopped into mince, very finely. You can use a meat grinder, but in this case the quality of its blades must be excellent. Never buy store-bought mince, as its quality is not quite suitable for making lula kebab. After all, it is not for nothing that the recipe for this dish recommends using minced meat. Then finely chop the fat tail fat. The next step is to mix the prepared meat and lard, add pepper, salt, cumin, ground coriander and some greens. Do not overdo it with greens. It is advisable not to add any more spices, as these ingredients will be quite enough. Then the mince must be beaten well. The beating process consists of squeezing out excess moisture from the resulting mince. Remember that the onion must be chopped very finely. Otherwise, the mince may simply fall apart. The beating process will take you about 10 minutes. The preparation must be strictly according to the recipe.
Forming and baking in the oven
Place a vessel with water next to you, in whichFrom time to time, it is necessary to wet your hands. Divide the minced meat into an equal number of balls, from which you need to form oblong sausages. They must be carefully strung on skewers. In the process of strung, carefully squeeze out excess moisture. This cooking recipe is designed for baking lula kebab in the oven. It is also suitable for those who decided to cook this dish on coals. It is advisable to put the prepared skewers in the freezer for 5-10 minutes before baking the kebab. This procedure will help the dish not to lose its shape. The baking sheet should be preheated. After this, put the lula kebab on the baking sheet, which was previously covered with foil. Our dish is cooked for about 30 minutes. During this time, it is necessary to turn it over several times. While the lula kebab is baking, you can marinate the onions. Such an addition to the main dish will be very suitable and will give a special unique taste. Prepare 2 large onions. Cut the onion into thin half rings, then squeeze them a little to release a small amount of juice. To give it a sophisticated taste, you can sprinkle the onion with barberry powder. Then soak the onion in vinegar and leave for about 15-20 minutes. The finished lula kebab, covered with a golden crust, should be taken out and removed from the skewer. Place the resulting dish on a large flat plate and sprinkle with pickled onions. You can add herbs to taste, preferably cilantro. Sauce lovers can complement the dish with hot ketchup, which in this case will be very useful. These recipes are the closest to traditional methods. Remember that a real kebab must contain fat tail fat and cumin seasoning. These ingredients, present in almost every lula kebab recipe, make the taste of this dish so special.
