Recipe for delicious Lyulya kebab UA2DAY

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Lulya-kebab in the oven is a very tasty meat dish with spices, which is traditionally prepared in the Caucasus, the Balkans, and also in Central Asia. It is usually cooked on a grill, but the lyula kebab is just as tasty in the oven! The main thing in the cooking process is to knead the minced meat well and cool it so that it does not fall apart when baking, but holds firmly on the wooden sticks. Help yourself!

Ingredients for cooking lyula kebab in the oven:

  1. Minced lamb or fresh pork – 500 grams
  2. Fresh pork lard – 50-70 grams
  3. Onions – 300 grams
  4. Fresh dill greens – 1 bunch
  5. Medium-sized garlic – 5-6 cloves
  6. Coriander seeds – 1 pinch
  7. Zira spice – 1 pinch
  8. Salt – to taste
  9. Ground hot red pepper – on the tip of a knife
  10. A medium-sized lemon – 1/2 part

Inventory:

  1. Cutting board
  2. Than
  3. Tablespoon
  4. Plate – 4 pieces
  5. juicer
  6. Blender or meat grinder or food processor
  7. Deep bowl
  8. Refrigerator
  9. Oven
  10. Kitchen gloves
  11. Wooden chopsticks for yakitori
  12. Food foil
  13. deco
  14. Oven rack
  15. Serving dish
  16. Manual mortar and pestle
  17. Lid from the pan

Cooking lyula kebab in the oven:

Step 1: prepare onions.

With the help of a knife, peel the onion from the husk. After – thoroughly wash the vegetable under running water and put it on a cutting board. Cut into quarters and transfer to a free plate.


Step 2: prepare the garlic.

Using a knife, lightly press the garlic directly on the cutting board. This procedure will allow you to easily remove the husks. After that, lightly wash the vegetable under running water and put aside the empty plate for the time being.


Step 3: prepare dill.

We wash the dill under running water, shake off the excess liquid on a scale and put it in an empty plate.


Step 4: prepare lard.

Put the lard on a cutting board, chop it into small pieces with a knife and transfer it to a clean plate.


Step 5: prepare lemon.

With the help of a juicer, squeeze the juice from a lemon. It will add a spicy, barely noticeable acidity to the dish. WARNING: in principle, it is not necessary to use this equipment, you can squeeze the juice by squeezing the citrus fruit in your fist.


Step 6: prepare a mixture of spices.

Pour spices such as cumin and coriander seeds into the mortar. With the help of a pestle, rub them together well and put them aside for now.


Step 7: prepare the base for the dish.

Put such ingredients as onion, garlic, dill, and lard into a blender, meat grinder, or food processor. Grind everything to a homogeneous mass. WARNING: it is not necessary to add lard, only if we have dry minced meat.

In a deep bowl, put minced meat, previously ground ingredients, a mixture of spices, as well as salt to taste and add hot red ground pepper and pour freshly squeezed lemon juice. Using a tablespoon, mix everything thoroughly until a homogeneous mass is formed. We close the container tightly with a lid from the pan and let it infuse for a while 30 minutes in the refrigerator on the middle shelf. This must be done so that the fatty minced meat becomes denser in consistency, because it will be easier to shape the dish this way.


Step 8: we prepare lyula-kebab in the oven.

Preheat the oven to maximum temperature. A very important stage in the preparation of lyula-kebab is the preparation of the sheet. First of all, it is necessary to properly cover it with food foil, as it will contribute to the fact that today’s dish turns out to taste. In addition, the foil will reflect light directly on the meat patties, and they will bake better. In addition, we need a small smoke effect, which is easier to obtain in this way.

So, we place the grill from the oven on top of the tray. After that, everything is carefully covered with foil so that its edges fit on the board of the tray from the inside. With clean hands, we make small indentations in the places of the grid cells, into which the fat flowing from the minced meat will flow. WARNING: if the width of the foil is small, then it is necessary to attach another one to the main segment, and thus increase the size of the canvas.

When the minced meat is infused in the refrigerator, we take it out and start shaping the dish with clean, dry hands. To do this, we take a small amount of meat mass in the palm of our hands, form it into an oval-shaped cake. We put a wooden stick in the middle and then wrap it in a cake so that we get an oblong cutlet.

In appearance, the lyula-kebab resembles the top of a reed. Place the dish on top of the foil across the notches of the grill.

When everything is ready, put the baking sheet in the oven at the middle level. During the baking process, the fat and moisture from the minced meat will begin to flow into the recesses, while not touching the dish itself. In this way, the fat will begin to boil, infusing the lyula-kebab with just that smoky aroma, as if we were cooking this dish on the fire. We are watching carefully according to the cooking process. As soon as the meat is covered with a golden color on top, open the oven door and carefully turn the lyula-kebab to the other side.

After the dish is well cooked on all sides, turn off the oven, and remove the baking sheet with kitchen tongs and set it aside.


Step 9: serve lyula-kebab in the oven.

Transfer the ready lyula-kebab to a special flat plate and serve to the dinner table. Such a dish can be decorated with onion rings and fresh parsley. As a side dish, a salad of fresh vegetables and pieces of bread, as well as pita bread, are perfect for it.
Bon appetit!


Advice:

– To prepare a real lyula-kebab, all the proportions of the ingredients must be observed. For example, onions should be exactly half of the total mass of minced meat. Fat should be 1/4 of the total weight of meat. Otherwise, nothing may come out.

– Lyula kebab should be prepared only from pork or lamb, in some cases you can even skip this recipe.

– If you will use the light Indian spice zira, then be sure to fry it in a dry pan over medium heat for 1 minute.

WARNING: add red hot pepper very little, as this seasoning can spoil the taste of the dish itself.

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