After kebabs, lula kebab is the most popular summer dish prepared in nature or on a picnic. It is difficult to define the "nationality" of the "fried pipe" - this is how the name of the dish is translated from Turkic and Arabic. It is not difficult to prepare lula kebab, but without the skills, it is easy to spoil the dish.
Meat selection
Choice of meat for minced meat is fresh and not frozen. Color and smell will be important here.
Oriental people prefer lula kebab made from the back of lamb, but it can undoubtedly be made from beef, pork, and even chicken. You can mix different types of minced meat.
Advice
The ideal option for making lul is a meat grinder with a large grid.
Lula kebab should be fat
The viscosity of the minced meat kebab is important so that the sausages from the skewer do not fall into the fire. For this, lard (fat tail fat) must be a mandatory ingredient in minced meat.
Fat should be a quarter of all meat, and a larger amount is allowed, provided that the fat is chopped with a knife to a fine state, in order to exclude pasty minced meat. And for easier slicing, lard needs to be slightly frozen.
Down with films
A properly prepared kebab just melts in your mouth. And for this you need to take care to clean the meat and lard from all films and veins.
Onion
Onions are an indispensable component of minced meat, and just like lard, it requires slicing, and not twisting in a meat grinder. The extreme option is a large lattice. Otherwise, the onion paste will spoil the viscosity of the minced meat and the kebab cannot be fixed on the skewer. You can't overdo it with a bow. It should be no more than one third of the minced meat, since the juice released will do a poor job.
Without other additives
Lula kebabs are not cutlets, and therefore eggs and bread in minced meat are excluded. The lard will give the required viscosity to the dish.
Salt and pepper, of course, must be added, but salting will deprive the dish of its juiciness.
Minced meat needs to be kneaded
Be sure to knead and beat the minced meat for 15 - 20 minutes. The readiness of the minced meat can be determined by its uniformity, as well as it will not stick to your hands.
Cold
To solidify the fat, the prepared minced meat is sent to the refrigerator for a couple of hours. But at the same time, one must understand that the minced meat is cooled, and not frozen.
A more convenient option would be to wrap the finished sausages in plastic wrap, which can be removed immediately before cooking.
Formation
A kebab requires wide, cold skewers and water to moisten your hands. The minced meat should not stick to your hands during the formation of the sausages. The sausages do not need to be thick for good baking. The minced meat should fit snugly against the skewers.
Roasting process
When frying, the kebab must be turned over quickly and often so that the sausages are baked well, but remain juicy on the inside. This process usually takes about 12 minutes.
Recipe
Prepare minced meat from a kilogram of lamb, 300 grams of fat tail fat and four onions. Add salt, pepper, dry basil to it. Garlic or other spices, if desired. And using the knowledge gained to cook a wonderful kebab.
