Lula kebab is prepared from a young lamb.But a quite good dish will turn out, if you decide to make a lub-kebab from pork. Only for this it is necessary to take pieces of juicy pork meat, but without fat. Very good fit neck meat. It is low-fat and juicy enough. But the back of the pork in lyulya-kebab is not recommended. As in the old days, meat according to the recipe must be finely chopped with a sharp knife. But how to cook lulia kebab in large quantities, if we are such a grandfather's way to grind meat? The process is complex and time-consuming. So I suggest just skipping the meat once through the meat grinder. Let's see the list of products that we should take.
Required ingredients:
- pork meat, neck - 500 grams;
- onions - 200 grams;
- greens - 220 grams;
- coriander - 60 grams;
- parsley - 30 grams;
- Thyme - 70 grams;
- basil - 40 grams;
- tarragon - 20 grams;
- pepper is green, bitter, 1 piece;
- garlic - 50 grams;
- table salt according to your taste;
- refined sunflower oil;
- a little corn flour, for breading.
Well, now, let's see how to make a lub-kebab.
First, we wash the pork and cut into portions. Then let's go through the slices through the meat grinder (it's better to put the mesh with larger holes).
Onions can also be minced withmeat grinder, but it will be better if you are not too lazy and finely cut it. Pieces should be approximately 2х2 in size. mm. We cut so only a part of onions, approximately 100-120 grams. And the remaining onions must be cut into rings. We will use it when, the lyulya-kebab is already ready.
But the greenery under no circumstances skipThrough a meat grinder it is impossible. How to cook kebab lulia, if the greens are unappetizing and release juice? After all, then our dish will turn out to be non-aromatic, inconsistent. So, with a sharp knife we chop the greens.
Garlic will be better to grate on a fine grater. Green pepper can be grinded or grated.
Prepared all the products. Now thoroughly mix everything and salt meat. Minced meat should become viscous to stick to the stick well. Place the sticks for a while in the water to make them soaked.
We moisten the hands in sunflower oil and beginform around the chopstick rods. If minced meat was prepared from low-fat meat, then it can be badly attached to sticks. Then we should roll the prepared cutlets in corn flour so that the breading fixes the meat on the stick. But this advice should be used only when you decide to make a lub-kebab from pork.
Of course it is possible. to make thin sticks for lyulya-kebab themselves. But I advise you not to suffer, but just buy in the market packaging of Japanese chopsticks. Choose sticks with a diameter of at least 3 mm.
The real lyulya-kebab is cooked on the grill, but notthere is always such an opportunity. How to cook kebab in the apartment? Let's cook it in the oven. Only the oven must be warmed up beforehand. Put the prepared meatballs only in a well-heated oven.
Putting cutlets on the grill in the oven, a bitreduce the heat. The hot air will strengthen the shell of the cutlet at first, but it is necessary to cook on medium heat, so that the meat remains juicy and not overdried. You can turn it over once.
The meal is about 15-20 minutes. When you pierce an acute wand ready lyulya-kebab, you must go out transparent juice. If it does not, then you have dried the meat.
Ready lub-kebab, a recipe of pork which weyou just told, put on a plate. Right now, we needed a bow sliced in rings. We lay on the onions ready cutlets and sprinkled on top with a bow and chopped finely greens.
Very often, a thin lavash is served to the table, into which, like a pancake, a large onion is wrapped, a little chopped green cilantro, a thyme and one kebab sausage.
