Love a variety of ground meat dishes, but tired of the usual meatballs and zrazy? Do you want to diversify the menu, cook something new?
We offer you recipes for a delicious kebab in a pan, where the meat is soft and juicy, and the crust is appetizing crispy. Let's get started?
Kebab in a pan - general principles
Lula kebab is an oriental dish, and according to the traditional recipe, lamb is used for its preparation. However, as the practice and experience of many culinary experts shows, the kebab from other types of meat and poultry is equally tasty.
The meat should be fresh or chilled, ideal slices are tenderloin or breast. Prepared meat is chopped into small cubes or grinded in a meat grinder using a large grill. For juiciness, minced garlic and a little fat are added to the minced meat.
In addition, various kinds of spices and herbs are often put in the meat mass: a mixture of peppers, coriander, zira, cilantro, chili, barberry and more.
The minced meat is thoroughly beaten, mixed thoroughly. Oblong cutlets are formed from the mass, stringed on special skewers. First, quickly fry in well-heated oil on both sides to obtain a golden crust, after the fire is reduced and the dish is brought to readiness.
Lula kebab is served predominantly as an independent dish, supplemented only with herbs, fresh vegetables, pickled onions, sour cream or mustard sauce.
1. Lula kebab in a pan
Ingredients:
• kilogram of lamb pulp;
• a piece of fat tail;
• onion head;
• fresh cilantro - 5 branches;
• salt, black pepper, coriander in powder - half a teaspoon each.
Cooking method:
1. The meat is cleaned of films and fat, finely chopped with special heavy knives.
2. Fat tail fat melt a little and pour into the meat.
3. In the prepared meat, add the onion, chopped into small crumbs, add salt, pepper, pour the chopped green cilantro, ground coriander.
4. Stuff the minced meat well, knocking it a little on the table.
5. We wrap all the minced meat in a plastic bag and put it in the refrigerator so that it freezes a little.
6. From the slightly frozen meat, with hands dampened in warm water, we form slightly elongated cutlets.
7. All the cutlets are strung on bamboo sticks and spread in a deep frying pan.
8. Fry in a large flame to a light brown crust.
9. When a crust forms on the patties, reduce the heat and fry for a few more minutes.
10. Serve on a flat plate with slices of fresh tomatoes, cucumbers and slices of bell pepper.
2. Lula-kebab in a pan of minced pork without skewers
Ingredients:
• kilogram of prepared pork minced meat;
• 6 onion heads;
• seasoning barberry powder, ucko-suneli - 30 g each;
• cilantro in powder - a pinch;
• chili pepper - 1 pod;
• leaves of cilantro and parsley - 3 pcs.;
• salt - a pinch;
• frying oil - 50 ml.
Cooking method:
1. Peel the onion heads, wash, grind, squeeze the juice through cheesecloth.
2. Put the chopped onion without juice in the minced meat along with the finely chopped herbs, stir well.
3. Pour seasoning, mix again.
4. Wet the cutting board with water and roll small sausages about 7 cm long on it from the minced meat.
5. Put the sausages on a hot pan in a well-heated oil, fry for 15 minutes, turning from side to side.
6. We put the fried kebab in a portioned dish, covered with pita bread, sprinkle with onions, sliced in half rings.
3. Homemade beef kebab in a beef pan
Ingredients:
• kilogram of beef meat;
• butter - 20 g;
• 3 onions;
• hops-suneli, black pepper, salt - 15 g each;
• cilantro, dill - 5 branches each;
• frying oil - a little less than half a glass.
Cooking method:
1. Peel and finely chop the onions.
2. We clear the meat of the films, fat, cut into small cubes, mix with onions, chopped herbs, add salt, pepper, pour the suneli hops, put the butter, mix well.
3. Soak wooden sticks in water for half an hour.
4. With wet hands, we form small sausages from the minced meat directly on sticks.
5. Put the sausages on a frying pan with oil, fry until a crust appears with constant turning over over high heat.
6. Slightly reduce the heat and fry for a few more minutes.
7. When serving, put the kebab on a flat dish, next to it we put a separate plate with sliced fresh vegetables and a plate with sliced pieces of fresh tortilla.
4. Lula kebab in a pan with aromatic herbs
Ingredients:
• ground beef - 0.5 kg;
• onion head;
• fresh leaves of cilantro, dill - 5 pcs.;
• salt, hops-suneli, a mixture of black and hot peppers - a pinch;
• a piece of butter;
• Provence herbs - 5 g each;
• sunflower oil - 20 ml.
Cooking method:
1. Soak wooden skewers in water for half an hour in advance.
2. Peel one onion, cut into small crumbs.
3. Dill and cilantro also chop.
4. Stuffing minced meat with onions, herbs, add salt, pepper, add butter (you can fat tail fat), pour in herbs, mix well with your hands, beat off on the table.
5. Cover the minced meat with a lid and leave for 20 minutes.
6. Divide the settled meat mass into small pieces of about 150 g each, form sausages on skewers about 4 cm thick and 7 cm long.
7. Put sausages in a pan with oil and fry in a large flame on all sides for 2 minutes until golden brown.
8. Reduce the heat and fry for a few more minutes.
9. When serving on a flat plate, put the lettuce leaves, top with the kebab and sprinkle with onion rings, put a plate with a fresh tortilla next to it.
5. Lula kebab in a pan of minced chicken
Ingredients:
• kilogram of minced chicken;
• a piece of pork lard;
• a couple of onions;
• black pepper, coarse salt, sweet pepper seasoning - a pinch.
Cooking method:
1. Stuffing chicken mince with diced bacon.
2. Minced meat, add salt, add sweet pepper, mix again.
3. Add chopped onion with a knife, mix well.
4. Minced meat with all products is passed through a meat grinder, carefully knead with hands.
5. We wet our hands in warm water, take a small amount of minced meat and form a kebab on the skewer in the form of sausage.
6. We heat the pan with oil and put the meat blanks, fry over high heat with frequent turning over for four minutes.
7. When serving, put on a plate, sprinkle with pomegranate seeds, put a bowl next to it with tomato ketchup.
6. Lula kebab in a pan with egg and breadcrumbs
Ingredients:
• a small cup of ground beef;
• ground crackers - 3 handfuls;
• 1 egg;
• salt, sweet paprika seasoning, caraway seeds, black pepper powder - 15 g each;
• 2 pita bread;
• salad greens - 2 leaves;
• some olive oil.
Cooking method:
1. Put the minced meat in a small cup, mix it with the egg, ground breadcrumbs, seasonings, salt, and pepper.
2. Soak the wooden sticks in the water for half an hour.
3. We divide the prepared mince into several parts, wet our hands with warm water and form small sausages directly on the skewers.
4. Sprinkle each sausage with olive oil.
5. Spread the kebab in a preheated pan and fry over moderate heat until a light brown crust appears.
6. When serving on a flat plate, we put pita bread, on the one hand we have the kebab, and on the other hand sliced lettuce leaves with slices of tomatoes, pour with hot ketchup.
Lula kebab in a pan - tricks and tips
• When cooking kebab, you can use several types of meat, the main thing is that the grinding method is the same.
• It is easiest to cook minced meat from slightly frozen meat.
• Lula kebab will not fall apart during frying in a pan, if the minced meat is kneaded for a long time and thoroughly with your hands, slightly lifting and again throwing it in a bowl. After mixing the minced meat, it is recommended to put it in the refrigerator for half an hour or an hour, mix again and only after that form sausages.
• Lula-kebab can be first formed, and then carefully put on skewers, but it is much faster and easier to build sausage cutlets directly on a stick from minced meat.
• You need to stick the kebab around the skewer tightly so that during the frying process, no space is formed between the minced meat and the stick, due to which the resulting juice can ruin the entire structure.
• Wooden skewers will not burn if pre-soaked in cold water.
• The meat inside the kebab will be juicy if you put the semi-finished products in a well-heated oil, fry them to high on high heat and only then bring to cook over low heat. If you stew immediately, the juices will flow out, the kebab will turn out to be rather dry.
• Stuffing during modeling of sausages will not stick to your hands if you periodically dip them in cold water or grease with vegetable oil.
• Garlic added to the minced meat gives an interesting aroma and taste to the dish; it is better to use a dried rather than a fresh product.
• Using spices and spices, try not to overdo it, they should emphasize, and not interrupt the taste of the main ingredient - meat.
• All of the above recipes are relevant not only for cooking in a pan, but also for baking in the oven or frying on a fire.
• Serve kebab with a wide variety of sauces that complement the taste of juicy meat.
