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Lyulya-kebab in the oven on skewers
difficulty Hard
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Main Dishes with Pork

Lyulya-kebab in the oven on skewers

Lyulya-kebab in the Oven on Skewers is the popular Middle Eastern dish — long thin patties of minced meat traditionally grilled on coals, successfully prepared OVEN-STYLE. To match original closely: 2/3 BEEF + 1/3 fatty PORK (or tail fat). MUST include sharp fresh CILANTRO + Eastern dry spices.
· Sunday, 26 June 2022 12:14 ·
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Time 160 min
Yield 7 servings
Calories 173 kcal
Difficulty Hard
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Instructions

  1. Grind ALL meat (without onion) into MINCED MEAT.

    Step 1

  2. Grate ONION separately; SQUEEZE OUT JUICE — not needed in lula kebab (makes meat too liquid + poorly holds on skewers).

    Step 2

  3. Chop CILANTRO with knife.

    Step 3

  4. Combine prepared ingredients in mixing container.

    Step 4

  5. Add EASTERN SPICES + SALT. KNEAD minced meat thoroughly + LONG (3-5 min) — should become NOTICEABLY STICKY.

    Step 5

  6. BEAT meat (removes air bubbles + increases stickiness): forcefully throw small portions into another bowl. Repeat 5-7 TIMES.

    Step 6

  7. CHILL meat preparation: covered in refrigerator COUPLE HOURS.

    Step 7

  8. Before skewering: prepare SKEWERS + WATER for moistening palms.

    Step 8

  9. To ensure same-size pieces: weigh portions OR "by eye". Pinch off small piece; mold around skewer; press FIRMLY. Edges NOT thinner than main body (don't burn).

    Step 9

  10. Once long patty formed: CLAP between palms; roll several times in CIRCLE.

    Step 10

  11. Place prepared lula kebab on LINED BAKING SHEET.

    Step 11

  12. Move to MIDDLE shelf of preheated oven (200°C, top + bottom heating).

    Step 12

  13. After 20-25 MINUTES: meat fully cooked. Strong spicy-herb aroma fills kitchen during baking. Very juicy + characteristic taste. Serve with PLENTY of greens + necessarily LAVASH. Bon appétit!

    Step 13

Tips

  • 1

    THE 2/3-BEEF + 1/3-FATTY-PORK RATIO. Recipe's specific meat-blend is genuinely flavor + texture critical. PURE BEEF lula kebab: too dry, doesn't hold on skewer well, lean texture. WITH FATTY PORK: provides moisture + binding-fat that keeps lula juicy throughout cooking. The 2:1 ratio (300 g pork to 600 g beef would also work): properly fatty-but-meaty texture. AUTHENTIC TRADITIONAL: tail fat (kurdyuk — sheep tail fat) used in original Caucasian recipes. PORK substitute (recipe-canonical): more accessible globally + similar function. Same fat-to-lean ratio principle: traditional Caucasian + Middle Eastern lyulya, French saucisses, Italian salsicce.

  • 2

    THE ONION-JUICE-SQUEEZE TECHNIQUE. Step 2's "squeeze out onion juice" is structural-essential. WITH onion juice: meat too liquid + falls off skewer + produces ordinary patties. SQUEEZED onion (juice removed): provides aromatic foundation without moisture problem, allows proper stickiness for skewer-cooking. The METHOD: grate fine + place in cheesecloth/clean towel + squeeze hard. The juice-extracted result: ~50% less moisture but full flavor preserved. Same juice-squeeze technique: Persian kotlets, traditional Caucasian preparations, professional kebab kitchens. For another classic Caucasian-fusion meat preparation worth comparing, see Chashushuli Georgian Style.

  • 3

    THE BEAT-MEAT TECHNIQUE. Step 6's "forcefully throw 5-7 times" is genuine recipe-defining. Standard kneaded mince: holds together but loses to skewer-thrashing. BEATEN meat (forcefully thrown 5-7 times): air bubbles eliminated + protein structure DEVELOPS into stretchy network, creates STICKY-SKEWER-HOLDING character that defines proper lula. Method: small portions thrown forcefully into bowl from height (15-20 cm). The PHYSICAL THERAPY for cook frustrations bonus. Same air-elimination + protein-development principle: traditional Caucasian/Persian kebab-making, professional ground-meat preparations.

  • 4

    THE 2-HOUR REFRIGERATOR CHILL STAGE. Step 7's "couple hours refrigerator" is structural-essential. Just-prepared mince: warm + soft + WILL NOT hold shape on skewer. CHILLED 2 hours: fat solidifies slightly, mince becomes firm-pliable, proper skewer-application possible. Skip chill: lula falls off skewer during cooking. The 2-hour duration is calibrated. Pro-tip: prep in morning + bake at dinner (perfect schedule fit). Same chill-firm principle: French quenelles, Italian polpette, Asian kebab traditions. For another classic Caucasian-tradition meat preparation worth trying, try Shashlik Classic.

FAQ

What's "Eastern barbecue spice"? +

Spice blend specifically designed for Caucasian/Middle Eastern grilled meats. TYPICAL COMPONENTS: paprika, sumac, dried mint, cumin, coriander, dried oregano, garlic powder, black pepper, sometimes saffron. PURPOSE: provides complete shashlik-flavor profile in one ready-made blend. AVAILABILITY: Russian/Caucasian/Middle Eastern groceries (most accessible), online retailers (search "shashlik seasoning" or "kebab spice"). SUBSTITUTE if unavailable: 1 tsp paprika + 0.5 tsp cumin + 0.5 tsp coriander + 0.5 tsp dried oregano + 0.25 tsp black pepper + pinch sumac (if available). The 10 g amount: substantial Caucasian-character. Don't substitute single-spice (paprika alone) — defeats blend-character.

Can I use only beef? +

Yes — but with adjustments. PURE BEEF lula kebab: needs FATTY beef (chuck roast 80/20, brisket with visible fat) — not lean cuts. Add 2 tbsp olive oil to mince during kneading to compensate for missing pork-fat. Add 1 extra grated onion (squeezed) for moisture. Result: still good but slightly drier than recipe-canonical pork-blend version. Other variations: BEEF + LAMB (50/50): traditional Middle Eastern, distinctive lamb character. BEEF + CHICKEN THIGH: lighter version. The recipe's BEEF-PORK ratio is calibrated — substitutions trade authenticity for accessibility.

How long do they keep? +

Refrigerated covered: 3-4 days at peak quality. Day 1: peak fresh-baked character. Day 2-3: still excellent — flavors integrate. Day 4: still good but slightly drier. Reheating: 10-15 min at 160°C oven (preserves moisture), microwave 2-3 min individual portions (loses crispness, gains warmth). FREEZER: cooked lula freeze adequately (2 months) — wrap individual portions in plastic. Reheat from frozen: 25 min at 160°C oven. UNCOOKED MINCE-MIXTURE: also freezes (form portions, separate with parchment, freeze for 2 months). Pro-tip: large batch + freeze cooked = quick weekday dinners.

What sides go best? +

Caucasian/Middle Eastern tradition has specific lula companions. CLASSIC: alongside fresh GREENS (cilantro, parsley, basil, dill — abundant + recipe-stated essential), LAVASH flatbread (recipe-stated necessary), fresh tomato + cucumber salad. CAUCASIAN traditional: tkemali sauce (sour-plum), adjika, satsibeli (pomegranate-walnut). MODERN: hummus, tahini sauce, yogurt-cucumber dip. ZAKUSKA-STYLE: alongside grilled vegetables (peppers, zucchini, eggplant). DRINKS: red wine (Caucasian tradition), beer, kvass. The lula are SUBSTANTIAL main course — sides should be fresh + acidic to cut richness. Caucasian feast tradition: lula at center + lavash + greens + sauces alongside.

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