Lula kebab in the oven

Immediately make a reservation that cooked at home in an oven, lula kebab is not an authentic oriental dish. This is a simplified version of the original recipe, adapted to other conditions. However, the dish has a decent taste and has every reason to become one of the favorites in family culinary history.

Lula kebab in the oven with potatoes

Meat selection

Many Orientalists say that true kebabs can be made exclusively from lamb and sheep fat. However, we allow ourselves to disagree with them. It's not about the exceptional taste of lamb itself. The reason is the greater availability of this particular meat for the peoples who gave the world this wonderful dish.

But this does not mean at all that lula kebab will turn out less tasty from beef, pork or chicken. The taste will be different, it certainly. But why is it necessarily worse? The rules for choosing meat are the same for any kind. They say that the product should be as fresh as possible, never subjected to freezing.

The basic tenets of cooking kebab in the oven

All these rules are valid for any meat and for any method of cooking lula kebab, including barbecue. Therefore, we will separate them separately.

  1. The first rule is derived from the choice of meat. This is his freshness and, if possible, youth.
  2. Mandatory presence of fat. Even if you are cooking from lean beef or chicken meat, you need to add lard. Otherwise, the dish will be dry and tasteless.
  3. Meat should not be ground but chopped. It's not so much in its appearance, but in the preservation of meat juice. Hack product need a wide sharp knife on the board. Experienced housewives master the art of chopping meat with two knives. Keep them to be parallel to each other - try. To keep your hands from getting tired, pay attention to the fact that only brushes should work.
  4. Stuffing should be long and carefully stirred hands.
  5. Onions should be finely cut, but do not crush, do not scroll in a meat grinder and do not thresh in a combine.
  6. After the meat is kneaded, it must stand in the cold.
  7. Sculpt lyula kebabs should be very tight.
  8. The fire for frying should be quite strong, so that the crusted crust does not let the meat juice out.
  9. If you are cooking kebab in the oven, you can not often turn it over! Maximum - 1 time. When you open the oven door, the temperature is lost - it will badly affect the taste.

Beef kebab: recipe with photos

Beef kebab in the oven


  • 1 kg of young veal;
  • 150-200 g of lard;
  • 2 onions;
  • 1 tbsp. l without a hill of salt;
  • 1 tbsp. l without a hill of ground pepper;
  • pinch of jeera;
  • cilantro and / or parsley greens, basil, mint, and other spices as desired.


  1. Meat as small as possible chop wide knives. Do not wring. Fold into a large container.
  2. Just chop the fat. Add to mincemeat and knead.
  3. Chop the greens.Beef kebab in the oven
  4. Pour salt, pepper and all other spices.Beef kebab in the oven
  5. Finely chop the onion with a knife and add to the stuffing.Beef kebab in the oven
  6. Knead the meat thoroughly. Knead it for a long time. This will improve the taste due to the formation of a dense crust when cooking.
  7. Put in the refrigerator at least for an hour, and better for the whole night. Cover with cling film. It must have openings for air circulation.
  8. Divide the minced meat into portions of 130-150 g for a classic-sized lula kebab. But you can make them 2 times shorter.
  9. Each serving is carefully dazzled with hands (hands can be moistened with hot water each time). Pierce through the ball or skewer wooden skewer. Spread the mince along the length of the skewer or skewers evenly.

    Beef kebab in the oven
  10. Put the kebabs ready for frying either on the baking sheet or on the wire rack. In this case, for dripping fat, a pan should be placed on the bottom.Beef kebab in the oven

When cooking kebab in the oven, it is enough to turn it 1 time. The fire should first be made fairly strong, 220-250C. As soon as the surface of the meat “grasps” with a crust, the heating should be reduced to a level not higher than 180С.

Beef, even chopped, is baked for a long time. Therefore, on high heat, you can get a hard, fried on top and not ready inside product. However, a high initial temperature is mandatory for a crust to form. It will prevent the loss of delicious internal juices.

If you reinsure yourself and immediately put on low heat, the juice will gradually flow out. This will greatly worsen the taste of the kebab and make it even tougher.

Gourmet Pork Lyulae

Kebab from pork in the oven


  • 1.2 kg fat pork;
  • 1-2 onions;
  • 1 tbsp. l without a hill of salt;
  • 1 tbsp. l without a hill of ground pepper;
  • greens, oriental spices (zira, coriander, basil - all as desired).


  1. If the pork is not fat, you need to replace one fourth of the total weight with fresh lard. Kneading minced meat will require less time, but still it must be thorough.
  2. Be sure to put the finished minced kebab meat in the fridge for a few hours. It is necessary for the solidification of fat. Then, when cooking, it does not immediately begin to melt, and the resulting outer crust will delay it inside.
  3. If it is not possible to put the stuffing in the cold for a long time, distribute it in a thinner layer.
  4. However, he must stand in the refrigerator for at least an hour. It is impossible to cool the meat mass for lula kebab in the freezer!
  5. When roasting on a fire, fat plays the role of a binding element. If we cook pork lula kebab in the oven, it will be more tender and juicy. Excess fat will drain to the pan.
  6. The principle of cooking is the same as described above. But, unlike beef, pork kebab requires a higher temperature and less cooking time.
  7. For quick preparation and convenience of serving, small sausages can be formed:
  8. As soon as the top layer begins to brown, turn the skewer or skewers over. Wait for the other side to redden, and serve the ready kebab to the table.

Delicate chicken kebab

Chicken kebab in the oven


  • 2 chicken breasts (fillet);
  • 100 grams of pork fat (optional);
  • 2 onions;
  • 1 tsp. salts;
  • 1 tsp. ground black pepper;
  • cilantro or parsley;
  • other spices optional.


  1. The cooking method and the basic rules are the same as above. However, there are some subtleties of cooking chicken kebab.
  2. Chicken meat, on the one hand, tender and dietary. But on the other - quite dry. With the addition of bacon, chicken kebab from chicken will be more delicious and juicy. But at the same time significantly increase its caloric content. Therefore, it’s up to you to add minced lard.
  3. If you place the dish not on the oven grate, but on a baking tray made with foil, the juice that is released can be used as a gravy. For dry chicken meat it will be very useful.

In conclusion, we note that you can optionally combine different types of meat and get new flavoring options. And even if the kebab cooked in the oven cannot exactly repeat the taste of that delicacy we get on the grill. However, in the conditions of home cooking you will get a worthy replacement for boring meatballs and meatballs - and just a tasty dish.

Add a comment