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Lyulya-kebab in the oven on skewers
Instructions
Grind all the meat (without the onion) into mince.
Grate the onion separately, then squeeze out the juice — it is not wanted in lyulya-kebab, as it makes the meat too liquid so that it holds poorly on the skewers.
Chop the cilantro with a knife.
Put the prepared ingredients into one bowl for mixing.
Add the Eastern spices and salt. Knead the mince thoroughly and for a good while (about 3-5 minutes) — it should become noticeably sticky.
Next, beat the meat, thereby removing the smallest air bubbles from it and increasing its stickiness. It is convenient to do this by forcefully throwing small portions of the mince into another bowl. Repeat this procedure 5-7 times.
Now chill the meat mixture by placing it, covered, in the refrigerator for a couple of hours.
Before you start threading the lyulya-kebab onto skewers, prepare the skewers and have some water ready for moistening your palms.
So that all the pieces come out the same, you can weigh the meat portions or do it all by eye. Pinch off a small piece of mince and mould it around the skewer, pressing it on firmly. Take care that the ends of the piece are not thinner than the main body, so they do not burn because of it.
Once the long patty is formed, pat it between your palms, turning it round a few times in a circle.
Lay the prepared lyulya-kebab on a lined baking sheet.
Move it onto the middle shelf of an already preheated oven (the optimal temperature is 200 degrees) with top-and-bottom heating.
After 20-25 minutes the meat is fully baked through.A strong aroma of spicy herbs spreads through the whole kitchen as it bakes. The lyulya-kebab in the oven on skewers comes out very juicy, with its characteristic taste and aroma. I serve this dish with plenty of fresh greens and, without fail, with lavash.Give it a try — bon appétit!
Tips
- 1
SQUEEZE OUT THE ONION JUICE – the "secret" of the shape. The juice will make the mince runny and the patties will slide off the skewers. Use only the dry onion pulp.
- 2
BEAT THE MINCE 5-7 TIMES – the "secret" of stickiness. The air is driven out and the mince becomes "sticky", like plasticine. Without beating, it will fall apart during baking.
- 3
2 HOURS IN THE REFRIGERATOR – essential. The fat "sets", and the mince is easier to shape. Warm mince will spread.
- 4
WET HANDS – the mince does not stick. Dip your palms in water before each patty. The same principle works for other kinds of lyulya-kebab and meat patties on skewers.
FAQ
Which meat should I choose? +
Ideal is a mix of two-thirds beef and one-third fatty pork (as in the recipe). Alternatives: beef plus tail fat (mutton fat, for an authentic lyulya-kebab), lamb (the classic), or a 50/50 mix of beef and lamb. Fresh meat is firm and dark red without a grey film. An overall fat content of 25-30% is optimal (without fat the patties are dry). Mince it on the coarse grinder plate for a "rustic" texture. Do not use chicken or turkey mince (too dry) or ready-made shop mince (often with additives). For a "premium" version, use marbled beef with tail fat.
What can replace cilantro? +
Cilantro is the "signature" note of lyulya-kebab. If you do not like cilantro: parsley (milder), dill (unusual), or a mix of parsley and spring onion. Without fresh greens the dish loses its "Eastern" character. Dried cilantro, 1-2 teaspoons, is an acceptable replacement. For a "Georgian" version, use cilantro plus green basil. Fresh greens are firm and bright green, without limp sprigs. The stems can be used (they are more aromatic than the leaves). For a "children's" version, reduce the amount of cilantro (it is quite distinctive). Frozen greens will also work.
How long does lyulya-kebab keep? +
Cooked, in the refrigerator in a covered container, 2-3 days. Reheating in the oven for 5-7 minutes at 150°C will bring back the aroma. In the microwave, 1-2 minutes per portion. Raw mince, 24 hours maximum — it is better to cook it straight away. Raw seasoned mince keeps in the freezer for up to 1 month. Defrost it in the refrigerator for 12-24 hours. Do not leave raw mince at room temperature for longer than 30 minutes. Raw patties already formed on skewers can be frozen (for up to 2 months) and cooked straight from frozen in the oven (5-10 minutes longer). It is ideal to cook it "for one sitting" — fresh and hot.
What to serve with lyulya-kebab? +
The Eastern classic: with plenty of fresh greens (as the author advises) and with lavash (a must). With onion pickled in vinegar (with sumac). With a tomato or pomegranate sauce, tkemali, or adjika. With a cup of green or jasmine tea. With a glass of dry red (Saperavi, Cabernet). With light or unfiltered beer. On a picnic, wrap it in lavash with vegetables, like shawarma. With a glass of home-made wine for a "Georgian" serving. With grilled tomatoes and cucumbers. With suluguni and brynza cheese. A versatile dish for an Eastern feast and for picnics.
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