Lula kebab made from beef and pork
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Lula kebab made from beef and pork is unconventional, but tasty.
Lots and lots of onions will make the kebab juicy, and a couple of bottles will also make it neat.
Lula kebab made from beef and pork is a necessary measure for me: well, we don’t sell normal fatty lamb! And if it's low-fat, the lulyaki are not tasty. Well, at least none of mine like them. So I came across making kebabs from beef and pork. First of all, it tastes really good (at least better than lean lamb). And secondly, it’s also cheaper than any lamb.
The optimal ratio of meat in minced meat, if you make your own: 80% beef, 20% pork. I have ready-made minced meat, look at the color and this is the result and guide yourself: lighter than beef, and much darker than pork.
You need to take some fatty pieces of pork, not tenderloin. In lula kebab made from beef and pork, it is responsible for the very fat that I lack in lamb, because lately all the very athletic legs of lamb have been coming across in stores, and we don’t have any other cuts on sale.
An important point - onions should be taken about 30% of the weight of minced meat, no less. More is possible. The more onions, the softer and juicier the kebab. If someone doesn’t like large pieces of onion, I’ll show you how to make lula kebab from beef and pork with a mountain of onions, but so that it doesn’t bother such capricious people.
Another important point in this recipe is that I am using a homemade device with which the kebab can be made very thin and very smooth - just like store-bought. This device is made from two plastic bottles. To be honest, there’s a lot of fuss with her, but admire how neat the beauties turn out, as if they were chosen! I’ll never be able to roll it like that with my hands. In general, if you want to surprise guests, then such a thing in the household is very useful.
Ингредиенты
Minced beef - 800 g
Minced pork - 200 g
Onions - 250 g
Cilantro - 10 g
Dry garlic - 1 tsp.
Paprika - 1 tsp.
Savory - to taste
Salt, pepper - to taste
Рецепт
1. Remove the coarse branches from the cilantro, and cut the rest not too finely.
2. Chop the onion finely.
3. Pour cilantro, dry garlic, paprika and dry savory into the onion and pound the whole thing very carefully with a wooden pestle. So that the onion actively releases juice and loses its elasticity. After that, it doesn’t bother onion lovers - they don’t feel it. Tested on a very capricious child who refuses to eat normal cradle caps with uncrushed onions.
4. Mix the onion with seasonings with the minced meat and leave it to marinate for 2 hours.
5. During marinating, thoroughly knead the minced meat with your hands a couple of times. It will become more and more dense. At the very end, add salt and freshly ground pepper, stir and mash again. That's it, by this moment the minced meat should have such density and stickiness that it is convenient to make lula kebab from it.
6. Now look at the device for making neat cradles. These are two plastic bottles, straight, and one has a diameter only a little smaller than the second. The bottom of the outer bottle has been cut off. It is filled with minced meat and works like a syringe. The inner bottle must be made of very dense plastic; it is a piston-pusher.
7. Place a skewer in a bottle filled with minced meat so that at least 5 centimeters stick out. Well, then using a piston bottle we squeeze out the minced meat in the form of a sausage, inside of which there is already a skewer or skewer. It is convenient to press, holding the bottle suspended above the edge of the table, so that the kebab is squeezed out onto the work surface rather than into the air. I hold the syringe bottle with my hands and press the plunger, sorry for the physiological details, with my stomach or thigh. Maybe, of course, someone will figure out how to do it differently, but for me it’s most convenient this way.
8. The tip of the skewer, which we left freely protruding from the neck of the bottle, will still end up under the minced meat (visible in the foreground). Don't be alarmed, this is completely normal.
9. You just need to pinch off the excess minced meat from the wooden tip and return it back to the syringe bottle.
10. Lula kebab made from beef and pork can be cooked both in the oven and over coals. I cook in a preheated oven on the second level from the top on the grill mode with air circulation for about 10 minutes at a temperature of 250°C. You can turn it over once. At the end of cooking, the juice should be clear. With a barbecue it is more difficult to name the exact time, everything is very individual there. I will say one thing: the minced meat here contains pork fat, which means it will drip and burn if you place the kebab over a zone with high heat. Therefore, only a place with very little heat is suitable for him, especially if the cradles are as thin as mine.
11. In terms of serving, I love eating pomegranate seeds as a bite with kebab. Well, there are greens, onions, sauces - that's all, as usual, and who likes what.