Pork kebab

Pork kebab

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Ingredients for Cooking Luli Pork Kebab

  1. Minced pork 0.5 kg.
  2. Onion 0.5 kilograms.
  3. Lemon 0.5 pieces.
  4. Onion greens 4-5 stems.
  5. Kitchen salt to taste.
  6. Vinegar 70% to taste.
  7. Coriander to taste.
  8. Zira to taste.
  9. Ground black pepper to taste.
  10. Ground red pepper to taste.
  • Main Ingredients: Pork, Onion
  • Serving 4 servings
  • World CuisineAsian, Oriental


Meat bowl, Wooden chopping board, Sharp knife, Paper towels, Blender or food processor, Onion bowl, Oven, Baking tray, Food foil, Bamboo skewers, Tablespoon, Refrigerator, Serving dish

Cooking pork kebab luli:

Step 1: take the meat.

We take a piece of pork, wash it thoroughly under running cold water, then blot it with paper towels to remove excess moisture from the meat, clean it from bones and film, and then chop everything finely with a knife on a cutting board (you can use a meat grinder with a large net). We throw the meat into a bowl and set aside for now.

Step 2: take onions.

Then we take onions, peel them, peel them thoroughly under cool water and chop finely. If the onion has sprouted, then this is generally excellent. Then, together with the onion, it is worth chopping finely and a couple of stalks of greenery. Ideally, scroll the onions and herbs either in a blender or in a food processor.

Step 3: mix the onion with the meat.

Pour the mechanically ground onion with greens into a separate bowl, into which we then add coriander, zira, black ground pepper and red ground pepper, salt everything and squeeze half of the lemon there. Mix everything thoroughly and add to the bowl with minced meat.

Step 4: mix the minced meat.

Now we thoroughly mix the whole stuffing. As a result, it should turn out to be viscous and dense. It is in this state that the stuffing will sit perfectly on the skewer, and not strive to constantly fall apart. As soon as our mincemeat is very thoroughly mixed, cover the bowl in which it is located and put in the refrigerator on 30-40 minutes. This is done so that the minced meat is saturated and not lost while we cook everything else.

Step 5: form the kebab.

While the minced meat is infused, we heat our oven to the maximum temperature (200-220 degrees) I suggest you bake our pork kebab on foil. Because not only the taste of the dish itself will depend on this, but also the fact that the foil kebab does not burn on the baking sheet, and therefore does not deteriorate. We will wait a little while our minced meat is fully deserved and then proceed to sculpt the kebab itself. I highly recommend forming pork kebab on a bamboo stick or skewer. Since then it will be easier for you to turn it over on a baking sheet with foil during further frying. And in the finished form, your dish will look much more beautiful and even more appetizing. But if at your place there were no suitable sticks, then you, of course, can safely do without them. So, we take a tablespoon of minced meat, put it on our hand, squeeze a little and form an oblong sausage. In the middle of this sausage we put our skewer and squeezing a palm - as if we were pushing it inside. If you took a little mincemeat, or want to make a larger kebab, you can just add another spoonful of minced meat on top of the skewer and they can stick the skewer on all sides. Ideally, you should have a skewer peek at the top and bottom of the kebab 10 cm least.

Step 6: bake the kebab in the oven.

We lay the finished kebab on a baking sheet, on which a sheet of food foil is laid first. Spread the kebab should not be close to each other, but at a short distance, since during baking they can slightly increase in volume and creep. When the whole sheet is filled with semi-finished products - put the pan in the middle of the oven and bake our dish 30-40 minutes at a temperature 200 degrees. for all the time of cooking, kebab should be turned over 1 time, namely when the upper part of your semi-finished product is covered with a golden brown.

Step 7: serve the pork kebab.

We take out the hot kebab with pan from the oven and immediately spread it on a serving dish. You can decorate the dish with sprigs of parsley and dill, put on one side slices of tomato, and on the other - cut into slices sweet bell pepper. Sprinkle all this with onion rings and lemon mugs. Enjoy your meal!

Recipe Tips:

- - if you don’t have a piece of meat at home, then you can safely take ready-made pork minced meat. You will even save time on this.

- - if you do not want to waste time waiting until the minced meat is brewed, then you can always prepare it in advance, for example, in the evening, and the next day just blind the kebab and bake it.

- - As a side dish, this dish is perfect for peasant potatoes or french fries.

- - remember that the main principle in the preparation of this dish is carefully mixed minced meat with a huge amount of onion, as well as mixed with various spices.

- - The main point is that in no case should you add bread or raw eggs to the minced meat.

- - I advise you to serve kebab with pickled onions. To do this, take a couple of medium onions, cut them into circles, put in a food container that is closed, salt a little, sugar and pour a tablespoon of vinegar over several tablespoons. Now mix everything thoroughly, close the lid and marinate for 5 hours in the refrigerator. Best set at night. Then remove the onions from the container and sprinkle the kebab on top.


  1. Kingsley

    I consider, that you are mistaken. I suggest it to discuss. Write to me in PM, we will communicate.

  2. Kitchi

    You hit the mark. In there is something also I think it's a good idea.

  3. Frimunt

    it can be said, this exception :) rules

  4. Kent

    You are not right. I'm sure. Let's discuss.

Write a message