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Lula kebab on pork skewers in the oven

Oven-Baked Pork Lyulya Kebab on Skewers

A hearty, satisfying lyulya kebab for anyone who loves a good meat dish! As it turns out, you don't have to cook it outdoors — you can make it right at home. With this recipe in your back pocket, you get to decide how and where to cook it: over a fire or in the oven. Whatever works for you!

Ilga

Recipe author

Composition / ingredients

Servings:

Pork

500

Onion

Pork fatback (pork)

100

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 13 g

Fats 63 % 26 g

Carbohydrates 5 % 2 g

292 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 45 min

Step 1:

Here's a recipe from real Middle Eastern cooking. I'll show you how to make pork lyulya kebab in the oven. Gather the ingredients from the list.
Step 2:

First, rinse the pork and trim away any bones and membrane. Cut it into large chunks.
Step 3:

Now run the meat through a grinder along with the fatback and onion. Mix the ground meat thoroughly, then season with salt and pepper to taste. Once it's ready, wrap it tightly in plastic wrap and chill it in the refrigerator for a couple of hours so it becomes firmer and more cohesive.
Step 4:

After that, shape the mixture into sausages and thread them onto skewers or wooden sticks.
Step 5:

Now set the skewers on a grill grate, or on a baking sheet if you're cooking the kebabs in the oven. Keep in mind that a lot of fat will drip off as they cook. This dish takes about 20–30 minutes, until the meat is covered with a beautiful golden-brown crust. If you set things up to catch the dripping fat, you can even use it to fry up a side of potatoes.
Step 6:

The pork lyulya kebab is ready. Serve it with fresh herbs and a sauce. Enjoy!

The idea to make lyulya kebab at home came to me out of the blue. Kebab is a genuinely delicious dish, but since I don't really trust street food stands and had heard plenty of horror stories about undercooked kebabs, I decided to tackle the recipe myself. And it came out really well, by the way — it's not nearly as complicated as it looks at first. In the Middle East this dish is traditionally made with lamb rather than pork, but this version is adapted more to Western tastes and ingredients. If you're planning a cookout, this recipe is perfect. And if you're staying in, it turns out just as well in an ordinary home oven.