Homemade Lulya Kebab from Ground Meat, Oven-Baked on Skewers
Fast and incredibly delicious, with a festive presentation! When you can’t go outdoors but crave hot meat, make lulya kebab on skewers at home with this recipe. It turns out juicy, aromatic, and very tasty - no worse than over a grill.
Updated : 14 January, 2026
Easy
About 1 hour.
Ingredients
500 grams
Pork and beef mince
1
Onions
1
Garlic
20 grams
Parsley
to taste
Dry spices
1 tablespoon
Soy sauce
50 milliliters
Red wine
50 milliliters
Water
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make lulya kebab on skewers in the oven? Prepare all the needed ingredients. If you buy ready-made ground meat like I did, choose high-quality meat with no additives. But it’s better to make your own. You can use any herbs and spices you have on hand or prefer with meat. I used parsley and khmeli-suneli. Wine can be replaced with cherry or grape juice.
Step 2
For oven cooking you’ll need skewers and an oven-safe baking dish. Choose the dish in advance, checking that you can lay the skewers with the meat on it as in step 7. Use skewers at least 8 inches (20 cm) long. If they’re very thin (about 1/16-1/8 in / 2-3 mm), use several skewers for one kebab so the meat holds better. To keep them from burning, cover them with cold water and soak for about 1 hour.
Step 3
Transfer the ground meat to a deep bowl. Peel and rinse the onion and garlic. Remove tough stems and wilted leaves from the herbs, rinse and pat dry. Finely chop the onion, garlic, and herbs with a knife. Add to the meat along with salt, spices, and soy sauce.
Step 4
Knead the mixture thoroughly until uniform. It’s easiest to do this by hand.
Step 5
To make the mixture more uniform, elastic, and less likely to fall apart during cooking, “beat” it. Put it on a work surface, lift it about 8 inches (20 cm) above the table, and throw it down with force. If it sticks, lightly wet the surface with water. I needed about 20 throws. Then refrigerate the mixture for 30-50 minutes to chill.
Step 6
After chilling, the mixture will be firmer and easier to shape. Remove the skewers from the water. Divide the meat into 6 equal parts and shape the lulya kebabs: wrap each portion around skewers, gently pressing with your palm.
Step 7
Pour wine and water into the oven-safe dish. Lay the lulya kebabs on top so there’s a little space between them. Bake on the middle rack in a preheated 392°F (200°C) oven for about 15 minutes. Turn the skewers over and bake 15 minutes more. Adjust time and temperature for your oven.
Author note
Share the recipe
