How to cook kebab in a pan

This dish can be called multinational, because it is prepared and loved all over the world. But still he has his own historical homeland. Kebab in a pan or coals has long been cooked in Asia and the Caucasus. They make it from meat, or rather, from minced meat. This dish is based on lamb with onions and spices, but other varieties of meat products can also be used.

Some tips

To cook kebab in a pan or grill, you must very carefully and for a long time knead the minced meat. In this case, the meat secretes protein, and the consistency becomes viscous. This is especially important if grill is used (the meat will stick tightly on skewers). Shredded onions and a small amount of spices (salt and pepper) are always added to the minced meat. Serve kebab on a table with a lot of greens and pita bread, but you can combine them with a side dish.

Classic recipe

When cooking kebab in a pan, lamb is traditionally used. We take 400 grams of this meat, 30 grams of lamb, 70 grams of onions, basil, green onions and watercress to decorate the dish. Add meat, pepper and pass through a meat grinder along with lard and onions. We do this twice to achieve the desired consistency. After that, thoroughly knead the minced meat with your hands for a long time and put it in the cold for 30 minutes. There are two cooking methods. You can form long thin sausages and string them on skewers. The second option is to cook without using skewers. Regardless of the method chosen, fry the kebab in a pan with the addition of any fat. Serve the dish, decorating with greens. This is how you can make kebab in a pan. The recipe is very simple, the main thing is to follow the technology.

Chicken Lula Kebab

As already mentioned, any kind of meat can be taken for cooking. This is a departure from the classic recipe, but due to the popularity of the dish, it is allowed. Take a chicken fillet (2 kilograms) and pass it through a meat grinder. Chop the onion very finely and fill it with wine vinegar. After 30 minutes, squeeze it and add to the stuffing. Pour there a small spoonful of zira, pepper and salt. Now knead well and beat the minced meat so that it becomes viscous. We send it to the refrigerator for 1 hour. Next, proceed to frying. We take skewers and some minced meat. We form a long sausage, pressing it very strongly to the stick, so that there is no air left. Fry the kebab in a pan. This dish has an amazing aroma.

We take 500 grams of lamb, 100 grams of brown bread, 3 onions, two small tablespoons of butter, a glass of boiled water, two tablespoons of mayonnaise, a small spoonful of starch, spices and fat for frying. We cut the meat and pass it through a meat grinder. Soak the bread in water and add to the minced meat. Grind onion and fry. Mix all the ingredients and twist again through a meat grinder. Add mayonnaise, starch, spices to this mixture and mix. Now form the sausages. This is best done with wet hands, then the stuffing will not stick. Bread the kebab in breadcrumbs and fry on each side.

Choose any option you like and cook kebab. A recipe with a photo of this dish will decorate any cookbook.