What is the name for barbecue minced meat on the grill? In the east, this dish is called "kebab." It belongs to the Arabian cuisine and is an oblong cutlet fried on charcoal.
Traditionally, minced meat skewers are prepared from onions and lamb. At the same time, the meat should be very fat, and quite a lot of onions will be required.
Unlike traditional homemade patties, the recipe does not require the use of bread or eggs. To the lamb with onions add only spices, or rather, pepper, cilantro, basil and garlic.
Classic Lula Recipe
There are a lot of recipes, thanks to which you can cook a delicious and satisfying dish on the grill. However, most cooks prefer to use the classic version. For its implementation we will need:
- fresh mutton flesh - about 1 kg;
- chives - about 300 g;
- mutton fat - about 150 g;
- salt and black pepper, as well as other spices - optional.
Minced meat
A real skewer kebab is made only from chopped meat. For this, a fresh piece of lamb is thoroughly washed, after which it is intensively chopped with culinary knives. Do exactly the same with onions and pre-prepared fat.
As soon as all the products are chopped, they are combined in one dish, pepper and salt to taste, and then knead with your hands, periodically throwing the stuffing on the table. As a result of such actions, a homogeneous and rather viscous product should be obtained.
Stuffing viscosity is very important for kebab. Indeed, in the process of heat treatment, the meat product should keep well on skewers, and not be in the coals. From the correct kneading of lamb, onion and fat, it depends on which meat kebab is obtained: tender or rough and fibrous.
Formation
How to form a classic kebab? First you should moisten your hands in cold water. This is necessary so that the minced meat does not stick to the palms. After that, you can safely proceed to the formation of kebab.
Taking the cooked lamb stuffing in your hands (the size of a palm), you should make a sausage with a diameter of 4-5 centimeters from it. Then it must be carefully strung on a skewer. If meat juice is released during this process, then the forcemeat can be squeezed slightly before forming the dish.
Having prepared the semi-finished products, they should be sent to the freezer for 5 minutes. This will contribute to the hardening of fat, which will well bind all sausages intended for cooking kebab.
Barbecue grill
How to fry minced meat skewers on the grill? To do this, kindle firewood and get good coals. For the preparation of kebab, the temperature in the grill should not be higher than 550 degrees.
After the hot coals are covered with light ash, all skewers with lamb minced meat are installed over them. In this form, the lula is cooked for about 20-25 minutes. At the same time, the skewers are periodically turned over so that the dish is fried evenly, from all sides.
Presenting to the dining table
As you can see, there is nothing complicated in preparing a classic kebab. The main thing is to be patient.
After the minced meat on skewers is completely fried, they are removed from the grill and placed on a large dish. If desired, the kebab can be removed on a separate plate using an ordinary napkin. However, most cooks prefer to serve such an Arabic dish to the table in the form in which it was prepared on the grill.
Serve shashlik from minced meat for dinner should be along with the sauce, as well as herbs and fresh vegetables.
Simple homemade kebab cooking
Unfortunately, not all chefs have the opportunity to cook minced meat skewers on the grill. In this case, we recommend using a conventional oven. Of course, such a dish will be fundamentally different from a dinner prepared over coals. However, it will still turn out to be tasty and tender.
What foods do we need to make minced meat skewers at home? An unconventional cooking method requires the use of:
- pulp of fresh and fatty pork - about 1 kg;
- chives - about 300 g;
- salt and black pepper to taste.
Making minced meat
As mentioned above, a classic kebab requires chopping a meat product. However, it can be passed through a conventional meat grinder with a large nozzle.
As soon as the pork is chopped, finely chopped onions, black pepper and salt are added to it. All of these ingredients should be mixed thoroughly, until a viscous and homogeneous forcemeat is formed.
Formation process
If you decide to cook kebab in the oven, then you will need not classic skewers, but long wooden skewers. The process of stuffing minced meat on them is similar to what was described in the first recipe.
After soaking your hands in cold water, you should take a sufficient amount of pork product, form a kind of sausage from it, which subsequently must be carefully put on the skewer.
Bake in the oven
Once the kebab is formed, all the wooden skewers are moved to the baking sheet. Additionally, lubricating it with oil is not required, since the stuffing has a sufficient amount of fat.
In this form, semi-finished products are sent to the oven, where at a temperature of 190 degrees they are baked for about an hour. It is very important not to overdry the stuffing. Otherwise, the kebab will turn out to be dry and tasteless.
To bake the dish evenly, skewers with a meat product should be periodically turned over. If in the process you noticed that the kebab is slightly adhered to the pan, then it can be pry off with a regular spatula. However, this should be done very carefully, otherwise the whole dish will simply fall apart.
Serving arabic meal for family dinner
Having prepared a delicious and tender kebab in the oven, it is carefully removed from the pan and placed on a plate, which is pre-decorated with salad leaves and other vegetables. Also, next to the prepared barbecue, you can put a small bowl filled with aromatic sauce.
Having made a kebab at home according to the recipe described above, you will get not only very tasty, but also a hearty and aromatic dish that will be appreciated by all your household members.