Who will refuse a fragrant piece of meat fried over an open fire? It is difficult to resist such a delicacy, especially for true lovers of meat products. In the Middle Eastern countries, instead of barbecue, they prepare a no less appetizing dish of kebab. Probably many people know what it is and what it is made of.
I would like to note that oriental refreshment is firmly entrenched in Russian culinary. In almost all restaurants, the menu offers this dish in various interpretations, with the addition of vegetables and poultry. Of course, these variations are far from the traditional culinary dish, but all are very tasty and worthy of a festive feast.
Lula kebab - what is it?
Not a single meat-eater will refuse a good portion of fried "sausage" cooked on the grill. Oriental food is a vivid copy of sausages, only much more useful and more natural. Popular in Central Asian countries and the North Caucasus. They reward delicacies in Armenia, Tatarstan, Ukraine and even Russia.
Traditionally, the dish is prepared mainly from a young lamb, or rather, the back. For juiciness, fat tail fat is necessarily added . At the same time, the meat is not subjected to grinding, as into cutlets, it is chopped with a special cook hatchet. Then they put the necessary ingredients and form tubes that are strung on skewers.
It’s not at all difficult to recreate a dish at home using a roasting pan or oven. Following the uncomplicated rules and subtleties, you will prepare a real culinary work, from which saliva will run. In the publication we give very delicious recipes that will delight fans of the cookery.
Oven minced kebab in the oven
It is difficult for a city dweller to find young lamb in the store, in this regard, we suggest using pork. Choose fresh meat, not stale and not frozen. Hip or scapular part is perfect. Product Set:
- a pound of pork;
- mutton fat - 50 gr.;
- onions - 350 gr.;
- lemon;
- a bunch of fresh dill.
Spices: a pinch of coriander, a mixture of red and black pepper, also suneli hops, Zera and salt.
Instruction manual
To make the pork kebab juicy, add fat tail fat to it. Pre-freeze a piece and grate to chopped meat (take away from the film and bones). Shred the onion with dill, you can chop the parsley. We shift the workpiece into minced meat. In the total mass we put the listed spices, squeeze the lemon juice.
It remains to mix the minced meat thoroughly by hand so that it becomes viscous and uniform. Cover with cling film, put in the refrigerator for half an hour. After waiting for the time interval, we begin to form “sausages”, periodically dipping hands in water so that the meat does not stick and sticks more easily.
If the stuffing turned out to be too liquid - add flour. We string each product on a bamboo skewer, shift it onto a baking sheet covered with foil. We install the oven at 180-200, bake for about half an hour. When one side of the “sausages” is browned, it should be turned over for even baking.
A delicious dinner will delight your household or guests. In addition to the dish, serve chopped fresh vegetables, boiled potatoes, lots of greens. The treat goes well with various sauces.
Beef kebab in a beef pan
Do not be alarmed by such an unusual way of cooking; it is not inferior in taste to anything. Preserves juiciness, tenderness and nutrition. It remains the choice of products. We will need:
- kilogram of beef (fillet);
- about seven medium onions;
- a bunch of cilantro and parsley;
- 10 grams of dried barberry, oregano and rosemary;
- salt, pepper, lemon juice - to taste;
- Armenian pita bread.
Various dry spices and seasonings, including basil, ginger and mint, can be added if desired. The main thing is not to overdo it, otherwise the taste of meat will be lost.
Organization of cooking
First, prepare all the ingredients for kebab. What is it and how to cook it was described above. Remove the film from the beef fillet, cut into portioned portions (like barbecue), add grated or chopped onions and all the seasonings. Finely chop the bunches of greens, spread in the minced meat.
We take a cutting board, moisten with water, form rolls. Fry products in a pan on both sides until a beautiful crust forms. No need to keep the kebab for a long time, as the dish will become dry. It remains to wrap the "sausages" in pita bread, seasoning with onion rings. Serve with tomato sauce.
Dill stick chicken kebab
Over the years, the recipe has undergone many changes, but this has not become worse. For those who prefer lean foods, we suggest using chicken meat. White poultry meat is approved by nutritionists, it has a delicate taste, low cholesterol and calories. Before you cook kebab, you should visit a hypermarket and purchase the following products:
- a pound of chicken;
- any cheese of 50% fat content - 100 gr.;
- Bulgarian pepper - 2 pcs.;
- two onion heads;
- mineral water - 50 ml;
- stalks of dill.
For aroma and brightness of taste, take garlic salt, black pepper, oregano. Also, do not forget about the stalks of dill, they will act as skewers.
Walkthrough
It should be noted that the fillet does not need to be ground into forcemeat, since it will fall apart during modeling. Chop chicken into portioned portions, add chopped onion, sweet pepper, grated cheese, seasonings. Then pour the specified amount of mineral water, knead as a dough. Cover with a towel or film - put in the cold for half an hour.
While our mincemeat "fits", we wash the stalks of dill. With wet hands, we sculpt oblong cutlets from chilled minced chicken, carefully string on dill sticks. If desired, you can roll in semolina or breadcrumbs. We spread all the “skewers” at a distance from each other on a baking sheet. Bake for 20-30 minutes. When serving, garnish with fresh herbs and serve vegetables. A delicious dinner with notes of the East will conquer any gourmet.
Lamb kebab on the grill
It’s not at all difficult to cook kebab on your own when you know all the culinary intricacies, and no matter what kind of meat you make it from. By the way, original and unusual is obtained from mixed minced meat. The dish is done on charcoal, hot grill, barbecue, oven and even a microwave. With patience and dexterity, you will be surprised how easy and simple it is to recreate oriental treats in your own kitchen. Essential Ingredients:
- half a kilogram of lamb (back);
- fat tail fat - 100 gr.;
- three heads of onions or red onions;
- a bunch of parsley;
- green onion feathers;
- two branches of basil;
- black pepper, salt.
Cooking process
We rinse the mutton, separate from the bones, they are suitable for broth. Cut into small pieces, rub the fat tail there, season with black pepper and salt. We send "rest" in the refrigerator for half an hour. We take out the meat, add chopped parsley, onion, add seasoning.
It remains to string a kebab on the grill. What is it and what does it eat with? Surely no longer need to repeat. Tomim on hot coals, not forgetting to constantly turn over so that the meat does not burn. You can serve with baked vegetables or in pita bread, so even tastier. On the edge of Armenian lavash we put some greens with onions, on top - fried "sausages", we roll it up. Garnish with cherry, dill and cilantro. From just one flavor, saliva will run. Enjoy your meal!
Rules for serving, or what to eat with
In the countries of the East and the Caucasus, it is customary to serve a dish on a “pillow” of greens. You can decorate with pomegranate seeds, lemon slices to your taste. Surely provided sauce: tomato, mustard, tkemali. It is not forbidden to serve a table with mixed vegetables, stewed peppers, baked eggplant, tomatoes. Boiled rice and potatoes are suitable as a side dish. In addition, pita bread and bread should be on the table. The delicious recipes presented in the article will please you. Cook for pleasure, to the joy of family and friends!