How to make kebab on skewers - one of the perfect meals for a picnic?
There are many recipes for its preparation, but the secret of a successful kebab lies in only one thing - minced meat. It should certainly be light and airy.
Ingredients for 4-5 servings:
- 1 kg lamb or beef
- 300 g onion
- 200 g pork fat
- bunch of parsley or cilantro
- 3 garlic cloves
- ground black pepper
- coriander
- salt to taste
You can cook kebab on skewers using lamb and beef separately. However, the dish will turn out tastier and more original if you make it from equal parts of lamb and beef.
Onions should be about a third of the meat so that the minced meat does not turn out to be liquid and does not fall on the coals.
Recipe for kebab on skewers
1. Wash the meat and pat dry. Clean it from veins and films. Then cut into small pieces.
2. Scroll the meat in a meat grinder along with garlic, onions and lard. The latter will give the dish amazing juiciness and “grab” the minced meat, making it plastic.
Meanwhile, the ideal and correct option according to oriental recipes is to chop the meat for the kebab by hand. It's a laborious process, but it's worth it!
3. Put the resulting minced meat on gauze, which must be folded in advance in several layers. Squeeze out any excess juice.
4. Chop the greens and add them to the meat mixture. Season with spices and salt to taste. Mix everything and put it in the refrigerator for a couple of hours. Then remove and again squeeze out all the liquid from the minced meat.
Lyulya kebab is not kept on a skewer? This means that there is too much moisture in it that needs to be squeezed out. Either you strung a large number of minced meat and distributed unevenly.
5. Place the minced meat on the skewers, carefully wrapping them around, starting from the middle, where one large male handful of minced meat is initially strung. Keep a bowl with cold water, you need to dip your hands in it to make it even.
Lula kebab should be in the form of oblong cutlets. There should be one such cutlet on one skewer.
6. Fry kebab on skewers over hot coals (the heat should be stronger than for barbecue) for 7 minutes. Turn the skewers every minute.
Serve the lula kebab with your favorite sauce and fresh vegetables. Cucumbers, tomatoes and tkemali sauce are ideal for this dish.
Lula kebab is undoubtedly one of the most popular types of barbecue. It is especially valued in countries Central Asia, Caucasus and the Middle East.
The uniqueness of the kebab is that it is prepared from minced meat, most often from lamb. The meat is chopped with an ax until the state of homogeneous minced meat, as if repeatedly passed through a meat grinder. Further, thorough kneading of minced meat leads to abundant release of protein. Proper kebab made from correct minced meat, never falls off the skewer, while remaining exceptionally tender and juicy.
Cooking kebab on the grill requires a lot of practice. Even hardened kebabs often experience difficulties with the formation of high-quality "sausages" from minced meat on skewers. But these efforts will certainly be rewarded with the enthusiasm of those who are lucky enough to try the finished lyulya. After all, everyone likes this barbecue without exception.
Lula kebab is primarily lamb or beef. However, there are many varieties of this dish. It is made from different types meat, poultry and nuts
How to cook kebab on the grill? So, let's take a closer look at what a kebab is, the composition, what it is eaten with, a classic cooking recipe. Every true picnic lover and fried meat probably not only tried this classic dish many times, but also tried to make it on his own.
The culinary segment of the Internet is simply teeming with stories about unsuccessful attempts to cook lyulya, moreover, everything was done at first glance extremely correctly and according to the strictest rules. Moreover, in the system Catering special recipes are made for this dish. technological maps, and the result is often the same deplorable.
How to achieve a real taste and aroma, how to cook a lula with an appetizing ruddy surface, while holding firmly on a skewer?
The whole thing, as always, lies in small nuances, without which even the most sincere impulses, coupled with high-quality raw materials, will end in a banal translation of products.
Selecting and preparing meat
The first thing to focus on is the meat. Prepare good lamb or beef, never frozen.
Ideally, part of the shoulder blade or thigh. It is necessary to remove all fat, veins and films from meat.
You need to cut the meat into layers one and a half to two centimeters thick.
After that, you can proceed to the most important part of the whole process - chopping meat.
It is customary to cut it with calm carpal movements. Start along the grain, and then turn the board and continue cutting across. You will have to repeat the procedure several times: collect chopped pieces in the middle of the board, level and continue on a new one. The meat does not need to be cut, beaten, crushed or anything else done with it. It should only be chopped using the weight of the hatchets.
Let the meat not immediately be cut through. Over time, sooner or later, the desired result will certainly come. And we need, as a result, small, clean, completely even minced meat.
Onion and Kurdyuk
At the next stage, you need to “connect” fat tail fat to the case and onion. The classic proportions here are as follows: for one kg of meat you will need 200 grams of fat tail and a little less (150 g) of onion.
Salo should be cleaned from a dry film, first cut into thin slices, then crumbled into strips, and then crushed to the size of a cereal grain.
Chop the onions first into large cubes, and then reduce to small pieces. Then all the ingredients can be mixed in one bulk bowl, salt and season with spices.
About spices
Lula kebab is not forbidden to “decorate” with additional flavors. It can be ground zira and coriander, black pepper, dry herbs (mint, oregano, basil).
Yet in classic recipe it is customary not to “overdo it” with spices
The main thing in this dish is pure, natural meat taste. It depends primarily on the quality of raw materials and fire. Dry herbs can be added to the dish at the very end of cooking.
Beating technology
This is done as follows: you need to separate a certain amount of minced meat from the total mass, build something like a cutlet out of it and throw it with effort to the bottom of the working dish. It is better to take a bowl for this procedure more voluminous, with high walls, so that the minced meat does not scatter on the walls, wallpaper and sideboards.
Minced meat after being thrown to the bottom of the vessel will be flattened on it. It is this consistency that needs to be achieved in the end. The minced meat should become sticky, but not yet begin to release copious juice. These subtleties come only with experience.
After whipping, the minced meat should be cooled slightly by placing it in the refrigerator.
Final modeling of kebab on skewers
After all the previous steps have been completed, you can safely proceed to the "artistic" modeling of minced meat. Lula kebab skewers will need hard ones. Dishes with minced meat should be placed closer to the barbecue or grill. It is also important to rinse your hands in hot water. Wetting in a cold liquid will cause the greasy minced meat to stick to the hands first.
The next task is quite simple. You need to take a certain amount of minced meat, mold an elongated sausage out of it and put it on a skewer, gently smoothing it along the length
Do not put too much minced meat on one skewer. For this barbecue, the law of the transition of quantity into quality does not apply. Lula kebab on skewers should be quite thin. This will help to quickly fry it, without overdrying and overcooking. The second plus is that small portions of hot, freshly removed barbecue will bring much more pleasure, besides, the risk of dropping precious meat into the fire is reduced to a minimum.
frying
Quality lula kebab requires hot, long-lasting coals. Skewers should be turned over more often, in addition, it is customary to use a fan. They are fanned with skewers, as a result, the kebab is not dried in the hot air emanating from the coals, but is quickly baked.
You need to constantly monitor the skewers, avoiding overcooking. There is only one clear indicator here - the juice that stands out. At the slightest sign of its appearance, you should immediately turn the kebabs over. Otherwise, the drops will fall into the coals, they will flare up and quickly turn the appetizing kebab into charred meat sausages.
You need to fry the lula until its surface becomes golden brown, and the inner color changes to gray-pink
Innings
Ready-made kebab should get to the barbecue table as early as possible. It will begin to secrete juice too quickly as soon as it is on the plate.
Exist different variants filing. Most often, kebab is served along with thin onion rings, fresh chopped herbs, seasoned with sumac or wine vinegar.
Another option is to wrap the finished kebab in pita bread. In addition, laying out kebab on a hill of basmati rice is practiced. In these cases, fragrant juices do not go to waste, simply spilling over plates, but moisten and flavor pita bread and rice.
Observing all the subtleties described, you can eventually learn how to cook a wonderful kebab. The main thing here is not to be lazy, to work only with your hands, not to look at the meat grinder, in which the meat is not chopped at all, but rather choked or squeezed out. After that, you can move on to more complex types of kebab using additional ingredients and technological methods.
Summer has flown by so quickly, and I haven’t managed to cook all the new picnic recipes yet. Today I again have the king of kebabs - only I will fry it without skewers. To be honest, not once did my kebab slip off the skewer. Yes, this happens, so today is a simplified version.
Ingredients: 1 kg of pork, 0.3-0.4 kg of bacon, 2 onions, 3-4 cloves of garlic, 20 ml of cognac, dry basil, a pinch of dry paprika, a little lemon juice, salt and pepper to taste, a little olive oil.
Let me remind you that the secret of a delicious kebab is that the meat must be marinated for several hours. Cut the meat into pieces of equal size, add salt, pepper, paprika, lemon juice, cognac, olive oil and mix well with your hands. Let marinate in the refrigerator for several hours.
After the time has passed, we skip meat, lard, onions, garlic through a meat grinder several times. Add some dry basil. As a result, we get a homogeneous stuffing.
Mix with your hands for 25 minutes. Then you need to “beat off” the minced meat: for this you need to pick up the minced meat and throw it back into the container where it was lying, with great force or on the table. This should be continued until the mixture takes the form of a homogeneous mass, sticky to the touch. After this procedure, the minced meat should be left for an hour so that it takes on a thicker appearance. Now we send the minced meat to the refrigerator to cool a little. I left it overnight.
To fry a kebab, we need hot, long-lasting coals. Before you go to breed them, put the minced meat in the refrigerator for a while, it should become cool, but not icy. If you cook it outdoors, then put the minced meat in cold water or a bucket of cold water, or even better, get a cooler bag! We need a lot of borders. Firewood suitable beech, cherry, oak - they keep the temperature well.
Lubricate the grid with vegetable oil and send it to the grill. Let's let it warm up, and then we send kebabs to it. We form sausages with our hands, wetting them in water and immediately put them on the grid.
Lula kebab is fried on fairly hot coals, it must be turned more often than other shish kebabs, and it is advisable to constantly fan it with something so that it does not dry out in the hot air rising from the coals, but quickly bakes.
If frying on skewers, lift the skewers and inspect the side that is fried: as soon as you see that the meat has changed color, turn it over.
Turning a second time, keep an eye on the juice that stands out. The first droplets appeared - turn over again so that the kebab does not burn in the flames of fire.
Ready kebab should have a hard crust and a uniform color inside. Hot juice should flow from the core. If the meat is overcooked, then there will be no juice and the kebab will be too dry.
Friends, if I could convey the aroma of a hot kebab, it is dizzyingly divine! It is worth trying this dish on the grill once and you will love it forever!
Today we will introduce you step by step recipe- Lula-kebab on skewers. We will also tell you about how such a dish can be prepared at home, without the use of a barbecue and coals.
General information about the dish
Before telling you about how the right kebab is made, you should tell what this dish is.
The term "lyulya-kebab" is of Turkic-Arabic origin. It consists of two words: “lula”, which means “pipe”, and “kebab”, which means “fried meat”. it meat dish, which is very common in Central Asia, the Caucasus and the Balkans.
Cooking principle
Lula kebab, the photo of which is presented in this article, is strung on a skewer and fried on the grill. Most often, such a dinner is made from fatty chopped lamb and onions. Moreover, eggs and bread are never added to minced meat.
A feature of the preparation of the dish in question is the long kneading of the meat ingredient. Such a process is necessary in order for the protein to stand out from the minced meat, and it becomes dense and viscous. Only in this case will it sit firmly on the skewers and not fall apart during it. heat treatment.
Spices in kebab are added in limited quantities. As a rule, only pepper and salt are put in minced meat.
Lula kebab sauce is rarely made. This is due to the fact that a properly prepared dish turns out to be very juicy.
In most cases, such a dinner is served to the table along with pita bread and greens. It should also be noted that in the Caucasus, kebab is often prepared not only from lamb, but also from other types of meat, such as beef and poultry. By the way, walnuts are often added to it.
Step-by-step recipe for kebab on skewers
Only a small amount of housewives know exactly how such a dish is prepared. Therefore, we decided to tell you about how Khankishiev Stalik makes it. Lula kebab is his favorite dish. According to the famous culinary specialist, to prepare such a dinner, we need:
- lamb fat (only the fleshy parts) - about 3 kg;
- white bulbs - 500 g;
- tail fat - about 500 g;
- table salt - for each kg of minced meat, 1 large spoon (without a slide);
- zira - for each kg of minced meat, ½ a large spoon;
- chopped black pepper - for each kg of minced meat, ½ a large spoon;
- ground coriander - for each kg of minced meat, 1 large spoon (without a slide).
Meat processing
How to implement a kebab recipe on skewers? First you need to process the main ingredient. Fat lamb is thoroughly washed, all unnecessary elements are cut off from it, and then laid out on a large and smooth board. It is desirable to chop the meat product with the help of culinary axes (2 pcs.). This is necessary in order to make the dish as tasty, juicy and tender as possible.
Grind fatty lamb should be until it is converted into a homogeneous and small minced meat. If during the cutting process the meat begins to stick to the axes, then it is recommended to lower them into boiling water for a few seconds. Fat will not stick to hot steel, and the process of chopping lamb will be much easier.
Processing of other ingredients
Lyulya kebab on the fire turns out to be very fragrant and tasty. But before proceeding with its heat treatment, it is necessary to prepare a homogeneous minced meat. To do this, use a pound of onions and the same amount of tail fat. Both ingredients are thoroughly washed, all unnecessary films and tendons are cut off, and then chopped very finely with an ordinary knife or ax.
Other ingredients in the form of bread soaked in milk or eggs should not be used. Otherwise, the taste will be irreversibly spoiled.
Minced meat preparation
The presented recipe - kebab on skewers - requires careful kneading minced meat. To do this, it is moved to a large form, and then the previously chopped one is added and the ingredients are mixed with hands for a long time. This is necessary not only so that the tail fat and onions are evenly distributed over the meat, but also so that it releases protein. During kneading, minced meat forms peculiar threads. It is they who will keep him on skewers, not allowing him to fall apart.
After a long and thorough mixing of the ingredients, pre-prepared spices are laid out to them. Thus, table salt, zira, ground coriander and allspice are alternately added to the minced meat. After that, the products are mixed well again, but already in order for the spices to be evenly distributed over the lamb.
Do you know how the dish in question is prepared by Khankishiev Stalik? Lula kebab turns out juicy, but at the same time does not lose its shape due to the special preparation of minced meat. The famous culinary specialist claims that for this he evenly distributes the finished meat product over the bottom of the dish where the lamb was previously kneaded, and then covers it with cooking foil and sends it to the refrigerator. This is necessary so that the fat freezes well, and the dish is formed easily and quickly.
How should it be formed correctly?
Before frying a kebab on a fire, fragrant minced lamb should be properly strung on skewers. To do this, hands are soaked in hot water, and then they take the meat product in the amount of a full male fist. A kind of cutlet is molded from it, making sure that it does not have any cracks.
After the described actions, the product is carefully strung on a long skewer and they begin to distribute it along the entire length. At the same time, the skewer is actively rotated around its axis, and the minced meat is pressed strongly with the palm so that there is no air left inside it. If air pockets still remain, then, most likely, the kebab will fall apart right during the heat treatment process.
Cooking food on the grill
After all the minced meat is on the skewers, they are immediately placed on the grill with coals. Turning regularly, they make sure that the dish does not burn, but is completely cooked, it becomes fragrant and very tasty.
The first sign that the kebab is fried is the juice that begins to actively drip from the minced meat.
How to present a delicious Caucasian dish to guests?
After heat treatment of the dish on the grill, it is carefully removed and laid out on a large plate. Such a dinner can be served to the table directly on skewers. Although some housewives prefer to remove meat pieces and put them on a plate decorated with herbs and fresh vegetables.
As a rule, kebab is consumed together with Caucasian lavash, cucumbers and tomatoes. We have already said that for a properly made dish, you do not need to additionally prepare various sauces and dressings. After all, a real kebab turns out to be incredibly juicy and tender.
How to cook kebab at home?
Now you know how Khankishiyev Stalik prefers to cook such a delicious Caucasian dish as kebab. However, it should be noted that there are other ways to create it. Which ones, we will consider right now.
Grilled chicken kebab is prepared according to the same recipe as above. But what about those housewives who do not have the opportunity to light a fire and fry a delicious Caucasian dinner on coals? In this case, it is recommended to cook a kebab. Of course, such a dinner will not have that pleasant aroma and taste that is inherent in meat on coals. However, when proper preparation you will definitely impress your household with delicious and hearty meal. What do we need for this? To make a kebab at home, you need to purchase:
- fatty beef (only the fleshy parts) - about 1.5 kg;
- white onions - 250 g;
- tail fat - about 250 g;
- table salt - for each kg of minced meat, 1 large spoon (without a slide);
- hops-suneli - for each kg of minced meat, ½ a large spoon;
- crushed black pepper - for each kg of minced meat, ½ a large spoon.
The process of preparing minced meat
Beef kebab on skewers turns out to be very fragrant and tasty. If you do not have the opportunity to light a fire, then the dish in question can be cooked in the oven. It should be noted that for this you will also need to thoroughly knead the fragrant minced meat.
Fatty beef is thoroughly washed, and then all unnecessary veins are cut off and very finely rippled with a culinary ax. After that to meat product add chopped fat tail fat and onions. After mixing the components with your hands, they are flavored with salt, suneli hops and black ground pepper. At the output, a homogeneous minced meat is obtained, which is placed in a refrigerator for a while.
The process of forming and cooking in the oven
After Ground beef harden slightly, it is divided into several parts and form a kind of sausages. Then they are placed on a baking sheet lined with baking paper and sent to the oven. In this form, the Caucasian dish is baked for 45 minutes at a temperature of 190 degrees. During this time, the kebab should be fully cooked, become juicy and tasty.
How to present to the dinner table?
After the kebab is cooked, it is carefully removed from the baking sheet and distributed on plates. Chopped fresh vegetables and herbs are placed next to the meat product. If desired, a side dish with a slice of white bread is also served with such a dinner.
Summing up
Lula kebab is very tasty and juicy dish, for the preparation of which you do not need many ingredients. It is good to make such a dinner not only from lamb, but also from beef, poultry and even pork.
Of course, the most delicious kebab is obtained on the coals. However, most housewives prefer to do it in the oven or slow cooker. In such devices, a Caucasian dinner is obtained without the characteristic aroma of smoke. But, despite this, it still remains a favorite dish of many culinary specialists.
What you need to know when choosing meat and how not to overcook May Day barbecue
On the eve of the May holidays, most Russians are preparing to go out into the countryside and open the “barbecue season”. Barbecue, kebab, meat on coals or on a grid - all this will be the highlight of the entertainment program on May 1 and 2. The most important thing in preparation is to buy good meat and find win-win recipe its preparation.
We buy meat: look, feel and smell
If you plan to cook pork skewers, then the neck part, loin or meat from the dorsal part is best suited for this venture (there is the least fat there). For the May Day veal dish, it is better to take the back. Gourmets who prefer lamb skewers are advised by experts to opt for the kidney part or square (make sure that the bones are thin and there are no more than 11).
Experts of Roskachestvo were also intensively preparing for the holiday. They examined the assortment of pork producers, and also gave practical recommendations on the choice of meat. In the course of research, they discovered the “ideal formula” for barbecue: to make meat on a skewer easy to fry, the weight of each piece should be 30-50 grams.
If you are going to buy packaged meat:
1. First of all, check the date of manufacture.
2. Choose a package in which the pieces of meat are the same size.
3. If you want to buy already marinated meat, then carefully read the composition. Roskachestvo experts allow the presence of such ingredients (in addition to meat): fresh onion, table salt, ground spices or spice extracts (black or white pepper, etc.), drinking water, vinegar, as well as fresh lemon, sugar, glucose and other food ingredients.
Marinated meat should not contain: vegetable and animal proteins, carbohydrate ingredients of vegetable, microbial or hydrobiont origin (starches, carrageenans, gums, agar-agar, etc.), as well as preservatives and color stabilizers, flavor and aroma enhancers, thickeners, dyes, flavors, as well as genetically modified sources (GMI).
If you are going to buy meat by weight:
1. Look at the color of the meat: chilled meat has a uniform, glossy color. Fresh pork neck has a pale pink color, and veal and lamb should not be darker than crimson.
2. Press down on the meat with your finger: if the piece is fresh, it will leave a small dent on it, which will quickly disappear as soon as you remove your finger.
3. Pressing on the meat, at the same time check how dry and elastic it is. How many pieces say that they have a lot of liquid. This is usually a sign of a stale and poor-quality product.
4. If the fat on the meat is sticky and matte in color, this means that the meat is far from the first freshness. And if the fat is gray-yellow, then it is generally dangerous to eat it.
5. When evaluating a piece, be sure to unfold it and inspect it from all sides. It happens that sellers are cunning and lay out the meat on the winning side, hiding veins, fat and other shortcomings from buyers.
6. Be sure to smell the meat. If in any doubt, do not purchase. Even if you think that you have a “strong stomach”, remember: the subtle smell of putrefaction after cooking the meat will intensify and it will be impossible to eat such a barbecue.
Barbecue "parliamentary style"
It would seem that there is something to cook: he strung the meat on a skewer, put it on the grill and make sure that it does not burn. But true gourmets know that everything is not so simple - there are a lot of nuances in preparing this very “May” dish: the composition of the marinade, the secrets of stringing meat and much more. For connoisseurs who are in the eternal search for the most the best recipe shish kebab, we offer three author's recipes from the deputy editor-in-chief of "Parliamentskaya gazeta" Marat Abdullaev.
Barbecue-pigtail
Barbecue-pigtail of three types of meat. Photo: Marat Abdullayev
“How boring it is to cook“ just a barbecue ” - thought Marat Abdullaev and invented a very funny recipe for cooking meat on skewers. For this he:
1. I bought the back of a fat-tailed lamb;
2. I removed the pulp from it and cleaned it of films and excess subcutaneous fat. Then I cut it along the fibers into pieces a centimeter and a half thick (something like steaks).
3. Each "steak" was cut along the fibers into thin pieces about a finger thick.
4. Divided the chopped meat in half. One half was simply seasoned with salt, hot red pepper and cumin. Sprinkle the other half with salt and hot peppers, and also added a pinch of sugar, thinly sliced onion and some freshly squeezed lemon juice. The prepared meat was covered with lids and left to marinate for several hours.
Here it is necessary to explain: the peculiarity of the “barbecue-pigtail” is not only in the unusual technique of stringing meat, but in the fact that this meat is marinated in different marinades. Thus, on one skewer we get a real interweaving of tastes.
5. When the meat was marinated, Marat made a fire and waited until the coals reached the desired condition. Shortly before this important event, Marat began to weave pigtails. This is done as follows: first, a small piece of bacon is strung on a skewer - preferably, if the kebab is made from lamb, fat tail. Then - at one of the ends - a piece of meat from one marinade and a piece of meat from another are strung. Then literally one turn around the skewer is done: the first piece is clockwise, the second is against. Then another piece of fat is inserted, the task of which is to hide inside the pigtail. Weaving is completed by stringing the free ends of the pieces of meat on the tip of the skewer to fix the structure. And - another piece of fat, which will play the role of a layer between this and the next pigtail.
6. Frying the kebabs themselves does not need special comments. Marat Abdullayev is sure that each of us knows that “it is absolutely impossible to torment meat over coals for a long time and that optimum temperature coals and the optimal height of the brazier, in fact, will not allow this. Turn the skewer every few minutes and you will have delicious happiness.
7. Ready kebab made from lamb or beef, before serving, put on a plate, wrap with foil and let the meat “rest” in this form for 10-15 minutes.
Absolutely win-win kebab
“Many people pierced on the kebab, even those who had a good hand on this dish,” Marat Abdullayev is convinced. And to save you from this embarrassing situation, he shares his proven recipe.
1. Take a lamb thigh and cut off the flesh from it (you can replace it with pork or veal from the vertebral or sacral part).
2. Clean the pulp as much as possible from tendons and excess fat.
3. Finely chop this flesh with a hatchet or a heavy knife, turning the chopped pieces from time to time and continuing to chop. it the best way preparing meat for kebab, although, of course, you can also use a meat grinder if you are sure of the quality of its knives (there is no question of store-bought minced meat).
4. Now chop a piece of fat tail fat (in extreme cases, pork fat) just as finely. The flavor of the future kebab depends on this. The amount of fat can be different, depending on whether you want to cook a dish that is fatter or not. The optimal amount is 100 grams per pound of pulp.
5. Add lard to the chopped meat, a little salt, pepper, throw in a pinch of zira or ground coriander seeds, half a handful of chopped greens (best of cilantro).
Marat Ravilevich categorically does not advise adding anything else. Especially - vinegar, lemon juice or onions. Because this will add moisture to the minced meat, which is guaranteed to fall apart right on your skewer.
6. Minced meat, consisting exclusively of minced meat, bacon, salt, herbs and spices, knead well in a bowl and after 10 minutes it will be viscous and elastic, ready to “lie down” on skewers.
7. Shape the minced meat into long and not very thick cutlets on skewers.
8. The coals must be hot. But before you put kebab skewers over them, do two things. First: in a plastic bottle with several holes in the cork, pour some vinegar or lemon juice and add water, in a ratio of 1:3.
Second: cut two or three onions into thin rings, rinse the rings several times in cold water, literally squeezing the onion, sprinkle with vinegar, pepper, add chopped herbs and mix.
9. Now boldly place the skewers over the coals and fry the kebab on all sides, sprinkling it very lightly from the bottle from time to time.
10. Put a well-brown kebab on a plate directly on skewers and sprinkle around with prepared onions and herbs.
Shish kebab in the oven
Alas, the weather rarely pays attention to our plans. And sometimes May holidays are overshadowed by rains. Someone with tenacity worthy best use, it remains to rest in the pouring rain. Others with sour faces return home and ... rest is disrupted. But there is a way out, reassuring Marat Abdullayev.
For our “apartment barbecue”, lamb or young pork is better suited. Veal will do, but certainly not beef. Important condition- the presence of a small piece of fat tail or fresh lard. "Small" - this means that a piece by weight should, of course, be less than the weight of the pulp. And let's get started:
1. The meat must be cleaned of films, veins, tendons. The flesh is cut into small pieces, no more walnut trying to keep the pieces the same size. Even finer cut the fat. It (by the number of pieces) should be about the same as the meat.
2. Place the chopped meat and lard in a spacious bowl and rub the onion into the bowl at the rate of one onion per pound of meat.
3. Let's start marinating the meat: lightly salt and pepper with red pepper, add a pinch of ground zira and ground coriander seeds, a couple of pinches of turmeric, sprinkle the meat a little with vinegar (it's better to do it if it's not particularly high quality), and squeeze the lemon.
4. Mix the meat well, cover the bowl with a lid and leave to marinate for at least an hour, while starting to heat the oven.
5. During this time, I recommend preparing the sauce: finely chop a few juicy tomatoes, place them in a pan or in a steel ladle, add a pinch of salt, a pinch granulated sugar, a pinch of hot red pepper and about a tablespoon vegetable oil. We put on the burner with a moderate temperature and, stirring with a spatula, simmer for 8-10 minutes. Add a couple of teaspoons of good tomato paste. If there are ripe ground tomatoes available, we do without tomato paste. Simmer for another 5-7 minutes, level the sauce with sugar-salt-pepper and mix in finely chopped cilantro and a couple of garlic cloves crushed with a special tool. Immediately remove from the stove and take out in the cold so that the sauce cools down.
6. A piece of meat, when stringing on a skewer, should alternate with a piece of lard, and, moreover, it will be necessary to finish the stringing with a piece of lard. It is not necessary to string the pieces very tightly.
7. We will bake kebabs on the grill. And on a baking sheet, which should be located directly under the grate, we lay the foil and arbitrarily place several pieces of thinly sliced \u200b\u200blard on the foil.
8. We put a grate on a baking sheet, kebabs on top, but so that they do not touch, and push this whole “construction” into the oven, which should be heated to 250 degrees.
9. As the kebabs fry, the juice will begin to drip onto the foil first, then the lard will melt. The top of the kebabs will begin to bake intensively, while the bottom, due to the reflective features of the foil, will lag behind this intensive baking. The lard gradually spreading over the foil, which we previously laid on it in thin pieces, will restrain the “premature” smoking of fat dripping from the kebabs. This is what we need, because as soon as the top is golden, we will turn the kebabs over with the fried side down and wait for the moment when, finally, the lard on the foil gives off smoke. It will happen quickly enough. As soon as the fat gives off smoke, both the grill with kebabs and the baking sheet with foil will need to be removed from the oven.
Everything is ready, the meat can be served on the table.
A few nuances for using the oven
In electric stoves, the ovens of which are equipped with lower and upper heating elements, it is better to place the baking sheet at the middle level of the oven and at the final stage of frying, it is advisable to turn on the convector to quickly brown the meat. In gas ovens, the baking sheet should be placed on the very top. Some gas ovens are equipped with an electric grill that turns on when the gas is turned off. In this case, it is better to put the baking sheet lower, and at the final stage, rearrange it briefly under the grill. It is also desirable, no matter which oven, after 10 minutes after the start of frying, put a ladle of hot water on the bottom of the oven for a short time (for 5-7 minutes). This technique will not allow the meat to dry out.
We wish you delicious May holidays!
