Kebab on the grill | The recipe of your dishes
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Kebab on the grill

Kebab

Kebab (tyurk.lula — tube and
an Arab a kebab -. Grilled meat) — Meat
dish widespread in the Caucasus,
Central Asia and the Balkans.
from to Wikipedia.

Among connoisseurs and fans of delicious outdoor activities with indispensable barbecue aerobatics considered, oddly enough, not kebabs, even the most sophisticated and kebab on the grill. Indeed, to achieve perfect results the first time not everyone succeeds. And the second, too … Despite all the efforts of lovingly cooked kebabs are falling into the fire with the skewers, and many prefer to go the easy way and fried kebab on the grill. It’s delicious, but it is not kebab!

Today we decided to tell you how to cook a real kebab: what products are needed for this, cut the meat, how to knead and knock the stuffing as strung sausages so that they fell into the burning coals, and how to achieve the perfect roasting, when the outside appetizing browning meat, and literally within expire juice.

Those who authoritatively declares that the true kebab simply must be a lamb, to put it mildly, are wrong. Kebab — international cuisine, and in each country it is cooked in its own way. In the East, lamb is more common, but also from beef or pork obtained excellent dish. And our culinary Kulibin manage to cook kebab of chicken! On the pages of «Culinary Eden ‘you will find recipes of all kinds of meat, and our task is to tell about the rules and intricacies of the tricks that will help you prepare kebab surprisingly all.

Kebab

The first and most important condition — quality meat. For kebab should be taken only fresh, non-frozen meat. Stuffing for a kebab can be prepared from mutton, pork, beef, or a mixture of these types of meat. Ideally, meat should be chopped beef: cut meat, cleaned of fat and excess film, at a thickness of the layers of 1-1.5 cm, put several layers to thick cutting board and two hatchets and knives, chop the meat sliced ​​along the grain first, then expand the board by 90 ° and also chop, but now across the fibers. Collect the pieces of meat to the middle again and chop rotating board 90 °. Mince the meat as long as you do not get quite the fine mince. Stuffing can skip through the meat grinder and a large grille, but in this case the fibers of the meat juice is squeezed too much, and this greatly complicates the subsequent kneading and knocking meat.

Kebab

The second condition for a successful kebab — fat. Its amount should not be less than ¼ of the amount of meat. It may be more, but certainly no less. It allows for the amount of fat that same viscosity mince, sausages when strung on skewers, calmly reach over hot coals, not trying to dive deep into the brazier. Fat can also chop up chaff, but his consistency should be pasty, so it makes sense to chop the fat in a food processor or use a blender. Type of fat pick according to your taste: it can be interior lard or mutton fat kurdjuchnyj.

Kebab

The third component to mince kebab — onions. It is also the number should not exceed a certain limit. The thing is in onion juice, which can play a cruel joke and thin out the stuffing to a state where it can not be collected even in the likeness of kebab. Therefore, the number of onions should be to measure, based on the weight of meat — about one-third, no more. Onions in any case can not be passed through a meat grinder or chop in a food processor or blender, minced meat will be too watery, better chop the onion into small cubes. It is believed that the onion in mince for kebab and do not be added.

Kebab

Separately, it should be said about spices for meat. Besides herbs and salt in a kebab nothing should not be. This dish is self-sufficient, spices can clog the taste of meat. However, it is a matter of taste. But the greens, so please put enough.

That’s all, as regards products for stuffing. No white bread, semolina and eggs! It’s not burgers. The desired viscosity of the stuffing does not give supplements, and a long and thorough kneading, fighting off a mandatory and rather strong cooling. Knead beef should be really careful that all the ingredients to form a homogeneous mass. Then you need to knock the stuffing: minced lift and forcibly throw back into the bowl. The meaning of knocking in removing excess moisture from the stuffing. Some are used for these purposes, a plastic bag, beating the stuffing in it that did not fly spray. Knock the stuffing should be at least 10 minutes. You yourself will see how to change its density. Then place the stuffing in a bowl, the laid a linen cloth, and put it in the fridge.

Kebab

Prepared stuffing needed to dazzle in the form of sausages thickness of no more than 3-4 cm, and strung on skewers. And you can gently skewer or stick round skewer meat, forming a long thick sausage. To beef does not stick to hands, rinse them in warm salt water. Punch stuffing, sealing it on the skewer, and place over hot coals. Fry kebab need fast, almost constantly turning the skewers over the coals and achieving a uniform golden brown on the surface. An ideal kebab — it’s pretty thick crust on the outside and dripping juice pulp.

Kebab

How to prepare the grill with coals, our site has already told . Now how to choose the skewers or skewer. Cooking kebab on flat skewers risky meat may slip. Kebab, you can fry and on wooden skewers, on which it will be possible to immediately apply to the table. Heat coals should be pretty strong to surface quickly form a delicious crust. Constantly turning skewers, fry kebab and immediately serve. Kebab is best served with vegetables and herbs, and can be wrapped in thin pita-like shawarma, adding to taste vegetables, herbs and sauce. The main thing — to eat this splendor immediately, without waiting for the kebab has cooled.

Kebab

Well, the theoretical part is over, it’s time to go to practice, that is, the recipes. They are different, and in this article we will give all the options, not canonical. And you can only choose for themselves the most appropriate and decide on a delicious experiment. And since the preparation process described in detail earlier in this article, only the ingredients and their number will be listed in the recipes.

Minced lamb

Ingredients:
1 kg of pulp of lamb,
300 g sheep’s tail fat,
4 medium onions,
1 tsp black pepper,
1 tsp (no slides) salt,
1 tsp of dried basil.

Kebab

Minced pork

Ingredients:
1 kg of pork,
100 grams of white bread,
4 onions,
8-10 cloves of garlic,
2 tablespoons lemon juice,
salt, ground black pepper — to taste.

Kebab

Minced Beef

Ingredients:
2 kg of beef,
500 g of sheep fat,
5 medium onions,
salt, ground black pepper.

Kebab of mixed minced meat

Ingredients:
1 kg of minced lamb and beef,
5-6 tbsp chopped greens,
1-2 onions,
4-5 cloves of garlic,
½ tsp red hot pepper,
½ tsp ground nutmeg
5-6 tbsp vegetable oil,
1 tbsp milk,
salt, spices — to taste.

Kebab

Minced lamb

Ingredients:
1.5 kg of mutton,
100 g sheep fat,
100 g onions,
100 grams of green onions,
½ green beam
pitch and pepper — to taste.

Kebab

Minced Chicken

Ingredients:
2 kg of chicken meat,
2 onions,
2 sprigs of basil,
1 tsp cumin,
2 tablespoons 6% vinegar,
salt and pepper — to taste.

Kebab

Minced Beef

Ingredients:
1 kg of beef fat,
300 g onion,
100-150 g of lard,
1 tbsp starch,
1 teaspoon of dried barberry,
1 tsp the dried parsley,
salt, black pepper, fresh herbs — to taste.

The principle of the preparation of all these recipes is no different from the classic: chop meat, bacon and onion, knead thoroughly minced with the addition of spices and beat him, followed by cooling. A further dependent on manual dexterity. Try to cook a real kebab on the grill and admire!

Bon Appetit!

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