Kebab is the common name for fried meat and fish dishes of Eastern cuisine. Kebab on skewer is prepared mainly on the grill over red-hot lights.
The most famous, without a doubt, is kebab - minced sausages. The first part of the compound name may vary depending on the product and method of preparation. Thus, lamb kebabs marinated in vegetables are called titram kebabs, quail on a skewer is vedana kebabs, and liver kebabs with fat tail are called zigar kebabs. The minced sausages, as in the recipes of this selection, but enclosed in a casing, are called Hasip-kebab, and the tender fish skewer is called balik-kebab.
Kebab on skewers - general principles of cooking
• The best broiler for cooking kebab, of course, is the brazier. Its height must be such that between the coals and the products on the skewers are no more than 15 and not less than 7 centimeters. At home, the brazier can partly replace the oven, only you will need to choose the correct length of the skewers. The oven door should close tightly. The skewers are placed on the grate and placed in a thoroughly heated oven. The optimum cooking temperature is 180-200 degrees.
• The main rule: all products must be of the best quality and always fresh. Meat and fish fillets - certainly juicy. The liver should not be frozen, if you take a product that persists at low temperatures. Compliance with simple conditions and prescription recommendations can provide excellent results.
• It is undesirable to use meat and liver immediately after slaughter. Let the products rest in the fridge for a day or soak it in cold water to get all the blood out.
• Freshly frozen food defrost until completely defrosted. To do this, put them in a common refrigerator compartment for the night or leave them to room temperature until they are completely thawed. Do not immerse in the water and do not use a microwave for this purpose, it adversely affects the taste of the dish.
• If foods are to be marinated, do not use aluminum or copper cookware. On enameled containers, check the integrity of the enamel. • It is recommended to cook kebabs over hot coals, there should not be a flame in a roasting pan under skewers. To kebab roasted evenly, systematically turn the skewers.
• Use firewood or coal from deciduous trees, the resin released during the burning of coniferous trees is so corrosive that it absorbs quickly into any product and makes the dish unsuitable for consumption. The most suitable would be oak, beech, turn, etc.
• You can check the kebab's readiness by puncturing the largest piece on the skewer. If the product is deep-fried enough, it will produce clear juice.
Kebab on lamb skewers - minced meat sausages
• lamb pulp - one kilogram;
• four large onions;
• black, hand-ground, pepper and basil - 1 tsp each;
• seasonings “For meat dishes”;
• fresh dill;
• 300 gr. fresh fat tail fat.
1. Cooking stuffing. We wash a piece of mutton, cut off the remnants of tendons and excess films. Cut the pulp and fat of fat into large chunks, grind, passing through the finest mesh in a meat grinder. Next twist the sliced onion slices. Season with minced pepper, sprinkle with some salt, spices and chopped dill.
2. Knead the meat mass well, then with an effort we beat off on the table or bowl. To make the mass more homogeneous, you should beat off at least a quarter of an hour.
3. Put the minced meat in a bag and send it for an hour in the cold, so that it is better soaked with spices, and the grease melted from the warmth of the hands.
4. After that, constantly moistening your hands with warm water and hooking in parts, apply the minced meat in the form of sausages on skewers. Put them on the grill over hot coals and fry, constantly turning.
Titrama-kebab on a skewer is a special lamb kebab
• lamb leg or brisket - 1 kg;
• two large onion heads;
• two tomatoes;
• a small head of garlic;
• fresh dill and cilantro - one small bunch;
• pepper pounded in a mortar - 1 tsp;
• a teaspoon of coriander and jeera grains.
1. Meat together with the rib bones are cut into pieces, weighing about 60 grams. Sprinkle with fine salt (1 teaspoon) and fold into an enamel container. 2. Peel the garlic and onion, wash and slice the tomatoes into large slices. Crush prepared vegetables, meat grinder, tuned to coarse grinding, along with dill and cilantro.
3. Mix the resulting vegetable mass with meat. Add coriander, cumin and black pepper, mix. Put the dishes in a cool place (common refrigerator compartment) for one hour.
4. Marinated meat is stringed into six pieces on a skewer and fried over hot coals until tender.
Chupon-kebab on a skewer - skewers of tenderloin
• beef or lamb tenderloin - one kilogram;
• three large onions;
• a spoonful of salt, jeera seeds and the same amount of ground pepper;
• five tablespoons of vinegar.
1. Wash the tenderloin well, wipe dry and cut into strips from ten to fifteen centimeters, with a width of at least 3 cm. Slightly beat off the pieces and fold into enamelware.
2. Sprinkle meat with pepper, salt, add cumin and small onions, chopped. Pour vinegar and, stirring, lightly crinkle pieces of pulp. Put the load on top and keep it warm for three hours.
3. Before frying, remove the onion slices from the meat and string the pieces onto a skewer. Cook over the coals without fire, turning regularly, until a golden brown crust is formed.
4. Remove the ready kebab from skewers, cut into pieces and serve with tomatoes, cucumbers, or with gruel of onion and cumin.
Hasip-kebab on skewer - kebab from minced meat
• natural lamb intestine or artificial substitute;
• 700 gr. pulp from the femur of the mutton;
• onions - 3 heads;
• teaspoon of pepper;
• 50 gr. - melted natural butter;
• 200 grams of fat tail.
1. Sheep gut can be purchased on the market from butchers. As a rule, it is already prepared for use, otherwise do it yourself. Cut into long pieces, stretch them through clenched fingers, removing all contents, rinse with running water several times. Turn the gut inside out, sprinkle profusely with salt and the back of the knife blade to scrape off the entire mucosa. Rinse with water again and let stand for a quarter of an hour in a weak solution of potassium permanganate. Then rinse well again and pat dry with a towel. 2. Cut the cleaned intestinal sheath into pieces not less than 15 cm long and tie a end with a tight rope or knot.
3. Cooking minced meat. Chop the flesh together with the fat from the fat and onions and grind it coarsely with a meat grinder or chop into minced meat with hatchets. Add a little salted water, season with pepper and knead well.
4. Take the prepared pieces of the intestinal membrane and fill them with cooked stuffing through the free edge. Tightly fasten the edge of each sausage and gently string one piece on the skewers.
5. We place on the brazier, placing a little higher over the coals than when frying the kebab, and cook it, turning it over systematically. So that the shell does not burst, from time to time we grease it with melted butter.
Zhigar-kebab on a skewer - shish kebab made from liver and fat tail
• fresh liver - 600 gr .;
• wheat flour - 300 gr;
• 500 gr. fat tail or fresh fat.
1. Prepare the liver. We repeatedly wash, removing all seals, and chop the liver into pieces, weighing about 15 grams. The same pieces cut fat tail or fat. Fold the liver into a bowl, slightly add salt and mix.
2. Pour the flour into a dry bowl and mix it with a small amount of ground pepper.
3. Alternately we roll the liver chunks into the flour mixture and immediately string them onto the skewers, alternating with pieces of fat or fat. Fry over coals until cooked.
4. Serve Zhigar-kebab, laid out on a warm plate, sprinkled with pepper and onion shredded.
Vedana-kebab on a skewer - a quail fried over coals
• six reversals;
• 50 gr. melted butter;
• three spoons of wheat flour;
• a spoon ground in the mortar of seeds of spirits and the same amount of ground pepper.
1. Put the washed quails in the large pan, pour it with salted water and let it stand for at least a quarter of an hour. Then we get it and put it in a colander, give the bird a little dry.
2. String carcasses on skewers and brush them well with melted butter on all sides. Then sprinkle the carcass with a mixture of spirits and black pepper, and after that - flour.
3. We lay out the skewers on the brazier, cook quails over hot coals, turning from side to side, until golden brown. When juice appears on the surface of the carcasses, these places must be quickly sprinkled with flour. 4. Finished quails are served without removing from skewers, laying on a flat plate. Separately served onion rings with cumin or fresh cucumbers and tomatoes.
Balik-kebab on a skewer - fish grilled over coals
• beluga or catfish - 1 kilo of fillet;
• 50 gr. thickened homemade cream;
• red ground pepper.
1. Dip fresh or well-thawed frozen fish fillet into boiling water and immediately get it. Drain thoroughly, cut into pieces not less than 3 cm wide and string them, without too squeezing, on skewers.
2. Melt the butter, coat them with fish from all sides. Salt and sprinkle with red pepper.
3. We spread on the grill, over the red hot coals. Cook until a uniform brown crust appears on the pieces.
4. When serving, remove the fish from the skewers, garnish with a salad of fresh vegetables.
Kebab on skewers - cooking tricks and useful tips
• When cooking kebabs from liver and poultry (quail), make sure that juice does not flow out of them. Place of its appearance, carefully sprinkle with flour, it will preserve the juiciness of the dish.
• Meat sausages with intestinal shells and liver skewers, position a little higher over the coals than when cooking meat or fish. The natural intestine with excessive heat may burst, and the liver will dry out.
• Avoid the appearance of a flame over coal, constantly monitor the process and monitor the temperature. Consider that fish and liver heat require less than meat.