Beef kebab - minced kebab! Recipes Caucasian lula kebabs from beef with a rump, nuts, cheese and other meats

Beef kebab - minced kebab! Recipes Caucasian lula kebabs from beef with a rump, nuts, cheese and other meats

Kebab from minced meat, he's kebab, we do not so often, but in vain. This is an amazing dish of Caucasian cuisine, which simply surprises with its taste and tenderness.

It can be cooked with different types of meat, but one of the most popular options is beef. It is affordable, universal, to the taste of Christians and Muslims. Prepare delicious kebabs?

Beef kebab - general principles of cooking

You can use pure beef or with the addition of lamb, pork, poultry. Often for juiciness lay fat or fat tail. Products are well crushed, usually twisted through a meat grinder, sometimes you need to do this two or three times.

What else is added:

• onion and garlic;

• spices;

• greenery.

It is important to mix the cooked mince carefully so that it becomes a bit sticky, it turns out to form dense kebabs. Also, the mass must be given time to ripen. Usually it is cleaned in the refrigerator for at least 30-40 minutes, it is better to leave for a couple of hours, you can immediately divide it into pieces of the desired size.

From the cooled mass they make sausages, they are often strung on a skewer. It is important to make the same thickness so that the dish is fried evenly. In the classic version, kebabs are cooked over hot coals on the grill. But more often they use an electric grill, sometimes they are baked in the oven and even fried in a pan.

Classic beef kebab

Recipe for the usual kebab from beef with onions and garlic. Additionally, you will need some greens, you can take parsley or oregano, sometimes they prefer to cook with cilantro.


• kilo of beef;

• three onions;

• two cloves of garlic;

• 20 grams of parsley or basil;

• salt and pepper.


1. Wash the meat, dry, cut into slices, then twist through a meat grinder twice. The second time, you can immediately chop the peeled garlic cloves.

2. Peel the onions, grate, add to the ground beef. 3. Pepper, salt and add chopped greens. Stir the stuffing for at least five minutes so that it becomes homogeneous and sticky.

4. Fold the mixed mince into a bag, tie and put in the fridge for an hour.

5. Divide the mass into 4-5 parts. Take one piece of stuffing, make an oblong ball, pierce with a skewer. With a wet hand, press the beef tightly to the stick, form an oblong kebab resembling a sausage.

6. In a similar way to form the remaining kebabs.

7. Put the skewers on the grill with hot coals, cook until golden brown on all sides. Before serving, carefully remove, supplement with fresh herbs.

Kebab from Caucasian beef with pork fat

The beef itself is quite dry, sometimes it turns out tough, cooks for a long time on fire. You can solve all these problems by adding fat, the best for the Caucasian dish is suitable fat tail.


• 1.4 kg of beef;

• 120 grams of fat tail;

• 3 onions;

• cilantro, black pepper, a little salt.


1. Twist the washed meat together with the onions, immediately chop the fat tail.

2. Add cilantro greens to the mass, salt and season with black pepper.

3. Immerse hands in stuffing, start stirring. Do not rush, carefully knead the mass until stickiness, uniformity. You can additionally mince to beat off on the tabletop, it will become more convenient in work.

4. Divide the minced meat into five or more pieces, depending on the desired size of kebabs. We roll the balls, put them on a plate, cover them with film on top, put them in the fridge.

5. An hour later kebabs reach. You can simply form elongated sausages from balls and arrange them on the grid. Or we form classical products on sticks or skewers. We make sure that there is no air inside, we press well.

6. Cook over hot coals on the grill. Serve the dish to the table immediately, while it is hot.

Beef kebab with grilled cheese

A variant of the stunning beef kebab, which is perfectly prepared not only on the grill. But even on an ordinary grill, even on a grill pan, the dish turns out just great. Here are the products in two portions. If necessary, then proportionally multiply their number. Ingredients

• 350 grams of beef;

• one egg;

• garlic clove;

• 75 grams of cheese (hard);

• 5 sprigs of parsley;

• Zira, salt, pepper, savory and other spices.


1. Twist the meat with parsley twice through a meat grinder. We use a grid with small cells.

2. Chop the garlic, add various spices to it, salt and grind in a mortar for the appearance of a pronounced flavor. Shifting in minced meat.

3. Break the egg and separate the yolk. We do not need it, we use only protein. Beat it with a fork to light skins to break the bunches as much as possible.

4. Hard cheese rub fine chips.

5. Add cheese to the meat mass with whipped protein. Knead minced for about ten minutes.

6. Divide in half, leave for an hour in the refrigerator, be sure to cover with cellophane or a lid.

7. We get the cooked mass, cook kebabs, fry on a natural, electric grill or on a corrugated pan. In the second case, the surface is necessarily lubricated.

Kebab made from beef with nuts

For the preparation of this dish will need walnuts. They wonderfully emphasize the taste of beef, give an unusual aroma and its own flavor. If there is no fat tail. So you can take any other fat in the specified amount.


• 1.5 kg of beef;

• 120 grams of fat tail;

• a glass of nuts;

• two bulbs;

• two cloves of garlic;

• salt, pepper, 5 sprigs of parsley.


1. Pour the nuts on an empty griddle. Dry on low heat for about ten minutes. Cool well, put in a combine and chop. Or we twist through the meat grinder.

2. Grind beef and fat tail, twist twice.

3. Peel the onions, rub them, so that the stuffing does not turn out weak. Immediately add to the total mass.

4. Chop the garlic and also chop the fennel, grind it all with a small pinch of salt. Pause until juice appears.

5. Shift the garlic mixture into the stuffing, stir everything until stickiness appears, add chopped nuts and stir for a couple more minutes. 6. We divide weight into identical pieces. We round, cover and ship for maturation in the refrigerator for 1-2 hours.

7. Sculpt kebabs on sticks, cook over charcoal or just grilled.

Beef kebab with chicken

To prepare this dish is better to cook the stuffing yourself, you can use any part of the chicken. The weight is specified for seedless piles.


• 500 g of beef;

• 400 grams of chicken;

• 130 grams of onions;

• a pair of cloves of garlic;

• some salt, pepper, other seasonings.


1. Twist the chicken once through the meat grinder. Beef skip better twice.

2. Chop the bulbs with a large knife into a crumb, add to meat products.

3. Peel garlic cloves, squeeze in stuffing.

4. Fill the mass with spices, add salt to taste, you can put a little green parsley, dill, cilantro or a mixture of them.

5. We knead mass, we divide the prepared forcemeat into large cutlets, we give an oval shape, we send to cool.

6. We pierce each formed product with a skewer, press down on a stick, press and form a neat sausage.

7. Fry on the grill or grill. Served with kebabs with the addition of chicken in any sauce, you can sprinkle with grated cheese.

Beef kebab with smoked bacon

A variant of very tasty and fragrant kebabs with smoked bacon and ground beef. Be sure to add protein.


• kilo of beef;

• 5 cloves of garlic;

• one protein;

• 160 grams of smoked bacon;

• spices, greens.


1. If the fat with the skin, then remove. Cut into small pieces.

2. Wash the beef, also cut into small pieces. Peel the garlic.

3. We skip the meat with lard a couple of times through a meat grinder, the second time we do it with garlic.

4. Put the salt and pepper.

5. Beat one raw protein with a fork, add to the meat mass.

6. Stir minced kebabs until smooth. Divide into several parts, let stand in the refrigerator for an hour.

7. We form lyula kebabs on sticks, bring to readiness in any convenient way.

Beef kebab in the oven

For kebabs in the oven, it is better to use fatty minced meat so that the sausages are not dry. Cooking is best on wooden chopsticks.


• 700 g of beef;

• 150 g of fat or fat tail;

• onion;

• a pair of cloves of garlic;

• greens, seasonings;

• 1 tbsp. l lemon juice.


1. Grind lard and meat in a convenient way, add chopped onion and garlic, pour in lemon juice.

2. Fill the bulk with spices, mix, beat off on the table.

3. Pour wooden sticks with cold water, soak for about half an hour. Just during this time, the stuffing will ripen, and the oven will warm to two hundred degrees.

4. Take out the sticks from the water, blind the kebabs.

5. In the oven set the grate to an average level. Down put the pan for dripping fat.

6. Sprinkle kebabs with vegetable oil, bake until done.

Beef kebab - tips and tricks

• If the stuffing is dry and the weight is not very sticky, you can add egg white. Only it must first be whipped until smooth.

• If the mass for kebabs is weak and spreads out, add some more twisted beef, then keep the stuffing in the refrigerator. You can pour a little breadcrumbs or semolina to thicken, give the additive to swell.

• If voids remain between the skewer and minced meat, the sausages may fall apart during cooking.

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