Kebab - what is it? How to cook, what to serve?

Who could resist a fragrant piece of meat fried on open fire? It is difficult to resist such a treat, especially for the real lovers of meat products. In middle Eastern countries instead of a shish kebab preparing at least a delicious dish of kebab. What is it and what make it certainly known to many.

It should be noted that Eastern treat is firmly established in Russian cooking. Almost all restaurants menu offers this dish in a variety of interpretations, with the addition of vegetables and poultry. Of course, these variations are far from traditional culinary dishes, but still very tasty and worthy of a celebratory feast.

Kebab — what is it?

No meat-eater will not refuse a good portion of fried “sausage” cooked on the grill. Eastern dish - a bright copy of sausages, but much more useful and real. Popular in Central Asian countries and in the North Caucasus. Revered delicacy in Armenia, Tatarstan, Ukraine and even Russia.

Traditionally, the dish is made mostly from lamb, or rather, the back. For juiciness certainly added fat. While the meat is not subjected to grinding, like burgers, chef's special cut of his hatchet. Then put the necessary ingredients and form a tube that is put on skewers.

It Is not difficult to recreate the dish at home using a roasting pan or oven. Following uncomplicated rules and intricacies, you'll make a real culinary masterpiece, which will run salivating. The publication will bring delicious recipes that will delight fans of the cooking business.

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Kebab of minced pork in the oven

Urban residents is difficult to find in the store lamb in this regard, we propose to use pork. Choose fresh meat, not stale and not frozen. Perfect hip or shoulder. Set of products:

• A pound of pork;
• Mutton fat-50 g;
• Onions-350 g.;
• Lemon;
• Bunch of fresh dill.

Spices: a pinch of coriander, a mixture of red and black pepper, also Khmeli-suneli, Zera and salt.

Instructions

To kebab pork turned out juicy, add the fat. Pre-freeze a piece and RUB to the chopped meat (away from the film and bones). Shinkuem onions with dill, you can chop the parsley. Put the workpiece in the stuffing. In General, a lot of these reasons put the spices, squeeze the lemon juice.

It is good to mix the meat by hand, so it became viscous and homogeneous. Cover with cling film, put in a cooler for half an hour. After waiting the time interval, begin to form a “sausage”, occasionally dipping hands in water so the meat doesn't stick and easier to stick together.

If the stuffing is too liquid-add in the flour. Each piece is strung on a bamboo skewer, place on a baking sheet covered with foil. Set the oven on 180-200C and bake for about half an hour. When one side is “sausage” browned, should turn to evenly done.

A delicious dinner will please your family or guests. In addition to the dish, serve chopped fresh vegetables, boiled potatoes, lots of greenery. The meal goes well with a variety of sauces.

Kebab in a pan of beef

Do Not be afraid of such an unusual cooking method, taste is not inferior. Retains the juiciness, tenderness and nutritional value. It remains the case for the choice of products. We will need:

• A kilogram of beef (filet);
• About seven medium onions;
• On the bundle of cilantro and parsley;
• 10 grams of dried barberry, oregano and rosemary;
• Salt, pepper, lemon juice — to taste;
• Armenian lavash.

Optionally, you can add various dried spices and seasonings, including Basil, ginger and mint. The main thing-do not overdo it, otherwise you'll lose the taste of the meat.

Preparation

To start prepare all the ingredients for a kebab. What is it, and how to cook it was described above. Remove the film from the beef fillet, cut into serving pieces (as in barbecue), add to the grated or chopped onion and all the seasonings. Finely shinkuem bundles of greenery, put in the mince.

The chopping Board, humidified with water generated rolls. Fry the product in the pan on both sides until a beautiful brown. No need to hold the kebab for a long time, as the dish will become dry. Remains to wrap up a “sausage” in pita bread, Dobrev onion rings. Serve with tomato sauce.

Kebab chicken dill on a stick

Over the years the recipe has undergone many changes, but this does not become worse. For those who prefer meatless dishes offered to use chicken. White meat poultry nutritionists approve of, it has a delicate flavor, low in cholesterol and calories. Before you cook the kebabs, you should visit the supermarket and purchase the following products:

• A pound of chicken;
• Every kind of cheese 50% fat-100 gr.;
• Pepper-2 PCs.
• Two headsonions;
• Mineral water — 50 ml;
• Fennel stalks.

For flavor and brightness to take the taste of garlic salt, black pepper, oregano. Also do not forget about fennel stalks, they will act as skewers.

Walkthrough

It Should be noted that the fillets do not need to grind up in the stuffing because it will fall apart when modeling. Chop the chicken into serving pieces, add chopped onion, sweet pepper, grated cheese, seasoning. Then pour the specified amount of water and kneaded like dough. Cover with a towel or film — put in half an hour in the cold.

While our mince “suitable”, wash the fennel stalks. With wet hands shape oblong patties from chilled chicken meat, neatly strung on the dill sticks. If desired, roll in semolina or breadcrumbs. Lay out all the “splits” at a distance from each other on a baking sheet. Bake 20-30 min. When serving, garnish with fresh herbs and serve vegetables. A delicious dinner with hints of the East will conquer any gourmet.

Kebab on the grill

Kebab is not difficult to cook by yourself, when you know all the culinary details, and no matter what kind of meat you are doing it. By the way, original and unusual turns of mixed minced meat. The dish is on charcoal grills, the grill, the oven and even microwave ovens. Showing patience and skill, you will be surprised how easy to recreate in your own kitchen Eastern treat. Necessary ingredients:

• Half a kilo of mutton (back);
• Fat-tailed fat-100 g.;
• Three heads onion or red onion;
• Parsley;
• Green onion;
• Two sprigs of Basil;
• Black pepper, salt.

The brewing Process

Opolaskivaniem lamb, removed from bones, they are suitable for broth. Cut into small pieces, RUB the back, the rump, seasoned with black pepper and salt. Sent to “relax” in the fridge for half an hour. Take out the meat, add chopped parsley, onion, add seasonings.

It Remains to be put on the grill kebab. What it is and what it eats? Probably no need to repeat. Tormented in the flames without ever forgetting to flip to keep the meat from burning. Serve with roasted vegetables or in pita bread, so delicious. On the edge of the Armenian lavash put some green onion on top of roast “sausage”, turn rolls. Decorate with cherry, dill and cilantro. Only one flavor will run salivating. Bon appetit!

Rules for submission, or what to eat

In the East and in the Caucasus decided to serve the dish on a “cushion” of green. According to your taste you can garnish with pomegranate seeds, lemon wedges. You must provide the sauce: tomato, mustard, plum sauce. Not forbidden to lay the table assorted vegetables, stewed peppers, roasted eggplant, tomatoes. As a suitable side dish boiled rice, potatoes. In addition, the table should be based on the lavash and bread. Delicious recipes presented in the article, you will like. Cook fun, to the delight of family and friends!