Kebab - recipes of Caucasian cuisine

Lula-kebab is a dish of Caucasian cuisine, and the word translated as “grilled meat on a stick”. In the classic version of the highlanders it is prepared from fat mutton on the fire, but the Russian managed to achieve equally delicious results, experimenting with other types of meat and methods of cooking. Today this dish can be cook from pork, beef or chicken, in the oven, the microwave and even in the pan. However, for those who still want to try and evaluate the Caucasian method of cooking, offer original national recipe.

To make the kebab, we need to take: 1 kg mutton (flesh) and 400-450 g mutton fat, 0.4 kg of onion, 1 tbsp. spoon of starch, a teaspoon of dried barberry and parsley, salt, pepper and fresh herbs. If all correctly to prepare, the starch can not be added because the meat will turn quite sticky and will not slide off the skewers (skewers).

Cooking kebab starts with preparing the ingredients for the stuffing. The main feature of the Caucasian recipe is that all the components you need to finely chop by hand and carefully dislodge to obtain the desired consistency. Large amounts of fat – it is also an important component for bonding. But with onions it is important not to overdo it, because if I put it a little more, the meat will drain. For this reason, it is desirable to strictly adhere to the recipe.

So, we need to chop up all the ingredients for the kebab. To do this, take the small hatchet and the Board. Start with the meat. You need to work only with a brush (so as not to break the Board) and swing to make small (to get such a stuffing, as if you have it milled in a meat grinder). If the meat sticks to the axe, it needs to be dipped in hot water. This is done so that fat thawed and tack. The Board is better to lubricate some butter, then it do not stick. Then proceed to grease and onions. Please note that fat you need to bring in a pasty condition.

Chopped mince and knead well, so that all components are evenly distributed between them. Add the spices, salt and pepper. You can squeeze a little lemon juice, then again all thoroughly. Ideally, the meat should not stick to hands. The finished mass is to be wrapped in a cloth napkin and briefly put in the refrigerator.

The Cooled mixture formed in kebab (small oblong products, a little thicker sausages) right on the skewer and fry on well-heated grill. If the temperature is low, the meat will be bad “grab”. In such cases there is a The likelihood that he “jump” down. It is therefore important to wait for the moment when the temperature in the grill reaches quite high indicators. As Browning on the products will be formed a Golden crust, but inside they must be very juicy. Ready kebabs gently remove from fire and put on a plate. They are served hot, with a lot of different greens, pickled onions or wrapped in Armenian lavash. kebab of pork or other meat can be prepared according to the same principle, but the fat then you can put a little less.