In the world cuisine there is a huge variety of kinds of kebabs. Differences begin with the type of meat and the way it is sliced and reach the range of spices included and the way they are cooked. For us, the most common is a kebab, prepared from finely chopped or twisted meat. About the intricacies of roasting kebab at home, we decided to talk in this material.
Lulia-kebab at home in the oven
Ingredients:
- beef - 560 g;
- onion - 95 g;
- ground cumin, coriander, paprika - 1 tsp each;
- ground cinnamon - 1/2 tsp;
- A handful of fresh coriander .
Preparation
Skewers, on which you will form kebabs, soak in water. Meat for a lulium is usually ground with axes, but if you do not have enough time to mince, then use a meat grinder. Turning beef into minced meat, combine it with spices and chopped onions. Grind the herbs, add to ground and her. Divide the forcemeat into equal portions and form each round skewer sausage. Lay the homemade kebab kebabs on a foil covered with a foil and leave in the preheated to 190 degree oven for 15-20 minutes.
Lily-kebab at home from pork
Traditional kebabs from pork are not cooked by anyone, but if you like this meat, then why not use it as the basis of the modernized recipe.
Ingredients:
- minced pork meat - 490 g;
- onion - 95 g;
- Dried oregano - 1 teaspoon;
- a handful of green mint.
Preparation
That kebabs do not fall off the skewers, they should not have an abundance of fat, and therefore cut the excess fat from the piece, leaving not more than a third of the initial amount, and pass the pork through the meat grinder. Add to the meat the chopped onion, dried oregano, a good pinch of salt and sliced greens of mint. Now beat the meat about the working surface about 10 times so that the minced meat keeps its shape well and does not fall off the skewers during cooking. Form from kebab stuffing, distributing the pork on the skewer in the form of a sausage. Fry the meat on the coals. The preparation of kebab at home on the grill takes from 8 to 10 minutes.
Lily-kebab at home from a chicken in a frying pan
Another modern version of kebab is prepared on the basis of chicken and is ideal for those who try to make their menu as useful as possible. Use for cooking only dietary white meat is not advisable - kebabs may come out dryish - but a mixture of red meat with pulp fillets will work perfectly.
Ingredients:
- Chicken ground meat - 290 g;
- tomato paste - 5 g;
- garlic - 2 teeth;
- ground cumin, coriander - 1 teaspoon;
- pinch of paprika;
- handful of green parsley.
Preparation
Before cooking kebab at home, it is good to season the chicken with mince salt, and then add the chopped garlic, ground cumin with coriander, a little paprika and greens. Not a superfluous will be a pinch of hot pepper if you like food more sharply. In the finale add the mince with tomato paste and form into sausages around the skewers.
Heat the frying pan with a drop of oil and brown it from all sides so that the chicken is evenly roasted inside and gets a ruddy crust from the outside.
Serve kebabs better in the company of a mix of vegetables or plain salad, over couscous, pita or lavash, supplemented with tomato sauce or classic dzuziki with sour cream and fresh cucumber.