The Famous kebab – present Oriental cuisine. His name can be translated as “tube of roast meat”. Indeed, the product is a hamburger made of minced meat, rolled into a tube and fried on all sides until Golden crisp. Tradition is necessary to fry shish kebabs on the grill. Some Housewives, for fear of unpleasant consequences, prepare fragrant sausages on the grill or even in the pan. But it already is not kebab, but something similar to it.
To cook right, the real kebab on the grill, you need to clearly remember a few rules, without which it will be difficult to achieve the desired result.
First, traditionally this dish is made of mutton. Of course, you can take any other meat: pork, beef and even chicken. But the real Eastern kebab on the grill will only fresh lamb.
Second, meat for minced meat must always be fresh. During thawing, the product loses its elasticity and produces a large amount of juice. Prefabricated can be liquid. In this case, it will be difficult to form a dense cake.
Third, there is a special technology of preparation of meat for kebab
Only after completing all the above rules, you can make a proper kebab on a brazier.
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Of the peoples of Central Asia and the Caucasus this dish is considered a national. It is prepared on various holidays and when waiting in the house welcome guests. Burgers, grilled on skewers, they look very exotic and popular among the people even more famous kebabs. To understand how to cook shish kebab on the grill, it is necessary to start to prepare the necessary products. Kotletnaya mixture should consist of ingredients taken in a certain ratio:
1 kg mutton will need 250 grams of sheep fat (you can take 0.5 kg of fat), salt, a few onions, a tablespoon of ground coriander, 1 tablespoon of black pepper and herbs of cumin, 1 chili pepper.
When mixing the minced meat it is necessary to clearly observe the percentage of products. Then do the following:
Is not Enough to know how to cook Lula-kebab, you should be able to submit it to the table accordingly. The finished product is usually right on the skewers spread on serving plate with greens and vegetables. As a garnish, is also suitable boiled rice or pickled onions. There is another interesting option. Fried cutlet can be removed from the skewer, wrapped in lavash and cover with sauce. In this case, the kebab is a bit like Shawarma. To eat this dish better hot. The cooled kebab loses the striking contrast of a soft core and crispy shell. To wash down this masterpiece can be any soft drinks or red dry wine.
Alin Trodden - author of the article, editor
"Hi, I'm Alin Trodden. I write texts, read books, and look for impressions. And I'm not bad at telling you about it. I am always happy to participate in interesting projects."
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