Traditional Caucasian, Asian or Turkish kebabs are made from fat mutton meat.
The name of the dish indicates its characteristic shape, resembling an oblong cutlet or sausage strung on a skewer. Prepare kebab from minced meat with fragrant seasonings.
Usually delicious meat "sausages" are fried on an open fire. But in the winter or in the conditions of a city apartment, you can step back from the rules and cook a wonderful kebab in the oven. The result is also very tasty, beautiful in serving and satisfying dish.
Kebab in the oven - general principles of cooking
Lamb - meat for central Russia is rare and expensive, so it can be replaced with beef, fatty pork, and even chicken. The main thing is to comply with the technology of cooking meat.
This lula is made only from minced, that is, very finely chopped minced meat. You can, of course, skip the meat through meat grinder, but then the stuffing will turn out too soft and will not stick to a skewer or skewer. The cut pieces adhere well to each other, the mass becomes sticky and retains its shape.
The second important point - a large amount of fat in the stuffing. Traditionally used fat tail, and not less than a quarter of the entire meat mass. Rare fat tail is easily replaced by pork. In addition, the stuffing should be a lot of onions. The juicier the mass, the more delicious the kebab in the oven will turn out. Season the meat with cilantro, dill, parsley.
Finally, the third most important point - the processing of minced meat. It must be, firstly, repelled, and secondly, cool. Beat off the meat, throwing it on the work surface or in the bowl for mixing. The minimum beating time is ten minutes. It is necessary that the mass has acquired the desired stickiness.
Mutton kebab in the oven
Before you recipe for a traditional dish, adapted for the oven. You can replace lamb with beef, sheep fat with lard, but the proportions of ingredients are best preserved.
Ingredients:
• kilogram of lamb pulp;
• 250 grams of fat tail fat;
• three large onions;
• six cloves of fresh garlic;
• half a lemon;
• a pinch of jeera, hot pepper and ground coriander;
• salt to taste;
• a bunch of fresh greens.
Preparation:
Peel the onions as finely as possible.
Scald lemon, cut it in half and squeeze juice with a spoon.
Onion cubes marinated in salt and lemon juice.
Chop garlic, it is best to cut finely with a knife.
Grind meat and fat in minced meat with a knife or kitchen hatchet.
Chop the greens very finely.
Combine all the prepared ingredients, season with spices and mix well.
Beat tight, beautiful stuffing, wrap in a film and put on a cold for thirty or forty minutes.
While the meat is resting, soak the wooden skewers and heat the oven, turning it on for maximum heat.
On the bottom of the oven to put the pan, covered with foil. At the middle level, set the grid.
Remove the cold stuffing and divide with wet hands into pieces the size of a palm.
From each piece of meat to form an oblong cake and wrap it around a sausage skewer. Press tightly so that there is no air inside.
Arrange the kebab in the oven across the grill and fry until ready. For better roasting, flip the lyula with another side up.
Serve with fresh or grilled vegetables, pickled onions, hot pita.
Kebab in beef oven with vegetables
Beef is easier to buy than mutton. Cook the kebabs in the oven according to this recipe: they will turn out very tasty and not at all like burgers. Pork lard put in beef necessarily. It will make the mass more sticky and give the dish juiciness and tenderness. Ingredients:
• kilogram of beef pulp;
• three hundred grams of lard;
• three large onions;
• large Bulgarian pepper;
• small zucchini;
• salt and pepper to your taste;
• spices and dried herbs to your taste;
• five cloves of garlic (optional).
Preparation:
Grate the bulbs on a coarse grater.
Garlic, if you decide to use it, cut into smaller pieces.
Beef meat grind or grind in a meat grinder with a large grill.
Chop pieces of bacon very finely.
Stir in minced meat and lard with garlic and onion cubes, sprinkle with pepper and salt to taste, add spices and seasonings that you like, and make firm stuffing.
Pound him on the countertop, put in the fridge for half an hour.
While the meat is cooling, clean the peppers from the core and cut into squares.
Also, cut the zucchini into small squares.
Remove minced meat from the fridge and form kebabs in the form of small sausages.
Depending on the length of the skewer, place 2-3 "sausages", alternating them with squares of vegetables.
Bake until brown crust appears on the meat.
Kebab in Mixed Mince Meat
Pork in combination with beef is the traditional for Russia option for cooking ground beef. In order for lyula kebabs in the oven to turn out tasty and not similar to homemade burgers, in no case add eggs and bread.
Ingredients:
• six hundred grams of beef pulp;
• four hundred grams of fatty pork;
• two hundred grams of lard;
• two medium bulbs;
• three cloves of garlic;
• a bunch of fresh dill;
• ground black pepper to taste (about half a teaspoon);
• salt;
• two pinches of coriander;
• some vegetable oil;
• pinch of jeera.
Preparation:
Beef and pork to prepare, washing and dried, and cut into small cubes themselves.
Similarly, chop the bacon.
Chop fresh washed and dried herbs. Chop garlic.
Onion or chop very finely, or grate.
Combine all ingredients, including salt and spices.
Beat a piece of meat and send to cool for half an hour.
At this time, preheat the oven.
Wet your hands in water and form a “sausage” around the skewer.
Cover the baking sheet with foil and brush with sunflower oil.
Gently spread out skewers and bake until ready. In the preheated oven, kebabs cook quickly, 20-30 minutes.
Kebab in the oven in pita
Unusual serving of lyulya in pita turns the dish into a modern version of a hearty snack. The easiest way to buy ready-made thin pita. If you want culinary exploits, you can bake cakes yourself according to the recipe listed below.
Ingredients:
• eight hundred grams of meat pulp
• three hundred grams of lamb fat or lard;
• three medium onions;
• pinch of red pepper;
• salt to your taste;
• pinch of ground cardamom;
• a teaspoon of ground dried barberry;
• dried basil (1/2 table. Spoons);
• three tablespoons of vinegar;
• two glasses of flour;
• two tablespoons of vegetable oil;
• half a glass of water;
• salt to taste;
• green salad leaves for serving.
Preparation:
Knead dough from flour, butter, water and salt.
Put it in cling film and give rest.
Chop the meat piece and lard with a sharp knife.
Puree two bulbs in a meat grinder or blender.
Make the stuffing, seasoning the meat with spices and mixing with the onion mass.
Stuffing taut and let half an hour lie in the fridge.
Cut the third onion into rings, add salt to taste, pour vinegar and add two spoons of water. Stir, mix and leave.
While the meat is cooling, bake the lozenges. Roll out the dough as thin as possible and bake on oiled paper in the oven or in a dry frying pan. One side is enough for each side.
From chilled stuffing blind long "sausages". On an oiled baking sheet, spread out kebabs.
Bake “sausages” for about 40 minutes at a temperature of 190-200 ° C.
Remove the ready-made kebabs from the oven, wrap in pita bread, put on a large platter. At the same time spread out the rings of pickled onions, lettuce leaves, fresh tomatoes.
Kebab in the oven in bacon
An unusual version of the dish can be prepared as an original snack dish. Potatoes are used in mincemeat, so the taste of such kebabs will differ from the traditional ones.
Ingredients:
• a pound of any mixed stuffing;
• 100 grams of bacon;
• one potato;
• two small bulbs;
• raw egg;
• half a teaspoon of black pepper;
• salt to your taste;
• dried basil to taste;
• half a cup of dry wine or beer.
Preparation:
Grind onions and peeled potatoes in a meat grinder.
Combine vegetables with ready mixed ground meat.
Season with minced meat with salt, pepper, add an egg and knead a dense meat mass.
Well beat off the stuffing and let cool.
Stringing meat on wooden skewers, form lula.
Cut the bacon into very thin strips.
Wrap each “sausage” with a strip of bacon.
Preheat oven to 190 ° C and send lula to the grate. Fry for about an hour, making sure that the meat does not dry. To do this, turn the “sausages” every 15 minutes and sprinkle them with wine or beer.
Serve hot kebab from the oven with baked potatoes, peppers, tomatoes.
Kebab in chicken oven with baked pepper
Dietary chicken can also be the basis for lula kebab in the oven. Try this version of the dish. He will help out if there is no meat, but you want to eat something tasty and satisfying.
Ingredients:
• six hundred grams of chicken fillet;
• one egg;
• sixty grams of semi-hard cheese;
• two tablespoons of butter;
• two small bulbs;
• two bell peppers; • some olive oil;
• Tomatoes and salad leaves for serving.
Preparation:
Heat oven to 230 ° C.
Put the peppers on a baking sheet and bake until brown spots appear.
Put the peppers into a plastic bag and leave for fifteen minutes.
Remove the butter from the refrigerator to soften.
Carefully remove the skin from the peppers and cut into cubes.
Chop the chicken fillet as small as possible.
Cheese piece grate large or chop with a knife.
Grate the onions on the grater.
Mix the minced meat by combining the chicken with the onion gruel, cheese crumb, egg, butter and baked pepper.
Knead the meat mass, do not forget to discourage and cool.
String meat pieces on skewers, forming lula.
Bake in the oven until cooked, laying on the grill and occasionally turning over.
Serve with tomatoes and salad.
Kebab in the oven - tricks and tips
- In order for wooden skewers not to burn in the oven, they should be soaked in water for about fifteen minutes. In addition, on swollen wood, meat will be better kept.
- If you wish, you can avoid sticking lula on skewers, but simply spread it in the form of sausages on a baking sheet and fry in this form.
- Meat for kebabs can be marinated in lemon juice and spices. It will turn out very tasty.
