All over the world there are fans of Eastern and Caucasian cuisines. Fragrant, spicy, spicy dishes will appeal to many. One of the most versatile dishes is kebab. These oblong meat cutlets are roasted in many countries around the world. They are especially popular among our compatriots, who borrowed many culinary recipes from their neighbors during the Soviet period. Most cooks know that kebab is cooked on coals, but not everyone has the opportunity to cook in nature, especially during the cold season. Therefore, the recipe was interpreted taking into account Russian conditions, and many housewives learned how to cook Lyula kebab in a frying pan, without leaving the warm walls of the kitchen.
The kebab only superficially resembles burgers of an unusual oblong shape. In fact, the differences are much larger and they are more significant. If you want to fry in a skillet, kebab, as close as possible to the taste of the original, you need to know a few subtleties.
- Most of the peoples of the Middle East who were the first to start cooking lyulya kebab are Muslims, and therefore the traditional recipe involves the preparation of this dish of lamb and fat of sheep. However, today it is not a prerequisite. Many people cook kebabs from chicken, turkey, beef, and even pork. For example, in Georgia, where the overwhelming majority of the population professes the Christian faith, mixed beef-minced pork is most often used for minced meat. What matters is the quality of the meat. Therefore, to make stuffing better at home, and when buying a finished product you need to pay attention to its appearance, composition, shelf life.
- Minced kebab meat should not be too tender, so it is preferable to chop the meat by hand with a heavy knife. If you use a meat grinder, then scroll the meat using knives, nozzles with large holes.
- Eggs are rarely used to cook kebabs. To increase the viscosity of the stuffing, so that the kebab does not lose its shape when frying and does not jump off from the skewers or skewers, they add sheep fat, lard, chicken meat. In addition, before forming sausages, the stuffing should be cooled by placing it in the fridge for an hour.
- To make it easier to chop the fat with a knife, it needs to be cooled.
- Fry the lula kebab in the pan as follows: first, fry in boiling oil for a few minutes over high heat until it forms a crust, then continue frying for about 10 minutes, turning occasionally over medium heat. In this case, the oil is used only at the first stage and in a small amount; you will not need to add it.
Kebab is considered to be a separate dish, there is no need to serve a side dish, although it can still be done. But it is preferable to use pickled onions, vegetable salad. Tomato sauce is also not superfluous.
Kebab in the pan: a classic recipe
- lamb - 1 kg;
- fat tail fat - 0, 3 kg;
- onions - 100 g;
- fresh cilantro - 50 g;
- salt, ground black pepper - to taste;
- vegetable oil - as needed.
Method of preparation:
- Rinse a piece of lamb in warm water, dry it with napkins. Remove veins, films. Chop the flesh with a heavy knife so finely to make minced meat. In extreme cases, you can scroll through the meat grinder, but it will already be a departure from the traditions.
- Chilled kurdyu fat too carefully chop with a knife, add to the meat and mix intensively.
- Remove the foil from the onion, cut it into small pieces with a knife, add to the mince.
- Place fresh cilantro there, finely chopped with a knife.
- Salt and pepper the mince, mix it well with your hands. You need to stir for at least 15 minutes, that is, until it becomes viscous.
- Clean the meat in the fridge for an hour.
- Take the mince. Dipping your hands in warm water so that the stuffing does not stick to them, form oblong cutlets tapering at the ends. For one kebab you need to take a ball of mincemeat about the size of a tennis ball. If you work in gloves, then wet your hands better with cool water.
- Attach a wooden skewer to each kebab and press it down to about the middle. Glue the ends of the stuffing around the slot.
- Heat oil in a pan, put skewers on it. Fry on high heat, turning over until the kebabs are covered on all sides with a golden crust.
- Reduce heat and fry for another 10 minutes, remembering to turn the skewers.
Serve the kebab, just removing it from the pan with spicy tomato sauce and pita bread. If desired, you can submit to it a salad of fresh vegetables.
Kebab in a skillet in a pita
- minced meat (made from pork and beef in any ratio) - 1 kg;
- onions - 0, 5 kg;
- pork lard - 0, 2 kg;
- dried cilantro - 5 g;
- hops-suneli - 10 g;
- salt - to taste;
- fresh coriander - 50 g;
- fresh parsley - 50 g;
- wine vinegar (3 percent) - 50 ml;
- water - 100 ml;
- vegetable oil - as required;
- Armenian lavash - 5 pcs.
Method of preparation:
- Set aside a couple of onions, the rest of the onions, peeled from the husks, turn through the meat grinder and add to the minced meat.
- Chop fat with a knife and add it to the mince too.
- Pour into the stuffing hops-suneli and dried coriander, add salt to taste and stir with your hands. Knead the meat until it becomes viscous.
- Chop fresh greens with a knife, add to the mince, mix thoroughly with your hands so that the greens are distributed evenly. Remove the stuffing for half an hour in the fridge.
- Peel off the onion and cut into half rings, fold into a bowl and cover with a mixture of water and vinegar.
- Take the mince from the fridge and make sausages from it. Optimally, if you blind 10 kebabs from a specified amount of ingredients.
- Heat oil in a pan. Put lula kebabs in it, fry them on medium or high heat to make them brown. The crust will prevent loss of juiciness.
- Reduce heat and fry lula kebabs, occasionally turning them over to readiness. It takes about 15 minutes. From the finished kebab, if you pierce it with a knife, a clear juice is extracted.
- Cut each pita in half. On each sheet, put on the kebab, cover with a layer of pickled onions and wrap it in pita bread, like stuffing in a pancake.
Serve with homemade sauce or ketchup, preferably spicy. For one serving, you usually need 2 kebabs in pita bread, although men can eat more, and children and women on a diet will eat one.
Kebab in the frying pan on skewers
- minced minced meat - 0, 8 kg;
- lard - 100 g;
- onions - 0, 2 kg;
- garlic - 3 cloves;
- green onions - 50 g;
- Bulgarian pepper (red or yellow) - 0, 25 kg;
- salt, pepper - to taste;
- vegetable oil - as needed.
Method of preparation:
- Fat with minced meat scroll through the meat grinder. If desired, the fat can be chopped with a knife and simply mixed with the ready stuffing.
- Set aside one large onion, finely chop the rest of the onion and add to the mince.
- Chop the green onion with a knife and put it in a bowl with minced meat.
- Add garlic, salt and pepper to the minced meat.
- Mix the minced meat thoroughly with your hands and beat it against the cutting board. Place in the fridge for an hour.
- Pepper wash, clean seed, cut into large squares.
- Peel the remaining onion, coarsely chop it.
- Remove minced meat from the refrigerator, make small sausages about 5-6 cm long, one and a half times smaller in width.
- String a piece of pepper, a meat sausage, onion, then another sausage on a wooden skewer and finish the composition with pepper.
- Heat the butter in a frying pan and place a skewer with lula kebabs on it. Fry over medium heat for 12-15 minutes.
When serving on a plate with lula kebabs, place fresh vegetables, cut into large pieces and sprinkled with lemon juice. Serve, without removing from the caps, hot. Instead of bread, put pita bread on the table.
Cooked in a skillet, kebab, of course, does not smell like smoke, like a real one, but does not yield to it in taste. In addition, any hostess can make it without much hassle.