Beef kebab

According to the traditional recipe, kebabs, oblong tubs of minced meat, are roasted on lamb coals, like many other oriental dishes. But in many countries, where kebab is also a national dish, it is made from other types of meat. For example, in India, preference is given to poultry meat, in Georgia - to beef. Beef kebab, if cooked correctly, is juicy, tasty, fragrant. It is prepared both on the grill and at home using an oven, frying pan, electric BBQ grill.

Cooking Features

Whichever way you cook a kebab from beef you choose, you will need some knowledge of some secrets.

Do not use frozen beef as a basic ingredient for lula kebab, as it is impossible to make juicy fried sausages out of it. It is especially important to comply with this rule if you fry a kebab on the grill or electric grill.
In order for a kebab to hold well on skewers or skewers, it is necessary to add viscosity to the stuffing. This is done through the addition of fat tail fat or lard, this component should be about 20-30 percent of the amount of meat used.
It is advisable to chop meat for lula kebab manually. This process is time consuming, and if you do not have enough time, you can grind beef by passing through a large grinder grinder. The main thing is not to make mince too small, as this may not have the best effect on the juiciness of the kebab.
If you want to reduce the calorie content of the kebab, the fat in the composition can be replaced with chicken, but in this case you need to take more of it. In other words, you can use chicken and beef mince, in which poultry meat is at least 40 percent.
Most often, onions are included in the kebab recipe. It is necessary to grind it with a knife, without resorting to using a meat grinder or blender. Otherwise, onion juice will prevent the formation of dense sausages in the future.
Minced kebab meat should be kneaded by hand for a long time, otherwise it will not be sufficiently viscous. To prevent it from sticking to your hands, wear gloves and periodically lower your hands in cool water. If you do not use gloves, it is better to use warm water. The same secret will help to make oblong meatballs from mincemeat at one of the final stages of cooking kebab.
You shouldn’t make lula kebabs too fat. If their thickness is from 2, 5 to 3, 5 cm, then they will be well roasted, but will not have time to burn.

Kebab usually served with tomato sauce, but you can use another sauce, focusing on your taste and the taste of your guests. It is recommended to put marinated onion or vegetable salad on a plate along with kebab. Instead of bread, lula kebabs are usually served with pita bread. If desired, the kebab can be wrapped in it immediately.

Beef kebab on the grill

Composition:

beef - 1 kg;
bulb onion - 100 g;
pork lard - 0, 2 kg;
salt, pepper - to taste.

Preparation Method:

Beef, washed and dried, cut into layers of 1 cm thick. Put 3-4 layers on each other, chop a special hatchet up and down. Collect minced meat to the center, flatten. Chop up again. Repeat the procedure until the meat acquires the consistency of minced meat. In this way, chop the remaining beef.
Scroll through the meat grinder or chop it in the same way as the meat. Mix it with minced meat.
Chop the onion into tiny pieces and add to the mince.
Salted, pepper. Knead minced meat. Knead need at least 20 minutes.
Put the stuffing in a plastic bag and repel it by throwing it on the table. Take it out of the bag, put it in a bowl and put it in the refrigerator for 1-2 hours.
Strap around the skewers with meat, tamping it with your hands so that the sausages are about 5 cm shorter than the width of the barbecue, and their thickness is no more than 3, 5 cm.
Place the skewers over the coals. Fry the kebab over the coals, often turning the skewers over. Only in this case, Lyulya-kebabs will quickly be covered with a golden crust, remaining juicy inside. Fry need an average of 12 minutes.

When serving, kebabs can be sprinkled with fresh herbs, green onions. Serve hot, you can directly on skewers or carefully removing them.

Beef kebab on a BBQ

Composition:

minced beef - 1 kg;
pork lard - 0, 2 kg;
fresh dill - 30 g;
fresh coriander - 30 g;
garlic - 3 cloves;
onions - 100 g;
salt, spices - to taste.

Preparation Method:

Chop the greens.
Peel the onions, chop them finely.
Pass the garlic through the press.
With a small amount of bacon grease the grill grill. Add the rest to the stuffing, pre-grind with a blender or meat grinder.
Put greens, onion, garlic in minced meat, lightly salt it and pepper.
Knead the mince well with your hands, then repel.
Put the stuffing in the fridge for an hour.
After the specified time, remove the bowl of minced meat from the refrigerator. Stick them with skewers, retreating 2 cm on each side. The thickness of the kebab should be about 2.5-3 cm, not more. Uncooked mince until refrigerated.
Place the skewers in the BBQ unit and turn it on. Since the skewers rotate around a powerful heating element and around the axis, lula kebabs prepare quickly. After 8-10 minutes they can be removed.

Lula-kebabs should be served hot, so the second batch is best cooked after the first one has been eaten. You can remove the finished lula kebabs, wash the skewers in cold water, dry and put on the second batch. While you are cracking down on the first batch, the second will be ready.

Beef kebab in the oven with vegetables

Composition:

minced beef - 1 kg;
minced pork - 0, 3 kg;
cherry tomatoes - 0, 2 kg;
sweet pepper - 0, 4-0, 5 kg;
ground nutmeg - 5 g;
dried basil - 10 g;
garlic - 3 cloves;
onions - 100 g;
salt, black pepper - to taste;
vegetable oil - 20-30 ml.

Preparation Method:

Mix two kinds of minced meat, add to them garlic, finely chopped with onion, dried basil, nutmeg, and salt, minced through a press.
Knead the stuffing thoroughly with your hands. Form from it oblong patties about 2, 5-3 cm wide, about 5 cm long. Beat them, moving them from hand to hand. Put in the fridge for an hour.
Soak wooden skewers for an hour in water.
Wash the tomatoes and peppers. Pepper seeds are removed, cut into squares approximately 2-2, 5 cm in size.
String on skewers, alternating vegetables and lula kebabs.
Preheat oven to 200 degrees.
Oil the baking dish, put skewers of lula kebabs on it, sprinkle them with the remaining oil.
Put the form with kebabs in the preheated oven. Bake for 15-20 minutes.

Pork mince in a recipe can be replaced with chicken, taking about 400 g instead of 300 g. In this case, Lyula-kebab will be enjoyed even by those who follow a diet. Served cooked according to this recipe kebab without side dish.

Beef kebab in a frying pan

Composition:

beef - 1 kg;
fat tail fat - 0, 3 kg;
fresh cilantro - 100 g;
fresh parsley - 100 g;
onions - 0, 2 kg;
salt, red pepper - to taste;
paprika - 5 g;
Armenian lavash - 6 pcs .;
adjika to taste;
vegetable oil - as required.

Preparation Method:

Prepare minced beef and tail fat by chopping the meat with a knife and cooling off the tail fat and grinding it in a grater.
Add onion, salt, paprika, hot pepper and minced meat cut into small pieces.
Knead the minced meat thoroughly and beat it against the cutting board. Put in the fridge for an hour.
After a specified time, make 12 sausages from the mince and fry them in a heated frying pan in boiling oil. You need to fry for 12-15 minutes over medium heat, often turning the kebabs on the other side. As a result, they will be covered with a ruddy crust, remaining juicy in the center.
Cut the pita sheets in half, each grease with adzhika (not completely, but only a small area on the size of the kebab).
Put the kebab on the adjika, cover it with a few sprigs of greens and wrap it in pita bread.

Serve hot kebab. Garnish to it is not required. It should be borne in mind that according to this recipe, the kebab is sharp.

Beef kebab can be cooked in different ways. If you know how to make stuffing correctly, and comply with the technology, the finished dish will not disappoint you.