Minced meat shish kebab, aka kebab, we do not do it so often, but in vain. This is an amazing dish of Caucasian cuisine, which simply surprises with its taste and tenderness.
It can be cooked with different types of meat, but one of the most popular options is beef. It is affordable, universal, to the taste of Christians and Muslims. Cooking delicious kebabs?
Beef kebab - general principles of cooking
You can use pure beef or with the addition of lamb, pork, poultry. Often for juiciness lay fat or fat tail fat. Products are well chopped, usually twisted through a meat grinder, sometimes it needs to be done two or three times.
What else is added:
• onion and garlic;
• spices;
• greenery.
It is important to thoroughly knead the cooked meat so that it becomes a little sticky, it turns out to form dense kebabs. Also, the mass must be given time to ripen. Usually they put it in the refrigerator for at least 30-40 minutes, it is better to leave it for a couple of hours, you can immediately divide it into pieces of the right size.
Sausages are made from the chilled mass, they are often strung on skewers. It is important to make the same thickness so that the dish is fried evenly. In the classic version, kebabs are cooked over hot coals on the grill. But more and more often they use an electric grill, sometimes they are baked in the oven and even fried in a pan.
Classic beef kebab
The recipe for a regular beef kebab with onions and garlic. Additionally, you need a little greens, you can take parsley or oregano, sometimes they prefer to cook with cilantro.
Ingredients
• kilogram of beef;
• three onions;
• two cloves of garlic;
• 20 grams of parsley or basil;
• salt and pepper.
Cooking
1. Rinse the meat, dry, cut into slices, then twist through a meat grinder twice. For the second time, you can immediately chop the peeled garlic cloves.
2. Peel the onion, grate, add to the ground beef.
3. Pepper, salt the mass, add chopped herbs. Stir the minced meat for at least five minutes to make it homogeneous and sticky.
4. Fold the minced meat in a bag, tie and put in the refrigerator for an hour.
5. Divide the mass into 4-5 parts. Take one piece of minced meat, make an oblong ball, pierce with skewer. With a wet hand, firmly press the beef to the stick, form an oblong kebab resembling a sausage.
6. In a similar way to form the rest of the kebabs.
7. Put the skewer on the grill with hot coals, cook until golden brown on all sides. Before serving, carefully remove, supplement with fresh herbs.
Caucasian beef kebab with fat tail fat
The beef itself is quite dry, sometimes it turns out tough, cooks for a long time on the fire. You can solve all these problems by adding lard, and a fat tail is best for a Caucasian dish.
Ingredients
• 1.4 kg of beef;
• 120 grams of fat tail fat;
• 3 onion heads;
• cilantro, black pepper, a little salt.
Cooking
1. Twist the washed meat together with onions, immediately chop tail fat.
2. Add cilantro greens to the mass, add salt and season with black pepper.
3. Immerse your hands in the stuffing, begin to stir. Do not rush, carefully knead the mass until stickiness, uniformity appear. You can additionally beat the stuffing on the countertop, it will become more convenient in work.
4. Divide the minced meat into five or more parts, depending on the desired size of the kebabs. We roll up the balls, put them on a plate, cover with a film on top, put them in the refrigerator.
5. After an hour we get the kebabs. You can simply form elongated sausages from balls and lay them on a wire rack. Or we form classic products on sticks or skewers. We make sure that no air remains inside, we press well.
6. Cook over hot coals on the grill. Serve the dish to the table immediately, while it is hot.
Grilled beef kebab with cheese
A variant of the stunning beef kebab, which is perfectly prepared not only on the grill. But on an ordinary grill, even on a grill pan, the dish is simply excellent. Here are products in two servings. If necessary, then proportionally multiply their number.
Ingredients
• 350 grams of beef;
• one egg;
• clove of garlic;
• 75 grams of cheese (hard);
• 5 sprigs of parsley;
• zira, salt, pepper, savory and other spices.
Cooking
1. Twist the meat with parsley twice through a meat grinder. We use a grid with small cells.
2. Chop the garlic, add various spices to it, salt and grind in a mortar for a pronounced aroma. We shift into minced meat.
3. Break the egg and separate the yolk. We don’t need it, we use only protein. Beat it with a fork until light foam to break the clots as much as possible.
4. Hard cheese is rubbed with small chips.
5. Add the whipped protein cheese to the meat mass. Knead the stuffing for about ten minutes.
6. Divide in half, leave for an hour in the refrigerator, be sure to cover with cellophane or a lid.
7. We take out the cooked mass, cook the kebabs, fry on a natural, electric grill or in a corrugated frying pan. In the second case, the surface is necessarily lubricated.
Beef Kebab with nuts
To prepare this dish, you will need walnuts. They wonderfully emphasize the taste of beef, add an unusual aroma and their own zest. If there is no fat tail. Then you can take any other fat in the specified amount.
Ingredients
• 1.5 kg of beef;
• 120 grams of fat tail;
• a glass of nuts;
• two onions;
• two cloves of garlic;
• salt, pepper, 5 sprigs of parsley.
Cooking
1. Pour nuts into an empty skillet. Dry over low heat for about ten minutes. Cool well, put in a combine and chop. Or twist through a meat grinder.
2. Grind beef and fat tail fat, twist two times.
3. Peel the onion, it is better to grate it so that the stuffing does not turn out weak. Immediately add to the total mass.
4. We chop the garlic and also chop the dill branches, grind it all with a small pinch of salt. Mnem until the juice appears.
5. We transfer the garlic mixture to the minced meat, stir everything until stickiness appears, introduce the chopped nuts and stir for a couple of minutes.
6. Divide the mass into identical pieces. We round, cover and send for ripening in the refrigerator for 1-2 hours.
7. We make kebabs on sticks, cook over coals or just grill.
Chicken beef kebab
To prepare such a dish, it is better to cook the minced meat yourself, you can use any parts of the chicken. The weight of the seedless scraps is indicated.
Ingredients
• 500 g of beef;
• 400 grams of chicken;
• 130 grams of onions;
• a couple of cloves of garlic;
• a little salt, pepper, other seasonings.
Cooking
1. Twist the chicken once through a meat grinder. It’s better to skip beef twice.
2. We chop the onion with a large knife into crumbs, add to the meat products.
3. Peel the garlic cloves, squeeze it into the minced meat.
4. Season the mass with spices, add salt to taste, you can put a little green parsley, dill, cilantro or a mixture of them.
5. Knead the mass, divide the cooked minced meat into large cutlets, give an oval shape, send it to cool.
6. We pierce each formed product with skewer, press it to the stick, press and form a neat sausage.
7. We fry on the grill or on the grill. Kebabs are served with chicken in any sauces; you can sprinkle with grated cheese.
Beef kebab with smoked bacon
A variant of very tasty and aromatic kebabs with smoked bacon and ground beef. Be sure to add protein.
Ingredients
• kilogram of beef;
• 5 cloves of garlic;
• one protein;
• 160 grams of smoked bacon;
• spices, herbs.
Cooking
1. If the lard with the skin, then delete. Cut into small pieces.
2. Rinse the beef, also cut into small parts. Peel the garlic.
3. We pass meat with fat a couple of times through a meat grinder, the second time we do it with garlic.
4. Put salt and pepper.
5. Beat with a fork one raw protein, add to the meat mass.
6. Stir the minced meat for kebabs until smooth. Divide into several parts, let stand in the refrigerator for an hour.
7. Form the kebab on the sticks, bring to readiness in any convenient way.
Oven beef kebab
For kebabs in the oven, it is better to use fatty stuffing so that the sausages do not dry out. Cooking is best on wooden sticks.
Ingredients
• 700 g of beef;
• 150 g of fat or fat tail;
• onion;
• a couple of cloves of garlic;
• greens, seasonings;
• 1 tbsp. l lemon juice.
Cooking
1. Grind lard and meat in a convenient way, add chopped onion and garlic, pour in lemon juice.
2. Season the bulk with spices, mix, beat on the table.
3. Pour wooden sticks with cold water, soak for about half an hour. Just during this time, the minced meat will ripen, and the oven will heat up to two hundred degrees.
4. Remove the sticks from the water, mold the kebab.
5. In the oven, set the grate to a medium level. Place a baking tray for dripping fat down.
6. Sprinkle kebabs with vegetable oil, bake until cooked.
Beef kebab - useful tips and tricks
• If the meat is dry and the mass is not very sticky, you can add egg white. Only it must first be beaten until smooth.
• If the mass for kebabs turned out to be weak and spreads, you need to add a little more twisted beef, then stand the minced meat in the refrigerator. For thickening, pour a little breadcrumbs or semolina, let the additive swell.
• If voids remain between the skewer and minced meat, sausages may fall apart during cooking.
