Recipe kebab in Caucasian
- The recipe of kebab in Caucasian
The present Caucasian kebab made from lamb and sheep's tail fat. If data are not available products suit the Georgian version, which is created from pork and beef. The dish turns out not less tasty.
To get a tasty kebab, mutton buy a bright red color. He confirms that the product is fresh. To brown burgundy meat did not come, because it stores more are due. Fat should be white, yellow it speaks volumes that the product is stale. With such ingredients kebabs will have an unpleasant odor and taste.
It should be:
1, 5 kg sheep;
100 g of sheep tallow;
2 or 3 large average onions;
salt and pepper to taste.
How to prepare:
- If you have left an extra half hour, can make minced stuffing.
- First, wash the lamb, separate the film, if any. Cut the meat with a sharp knife into thin slices.
- Put on 3-4 on one another, with the help of the culinary ax chop them lengthwise and then crosswise, to result in a small square.
- to do so with all the slices. Take a large wooden board, turn the pieces with the help of a hatchet in the stuffing.
- If you want to quickly prepare, put on the grill meat grinder with large holes.
- Twist meat, change the rack in a shallow, vain through her fat of tail, followed by peeled, washed onions.
- Cilantro wash, cut quite small, put the stuffing, podsolite it, add pepper and stir with a spoon.
- Go to the next step.
- Take both hands stuffing, lift it over the table.
- Throw on a large wooden board or directly on the working surface of the table.
- Collect pieces flown apart, repeat manipulation.
- Do this for about 10 minutes, as a result of the stuffing should stop to break up into pieces become one.
- If you find it hard to work with so many of minced meat with spices, divide it into 2 parts, repel the first one and then the other.
- Now, remove the stuffing for 40 minutes in the refrigerator.
- At that time, you can prepare the grill. Take the minced meat, if it is empty juice, drain it.
- Forms thick sausage length of 10 cm, slightly pointed at both ends, strung them on skewers, roast over the coals for about 20 minutes.
- If you are cooking at home, heat the oven to 220 ° C, place the oiled wooden skewers on a special grill or pan, the laid foil.
- Give meat "grab" at such temperature for 5 minutes, and then lower it to 200 ° C and cook for another 25-30 minutes.
It should be:
700 g of beef and pork meat with fat;
2 garlic cloves;
for half hour. l. cumin seeds and coriander;
1 tbsp. l. Dried barberry;
pepper, salt to taste.
How to prepare:
- Meat wash, separate from pork fat. Through a meat grinder, to which is fitted with a large grille openings, scroll beef and lean part of pork.
- A grate with small - fat, coarsely chopped onions.
- Garlic squeeze through the press, add these ingredients to the meat.
- The seeds of coriander and cumin warm dry frying pan.
- After 1-2 minutes they start to exude its fragrance.
- After 4 minutes, turn off the pan, grind seeds and add to the stuffing with salt and pepper.
- Mince well mixed, then, prepare lula, as in the previous recipe.