Lamb kebabs

Category: Meat dishes
Lamb kebabs

Ingredients

Boneless lamb 500 BC
Small onion 1 PC.
Garlic 1 clove
Zira ground 0.5 tbsp. l.
Ground coriander 0.5 tbsp. l.
Quail eggs (optional) 2 pcs.
Hot chili paste (or 1/2 chili pepper or a pinch of dry) 0.5 tsp
Brandy (cognac, vodka) 1 tbsp. l.
Salt taste

Cooking method

  • We make minced meat (in a food processor or meat grinder): we first clean the meat from films and cut into small pieces, add chopped onions, garlic, spices crushed in a mortar.
  • Lamb kebabs
  • We break it with a blender not too finely, no need to achieve mashed potatoes, let the pieces of meat felt on the tooth remain.
  • Add salt, hot harrisu chili paste or finely chopped chili pepper or dried ground. I also added a couple of quail eggs
  • Lamb kebabs
  • and a spoonful of brandy (any strong alcohol can be used).
  • Lamb kebabs
  • Mix everything and beat off the minced meat like dough. Simply lift the minced meat over the bowl and toss it back.
  • Lamb kebabs
  • The goal is to "glue" or "make friends" all the ingredients.
  • You will feel when there is enough by consistency.
  • Lamb kebabs
  • Cover the minced meat with foil and put in the cold for 30-60 minutes, let it brew.
  • Lamb kebabs
  • We make kebabs from chilled minced meat, you can do it with two tablespoons, even without getting your hands dirty.
  • We put in a preheated oven (220 ° С, convection - 200 ° С) for 20 minutes.
  • Lamb kebabs
  • It turns out the same cutlets, only not fried in oil, but baked.
  • Serve with salad, herbs, your favorite sauce. The aroma is amazing!
  • Bon Appetit!
  • Lamb kebabs

The dish is designed for

2 servings

SchuMakher
Seeker!
Caprice
Quote: Arka

It turns out the same cutlets, only not fried in oil, but baked.
And bake them in the airfryer - what the doctor ordered. I usually don't cook kebabs right away, I freeze them. As needed, I bake the required amount in an airfryer or on the grill. You can also not sculpt them, but pass them through a meat grinder with a sausage attachment. Then they will have a form like shop kebabs (thank Gd that not the content, but only the form)
Arka
yeah
And you can also string it on skewers, then it will be completely authentic.
I also have a grill waffle maker, which is also great to bake, but a flat version, like burgers
Caprice
Israelis are lazy in this regard. Kebabs are fried on a grill on a wire rack without stringing. I only once strung them on a skewer, when I forgot to take a grill for a picnic
Twist
Arochka, I rushed to work, did not have time to have breakfast, and you are teasing here with such deliciousness !!! Drop everything and run to the market for some mutton!
Arka

Yeah, Marina, I'm like that

Caprice, I also do not use skewers, but ready-made kebabs can be strung on skewers for effect
lungwort
Quote: Caprice

You can also not sculpt them, but pass them through a meat grinder with a sausage attachment. Then they will have a form like shop kebabs (thank Gd that not the content, but only the form)
: hi: Sorry, how's that? If you do not use the guts for sausages, will the minced meat have a shape? I've never done that, it's very interesting.
lungwort
Аrka, thanks for the fragrant kebabs. : girl_claping: My men are delighted with carp, and now it will be possible to wean them from lamb loin on the grill. Kebabs will go for a sweet soul, and they are not as harmful as meat on the grill. Thank you!
Arka
What are you, what are you! Is it possible to wean one off a loin ?! This is the most tender and fast meat! My favorite too!
Kebabs are good when you strip denser meat from bones, bones into broth, and meat into minced meat.
lungwort
Quote: Arka

What are you, what are you! Is it possible to wean one off a loin ?! This is the most tender and fast meat! My favorite too! Of course, making minced meat from a loin is barbaric. But every day off to fry meat on the grill is the same barbarism (considering carcinogenicity). Occasionally - a thrill. And kebabs are what you need!
Arka

I haven't tried lamb loin so often, I mean, every weekend.
And so you want ...
Caprice
Quote: lungwort

: hi: Sorry, how's that? If you don't use the guts for sausages, will the minced meat have a shape? I've never done that, it's very interesting.
Why not? Make the minced meat tight enough
MariS
Arochka,delicious kebab! We often cook on the grill. We will definitely try this recipe when the snow melts and ... Easter will come!
Thank you!
Arka
Marina, how I want the snow to melt as soon as possible! This winter is already driving me crazy !!!!!!!!!!!!!!!!!!!!
I also want to make trips with the barbecue, I love everything grilled!
Kapet
Gorgeous dish! Respect to the author!

Shl. Do not kick, but this kebab will not stick on the skewer. Ideally, according to the classics, it would be nice to add ground bacon (pork, lamb fat tail or kidney), in a ratio of 1: 3 to the meat. The final product will be juicier, and the excess fat will be scooped out by itself during the cooking process. I have a daughter who turns out from fatty foods, such a kebab very much approved.
Ground zira 0.5 tsp - this, IMHO, is a lot, - in such an amount for 0.5 kg of meat, it can already give bitterness without adding aroma. However, this, of course, depends on the variety and quality of cumin. Perhaps for a cheap one - 0.5 tsp. will be just right ...
Once again I apologize for my charter in a strange monastery ...
Arka
Quote: Kapet

Once again I apologize for my charter in a strange monastery ...
The author is quite open to advice and recommendations from other authors.

About zira: I have 2 - Uzbek and Turkmen - both behave decently, except for a specific taste and aroma they give nothing, unnecessary bitterness was not noted. Thanks for the advice, I did not know that there could be such problems.
k.alena
And it is possible in detail for those who have a barbecue on you, but circumstances force you to debut and not lose your face in the dirt The baking process itself: on what fire / heat, how long, so that the inside is not raw ...
And then we go on a visit and always marinate meat for barbecue, I will give it to my brother and husband to fry ... the result is like a lottery We must control everything ourselves


Added on Tuesday 31 May 2016 06:33 PM

Thank you, oh-very exciting reading. I will use it next time, fried kebab yesterday. It worked out very well for the first time. Special thanks to [bArka] [/ b] for the recipe - the ratio of ingredients is well matched
And on the advice of the seller they fried lamb from the market wrapped in foil. Although the last stage - to unfold the foil and brown it - failed, the kebabs were fried to the foil, but managed to brown in it too.Therefore, for our taste, given the presence of children in our ranks and some with problem stomachs, everything was very, very
Ashelen
Arka, Nata, thank you very much for the recipe, it was very tasty, and they ate it so quickly that I didn't even have time to take a picture. Will be on the list of regular dishes, as I want to introduce the family more and more to the lamb
Arka
Glad you liked! And here you can't drag anyone away from lamb ... But now I persuade the chicken to at least try it. Are you looking!

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers