Traditional Caucasian, Asian or Turkish kebab is made from fatty lamb meat.
The name of the dish indicates a characteristic shape resembling an oblong cutlet or a sausage strung on skewers. Kebab is prepared from minced meat with aromatic seasonings.
Usually delicious meat "sausages" are fried over an open fire. But in winter or in a city apartment, you can get away from the rules and cook a wonderful kebab in the oven. The result is also very tasty, beautiful in serving and satisfying dish.
Oven kebab in the oven - general cooking principles
Lamb - meat for central Russia is rare and expensive, so it can be replaced with beef, fatty pork and even chicken. The main thing is to comply with the technology of cooking meat.
A real lula is made only from minced, that is, very finely chopped minced meat. You can, of course, skip the meat pulp through a meat grinder, but then the stuffing will turn out to be too soft and will not stick on a skewer or skewer. Sliced pieces adhere well to each other, the mass becomes sticky and retains its shape.
The second important point is a large amount of fat in minced meat. Traditionally fat tail fat is used, and not less than a quarter of the whole meat mass. Rare fat tail fat is easily replaced by pork. In addition, the mince should have a lot of onions. The juicier the mass, the more delicious will be the kebab in the oven. You need to season the meat with greens of cilantro, dill, parsley.
Finally, the third most important point is the processing of minced meat. It must be, firstly, beat off, and secondly, cool. Beat meat by throwing it on a work surface or in a mixing bowl. The minimum beating time is ten minutes. This is necessary so that the mass acquires the desired stickiness.
Lamb kebab in the oven
Here is a recipe for a traditional dish, adapted for the oven. You can replace lamb with beef, fat tail fat with pork fat, but the proportions of the ingredients are best preserved.
Ingredients:
• kilogram of lamb pulp;
• 250 grams of fat tail fat;
• three large onions;
• six cloves of fresh garlic;
• half a lemon;
• a pinch of zira, hot pepper and ground coriander;
• salt to taste;
• a bunch of fresh herbs.
Cooking method:
Chopped peeled onions as finely as possible.
Scalp the lemon, cut into half and squeeze the juice with a spoon.
Pickle onion cubes in salt and lemon juice.
Chop the garlic; it is best to chop finely with a knife.
Grind meat and fat into minced meat with a knife or kitchen hatchet.
Finely chop the greens.
Combine all prepared ingredients, season with spices and mix well.
To beat off a dense, beautiful stuffing, wrap in a film and put it in the cold for thirty to forty minutes.
While the meat is resting, soak the wooden skewers and preheat the oven, turning it on for maximum heat.
Put a baking sheet covered with foil on the bottom of the oven. At the middle level, install the grill.
Remove the cold stuffing and divide with wet hands into parts the size of a palm.
From each piece of meat, form an oblong flat cake and wrap it around a sausage skewer. Press firmly so that there is no air inside.
Place the kebab in the oven across the wire rack and fry until cooked. For better frying, turn the cradle over with the other side up.
Serve with sliced fresh or grilled vegetables, pickled onions, hot pita bread.
Beef kebab in a beef oven with vegetables
Beef is easier to buy than lamb. Cook the kebabs in the oven according to this recipe: they will turn out to be very tasty and not at all like cutlets. Put lard in minced meat. It will make the mass more sticky and give the dish juiciness and tenderness.
Ingredients:
• kilogram of beef pulp;
• three hundred grams of lard;
• three large onions;
• large bell pepper;
• small zucchini;
• salt and pepper to your taste;
• spices and dried herbs to your taste;
• five cloves of garlic (optional).
Cooking method:
Grate the bulbs on a coarse grater.
Garlic, if you decide to use it, chop smaller.
Grind beef meat or grind it in a meat grinder with a large grill.
Pieces of lard cut very finely.
Stir the chopped meat and lard with garlic and onion cubes, sprinkle with pepper and salt to taste, add spices and seasonings that you like, and make elastic stuffing.
Knock it on the countertop, put in the refrigerator for half an hour.
While the meat is cooling, peel the peppers and cut into squares.
Also, in squares, cut zucchini.
Remove the minced meat from the refrigerator and shape the kebabs into small sausages.
Depending on the length of the skewers, place 2-3 "sausages", alternating them with squares of vegetables.
Bake until golden brown on the meat.
Mixed minced kebab in the oven
Pork meat in combination with beef is a traditional Russian version of the preparation of minced meat. In order for the kebabs in the oven to be tasty and not like homemade meatballs, in no case do not add eggs and bread.
Ingredients:
• six hundred grams of beef pulp;
• four hundred grams of fatty pork;
• two hundred grams of lard;
• two medium-sized bulbs;
• three cloves of garlic;
• a bunch of fresh dill;
• ground black pepper to taste (about half a teaspoon);
• salt;
• two pinches of coriander;
• some vegetable oil;
• a pinch of zira.
Cooking method:
Prepare beef and pork, washed and dried, and cut into small cubes themselves.
In the same way, cut lard.
Chop fresh washed and dried greens.
Chop the garlic.
Onion or chop very finely, or grate.
Combine all ingredients, including salt and spices.
Discard the meat piece and send to cool for half an hour.
Preheat the oven at this time.
Wetting hands in water, form a “sausage” around the skewer.
Cover the baking sheet with foil, grease with sunflower oil.
Gently spread the skewers and bake until cooked. In a preheated oven, kebabs are cooked quickly, 20-30 minutes.
Lula kebab in the oven in pita bread
The unusual serving of lulas in pita turns the dish into a modern version of a hearty snack. The easiest way to buy ready-made thin pita bread. If you want culinary exploits, you can bake cakes yourself according to the recipe indicated below.
Ingredients:
• eight hundred grams of meat pulp
• three hundred grams of internal sheep fat or lard;
• three medium onions;
• a pinch of red pepper;
• salt to your taste;
• a pinch of ground cardamom;
• a teaspoon of ground dried barberry;
• dried basil (1/2 table. Tablespoons);
• three tablespoons of table vinegar;
• two glasses of flour;
• two tablespoons of vegetable oil;
• half a glass of water;
• salt to taste;
• lettuce leaves for serving.
Cooking method:
Knead the dough from flour, butter, water and salt.
Put it in cling film and give it a rest.
Grind a meat piece and lard with a sharp knife.
Puree two onions in a meat grinder or blender.
Make minced meat, seasoning the meat with spices and mixing with the onion mass.
Stuffing and letting it lie for half an hour in the refrigerator.
Cut the third onion into rings, add salt to taste, add vinegar and add two tablespoons of water. Mash, mix and leave.
While the meat is cooling, bake cakes. Roll out the dough as thin as possible and bake on oiled paper in the oven or in a dry frying pan. One minute is enough on each side.
From chilled minced meat to mold long "sausages".
Place the kebabs on the baking sheet.
Bake "sausages" for about 40 minutes at a temperature of 190-200 ° C.
Remove the prepared kebabs from the oven, wrap in pita bread, put on a large dish. Arrange the rings of pickled onions, lettuce, fresh tomatoes at once.
Bacon-style kebab in the oven
An unusual version of the dish can be prepared as an original snack dish. Potatoes are used in minced meat, so the taste of such kebabs will differ from the traditional ones.
Ingredients:
• half a kilo of any mixed stuffing;
• 100 gram slice of bacon;
• one potato;
• two small onions;
• raw egg;
• half a teaspoon of black pepper;
• salt to your taste;
• dried basil to taste;
• half a glass of dry wine or beer.
Cooking method:
Grind onions and peeled potatoes in a meat grinder.
Combine vegetables with prepared mixed minced meat.
Stuff the minced meat with salt, pepper, add the egg and knead the dense meat mass.
It is good to beat off the minced meat and let it cool.
Stringing meat on wooden skewers, form a cage.
Cut the bacon into very thin strips.
Wrap each “sausage” with a strip of bacon.
Preheat the oven to 190 ° C and send the cradle to the grill. Fry for about an hour, making sure that the meat does not dry. To do this, turn over the "sausages" every 15 minutes and sprinkle them with wine or beer.
Serve hot kebab from the oven with baked potatoes, peppers, tomatoes.
Baked Chicken Lula Kebab
Dietary chicken can also become the basis for the kebab in the oven. Try this dish option too. He will help out if there is no meat, but you want to eat something tasty and satisfying.
Ingredients:
• six hundred grams of chicken;
• one egg;
• sixty grams of semi-hard cheese;
• two tablespoons of butter;
• two small onions;
• two bell peppers;
• some olive oil;
• tomatoes and salad leaves for serving.
Cooking method:
Preheat the oven to 230 ° C.
Put peppers on a baking sheet and bake until brown spots appear.
Put the prepared peppers in a plastic bag and leave for about fifteen minutes.
Remove the butter from the refrigerator to soften.
Gently peel the skin and cut into cubes.
Cut the chicken fillet with a knife as small as possible.
Grate the cheese piece coarsely or chop it with a knife.
Grate the onion.
Mix the minced meat by combining the chicken with onion gruel, cheese crumbs, egg, butter and baked pepper.
Knead the meat mass, do not forget to recapture and cool.
String meat pieces on skewers, forming a cage.
Bake in the oven until cooked, laying on a wire rack and periodically turning over.
Serve with tomatoes and salad.
Oven kebab in the oven - tricks and tips
- To prevent wooden skewers from burning in the oven, they must be soaked in water for about fifteen minutes. In addition, on swollen wood, meat will be better kept.
- If you wish, you can not put the cradle on skewers, but simply spread them in the form of sausages on a baking sheet and fry them in this form.
- Meat for kebab can be pre-marinated in lemon juice and spices. It will turn out very tasty.
