To diversify the menu, going on a picnic on a warm spring weekend, be sure to cook a kebab.
It is necessary
- - 1 kg of beef;
- - 300 g of onions;
- - 350 g fat tail fat;
- - a bunch of cilantro;
- - 1/2 tbsp. l. ground black pepper;
- - 1 tbsp. salt;
- - 1/2 tablespoon cumin.
Instructions
Step 1
Purchase fresh, clean meat for this dish. When preparing meat for cooking kebabs, washing is excluded, so the washed meat will absorb moisture, and the minced meat will turn out to be liquid. Moreover, the meat is slightly dried. To do this, for about 2-3 hours, the tenderloin is placed in the refrigerator in an open bowl.
Step 2
Place the meat pulp on a wooden board and chop until minced meat is obtained. Two special hatchets are used for this procedure, but if you do not have them, kitchen ones will do. Chop the onion finely with a knife. Do not pass the onion through a meat grinder, it will juice into the minced meat, and we will get a watery mass. Chopped meat, chopped fat tail fat and onions put in a tray and mix thoroughly. Add spices, salt and knead again. The mass should be homogeneous. Cover the minced meat with foil or a lid and put it in the refrigerator until the bacon is cooled. The frozen fat will keep the minced meat on a skewer until the released protein binds our kebab and the dish does not disintegrate.
Step 3
We form dense balls of 150 gr. and put it on a wide skewer. Turning the skewer, we distribute the minced meat evenly in the form of a sausage, it is important to take into account that there should be no voids inside. We heat up the brazier and fry the kebab on coals for 10-15 minutes, like barbecue. Serve with tomatoes and herbs, serve adjika.
