A whole group of meat dishes popular in the countries of Central Asia, the Middle East and Transcaucasia is called “kebab” or “kabab” (sometimes “kaval” or “kebab”). There are many types of kebab, such as shish kebab, tava kebab, lula kebab, chapli kebab.
About types of kebab
Kebab is part of everyday cuisine in many countries around the world. In English-speaking countries, for example, a shish kebab served on a skewer is called shish-kebab, and shavings of meat skewered on a vertical skewer, strung in layers, are called "dener-kebab" (shawarma, shawarma).
There are many varieties of kebab in the Middle East. Meat for kebabs can be fried on skewers, grilled, stewed, minced, served in different ways and with different side dishes. Traditions dictate to cook lamb kebab, but now they use beef, pork, chicken, and even fish, and other seafood to prepare this dish. There is also a vegetarian kebab - then the main ingredients will be tofu and falafel (deep-fried balls of chickpea and beans with spices).
In Russia, kebab is usually understood as lula kebab. This dish is widespread in the Caucasus and Central Asia. Lula kebab is minced meat skewered and fried on the grill. Traditionally made with lamb and onions. Bread and eggs are usually not added, so the minced meat is kneaded for a very long time and thoroughly so that the meat does not lag behind the skewer, is dense and viscous. Greens are also not added to minced meat, because usually kebab is served with lavash and fresh herbs.
Making a kebab at home
To prepare this dish, you can take both minced lamb and beef. Ingredients:
- minced meat - 1 kg;
- onion - 1 pc;
- garlic - 5 cloves;
- ground black pepper - to taste;
- salt to taste.
If you wish, you can also add 1 chicken egg and some chopped herbs to the list of ingredients.
First, peel the onion and cut into small cubes. Finely chop the peeled garlic with a knife. Then put the minced meat in a deep bowl, add salt, pepper, if desired, an egg and herbs. Then mix the minced meat with the onion and garlic. Stir the mixture thoroughly, then beat the minced meat on a cutting board for 5 minutes. Then the minced meat will acquire the desired consistency and become dense and viscous. Place the minced bowl in the refrigerator and let it brew for half an hour.
To form a kebab, grease your hands with vegetable oil and form a minced meat sausage with a diameter of about 4 cm and place it on a wooden skewer. Press the minced meat firmly against the skewer so that the kebab does not fall apart during frying.
Now you can fry the kebab in hot oil in a pan for 10-15 minutes, remembering to turn it over so that the minced meat is fried on all sides. Serve the cooked dish with fresh vegetables or pickles.
