During any summer picnic, you can see not only the traditional kebab, but also the kebab - a kind of meat sausage. This dish, typical of Central Asia, the Caucasus and the Balkans, is very easy to prepare, but certain rules must be followed to enjoy the meat that will melt in your mouth.
You need to buy fresh meat that has not been frozen. Traditionally, young lamb is used for kebab, but you can prepare a dish from chicken, pork, beef or a mixture of several types of minced meat. It is recommended to scroll the meat through the large grill of the meat grinder. In order for the kebab to melt in the mouth, the meat must first be cleaned of all veins and films.
In appearance, minced meat for kebab resembles cutlet, but its composition is different. The minced meat should contain neither bread, nor eggs, nor starch, but there should be a large amount of fat tail fat (lard) - it is this fat that makes the minced meat viscous, preventing the kebab from falling apart during frying on charcoal.
A quarter of the minced meat should be lard, which is pre-cut into the smallest possible pieces with a very sharp knife. So that there are no problems with cutting lard, it is recommended to freeze it slightly before cooking minced meat.
Onion is an obligatory ingredient in minced meat. It is recommended to cut it finely, and not grind it in a meat grinder. There should not be a lot of onion, otherwise its juice will not allow the formation of a kebab of the desired consistency. Salt and pepper are added to the minced meat to taste; you can season the dish with a small amount of cumin.
Minced meat for kebab should be kneaded and beaten for 15-20 minutes. At this time, protein will be released, providing good viscosity and density, and the fat will be distributed in the minced meat as evenly as possible.
It is recommended to put the minced meat in the refrigerator for 1, 5-2 hours to cool it down. You can pre-form the sausages and pack them in plastic wrap - in this case, at a picnic, the dish can be prepared very quickly and without any hassle. To prevent sausages from sticking to your hands during sculpting, you need to use salted water to moisten your hands. This ensures that there are no voids in the kebab, which means that the sausages will not fall apart during the frying process on skewers.
To make the kebab juicy, you need to cook it on hot coals, frying each side until golden brown so that the juice remains "sealed" inside.
