1.5 kg of clean, without films and veins of meat from the mutton back or, in extreme cases, from the shoulder blades, chop with hatchets.
In extreme cases, you can grind in a good meat grinder, but the films and veins must be removed, and the meat cut into small cubes. Before sending it to the meat grinder, it is better to cool the meat.
Add 450 grams of onion finely chopped with a SHARP KNIFE to the meat and the same amount of fat tail fat, also finely chopped, and not passed through a meat grinder.
If you don’t sell fat tail in your city, then think for yourself what kind of fat to replace it with, at the same time you can replace meat - such a replacement is quite acceptable.
Add 1.5 tablespoons of salt to the meat, the same amount of coriander. An incomplete tablespoon of zira and black pepper. It is very good to knead the minced meat, even knock it out and then be sure to cool it to a temperature of +4 - +6C, as in a conventional refrigerator. It will take four hours to cool down, no less.
With wet hands, mold an oblong cutlet, string it on a skewer, and knead until it takes the form of a kebab.
Fry on strong coals, trying to make the lula turn white on all sides as soon as possible. After that, bring to readiness and the correct degree of ruddy, as in the video.
If you cook kebab the way I teach, then nothing will ever fall! One note - minced meat must be cooled in the refrigerator, it must be cold until the grill!
Look around - there are a lot of vegetables around that you can stuff with this stuffing and make the barbecue not only more beautiful, prettier, but also tastier and healthier!
For example, leek, Cut it into columns and boil for five minutes. It will cool down - and easily push out the inner layers with your finger. By the way, it can still be used for the same minced meat - it’s great! A leek is wonderful, even if you just bake it on the grill, but can you imagine what it will be like if it contains excellent, very fragrant and juicy minced meat? After all, juices from meat are now almost not lost!
Listen further! Long, large green hot pepper. That's super easy! Yes, oh so hot! But you can put one piece of this on a plate, and three others!
After all, you can stuff eggplants, and zucchini, and zucchini, and even tomatoes with a thick skin and not the largest ones!
Furthermore! If before we could not add, for example, greens to minced meat, because it would turn black on the grill, now we can safely add as much as we like! Leave a part of the minced meat without greens - on the plugs with which you will close the edges, and inside the vegetables, where the minced meat will be cooked without contact with the fire, why not put greens with a pleasant aroma?
Do you know how lamb goes with basil or mint? Try it once! It is great.
Listen again while I'm kind. Minced cheese, from young pickled cheese such as suluguni, mozzarella, feta cheese. Add pine nuts to it and some of that half-cooked leek! It will be just great! And tomatoes without juice, cubes. And a little bit of garlic and dill.
"What shish kebab can be from chicken?!" - I heard more than once. You know, no matter how many times you hear it, one answer will be enough.
Moreover, I will not answer the indignation of the masses, but the question "what kind of barbecue." And I also want to answer the unasked question "How to cook chicken skewers so that eaters, after finishing the kebab, bite each other's fingers, as a token of love for this magnificent dish.
Zest, coarse salt, black peppercorns in a mortar and grind into powder with a festive smell.
Dice onion, a few cloves of garlic, vegetable oil, sour cream, part of the saffron infusion and lemon juice, beat with a blender into a homogeneous mass. Adjust the amount of lemon juice by taking a sample, I ask you. It doesn’t need to be too sour - sour cream is also sour, you know?
If the taste and aroma of the marinade causes an acute desire to eat it immediately, with plain bread, then refrain - smear pieces of chicken with it and place the dishes with them in a cold place for six to eight hours.
To lubricate the chicken during frying, we will now make another sauce.
Dilute the rest of the saffron infusion with lemon juice and put a few pieces of butter in it.
When stringing chickens onto skewers, try to string different parts onto different skewers. They are fried in different ways, different times, and even better at different temperatures. Well, it should be borne in mind that the heat passes through the ribs and thighs more slowly, such parts of the carcasses should be fried longer.