How to cook a lamb kebab in a frying pan
This dish can be called multinational, becausethat it is cooked and loved all over the world. But still he has his own historical homeland. Lula kebab in a frying pan or coals has long been cooked in Asia and the Caucasus. Make it from meat, or rather - from minced meat. At the heart of this dish is lamb with onions and spices, but you can use other varieties of meat products.
A few tips
To cook a lub-kebab in a frying pan ormangal, you need to thoroughly and for a long time mix the minced meat. At the same time meat produces protein, and the consistency becomes viscous. This is especially important if you use a brazier (the meat will hold tightly on the skewers). In mincemeat necessarily add crushed onions and a small amount of spices (salt and pepper). Serve the kebab at a table with lots of greenery and pita bread, but you can combine them with garnish.
Classic recipe
Preparing the kebab in the frying pan, traditionallyuse lamb. Take 400 grams of this meat, 30 grams of lamb fat, 70 grams of onions, basil, green onions and watercress for decorating dishes. Meat salt, pepper and let's go through the meat grinder along with the fat and onions. Do this twice to achieve the desired consistency. After that, for a long time, carefully mix the stuffing with hands and put it in the cold for 30 minutes. Then there are two ways to prepare. You can form long thin sausages and string them on skewers. The second option is cooking without using skewers. Regardless of the chosen method, fry the kebab in a frying pan with the addition of any fat. We serve a dish, decorated with greens. That's how you can make a lub-kebab in a frying pan. The recipe is very simple, the main thing is to observe the technology.
Lily-kebab from chicken
As already mentioned, you can preparetake any kind of meat. This is a digression from the classic recipe, but due to the popularity of the dish it is allowed. Take the chicken fillet (2 kg) and let it through the meat grinder. Chop onion very finely and pour wine vinegar. After 30 minutes, squeeze it and add it to the stuffing. Let's pour there a small spoon of zira, pepper and salt. Now mix well and beat off the stuffing so that it becomes viscous. We send it to the refrigerator for 1 hour. Then proceed to roasting. We take skewers and a little stuffing. We form a long sausage, pressing it very strongly to the stick, so that no air remains. Fry the kebab in the frying pan. This dish has an amazing aroma.
We take 500 grams of lamb, 100 grams of blackbread, 3 onions, two small spoons of butter, a glass of boiled water, two tablespoons of mayonnaise, a small spoonful of starch, spices and fat for frying. We cut the meat and let it pass through the meat grinder. Bread is soaked in water and added to ground meat. Chop onion and fry. Mix all the ingredients and twist again through the meat grinder. Add to this mixture mayonnaise, starch, spices and mix. Now we form sausages. It is better to do it with wet hands, then minced meat will not stick. We drop the lub-kebab in breadcrumbs and fry on each side.
Choose any option you like and prepare a kebab. A recipe with a photo of this dish will decorate any cookbook.
