Meat

Kebab in the oven


Ingredients for Oven Kebab

  1. Minced mutton or pork fresh 500 grams
  2. Fresh pork fat 50-70 grams
  3. Onions 300 grams
  4. Fresh dill 1 bunch
  5. 5-6 cloves of medium sized garlic
  6. Coriander seeds 1 pinch
  7. Spice Zira 1 pinch
  8. Salt to taste
  9. Red hot ground pepper on the tip of a knife
  10. 1/2 medium-sized lemon
  • Main Ingredients: Lamb, Salo
  • Serving 8 servings
  • World CuisineAsian, Oriental

Inventory:

Cutting board, Knife, Tablespoon, Plate - 4 pieces, Juicer, Blender or meat grinder or food processor, Deep bowl, Refrigerator, Oven, Kitchen gloves, Wooden sticks for yakitori, Food foil, Baking tray, Oven grill, Serving dish, Hand mortar with pestle, pan cover

Cooking kebab in the oven:

Step 1: prepare onions.


Using a knife, peel the onion from the husk. After - thoroughly rinse the vegetable under running water and put it on a cutting board. Cut into quarters and transfer to a free plate.

Step 2: prepare the garlic.


Using a knife, gently press the garlic directly on the cutting board. This procedure will make it easy to peel off. After that, slightly wash the vegetable under running water and for now put it aside in a free plate.

Step 3: prepare the dill.


We wash the dill under running water, shake off excess liquid by weight and put it in a free plate.

Step 4: prepare the lard.


Put the fat on a cutting board, chop it into small pieces with a knife and transfer it to a clean plate.

Step 5: prepare the lemon.


Using a juicer, squeeze the juice from the lemon. He will give the dish a spicy, barely noticeable sourness. Attention: in principle, using this equipment is not necessary, you can also squeeze out the juice by holding the citrus in a fist.

Step 6: prepare the spice mixture.


Pour spices such as zira and coriander seeds into a mortar. With the help of a pestle, we rub them well together and for the time being set aside.

Step 7: prepare the basis for the dish.


In a blender or a meat grinder, or a food processor, we spread such ingredients as onions, garlic, dill, and also lard. Grind everything until smooth. Attention: lard is not necessary to add, only if we have dry minced meat.

In a deep bowl we spread minced meat, previously ground ingredients, a mixture of spices, and salt to taste and add hot red ground pepper and pour freshly squeezed lemon juice. Using a tablespoon, mix everything thoroughly until a homogeneous mass is formed. Close the container tightly with a lid from the pan and set to insist for 30 minutes in the refrigerator on the middle shelf. This must be done so that the fatty meat becomes more dense in consistency, because it will be easier to form a dish in this way.

Step 8: prepare the kebab in the oven.


Preheat the oven to maximum temperature. A very important step in the preparation of kebab is the preparation of the pan. First of all, it is necessary to cover it correctly with food foil, since it is it that will help us to get a real dish to our taste. In addition, the foil will reflect light directly on the meatballs, and they are better baked. In addition, we need a small smoke effect, which is easier to obtain in this way.
So, on top of the baking sheet we place the grill from the oven. After that, we carefully cover everything with foil so that its edges come onto the sides of the baking sheet from the inside. With clean hands, we make small depressions in the places of the lattice cells, into which the fat flowing from the minced meat will drain. Attention: if the width of the foil is small, then it is necessary to attach one more to the main segment, and thus increase the size of the canvas.
When the meat is infused in the refrigerator, we take it out and begin to form a dish with clean, dry hands. To do this, take a small amount of meat mass in the palm of your hand, form an oval cake from it. We spread a wooden stick in the middle and after that we wrap it in a cake so that we get an oblong cutlet.

In appearance, the kebab also resembles the top of the reeds. We spread the dish on top of the foil across the recesses of the grate.
When everything is ready, put the baking sheet in the oven to the middle level. In the process of baking, fat and moisture from the minced meat will begin to drain into the recesses, while not touching the dish itself. Thus, the fat will begin to boil, soaking the kebab just with that smoky aroma, as if we were cooking this dish at the stake. Closely follow for the cooking process. As soon as the meat is covered with a golden color on top, open the oven door and gently turn the kebab on the other side.
After the dish is well baked on all sides, turn off the oven, and take out a baking sheet using kitchen oven mitts and set aside.

Step 9: serve the kebab in the oven.


We shift the finished kebab on a special flat plate and serve to the dining table. Such a dish can be decorated with onion rings and fresh parsley. As a side dish, a salad of fresh vegetables and slices of bread, as well as pita bread, are perfect for it.
Good appetite!

Recipe Tips:

- To prepare a real kebab, all proportions of ingredients must be observed. For example, onions should be exactly half of the total mass of minced meat. Fat should be 1/4 of the total mass of meat. Otherwise, it may not work.

- Lula kebabs need to be cooked only from pork or lamb, in a particular case, you can not even take on this recipe.

- If you use light Indian zira spice, then be sure to fry it in a dry frying pan over medium heat for 1 minute.

- Attention: add red hot pepper very slightly, as this seasoning can ruin the taste of the dish itself.