After shish kebabs, kebab is the most popular summer dish, prepared outdoors or a picnic. It is difficult to define ""nationality"" of ""a fried tube"" - the name of a dish with Turkic and Arab is quite so translated. It is simple to make kebab, but without having skills, it is easy to spoil a dish.
Choice of meat
Meat for forcemeat needs to be chosen as fresh and not being exposed to freezing. Color and a smell will be an important indicator here.
East people prefer kebab from back is frequent mutton, but undoubtedly it can be prepared from beef, pork and even chicken. It is possible to mix different types of forcemeat.
Council
The ideal option for preparation of a kick in the butt is a meat grinder with a large lattice.
Kebab has to be fat
The viscosity of forcemeat of kebab that sausages from a skewer didn't fall down in fire is important. For this purpose fat (broadtail fat) has to be obligatory ingredient of forcemeat.
Fat has to make the fourth part from all meat, also the bigger quantity is allowed provided that fat by a knife to a small state will be crushed to exclude pastelike forcemeat. And for lighter cutting fat needs to be frozen slightly.
Down with films
Correctly made kebab just melts in the mouth. And for this purpose it is necessary to take care of peeling meat and fat from all films and a streak.
Onions
Onions are an obligatory component of forcemeat and as well as fat he demands cutting, but not twisting on the meat grinder. The extreme option is a large lattice. Otherwise onions paste will spoil viscosity of forcemeat and kebab it will be impossible to fix on a skewer. It is impossible to go too far in onions. It has to make no more than one third of forcemeat as the emitted juice will serve bad service.
Without other additives
Kebab not of cutlet, and therefore egg and bread in forcemeat are excluded. The necessary viscosity to a dish will be given by fat.
Salt and pepper, of course it is obligatory to add, but the peresalivaniye will deprive a juiciness dish.
Forcemeat needs to be kneaded
It is necessary to knead and beat off forcemeat within 15 - 20 minutes. Readiness of forcemeat can be determined by its uniformity, and also it won't stick to hands.
Cold
For fat hardening ready forcemeat goes to the fridge for a couple of hours. But at the same time it is necessary to understand that forcemeat is cooled, but isn't frozen.
More convenient option will be ready sausages to inwrap everyone in food wrap which can be removed just before preparation.
Formation
For kebab wide cold skewers and water are necessary to moisten hands. Forcemeat shouldn't stick to hands during formation of sausages. Sausages shouldn't be thick for good cooking firing. Forcemeat has to adjoin to skewers densely.
Frying process
When frying it is necessary to overturn kebab quickly and often that sausages well пропеклись, but inside remained juicy. Usually this process takes about 12 minutes
Recipe
Make forcemeat from kilogram of mutton, 300 grams of broadtail fat and four bulbs. Add to it salt, pepper, a dry basil. If desired - garlic or other seasonings. And using the gained knowledge to make remarkable kebab.