10 kebab recipes

Lamb kebab

20 minutes of cooking time
2 servings
370 kcal

Ingredients
Lamb (saddle of the lamb) 200 g
Oil (smoked vegetable) 20 g
Adjika (smoked red) 5 g
Salt to taste


1.Cut the meat into pieces weighing 50 g and lightly salt it.
2. Lubricate with fragrant oil. Put on the pre-prepared grill meat and fry for 6 minutes.
3.Brush the meat with adjika and fry for another 2 minutes.
4.Kebab ready. Enjoy your meal!

Lamb kebab 2

35 minutes of cooking time
4 servings


Ingredients
Lamb 1 kg
Onions (onion) 500 g
Salt 10 g
Zira 5 g
Coriander 5 g
Thyme 2g
Pepper (black) 3 g


1.Rinse the meat, blot with paper towels, strip, and then cut across the fibers into pieces about 4-5 cm in size.
2.Peel the onions and cut them into rings, then remember that in the tank, hold the onion with your hands so that it will give juice. Add the cut meat, salt, pepper, Zira, coriander, thyme to the container.
3.Mix everything up, cover with a lid, put the press on top and place in the refrigerator for about 2 hours.
4. Put marinated meat on skewers. Advice from the chef: it is better to alternate the meat on a skewer with small pieces of fat tail about 1 cm thick – this will make the finished kebab more juicy.
5. Roast over well-heated coals, turning from time to time until ready – for 12-15 minutes.

Grilled sturgeon

35 minutes of cooking time
1 portion
467 kcal


Ingredients
Fish (sturgeon) 200 g
Tomatoes 50 g
Turmeric pinch
Salt to taste
Oil (vegetable) 100 g
Vinegar (wine) 20 g
Sugar to taste
Onions 50g
Cilantro twig
Pomegranate (grains) 15 g
Sauce (Narsharab) 30 g


1.Marinate sturgeon with chopped tomatoes and turmeric for 2 hours.
2.Cut the onion into rings. Make the marinade by mixing salt, oil, vinegar, sugar and chopped cilantro. Then pickle the onions for 10 minutes.
3. Fry the sturgeon on the grill and serve with onions and narsharab sauce, sprinkle with pomegranate seeds. Enjoy your meal!

Beef Kebab in Oyster Sauce

25 minutes of cooking time
2 servings
400 kcal


Ingredients
Beef 200g
Sauce (fish) 25 g
Ginger 10g
Pepper (black wholemeal) 3 g
Sauce (oyster) 40 g
Oil (sesame) 25 g


1.Marinate beef with all ingredients for 3-5 hours.
2.Prepare the coals. Beef on skewers evenly fry from all sides until cooked.

Mini salmon on skewers

20 minutes of cooking time
1 portion
280 kcal


Ingredients
Fish (fresh salmon) 200 g
Vodka (sake) 30 g
Sugar 20 g
Paste (chili) 15 g
Pasta (miso) 20 g


1.Heat the sake over the fire, add sugar, chili paste and miso paste. When the sugar is completely melted, cool the resulting sauce.
2.Marinate the salmon fillet for 3 hours in this sauce.
3. Salmon on skewers fry evenly on all sides until cooked. Chef’s tip: it’s better that the salmon stay a bit undercooked in the middle.

Caucasian shish kebab

20 minutes of cooking time
2 servings
370 kcal


Ingredients
Beef (veal) 1 kg
Salt 10 g
Onions (onion) 200 g
Pepper (ground black) 3 g
Oil (vegetable) 3 tbsp.
Tomatoes (peeled) 2 kg
Pepper (sweet) 2 kg
Cilantro 2 bundles
Greens (marjoram) 1 bunch
Basil 1 bunch
Parsley 1 bunch
Garlic 6-8 teeth
Adjika 6-10 tsp.
Salt to taste
Pepper (ground black) 1/4 tsp.
Spices (hops-suneli) 4 tbsp.
Onions (red) to taste

1.Finely chop the onion, remember it to make the juice stand out. Stir in meat by adding vegetable oil, salt and pepper. Leave the marinade for 6 hours.
2. Fry the pickled meat on a heated and prepared grill for 20 minutes, turning it over in time.
3. Wash and clean all vegetables and herbs to make the sauce. Twist in a meat grinder sweet pepper and garlic.
4.Grind the tomatoes, drain the juice, boil the pulp until thick. Then add mashed pepper and garlic puree. Salt and add all the spices.
5. When serving, garnish the skewers with red onions and greens. Enjoy your meal!

Lamb kebab in tomato marinade


One of the best marinades for lamb is tomato.

15 minutes of cooking time
4 servings

Ingredients
Mutton (pulp or ribs) 1 kg
Tomatoes (in own juice) 200 g
Basil (red) 50 g
Onion (red) 150 g
Salt 10 g
Oil (vegetable) 15 ml
Kumin 2 tbsp.

1.Rinse meat under running water. If it is pulp, cut into cubes of about 3-5 cm, if the ribs – cut into portions. Put the meat in a deep bowl.
2.Cut the onion into rings. Chop tomatoes and basil in a blender. Add the onion and tomato mixture to the meat along with salt, ground pepper, cumin and vegetable oil. Mix thoroughly.
3.Put the meat in the fridge for at least an hour.
4.Bake the marinated meat over hot coals, strung on skewers or laid out on a grill grate. Enjoy your meal!

Chicken Kebab

30 minutes of cooking time
1 portion

Ingredients
Chicken (fillet) 1 kg
Sauce (soybean) 150 ml
Sauce (plum hoisin) 200 ml
Garlic 3 teeth
Cilantro 1 bundle
Pepper (black) to taste

1.Cut the fillet into small cubes.
2.Finely chop the garlic and cilantro, add the soy sauce and hoisin sauce, mix thoroughly until smooth. Pepper to taste. Marinate the chicken in the resulting marinade.
3.Baked pickled meat over hot coals, strung on skewers or laid out on the grill grid until golden brown. Enjoy your meal!

Shish kebab in tea marinade


Milk Oolong green tea will give the meat a gentle cream aftertaste.

15 minutes of cooking time
4 servings

Ingredients
Beef (neck / chuck roll) 1 kg
Onions (onion) 300 g
Pepper (ground black) 2 g
Salt 7 g
Garlic 2 teeth
Tea (Milk Oolong) 10 g
Water (carbonated mineral) 150 ml
Lemon 1/2 pc.

1.Rinse the meat under running water and cut it into cubes of about 3-5 cm. Put the meat in a deep bowl.
2. Cut the onion into half rings, rub the garlic cloves on a fine grater.
3.Add tea, salt, pepper, onion, garlic and mineral water and lemon juice to the meat.
4.Mix everything thoroughly so that the tea leaves are saturated with moisture and begin to give flavor.
5.Put the meat in the fridge for 3-6 hours.
6.Bake the marinated meat over hot coals, strung on skewers or laid out on a grill grate. Enjoy your meal!

Beef marinated kebab with kiwi

The composition of kiwi includes a protein enzyme – actinidin, which is able to break down animal protein. Therefore, the meat is quickly soaked and marinated in less than two hours.

15 minutes of cooking time
4 servings

Ingredients
Beef (neck / chuck roll) 1 kg
Kiwi 1 pc.
Onions (onion) 300 g
Salt 7 g
Pepper (ground black) 2 g
Oil (olive) 50 g
Garlic 2 pieces

1.Rinse the meat under running water and cut it into cubes of about 3-5 cm. Put the meat in a deep bowl.
2.Take 100 grams of onion, peel it and coarsely chop it. Peel the kiwi. Then chop the onion and kiwi in a blender. Cut the remaining onions into rings.
3.Grate the garlic cloves on a fine grater and add to the sliced ​​meat. Also add a mixture of onions and kiwi, ground pepper, salt and olive oil. Mix everything thoroughly.
4.Put the meat in the fridge so that it is marinated.
5.Bake the marinated meat over hot coals, strung on skewers or laid out on a grill grate. Enjoy your meal!

Processing…
Success! You're on the list.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.