Kebabs are one of the most popular dishes in the Middle East and Central Asia. They come in hundreds of variations and recipes. Here’s a simple yet authentic version from the book “Kazan. Mangal”.
- 500 g meat (lamb or veal + pork)
- 100 g lard
- 1 large onion
- salt
- black pepper
- melena zira (kumin)
Take fresh meat that hasn’t been refrigerated. Clean it from membranes and sinew, then cut it into strips. Using a sharp, heavy knife, finely mince the meat by chopping along and across the fibers, repeating 2–3 times. Do not saw the meat - it must be chopped with the knife’s edge until it reaches the texture of a fine mince.
Finely chop the lard and onion, as small as rice grains. Add cumin, salt, and pepper. Mix the meat mixture thoroughly until sticky but not watery -otherwise the kebabs will turn out dry.
Chill the mixture in the refrigerator for 10–15 minutes. Wet your hands in hot water, then shape the kebabs into “sausages” and thread them onto skewers. Don’t make them too thick to avoid over-drying.
The best way to cook kebabs is over charcoal, but you can also use the oven’s grill function. Turn them only a few times, once the meat changes color and browns from golden to deep brown.
Take fresh meat that hasn’t been refrigerated. Clean it from membranes and sinew, then cut it into strips. Using a sharp, heavy knife, finely mince the meat by chopping along and across the fibers, repeating 2–3 times. Do not saw the meat - it must be chopped with the knife’s edge until it reaches the texture of a fine mince.
Finely chop the lard and onion, as small as rice grains. Add cumin, salt, and pepper. Mix the meat mixture thoroughly until sticky but not watery -otherwise the kebabs will turn out dry.
Chill the mixture in the refrigerator for 10–15 minutes. Wet your hands in hot water, then shape the kebabs into “sausages” and thread them onto skewers. Don’t make them too thick to avoid over-drying.
The best way to cook kebabs is over charcoal, but you can also use the oven’s grill function. Turn them only a few times, once the meat changes color and browns from golden to deep brown.
