Description
Among connoisseurs and fans of delicious camping with the indispensable grill aerobatics are considered, oddly enough, not kebabs, even the most sophisticated and kebabs on the grill. Kebab – a dish is international and every country cook it differently. This dish is very popular in the North Caucasus. Following uncomplicated rules and intricacies, you'll make a real culinary masterpiece, which will run salivating. In this recipe instead of skewers I used sticks of cinnamon (use cinnamon to meat dishes is quite common) they will give the kebab extra flavor and aesthetics. But cinnamon sticks to replace conventional skewers and is also delicious.
Ingredients
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Beef
1 kg
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Fat
200 g
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Pistachios
200 g
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Pine nuts
100 g
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Onion
2 piece
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Parsley
1 coup
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Cilantro
1 coup
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Black pepper
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Pepper white
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Seasoning
1 Tbsp
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Salt
-
Cinnamon
15 piece
Cooking
The ingredients for the kebabs.
The flesh of beef should be clear from the films and tendons, rinse and dry with paper towel. The meat is then finely chop manually with a heavy sharp knife on the Board.
Now you need to chop the pistachios and pine nuts.
Onions, cilantro and parsley finely chop and add to cooked meat minced meat, season with pepper, and also added seasoning "FORESTER" for meat with Jamaican pepper and juniper, salt and add mutton fat (can be butter) and chopped pistachios and pine nuts.
Then mix everything. Be sure to carefully beat the meat (for at least 10 minutes), so it became viscous and elastic (otherwise the kebabs will fall apart). Then it is necessary to very thoroughly knead the mince with your hands. It is advisable to allow to soak the meat for two hours in the refrigerator. Now is the time to shape the kebabs. To do this, carefully stick a cinnamon stick dough, forming a long, thick sausage. To do this, too, is preferably at least half an hour before cooking. The result is that these kebabs.
And now, as usual, the grill, the coals, pan-grilling... fire up the grill. The wood needs to burn to remain embers, you can begin to fry the kebabs.
Cooked kebabs to pass on to the baking tray-grill from "FORESTER". Fry these kebabs need quite a bit, the main thing is not overdry. With fire they should be removed as soon as they are browned on all sides.
Well, that's all actually very simple and tasty.
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