Kebab

Description

The season is open, I invite you to the table. Authenticity do not claim, but their taste is sure, for she had heard "Supplements!".

Ingredients

Beef

800 g
Onion

4 piece
Yolk egg

1 piece
Soy sauce

2 Tbsp
Tomato sauce

3 Tbsp
Khmeli-suneli

1.5 tsp
Marjoram

0.5 tsp
Water

100 ml
Salt

Cooking

Time are subject to a maturation of the meat. Meat wash, peel the onion. Beef to take with fat, in the people - "corners".

Mince the meat with the onions through a fine grate grinder. Add yolk, Khmeli - suneli, marjoram.

Pour sauce marinade Teriyaki TM Kikkoman.

Add the tomato sauce. Mix thoroughly. Season with salt to taste.

Adding ice water, stir it into the stuffing. To beat the stuffing on the table, hitting 20 times. Remove the ground beef in the refrigerator for 12 - 24 hours to Mature. For 5 - 6 hours before cooking, soak wooden skewers in water.

After this time you can ignite the grill. Stuffing divided into equal pieces, the weight 120 to 150 g. I have divided into 8 parts at 143 g. Each piece again to recapture on the table, shaping an oblong kicked.

Thrust into the center of each skewer, to press down with your hands. Put on soaked plank. If You have not yet prepared the coals, remove the workpiece in the refrigerator.

Put on the grill kebab to put on the grill. The gray coals, the heat is great.

Roast for 10 minutes. Then gently, helping himself wide spatula, flip and cook again for 10 minutes.

Maintain the heat, avoiding a fire of coals. Periodically flip.

Fry until crust, light juice when pressed. (We had to sacrifice one, checking for readiness). At the end put the coals on a couple of branches of fresh juniper, it will give kebab a special flavor. Hold a couple of minutes and remove.

Serve with vegetables, tomato sauce.

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