Recipe for barbecue kebabs

One of the most requested recipes of this region is recipe for barbecue kebabs.

As many masters as there are recipes. Here is a fairly simple recipe, but one that requires approximately 24 hours of preparation. Most butchers know about it, because they learned about it in butchering schools, but they guard it jealously.

Kebab recipe, ingredients:

• 500 g beef shoulder
• 400 g of beef neck
• 100 g beef belly fat
• 20 g of salt

The amount of meat is enough for approximately 25-30 kebabs.

Kebab recipe, preparation:

• The meat must be cold. It is cut into cubes, salted with 20 g of salt and left to stand for 6 hours.
• After 6 hours, it is ground and left to stand for another 12 hours.
• After 12 hours of waiting, it is ground again, then mixed well with hands. Let it stand for another 3 hours.
• After 3 hours of waiting, a kebab is formed, the thickness of the index finger and the length of about 6 cm. You can use the cut top of a plastic bottle as a kebab-forming tool.

Note: minced meat can be kept in the refrigerator for a maximum of 72 hours.

In principle, onions are not added to kebabs, but many add various additives and spices: very finely chopped onions, pepper, onion powder, garlic powder, and even breadcrumbs (about 10-20% of the mass).

In our opinion, the best kebab is a kebab made of pure meat, without additives, and everything else can be added later. The whole point is good and fresh meat and different parts of beef.

English version – www.tradicionalnirecepti.net

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