Veal kebab
Delicious and flavorful kebab, and cooked "without fuss". The meat turns out juicy and tender, I recommend it!
Composition:
- veal (roast beef) – 2 kg
- onion – 2 pcs.
- ground coriander – 2 tsp.
- salt – 1 tbsp.
- ground zira – 1 tsp.
- ground black pepper – 1 tsp.
Preparation of veal kebab:
For kebab should take veal - it is more tender and juicy than beef. A good kebab will be made from the soft part of the carcass, ideally from the loin, but other soft parts without veins will also work.
Slice the meat into equal small pieces.
*** I usually cut meat into rectangles about 5 cm in length and 3 cm in width and height - then it is more convenient to thread it on a skewer and it is evenly cooked.
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Put the chopped meat in a bowl, add the onion sliced in rings or half-rings.
*** The onions can be sliced at will - you only need them for the marinade. If you like to bake onion rings together with kebab, add it to the meat half an hour before cooking - it will marinate and turn out tasty.
Add salt, pepper, zira and coriander to the meat and onion and mix thoroughly, kneading the onion so that it emits juice.
Add salt, pepper, zira and coriander to the meat and onion and mix thoroughly, kneading the onion so that it emits juice.
Marinate the meat for 10-15 hours.
Spread the marinated meat evenly on the skewers so that it is the same thickness. Cook the kebab on the coals until cooked through - about 15-20 minutes. Try not to overdo it, as veal is easily overdried.
Bon appetit!
