Catalog

Kebab

Recipes found: 94

Бейти-шашлык

Бейти-шашлык

Блюдо готовится без лишних сложностей. Бейти-шашлык ассоциируется в Стамбуле как уличная еда, но его можно найти и в меню многих ресторанов. Подается такой шашлык со свежими овощами, зеленью, томатным соусом. Иногда в него добавляют отварной рис и натуральный йогурт. Чтобы сформировать кебабы можно воспользоваться специальной насадкой для приготовления колбас или сделать их на деревянных шпажках, которые нужно извлечь после приготовления. Бейти-шашлык можно сделать не маленькими, а просто выложить несколько кебабов в ряд на лаваш и завернуть. Делайте как вам нравится Готовое блюдо можно подавать к столу.

Люля-кебаб из свинины и курицы

Люля-кебаб из свинины и курицы

Рецепт не отнимет много времени. Свинина и курица отлично сочетаются по вкусу, поэтому их можно сочетать в приготовлении люля-кебаб. Это идеальное сочетание. Свинина придает сочность, а курица делает блюдо более нежным Подавайте горячим.

Кебаб из говядины с сыром

Кебаб из говядины с сыром

Обязательно добавляйте в фарш сало, он сделает его мягче и сочнее. Если хотите, чтобы у кебабов был аромат костра, добавьте копченое сало или грудинку. Сыр можно взять любой, который хорошо плавится. Подавать кебаб можно с салатом из свежих овощей и зеленью

Люля-кебаб из щуки на сковороде-гриль

Люля-кебаб из щуки на сковороде-гриль

Блюдо готовится без лишних сложностей. Рыбный фарш довольно рыхлый и плохо держится на шпажках, поэтому и добавляется куриный. Если хотите, чтобы люля-кебаб имели аромат дымка как от костра, добавьте в рыбный фарш немного копченого сала Готовое блюдо можно подавать к столу.

Люля-кебаб из куриного фарша в духовке

Люля-кебаб из куриного фарша в духовке

Рецепт не отнимет много времени. Румяные люля-кебаб подаются к столу горячими с чесночным соусом или сметаной, аджикой или горчицей. Не забывайте и про гарнир: каша, паста, овощной салат идеально подчеркнут вкус приготовленного мясного блюда Подавайте горячим.

Казан-кебаб из курицы

Казан-кебаб из курицы

Изумительное блюдо из золотистой ароматной картошки и румяных кусочков курицы. Которое не только вкусно есть, но и можно приятно провести время на природе в процессе его приготовления. Подавайте блюдо с пылу с жару с различными соусами, овощами и зеленью. Идеально как для праздничного стола, так и для пикника. Традиционно казан-кебаб конечно готовят из баранины, но и вот такой упрощённый вариант получается не менее вкусным. Ничего сложно, а результат очень хорош

Казан кебаб с курицей

Казан кебаб с курицей

Красочное блюдо подается к столу с пылу, с жару с различными соусами, соленьями, квашеными овощами и т.д. Казан кебаб идеален для фуршета, праздничного стола или для готовки на природе, на пикнике. По желанию вы можете добавить при жарке болгарский перец, баклажаны и т.д

Казан-кебаб

Казан-кебаб

Рецепт не отнимет много времени. Приблизительно к середине лета, после 2-3 выездов на природу, шашлык придается и перестает радовать. В таких случаях я начинаю экспериментировать с приготовлением мяса на костре, и один из таких экспериментов - это казан-кебаб. По сути, это просто приготовленное в казане мясо. Приготовить казан-кебаб даже проще, чем шашлык (положил в казан, подождал 40 минут - и готово), однако получается он куда более сочным и, как по мне, интересным. Словом, попробуйте, когда в следующий раз поедете на природу - не шашлыком ведь единым, верно?:) Подавайте горячим.

Vegetable kebab

Vegetable kebab

The recipe won't take much time. I'll tell you more details below. Serve hot.

Lamb and chicken lyulya-kebab

Lamb and chicken lyulya-kebab

Juicy meat lulya-kebabs are perfect even for a festive table if you serve them with a side dish such as mashed potatoes, porridge, pasta, or a fresh vegetable salad. You can prepare the minced meat in advance and store it in the refrigerator before shaping the kebabs.

Lamb Kebabs from Minced Meat

Lamb Kebabs from Minced Meat

You can prepare delicious lyulya-kebabs in just a few minutes by pre-forming patties from minced meat. You can prepare the minced meat in advance and store it in the refrigerator, but before shaping and frying the patties, you'll need to let it come to room temperature.

Shawarma with kebab

Shawarma with kebab

The dish is easy to prepare. You can take shawarma with kofta kebabs with you on a picnic by packing all the ingredients separately, grilling the patties on a barbecue, and wrapping them in flatbread right on the spot. It's also convenient to bring it to work or on a trip, wrapping it in foil or parchment paper. The finished dish can be served at the table.

Lulya kebab in the microwave

Lulya kebab in the microwave

The dish is prepared without unnecessary complications. You can prepare the kofta kebab patties in advance and store them at room temperature for up to 1 hour, covered with plastic wrap, if you're expecting guests. You can also freeze them and always have a valuable semi-finished product on hand. It's best served with a tasty side dish. The finished dish can now be served.

Uzbek-style Lyulya-kebab

Uzbek-style Lyulya-kebab

The recipe won't take much time. You can prepare the kofta kebabs in advance as semi-finished portions and store them in the freezer, thawing them as needed 1-2 hours before frying. The dish turns out incredibly delicious, juicy, and nicely browned. Serve hot.

Lulya kebab with herbs

Lulya kebab with herbs

The dish is prepared without unnecessary complications. Not everyone enjoys the taste of coriander in cooked meat dishes, so you can replace it with parsley. Generally, coriander is added to lyulya kebab to neutralize the lamb's aroma. Remember that lamb dishes should only be served hot, as they develop a specific taste when cold. The dish is now ready to be served.

Armenian-style Lyulya-kebab

Armenian-style Lyulya-kebab

The recipe won't take much time. It's best to prepare the minced meat for lyulya-kebab yourself or buy it from reliable, trusted sellers. Even better if it's hand-chopped. The meat shouldn't be too fatty, but completely lean won't work either. If using pork, choose lean meat with a small amount of fat. If using beef or lamb, add a bit of pork fat—traditionally tail fat, though not everyone likes it. Only flat skewers should be used, and they must be cold; otherwise, the meat mixture will start melting immediately and won't stick. Don't make them too thick—the ideal thickness is about 3.5 cm. This way, they won't become dry and won't fall off the skewer under their own weight. Serve hot.

Lulya kebab on a pan without skewers

Lulya kebab on a pan without skewers

Lulya kebab is very easy to prepare at home. I suggest a simple recipe for cooking lulya kebab in a pan, without using skewers or sticks. This dish is a great alternative to regular meatballs. To make lulya kebab, you'll need ground meat, onion, parsley, and spices. With just this simple, minimal set of ingredients, a delicious lunch or dinner for the whole family is ready. A great addition to the dish would be adjika or tomato sauce, thin lavash, or even a Georgian cheese-filled flatbread.

Kibbeh

Kibbeh

The recipe won't take much time. It's quite an interesting dish, something in between kofta and meatballs. It looks very appealing. If you're afraid the breading might become dry, pour a little water onto the foil and cover it from the top. But usually, this doesn't happen. You can use any ground meat you prefer, the main thing is that it shouldn't be too fatty. Serve hot.

Chicken Lyulya-kebab on the Grill

Chicken Lyulya-kebab on the Grill

Since chicken is quite watery, it's rarely used to make lyulya-kebab. And if it is used, people add an incredible amount of semolina, flour, bread, or starch to the mince just so the kebabs hold together on the skewers. As a result, the taste is very far from the original. I'll show you one secret that will eliminate the need to add all these ingredients to the mince.

Pork Lyulya-kebab on Skewers

Pork Lyulya-kebab on Skewers

The recipe won't take much time. I'm not claiming it to be classic—I'll show you my version of kofta. The main difference is that I don't use any extra fat or bacon, just a piece of pork passed through the meat grinder and that's it. You can add your favorite spices or chopped herbs to the mince if desired. Serve hot.

Tawa kebab

Tawa kebab

Delicious, juicy, aromatic, and hearty tava kebab is very easy to prepare! Even a beginner cook can handle it. And

Chicken kebabs wrapped in bacon

Chicken kebabs wrapped in bacon

The dish is prepared without unnecessary complications. For this dish, you need smoked-cured bacon, preferably not too fatty. The longer the bacon slices, the neater the kebabs will turn out. It's more convenient to shape the patties with wet hands. The finished dish can be served immediately.

Lamb kebab

Lamb kebab

The dish is prepared without unnecessary complications. Kebab is grilled meat popular in the Middle East, the South Caucasus, and Central Asia. Traditionally, beef is used for kebab, but depending on local customs, any other meat can be used. The finished dish can be served at the table.

Turkish-style kebabs with vegetables

Turkish-style kebabs with vegetables

The recipe won't take much time. If you love stuffed vegetables, you'll definitely enjoy this dish! These are vegetable kebabs: tender, juicy, and aromatic. Serve Turkish kebabs with a yogurt-based sauce—it will be delicious. Serve hot.

Kebabcheta

Kebabcheta

The dish is prepared without unnecessary complications. This is a traditional Bulgarian dish, so it is advisable to follow the recipe precisely. You can slightly adjust the spice mix: add something of your own or omit something. The finished dish can be served at the table.

Potato kebab with egg

Potato kebab with egg

The dish is prepared without unnecessary complications. Potato kebabs with egg will come in handy for any homemaker. There's no difficulty in making them, especially since such a simple filling is always at hand. The potato dough is easy to prepare, and your loved ones will always enjoy this dish, which resembles a potato patty with a filling in the center. Serve the egg-stuffed kebabs either hot or cooled, with a side dish or as a standalone meal. The finished dish is ready to be served.

Iskender kebab

Iskender kebab

The dish is prepared without unnecessary complications. Boil the meat as a whole piece and let it cool. Drain and strain the broth. Cut the cooled meat into thin strips about 5 cm long and fry them over high heat in olive oil. Season the cooked meat with salt. Grate the onion, tomatoes, and 2 garlic cloves, then cook them to make a sauce. You can add the leftover meat broth to the sauce. Don't forget to season with salt. The yogurt should be thick—strain off any excess liquid through cheesecloth. Mix the yogurt with minced garlic. Place the lavash in the oven for several minutes to warm and soften it, then cut it into small cubes and spread them on one half of the serving dish. At the same time, roast the green pepper in the oven until slightly browned. Place the meat on the other half of the dish. Next to the meat, add the tomato sauce and the garlic yogurt. Freshly sliced tomatoes and roasted green peppers are excellent additions to the dish. Melt the butter and pour it over the meat. Iskender kebab is ready. Serve immediately.

Beef and vegetable kebab

Beef and vegetable kebab

The recipe won't take much time. You might be interested to know that. Serve hot.

Bean Lentil Kebabs

Bean Lentil Kebabs

The recipe won't take much time. These kebabs contain a high amount of protein. The kebabs are incredibly juicy and tender. Serve hot.

Pilaf kofta with millet and nuts

Pilaf kofta with millet and nuts

Bad weather is no reason to give up your favorite dishes just because they're meant to be cooked over a campfire. You can still make delicious and juicy lyulya-kebabs at home, right in your kitchen, using an oven. Let's deviate slightly from traditional recipes and add millet to the kebab meat mixture. Interested? Let me tell you how.

Quick kebab in lavash (master class)

Quick kebab in lavash (master class)

The dish is prepared without unnecessary complications. Sometimes you really crave shashlik, but summer is already over! It's out of season... We'll treat ourselves and our loved ones to a delicious and original chicken and vegetable shashlik. We'll bake it in the oven and serve it with guacamole, sour cream, and tomato salsa. And to make it easier to eat everything together, we'll wrap our culinary creation in lavash. The finished dish is ready to be served.

Kebab in parchment

Kebab in parchment

The dish is prepared without unnecessary complications. Kebab in parchment paper is a very tasty, juicy, and aromatic dish of Turkish cuisine. It is usually made in individual portions, wrapping the filling for each person into a small parchment paper packet. However, if you're short on time, you can prepare a family-sized paper kebab in one large parchment paper envelope. You can cook paper kebab in two ways: a simple method (my version) and a more complex one, where all the vegetables and meat are pre-fried. In this recipe, I have explained to you how to make it. The ready dish can be served immediately.