Minced Lamb Veal Kebabs

Updated: Sep 20

Minced Lamb Veal Kebabs

##Crafting Perfectly Juicy and Flavorful Kebabs: A Guide to Selecting and Preparing the Best Meat

Delicious and succulent kebabs are crafted from beef and lamb or mutton, typically prepared a day in advance to allow the meat to marinate and absorb the rich aromas and flavors of the spices. The primary guideline is that the meat selected for kebabs should not be lean. The ideal veal cuts are from the shoulder or neck, ensuring a composition of 70-80% meat and 20-30% fat. Combining mutton or lamb yields the most flavorful results, making it optimal to use high-quality fatty cuts, such as those from the ribs and neck. Utilizing dry and lean cuts, like the beef leg, will result in tough and flavorless kebabs. If using only veal, ensure it includes parts with sufficient natural fat, such as the shoulder. The traditional recipe involves boiling garlic, salt, and pepper in water; once cooled, the mixture is strained and poured over the minced meat. I have adapted a version similar to the original, resulting in wonderfully juicy and tender kebabs. Let's prepare it together. Follow the recipe.

Ingredients: simple, total time: 40 min, standing time: overnight, 4 serving - 50 kebabs

and:

Preparation:

In a deep bowl, first mix both minced meats until they are uniform.
Then add the rest of the spices: salt, pepper, baking soda, dry yeast, garlic powder and finally lukewarm water or acidic water.
Mix everything by hand for about 10 minutes until the ingredients are evenly mixed.
If you want, you can add 1 spoon of pork lard, but it is not necessary!
As soon as the ingredients are well combined, cover the bowl and leave it overnight to absorb all the ingredients from the spices.
Form the kebabs by hand or through the neck of a plastic bottle that you cut near the top of the bottle, put the mixed meat in, pull the kebabs through the neck of the bottle and cut them into 5-6 cm sizes with the help of scissors or a knife.
Arrange them on a tray lined with baking paper.
Pour very little oil into a steel or non-stick pan.
Wait for it to heat up well, then add kebabs.
Fry for about 3–4 minutes on each side until golden brown on moderate heat.
At the very end if you want you can reduce the heat and add approximately 50-60 ml of water and scrape the bottom of the pan and dip the buns if you are using them.
Serve immediately warm with the desired side dish: French fries, grilled vegetables, favorite salad with chopped onions.

Buon appetito!

NOTE:

If you want, you can add spicy ingredients to kebabs if you like, about 1 tsp of powder or red-hot flakes.
Keep the rest of the kebab covered in the refrigerator for up to 2 days.