How to cook kebabs so that they do not fall off the skewers: 5 rules from professional kebabs

Many people love kebab as much as kebab, but not everyone knows how to cook it correctly. The problem is always the same: the minced meat falls from the skewer onto the coals. How to make the minced meat sit firmly on the skewer - read on.

First rule: skewers

Any kind of skewers are not suitable for making kebabs. This dish requires special wide skewers. Don't skimp on inventory if you don't want to collect minced meat from coals!

Rule two: bow

Minced meat for kebabs should be homogeneous, which means that the onion does not need to be finely chopped or twisted in a meat grinder. Lyulya is not chopped cutlets! Large fractions in minced meat contribute to its rupture.

Onions for cradle should be grated on a fine grater or well chopped in a blender. You should get onion porridge. But that's not all! Onion porridge must be squeezed through cheesecloth or a strainer to remove excess liquid.

Rule three: beating minced meat

Minced meat for lul needs not only to knead well, but also to beat off. To do this, the prepared minced meat is thrown into a dish or on a cutting board with little effort for 7-10 minutes. During this procedure, the minced meat must be mixed.

During beating, protein threads are formed in the minced meat, which contribute to its gluing. It is thanks to the beating that the kebab will keep its shape and sit firmly on the skewer.

How to check that the minced meat has been knocked off? Well-beaten stuffing will stick to a thin knife. If the meat falls off the knife, then you need to continue the procedure and bring it to readiness.

Rule four: the minced meat must be allowed to cool

Minced meat is ready, but you should not immediately string it on skewers. The meat should cool down - so it will be better formed into "cutlets" and glued to the skewer. Freshly cooked minced meat should be put in the refrigerator for two to three hours.

Rule five: the secret of stringing

It is necessary to string the kebab very tightly so that there is no air left between the skewer and the minced meat. To do this, the cradle must be firmly squeezed and pierced with a skewer; and then evenly distribute the minced meat over the skewer. It is better to string it with hands soaked in water - so the minced meat will not stick to the palms and fingers.

Using these rules, you can cook lula from any meat and it will never fall off the skewer!

How do you prepare kebabs? Write in the comments!

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