Recipe kebab on the grill

Recipe kebab on the grill

With the onset of autumn chill, leaving the last few days enjoying the outdoors, and in pursuit of them, we try to grasp the opportunity to cook your favorite dishes at the stake. In this article, we'll share some recipes for cooking kebab on the grill.

Kebab on the grill

These Moroccan kebabs lamb is quite possible to cook a simple Russian cuisine, to be exact - the grill.


  • lamb - 1 kg;
  • goat cheese - 150 g;
  • mayonnaise - 5 Art. spoons;
  • red onion - 1 pc .;
  • Garlic - 2 cloves;
  • coriander (chopped) - 2 tbsp. spoons;
  • red pepper - 3/4 Art. spoons;
  • Cumin (ground) - 1/2 tsp;.
  • salt and pepper - to taste.


Lamb chop finely, or transform into mincemeat by a blender. Mince in a bowl combine cheese, mayonnaise, chopped red onion, garlic and spices. Knead stuffing is very long and carefully, in order to stand out from the meat protein made our mixture of viscous and dense, able to hold onto a skewer.

Divide mixture into 6 approximately equal portions, each of which must be distributed on a skewer in the form of an oblong patties. Cooking kebab on the grill for 4-5 minutes on each side, until then, until the cheese melts and the lamb will not juice.

Simple recipe kebab on the grill

This kebab is prepared in compliance with many requirements. For example, to prepare itself better to choose meat kebabs with lamb leg, which is better to grind by hand, in order to preserve all the juiciness and texture options. On the other secrets of cooking, you can read in the following recipe.


  • mutton - 1 kg;
  • fat of tail - 300 g;
  • onions - 250 g;
  • coriander, cumin (ground) - 1 tbsp. spoon;
  • salt - 1 tbsp. a spoon;
  • pepper - 1/2 Art. spoon.


Lamb grind a knife, or mince, pre-clearing of films and live. Behind meat shred fat of tail. Onions cut into with a knife, otherwise it will give the excess juice that will prevent stuffing held on a skewer.

Mix all ingredients and season with 3 of them. Now is the time to thoroughly be stirred beef as long as it does not brighten, and then you can send mass in the refrigerator for 2-3 hours.

Cooled beef patties roll off portions in at 120 grams and allocate them on a skewer with wet hands. If your hands before forming kebabs leave dry, the meat starts to stick to them, which will lead to the formation of cavities between the "chop" and rotisserie, which resulted in the meat can dry out or crumble on the coals.

Fry kebabs, not forgetting to constantly flip them once grab the meat browned crust, remove it on the Armenian lavash , flavored sauce, herbs and vegetables, and serve.

Chicken kebab on the grill

Traditionally prepared kebabs of lamb, but allowed options and using the chicken as a basis, it is about this recipe, we'll talk later.


  • chicken meat (red) - 2.5 kg;
  • onions - 2 pcs .;
  • Garlic - 2 cloves;
  • parsley, cilantro (chopped) - 2 tablespoons. spoons;
  • salt and pepper - to taste.
  • Recipe kebab on the grill


Chicken meat from purify the skin and bones, wash, chop and obsushivayut manually or using a blender.

The chopped beef add chopped onion and garlic, a little greenery, salt and pepper. Thoroughly knead the mass and leave to cool for 2 hours.

Future kebabs can be cooked on skewers or skewers of rosemary twigs, previously soaked in water.

Chicken kebab on the grill to do is very simple: a thin layer of meat on skewers distribute or skewer, and quickly fry until golden brown.

Serve the dish on pita bread with a light salad and tomato, yogurt or sauce.

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