How to cook kebab on the grill so that the minced meat does not fall apart – a recipe with video

Before forming the minced meat, you must rest in the refrigerator for about an hour. Skewers should also be cold.

How to cook kebab / Photo:

A good barbecue also has its own special requirements for cooking, but, roughly, you just have to string it. But with kebab it is more difficult.

It is important to achieve such a texture of mixed meat, so that it grips the skewers tightly and does not fall into the coals. On the BREAD SALT channel they told in detail and showed what they have to do for this.

When cooking kebabs in the oven, use skewers that have been pre-soaked in water.

To keep the kebab firmly on skewers, you need:

Squeeze onion juice. After you grate it or pass it through a meat grinder, you will get a lot of liquid. Too much juice will prevent the meat from holding firmly on skewers.

Knead the minced meat as well as possible. and do it by hand. Beat until the appearance of protein filaments. If the meat is kept on hand in weight, it can be sent to the refrigerator for one to two hours.

Beat the meat again before forming the kebab. This will release the air from the stuffing.

kebab string emergency with hands in water and on cold skewers. Don’t forget to round the ends of the kebab so they don’t burn.

Spice rubbed in the palms. Do not pour coriander, chili pepper, cumin, black pepper, suneli hops into the meat, but rub it, so that they function better.

Kebab on the grill

Kebab, step by step recipe

Kebab, step by step recipe / Photo: Vladimir Grisyuk


  • pork meat – 1 kg;
  • mixed chicken – 500 g;
  • salt – 200 g;
  • onions – 2 pcs.;
  • herbs

How to cook:

  1. Grate the onion or pass through a meat grinder, squeeze the juice and combine with the minced meat.
  2. Add the herbs called in the palms, knead the minced meat until protein filaments appear. Put in the fridge for one hour.
  3. Form kebabs with wet hands cook on high heat.

Recipes for marinade, sauce and barbecue by Yevgeny Klopotenko, see here.

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