I want to share with you a recipe for an interesting kabob. This kebab is called Katlama kabob in the original recipe. It is prepared from beef meat and lamb’s caul fat. In our city, it is difficult to buy such a product as lumb caul fat. So I replaced it with a more affordable bacon.
This kebab not only looks spectacular, but also tastes very good.
Ingredients:
- Beef (low-fat) – 500 grams.
- Bacon – 150 grams.
- Kumin ground – 1 tsp
- Ground coriander – 1 tsp
- Salt – 1 tsp
Preparatory stage at home
1 Cut the beef across the fibers on plates 1 cm thick.
We freeze the bacon little. We do this to make it easier then thinly sliced. Cut the slightly frozen bacon into thin plates – no more than 2-3 mm thick.
2 Beat the pieces of beef with a special hammer. Then sprinkle them with a spicy mixture of kumin, coriander and salt.
3 Put a piece of bacon on beef and cut them together into rectangles measuring 2 to 3 cm.
Prepared rectangles put on top of each other in a pile and clean in the refrigerator.
The main stage of preparation
1 Stred the prepared meat with bacon on skewers. Do it carefully, so as not to disturb the sequence of layers of beef and bacon.
2 Bake kebabs on the grill in direct heat from the coals. During baking, you must constantly turn the skewers over so that the kebab does not burn. The total baking time is about 15 minutes. But, this is an approximate time. It all depends on the heat in your grill at the time of baking.
The finished puff kebab has a beautiful golden crust and a great aroma. Due to the layer of bacon, it turns out to be quite juicy.
I advise you to serve such a kebab without removing from the skewers. In my opinion, this serve looks very impressive. Katlama kabob goes well with any fresh herbs, vegetables and/or baked mushrooms.
Recipe for baked mushrooms on the grill https://takajaeda.com/en/we-cook-on-fresh-air/grilled-mushrooms/
