Kitchen appliances and utensils: a set of containers of different depths, knife, cutting board, tablespoon, teaspoon, cauldron with a lid, stove, grater, glass, wooden sticks, slotted spoon.
Ingredients
| Product | amount |
| Minced meat | 700 g |
| Onion | 2 pcs. |
| White bread | 100 g |
| Fat tail | 200 g |
| Egg | 1 PC. |
| Coriander | 1 tsp |
| Zira | 1 tsp |
| Ground black pepper | 1 tsp |
| Potatoes | 1 kg |
| Water | ½ stack. |
| Vegetable oil | 400 ml |
| Salt | taste |
Step cooking
- In a deep bowl we put 700 g of any minced meat (chicken, pork, beef, lamb, etc.). You can either cook it yourself or buy it in a store or on the market.
- We clean the 2 medium onions from the husks and roots and rub on a coarse grater. We put it together with the allocated juice in a bowl with minced meat.
- Soak 100 g of white bread in water for a couple of minutes. When it swells, we take out, squeeze out the water, chop it a little with our hands and send it to the same container.
- Drive 1 chicken egg and pour 1 tsp. ground coriander and black pepper, grated zira, as well as salt - its amount is adjustable to taste.
- Stuffing is well mixed to allow the ingredients to connect together.
- Then we make small balls the size of it, like meatballs. To prevent them from weathering, you can cover them with cling film.
- We cut 200 g fat tail fat into cubes, comparable in size with minced meat balls. You can replace fat tail fat with pork, but there is a risk that it will melt very much and will not give the desired effect in the dish. We make kebabs with the help of wooden sticks: alternately string the minced balls and pieces of fat tail fat. As a layer, you can use onion rings, but this is not necessary.
- Rinse and peel 1 kg of potatoes. We cut it into slices, as if it were potato in a rural way. For convenience, it is better to choose tubers of medium size and regular shape.
- We set the cauldron on the stove and turn on the medium fire. Bring 300 ml of vegetable oil to a boil. In such a deep fat fry potato slices until golden brown.
- After frying, we take out the potatoes using a slotted spoon and drain the oil from the cauldron. To remove excess fat from potatoes, slices of it can be put on paper towels.
- At the bottom of the cauldron, pour 2-3 tbsp. l vegetable oil and heat it. On both sides, fry kebabs for 3-4 minutes, so that the meat seizes and crusts, and the lard is slightly melted.
- After that, remove the kebabs from the cauldron, drain the old oil and pour fresh - about 2-3 tbsp. l We put the cauldron on a slow fire and wait until the oil warms up.
- We return the potatoes to the cauldron and pour ½ cup of water. As soon as the water boils, put the skewers in the cauldron, cover the cauldron with a lid and simmer the whole dish for half an hour.
- Over time, turn off the stove and lay the kebabs and potatoes on plates, decorating with fresh herbs, vegetables and various sauces. This dish is most delicious, of course, in a hot form.
Video recipe
To properly prepare home-made barbecue in a cauldron and not to miss any important steps, watch the video recipe of this dish and save it for future times.
So you learned how to cook a very tasty and interesting version of barbecue in a cauldron.Technically, this dish is more reminiscent of kebab because it is made from minced meat, but is it really important when it is very tasty, satisfying and interesting? Realizing the recipe, you will get a great meat dish with a side dish that will saturate a large number of lovers of oriental cuisine at a home or holiday table. Do you like to cook barbecue? In what ways do you most often do this and from which ingredients? Tell about it in the comments, share this recipe with friends and acquaintances and supplement it if you wish. Enjoy your time in the kitchen, thank you for your attention!