Home Vegetables Lula kebab traditional. Lula kebab at home can be different! How to cook kebab at home: recipes from complex to simple. Video recipes for cooking kebab at home

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Lula kebab traditional. Lula kebab at home can be different! How to cook kebab at home: recipes from complex to simple. Video recipes for cooking kebab at home

Dish with this interesting name, like kebab, is of Turkic-Arab origin. The first part in translation means "pipe", and the second - "fried meat". The dish is an oblong cutlet, well-fried with a skewer. In addition to the traditional recipe, there are several other ways to prepare this dish.

How to cook kebab at home

The traditional kebab recipe is based on fatty lamb and a lot of onions. It differs from cutlets in that it does not include ingredients such as eggs and bread. The meat is seasoned only with spices, garlic, cilantro and basil. Lamb is passed through a meat grinder and kneaded with hands for a long time, while still being thrown on the table. The stuffing should turn out well kneaded and tender. This is necessary so that protein stands out from the meat and it sits firmly on skewers and does not fall off during cooking.

This meat dish is one of the favorite recipes among the peoples of Central Asia, Turkey and the Caucasus. It is a cross between barbecue and meatballs. IN classic recipe it is roasted over coals without fire, but it is not necessary to use a barbecue and a fire. At home, you can cook kebab in a frying pan, in a slow cooker, electric barbecue or oven. Spices and salt are put in a small amount, because minced meat properly mixed according to the recipe turns out to be juicy without that. Here are some more tips for preparing this dish:

it is better to serve hot and always with pita bread;
when baking in the oven, the lack of aroma can be made up for with the help of special sauces;
good addition to kebab is rice, grilled tomatoes, peppers, fresh salad or mushrooms;
when choosing meat, it is better to give preference to pale red flesh with small streaks of fat and no specific smell.

Classic lamb recipe

If you chose the recipe for kebab on skewers, then you can use skewers instead, i.e. special wooden sticks. They need to be soaked cold water 1 hour before you start cooking. That way they won't burn and the meat won't stick to them. The ingredients you will need are:

onion - 0.4 kg;
lamb pulp - 0.7 kg;
garlic - 6-7 cloves;
tail fat - 0.3 kg;
coriander - 1 tbsp. l.;
cilantro, dill - 1 bunch each;
zira - 1 tbsp. l.;
lemon - 0.5 pcs.;
red, black pepper - to taste.

The process of preparing a classic kebab includes the following steps:

Wash the lamb, cut into small portions.
Peel the garlic and onion, cut the latter into several pieces.
Rinse and pat dry fresh cilantro with dill. You can use parsley or basil instead.
Twist the lamb with onions with a meat grinder or a combine.
Crush the coriander and cumin seeds, send them to the minced meat. Season it with salt, 2 types of pepper and the juice of half a lemon.
Knead the minced meat, periodically throwing it into a bowl.
Cover the container with a lid and place the meat in the refrigerator for about an hour.
Prepare the structure for baking: lay foil on a baking sheet, and set a wire rack a little higher.
Take the cold mince out of the refrigerator. As shown in the photo, form, using skewers, a kebab.
Spread the skewers on the wire rack, send to the oven preheated to the maximum.
Once during cooking, turn the meat over, bake until crispy.

Chicken kebab

In addition to the traditional lamb recipe, there is a way to cook chicken. The list of ingredients for it includes following products:

egg - 2 pcs.;
butter - 2 tbsp. l.;
chicken fillet- 0.5 kg;
cheese - 60 g;
onion - 2 pcs.;
sweet red pepper - 2 pcs.;
lettuce leaves, cherry tomatoes;
olive oil.

To prepare chicken lula kebab, use the following instructions:

Pour the skewers with cold water and leave for 1 hour. After that, they will not burn, and the meat will not stick.
Roast whole peppers until burnt on a wire rack in the oven. Then put them in a bag, and after 10 minutes, remove the core and remove the skin. Cut the pulp into cubes.
Finely chopped chicken fillet chop into coarse minced meat. Cut the cheese into cubes, chop the onion.
Enter minced meat Bell pepper, cheese, onion, eggs and softened butter. Season with seasonings, send in the cold for half an hour.
Cover the soaked skewers with minced meat to make elongated cutlets.
Cook in the oven at 180 degrees until crispy, turning a couple of times in the process.
Serve with lettuce and tomatoes.

Beef

Beef can be used as meat for kebab recipes. The process of preparing minced meat is practically the same, and the ingredients will need the following:

greens to choose from - 1 bunch;
garlic - 6-7 cloves;
onions - 3 pcs.;
beef pulp - 0.7 kg;
spices with salt - to taste.

The algorithm for preparing a meat dish looks like this:

Peel 2 onions, grate on a coarse grater, and finely chop the garlic.
Combine them with minced beef, mix.
Cut the last onion and sweet pepper into cubes.
Stick the minced meat on skewers soaked for 1 hour, and every other time put onions and sweet peppers on them to make it look like a barbecue.
Heat a frying pan with vegetable oil, fry the kebabs on both sides, turning a couple of times during frying.

Pork

Last and no less tasty way cooking lula kebab is based on pork. You can take 0.7 kg of minced meat or fatty pulp. The rest of the ingredients you need are:

large onion - 2 pcs.;
sprigs of cilantro, pepper, coriander, basil - to taste;
garlic - 2 cloves;
fat - 0.1 kg;
green onion - a bunch.

To cook pork lula kebab, use the following recipe:

Rinse the meat, squeeze. process together with peeled onions using a meat grinder.
Add chopped garlic to the minced meat, sprinkle with spices.
Refrigerate the meat for 1 hour.
Then stick the minced meat in the form of thin cutlets on skewers.
Bake in the oven or fry in a pan on both sides so that the cutlets have a golden crust.

Video recipes for cooking kebab at home

Baked cutlets on skewers or skewers are prepared by the most different ways. As poultry meat, you can use not only chicken, but also turkey. If your preference is beef, then it is better to choose veal, because it is more tender, and it has less calories. To properly prepare a real juicy kebab, watch helpful videos with different recipes.

Recipe from Stalik Khankishiev

Lula kebab on the grill

How to make kebab in the oven

How to fry in a pan

Lula-kebab (Turk. lula - pipe and
Arab. kebab - fried meat) - meat
a dish common in the Caucasus, in
Central Asia and the Balkans.
from Wikipedia.

Among connoisseurs and fans of delicious outdoor recreation with an indispensable barbecue, kebabs on the grill are considered aerobatics, oddly enough, not even the most exquisite ones, but kebabs on the grill. And in fact, not everyone succeeds in achieving an ideal result the first time. Yes, and from the second too ... Despite all the efforts, lovingly cooked kebabs fall into the fire from skewers, and many prefer to go the simple way and fry the kebab on the grill. It's delicious, but it's not a kebab!

Today we decided to tell you how to cook a real kebab: what products are needed for this, how to chop the meat, how to properly knead and beat the minced meat, how to string sausages so that they do not fall into burning coals, and how to achieve perfect frying when outside the meat is appetizingly browned, and inside it literally expires with juice.

Those who authoritatively declare that true kebabs simply have to be lamb, to put it mildly, are wrong. Lula kebab is an international dish, and each country prepares it in its own way. In the East, lamb is more common, but beef or pork makes an excellent dish. And our culinary kulibins manage to cook kebab from chicken meat! On the pages of "Culinary Eden" you will find recipes from all types of meat, and our task is to tell you about the rules, subtleties and tricks that will help you cook kebab to surprise everyone.

The first and most important condition is high-quality meat. For kebabs, you need to take only fresh meat that has not been frozen. Minced meat for kebabs can be prepared from lamb, pork, beef, or a mixture of these types of meat. Ideally, minced meat should be chopped: cut the meat, cleaned of excess fat and films, into layers 1-1.5 cm thick, put several layers on a thick cutting board and chop the meat first along the fibers with two hatchets or chopping knives, then turn the board 90 ° and also chop, only now across the fibers. Gather the pieces of meat towards the middle and chop again, turning the board 90°. Chop the meat until you get a fairly small minced meat. Minced meat can also be passed through a meat grinder with a large grate, but in this case too much juice is squeezed out of the meat fibers, and this greatly complicates subsequent kneading and knocking out the minced meat.

The second condition for a successful kebab is lard. Its amount should not be less than ¼ of the amount of meat. It may be more, but certainly not less. It is the amount of fat that makes it possible to achieve the same viscosity of minced meat, when sausages strung on skewers calmly reach over hot coals, without trying to dive deep into the brazier. Lard can also be chopped into slices, but its consistency should be pasty, so it makes sense to chop the lard in a food processor or with a blender. Choose the type of fat to your liking: it can be interior lard or mutton tail fat.

The third component of minced meat for kebab is onion. Its quantity should also not exceed a certain limit. It's all about onion juice, which can play a cruel joke and dilute the minced meat to a state where it can not be collected even in the semblance of a kebab. Therefore, the amount of onion should be measured based on the weight of the meat - about one third, no more. In no case should the onion be passed through a meat grinder or chopped in a food processor or blender, the minced meat will turn out to be too watery, it is better to cut the onion into small cubes. There is an opinion that you can not add onions to minced meat for kebab at all.

Separately, it should be said about spices for minced meat. In addition to greens and salt, nothing should be in a kebab. This dish is self-sufficient, spices can clog the taste of meat. However, this is a matter of taste. But greens, please, put enough.

That's all for stuffing products. None white bread, semolina and eggs! These are not meatballs. It is not additives that give the necessary viscosity to minced meat, but long and thorough kneading, obligatory beating and rather strong cooling. You need to knead the minced meat really carefully so that all the ingredients form a homogeneous mass. Then the minced meat needs to be knocked out: pick up the minced meat and throw it back into the bowl with force. The meaning of knocking out is to extract excess moisture from minced meat. Some use a plastic bag for this purpose, beating the minced meat in it so that splashes do not fly. Minced meat should be beaten for at least 10 minutes. You will see for yourself how its density changes. Then put the minced meat in a bowl lined with a linen napkin and refrigerate it.

Prepared minced meat should be molded in the form of sausages no more than 3-4 cm thick and strung on skewers. And you can gently wrap a skewer or skewer with minced meat, forming a long dense sausage. So that the stuffing does not stick to your hands, rinse them in warm salted water. Punch down the minced meat, compacting it on a skewer, and place it over hot coals. You need to fry the kebab quickly, almost constantly turning the skewers over the coals and achieving a uniform golden crust on the surface. The ideal kebab is a fairly dense crust on the outside and a flesh flowing with juice.

How to prepare a barbecue with coals, our site has already told. Now about how to pick up skewers or skewers. Cooking kebab on flat skewers is risky, the meat may slip off. Lula kebab can also be fried on wooden skewers, on which it can be served immediately to the table. The heat of the coals must be quite strong so that an appetizing crust quickly forms on the surface. Constantly turning the skewers, fry the kebab and immediately serve to the table. Lula kebab is best served with vegetables and herbs, or you can wrap it in thin pita bread like shawarma, adding vegetables, herbs and sauce to taste. The main thing is to eat this splendor immediately, without waiting for the kebab to cool down.

Well, the theoretical part is over, it's time to move on to practice, that is, recipes. They are different, and in our article we will give all the options, not even the canonical ones. And you just have to choose the most suitable for yourself and decide on a delicious experiment. And since the cooking process is described in detail at the beginning of the article, only the ingredients and their quantities will be listed in the recipes.

Lamb kebab

Ingredients:
1 kg lamb meat,
300 g fat tail fat,
4 medium onions,
1 tsp ground black pepper,
1 tsp (no slide) salt,
1 tsp dried basil.

Pork lula kebab

Ingredients:
1 kg pork
100 g wheat bread,
4 bulbs
8-10 garlic cloves,
2 tbsp lemon juice
salt, black ground pepper- taste.

Beef kebab

Ingredients:
2 kg beef,
500 g fat tail fat,
5 medium onions
salt, black ground pepper.

Lula-kebab from mixed minced meat

Ingredients:
1 kg minced lamb and beef,
5-6 tbsp chopped greens,
1-2 bulbs
4-5 garlic cloves,
½ tsp red hot pepper,
½ tsp ground nutmeg,
5-6 tbsp vegetable oil,
1 tbsp milk,
salt, spices - to taste.

Lamb kebab

Ingredients:
1.5 kg lamb,
100 g fat tail fat,
100 g onion,
100 g green onions,
½ bunch of greens
resin, pepper - to taste.

Chicken kebab

Ingredients:
2 kg chicken meat,
2 bulbs
2 sprigs of basil
1 tsp zira,
2 tbsp 6% vinegar,
salt, pepper - to taste.

Beef kebab

Ingredients:
1 kg of fatty beef,
300 g onion,
100-150 g fat,
1 tbsp starch,
1 tsp dried barberry,
1 tsp dried parsley,
salt, ground black pepper, fresh herbs - to taste.

The principle of cooking in all these recipes does not differ from the classic one: chop the meat, lard and onions, knead the minced meat thoroughly with the addition of all spices and knock it out with subsequent cooling. And the rest depends on the dexterity of the hands. Try to cook a real kebab on the grill and delight!

Bon Appetit!

Larisa Shuftaykina

Lula kebab: technology and cooking secrets

It is difficult to say to which cuisine of the peoples of the world such a dish as Lula-kebab belongs. Traveling through the countries of the Balkan Peninsula, Asia, the Caucasus, you will definitely be offered to try this wonderful delicacy.

Necessary ingredients for cooking lula kebab

At first glance, kebab looks very similar to a traditional barbecue, but this is far from being the case. If we usually cook whole pieces of meat on coals, then kebab is juicy cutlet that just melts in your mouth. Everyone can string meat for barbecue on a skewer, but to cook kebab you need to have certain culinary skills.

So if you want to treat your friends original dish on a picnic, feel free to take on the preparation of kebab. For this you will need the following ingredients:

meat - 1 kg;
fat - 0.3 kg;
onion - 0.3 kg;
salt - 1 tablespoon;
ground black pepper - 1 teaspoon;
dried basil - 1 teaspoon.

The main ingredient of this dish is, of course, meat. Southerners traditionally use lamb, the youngest and freshest, and by no means frozen. But if it is absent, then chicken, beef, pork and even cold cuts can be used for cooking.

Minced meat preparation

The crucial stage is to clean the meat from all veins and films. This is necessary so that the minced meat is tender and uniform, and hard lumps do not come across while eating. The same requirement applies to fat. We pass the meat through a meat grinder with a large grate - this is a prerequisite.

The second ingredient is lard. IN traditional recipes fat tail fat is used. But if there is none, then the usual non-salted lard will do. First, it needs to be slightly frozen, which will greatly facilitate cutting. Then chop with a sharp knife into very small pieces. The viscosity of minced meat depends on fat, so its amount should be approximately 1/3 of the total mass.

The third ingredient is onion, which is also finely chopped. To prepare a kebab, its pieces must be dry and give their juice only inside the cutlet during frying, so you can not grind the onion through a meat grinder or cut it too finely. Wet onion gruel will make the minced meat more liquid, and it will be impossible to fix it on a skewer.

Next, we proceed to knead the ingredients. This is a responsible procedure that takes at least 10 minutes, but it is she who helps to form the mass of the desired viscosity. In the process of kneading, protein is released, which forms a kind of fibers that give the minced meat the desired consistency.

Next, pepper and salt. We put spices in moderation, since there is a risk of losing the juiciness of the meat. No fillers are used. The entire viscosity of minced meat is provided by lard. Again carefully mix the resulting mass.

Thorough kneading is the culinary secret that helps to easily cope with such a dish as kebab. During this time, the mass is compacted, becomes homogeneous, and lard and onions are evenly distributed in it. The mixture is considered ready when it easily separates from the palms. Be sure to cool the minced meat for several hours (but do not freeze) so that the fat freezes. This will allow you to string cutlets without any problems.

Rules for skewering and frying procedure

Now you can form the kebab. We prepare flat skewers and warm salted water. Wetting our hands in it, we form cutlets weighing 120-140 g, then we put them on a skewer. At the same time, slightly turning it, we distribute the mass along the plate, forming a kind of sausage. It is very important that the edges of the cutlets fit well to the skewer, and there are no voids in the middle, otherwise the juice may boil in them and the kebab will tear. The thickness of the meat sausage should be approximately 3.5 cm, then it will be well fried.

To speed up the cooking of a dish in nature, you can pre-form portioned sausages and wrap them individually in a film, which is removed just before frying.

Now the kebab is ready to go to the grill. The frying process lasts 10-12 minutes, while turning the skewers often so that the cutlets cook evenly and remain juicy inside.

The readiness of the dish can be determined by the ruddy crust. It is necessary to ensure that the coals do not smoke from the melted fat, otherwise the meat will be saturated with a pungent odor. You can also fry tomatoes and sweet peppers on a skewer, and use them as a side dish along with lettuce, onions, olives, fresh tomatoes and lavash. Any spicy sauce will be a great addition to your culinary masterpiece.

Secrets of cooking kebab at home

If it is not possible to go out into nature and cook kebab on an open fire, do not be upset. It is quite possible to fry it at home in the oven, stringing cutlets on wooden skewers using the technology described above. So that they do not burn in the oven, they must first be soaked in water.

Using these little tricks, you can safely take on the preparation of kebab. And the relatives and friends invited to the table will undoubtedly appreciate your culinary skills. Bon Appetit!

Outcome

Knowing the secrets of cooking kebab, you can easily replace the usual kebabs with unusual and interesting dish and surprise your friends during the next trip to nature or relaxing in their summer cottage. Picking up quality products, and properly frying minced meat, you will get an exquisite delicacy that can be cooked even at home.

Video of cooking kebab at home

Video: specialist recommendations for cooking kebab on the grill

What associations do you have when you see a kebab dish - fried meat sausage on a skewer?! For example, I have the sea, gentle sun, rest, Turkey. And not in vain, because it was the Turks who came up with this recipe. And to be more precise, the Turkish warriors, who, on a campaign, chopped sheep meat into pieces and fried it, strung on a sword, over a fire. Eh, well done!

A real kebab is cooked on skewers, on the grill. But since the weather dictates its own conditions, you can cook kebab at home on skewers in a conventional oven. Of course, the taste and aroma will be a little different, but this will not stop us! Also, the traditional kebab is made from lamb, but the chefs have gone further and now cook it from all types of meat and even from mushrooms.

The meat according to this recipe turns out to be tender, fragrant, tomato soaked in juice, melting right in your mouth ... Turn on Turkish music and start creating a piece of Turkey at home. And as the Turks say: "Afiyet olsun!"

Recipe Information

Cuisine : Turkish .

Cooking method: in the oven .

Total cooking time: 45 min.

Servings: 10 .

Ingredients:

minced meat (beef and pork) - 600 g
onion - 1 piece
sweet red pepper - 1 piece
dill greens - 1/2 bunch

for salad:

fresh tomatoes - 3-4 pieces
red onion - 2 pieces

marinade:

vegetable oil- 4-5 tablespoons
grape vinegar 6% - 1.5 tablespoons
ground coriander - 1/4 tablespoon
garlic - 2-3 cloves
salt - to taste
black pepper - to taste

as well as:

bamboo skewers.

Recipe:

Cut the red bell pepper and onion into small pieces, finely chop the dill.
Add chopped onion and sweet red pepper, dill to a bowl with minced meat, season with salt and black pepper to taste.
Mix the minced meat well with your hands. This is where you have to work hard, because when cooking kebabs, long kneading minced meat- main condition. Prolonged mixing and beating makes the minced meat more viscous and dense, which means that it will hold firmly on skewers and will not fall apart. Stuffing, if time permits, should be put in the refrigerator for 2 hours.
Divide well-mixed minced meat for kebabs into 10 servings, about 65 grams each. Form "sausages" about 20 centimeters long, string them on bamboo skewers, which are ideal for making kebab at home. Bamboo skewers must be soaked in cold water for 10 minutes beforehand. Lay the formed kebabs on skewers on the wire rack. Bake in a preheated oven for about 25 minutes at 200 degrees. Be sure to place a baking sheet under the grate with kebs or lay a sheet of foil, as juice will drip from them. And so a baking sheet or foil will protect the oven from contamination.
While the kebab browns its sides in the oven, it's time to cook tomatoes with red onions for it. To do this, you first need to make a marinade: pour vegetable oil into a cup and grape vinegar, add spices: ground coriander and black pepper, as well as garlic, cut into thin slices, salt. Whip the marinade vigorously with a fork.
Add red onion, cut into half rings, and slices of tomatoes to the marinade. Mix well. Let soak for 5 minutes.
Put half of the cooked tomatoes with red onions on a dish, put kebab from the oven on them, and again tomatoes with onions and pour over the remaining marinade.

it is recommended to form kebabs on a skewer with hands dipped in cold water;
do not add egg and bread to the minced meat for this dish;
the classic kebab is made from lamb, a meat grinder is not used, and the meat is finely chopped with special knives to preserve juiciness;
the fatter the minced meat, the tastier the final dish;

This dish can also be served

One of the most common meat dishes in Central Asia, Turkey and the Caucasus is kebab - sausages fried on skewers from minced meat, often lamb. The word is of Turkic-Persian origin: “lyulya” in Turkic means “pipe”, and “kebab” in Persian means “fried meat”. So it is - the kebab looks like an oblong cutlet. But in fact, it differs from a cutlet not only in shape. The composition does not include eggs and bread, minced meat is more dense and fragrant. The traditional technology of cooking kebab involves grilling meat on charcoal, but many housewives already know how to cook kebab at home, in the oven or in a frying pan. We will reveal these secrets.

Culinary Secrets

If you don’t want the legendary kebab to turn into ordinary homemade cutlets, but to be fragrant, dense and beautiful, as it should be, you need to know a few secrets.

You can cook kebab from any meat, the main thing is that it be of high quality and fresh. If we take frozen meat as a basis, ready meal won't be juicy enough.
Minced meat for cutlets is often scrolled through a meat grinder. This one will also go for a kebab, but still it will be juicier if the meat is finely chopped with a knife by hand.
Minced meat before applying it to the skewer must be beaten off well, only then it will sit tightly on it.
To increase the stickiness of minced meat, you can add a little chicken meat to it.
You need to stick the minced meat on a skewer or skewer very tightly.
To keep the minced meat from sticking to your palms, put on rubber gloves and wet your hands in cold water. If you do not use gloves, it is better to use warm water.
Cover the oven grate on which the kebab is fried with foil, and place a baking sheet under it so that the fat drips onto it if something happens.

For the rest, just follow the instructions in the recipe, and you will definitely succeed.

Lamb kebab in the oven

What do you need:

lamb pulp - 0.7 kg;
onions - 0.4 kg;
garlic - 1 head;
tail fat - 0.3 kg;
ground coriander - 20 g;
fresh cilantro - 20 g;
fresh dill - 20 g;
lemon - 0.5 pcs.;
red and black ground pepper, salt - to taste.

How to cook:

Wash, dry lamb. Cut into pieces and chop together with onion, garlic, fat tail fat using a meat grinder.
Finely chop the greens with a knife, add it and coriander to the meat, salt the minced meat, squeeze the juice from half a lemon into it, mix and beat off, throwing it into a bowl.
Put the minced meat in the refrigerator for an hour. Meanwhile, soak wooden skewers in water.
Form sausages on skewers from minced meat, put them on a wire rack lined with foil.
Turn on the oven at maximum power. Bake lamb kebab until it is covered golden brown. Once during baking, the skewers will need to be turned over.

Lula kebab is best served with fresh or baked vegetables, tomato sauce and lavash.

Lula kebab in a frying pan

What do you need:

minced meat - 0.5 kg;
onions - 100 g;
pine nuts - 50 g;
fresh parsley - 50 g;
mint - 1 sprig;
cumin - 5 g;
vegetable oil or cooking oil - how much will it take;
salt, black ground pepper - to taste.

How to cook:

Finely chop the onion with a knife, mix with minced meat.
Add finely chopped greens and roasted pine nuts, pepper, cumin and salt. Mix everything well.
Beat the minced meat and place in the refrigerator for half an hour.
Form oblong cutlets, string them on skewers.
Fry on a grill pan in hot oil.

If desired, kebab from any minced meat can also be fried in the oven, following the recommendations given in the previous recipe.

Lula kebab in Georgian (kababi)

What do you need:

ground beef - 0.7-0.8 kg;
minced pork - 0.2-0.3 kg;
dried barberry - 2 tbsp. l.;
hops-suneli - 1 tbsp. l.;
dried cilantro - 1 tbsp. l.;
fresh cilantro - 20 g;
fresh parsley - 20 g;
red ground pepper, salt - to taste;
onions - 0.5 kg;
vegetable oil - how much will go;
Armenian lavash - 2-3 pcs.

How to cook:

Grate or chop the onion with a meat grinder. Squeeze through cheesecloth and mix with minced meat.
Finely chop the greens, add to the minced meat, mix.
Add spices, salt, barberry, dried cilantro, knead and beat.
Form sausages, they should turn out 8-12 pieces. (depending on size).
Fry in a pan in hot vegetable oil.
Cut each sheet of pita bread into several pieces, according to the number of sausages.
Wrap each sausage in a piece of pita bread. Outwardly, it turns out a dish that resembles a spring roll.

This kebab is served with spicy tomato sauce. This sauce can also be made at home.

In any of the kebab recipes, when cooking it at home, you can add a little grated cheese, it will give the dish a mild creamy taste.