Kebab is a dish of minced meat strung on a skewer and grilled. This dish is a popular variant of street fast food in Turkish, Caucasian and Asian cuisines. In order for the shish kebab to hold well on the skewer, minced meat must be kneaded for a long time and thoroughly until its consistency becomes viscous and sticky. After all, there are no binding components in minced meat (eggs and bread). The composition of the Adana kebab, in addition to meat and onions, included a paste of paprika and hot red pepper. For a brighter taste, I advise you to pre-bake Bulgarian and hot peppers. In my recipe I will use a mixture of beef and lamb minced meat. Beef is used chopped, and mutton is twisted in a meat grinder with a large grate. After cooking, minced meat should stand in a cool place for at least a day.
As with many vegetable salads, it’s all about the dressing. How can cabbage and cucumber surprise us? And the combination of vegetables with boiled beef is not news. But the filling can give an element of novelty, a feeling of freshness and uniqueness.
Warm beef salad is my favorite salad, perfect for a light dinner. The right combination of vegetables and proteins, and even with soy sauce dressing – in general, you’ll lick your fingers.
I propose to cook unusual sandwiches for the New Year. We will prepare the basis for them ourselves. You can use the filling that I suggest, or you can use any other to your taste.
