Kiyima shish kebab (or chopped shish kebab from mutton in Uzbek style)

Picture to the recipe: Kiyama shish kebab (or chopped kebab from mutton in Uzbek)
  • Lamb fat – 500g
  • Onion – 1 medium onion
  • Red hot pepper – pinch
  • Ground coriander – 1 tsp.
  • Salt to taste
  • For submission:
  • Onions – 1 onion
  • Barbaris ground (or sumac ground) – a pinch
  • Greenery (cilantro, basil)

Cooking method

Lamb twice turn through a meat grinder along with onions.

Add the salt, ground coriander and pepper to the mince. Long and carefully mix the minced meat until the mincemeat begins to lag behind the walls of the dishes and will not stick to the hands. The stuffing should be juicy and elastic, if it is not succulent enough to add a little boiled water and again properly knead.

Forcemeat send for 20 minutes in the fridge. Then again carefully knead.

Wetting your hands in warm water, you can start forming a cyme. If hands do not soak in warm water, and mold with cool dry hands, the fat will stick to your hands. Take in hand a handful of minced meat, give the lump an oval shape. Put on the mince skewer and begin to crush the mince around the skewer. Shampur slowly turn and compress, and press, press, press meat. The stuffing will literally leave traces of your fingers (it can be clearly seen on the foil photo), it will take some time. Slightly wave the skewer from side to side, if the stuffing does not bounce off the wall or furniture, you did everything right, and your efforts are not in vain.

Finished skewers put on a tray (large dish) cover with a towel or gauze and put on the cold for at least 1 hour.

You can kindle a brazier or turn on the oven. The brazier is not yet available, fried in the oven, under the grill, 13-15 minutes, once turning over.

Serve with herbs and onions mixed with ground barberry or sumac.

Step-by-step photo recipe

Photo of preparation of the recipe: Kiyama shish kebab (or chopped kebab from mutton in Uzbek style)
Photo of preparation of the recipe: Kiyama shish kebab (or chopped kebab from mutton in Uzbek style)
Photo of preparation of the recipe: Kiyama shish kebab (or chopped kebab from mutton in Uzbek style)
Photo of preparation of the recipe: Kiyama shish kebab (or chopped kebab from mutton in Uzbek style)
Photo of preparation of the recipe: Kiyama shish kebab (or chopped kebab from mutton in Uzbek style)
Photo of preparation of the recipe: Kiyama shish kebab (or chopped kebab from mutton in Uzbek style)
Photo of preparation of the recipe: Kiyama shish kebab (or chopped kebab from mutton in Uzbek style)
Photo of preparation of the recipe: Kiyama shish kebab (or chopped kebab from mutton in Uzbek style)

Additional Information

“Kiyima” in Uzbek means “stuffing”, the same word is also called meatballs.
Until the summer wait, still your eyes staring. Why not make such a recipe in a conventional oven? It turns out you can, and how. The main thing is to adjust the mincemeat, and all in azhura:)
Such a recipe on the site is, but could not not share!
Help yourself, good people !!
By the way, a small remark, I have a couple of pieces of cyme burst during frying, then still poorly crimped:) and there were small voids inside! You need to practice with crimping:):):)

Kiyima shish kebab (or chopped shish kebab from mutton in Uzbek style)

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