How to Summer Eating on a Dime Russian Kabab (Baked)

How to Summer Eating on a Dime Russian Kabab (Baked) Delicious, fresh and tasty.

Russian Kabab (Baked). This recipe note book shares my recipes that covers desserts, sweets, side dishes, main meals etc. In a blender or food processor, blend the onion, garlic, and water. Now make kabab in equal sizes.now dip in beaten eggs and coat in crushed vermicelli.

Restaurant style tasty chicken kebab recipe food by Cooking with Asifa.

Russian kabab l Chicken Russian cutlet >>.

Russian Style Beef & Pork Kebab (Shashlik Recipe) The first and most important part of this Shashlik recipe is the marinade.

You can have Russian Kabab (Baked) using 17 ingredients and 7 steps. Here is how you cook that.

Ingredients of Russian Kabab (Baked)

1. Prepare 1 cup of boiled and shredded chicken.

2. Prepare 1/2 cup of chopped cabbage.

3. You need 1/2 cup of chopped carrot.

4. You need to taste of Salt.

5. You need 1 tbsp of oil.

6. It’s 1 tsp of Ginger garlic paste.

7. It’s 1-2 tsp of green chilli grinded (or add per your taste).

8. Prepare 1 tsp of black pepper powder.

9. It’s 2 tbsp of maida.

10. Prepare 1/3 cup of chicken stock.

11. It’s 1/4 cup of milk.

12. You need 2 of potato(boiled and mashed).

13. Prepare 2 tbsp of butter.

14. You need 2 tbsp of spring onion chopped.

15. Prepare of Vermicelli as required.

16. You need 1 of egg.

17. You need of NOTE:FOR MORE HEALTHIER VERSION USE WHEAT FLOUR INSTEAD OF MAIDA.

Mince the white onions (or better, use your food processor), chop up the chive, and mix all of the ingredients in a large enough bowl.

Russian kabab l Chicken Russian cutlet l Ramadan recipes NOTE: An updated version of this recipe appears in my cookbook, The Ancestral Table.

Shashlik (Шашлык) is a type of shish kebab commonly found in Russia and the former Soviet republics.

Freezer-friendly; Budget-friendly; Picnic and Travel-friendly, store cooked kabab in a food bag with ice cube packs (Ice Cubes kept in zipper bags).

Russian Kabab (Baked) instructions

1. In a pan heat oil put ginger garlic paste+green chilli grinded.put cabbage and carrot saute till transculent add salt and black pepper and spring onion (green part) chicken and cook for 1min and turn off the flame..

2. In a another pan melt butter add maida and saute for few seconds then add chicken stock and milk and by cook by whisking cook till it gets thick..

3. Now take one bowl put chicken mixture+maida mixture+mashed potato mix it well..

4. Now by greasing your hand with oil make kabab then roll kababs in maida very gently and keep aside.similarly make all the kababs..

5. Now dip kababs in whisked egg then coat with vermicelli and keep in refrigerator for 15mins..

6. Now take baking tray place kababs in tray and brush some oil on kababs(u can also use olive oil)..

7. Bake kababs in preheat oven untill they turns to golden brown and crispy..

Lamb pieces (sometimes a whole lamb) baked in an oven called a tandır, which requires a special way of cooking for hours.

Served with bread and raw onions.

Tantuni: Tantuni is a spicy dürüm consisting of julienne cut beef or sometimes lamb stir-fried on a sac with a hint of cotton oil.

As the name suggests, this dish is a form of shish kebab, although the Russian version is served with chunkier portions of lamb, beef, chicken or salmon, and served with an unleavened bread, Russian pickles and a sometimes spicy tomato sauce.

See Recipes For Low Carb White Russian, White Russian Kabab Too.