Beef kebab turns out to be very tasty and aromatic thanks to savory and garlic. The use of lard in the recipe provides juiciness and tenderness to the dish. Try it – meat eaters will love it!

Summary

Ingredients

• Beef (pulp) – 350 g
• Pork fat – 50 g
• Egg (only protein) – 1 pc.
• Hard cheese – 75 g
• Fresh parsley – 5-6 branches
• Garlic – 1 clove
• Dried savory – 0.25 teaspoon
• Ground black pepper – 0.25 teaspoon
• Salt – 0.2 teaspoon (to taste)

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Instructions

1. Rinse the beef, pat dry with paper towels, remove any films and veins, then cut into large pieces.
2. Pass the beef through the finest grid of a meat grinder twice.
3. Pass the pork fat through the finest grid of a meat grinder twice.
4. Grate the cheese on a fine grater.
5. Rinse and pat dry the parsley, then chop finely. Peel the garlic and press through a garlic press.
6. Separate the egg and keep only the egg white (discard the yolk).
7. In a bowl, combine the ground beef, pork fat, grated cheese, egg white, parsley, and garlic. Add the dried savory, salt, and ground black pepper.
8. Knead the mixture for 10-15 minutes until smooth and well combined. Cover the bowl with cling film and refrigerate for at least 3 hours (or overnight).
9. Wet your hands and form the chilled mixture into small sausage shapes.
10. Heat a grill pan or skillet over medium-high heat until very hot.
11. Place the kebabs diagonally in the pan and cook for 4 minutes on each of the four sides, or until cooked through.
12. Serve hot with fresh vegetables.