A delicious kebab is obtained from marbled beef, quite popular recently. Such meat is not cheap, but you can turn simple beef into marble and make original kebab (strudel kebab) from it according to the recipe of the famous chef S. Khankishiyev.
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The meat for the kebab, in this case beef (1 kg), is placed for 15-20 minutes in the freezer so that it becomes a little harder, then it is cut neatly and beautifully. Frozen meat is cut into thin slices, approximately 10x15 cm and slightly beaten. An imitation of marble will help make a ram omentum (fat net) - it can be bought at a butcher's shop or in the market. An omentum (300 g) is cut into pieces of meat, a slice of fatty mesh is placed on each slice, sprinkled with spices - salt, pepper and rolled into a roll.
For those who do not accept the combination of beef with lamb fat, another option is possible - grease the meat fillet with a paste made from butter (200 g), fresh dill, garlic, paprika and salt. The meat is wrapped in a roll and placed in the freezer for a short time, the frozen strudel is cut into equal-sized pieces, strung on skewers and sent to the brazier. The coals in the barbecue should not be too hot so that the meat does not burn, in which case a tender, fragrant juicy kebab will turn out.
Ready kebabs are laid out on a dish decorated with greens. Kebab is seasoned with pickled onions mixed with sumac - an oriental seasoning made from dried berries. The spice gives the dish a reddish color and a slight acidity and is perfect for meat dishes.