Beef Kabob with tsahton cucumbers and spicy Korean sauce

Recipe "Kabob Beef with tsahton sauce and spicy pickles in Korean":

Beef Kabob with tsahton cucumbers and spicy Korean sauce


  • beef (pulp) - 400 g
  • fat (lard) - 50 g
  • onion - 1/2 pcs.
  • black pepper (peas) - 1/2 tsp
  • allspice - 3 pea
  • salt - to taste
  • white onion - 1 pc.
  • dlinnoplodny cucumber - 1/2 pcs.
  • sweet red pepper - 1 pc.
  • coriander - 1 teaspoon of seeds
  • Garlic - 1 tooth.
  • vegetable oil - 1 tablespoon
  • sugar - 1/3 tsp
  • soy sauce - 1 tablespoon
  • oyster sauce - 1/4 tsp
  • rice vinegar - 1/2 tablespoons
  • black pepper and chili powder - to taste
  • green onions and green garlic - 1 stem
  • cumin and black sesame white - 1/4 teaspoons of seeds

To apply:

  • pita bread, sumac powder, green chilli, green onion

For the sauce:

  • hot pepper (young plant) - 1 pc.
  • yogurt (thick) - 100 g
  • coriander - 1 sprig
  • Ramson fresh - 4 escape
  • Harissa - to taste

cooking time

40 minutes

Number of servings


The complexity of cooking



Iranian, Caucasian, Korean, Ossetian


Hot, hot in a wok, Baking


Meeting with friends, Birthday, Children's Party, Lunch, New Year, Lunch, Picnic, Christmas, Romantic Dinner, Dinner


wok, grill, oven / oven, grinder, a pan

Step by step recipe for cooking

Step 1

Meat and fat mince. Very finely chop the onion. Grind in a mortar, black pepper and salt. Intensively mix the meat, fat and spices, salt and knead well minced again. Stuffing should be very dense, vyazkim.Slepit portions of minced oblong patties (kabob) and stick them in the bamboo skewers, soaked in water beforehand. Fry in a pan-grill or in the oven at a high temperature (200 ° C), turning constantly, until tender.

Step 2

For the original Caucasian sauce tsahtonused a young plant hot peppers almost entirely (without roots) - not stiff soft shoots, leaves and young pods. Stem pepper cut into 2 pieces and blanch on low heat for 1-2 minutes, discard in a sieve, squeeze and chop (not too finely), add chopped cilantro yogurt.Dobavit and garlic shoots, mixed with yogurt and Harissa, put to cool for an hour.

Step 3

Garnish the dish will be cucumber in Korean. Cucumber cut into thick strips around your little finger, salt and set aside for half an hour - and then cucumbers gently squeeze the excess juice. Chop the white onion and sweet pepper strips. Sauté the onion until soft on the wok in hot oil over high heat, stirring constantly - onions should not burn on. Add bell pepper. Mix in a mortar coriander seeds, chopped garlic and sugar, soy and oyster sauces; pour the mixture into the pan in the onions and peppers. Mix the entire contents of the pan and put on top of the cucumber, then add the rice vinegar, immediately close the bowl with cucumbers cling film and leave for 5 minutes - components must be "married" to each other. Stir again to close the film, put into the refrigerator. Before serving, sprinkle with sesame seeds and black cumin.

Step 4

Post kabob on a wooden plate on a thin pita with tsahton sauce, spicy cucumber garnish, decorate sumac, pickled chili peppers and fresh herbs.

Leave a comment on this post ↓

* Required fields