Schaschlik Napoleon

Serves 1
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Directions

  1. 1Cut the lightly frozen beef neck into 5 mm steaks.
  2. 2Cut the lightly frozen beef neck into 5 mm steaks.
  3. 3Cut the lightly frozen beef neck into 5 mm steaks.
  4. 4Mix ground beef with salt, pepper, breadcrumbs, eggs, pul biber, lemon zest, parsley, mint, onions and garlic.
  5. 5Mix ground beef with salt, pepper, breadcrumbs, eggs, pul biber, lemon zest, parsley, mint, onions and garlic.
  6. 6Mix ground beef with salt, pepper, breadcrumbs, eggs, pul biber, lemon zest, parsley, mint, onions and garlic.
  7. 7Layer a baking sheet with bacon.
  8. 8Layer a baking sheet with bacon.
  9. 9Layer a baking sheet with bacon.
  10. 10Add a layer of beef steaks and season.
  11. 11Add a layer of beef steaks and season.
  12. 12Add a layer of beef steaks and season.
  13. 13Spread the Adana minced meat mixture on top.
  14. 14Spread the Adana minced meat mixture on top.
  15. 15Spread the Adana minced meat mixture on top.
  16. 16Cover with bacon and more steaks and season.
  17. 17Cover with bacon and more steaks and season.
  18. 18Cover with bacon and more steaks and season.
  19. 19Freeze for at least 4 hours.
  20. 20Freeze for at least 4 hours.
  21. 21Freeze for at least 4 hours.
  22. 22Cut into strips, turn upright, and insert skewers at intervals.
  23. 23Cut into strips, turn upright, and insert skewers at intervals.
  24. 24Cut into strips, turn upright, and insert skewers at intervals.
  25. 25Cut along the skewers.
  26. 26Cut along the skewers.
  27. 27Cut along the skewers.
  28. 28Grill over medium charcoal heat until cooked through or medium rare.
  29. 29Grill over medium charcoal heat until cooked through or medium rare.
  30. 30Grill over medium charcoal heat until cooked through or medium rare.
  31. 31Remove from grill, add vinegar and onion rings.
  32. 32Remove from grill, add vinegar and onion rings.
  33. 33Remove from grill, add vinegar and onion rings.

Ingredients

  • 1 kg Rinderhackfleisch (oder gemischt mit Lamm)
  • 1 kg Rinderhackfleisch (oder gemischt mit Lamm)
  • 1 kg Rinderhackfleisch (oder gemischt mit Lamm)
  • 1 Rindernacken
  • 1 Rindernacken
  • 1 Rindernacken
  • 2 Zwiebeln
  • 2 Zwiebeln
  • 2 Zwiebeln
  • 2 Knoblauchzehen
  • 2 Knoblauchzehen
  • 2 Knoblauchzehen
  • 2 Eier
  • 2 Eier
  • 2 Eier
  • 6 EL Semmelbrösel
  • 6 EL Semmelbrösel
  • 6 EL Semmelbrösel
  • 2 TL Pul Biber
  • 2 TL Pul Biber
  • 2 TL Pul Biber
  • 1 Bio-Zitrone (Schale)
  • 1 Bio-Zitrone (Schale)
  • 1 Bio-Zitrone (Schale)
  • 1 Bund Petersilie
  • 1 Bund Petersilie
  • 1 Bund Petersilie
  • 6 Zweige Minze
  • 6 Zweige Minze
  • 6 Zweige Minze
  • Salz
  • Salz
  • Salz
  • Pfeffer
  • Pfeffer
  • Pfeffer
  • Bacon
  • Bacon
  • Bacon

Equipment

knifecutting boardglass bowlblenderbaking sheetgrill

Tips

  • Use slightly frozen beef neck to make it easier to cut into thin steaks.
  • Chill the prepared kebab for at least 4 hours before cutting and grilling.
  • Serve with a splash of vinegar and onion rings.