Shish kebab is a favorite dish of many nations, which came to us from Caucasian cuisine. But those who did not try the skewers in Karski, will not be able to appreciate the taste of real skewers! Juicy meat baked on coals in a large piece, with a special marinade, will not leave indifferent even the most spoiled gourmets.
Material Content:
Classic Kebab
This recipe came to us in the second half of the 19th century, when the Kars fortress was taken during the Crimean War. From there they brought an unusual recipe for cooking meat. The main difference from ordinary kebab is that it is cooked in large pieces, from which, as they are cooked, pieces of prepared meat are cut off, somewhat reminiscent of the shawarma familiar to everyone. Thus, the meat does not remain raw inside and burned outside. Sliced pieces of barbecue are stacked in freshly baked bread, after removing the pulp from it, pouring the sauce.
Product Set:
- beef or lamb - 2 kg;
- onion - 6 pcs.;
- dry white wine - 200 ml;
- lemon - 2 pcs.;
- salt, spices - to taste.
Technology:
- The meat is cut into large long pieces of 500 g, it is better if you get one piece per skewer.
- Peel the onions, mince them or grind them in a blender. For marinade, you only need onion juice, squeezed through gauze or a sieve.
- Put the fillet in a deep bowl or pan, sprinkle with salt and pepper. Top with onion juice, wine and lemon juice. Leave to marinate for 4-6 hours.
- Strap blanks on skewers, and fry over the coals, periodically cutting off the finished pieces.
Thanks to the marinade of dry wine and onion juice, the meat is unusually tender and aromatic.
How to make lamb
Be that as it may, but the most traditional option is the lamb shish kebab.For its preparation, adrenal tenderloin and fat tail fat are used. Consider one of the recipes.
Product Set:
- lamb - 2 kg;
- lard - 500 g;
- onions - 8-10 pcs.;
- greens of parsley, cilantro, dill, basil;
- lemon - 1 pc.;
- cognac - 2-3 tbsp. spoons;
- grape vinegar - 1-2 tbsp. spoons;
- salt, black pepper - to taste.
Technology:
- Wash the lamb tenderloin, remove the tendons and cut into large oblong pieces weighing from 250 to 500 g. Try to ensure that all pieces are approximately the same size. Make small incisions on them to evenly distribute the marinade.
- Cut fat tail fat into slices half less than lamb.
- Chop onion, greens very finely so that there is as much juice as possible.
- In a separate bowl, mix herbs and onions, salt, spices. Add cognac, vinegar and lemon juice. Mix everything well.
- Put meat, lard and a mixture of marinade on the bottom of the pan. Mix again and leave to marinate for 4-8 hours in a cool place.
- After a certain time, release the tenderloin from the marinade, string on skewers, alternating with lard. Fry over hot coals for 20-25 minutes.
Fat tail fat does not allow lamb to dry over the fire, so the meat is very juicy.
Kidney cooking option
There is another popular way to cook skewers. For this, lamb kidneys are used along with meat. They give the dish an unusual and refined taste.
Product Set:
- lamb - 1 kg;
- lamb kidneys - 4 pcs.;
- tomato - 4 pcs.;
- onion - 4 pcs.;
- lemon - 2 pcs.;
- cognac - 50 g;
- green onions - 1 bunch;
- salt, pepper - to taste.
Technology:
- Wash the ram meat with water, cut into slices of 150-200 g.
- Chop the onion into thin half rings, chop the green onion finely.
- Put the onion and herbs in a bowl, salt, pepper and thoroughly mash with your hands to let the juice flow. Squeeze the juice of one lemon there, and pour cognac.
- Add lamb to the pan and mix with the prepared mixture of onions and spices. Leave to marinate for 5-6 hours
- Wash the mutton kidneys, clear of the film, make incisions crosswise and leave in a bowl with clean water for 1.5 hours. Then rinse and pour water again. For the third time add the juice of the second lemon to the water and let stand another 1.5 hours. After that, place the kidneys in the meat marinade for at least an hour.
- When the meat with the kidneys is marinated, string the ingredients on the skewer in the following order: a whole tomato, a piece of lamb, a kidney.
- Fry over coals for 20 minutes. Serve such a barbecue with tomato and kidney.
Most often, such a recipe is considered a classic in restaurants. However, nothing prevents to cook such a barbecue at home.
Cooking from the liver in a pan
Barbecue is prepared not only from meat, but also from the liver. To get the perfect result, we will adhere to the rules for selecting components and perform the described procedure.
Product Set:
- beef or lamb liver - 500-700 g;
- fat net;
- kefir - 300 ml;
- black pepper, ground red - 1/2 tsp;
- salt.
Technology:
- Rinse the liver well, clear of film and ducts. Cut into small cubes, about 4 × 5 cm.
- Put in a bowl, add salt, spices, pour kefir. Mix everything well and send to marinate for 2 hours in the refrigerator.
- Before frying, string pieces of liver onto wooden skewers. Wrap each kebab in a fat net.
- Put the skewers with the liver on a frying pan preheated with a small amount of oil and fry over medium heat, periodically turning over. When the liver is fried from all sides, reduce the heat and simmer for another 5-10 minutes until tender.
The secret of tender and juicy liver kebabs is wrapping in a fat net, due to which the liver does not become dry and stiff. And marinating in kefir helps remove excess bitterness and makes kebabs softer.
Grilled pork recipe
Despite the fact that the ram is traditional meat in this dish, pork kebab is also very popular. You can also cook barbecue on the grill.
Product Set:
- pork on the bone - 600 g;
- onion - 3 pcs.;
- cognac - 50 ml;
- mineral water - 100 ml;
- salt, barbecue spices - to taste.
Technology:
- Cut the pork along the bone into small pieces.
- Cut the onion in half rings, knead well with your hands and mix with the meat.
- Add cognac, mineral water, salt, spices. Mix and pickle for 2-3 hours, and can be longer.
- Put the meat on the grill and fry over the coals for 20 minutes.
Mineral water in this recipe helps to marinate meat faster, without interrupting its taste. You can also use it for pickling other types of meat.
Read also:ground beef recipe
Kebab with onion on the grill
Another very popular Caucasian meat dish is kebab. You can choose any meat for him: lamb, pork, beef, and even poultry. But a prerequisite is pork or lamb. It should be at least 1/4 of the amount of meat. And no bread and eggs! The stickiness of the mince gives fat and a good beat.
Product Set:
- meat - 1 kg;
- lard - 300 g;
- onion - 4 pcs.;
- cilantro, dried basil - 1 tsp;
- black pepper - 1 tsp;
- salt to taste
Technology:
- Rinse the fillet, separate the tendons and pass through a meat grinder with a large mesh along with lard.
- It is better to chop the onion very finely, so it will not give too much juice and will not allow the meat to fall apart when frying.
- Mix the minced meat with onions, add salt and spices.
- It is very good to recapture the mass for at least 10 minutes. This should be done in this way: grab a part of the minced meat with your hands and forcefully throw it back into the bowl or onto the cutting table.
- Now it is possible to string the minced meat on flat skewers, forming oblong cutlets with wet hands.
- Fry kebab on a skewer over coals for 15-20 minutes.
With the proper preparation of minced meat, kebab is obtained with a dense toasted crust on top and juicy pulp inside.
