What could be more wonderful than going out into nature on a fine day, with your beloved family and close friends. You can breathe plenty of fresh clean air, cook delicious juicy meat on a fire and generally have a good time. Or have a small picnic in the country. Despite the fact that barbecue is historically a traditional dish of the nomads of Eurasia, in Russia they are not indifferent to it.
Pick your recipe
A bit about kebab
Literally, "barbecue" means "meat worn on a bayonet." In each country, it has its own name. In Turkey and Bulgaria it is called "shish - kebab", in Iran, residents call it "shishlik", and in the Caucasus, it has a special relationship to this delicious dish, it is a national food and has its own name and method of preparation in each country.
Choosing meat for barbecue is not an easy task. Shish kebab is traditionally made from lamb, but you can take the one you like best, the main thing is that it is fresh, not frozen and not paired. A lamb ham or a pork neck is best suited.
Products for barbecue in the east:
- lamb fillet - 1.5 kilograms;
- ground black pepper - 1 tablespoon;
- lemon juice - 3.5 tablespoons;
- olive oil - a quarter cup;
- Worcester sauce - 2 tablespoons;
- finely chopped parsley - half a glass;
- onions - 4 pieces;
- garlic - 2 cloves.
Cooking kebab
The meat should be cut into small pieces, sprinkled with pepper, pour in lemon juice, add chopped onion and chopped garlic, mix, season with olive oil and Vrochester sauce. Cover or wrap and put in the refrigerator for twelve hours.
To part a brazier or grill. String meat with onion rings on skewers and fry until ready for 15-20 minutes, periodically turning over and not forgetting to keep an eye on open fire, if necessary, extinguish it.