Shish kebab is not just fried meat strung on skewers. This dish requires a special approach, following the rules at all stages of preparation, from the choice of meat, its proper slicing, marinating and before grilling on charcoal.
Pick your recipe
You will need
-
- - 1 kg of meat;
- - 5-6 bulbs;
- - 1 bunch of green onions;
- - 1 lemon;
- - 3-4 tomatoes;
- - 5 g of dried barberry;
- - ground black pepper;
- - 4 tbsp. l tkemali sauce;
- - 20 g of melted lamb fat;
- - salt to taste;
- - barbecue;
- - firewood;
- - skewers.
Instruction manual
1
Choose meat for barbecue. The most juicy and tender kebab will be made from lamb ham and pork neck. This dish is also prepared from pork ham, beef tenderloin, veal. For lamb skewers, it is better to choose a piece with bones. Pork should not be too greasy, otherwise the melted fat will burn during cooking.
2
Wash the meat in running water, dry. Cut it into medium-sized pieces approximately 5 by 5 cm. Too large pieces will cook unevenly and small pieces will dry out.
3
Cook the marinade. Its essential ingredients are onions, salt, ground pepper and sour liquid, for example, wine, lemon or pomegranate juice, yogurt, mineral water. Do not use vinegar for marinade, it interrupts the taste of meat. Transfer meat pieces to enameled, glass or clay dishes. Chop onions into large rings. Squeeze the juice from the lemon. Sprinkle the pieces with coarse salt, season with black ground pepper. Add onions and lemon juice. Cover and leave in a cool place for 2-3 hours.
4
Use cherry, linden or birch firewood for delicious kebabs of pork and lamb, and for veal - firewood from fruit trees, vine. Firewood should be about 4-6 cm in diameter, they burn longer and leave good coals. Do not cook kebab on softwood.
5
Clean the barbecue from the ashes, lay the rods and chips on the bottom and along the edges for ignition, and distribute the firewood in the center. Set fire and wait for the wood to burn completely.
6
Put the skewers on the brazier for a few minutes to make them hot. String pieces on hot skewers, so juice does not leak from the meat. Poke the piece along in two places so that it does not hang down and does not hang. Separate the pieces from each other so that they are fried evenly. Between the pieces of meat, string rings of onion or sweet bell pepper, sliced in circles of tomato. Lubricate the meat with pre-melted lamb tail fat.
7
Cook the skewers over hot coals for 10-15 minutes. Sprinkle the meat with the remaining marinade periodically. Turn the skewers as often as possible so that the pieces are fried evenly.
8
Cut a piece of meat along with a very sharp knife to find out its readiness. If pink juice stands out from the piece, then leave the meat for a few more minutes, if the juice is transparent, the dish is ready, and if there is no juice at all, then the meat is already overdried.
9
Garnish the cooked kebab with herbs and barberry and serve with green onions, sliced tomato slices, and tkemali sauce.