How can you choose meat?
Delicious shish kebab depends on good meat. We will choose beef tenderloin for shish kebab from beef, although, as experts say, beef is a hard shish kebab. For a pork shish kebab the neck, a lumbar part, a loin, a flesh of a ham will approach. Do not need to take a shovel for shish kebab. Shish kebab from mutton is best suited from the pulp of the back, cut or loin. You can completely roast a leg of lamb.
The color of meat that we choose for a shish kebab must be uniform and natural, not of a matte color, but glossy. It is better to take moderately fat meat, not ice cream. Lamb should be red, with interlayers of white fat, not yellow, pork should be pink, and beef should be red. To distinguish repeatedly frozen meat from frozen meat, you just need to touch it. If you heat ice cream, then there will be a dark-colored patch on it, but the frozen meat will not change its color.
Particular attention should be paid to marinade, it should leave meat (beef and pork) for a whole night or leave the meat in the marinade for several hours.
Shish kebab in a Caucasian way from pork
Ingredients: 1 kilogram of pork, half a kilogram of onions, 6 tablespoons of 6% vinegar, 2 teaspoons ground pepper, salt to taste, a bunch of green coriander, onion green to taste.
Preparation. Meat from the leg or from the back of the carcass (kidney part), we wash it under a stream of cold water and cut it into small portions. Onions are cut into rings. We shall salve the meat and pepper, lay them in layers in bowls, each layer shall be transferred onions. Vinegar diluted in half a liter of cold water and pour the meat on top of them. We close the dishes and put them on for 2 or 5 hours in a cool place, then we will string the meat on skewers so that there is space left between the pieces of meat. We cook from ten to twelve minutes, turn around the axis in one to two minutes. When serving, sprinkle coriander greens and finely chopped green onions on top. To the table we serve with pressed marinated onions, tomato or onion sauce.
Council. When soaking meat in the marinade, vinegar can be replaced with lemon juice. When cooking, small ripe tomatoes will be washed. On the skewers we alternate pieces of meat and tomatoes, everything else is done according to the recipe described above.
Shish kebab piquant of pork
Ingredients: 1 kilogram of pork, 3 lemons, 3 teaspoons of ground paprika, one teaspoon of ground coriander, half a teaspoon of ground black pepper, half a teaspoon of ground red pepper, a quarter teaspoon of nutmeg. One bay leaf, salt to taste, four tablespoons of olive oil, a quarter teaspoon ground ginger, 1/5 teaspoon ground cinnamon, 1/5 teaspoon ground cumin, 2 tablespoons finely chopped basil.
Preparation. Meat is washed, cut into slices, slices of lemons. We mix paprika, salt, olive oil, bay leaf, nutmeg, black and red pepper, cinnamon, ginger, basil, cumin, coriander in the dishes. Put the pork, lemons and mix everything with the marinade, close the lid and put it on 8 or 12 o'clock in a cool place. The meat should be stirred from time to time. Then we put the meat on the skewers and cook for 7 minutes or 10 minutes, turn the skewers every two minutes around the axis until the meat is baked. We will decorate with slices of a lemon.
Leg of spicy leg
Ingredients: one or one and a half kilograms of young lamb meat (back foot), 5 cloves of garlic, half a teaspoon of rosemary, 7 or 8 peppercorns, 150 grams of olive oil, a teaspoon of bitter mustard, half lemon juice, 2 pieces of bay leaf, tea a spoonful of thyme, salt to taste.
Preparation. We will wash lamb and we will dry the towel. Garlic cloves shall be cut in half. Thyme, juniper berries, leaves of laurel and rosemary, pepper and mix in a mixer. Let's add butter, lemon juice and mustard. Sow meat with such a composition, put it in a bowl, crush it and leave it for 8 hours. Then we'll sort it out a bit, put it in a mold and fry it for 1.25 hours, pouring marinade from time to time. The finished dish is wrapped with foil and left for 10 minutes.
Shish kebab in red wine from beef
Ingredients: 1 kilogram of beef tenderloin, 5 pieces of onions, 1 kilogram of tomatoes, half a glass of dry red wine, black pepper, 2 cloves of garlic, salt to taste, greens.
Preparation. We wash the meat under cold water, cut into small pieces and we stand in the dishes for 3 to 5 hours, add the dry red wine, chopped garlic, onions, which will be cut into rings, ground red pepper, salt. Prepare the meat and put it on the skewers and place it over the hot coals. We cook it, periodically turn the meat around the axis. Ready-made meat is served with fresh herbs and grilled tomatoes.
Shish kebab with spicy chicken sauce
Ingredients: 1 kilogram of chicken, 50 grams of vegetable oil, 40 grams of wine vinegar, 2 pieces of onions, black pepper and red ground pepper to taste, salt to taste.
Preparation. We chop the chicken into pieces of 60 grams, put it into a saucepan, add the chopped onion, red and black ground pepper, wine vinegar, salt and put it in a cool place for 2 or 3 hours. Then we will string the meat on skewers, and fry over hot coals, smash the vegetable oil with a shish kebab, and sprinkle with the remaining marinade. To a shish kebab we shall prepare a sharp sauce, we shall mix a tomato paste, ajika, pounded garlic, sour cream. We serve sauce sauce separately, and serve the shish-kebab in the saucer hot.
Shish kebab from salmon
Ingredients: half a kilogram of salmon, 1 piece of leeks, 8 pieces of onions, 1 or 2 tablespoons vegetable oil, a bunch of dill greens, salt to taste.
Preparation. We will cut slices of salmon fillet into slices of 60 grams, put on the skewers alternately with onion leeks and small onions. Lubricate everything from above with vegetable oil and fry on the grill or grill over hot coals. Ready fish to sprinkle with fresh herbs of dill and salt.
Grilled champignons
Ingredients: 300 grams of champignons, 1 piece of sweet pepper, 2 tablespoons of soy sauce, 4 tablespoons of vegetable oil, 1 stem of leek.
Preparation. Champignons will be washed and cut into half each mushroom. We will wash the sweet Bulgarian pepper, remove the core, cut into small pieces. We can wash the leeks onion, cut the onions into two halves, then cut them into small slices. Add the mushrooms and vegetables in the dishes, add the soy sauce, the vegetable oil and mix. Leave for one hour. Vegetables and mushrooms will be stringed on skewers, and fry them on the grill on each side for three minutes.
Helpful Tips
- We cook shish kebabs without flame and with a strong heat, at a distance of fifteen centimeters from the coals.
- In addition to skewers there are special grills and grills, they vary the picnic menu. Fry vegetables on the lattice - carrots, peppers, aubergines, zucchini.
- You can not marinate meat in aluminum cookware.
- During cooking, water the meat with a mixture of marinade and water in a proportion of 50 to 50, or a mixture of water with the addition of lemon, or fat.
- Pieces of meat for pickling should be 2 or 2.5 centimeters thick, so that the meat can be evenly fried.
- Turn the shish kebab no more than twice during the frying, or you just dry the meat.
- In order to check whether the shish kebab is ready, we will make a cut on the meat. If the juice is pink, then the meat is not ready, if there is no juice - then you have dried the meat, if the juice is transparent, then you can serve on the table.
Now we know the recipes for cooking shish kebabs at home. And we know that red wine is usually served to a shish kebab of beef and pork, white wine is served to the chicken, and to fish cooked on the grill. Bon Appetit!