Meat for shish kebab should be, first of all, fresh and not ice cream. Of course it's better to have it on the bone, cut, neck. At a ram it is either ribs or loin, and pork has a better neck. And the marinade gives the meat juiciness and tenderness. Properly marinate you need at least 2 hours at least. Good cooking shish kebab looks appetizing, delicate and juicy in taste, smells of smoke and meat. Here are some of the best recipes for shish kebab.
Shish kebab from a young lamb caucasian.
We need:
1 kilogram of lamb meat; 3-4 large onions; 120-150 ml of white or red dry wine; black pepper powder; salt; spice.
Prepare: Cut lamb into large pieces, salt, pepper. 1.2 Finely chop the onions. The second half of the onion is chopped with thick rings. Lay the meat layers in enamel or ceramic dishes. Each layer of salt, pepper, sprinkle with spices and chopped onions, pour with dry wine. On the top layer put onions rings. Put oppression, cover, put marinade in a cold place for 6-8 hours (possible at night). Pickled pieces of meat should be worn on skewers and roasted on charcoal, avoiding burning.
Shish kebab on kefir.
We need:
1 kg; 0,5 kilograms of onions; 1 liter of kefir; spices, salt pepper.
For cooking, cut the pork into medium pieces. Salt, pepper, add spices and a lot of onions, cut into rings. Pour into a pan in layers. All layers pour kefir or other unsweetened sour-milk product. From above, too, pour kefir so much that covers all the meat. Cover. Marinate 6-8 hours. Before stirring, mix everything, put on the skewers.
Quick shish kebab.
We need:
5 kg of pork; 5-7 bulbs; 5 tablespoons of table vinegar; seasoning for shish kebab; salt pepper.
Preparation:
Meat cut into pieces of medium size, put in enameled dishes. Solim, pepper, add seasoning for shish kebab, all watered with vinegar. Stirring. On top of the meat lay out chopped onion rings. Cover the lid, and leave to marinate for 3-4 hours. Ready meat is worn on skewers, alternating with onion rings. Cook over fire until cooked. If the fire is very strong, sprinkle it with salt, so that the shish kebab is not burnt.
Shish kebab in Azerbaijani style.
We need:
600 grams of lamb pulp; 2 onions; 70 ml. table vinegar or juice of 1 lemon; 1 tablespoon butter; 1 bunch of green onions; 4 tomatoes; 1 lemon; 1 tablespoon chopped greens of dill; 2 tablespoons herbs chopped finely parsley; pepper ground black; salt.
Preparation:
The meat should be cut into cubes with a side of 4 cm. We lay in an enamel saucepan, salt, pepper, sprinkle with chopped onion, parsley, dill. Drizzle with vinegar or lemon juice. Stir and put in the refrigerator for 4 hours. Pickled lamb marinated on skewers, oiled and, turning over, fry until ready over the coals without flame. Finished shish kebab to lay on a dish, sprinkle with herbs, decorate with green onions, tomatoes, lemon slices.