Shish kebab or barbecue is definitely the main dish of the outdoor feast. But of no small importance is what is better to eat fragrant tender meat with. Serve it with the right salad, and you will not only emphasize the taste of the main dish, but also help digestion.
Light cabbage salad with herbs
Ingredients:
- 500 g of white cabbage;
- 100 g green onions;
- 50 g each fresh basil and dill;
- 2 tbsp. white wine vinegar;
- 4 tablespoons vegetable oil;
- 1/3 tsp ground black pepper;
- 0.5 tsp salt.
White cabbage in this dish can be replaced with red, then the salad will become even healthier.
Wash all vegetables and pat dry on a towel. Finely chop the cabbage leaves, coarsely chop the green onion feathers, as well as the dill and basil, after cutting off the thick stems. Put all prepared ingredients in a container with a lid, pour vinegar, vegetable oil, pepper, salt, cover and shake vigorously several times. Let the appetizer brew for half an hour and serve the salad with the kebab.
BBQ salad and tomato shashlik with herbs and spices
Ingredients:
- 500 g of large ripe tomatoes;
- 5 green onion feathers;
- 30 g of parsley and cilantro;
- 2 cloves of garlic;
- 1 tbsp. wine vinegar;
- 3 tbsp. olive or vegetable oil;
- 1/4 tsp. cumin, curry and dried basil;
- 1/2 tsp grated lemon zest;
- 1/2 tsp salt.
Choose sweet varieties of tomatoes for your salad, for example "Bull's Heart", "Pink Flamingo", "Orange Pear", etc. You can take red cherries and cut them into halves.
Cut the tomatoes into quarters and then crosswise. Chop all the greens, peel, grate the garlic cloves on a fine grater and combine everything in one bowl. In a separate small bowl, combine the vinegar and olive oil and whisk well. Sprinkle the salad with the indicated spices, grated lemon zest, salt, season with the sauce and stir, but very gently so as not to turn the tomatoes into porridge.
Baked salad for barbecue: a recipe for Armenian cuisine
Ingredients:
- 4 eggplants;
- 4 yellow or red bell peppers;
- 4 tomatoes;
- 1 small chili pepper;
- 4 cloves of garlic;
- 50-100 g of cilantro;
- salt;
- vegetable oil.
Grill vegetables by skewering or spreading on a wire rack. Remove from heat as soon as they become soft. Cool them a little and peel them off, peel the seeds from the peppers. Chop the pulp, which is still warm, or simply mash with a fork in a deep bowl, season with crushed garlic and chili. Chop the cilantro finely and add to the baked salad. Season it with vegetable oil, salt to taste, stir and serve immediately with the meat.
