Shish kebab, came to us from the Caucasian cuisine. Most often, shish kebab is cooked in the summer, since it is easier to follow the traditional cooking technology in the warm season in nature - on coals. And to make the meat as juicy as possible, you need to know how to properly fry kebabs.
Lamb shashlik with garnish
You will need:
- 600 g of young boneless lamb;
- 1/4 red hot pepper;
- 1 tsp turmeric;
- 1 tsp coriander seeds;
- 1 large onion;
- a few pita bread cakes;
- 3-4 tomatoes;
- 2 large cucumbers;
- 3-4 cloves of garlic;
- vegetable oil;
- salt and freshly ground black pepper.
If you like a juicy shish kebab, you can separately add 200 g of fat tail fat to the minced meat.
Remove the veins from lamb but retain the fat. Cut the meat into large pieces and turn through a meat grinder along with the peeled onion. Peel hot peppers from seeds, chop and add to the minced meat along with salt, black pepper and other spices. Take skewers. Form sausages not too thick from the minced meat on skewers. Put the kebab ready for frying in the refrigerator for 2 hours. In the meantime, light up the grill. Wood or charcoal must be burned so that the temperature remains high. Make sure that there is no open flame in the grill during frying. Place ready-made kebabs on the grill and grill the meat, turning, until it is browned on all sides.
Then you need to prepare a simple vegetable side dish. To do this, chop the tomatoes and cucumbers, crush the garlic and add to other vegetables. Season the salad with vegetable oil, salt and pepper. Serve the kebab with salad and pita bread.
This kebab is suitable not only fresh, but also pickled vegetables.
Shish kebab marinated in vinegar
You will need:
- 800 g of beef;
- 2 onions;
- 1 lemon;
- 2 tbsp. vinegar;
- 1 tbsp. dried dill seeds;
- a bunch of dill and green onions;
- 50 ml of olive oil;
- salt and freshly ground black pepper.
Squeeze lemon juice. Mix it with vinegar and dill seeds. Peel and chop one onion. Cut the beef into cubes about 2 cm sides. Sprinkle them with salt and pepper and leave for half an hour. After that, mix the meat with onions and marinade and put in the refrigerator to marinate for 7 hours, covered with cling film or a lid.
Fire up the grill and wait until the coals or wood burns out. Cut the remaining onion into rings. String the meat on skewers, alternating with the onion rings. Fry the kebab for at least 5 minutes on each side. You can check the readiness with a fork - if the meat is fried, after the puncture, not blood will ooze out of it, but transparent juice. As a side dish for meat, you can serve baked vegetables - eggplants, bell peppers, potatoes. After cooking, sprinkle the kebab with chopped parsley and green onions.
