The Caucasus is rightfully considered the birthplace of barbecue. Today, kebab is considered one of the most popular dishes everywhere. There are many recipes for its preparation; kebabs are made from a variety of types of meat and even from fish and vegetables. Some people use beef or pork liver to cook barbecue.
Instructions
Step 1
Do not rush to put the meat pieces on skewers, this is preceded by a long cooking process. First of all, the meat is cut into pieces, which should not exceed 50 grams. The chopped pieces are placed in a container. Do not try to use an aluminum pan for this purpose! Sprinkle the meat with salt and let stand for half an hour. Then the meat is mixed with crushed pepper. After another half hour has passed, put the onion into the container, which is pre-cut into rings. After that, the meat is poured with marinade and left overnight. To prepare the marinade for 1 kilogram of meat, take 400 grams of chopped onions and one tablespoon of peas. All this is poured into a glass of juice (a mixture of pomegranate and lemon juices is used).
Step 2
If you are going to cook barbecue outdoors, then the meat must be delivered in a marinade to the place of cooking. Choosing beef for cooking barbecue, you should know that beef is tougher than other types of meat, so you need to marinate it for a couple of hours longer. Stir the beef thoroughly before soaking. The meat must be kneaded for at least fifteen minutes. Fry meat by stringing it on skewers. Pork, of course, is a bit fat, but the neck will make an excellent kebab. Mayonnaise can be used as a base for the marinade. A few minutes before frying, a bottle of light beer is poured into the marinated meat. Meat should be strung on a skewer, alternating with slices of onion and tomato.
Step 3
But what to do if the weather deteriorates outside and it becomes impossible to hold a picnic? It's okay, barbecue can be cooked in the oven. Here, a baking sheet is used instead of skewers. Squeeze the meat a little before frying. No cooking oil required. A baking sheet with meat is placed in a preheated oven and kept there for 20 minutes. The heat forms a crust on the pieces, which will prevent the juice from flowing out. You can also use a roasting sleeve, which is placed on the wire rack of the preheated oven. The edges of the sleeves should be tied tightly. A shish kebab is cooked in the sleeve for half an hour. Then 2-3 punctures are made with a sharp object, and cooking continues for another 15 minutes. Your kebab is ready.
