The most delicious kebab is undoubtedly the one cooked in nature with your own hands. The dish should be prepared according to the classic recipes preserved in Georgia and Armenia. It is not for nothing that many countries admit that it is the traditional kebab that is the most delicious.
It is necessary
- - barbecue;
- - skewers;
- - vine or fruit wood;
- - neck, tenderloin or loin of pork or lamb;
- - spices;
- - spices;
- - lemon juice.
Instructions
Step 1
Having conceived to cook a barbecue, take care of the necessary fuel. Of course, you can buy charcoal, but it is recommended to fry the pieces of meat only on grapevines or fruit wood. Place pre-soaked fruit branches and herbs on top of the fuel to add flavor. Fry the meat over good heat to create a crispy crust, keeping the juice inside the pieces. The average serving time should be 15 minutes.
Step 2
The most delicious kebab is obtained from meat, the fibers of which have been least physically processed. Opt for neck and tenderloin of pork or lamb. A good kebab is obtained from a tender veal sirloin. Beef is not suitable for this dish, as it becomes too tough and dry during frying. Buy fresh meat for barbecue. It is not recommended to take the finished pickled product, since it is impossible to assess its quality before preparing the dish. Frozen meat contains insufficient moisture and becomes tough during frying.
Step 3
A delicious kebab recipe doesn't always include marinade. For example, in Armenia it is believed that it is enough to use only spices to get an extraordinary tasty dish. If you decide to marinate the meat, keep it in the marinade for at least 2 hours. Delicate pieces can simply be mixed with herbs, spices and vegetable oil. Soak rather tough meat in lemon or pomegranate juice, table vinegar. A good effect is obtained by marinating meat in carbonated mineral water.
Step 4
For pork, use tarragon, basil, parsley, cilantro. Lamb goes well with parsley, rosemary and basil. For veal, use cilantro, basil, and hop-suneli seasoning. Keep in mind that fresh basil tastes bitter during heat treatment, so it is better to use dried herbs. Place no more than 5-6 pieces of meat on skewers, distributing them evenly and leaving no empty space on the skewers.
