Shish kebab is a favorite dish of most people who prefer to actively relax in the bosom of nature in spring, summer and even autumn. As a rule, not a single outing into nature passes without a barbecue. That is why we bring to your attention a recipe for a traditional Armenian barbecue, in the preparation of which there are small national secrets.
The first and most important secret is the lack of marinade. This kebab is marinated in its own juice only with onions, basil and spices. The second secret is meat streaked with bacon. After all, it is the bacon that gives incredible juiciness to the ready-made kebab. The third secret is rather large pieces of meat. It is this size of meat that allows you to get a fried crust and a juicy center.
Ingredients:
- 1 kg of pork;
- 1 kg of onions;
- salt
- 1 bunch of basil
- 1 tbsp. l. black pepper.
Preparation:
- First you need to purchase fresh pork meat with streaks of bacon, which has not been frozen. Why streaked with bacon? Because it is they who will give the meat the desired juiciness.
- So, cut the meat into large pieces weighing 100-150 g.
- Peel the whole onion, wash and cut into thick rings.
- Take a large container and place the pieces of meat, onion rings and finely chopped basil into it. Mix everything thoroughly with your hands, lightly seasoning with salt and pepper.
- Marinate prepared meat for at least 1 hour at room temperature or 2-3 hours in the refrigerator.
- After this time, remove the marinated pork from the refrigerator and skewer with two blades. Note that you can take ordinary skewers, but such large pieces of meat can scroll on them.
- Fry skewered kebabs, often turning, only on the grill and only on burnt coals, which will excellently give their heat to the meat. Note that the frying time will be long, as the pieces of meat are large enough. But the final taste of Armenian kebab is worth it!
- Check the readiness of the meat with a puncture of a sharp knife. If there is still ichor in the middle of the piece, then the meat is raw. If clear juice flows, then the kebab is ready.
- Serve fried Armenian shish kebab with fleshy and ripe tomatoes, fresh basil and soft cheese such as suluguni.
This kebab does not require sauce, but if you really want to, then you can serve the narsharab pomegranate sauce, preferably homemade, to the table.
