To make a traditional kebab, it is better to take young lamb. Pieces of such meat, marinated, slightly sprinkled with salt, fried over coals, will themselves ask for a mouthful.
It is necessary
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- Mutton
- eggplant
- tomato
- fresh bell peppers
- lemon juice
- vegetable oil
- water
- salt
- black pepper pepper
- brazier
- skewers
- coals
- fan
- matches
Instructions
Step 1
Buy lamb pulp. Of course, barbecue can also be made from pork, chicken and even fish - for example, sturgeon, but we will focus on the classic barbecue. Therefore, we are faced with the task of choosing the mutton that is most suitable for our venture. Needless to say, it should be chilled, not frozen. The conditions of modern trade allow defrosted meat to give a beautiful presentation, but its quality will not be at all the same as it should be for meat for a shish kebab. We advise you to take mutton from the market. Then you can see her ribs - the surest sign of the age of the animal. The fact is that they grow all their lives, and wide ribs with a small gap between them, almost 100% indicate that a shish kebab from such an animal will be tough due to the age of the animal.
Step 2
Butcher the lamb. Cut the lumbar part along the spine, then go over the ribs with a good meat hatchet. You may have bought a ham that is almost never problematic, or even a tenderloin. In this case, add a little fat tail fat to them. It is the fat that gives the kebab its unique smell. Needless to say, bones should be removed from any pieces other than the loin, and then the meat should be cut into pieces of about 30 g each. The loin should be chopped into cutlets.
Step 3
Prepare the marinade. For lean lamb, this can be a 70:30 mixture of vegetable oil and lemon juice, seasoned with salt and coarsely crushed black pepper. Lemon juice with water in a ratio of 40:60 is suitable for fatty meat (do not forget to add a little salt and pepper to the marinade, too). Leave the meat in the marinade for 2-3 hours. Cut vegetables: eggplants - into slices about 3 cm thick, tomatoes and peppers - into quarters. By the way, it is not necessary to remove seeds from tomatoes.
Step 4
Make a fire under the barbecue. Good coals are from fruit trees. The smoke generated by them miraculously affects the quality of the finished barbecue. String the meat on skewers, alternating with vegetables sprinkled with vegetable oil and salted. Fry until golden brown on the meat.
It is good to serve homemade adjika sauce and fresh herbs with barbecue.
