Shish kebab was originally a traditional dish of the nomadic peoples of Eurasia. Probably, the general popularity of this dish in the desert and steppe regions of Eurasia is explained by the faster cooking of finely chopped, marinated meat, a long shelf life and economy of wood. The name shashlik, translated from Turkic, is meat strung on a bayonet.
It is necessary
- - 200 g of pork;
- - 200 g of beef;
- - 200 g of lamb;
- - 1 onion;
- - 2 cloves of garlic;
- - 3 tablespoons of white wine;
- - 30 g of parsley;
- - 2 bell peppers;
- - 1 teaspoon of salt;
- - black pepper - to taste.
Instructions
Step 1
Chop beef, pork, and lamb into pieces and mince with a fine wire rack in place with onions, garlic and parsley. Salt and pepper the minced meat, add wine and mix well.
Step 2
Form the minced meat into small pieces or oblong sausages and place them on wooden skewers, alternating with coarsely chopped peppers. Fry the kebab in vegetable oil until tender.
Step 3
Serve the dish with boiled potatoes, vegetables and herbs. Using different sauces will add spice and rich taste to the dish.
