What could be more wonderful than going out into nature on a fine day, with your beloved family and close friends. You can breathe plenty of fresh clean air, cook delicious juicy meat over the fire and generally have a good time. Or arrange a small picnic in the country. Despite the fact that barbecue is historically a traditional dish of the nomads of Eurasia, in Russia they are not indifferent to it.
A little about barbecue
Literally "shish kebab" means "meat put on a bayonet." Each country has its own name. In Turkey and Bulgaria it is called "shish - kebab", in Iran the inhabitants call it "shishlik", and in Transcaucasia there is a special attitude to this delicious dish, it is a national food and has its own name and method of preparation in each country.
Choosing meat for a kebab is not an easy task. Shish kebab is traditionally made from lamb, but you can take the one you like best, the main thing is that it is fresh, not frozen and not paired. Lamb or pork neck is best.
Products for an oriental barbecue:
- lamb fillet - 1.5 kilograms;
- ground black pepper - 1 tablespoon;
- lemon juice - 3, 5 tablespoons;
- olive oil - a quarter cup;
- Worcestersky sauce - 2 tablespoons;
- finely chopped parsley - half a glass;
- onions - 4 pieces;
- garlic - 2 cloves.
Cooking kebab
Cut the meat into small pieces, sprinkle with pepper, pour in lemon juice, add chopped onions and chopped garlic, mix, season with olive oil and Wrochester sauce. Cover or wrap in plastic and refrigerate for twelve hours.
Dilute a brazier or grill. String the meat with onion rings on skewers and fry until tender for 15-20 minutes, periodically turning it over and not forgetting to watch the open fire, extinguishing it if necessary.
