Shish kebab is not just fried meat skewered on skewers. This dish requires a special approach, adherence to the rules at all stages of cooking, from the choice of meat, its correct cutting, marinating and to grilling on charcoal.
It is necessary
-
- - 1 kg of meat;
- - 5-6 onions;
- - 1 bunch of green onions;
- - 1 lemon;
- - 3-4 tomatoes;
- - 5 g of dried barberry;
- - ground black pepper;
- - 4 tbsp. l. tkemali sauce;
- - 20 g of melted lamb fat;
- - salt to taste;
- - barbecue;
- - firewood;
- - skewers.
Instructions
Step 1
Choose meat for kebabs. The most juicy and tender kebab will be obtained from lamb ham and pork neck. This dish is also prepared from pork ham, beef tenderloin, veal. For lamb kebab, it is better to choose a piece with bones. The pork should not be too greasy, otherwise the melted fat will start to burn during cooking.
Step 2
Wash the meat in running water, dry it. Cut it into small pieces, about 5 by 5 cm in size. Too large pieces will cook unevenly, and small pieces will dry out.
Step 3
Prepare the marinade. Its essential ingredients are onions, salt, ground pepper and sour liquid, for example, wine, lemon or pomegranate juice, yogurt, mineral water. Do not use vinegar for the marinade; it overpowers the taste of the meat. Transfer the meat to an enamel, glass, or earthenware dish. Cut the onions into large rings. Squeeze the juice out of the lemon. Sprinkle the pieces with coarse salt, season with black pepper. Add onion and lemon juice. Cover and leave in a cool place for 2-3 hours.
Step 4
Use cherry, linden or birch firewood for cooking delicious pork and lamb shish kebabs, fruit wood from fruit trees, grapevine for veal. The wood should be about 4-6 cm in diameter, it burns longer and leaves good coals. Do not cook kebabs on coniferous wood.
Step 5
Clean the ash from the grill, place the twigs and chips on the bottom and along the edges for lighting, and distribute the firewood in the center. Set it on fire and wait for the wood to burn completely.
Step 6
Place the skewers on the grill for a few minutes to heat up. String the chunks on hot skewers to prevent juice from leaking out of the meat. Pierce the piece lengthwise in two places so that it does not hang down and dangle. Separate the slices from each other so that they cook evenly. String rings of onions or bell peppers, sliced tomato slices between the pieces of meat. Brush the meat with pre-melted mutton fat.
Step 7
Cook the kebab over hot coals for 10-15 minutes. Sprinkle the remaining marinade on the meat periodically. Rotate the skewers as often as possible to ensure the chunks are evenly browned.
Step 8
Use a very sharp knife to cut a piece of meat lengthwise to see if it's done. If pink juice comes out of the piece, then leave the meat for a few more minutes, if the juice is transparent, the dish is ready, and if there is no juice at all, then the meat is already overdried.
Step 9
Garnish the ready-made kebab with herbs and barberry and serve with green onions, chopped tomato slices, and tkemali sauce.
