Meat

Kebab in a Caucasian


Caucasian Kebab Ingredients

  1. Lamb or pork pulp 1 kilogram
  2. Onion 500 grams
  3. Salt to taste
  4. Ground black pepper to taste
  5. Grape Vinegar 50 milliliters
  6. Fresh parsley to taste
  7. Fresh cilantro to taste
  8. Cold purified water 500 milliliters
  • Main Ingredients
  • Serving 3 servings
  • World cuisine

Inventory:

Cutting board, Knife, Deep plate - 2 pieces, Deep bowl - 2 pieces, Pan cover, Refrigerator, Skewers, Coals, Firewood, Barbecue, Matches, Flat serving dish, Tablespoon

Caucasian kebab cooking:

Step 1: prepare the onion.

Using a knife, peel the onion from the husk, and then thoroughly rinse the ingredient under running water. Then put the vegetable on a cutting board and, using the same sharp inventory, cut the onion into medium-thick rings. Shredded component is transferred to a free deep plate.

Step 2: prepare the meat.

In order to cook a real delicious Caucasian kebab, the first thing you need to choose the "right" meat. To prepare this dish, the flesh of a young lamb or a young pig is ideal. So, first of all, thoroughly wash the main ingredient under running warm water to wash away the dirt and possible bone fragments. Then put the meat on a cutting board and use a knife to cut it into small pieces. Attention: the smaller the pieces of meat, the faster our future kebab will be marinated and accordingly it will turn out juicier. But too small pieces also do not need to cut meat. So, we shred the chopped lamb or pork in a free deep plate and add salt and black pepper to taste there too. With clean, dry hands, mix everything until smooth and set aside for now for 10-15 minutesso that the meat absorbs spices and salt.

Step 3: prepare the marinade.

Pour cold purified water and vinegar into a deep bowl. Using a tablespoon, mix the ingredients well until smooth. That's it, the marinade is ready.

Step 4: pickle kebabs in a Caucasian way.

So, in a free deep bowl we lay out slices of meat and onion rings in layers. After that, pour the ingredients with marinade, and the container is tightly closed with a lid. Attention: the diameter of the lid from the pan should match the diameter of the bowl in which we will marinate the barbecue. Now put the container with meat in the refrigerator to infuse for 2-5 hours. In fact, it is not necessary to use a refrigerator for marinating barbecue. It can be any other place, the main thing is that it is cool and direct sunlight does not fall there.

Step 5: prepare the brazier.

Before grilling meat, we need to prepare a barbecue with coals. Since we will cook kebab in the heat of coals, the first thing we lay out on the bottom of the barbecue is firewood and set fire to them using matches. Important: firewood must be necessarily dry so that they can not only quickly inflame, but also burn quickly, since when the meat is pickled, there will be a great desire to cook kebabs as quickly as possible. So, as soon as the firewood reaches the middle of the combustion, carefully add the coals to the brazier in small portions. We mix everything on an outstretched hand (so as not to get burned) with the help of a skewer or any wooden branch and after that we let the wood burn out. As soon as the fire leaves, and the coals begin to smolder, we begin cooking kebabs in a Caucasian way.

Step 6: prepare the barbecue in a Caucasian way.

While the fire is breaking out, we take the meat out of the refrigerator, remove the lid from the bowl and begin to string the meat pieces on skewers. This must be done so that between the pieces of lamb or pork there is a bit of free space, then the meat is well-fried on all sides. Attention: You can also string pickled onions between meat pieces. We shift the finished kebabs to a free plate and continue to form a new portion of kebab until the skewers or meat with onions run out. As soon as the coals begin to smolder, put the barbecue on the grill and fry for 15-20 minutes while turning the skewers through each 1-2 minutes from side to side. And so that the meat does not burn, we sprinkle it with the remaining marinade from time to time. We shift the finished dish into a flat plate for serving and begin to fry the next portion.

Step 7: serve the kebab in a Caucasian way.

As soon as the kebab is ready in the Caucasian way, while he is still hot, we serve it to the table. But you can treat your friends with such a dish along with parsley and cilantro. As a side dish, a slice of pita bread or a slice of bread along with fresh vegetables is perfect. Good appetite!

Recipe Tips:

- - Instead of grape vinegar, you can use freshly squeezed lemon juice to prepare the marinade.

- - In addition to black pepper, you can add any kind of spices to your taste.

- - A great addition to a barbecue in a Caucasian way would be a glass of red dry wine or even a bottle of beer.

- - To prepare a delicious juicy kebab, you must first select fresh high-quality meat. Therefore, when buying lamb or pork, pay attention to the color and smell of the ingredient. The color of the meat should be juicy pink for lamb, and pale pink for pork. The meat should not be weathered and should have a pleasant, neutral, fresh aroma. If there is a layer of fat in the meat, then by color it must be white, but in no case yellow or gray.

- - For the preparation of barbecue in the Caucasian way, it is best to take the thigh or neck of the meat.