Kebabs in different countries of the world (11 photos). The harm and benefits of kebabs from different types of meat, marinade Different kebabs

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Everyone who has ever tried to fry meat on a fire believes that his cooking method is the best, and the recipe is unique. But as practice shows, most use classic pickling recipes.

If you really want to surprise your guests and try an incredibly delicious barbecue, we offer you to cook it according to rare recipes.

Take risks, experiment, and your culinary piggy bank will be replenished with new interesting recipes for a picnic.

Unusual pork skewers recipes

Let's not pretend, everyone at least once tried to experiment, stringing either mushrooms or shrimp on skewers.

But the most favorite option is still pork skewers. Therefore, our kaleidoscope of unusual recipes will begin with this meat.

Pork shish kebab with kvass and brine

pork - 3 kg;
bread kvass - 500 ml;
brine - 500 ml;
onions - 6 pcs.;
garlic - 2 heads;
lemon juice - 6 tablespoons;
pepper and salt.

Pass the peeled garlic cloves through a crusher. Onion cut into large half rings.

Mix the vegetables and add all the spices, kvass and cucumber pickle.

Pork, cut into portions, dip into the finished marinade.

Then we send it to the refrigerator to marinate.

Pork shish kebab in beer with lavash

Lavash in this recipe takes an indirect part.

But with proper preparation, it leaves faster than the meat itself.

For cooking you will need:

pork - 1 kg;
beer - 1 bottle;
honey - 1 tbsp. l.;
soy sauce - 3 tbsp. l.;
red, black pepper;
packaging of thin lavash.

Sprinkle the pork cut into pieces with spices and salt, after which we knead well with our hands.

In a separate container, mix liquid honey, dark beer and soy sauce.

Pour the prepared meat with the resulting sauce. We leave the kebab to marinate for about 8 hours.

When frying meat, use the remnants of the marinade to sprinkle the barbecue.

When the kebab is ready, we proceed to the key moment of preparation.

The dishes in which we will serve the barbecue are covered with sheets of pita bread. We spread half of the prepared meat on them and sprinkle with herbs.

We spread the pita bread and the second half of the meat, and again the greens. From above we cover the meat with the remaining pita bread and a lid or film.

After 20 minutes, you can serve unusually tasty meat with pita bread.

Pork skewers with cognac

It turns out quite a piquant shish kebab with hints of cognac flavor.

For cooking you will need:

pork - 2.5 kg;
cognac - 200 gr.;
onions - 0.5 kg;
garlic - 4 cloves;
soy sauce - 2 tbsp. l.;
water - 1 glass;
favorite spices.

First, soak the pork pieces in cognac diluted with water. 20 minutes will be enough.

It remains to add all the other ingredients of the marinade. Cognac does not need to be drained.

Marinated meat in cognac marinade will be about 3 - 4 hours in the cold.

The most real and correct is shish kebab made from lamb.

But even here you can experiment to get a result that will surprise the most sophisticated gourmets.

Lamb shish kebab with mushrooms

Mushroom flavor perfectly diversifies the classic taste of lamb.

For cooking you will need:

lamb - 600 gr.;
champignons - 200 gr.;
sweet green pepper - 400 gr.;
highly carbonated water - 100 ml;
lemon juice - from half the fruit;
ghee - 80 gr.;
salt;
black pepper.

Meat cut into medium pieces. The marinade includes salt, pepper, lemon juice and soda.

We combine all the ingredients in this dish and leave to marinate.

In the meantime, the mode of pepper slices in size is the same as meat. Mushrooms need to be washed and sorted out.

It is better to take large mushrooms so that they do not burn while the meat is being cooked.

We string all the components of the barbecue on skewers, alternating meat, sweet peppers and mushrooms.

Grease the barbecue prepared for frying with melted butter.

Turn the skewers more often during frying so that the mushrooms and peppers do not burn.

Indian lamb skewers

Your guests are guaranteed not to try such a barbecue.

Its taste, aroma, and appearance are striking.

For cooking you will need:

lamb pulp - 1 kg;
yogurt - 0.5 l;
salt;
carnation;
coriander;
ground ginger;
cinnamon;
cardamom;
onions - 0.5 kg;
chicken eggs - 4 pcs.;
beets - 250 gr.;
vegetable oil - 50 gr.;
curry.

We prepare the meat, for which we wash it, dry it and cut it into pieces.

Pour yogurt into a separate container and add salt, cloves, coriander and ground ginger to it.

Pour the finished yogurt marinade into a bowl with meat. Lamb marinated in yogurt will be 4 hours.

Meanwhile, boil the eggs. They will need to be cut across into slices. Peel the onion and cut into rings. Beets are also sliced.

We take out the pickled meat from yogurt and roll it in a mixture of cinnamon and cardamom.

We string meat, onion rings, beet slices and eggs alternately on skewers.

Sprinkle the prepared meat and vegetable structure with oil and sprinkle with curry.

Avar lamb kebab recipe

The secret of that kebab lies in the unusual garlic sauce.

Since we will fry the lamb, you do not have to marinate the meat.

To make garlic sauce you will need:

garlic - 5 cloves;
almonds - 10 nucleoli;
bread crumbs - 2 tbsp. l.;
chicken yolk - 1 pc.;
olive oil - 0.5 cups;
lemon juice - 0.5 fruit;
salt;
pepper.

To prepare a delicious sauce for lamb skewers, place the garlic cloves and almonds in a mortar and grind until a homogeneous mass is obtained.

Add bread crumbs and raw yolk to the dry mixture, continuing to rub it. Slowly add olive oil.

In the resulting mass, add lemon juice, salt and pepper. This sauce can be made ahead of time and stored in the refrigerator.

For barbecue, cut the lamb and string the pieces on skewers, alternating with onion rings.

Serve the finished kebab, pouring garlic sauce.

Beef skewers: delicious meat recipes

For some reason, many people ignore beef as an option for barbecue. It is believed that this meat is harsh for these purposes.

But if you approach the process creatively, you will get not just a soft and juicy barbecue, but an unforgettable treat.

Beef tenderloin skewers

This marinade recipe will allow you to cook beef quickly and tasty.

For cooking you will need:

beef tenderloin - 1 kg;
fresh large tomatoes - 5 pcs.;
pepper adjika - 1 tbsp. l.;
onions - 2 pcs.;
salt.

The tenderloin must be cut into strips, not pieces.

The width of each strip will be about 3 cm, but the length will depend on the size of the piece of meat.

The ideal size would be 30-40 cm. Coat each strip with vegetable oil.

Thread the beef immediately onto a skewer. One piece per skewer zigzag. Without doing any more manipulations, we send the meat to the fire, where we fry from all sides.

When the meat is cooked, remove it from the skewers, chop. Only now you can salt the kebab, and in addition grease with adjika.

We cut the vegetables into rings and wrap them around the meat on a dish.

Juicy beef kebab with pineapple and pepper

You won’t have to mess around with such a marinade for a long time, since it is all prepared in one step.

For cooking you will need:

beef, cut into portions - 500 gr.;
green pepper, cut into 3 cm plates - 1 pc.;
onion, cut into rings - 1 head;
pineapple in rings - 1 can;
vegetable oil - 0.5 cups;
sherry - a third of a glass;
soy sauce - a third of a glass;
sugar - 50 gr.;
chopped garlic - 1 clove;
chopped ginger - 0.5 tsp

We mix all the ingredients, except for pineapple and pepper, and pour the beef with the marinade. It will only marinate for an hour.

We string the meat on skewers, alternating with sweet pepper and pineapple rings.

Chicken skewers: unusual marinade recipes

What could be easier than making chicken skewers. Chicken meat is juicy, it cooks quickly, and in addition it is also dietary.

But it turns out that if you conjure a little over it, you can get a real delicacy.

Recipe for barbecued chicken with fruits

Sweetish chicken meat goes well with sweet fruits.

Therefore, feel free to add apples and citrus fruits, pineapples and bananas, blackberries and dried fruits to it.

For cooking you will need:

chicken - fillet, chicken legs;
canned pineapples - 1 can;
bananas - 2 pcs.;
crushed walnuts - 2 tbsp. l.;
vegetable oil - 3 tbsp. l.;
orange juice - half a glass;
curry;
cinnamon;
salt.

We mix all the ingredients except for pineapple and bananas and leave to marinate for about 3 hours.

You can fry chicken on thin skewers or a grill. We shift the pieces with chopped bananas and pineapple rings.

If we fry on skewers, we alternate chicken meat with fruits.

Indian chicken skewers recipe

Shashlik, prepared according to this recipe from India, differs from traditional meat in its unusual aroma and rich taste.

For cooking you will need:

chicken fillet - 1 kg;
freshly squeezed lemon juice - 0.25 cups;
sour cream - 0.25 cups;
minced garlic - 4 cloves;
coriander - 1.5 tbsp. l.;
melted butter - 2 tbsp. l.;
ground cumin - 2 tsp;
turmeric - 1 tsp;
salt - 0.5 tsp;
cayenne pepper - 0.5 pcs.
ground ginger - on the tip of a spoon.

We cut the chicken breasts into small pieces 3 cm in size. Put them in a container and sprinkle with lemon juice, salt.

We leave the meat to soak in the juice for half an hour. Put sour cream in a separate container and add coriander, garlic and all seasonings to it.

Mix the sauce and pour over the chicken. The chicken will marinate in this sauce for about 3 hours.

Such a chicken is fried for no longer than 6 minutes on bamboo skewers.

Shish kebab recipes on chicken skewers with dried fruits

This is the fastest barbecue recipe, since marinating time is not required at all.

For cooking you will need:

chicken breasts - 600 gr.;
pitted prunes - 250 gr.;
dried apricots - 300 gr.;
vegetable oil - 1 tbsp. l.;
juice from 1 lemon;
chili powder;
salt.

We cut the chicken breast into cubes and immediately string them on wooden skewers, alternating with dried fruits.

Separately, we make a sauce from vegetable oil, lemon juice and seasonings.

We coat the prepared skewers with this sauce and immediately proceed to frying on charcoal.

Fish barbecue recipes

Many simply give up on the idea of cooking fish over a fire. But in vain.

After all, this is not just a useful, but an incredibly tasty product, which, after being over the coals, acquires an unforgettable taste.

The main thing is to marinate the fish correctly, without spoiling it with vinegar or a large amount of lemon juice, from which the tender meat will simply crumble.

Delicious sturgeon skewers

Despite the fact that sturgeon belongs to the noble species of fish, it can easily be spoiled.

For cooking you will need:

sturgeon - 1 kg;
onions - 1 pc.;
salt;
pepper.

We clean the fish from the skin, remove the backbone and large bones.

We take wet wipes and wrap the fish in it, after which we send it to the refrigerator, where it will spend a couple of hours.

After two hours, we take the fish out of the cold, cut into portions. Onions need to be peeled and grated.

Add onion, salt and pepper to the fish, mix gently and immediately string on skewers.

Served fish from the campfire with vegetables, both fresh and grilled.

Assorted fruits, which include oranges, bananas, kiwi, sweet corn and grapes, are also suitable for such a dish.

Interesting mackerel skewers with bananas

Indeed, mackerel barbecue is unusual. But he will definitely like his piquancy.

In addition, such a low-calorie dish is suitable for any diet.

For cooking you will need:

mackerel - 800 gr.;
bacon - 100 gr.;
banana - 1 pc.;
orange juice - 100 ml;
salt;
pepper.

For sauce:

mango - 1 pc.;
chili pepper - 0.5 pod or 1 tsp;
onions - 1 pc.;
juice of 1 lemon;
cilantro.

We cut the mackerel into fillets without removing the skin. Mode for stripes, salt, pepper and wrap in the form of rolls.

Separately, we cut the bacon into thin plates, and the banana into slices.

Sprinkle bacon with orange juice, put a piece of banana on it and also wrap it in roulettes. We string fish and bacon rolls alternately on skewers. Now the fish skewers can be fried.

No less interesting is the sauce for such a dish. Soften the mango with a fork.

If you haven’t bought such an exotic fruit, you can safely replace it with plum jam.

Add chili pepper and lemon juice to the pulp. Peel and grate the onion, and finely chop the cilantro.

These ingredients are also added to the sauce. Mix everything - the sauce is ready to serve.

Best Seafood Kebab Recipes

Seafood skewers are no less interesting. They will decorate and diversify any table.

squid skewers recipe

Charcoal-cooked calamari has an unexpected flavor that even those who don't have much respect for charcoal foods will love.

For cooking you will need:

squid - 500 gr.;
lime - 2 pcs.;
chili pepper - 1 pc.;
sugar - 1 tbsp. l.;
cilantro - 1 bunch;
mint leaves - 1 bunch;
wine vinegar - 3 tbsp. l.;
olive oil - 1 tbsp. l.;
green onion - 1 bunch;
salt.

To prepare the marinade, chop the greens of cilantro, mint.

Add sugar, wine vinegar, olive oil, finely chopped chili pepper, salt to the gruel.

We clean squids from films. This is easier to do if you douse the carcasses with boiling water and lower them into cold water.

Prepared carcasses cut into pieces of 15 cm each. We lower the squids into the marinade, where they should spend about 1.5 hours.

Pickled squids are prepared no longer than 3-4 minutes. Serve squid skewers with sauce, for which we heat the rest of the marinade.

You can also serve squid with sliced lime and green onions lightly baked on charcoal.

Mexican shrimp skewers recipe

Surprise your guests with a light king prawn kebab, accompanied by an unusual relish.

For cooking you will need:

king prawns - 24 pcs.;
cumin - 3 tbsp. l.;
fennel - 3 tbsp. l.;
coriander - 3 tbsp. l.;
black pepper - 3 tbsp. l.;
cayenne pepper - 3 tbsp. l.;
olive oil - 6 tbsp. l.;
mango - 1 pc.;
Bulgarian pepper - 1 pc.;
onion - 1 pc.;
parsley greens - 1 bunch;
orange juice - 2 tbsp. l.

Cumin, fennel, coriander and black peppercorns are placed in a dry frying pan and heated until it clicks and has a pleasant aroma.

We shift the toasted spices into a mortar, add cayenne pepper to them and grind until a powder is obtained.

Wash the king prawns and remove the shell from them. We string shrimp on thin metal or wooden skewers.

Rub the shrimp directly on the skewers with the seasoning mixture and drizzle with oil.

Bake the shrimp skewers for no longer than 3-5 minutes, turning the skewers periodically.

To prepare the original Mexican relish, finely chop mango, sweet red pepper, red onion and parsley.

To the vegetables, add olive oil and orange juice, 2 tablespoons each. It remains to mix all the ingredients and you can serve with shrimp skewers.

Video: unusual kebabs

The history of the origin of the dish

Shashlik- This is usually a meat dish cooked on the heat of smoldering coals. The history of its origin goes back to ancient times. As for the country of origin of the barbecue, it is not possible to determine it. Although many people believe that meat fried on a spit was pumped into our kitchen from the cuisine of the peoples of the Caucasus. However, this view is fundamentally wrong. In fact, almost all the peoples of the world cooked meat strung on a skewer and baked in the heat of a burnt out fire.

The origin of the very word "kebab" is associated with the language of the Crimean Tatars, in which the word "shish" means a skewer, and "shish kebab" is translated as something on a spit. In Turkey, for example, which is very close to the culture of the Crimean Tatars, this dish is called shish kebab, where fried meat is called kebab. Thus, shish kebab is meat fried on a spit.

History claims that a similar dish existed in Ancient Rus'. Here it was called "twisted". In fact, this was the barbecue, which is known to us now.

Refuting the fact that the historical homeland of barbecue is the countries of the Caucasus, we still do not refute that this dish was prepared in them. So, for example, in Georgia it was called "mtsvadi", in Ayzerbajan - "kebab", and in Armenia - "khorovats". Thus, we can conclude that the history of barbecue for each country has its own.

Types of kebabs

The types of kebabs are very diverse. There are hundreds of different recipes for this dish. The difference between the types of kebabs, as a rule, lies in the main ingredient from which they are prepared. In addition, there may be differences in the marinade, which can significantly change the taste characteristics of such a dish.

In general, there are four main types of barbecue:

meat skewers;
fish skewers;
mushroom skewers.

We will discuss each type of dish in more detail later in the article.

From meat

The most common type of kebab is meat kebab. That is, its main component is animal or poultry meat. Most often, pork and lamb are used, as well as chicken. You can also find many recipes for beef skewers. In addition, organ meats can be used to prepare this dish. However, such a variation, as they say, "an amateur." Less commonly, rabbit meat is used to make barbecue, as well as the meat of birds such as geese, turkeys, and ducks. It is also permissible to use game. In addition, you can use the meat of wild animals, such as wild boar or hare. However, in the case of a wild boar, it should be borne in mind that its meat is quite tough and has a specific smell, and therefore it must be marinated before frying.

Thus, kebab can be prepared from any type of meat or from any offal. Each case will have its own nuances of preparation. So, for example, if you take lean meat, then you will need to add pieces of lard to it, which, under the influence of temperature, will melt and soak the barbecue. Thus, it will turn out more juicy and soft.

There are some subtleties in cutting meat, and there are also tricks regarding marinades, but, however, you can learn more about this from those step-by-step photo recipes that are given on this site.

From fish

Fish skewers are also quite popular. It is practically not inferior to its meat version. For those who are preparing it for the first time, a completely logical question arises: what kind of fish to make barbecue. The answer in this case is very simple. Any one you like! You can use sea, river or any other fish. You can even experiment with herring, unless you are confused by its specific smell that occurs during heat treatment.

Most often, mackerel, as well as fish with red meat, are used to make fish kebabs. As for the marinade, in this case it is quite acceptable. It is prepared, as a rule, on the basis of lemon juice.

There are some tricks in cooking fish skewers that must be taken into account in order to end up with a really tasty dish. So, for example, you should turn the fish over only once, so that it does not turn out too dry. In addition, it is better to wrap it in food foil for baking. Otherwise, the finished fish may fall apart.

From vegetables

Vegetable kebab is a great alternative to the classic meat kebab, because for some reason a person may not eat meat. Therefore, if you, for example, fast or do not eat meat due to personal beliefs, then vegetable kebab will come in handy. In addition, it should be understood that it is more useful for the body. Still, the digestion of vegetables rich in fiber is much easier.

To prepare this type of barbecue, you can use the following vegetables: eggplant, bell pepper, zucchini, potatoes, boiled corn, onions, tomatoes and many others. Thus, You can use whatever products you like..

It is worth noting that vegetable kebabs and meat kebabs, as well as fish kebabs are not mutually exclusive dishes. Vegetables baked over coals can be used as a side dish for meat or fish.

From mushrooms

Mushroom kebab is another type of kebab that can be categorized as lean and vegetarian dishes. They are prepared very easily and quickly. Mushrooms can not even pickle. It is enough to rinse them from dirt, and then salt and pepper. These manipulations will be quite enough to send the mushrooms to bake over the coals.

Most often, champignons are used to prepare mushroom kebabs. And this is absolutely not surprising! It is simply impossible to get poisoned by these mushrooms. In addition, they have a very delicate and pleasant taste. Of course, using forest mushrooms is also acceptable, but there are still some nuances. First of all, you need to be one hundred percent sure that the mushrooms are edible and not poisonous, in addition, they need to be cleaned. In general, cooking forest mushrooms is a whole thing. With champignons, everything is much simpler.

Mushrooms, just like charcoal-cooked vegetables, can be a great side dish for meat or fish skewers.

The best barbecue marinades

Marinades for barbecue are a very important component of this dish. Properly selected, it can significantly change the taste of meat or fish.

Many people wonder what is the best marinade. However, there is simply no single answer to this question. Everything here is very individual and depends on the personal preferences of each individual.

For meat, fish, vegetable and mushroom kebabs, one universal marinade can be distinguished. Neem is lemon juice. It is able to soften the meat, helps to ensure that the fish does not fall apart during the baking process, and also gives a piquant touch to vegetables and mushrooms.

If we are talking about marinades for barbecue, then, most likely, we mean marinade specifically for meat. As a rule, the recipes for their preparation are very simple and do not include too many components. Vinegar, wine, kefir, mayonnaise, mustard, mineral water, juices (pineapple, pomegranate, lemon, tomato and some others) are most often used as the main ingredient for marinade.

So, in order to determine the best marinade option, you will most likely have to try out more than a dozen different recipes.

We hope that in this category of our site you will be able to choose both a suitable barbecue recipe and a suitable marinade recipe. By the way, all recipes are provided with detailed step-by-step instructions and photos. Good luck!

If you think that meat is also meat in Africa, then you are greatly mistaken.
Moreover, a similar dish in other countries has a completely different name, the original product for cooking and the tradition of absorption. Check it out. You did not even suspect how different meat grilled on coals can be.

1. Karn asada (Mexico)

Karn Asada is thinly sliced roast beef wrapped in tacos and burritos. It can be served with guacamole, salsa, fried onions and beans. The marinade sauce is usually simple and consists of lemon juice, garlic and pepper.

2. Chuan (China)

These are small pieces of meat fried on skewers. Chuan originated in China's Xinjiang province, and in recent years has spread to the rest of the country, especially Beijing. Chuan can be seasoned to taste, but is usually cumin seeds, pepper, salt, and sesame oil. For chuan, completely different meats are used, including fish and chicken.

3. Bulgogi (South Korea)

Bulgogi is beef marinated in soy sauce with garlic, peppers, pears, green onions, ginger, and porcini mushrooms for added flavor.
Before serving, the meat is usually wrapped in lettuce leaves and sprinkled with garlic. It also comes with a special sauce.

4. Yakiniku (Japan)

The meat is grilled on charcoal without marinating, but after it is ready, it is eaten with sauce. Like most oriental sauces, it is sweet and sour based on soy, sesame and garlic.

5. Satai (Thailand, Malaysia, Singapore, Indonesia)

The meat varies by region, but the marinade remains common. Unlike Chinese cuisine, coconut milk is used here. Peanut butter sauce with ginger, garlic, pepper and salt makes the meat very satisfying, so you won’t be able to eat much.

6. Lechon (Spain, Philippines, Cuba, Puerto Rico)

This is a pig roasted whole on a spit. It looks pretty creepy, instead of traditional street sausages, a whole carcass is cooked on the coals. It is the national dish of the Philippines, where the conquistadors brought it in the 16th century, it is also loved in Puerto Rico and other Spanish-speaking regions of Latin America. And although in each of these countries it is called the same, but the tastes are different depending on the region.

7. Tandoori (India, Pakistan, Bangladesh)

Tandoori is chicken cooked over a fire in a clay oven called a tandoor. The meat is marinated first in yogurt and then in tandoori masala spices, tada includes a mixture of garam masala, garlic, ginger, onion and cayenne pepper.

8. Souvlaki (Mediterranean Sea)

Usually, pork is used to make souvlaki (traditionally in Greece), less often lamb and chicken or fish (in other countries or for tourists). The meat is cut into small pieces and marinated in a mixture of olive oil, oregano, lemon juice, salt and pepper, then strung on short skewers and barbecued over an open fire or on a baking sheet set on coals, due to which the meat is quite dry.
Souvlaki are considered Greek fast food and are sold in almost all fast food restaurants and eateries.

9. Braai (South Africa)

Barbecue in South Africa is called Braai. To prepare it, local chefs make a container from a metal barrel, cutting it in half, put metal nets and meat on top. What kind of meat it will be depends on the region and can vary from chicken wings with peanut butter and apricot jam to zebra meat with sauce, although this is infrequent.

10. Yerk (Jamaica)

Yerk is a Jamaican style of grilling marinated or smoked meat in a very spicy mixture of spices called Yerk's Jamaican Spice Mix, which has spread with Caribbean cuisine throughout the world. Yerk is traditionally used for chicken and pork, rubbed on meat or by adding liquid (water, lemon or orange juice, vinegar...) to make a marinade. Modern chefs also use the yerk spice mix to cook fish, seafood, beef, lamb, sausages, and tofu.
The two main ingredients of yerk are Jamaican (allspice) pepper and hot red pepper, which can be supplemented with cloves, cinnamon, green onions, nutmeg, thyme, garlic, ginger, salt.

Japanese shish kebab

In Japan, since ancient times, meat has been cooked on hot coals, stringing pieces of it on bamboo sticks 15 cm long. As a rule, this is a bird. Balls rolled from minced meat, offal, and chicken skin are also strung. That is why the kebabs are called "yakitori" (fried poultry).
Especially popular is "motsuyaki" - pieces of fried pork liver. This dish is rich in iron and vitamins.

The secret to delicious yakitori is the sweet and sour soy-based tare sauce that is drizzled over the grilled meat.

The finished kebab is sprinkled with hot pepper mixed with other seasonings.
Only a foreigner will begin to remove pieces of meat from bamboo daddies. The Japanese eat it by biting directly off skewers and drinking cold beer.

Ingredients: 6 art. red table wine, 6 teaspoons soy sauce, 1/2 teaspoon granulated sugar, 1/2 teaspoon ground ginger, 2 chickens, 1 stalk green leek, 1 bunch green onions, 1 fresh paprika, 1 Art. a spoonful of breadcrumbs.

Mix wine, soy sauce, sugar, ginger, put the dishes on fire, let it boil, add flour, stirring so that no lumps form, cool.

Cut the chicken meat from the bones, cut into small pieces.
Cut the onion into 2 cm pieces.

Cut paprika in half, remove core and seeds.

Meat, peppers and onions, alternating, put on skewers, pour over the sauce and fry on each side for 12 minutes.

How to cook the right barbecue? The art of roasting meat on a fire, and later - on the heat of hot coals - a person mastered in ancient times. This simple principle was gradually supplemented with new elements that improved the taste of the dish, until the barbecue as we know it appeared. The word "kebab" or "shish kebab" is of Turkic origin. It was brought to the Caucasus and Russia around the 18th century from the Crimean Tatars. In the Caucasus, different peoples call barbecue in their own way: Azerbaijanis - kebab, Armenians - khorovats, Georgians - mtsvadi, in Turkey - shish-kebab.

There are dishes similar to shish kebab in different parts of the world. In Europe, this is barbecue (also a word of Turkic origin) - pieces of meat or sausages are fried over coals on a metal grid or rods, constantly turning over. In Brazil - shurasko - large pieces of meat are fried on skewers, as in medieval European castles, and as they cook, the top fried layer is cut off from it. In Japan, barbecue is prepared from fish and various seafood, while pickled ginger is served with the finished dish, which, according to the Japanese, beats off the smell of the coal on which the dish was prepared. In some countries of Africa (especially in that part of the continent where there is vegetation), shish kebab is cooked on fragrant twigs of saxaul and boxwood. Korean duck skewers are called orikogikui. A whole duck is stuffed with spices and herbs and cooked on a spit or in the oven.

Meat selection

From numerous films, stories and recipes of Caucasian cuisine, it is known that lamb is ideal for barbecue. Indeed, the right lamb skewers have a certain attractive power. The aroma and taste of meat, seasoned with delicate and spicy sauces based on berries and fresh tomatoes, and supplemented with dry wine, convinces you to opt for lamb. However, there is a huge selection of meat, barbecue from which will be no worse. Each type of meat has its advantages and disadvantages, so choose meat based on your needs and desired result. And do not forget that in many countries meat of large fish or birds is used for barbecue. If you still decide to stop at lamb, then try to follow the simple rules for choosing meat. Lamb should be young and lean. If possible, buy a young (up to 10 kg) whole lamb. Trim off excess fat and cut the meat into small pieces.

Marinade

Most often, barbecue meat is marinated to give it softness or a special aroma and taste. If the meat is fresh (that is, really fresh, and not just bought on the market) and even more so from a young lamb, then it may not be marinated. In other cases, especially if the meat is from an adult or old animal, or if it is beef or chicken, marinade is necessary. There are many options for barbecue marinades for every taste.

In the Crimea, Tatars marinate meat in milk; in the Caucasus, they are marinated in wine or in a mixture of vinegar, minced onion (not chopped onion rings, namely minced meat), pepper and salt. Usually, the meat is marinated from 15 minutes to 2 hours, and only in exceptional cases (for example, to give it a special spiciness) is it left overnight. It has been observed that vinegar and wine dull the natural taste of meat, so it is not recommended to make a “night” marinade with these components. Carbonated mineral water softens meat very well. Acidic juices are good for marinade, especially pomegranate. Tough meat can be softened with kiwi slices. In Australia, barbecue meat is marinated in strong tea leaves. Some lovers of experiments pickle meat in mayonnaise (industrial production), ketchup and beer. But, given the composition of modern mayonnaise, ketchup and beer, this can be considered blasphemy in relation to meat and one's own stomachs.

Coal preparation

The right kebab is cooked not on an open fire, but in the heat from charcoal or burnt branches and logs. There is an option to buy ready-made coals in the store and just heat them up, or you can cook your own coals. For raw materials, any species of deciduous trees is suitable. It is best to use dry, medium-sized branches (small ones will quickly burn out, turning into ashes, while large ones will burn for so long that it can be critical for your appetite). Cherry, apple and pear branches are ideal raw materials. Just don't try to burn them raw! Find dry branches of a suitable thickness (3-7 cm in diameter), make a fire in the brazier and let the branches burn out, filling the bottom of the brazier. At the bottom there should be the thickest branches that can be “fed” with smaller ones.

In no case do not cook barbecue on coals from coniferous trees - spruce, pine, fir, larch arborvitae. And also from ash, poplar, maple, oleander, alder firewood. Their wood contains poisonous resins and can at least spoil the taste, and if you overdo it with smoke, then send you to the hospital with poisoning. Particular attention should be paid to the oleander - the smoke of this beautiful shrub with beautiful flowers is very poisonous! It is also not customary to use mountain ash, willow, aspen, acacia and elms for a fire, and therefore for a barbecue.

Barbecue (a container for a fire and subsequent coals) and skewers (skewers for meat) can be of any size and design, based on your needs. Many modern peoples, not to mention the ancient ones, use a stone hearth and sticks soaked in water for this purpose. In Asia, barbecue (sate) is still fried on bamboo or palm sticks soaked in water.

Types of barbecue

The classic correct barbecue is made from lamb, less often - beef, even less often - from pork. Let us dwell on the lamb version, as a reference. So, for lamb skewers, you will need fresh meat (it is very important that the meat is not frozen). The meat is cleaned of veins, excess fat and films. For the marinade, you will need onions (a lot), salt, pepper, fresh tomatoes. Prepare a marinade from minced onion (half of the total amount of onion), coarsely chopped onion rings, tomatoes and spices. Cut the meat into large enough pieces (small ones can “burn out” or overcook quickly, and the kebab will be dry). For beef, marinade is recommended to be prepared with carbonated mineral water. Let the meat marinate in a cool place for an hour or two, and at this time you can start cooking coals. When the coals are almost ready and there is less and less open flame, you can heat the skewers. This is done so that when the meat is pierced on the skewer, juice does not flow out. When meat comes into contact with hot metal, the meat in these places is fried, and all the juice remains inside. When there is no more open flame left, and the skewers are hot, you can chop pieces of meat, onions and tomatoes one by one and place the skewers on the grill. Turn the skewers from time to time and pour the marinade over the meat (in small quantities). Lamb is cooked for 15-25 minutes (depending on the size of the pieces), beef, on average, 5-10 minutes longer. Readiness is determined by piercing the meat with a needle. If the needle passes freely through and does not leave a bloody trail, but is stained with clear juice, the kebab is ready. Also a sign of readiness is a brown "tan" of the outer part of the meat and a pale pink inside.

Pork skewers- the simplest option, since pork is initially soft, fatty, cooks quickly, you can marinate not so long (up to 2 hours). In addition, pork is affordable and easy to find in the markets. The minus of pork is its fat content. Pork kebab is very high-calorie, with an abundance of fat, so it requires a special sauce. Medium-spicy sour berry sauce goes well with pork.

Poultry shish kebab. Speaking of a bird, chicken meat is meant first of all. Many peoples cook barbecue (or dishes similar in principle) from chicken. Poultry meat is marinated in the same way as other types of meat, but a little longer (3-4 hours). It is better to serve dry white wine with chicken kebab, having previously cooled it to 10-14 ° C.

Fish shish kebab found in Asian countries, coastal regions of Southeast Asia, Japan and other countries where fish often replaces meat. Also, fish kebabs are popular near large rivers, and locals traditionally eat more fish than meat. Beluga, sturgeon, salmon, cod, tuna meat is suitable for barbecue. If the fish is oily, then it should not be marinated, but only sprinkled with lemon juice from time to time. But for dry species (for example, cod) you need a marinade (for example, from sour cream). Garnishes of vegetables or potatoes baked in foil are well suited to fish kebabs.

Sate (satay) - Malay relative of barbecue. The only thing that sate has in common with kebabs is, perhaps, that these are pieces of meat strung on sticks and fried over charcoal. This is where the similarity ends. Any type of meat is suitable for making sate - beef, lamb, pork, chicken and fish. Most often it is beef or chicken. As with any barbecue, the meat is soaked in the marinade. Marinade for sate is made from a mixture of a wide variety of spices and herbs. Usually it is onion, garlic, cumin, turmeric, coriander, ground with sugar and salt, while the main element of marianade is turmeric. This bright yellow spice in the marinade gives a golden yellow hue. The meat for barbecue is cut into very small cubes and marinated for several hours. Then the pieces are strung on bamboo sticks soaked in water. The wood is soaked so that it can withstand the temperature of the coals during cooking. Of course, the aroma of bamboo additionally saturates the meat, and the slightly smoldering tips of the sticks flavor with smoke. Sate is fried, like a regular barbecue, on coals. But the most important thing in cooking is sprinkling it with a mixture of condensed milk (without sugar!) and vegetable oil when cooking. This is done with a brush made from a sprig of lemongrass. Sate cooks very quickly, so be careful not to overcook (that is, char) the tiny pieces of meat. Properly cooked sate is a fairly soft meat with a light crust, with aromas of spices and bamboo. An important part of serving sate to the table is a rather spicy sauce, which includes peanut butter common in Asia, hot chili, garlic, onion, milk and salt. In Asia, it is customary to eat sate in small eateries or at home with guests when there is enough time to enjoy the cooking process.

Salt the barbecue meat sparingly. Remember that salt dries the meat, the juice leaves, the pieces become covered with an ugly hard crust. Try salting sauces. If you like heavily salted meat, then you can salt it separately after cooking. Also, you should not use vinegar, wine and mayonnaise in marinades to soften meat (it contains a lot of vinegar and other elements alien to barbecue business). Carbonated mineral water and sweet and sour juices (for example, pomegranate) soften meat very well. Do not forget about coniferous and poisonous wood, track what kind of firewood will be the basis of your coals.

Sauces for barbecue

For the correct perception of the taste of shish kebab, an appropriate sauce is needed. This is the vector of changing the taste of barbecue, which emphasizes the merits of fried meat, but at the same time does not interrupt it with its own taste. The general rules for sauces are that they emphasize the taste of meat, do not put pressure on it, and in no case replace it with your own. The sauce should not be overly peppery or overly salty. At the same time, the sauce must be made spicy, with a slight sourness. Georgian plum sauce "tkemali" can be considered an ideal sauce for shish kebab, garlic sauces are good options, made from fresh tomatoes, creamy lemon, mushroom or Dutch made from yolks and butter. All kebab sauces have one thing in common - moderation of taste and aroma.

A barbecue side dish is a pretty important addition. The best garnish is greens: lettuce, parsley, dill, cilantro and other available herbs. You can use vegetables: fresh tomatoes and cucumbers. Or eggplant baked in foil or on coals, sweet peppers, tomatoes. Potatoes, rice and other hearty side dishes are not recommended.

Dry red wine is suitable for any meat, and even more so for fried meat. It should be at room temperature (if outdoors, then no higher than 20-23 ° C). Dry white wine is more suitable for poultry or fish meat. White wine is usually cooled to 10-14°C. Beer does not go well with barbecue and vodka and other strong drinks do not fit at all. Alcohol lovers may object, but you can’t argue with the facts: vodka burns the receptors of the tongue and it doesn’t matter what it is - skillfully cooked lamb skewers or sausages fried over a fire.

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