In Russia, as in many other countries of the world, there is a tradition to relax with family or friends in nature. It doesn't matter what time of year: spring, summer or autumn. The most important thing is that the sun shines, and the sky is clear and clean. It's no secret that when going out into nature, there must be a barbecue, without which it is unlikely that a real vacation will turn out. In America, it is customary to invite friends not to “kebabs”, but to “barbecue”. Basically, that's the only difference.

Shish kebab is always very fragrant, juicy and tasty. Few can resist him. This dish came to us from Georgia. But only the Georgians call it a little differently - "mtsvadi". The word "barbecue" began to be used after the Crimean campaigns of the famous and proud Minikh. It comes from the word "shish", in translation it means "skewer". That is, "kebab" is what is on the spit. Whoever wants what he wants, then strings it on a skewer: chicken, pieces of fish, meat, vegetables, mushrooms, bread, etc. Soldiers often used their bayonet as a skewer. In our time, the skewer is commonly called a skewer. Not only in Russia, but also in many countries of the world, barbecue is one of the favorite dishes.

As for the barbecue, in translation it means "a whole fried piece of meat on a spit." In addition to meat, Americans fry other foods. That is, a barbecue is a picnic, a company of friends or relatives who fry certain foods on the grill and eat them right away. Basically, barbecues are held once a week - on weekends.

Grilled pork with a bone can be called the most chic and most popular dish. As a rule, such meat is not marinated, but lightly beaten with a special wooden or metal mallet, then sprinkled with salt and pepper and roasted over charcoal. Turn the meat about every five minutes to ensure it cooks evenly and doesn't burn. As a side dish, you can use cucumbers, tomatoes, potatoes, onions, bread, herbs, etc.

If a guy wants to surprise his beloved with a gourmet dish, then he invites her to a barbecue with seafood and fish. Often, fresh fish does not need to be marinated. It is cleaned, washed, sprinkled with salt and other spices, lubricated with vegetable oil, then put on fire. If the fish is small, then it is put whole, if it is large, it is cut into small pieces (2-3 cm).

To make the meat sharp, juicy and tender, it must first be marinated. This method is used when cooking kebabs from lamb, pork, chicken wings, small chickens. Today, there are many options for barbecue marinades.

The fastest and simplest marinade is not vinegar, but kefir. They take small pieces of meat, add spices, a lot of onion, cut into rings, and pour it all with kefir. Withstand an hour or two and start frying the barbecue. Putting the marinade in the refrigerator is not recommended. They do not salt the marinade, but the meat itself, before putting it on the fire. For those who want to enjoy a delicious kebab quickly, we can advise you to use the services of our kebab delivery service, which will delight you with your favorite dish in less than 1 hour after your phone call-order.

Pork neck skewers

Ingredients:

• Pork - 2-3 kg;
• Lemon - 2 pieces;
• Salt and black pepper to taste;
• Onions - 5 pieces.

Cut the pork into small pieces and place in a bowl. Salt and pepper to taste, add the juice of two lemons. Put the onion on top, close the lid and mix well. Leave for six hours to soften the meat. Before you put the kebab on the skewer, it should be thoroughly poured with the remaining sauce. Before serving, decorate the dish with tomatoes, cucumbers and herbs.

Pork skewers

• Pork without bones - 500 g;
• Paprika - 2 teaspoons;
• Ground coriander seeds - 1 teaspoon;
• Ground cumin - 1.5 teaspoons;
• Chopped ground basil - 1 teaspoon;
• Ground ginger - 1/4 teaspoon;
• Olive oil - 2 tablespoons;
• Bay leaf - 1 leaf;
• Salt, pepper to taste.

You will also need a pinch of capsicum, ground cinnamon and ground nutmeg.

Mix all ingredients except lemon slices and pork. Then add pork and mix together with the resulting marinade. We cover all this with a lid and leave it for 10 hours in the refrigerator, turning the meat from time to time. While marinating, heat up the grill. We string the shish kebab on small skewers and bake until fully cooked, constantly turning it over so that all sides are well fried. Meat marinated in this way is very soft, tender and juicy. Serve hot with vegetables or potatoes.

Pork skewers with tomatoes

• Meat - 500 g;
• Onions - 4 pieces;
• Fresh tomatoes - 6 pieces;
• Garlic - 2-3 cloves;
• Salt, pepper to taste.

We wash the meat, cut into small pieces, add pepper, salt, onion sliced ​​​​into rings and sliced ​​\u200b\u200btomatoes. We put the marinated meat in a cold place for 8 hours. Like any other shish kebab, we first string it on the horns, then sprinkle with a mixture of pepper, garlic and vinegar. Grill over coals until fully cooked, turning from time to time.

Pork and lamb shish kebab

• Meat of the hind leg (fresh lamb or pork) or kidney part - 2 kg;
• Dry white wine - 1 glass;
• Greens - 40g;
• Green onions - 2 pieces;
• Onions - 8 pieces;
• Salt, pepper to taste.

We cut the meat into equal small slices, put in a bowl, salt, pepper and mix well. Add chopped onion rings and dry white wine. Once again, mix everything well. Cover the meat with a lid and put in the refrigerator for four hours. We put the meat on skewers and fry until cooked. When the kebab is fully cooked, serve it on a large plate and decorate with fresh onions and herbs.

Steppe barbecue

• Lamb pulp - 800 g;
• Onion - 2-3 pieces;
• Garlic - half a head;
• Spicy greens (cilantro, dill, parsley) - 100-150g;
• Salt, pepper to taste.

Finely chop the herbs, garlic and onion, salt and pepper. We cut the lamb (10-15 cm) into oblong strips, wrap the minced meat with herbs, garlic, onions in them and string them on skewers. We roast on coals.

Vegetables can be baked both separately and together with barbecue. Both in the first and in the second case, they are very tasty and healthy. To cook them, you just need to string everything that is available on skewers, for example, sweet peppers, zucchini, onion rings, tomato slices, corn, etc.

The wieners and sausages pierced with skewers are very tasty! Sometimes they are strung alternately with pieces of black bread, which give a unique aroma and taste.

Shashlik is most often eaten with ketchup, mayonnaise or other sauce. In addition to sauces, fresh kebabs fall along with herbs, vegetables and potatoes.

A trip to nature is simply impossible without a delicious barbecue and marinated fish.

Sturgeon barbecue

• Stellate sturgeon or sturgeon - about 400 g;
• Sour cream - 30 g;
• Onions - about 50 g;
• Green parsley - 30 g;
• Tkemali sauce - 50 g;
• Spices, salt to taste.

First cooking method

We remove the cartilage from the sturgeon and remove the skin. Cut the fish into small pieces (50 g) and string on skewers. We roast on a fire, in a brazier or over coals. Before frying, fish bones can be mixed with grated onions, pepper and salt. When the kebab is ready, sprinkle it with lemon juice, serve greens, spices and salt separately.

The second cooking method

The fish fillet without cartilage and skin is cut into 2 long pieces, so that one piece fits into one serving. Then we pepper the fish, salt it, string it on skewers, grease it with fresh sour cream and cook it over the coals.

When the fish is baked, it is served on a large plate or on a skewer. It is decorated with onion rings, parsley and herbs. It goes well with spicy sauces such as tkemali.

Salmon barbecue

• Salmon - 1.5 kg;
• Olives - 1 bank;
• Lemon - 1 piece;
• Soy sauce - 3 tbsp. spoons;
• White wine - 1 glass;
• Spices for fish to taste.

Make the marinade: mix soy sauce, wine and fish spices. We cut the salmon into small pieces, put it in a pan and fill it with our marinade. After that, string the pieces of salmon on skewers and alternate with olives. To the table, this dish can be served both cold and hot, along with lemon and olives.

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Excellent cheat sheet for cooking barbecue.
It will be useful to everyone for the May holidays;)
So, 15 types of kebabs.
We read, we learn, we practice.
A few wood chips, some paper, and a few pieces of dry charcoal should ignite on their own without any lighter fluid.
No need to desperately blow and dirty your nose with soot! If there is not enough wind, use a fan.
If the wind is too strong, place the barbecue so that the wind does not blow out the burning coal.

Pour twice as much coal as you usually take on top of the burning coals.
Let it flare up by itself, do not touch it, go about your business.


Use tongs to remove those coals that lay at the top and have not yet had time to really flare up.
Set them aside in a slide on the other side of the barbecue.
Perhaps they will be needed soon, and during this time they will just have time to flare up properly.


Leave only well-burned coals and move them apart in slides to the edges of the barbecue, leaving the middle free.
So it is necessary that the kebab is well fried around the edges and not burnt in the middle.
Let the coal cover with the first white ash, then fan it with a fan and put on a barbecue - now everything will work out!
Why an onion?


Very often, onions are used for marinating kebabs.
What for? Apparently, to influence the taste and texture of the meat.
But tell me, if you shift the meat with whole onions, will the meat somehow change? No!
But if you just cut the onion, then in this case the impact will be quite insignificant!
Therefore, sprinkle the chopped onion with coarse salt and spices, and crush it properly with your hands so that it starts the juice.
Now let's get some meat!
It doesn't get easier


Cut the back of the lamb thigh into small pieces.
Cut the chicken into flat squares.
Toss meat and lard with salted onion, cumin, crushed coriander seeds and black pepper.


Grill the kebab after marinating for two hours, carefully removing all the onions from the meat.


Turn the skewers frequently as soon as juice and fat start dripping from them.
Don't let the coals ignite.


In 10-12 minutes everything will be fine!
It's about the meat!


The easiest way to cook a good kebab from quality meat.
Marbled beef skewers require virtually no marinade.
It will be enough to salt the meat and season it with pepper.

Proper roasting is much more important than spices.
If the meat is tender and juicy in itself, then in order to preserve its juiciness, the pieces for the barbecue should be cut a little larger.
About nonsense
There is no greater stupidity than the phrase "Real kebab comes only from ..." - you can finish the sentence at your discretion.
Barbecue is almost anything strung on skewers and fried over coals.
Not to mention meat, even if it's pork in a lamb book.


And without me, everyone knows that the pork neck is a miracle, how good it is for barbecue.
I would have fried it too ... well, almost without spices.
But out of respect for tradition, here you are, please!
Grate a couple of medium tomatoes through a grater and drain the clear, almost colorless juice.
Let the pulp, seeds and skin remain in a fine sieve or muslin.
Add the same amount of soy sauce, starch, paprika, honey, salt and a little sesame oil to the tomato juice. Stir the marinade well and dip rather coarsely chopped meat into it.


Separately cut into small cubes hot pepper, leek, garlic.
Thread meat onto skewers and sprinkle with this mixture.


While frying the kebab, after the meat is already covered with the first crust, apply the remaining marinade in the bowl with a brush.
Watch the barbecue carefully, because such a marinade is prone to burning.

But with a bowl of rice vodka, such a barbecue is very good and justifies all the trouble.
What's worse than fish?
The sterlet grown by farmers is still red in appearance, but its taste has let us down. Weak in taste, and almost no aroma!


It turns out that there is no reason to refuse spices!
And what spices - the brightest and most fragrant, not to say sharp.
Three tablespoons of plain yogurt (katyk, matsoni, even sour cream - all will do), one and a half tablespoons of tomato paste, two tablespoons of Indian tandoori masala mixture, half a head of garlic, a good piece of ginger, a tablespoon of paprika, cardamom seeds from ten pods, a teaspoon of red pepper, a couple of tablespoons of vegetable oil, salt - chop all this and mix with a blender and apply to the fish.
Leave for six hours in a cool place.


I don't like to fry fish in a wire frame.
I want to fry it properly, from all sides.
Therefore, only a shampoo!


I don't know why there's a lemon here?
Lemon is useless, to be honest!
Guests will remember this fish for a very long time, without any lemon, believe me.
Lamb eggs, God forgive me!


They always don't know what to do with those lamb eggs!
Cut lengthwise without cutting too deep. Remove shells.
More to choose from:
1) cut, salt, string on a skewer and send to the grill. Don't overcook!
2) salt, sprinkle with a mixture of red peppers - hot and sweet - with breadcrumbs and send to the grill.
Serve in all cases with lemon or nar-sharab, washed down with white wine (if not vodka). You can still finely chop the garlic, pour it with good olive oil and serve with eggs along with plain bread with a crispy crust.
Deceive eaters by saying "this is such seafood."
Just do not translate a valuable product in vain, treating the ladies and those who do not understand this ...
Vegetables in a bowl


It is quite clear: vegetables are good for meat kebabs.
Grilling, chopping, adding garlic, etc. - all this is well known.
But something new from the same? Please.
Cut large cloves of garlic into slices lengthwise - this is the most difficult.
Eggplant, a piece of tomato, garlic, a piece of onion, bell pepper, salt-zira-let's dance.
Well, wrap it in an omentum in order to protect against the loss of valuable juices and a wider exchange of tastes and aromas between vegetables.


So, only there is nothing for me here in response to shout "fat".
All the fat melts and drips into the coals, the vegetables contain exactly as much as they need, and the film remains quite thin, just like ... I almost said an indecent word about a means of protection.
Stuffed vegetables


There are some chili peppers that only pretend to be hot.
They are grown hastily, they hardly even saw the sun, and therefore they turn out to be large, but almost not at all burning. Especially if seeds and partitions are removed from them.
Believe me, it's easy.


But in a hollow pepper, you can push quite a lot of minced meat.
And minced meat can be cooked with lots of aromatic herbs: mint, basil, cilantro and leek.
Leek can also be stuffed, as you can see. And young eggplants!
First, you need to fry from the ends so that the minced meat sticks, fries so that it does not flow out of the vegetables when the fat melts in it.


And then fry the sides!


I'll tell you a secret - it's super, it's very good! It's just a big luck - such a barbecue.
Eggplant kebab


But to prepare such a kebab in minced meat, nothing extra is needed - only meat and fat tail.
Salt and mix well, knock out.
See how smooth an ordinary dough mixer kneads minced meat?


Salt the eggplants before stringing them onto skewers.
And from the meat, first roll up such meatballs, and only then string them on a skewer.

And now it was not necessary to make meatballs so large, even if they were somewhat smaller in diameter than eggplants.
Then the eggplants would fry even better, and their porous flesh, having absorbed the meat juices, would become soft and flow like chocolate!
But it's also very good!
Anchovy steak


Take the loin of the lamb back, where the ribs are gone, and the meat is great for roasting.
Chop off the remnants of the spine, let only a small process remain - it will not interfere with us to roll a piece of meat into a ring.
And take a leek.
Remove a few leaves from the onion and boil them for a few minutes so that they become plastic and do not break at the folds.


Cut four onions into half rings and simmer for a long, long time in a pan with a mixture of butter and olive oil until the onion starts to turn red.
Then add a few leaves of rosemary, garlic and fillets from six anchovies.
When the onion is fried until red, transfer everything to a blender, add a little balsamic vinegar and grind into a smooth paste.
Spread this paste on the inside of the steak, and tie the steak with onions so that it is convenient to fry on the grill.


Serve with marinated artichokes and olive oil, drink wine, but next time tie the steak not in a circle, but crosswise, cutting the fat in the right places.
So it will be possible to fry steaks from the sides, and to melt unnecessary fat from fat. But the mouth-watering roasts around the edges of this steak will be very appropriate!
Moscow ring
The idea is well known to my readers from the first book:
flatten the beef thinly, season, wrap in a stuffing box, cut into washers and string on a skewer.
Everything is very simple!


But change the terms: instead of beef, take veal, and instead of omentum, thin strips of fat tail. Completely different result! Very tender and juicy meat. Yes, and in good taste!
I can add: the fat tail is not required.
You can play with lard, ham and what else God sends.
The main idea is in a special, layered structure of the kebab.
Shish kebab from tongue


Lamb and veal tongues, although more tender than beef, are still too tough to cook barbecue in the usual way.
Therefore, let me introduce a fundamentally different approach to marinating barbecue products.
Look, the tongues are placed in a vegetable mixture of onions, bell peppers, garlic and mashed tomatoes.
Everything is salted and seasoned. And ... to the fire!
Yes, albeit on a very small one, but on fire.


An hour later, the tongues are well softened and have acquired a good aroma, transmitted to them from vegetables.


But look what wealth remains in the pan!
We will not let the goodness go to waste - we will drain the broth into a saucepan and put it on fire to evaporate excess moisture and thereby thicken it.


Before sending to the grill, grease the pieces of the tongue with the resulting sauce.


Do not fry for too long, the kebab will be ready very soon.
Its taste is so good that it will certainly encourage you to try to cook something else in this way.


Barbecue of lamb ribs


For example, lamb ribs skewers prepared according to the previous recipe are excellent!
Unusually delicate texture and a fundamentally new taste for shish kebab.
Viva classic!


But still, whatever you say, and no matter how sophisticated, and if you cook the most ordinary shish kebab from lamb fillet taken from the back, then this, in my opinion, is the most delicious thing that you can get from male entertainment called "brazier".


Nothing superfluous, a minimum of spices, a pinch of salt and proper roasting!


What about vinegar? Yes, a good vinegar infused with spices and herbs is already on a ready-made kebab and thinly chopped onion. And don't fry too much at once! This kebab is good only in the first few minutes after the barbecue.
And do you need more?
From here

May holidays - it's time for barbecues. But even in this traditional dish there is room for imagination. We have selected for you the most unusual recipes, using which you can surprise your guests.

AFRICAN SHASHLIK
Lamb - 600g
Hot red pepper - 8 g
Milk - 600 ml
9% vinegar - 400 ml
Sapa bacon - 200 grams
Tomato sauce - 800 grams
ground black pepper, bay leaf, marjoram, thyme, salt - to taste.
Cut the pulp from the hind leg into pieces of 25-30 g, put in an earthenware dish, add finely chopped hot pepper and bay leaf, pour with a mixture of milk and vinegar, keep in the cold for two days. After that, stew the meat until half cooked. Then wrap each piece of meat in a thin slice of bacon, strung on a skewer, fry over coals and serve hot with tomato sauce seasoned with a lot of black pepper (to taste).

TURKISH SHASHLIK WITH EGGLANTS
Lamb - 750 g
Eggplant - 1 kg
Onion - 200 g
Tomatoes - 300 g
Olive oil - 100 g
Ground black pepper, bay leaf and salt - to taste.
Meat cut into pieces of 25 - 30 g and strung on a skewer. Grill over charcoal until cooked through and serve hot over hot eggplant puree. Puree is prepared as follows: eggplants are fried in olive oil, and when cooled, skinned and finely chopped. Finely chopped onion is fried in the same oil. Eggplant, peeled and chopped tomatoes, salt, ground black pepper and bay leaf are added. The mixture is boiled for several minutes, then rubbed through a sieve.

SALMON SHASHLIK
salmon - 500 g
lemon juice - 1 tablespoon
canned pineapples - 1 small jar
onion - 4 pcs.
sweet pepper - 1 pc.
vegetable oil - 2 tablespoons
sour cream - 1 cup
mayonnaise - 2 tablespoon
curry - half a teaspoon
Rinse the salmon or salmon fillet, pat dry with a paper towel, cut into small pieces and sprinkle with lemon juice. Put the pineapples in a sieve, collect the juice in a bowl. Peel the onions and cut in half. Peel the paprika, wash and cut into pieces. Thread all ingredients onto skewers and season with salt and pepper. Brush with vegetable oil and grill for 10-15 minutes, turning frequently. Beat sour cream with mayonnaise until smooth, add salt, pepper, ground curry pepper and pineapple juice. The sauce is served with fish skewers.

CHICKEN SHASHLIK MARINATED IN GRAPEFRUIT JUICE
Chicken thighs - 1.5 kg
Grapefruit - 2 pcs
hops-suneli - to taste
Sichuan pepper - to taste
Onion - 5 pcs
Vegetable oil - 1 tablespoon
Salt - to taste
Clean the meat of possible cartilage and veins, if any, and cut it into oblong pieces. Onions should be cut into rings. Squeeze the juice from grapefruits along with the pulp.
Now we put meat and onions in layers in the pan, not forgetting to season each layer of meat with pepper and suneli hops. At the end, add grapefruit juice and vegetable oil (not refined).
Cover the pan with a kebab lid and marinate for 1.5-2 hours. After the time has passed, stir and leave to marinate for at least a couple of hours. If the meat will marinate for more than 2-3 hours, then it should be removed in the refrigerator.

We cook the heat and string the meat on the skewer with an "accordion", because for this we specially cut it into oblong pieces, alternating meat with onions.
Cook the kebab for 15-20 minutes, turning from time to time so that the meat is fried evenly and lightly pour the marinade.

SHASHLIK IN KIWI MARINADE
This recipe is perfect for when your time is very limited. In addition, the kiwi marinade recipe will help you out if you missed the choice of meat (bought an old, tough one). When interacting with kiwi, any meat becomes tender.
We will need: 5 kg of any meat, 1.5 kg of onion (green) onion, 1 kg of onion (red) onion, 4 tbsp. tablespoons of vegetable oil, 3 cups of water, fresh herbs, 1.5 medium kiwi (no more, otherwise it will turn out to be porridge), pepper and salt to your liking.
We mix everything and after 40 minutes you can fry the meat!

PORK IN POMEGRANATE JUICE MARINADE
The taste of this kebab is obtained with a slight refined sourness.
We will need: 1 kg of pork (preferably neck), 1 liter of sparkling mineral water, 3 large onions, salt and pepper to taste, suneli hops, 1 (large) pomegranate or 1 glass of pomegranate juice.
- Rinse the pork well, dry it and cut into standard, approximately equal pieces for barbecue;
- put the meat in a saucepan and pour mineral water. Mineral water will additionally etch the remaining blood in the meat. Leave for 60 minutes;
- Chop the onion. Remove the meat from the mineral water, let the water drain. Mix meat with onions, add salt, pepper, seasonings. It is good to mash the meat with onions with your hands so that the onions give juice, and leave in the refrigerator for 2 hours.
- Squeeze out the juice from the peeled gran. Take out a pot with meat, use a smaller diameter lid or plate to press on the meat so that all the juice comes out of it, and add pomegranate juice to it. Slowly release the lid so that the meat gradually sucks in the juice.
- Put the meat in the refrigerator for the night, and in the morning go to nature and enjoy the resulting work of culinary art.

PORK SHASHLIK IN TEA MARINADE WITH HORSEDDER
1 kg of pork, black tea (2 tsp dry tea per 250 ml of water), 1.5 tsp. sweet paprika, 2 tbsp. l. sauce (horseradish, aka horseradish), 2 tbsp. l. vegetable oil, 3 tbsp. l. soy sauce, large onion.
- Brew black tea, cool and filter;
- pour it into a bowl, add paprika and horseradish (horseradish);
- Pour soy sauce and vegetable oil into a bowl, mix;
- finely chop the onion;
- mix the meat with onions, pour in the marinade;
- Mix it all well with your hands. We remove in the cold to marinate for 5-6 hours.

SHASHLIK IN A JAR

1 kg of meat (the main thing is to have fat), 4 onions, 0.5 l. white wine, salt, pepper, barbecue seasonings.
- Cut the meat into small pieces, onion rings;
- salt, pepper, pour wine and leave in a cool place for 3-6 hours;
- we put the meat and onions on wooden skewers and insert them vertically into the jar;
- cover the neck with foil and put in a cold oven;
- turn on the fire and bake at a temperature not higher than 180 degrees for about 1 hour.

VEGETARIAN SHASHLIK
1 zucchini, 2-3 large tomatoes, 200 g fresh large mushrooms, oregano, salt to taste.
Wash the zucchini and cut into slices. Cut the tomatoes in half. Leave the mushrooms whole. Rub vegetables with salt and sprinkle with oregano. Thread, alternating, onto skewers. Cook on the grill over hot coals, first on one side, until the mushrooms and tomato peels dry out and wrinkle slightly. Then turn the skewers over and bring the vegetables and mushrooms to the same state on the other side. At the same time, mushrooms will dry out only on the outside, but inside they will remain juicy.

SAUSAGE SHASHLIK
Onion turnip 2 pcs
Tomatoes 5 pcs
Prunes 5 pcs
Sliced ​​brisket 50 g
Cheese
parsley
Cut the sausages into pieces 3-4 cm long. Soak the prunes in warm water for 6-8 hours, remove the bones from it and wrap each berry with strips of chopped brisket. Cut onions and tomatoes into quarters. Put on a skewer alternately sausages, rolled parsley leaves, onions, tomatoes, plums in the brisket, a slice of cheese, sausage again. Grill or grill. Serve kebab hot with salad: soak the beans at home for 8-10 hours, boil in this very water, drain and mix with finely chopped onions and mustard, rubbing it first with vegetable oil, salt, sugar and vinegar.

JIAN YAN RHOOCHUAN (Beijing shish kebab)
Meat (lamb, pork, beef) 1 kg
Onion 150 g
Bulgarian pepper 200 g
Tomatoes 1 pc
Apples 0.5 pcs
Soy sauce 25 g
Sherry or cognac 25 g
Starch 15 g
Bouillon cube 1/2 pcs
Egg 1 pc
Pepper, salt to taste
Cut the meat pulp into slices 3 cm long, 0.5 to 1 cm thick, cut the onion into rings. Bulgarian pepper cut into slices, apples, tomatoes finely chopped. Put slices of meat in a bowl, add chopped onions, apples, tomatoes, pour in soy sauce, wine, sprinkle with a crushed cube, pepper, salt a little, mix well. Beat the egg with starch, pour into the dishes, mix and marinate all the products. Put slices of meat, sweet peppers, onions, etc. on short skewers. Fry on coals without a flame.

PORK IN COCA-COLA
1 kg of pork, 1 kg of red onion, 3 lemons, 1 liter of Coca-Cola, 0.5 liter of mineral water, 4 bay leaves, 2 sachets of barbecue seasoning, sea salt.
Pour Coca-Cola and mineral water into a large saucepan. Add onion cut into large rings, juice squeezed from lemons, seasoning for barbecue, bay leaf. Salt, mix thoroughly. Cut the meat into medium-sized pieces, put in the marinade and put under pressure for 12 hours. Before cooking, remove the meat, strain the marinade. Cook the meat on a charcoal barbecue grill, turning occasionally and basting with marinade.

CHICKEN IN KEFIR
1.5 kg of chicken legs, 1 liter of kefir, 2 tbsp. l. dried garlic, 2 sprigs of rosemary, 2 tbsp. l. adjika, 1 lemon, 1 tbsp. l. Worcestershire sauce, ground black pepper, salt.
Pour kefir into a large saucepan. Add adjika, garlic and rosemary, grated lemon zest. Salt, pepper, mix. Pour in the Worcestershire sauce and stir again. Wash the legs, dry with a napkin, pour the marinade and leave in the refrigerator overnight. Place on a wire rack, removing the rosemary sprigs. Grill over charcoal grill on both sides until done.

SOME MORE SECRETS
Oh that marinade! Every year we collect new recipes, but at the last moment we often find that the right ingredients are missing. Therefore, we take note of the simplest and safest way to prepare meat - in an onion marinade. Grind a few onions in a blender, add ground black pepper and salt (for 1 kg of meat - 3 large onions, 2 tablespoons of pepper and 1 tablespoon of salt), mix with chopped meat and leave for a couple of hours. Before frying, do not forget to peel the pieces from the onion so that it does not burn on the fire.
You can also use kefir as the basis of the marinade. Add onion, lemon juice, chopped herbs, cayenne pepper to it and marinate meat and poultry for at least 5-6 hours). Another option is a mixture of dry white or red wine with olive oil. And those who prefer oriental notes can mix soy sauce, ready-made Chinese meat spice mix and lemon juice.
If garlic is used in the barbecue marinade recipe, in no case do not pass it through the press: the meat will be bitter. Cut into thin slices. Barbecue is also marinated using pomegranate juice, papaya, kiwi, and pineapple. But connoisseurs of barbecue subtleties are skeptical about mayonnaise or vinegar: in their opinion, in this case, the taste of the products suffer. Do not cut the meat into too large pieces (the kebab may remain raw when frying) or small (the meat will be very dry or burnt). The optimal size of pieces for shish kebab from pork pulp is from a matchbox.
Now for the heat itself. Thread the pieces of meat on oiled skewers along the grain, making sure they don't dangle. Arrange the skewers on the grill and fry, turning over and occasionally sprinkling with marinade or water.

BON APPETIT!

Chapter:
Picnic in nature. SHASHLIKS and BBQ
Barbecue now is a whole ceremony with its own characteristics, rules and traditions. On kebabs, it is not so much the culinary result that is important, but the process itself. Bonfire, smoke and good company are required.
Barbecue is the American version of our "barbecue trip", accompanied by grilling everything that can be grilled outdoors on charcoal. Now the fashion for barbecue has spread all over the world.
5th section page

SHASHLIKS. Part 4

SHASHLIKS FROM VARIOUS TYPES OF MEAT

Ingredients
For 500 g lamb: 2 onions, 100 g green onions, 200 g tomatoes, 1/2 lemon, 1 tbsp. a spoonful of vinegar and 1 tbsp. a spoonful of oil.

Wash the lamb (kidney part or the pulp of the hind leg), cut into small pieces, put in a bowl, salt, sprinkle with ground pepper, add finely chopped onion, vinegar or 1 teaspoon of lemon juice and mix. Cover the dishes with a lid and take out for 2-3 hours in a cold place so that the lamb marinates.
Before frying, put the marinated pieces of lamb on a metal skewer interspersed with sliced ​​onions.
It is necessary to fry the shish kebab over coals burning without a flame, for about 15-20 minutes, turning the skewer so that the lamb is fried evenly.
Remove the finished kebab from the skewer, put on a dish, pour over with oil and garnish with green onions, tomatoes, chopped slices, and lemon slices.
In addition, boiled rice and separately dried ground barberry or pomegranate juice can be served as a side dish.
In the same way, barbecue can be cooked from pork.

Ingredients:
1 kg beef liver, 400 g bacon, 2 onions, 4 tbsp. tablespoons chopped dill, 1 tbsp. a spoonful of ready-made mustard, ground black pepper, salt.

Cut the liver and bacon into thin wide slices, onion into half rings. Salt the liver slices, pepper, grease with mustard, spread the bacon slices on them, then the onion, sprinkle with herbs and roll up.
Thread onto skewers and grill over coals.
Serve with baked potatoes and fresh vegetables.

Ingredients:
500 g pork, 2 tbsp. tablespoons of olive oil, 2 teaspoons of paprika, 1 teaspoon of coriander, 1.5 teaspoons of chopped basil, a little ground ginger, ground cinnamon, red capsicum and nutmeg, 1 chopped bay leaf, salt and ground black pepper each taste.

Put paprika, coriander seeds, chopped basil, ground ginger, a large pinch of ground cinnamon, red pepper and ground nutmeg, finely chopped bay leaf, olive oil, salt and freshly ground black pepper into a saucepan and mix.
Cut pork into cubes, put in a saucepan, mixing with marinade. Cover the pan with a lid and put in the refrigerator for 8-12 hours, turning the meat from time to time.
Thread meat onto small skewers.
Fry, turning, until the pork is browned, while remaining juicy.
The meat can be garnished with lemon slices and bay leaves.

Ingredients:
1 kg of veal, 2 grapefruits, 1 sweet yellow pepper, 1 sweet red pepper, 1 large apple, 1 onion.

Rinse the veal (better ribs or brisket) in cold water, cut into pieces, add the juice of one grapefruit, pepper and put in the cold overnight. You don't need to salt the meat. Peppers, onion, apple and grapefruit cut into large pieces, put on skewers.
Separately from fruits and vegetables, prepare skewers with meat, skewing the veal loosely, so that the pieces of meat are not compressed and fried on all sides.
Sprinkle skewers with fruits and vegetables with vegetable oil. Fry everything.
Salt the meat before serving.
Serve skewer with meat and skewer with vegetables and fruits.

Ingredients:
1.5 kg pork, 1 kg onion, 1 can of mayonnaise, salt, pepper.

Cut the meat into slices, onion into rings, add salt, seasonings, mayonnaise, mix and leave for 1 hour.
Thread meat onto skewers, alternating with onions.
Roast over coals.

Ingredients:
600 g beef pulp (tenderloin), 1 boiled or smoked beef tongue, 100 g bacon, 1 liter of dry white wine, 2 onions, juice of 1 lemon, ground black pepper, salt.

For the marinade, mix lemon juice, wine and finely chopped onion. Cut the beef into portions, thinly beat off, salt, pepper, put in the marinade and let stand for 4 hours.
Cut tongue and bacon into thin slices. Put a slice of bacon and tongue on each piece of beef, twist tightly and string on skewers.
Fry 25-30 min.
Serve with pickled onion, lemon, cilantro or parsley.

SHASHLIK PO-KARSKI
This name originates from the impregnable Turkish fortress Kare, taken by Russian troops during the Crimean War. Since then, barbecue has become a fashionable dish in St. Petersburg restaurants. Until that time, it was preferred to fry game on a spit wrapped in thick paper.

Ingredients
For 500 g lamb: 2 kidneys, 1 onion, 100 g green onions, 1 tbsp. tablespoon of vinegar, 1/2 lemon.

Wash the kidney part of the lamb, clean it, cut off the tendons, make cuts so that the pieces of lamb do not tighten during frying, and cut into one piece (250 g) per serving.
Also wash the kidneys and cut in half.
Put the prepared lamb and kidneys in a bowl, salt, sprinkle with pepper, finely chopped onions and parsley, sprinkle with vinegar or lemon juice and leave for 2-3 hours to marinate.
Before frying, put each piece of lamb on a metal skewer, adding half a kidney on both sides of a piece, and fry over coals without a flame.
During frying, the skewer must be rotated so that the lamb is fried evenly.
Remove the finished kebab from the spit and serve in a whole piece along with the kidneys, putting a slice of lemon on a plate.
Sprinkle the top of the kebab with green onions and parsley.
Separately serve hot tomato sauce.

Ingredients:
1.5 kg lamb, 3 onions, 1 kidney, 1 tomato, 50 g lamb fat, 1/2 bunch of green onions, 1/2 lemon, 20 g dried barberry, 50 ml tkemali sauce, greens, salt, black ground pepper.

Cut the pieces of lamb into cubes of 30-40 g, salt, sprinkle with pepper, finely chopped or grated onion and parsley, moisten with vinegar or lemon juice, mix, put in a non-oxidizing dish and put in the cold for 4-6 hours.
Put the marinated meat on a skewer, put on a lamb kidney peeled from the film from one end, and a medium tomato from the other.
Lubricate the meat with melted tail fat and fry over coals or in an electric grill.
When serving, fried shish kebab, remove the kidney and tomato from a skewer, place on a dish and garnish with raw onion rings, lemon slices, green onions and parsley.

Ingredients:
240 g of lamb, 50 g of tail fat, 50 g of onions, 10 ml of vodka or cognac, 3 ml of vinegar (3%), ground red pepper, 20 g of fresh herbs, salt.

Fatty lamb pulp (hind leg) cut into pieces with a diameter of 100-150 mm and a thickness of 30-40 mm, salt, sprinkle with pepper, finely chopped herbs and onions, put in a non-oxidizing dish, pour with vinegar, cognac or vodka, mix, compact and leave for 6-8 hours in the cold.
Then string pieces of lamb on a skewer interspersed with chunks of raw tail fat and fry on a spit, turning occasionally.
When the meat is fried to a depth of about 8-10 mm, cut off thin slices from it with a sharp knife, continue to fry the remaining meat, then cut it again and so on until all the meat is fried.
When serving, put the slices of meat on a dish and serve as a side dish.
Garnish: chopped onions and green onions, tomatoes and sprigs of parsley and cilantro.

Ingredients:
1.5 kg of pork, 50 ml of vinegar (3%), 3 onions, green onions, 50 g of lard, 150 g of garnish, salt, ground red pepper, herbs.

For this barbecue, it is better to use the meat of a young wild boar no more than one year old. The meat must not be frozen. The degree of freshness can be judged by pressing a finger on the meat: the resulting hole should quickly level out.
The pork side is best suited (the side of the carcass that, when cut, remained with the spine, with the thin and thick edges and ends of the ribs removed).
Cut off the fat (not completely, and if the boar was not very fat, then you can not cut it off, just remove the skin).
Most importantly, the meat should be light. Dark meat will be dry and tough. In extreme cases, tenderloin, entrecote (kidney part), and any meaty part will do.
Cut the meat into pieces of 150-200 g, salt, sprinkle with pepper, finely chopped or grated onion and parsley, moisten with vinegar or lemon juice, mix, put in a non-oxidizing dish and leave in the cold for 4-6 hours.
String marinated pieces of meat on a metal skewer interspersed with slices of onion, grease with melted tail fat and fry over burning coals.
Remove the ready-made shish kebab pieces from a skewer to a dish, serve with crumbly rice porridge and fried onions or without rice with raw onions and green onions, tomatoes and lemon.

Ingredients:
600 g of lamb pulp (ham), 1 onion, 500 ml of kefir, 1 tbsp. a spoonful of vegetable oil, black ground pepper, salt.

Cut the meat into cubes, salt, pepper, sprinkle with finely chopped onion, pour kefir and marinate for 6 hours.
Thread the dried meat on skewers, brush with oil and grill for 25-30 minutes.
Serve with baked potatoes, cilantro or parsley

Ingredients:
1.6 kg of lamb, 300 g of onions, 150 g of rice, 200 g of tail fat, 1 lemon, 50 g of green onions, 20 ml of vinegar (3%), salt, ground red pepper.

Cut lamb into pieces and marinate in vinegar and lemon juice.
Fry interspersed with onions over coals.
Remove the finished kebab from a skewer and put on a dish with crumbly rice porridge, garnish with lemon slices and herbs.

Ingredients:
1.6 kg of beef, 400 g of bacon, 200 g of melted lard, 50 g of butter, 50 ml of meat juice, 150 g of onions, salt, ground red pepper.

Cut the tenderloin into pieces weighing 20-25 g and beat off to a thickness of 5 mm. Cut pork fat into thin slices (2-3 mm) about 50x50 mm in size. Thread the meat onto a skewer interspersed with bacon so that there are slices of meat on both ends of the skewer.
Shish kebab on a skewer, sprinkle with salt, ground red pepper and fry in a pan with lard.
When serving, put crumbly rice porridge in a bed in the middle of the plate, pour it with butter and meat juice.
Place the finished kebab on the porridge, and on it - rings of fried onions.

Ingredients:
1.5 kg lean pork, veal or lamb, 1 onion, 2-3 tomatoes, salt, pepper to taste, garlic, 50 ml of vinegar (3%).

Meat cut into cubes of 40 mm. Add salt, pepper to taste, onion rings and fresh tomato slices to the meat. Leave to marinate for 6-8 hours.
Do not add vinegar and wine, because tomato juice is already sour. The more onions and tomatoes, the better.
String the meat on skewers without onions and tomatoes, knead it so that the corners do not stick out and the kebab is whole and even.
Sprinkle the kebab with a mixture of vinegar, garlic and pepper (to taste) so that it does not burn on the coals.

Ingredients:
1.5 kg of pork, 3 onions, cilantro, dill, basil, ground black pepper, red ground pepper, bay leaf, salt, 300 ml of dry white wine (such as Sauvignon, Rkatsiteli, Tsinandali), lemon, lavash, pomegranate.

Free the pork from excess fat, cut into pieces of medium size (the pieces should have an oblong shape, it is advisable to leave a few bones). Cut onions into rings (the more, the better, you won’t spoil the kebab with onions).
Prepare a mixture of spices: cilantro, dill, basil, black pepper, a little red pepper, bay leaf. The amount of the mixture depends on the amount of meat.
Then put the meat, onion, prepared mixture of spices into the container, salt to taste. Pour the meat with dry white wine so that the wine slightly covers the meat. Squeeze out the lemon.
Close the meat with a lid and leave for 3 hours to marinate.
Then fry the meat on coals, sprinkling with wine (to make it juicy).
Put pita bread on the bottom of the container (the bottom of a bread loaf will do), after roasting, remove the meat from the skewers directly into this container.
Cut the onion into rings, sprinkle the meat with it, squeeze the pomegranate juice there (or sprinkle with pomegranate seeds), mix, cover and let stand for 10 minutes.

Ingredients:
125 kg potatoes, 300 g lamb ham, 200 g green onions, 50 g parsley, salt, pepper.

Peel potatoes, cut large potatoes into pieces of 45-50 g and blanch in hot salted water.
Lamb ham or fat tail cut into pieces of 15-20 g and strung interspersed with potatoes on a skewer and fry in the grill.

Ingredients:
1.5 kg of beef or lamb, allspice, bay leaf, 2-3 onions, ground red pepper, 100 g of tomato paste, 1.5 tbsp. tablespoons of vinegar (3%), 1 lemon, 200 ml of white wine.

Cooking according to this method, even very tough meat can be brought to the required softness.
Let the meat thaw (beef and lamb can be taken frozen) and cut into pieces a little more than a matchbox.
Pour a layer of allspice (peas) on the bottom of the pan. Top it with a layer of bay leaf. Lay a layer of onion cut into rings, a layer of meat on top, salt and pepper with red ground pepper, put a layer of onion again, etc.
The last layer should be onions.
Put a layer of bay leaf on top of it, then a finger-thick layer of tomato paste and vinegar. Cover all this with an inverted plate and put about 10 kg of oppression on top.
Endure the day.
After a day, drain the yushka, discard the top layer of bay leaf and transfer the meat to another bowl, leaving the bottom layer of bay leaf and allspice in the same bowl.
Squeeze lemon into the meat, add dry white wine.
After 2 hours you can fry.

Ingredients:
2 kg of lamb, 700 g of fresh mushrooms, 500 g of sweet capsicum, 150 ml of vegetable oil, ground black pepper, salt.

Cut lamb into pieces, salt, sprinkle with black pepper. Sort fresh mushrooms, rinse, cut large ones in half, salt. Cut sweet capsicum into rings.
String everything on a skewer, alternating.
Lubricate the prepared kebab with oil and fry on hot coals, turning the skewer from time to time and making sure that the meat, mushrooms and peppers do not burn.
Put beech leaves on a napkin, on them - a ready-made kebab and wrap for 5-6 minutes with a napkin so that the kebab is a little soft.

Ingredients:
1.25 kg lamb, 250 g bacon or smoked ham, 150 g onion, 25 ml olive oil, bay leaf, nutmeg, ground black pepper, salt.

Cut the pulp of the hind leg into pieces of 30-40 g, soak for 2-3 hours in a marinade made from olive oil, salt, black pepper, grated nutmeg, powdered bay leaf and finely chopped onion.
String the prepared meat on a skewer, placing pieces of bacon or fatty smoked ham between the pieces of meat.
Grill in the grill over hot coals.
Side dish: boiled rice.

Ingredients:
500 g of fresh mushrooms (white, oak, boletus, boletus), 3-5 onions, 100 g of bacon, sweet pepper, herbs, ground black pepper, salt.

Choose mushrooms of the same size, peel them and rinse thoroughly, boil for 15 minutes, put in a colander, rinse with cold water and separate the caps from the legs.
Thread mushroom caps, onion circles, thin slices of bacon onto skewers alternately, sprinkle with salt, pepper and fry over coals or in a pan.
Serve kebab with tomato sauce, dill or parsley, sweet pepper.

Ingredients:
20 buds of Brussels sprouts, 20 buds of cauliflower, 2 pods of sweet peppers of different colors, 5 large tomatoes, 5 small onions, 250 g of mayonnaise, 100 g of gherkins, 1/2 teaspoon of ground red pepper, 300 g of lard, greens for decorations.

Cut the cabbage buds in half, cut the pepper pods into large slices, cut the onion and tomatoes into slices.
String vegetables and lard interspersed on skewers, fry until a crust forms.
Serve kebabs on a platter, garnished with greens.
Serve the sauce separately.
Sauce: mix mayonnaise, chopped gherkins and ground pepper.

Ingredients:
1 kg of pork, beef and veal, 300 g of smoked lard, 200 g of fat, 5 onions, 100 ml of dry white wine, ground black pepper, salt.

Beat off pieces of pork, beef and veal 1-1.5 cm thick, salt, cut into 3x3 cm squares. Cut smoked bacon into pieces, onions into rings.
Then strung on a wooden skewer, alternating: a piece of bacon, a piece of beef, a circle of onion, a piece of bacon, a piece of pork, a circle of onion, a piece of lard, a piece of veal, a circle of onion, etc.
In a frying pan, heat the fat, fry the kebab on all sides, sprinkle with black pepper, pour wine and simmer until cooked under the lid.
You can use lamb instead of veal.
When serving, drizzle with wine.

Ingredients:
1.5 kg of lamb, 3 onions, 3 green onion feathers, 20 ml of vinegar (3%), 10 tomatoes, 100 ml of tkemali sauce, 20 g of dried barberry, 1/2 lemon, 50 g of baked mutton fat, salt, ground black pepper, herbs,

Cut the pieces of lamb into cubes of 30-40 tons, salt, sprinkle with pepper, finely chopped or grated onion and parsley, moisten with vinegar or lemon juice, mix, put in a non-oxidizing dish and put in the cold for 4-6 hours.
String marinated pieces of meat on a metal skewer interspersed with onion slices, grease with melted tail fat and fry over burning coals or in an electric grill.
Remove the ready-made shish kebab pieces from a skewer to a dish, garnish with raw chopped onions or green onions, tomatoes and a slice of lemon.
Separately serve tkemali sauce and fresh or dried ground barberry.

Ingredients:
300 g sausage, 2 onions, 200 g fresh mushrooms, 3 tomatoes, 3 green onions, ground black pepper, salt.

Cut the thin sausage into slices 2 cm thick. Cut the onion into quarters and pour over with boiling water. Sort fresh mushrooms (caps), rinse and fry. Cut fresh tomatoes into slices.
Put prepared products on skewers, alternating sausage, onions, tomatoes, mushrooms, and salt.
Fry the shish kebab in hot fat on all sides and serve sprinkled with ground pepper and finely chopped green onions.

Ingredients:
200 g dried white mushrooms, 200 g onions, 50 g green onions, 100 g bacon, 100 g fresh tomatoes, 1/2 lemon, parsley and dill, ground black pepper, salt.

Soak dried porcini mushrooms. When they swell, drain, cut into large slices (do not cut small mushrooms). Cut the onion into thick slices, fresh lard into 3-4 cm pieces.
Thread slices of mushrooms, slices of onion and pieces of bacon alternately on wooden or metal skewers, salt and sprinkle with black pepper.
Put the kebabs in a deep frying pan or goose dish, pour over the water in which the mushrooms were soaked, bring to a boil, close the lid and simmer over low heat for 30-40 minutes.

Ingredients
For 300 g of veal kidneys and 300 g of heart: 200 ml of dry red wine, 2 onions, 3 tomatoes, 2 tbsp. tablespoons of vegetable oil.

Clean the kidneys from the film and veins, cut the heart in half, remove blood vessels, film and fat. Cut everything into finger-thick slices and keep in wine for at least 30 minutes.
Dry, string on a skewer interspersed with thick onion rings and tomato slices, brush with vegetable oil and fry.
Sprinkle with seasonings, serve immediately.
Garnished with spicy sauce.

Ingredients:
3 sausages, 2 onions, 5 tomatoes, 5 prunes, 50 g sliced ​​brisket, 25 g cheese, parsley.

Grilled sausages acquire a very special taste and aroma, so we recommend it to everyone as a picnic dish, especially if there are children in the company, and the meat turned out to be harsh.
Cut the sausages into pieces 3-4 cm long.
Soak the prunes in warm water for 6-8 hours, remove the stones from it and wrap each plum with strips of chopped brisket.
Cut onions and tomatoes into quarters.
Alternately put on skewers sausages, rolled parsley leaves and onions, a tomato, a plum in a brisket, a slice of cheese, another sausage.

Ingredients:
1 kg of beef or lamb.
For the marinade: 60 ml sunflower oil, 1 onion, 1 garlic clove, 1/4 teaspoon ground black pepper, 1 tbsp. 1 teaspoon peanut butter sandwich, 1 teaspoon turmeric, 1 teaspoon sugar, 3 tbsp. tablespoons dark soy sauce, 1 tbsp. a spoonful of lemon juice.

Place the meat in the freezer for 30 minutes. Then, when it is slightly frozen, cut it across the fibers into squares with a side of 5 cm and a thickness of 5 mm.
Heat sunflower oil in a small saucepan, add chopped onion and minced garlic, cook until soft. Add the rest of the marinade ingredients, pour a glass of water. Stir, cover and cook for 5 minutes.
Allow to cool, pour marinade over meat, mix, cover with cling film. Leave to marinate for 2 hours.
Most of the marinade should be allowed to drain from the meat back into the pot, in which it should then be boiled, and subsequently served as a sauce.
Thread the meat onto thin wooden sticks.
Satay fry, turning often, on the grill until crispy.
Lightly salt before serving.

Ingredients:
1 kg of rabbit meat, 200 ml of orange juice, 20 g of garlic, hot pepper, salt to taste.

Wash the meat, cut into equal pieces, salt, pour juice, add finely chopped hot pepper.
Mix everything and keep in the cold for 6-8 hours.
If the rabbit meat is not fatty, then the pieces strung on skewers should be poured with vegetable oil before frying.
Assorted fruits and vegetables can be served with barbecue.

Ingredients:
2 kg of meat, 50 ml of olive oil or 50 g of pork fat, 200 g of onions and green onions, 200 g of cucumbers, tomatoes or pickles.
For the marinade: 100 ml of wine vinegar, 2-3 black peppercorns, 100 g of onions, 1 head of garlic, 30 g of sugar, bay leaf, salt.

Cut the meat into pieces of 30-40 g and marinate in a cold place for 10-12 hours.
For the marinade, dilute the vinegar with cold boiled water in a ratio of 1: 1, add the onion, minced with salt, garlic, sugar, coarsely crushed black pepper, bay leaf.
Thread the meat on a skewer and fry over hot coals, greasing it with olive oil or lard.
Serve barbecue with raw onions and green onions, tomatoes, cucumbers or pickled cherries or plums, grapes.
Serve tkemali sauce or ketchup separately.

Ingredients:
1.5 kg of meat of a young fat hare, 2-3 onions, 50 ml of olive or sunflower oil, 150 g of salted fat, walnut leaves.

The meat of a young fat hare, without marinating, cut into large pieces, salt and pepper. Cut the onion into slices, mix with meat and pour over with olive or sunflower oil. Salted lard cut into thin slices.
Prepare wooden skewers, string pieces of hare on them, alternating them with onions and bacon, and fry over coals with strong heat (without flame), pouring oil over the kebab from time to time.
Put the finished kebab on skewers on walnut leaves, add chopped onion, wrap, let stand for 5-10 minutes for flavor and serve on the leaves.

Shish kebab is a delicious dish for food, from which the mood rises and bliss for the body comes. There are many varieties of it, but the classic one is always from meat:. The exceptions are chicken and fish.

Threading pieces of meat onto skewers and grilling over charcoal according to certain rules is a classic for the perfect preparation of meat with a smoky smell.

Cooking on skewers in the oven, in a pan of minced meat and various fish in the following articles.

Rules for cooking classic barbecue

For cooking, it is better to take young and juicy meat. To get good results. the following rules must be observed:

• Avoid cooking with frozen meat. Because frozen meat contains significantly less nutrients than fresh meat. No matter what they say, no matter how marinated, the fibers from frozen meat will be tough.
• Avoid cooking from fresh meat, from a freshly slaughtered animal. Blood should drain from the carcass, the meat should “rest” for several hours, lie down. In the old days, it was generally considered a ban to cook dishes immediately from shot game - it should take 2 - 3 days.
• Stringy meat is not suitable.

The best brazier for cooking barbecue is the traditional brazier, which is used by most modern people. What are the barbecues in our modern life, you can see in the blog.

According to experts and people from the people, the best firewood is firewood from the vine. Next in descending order of quality are: white locust, dogwood, blackthorn, beech, oak. you already understood that only deciduous trees are suitable.

The criterion for the quality of firewood is the quantity and heat of coals.

Buy better ready-made charcoal and use it. As a rule, coal sold in bags is made from birch chocks.

If you use firewood, it should burn almost smokelessly, give a lot of coal with a good heat and not be tarry - such is the quality of the firewood itself.

The height of the brazier, for frying meat, should be such that the meat is located 10-15 cm above the coals, or even lower. It is more convenient to make a brazier with grate (small) and a blower in order to create traction depending on the wind and weather.

In the absence of a brazier, a hearth for frying a barbecue can be folded from improvised non-combustible material: stones or bricks.

Classic pork skewers - how to marinate with vinegar to eat deliciously

Products:

• 2 kg of not too fatty pork belly or
• 3 kg brisket on the bone (also very tasty)
• 100 ml white wine vinegar
• 1 kg of onion
• salt pepper

For submission: 4 sweet onions + thick or thin lavash

Recipe:

Cut the pork belly into equal pieces with particles of lard.

Chop the other piece with the ribs in this way. so that the meat is located along the bone.

Cut each onion in half lengthwise, then cut into very thin half rings. Mix onion and vinegar, season well with black pepper. Combine the meat and marinade in a large saucepan, mix with your hands for 5 minutes. Then tightly fold the meat with the marinade into a container, cover with a lid and marinate at room temperature for 2 to 3 hours.

Choose wide and flat skewers so that the meat does not turn when frying.

Thread the meat in such a way that it runs along the skewer without hanging from it. The pieces should be of the same size and quality so that they cook evenly. Then lay the skewers with meat at a distance of 10-15 cm from the coals and fry, not forgetting to turn them evenly, until cooked and browned.

In a large bowl, coarsely chop the onion, take a large piece of pita bread and use it to remove hot pieces of meat. Sprinkle skewers in a bowl with onions. Thus, it undergoes heat treatment, absorbs the taste of meat and becomes a separate snack.

This is how a rib dish looks like if you decide to perform this version of the classic cooking of meat with a bone and wine vinegar.

Pork kebab recipe with mineral water marinade

Products:

• 2 kg pork neck
• 4 bulbs
• mineral water
• ground black pepper, ground coriander, salt

Recipe:

Cut the pork meat into pieces, cut the onion into half rings, pepper and sprinkle with ground coriander.

Put the meat together with the onions in a saucepan and pour mineral water over so that it covers the meat. put oppression on the meat and leave for 4 hours. Then salt the meat to taste. Next, you should string pieces of meat on skewers according to all the rules and fry over coals.

Classic lamb skewers - a dish for the festive table

Products:

• 500 g lamb
• 2 onions
• 100 g green onions
• 200 g tomatoes
• 0.5 lemon
• 1 tablespoon of vinegar
• 1 tablespoon oil

Recipe:

Cut into even pieces (20 - 25 g) the kidney part or the pulp of the hind leg of lamb, put in a bowl, salt, sprinkle with ground black pepper. Then put the grated onion there, pour over the vinegar, mix and keep in a cold place for 5-6 hours.

The meat of young lambs is not watered with vinegar, but sprinkled with pepper, salt, parsley and kept for 2-3 hours in the cold.

Grill the kebab over coals for about 15-20 minutes. Rotate the skewers frequently to ensure the meat cooks evenly.

Ready pieces of meat should be removed from skewers, put on a dish, pour over with oil. Garnish with green onions, sliced ​​​​tomatoes, lemon. boiled rice. Separately serve dried ground barberry or pomegranate juice.

Beef skewers - the most delicious marinade to keep the meat soft

Recipe:

According to this recipe, the meat becomes soft even if it was very tough. Meat can be taken even frozen. Let the meat thaw. Then cut the beef meat into pieces from a matchbox.

Sprinkle a layer of allspice on the bottom of the pan. Top it with a layer of bay leaf. Lay a layer of onion cut into rings, a layer of meat on top, salt and pepper with red ground pepper, put a layer of onion again and so on alternate. The last layer should be onions. Put a layer of bay leaf on top of it.

On top of a layer of bay leaf, put a layer of tomato paste a finger thick and vinegar (put 1 tablespoon of vinegar per 1 kg of meat). Cover all this with an inverted plate and put about 10 kg of oppression on top. Endure the day. After a day, drain the yushka, throw out the top layer of lavrushka and transfer the meat to another dish, leaving the bottom layer of lavrushka and peppercorns in the old one.

Then squeeze the lemon into the meat, add dry white wine. After 2 hours, you can fry with skewers in the grill with hot coals.

Lamb barbecue with vinegar: a classic way of cooking meat in Tajik style

Products:

• 1200 g lamb
• 200 g onion
• 50 g vinegar 3%
• 30 g zira
• 50 g greens
• ground black pepper, salt

Recipe:

Cut lamb meat into 25 gram pieces. Salt, pepper, mix with finely chopped onion, cumin, pour vinegar and put in the cold for 4 hours.

Then string the pieces of meat on skewers and fry over hot coals.

When serving, lay the meat on a plate and sprinkle with chopped onions and herbs.

Marinades for pork barbecue: how to marinate meat in pomegranate juice

Products:

• 2 kg pork neck
• 1 glass of fresh pomegranate juice
• 4 tomatoes
• onion
• cloves, basil greens, parsley, ground black pepper, salt

Recipe:

Cut the pork into portions and place as the first layer in an enamel pan. Cut the onion into rings and lay in a second layer. Finely chop the greens and sprinkle the meat with onions.

Then put carnation flowers on top and pour pomegranate juice. Place the container with marinated meat for 4 hours in a cool place. Stir every hour. Salt before the last stirring.

As a result, start stringing meat on skewers, alternating with circles of tomato and fry over coals in the grill.

Shish kebab: a signature pork recipe, and marinade from the people - with beer!

Products:

• 2 kg pork (neck)
• coarse sea salt
• 5 bulbs
• 500 ml dark live beer
• 5 - 6 sun-dried tomatoes
• ground black pepper

Recipe preparation:

Wash and dry the meat. Cut it into large pieces so that each has fat.

Then make the marinade: grate the onion and transfer the onion pulp to the bowl with the meat,

salt and pepper to taste, pour in all the beer. Stir and marinate for at least 5-6 hours.

Then remove from the marinade, string on metal skewers and fry on the grill over coals from apple, pear or aspen firewood. Reviews from the people are excellent, the people are in the subject!

How to cook juicy pork skewers on the grill - video

Enjoy your barbecue on the coals, in the fresh air, with a smoke!