There is nothing like a shish kebab - the pride of Uzbek cuisine, which should be cooked and tasted at least once in life.
The recipe for a delicious Uzbek shish kebab from beef - bechpandzha
Ingredients:
- Beef tenderloin - 1200 g;
- fat coot - 800 g;
- coriander;
- zir (cumin);
- cardamom;
- paprika;
- red hot pepper (ground);
- salt.
Preparation
Before you can marinate beef for a shish kebab, it should be strung on a skewer. The number of cut strips depends on the width of your brazier, so you can cut five strips of meat and four fat, and you can and an increased version of seven strips of meat and six strips of fat. Strips of both meat and fat should be approximately equal to 2 centimeters in thickness and width, although some make stripes of fat a little thinner. But their length starts from 10-12 centimeters and reaches 20 and slightly more centimeters. Strips are alternately strung, starting with meat and also finishing with meat, starting to string from the shortest and gradually reaching the longest. String it all at once on five skewers fan-out, the handles of the skewers should be together. Only now you can start marinating.
All the spices that are part of this Uzbek shish kebab are usually chopped by hand, in an ordinary mortar. Then salt with salt and spices meat and fat, but do not forget that this is very tender meat and spices are added only to reveal its taste, and not to hammer it completely, in a word do not overdo it. Then cover the resulting beshpandzhi with a towel or wrap in a bag and leave to marinate for a couple of hours.
Bake such a shish kebab is at a moderate temperature, when the coals have become white.
Beshpange from lamb
Ingredients:
- flesh of the lamb (from the hind leg) - 900 g;
- ribs of lamb - 900 g;
- vinegar wine - 50 g;
- vegetable oil - 50 g;
- onion - 2 onions;
- coriander;
- zir (cumin);
- cardamom ;
- paprika;
- red hot pepper (ground);
- couscous;
- salt.
Preparation
Probably the biggest difficulty in preparing this shish kebab is in the cutting of the ribs, since this will be bezpandzha, then their length should be different from 10 to 20 centimeters. As well as in the previous description of the recipe, we string the ribs and strips of pulp onto a fan of five skewers, from the shortest to the longest pieces. On the skewers you should get a meat trapezoid or a fan.
Then finely chop the onion, and even more finely chop it in puree with the help of kitchen appliances. Add to the onions hand milled spices and vinegar, after which you need to brush the meat on the skewers with a kitchen brush and leave
Before cooking, sprinkle the meat on both sides with couscous or in extreme cases with breadcrumbs, then send the bezpange to the brazier, at first the temperature should be very high, so that the crust is quickly baked. After, either increase the distance between the coals and meat, or simply remove some of the coals to the side. In addition, you can cover the belp with a deep tray, to maintain a more even temperature, because of the effect of the oven, the meat is baked better.