Probably everyone has their own shish kebab recipe, tested for years. And when the heat comes, and all are chosen for nature, the exchange of interesting recipes begins. Over the coals you can fry not only meat, but also fish and even vegetables.
How to cook shish kebab?
To a dish cooked on coals, it turned out delicious and juicy, you need to choose the right meat for shish kebab. This is the main criterion, and after it there is a choice of marinade and the process of preparation, after all it is delicious to fry shish kebab too it is necessary to be able.
- The meat should be fresh, free of blood and mucus.
- Each piece should be smooth and elastic.
- It is better to choose fresh meat for shish kebab.
- In pork it is better to use a necklace, in beef - a brisket, in lamb - a loin or a tenderloin.
- Slice the meat for shish kebab with medium pieces, because the big ones will long roast, and the small ones will turn out to be dry.
The recipe of a shish kebab from pork in caucasian
Shish kebab is the main dish of any restaurant of Caucasian cuisine. And you can cook it yourself at home, because the recipe for a delicious shish kebab is very simple. Instead of grape vinegar, you can use lemon juice. It is better to pickle the meat from the evening, then it will be well soaked and soft.
Ingredients:
- Pork pulp - 1 kg;
- onion - 500 g;
- salt pepper;
- vinegar grape - 50 g;
- parsley and cilantro;
- water, pomegranate juice - 200 ml each.
Preparation
- Onion shredded rings.
- Meat is cut into pieces, salt, pepper and leave for 15 minutes.
- Add the onion, pour the pomegranate juice, vinegar mixed with water and leave the clock for 5 in the cold.
- String the pieces on the skewer and fry shish kebab from pork with vinegar over hot coals.
Shish kebab recipe
Shish kebab from chicken breast is cooked not often because of the fact that this meat is too dry. Preference is given to the greasy parts of chicken carcass - legs and thighs. But this recipe is an exception to all the rules. The shish kebab comes out soft, juicy and very tasty. And the more onions are added, the more delicious the meat will be.
Ingredients:
- chicken breast - 2 pcs .;
- onion - 300 g;
- oil - 100 ml;
- mineral water - 100 ml;
- green parsley and rosemary;
- salt, spices;
- lemon.
Preparation
- Breast cut into pieces, lemon and onion - rings.
- Put onions and meat on the bottom of the pot, sprinkle with salt, spices, stir, pour in oil and water.
- Leave the hour for 4 in a cool place, and then string the meat on a skewer and fry juicy kebab over the coals.
The recipes of lamb shish kebab
The recipe for a delicious shish kebab from mutton will definitely appeal to all lovers of this oriental cuisine. The meat of a young lamb is perfectly saturated with the aroma of natural spices, it leaves very juicy and tender. And the use of fresh herbs of dill and cilantro gives the dish a unique piquant taste.
Ingredients:
- lamb - 1 kg;
- onion - 5 pieces;
- fatty fat - 50 g;
- tomatoes - 4 pcs .;
- Tkemali hot sauce - 100 g;
- Dried barberry - 1 tbsp. a spoon;
- ground spoon - 1 teaspoon;
- coriander, dill;
- pepper, salt.
Preparation
- First, prepare a marinade for shish kebab from mutton: onion shred with half rings and knead them with hands.
- Tomatoes are doused with boiling water, the skin is removed from them, and the flesh is cut.
- Pour it all with tkemali sauce, melted with fatty fat.
- Add salt, spices, herbs, pieces of lamb, stir and leave for 3 hours.
- When the meat is missed, you can begin to fry the shish kebab.
Beef shish kebab - recipe
Marinade for shish kebab from beef very strongly influences the taste of the finished product. Beef is not too often used for shish kebab, because when frying meat is too hard. With the use of marinade based on kiwi and soda, this problem goes away. And the longer the meat will be marinated, the more tender it will taste.
Ingredients:
- beef - 2 kg;
- onion - 500 g;
- kiwi - 1 piece;
- mineral water with gas - 1 glass;
- bay leaf, salt, bell pepper.
Preparation
- Beef is cut into pieces, covered with onion rings, spices added, chopped kiwi.
- Pour in soda and stir.
- Leave for 3-4 hours, string the meat on the skewer and fry over the coals for 15-20 minutes.
Skewers of vegetables
Vegetarians and people who keep fasting should not be upset - this recipe for shish kebab is just for them. It uses vegetables instead of meat. They are poured with a special marinade, add flavored spices and leave to make the vegetables well soaked. And then they are already frying them over the coals, as is the usual shish kebab.
Ingredients:
- small potatoes - 8 pcs .;
- apple juice, wine vinegar - 3 tbsp. spoons;
- mustard dijon - 1 tbsp. a spoon;
- ground basil - 2 tbsp. spoons;
- soy sauce, honey, olive oil - 1 tbsp. spoon;
- pepper black ground - pinch;
- fresh champignons - 12 pcs .;
- Bulgarian red pepper, zucchini - 1 pc.
Preparation
- Potatoes are boiled until soft.
- In a large package, mix all ingredients, except vegetables.
- Then add champignons, potatoes, cut in half, chopped peppers, zucchini.
- The package is fastened, well shaken and removed for 2 hours in the cold.
- The grill is oiled, vegetables are laid.
- Prepare a vegetable shish kebab before rouge.
Shish kebab from rabbit
Preparation of shish kebab from a rabbit - it's not at all troublesome. A set of simple products, a little time, and a delicious treat will be ready. That's just fry a shish kebab is more convenient not on skewers, but on a grate. And that the meat to it is not stuck, its surface must first be greased with vegetable oil.
Ingredients:
- water 400 ml;
- onion - 2 pieces;
- bay leaves - 4 pcs .;
- rabbit - 1 carcass;
- spices for shish kebab - 30 g;
- salt - 2 tbsp. spoons;
- table vinegar - 30 ml.
Preparation
- Carcass rabbit is cut into pieces, add onions cut into rings, salt, pepper and stir.
- Add to the meat spices and diluted in water vinegar.
- All this is stirred and left for 4 hours to marinate.
- Next lay the pieces on the grill and fry the shish kebab over the coals for 20 minutes.
Shish kebab from champignons on grill
Fans of mushrooms in all variations will be very pleased. After all, the recipe for shish kebab from fresh champignons is presented further. It is prepared very simply. Mushrooms, soaked in mayonnaise, are juicy and tasty. And that it was convenient to fry them and they did not fall off the skewers, the mushrooms are better to take large ones.
Ingredients:
- champignons - 1 kg;
- mayonnaise - 200 g;
- salt pepper.
Preparation
- Champignons are washed, cleaned, dried, salted, peppered, poured with mayonnaise and left for 2 hours.
- Stuff mushrooms on a skewer and fry a delicious shish kebab for about 15 minutes.
Skewers of fish on the grill
Mackerel - fish is very tasty, healthy, but fat. For this reason, it is not very suitable for frying, but baking it in foil and making shish kebab from mackerel is an excellent idea! Marinate and fry you can pieces of fish or whole carcass. Only in the latter case it is better to use not a skewer, but a grate.
Ingredients:
- mackerel - 1 kg;
- lemon - 1 piece;
- mineral water - 500 ml;
- onion - 2 pieces;
- salt, pepper, bay leaf;
- vegetable oil - 3 tbsp. spoons.
Preparation
- Mackerel cleaned, remove fins, head.
- Carcase cut into large pieces, salt, pepper.
- Onion shredded rings.
- Lay the components in the container layers.
- In the bowl squeezed out the juice of lemon, pour mineral water and the mixture is filled with fish.
- Over lay a bay leaf, put oppression and clean in the cold for a couple of hours.
- String the fish on the skewers and fry for about 10 minutes.
Shish kebab in oven on onion cushion
If there is no opportunity to go out into the countryside, but you want a shish kebab, this recipe is for you. Shish kebab at home is no worse than traditional food. The only difference is that the meat is not saturated with the smell of smoke, but this is not a problem. If desired, in the oven you can put smoldering wooden sticks, and the issue with the fragrance will be solved.
Ingredients:
- pork - 1,5 kg;
- lemon - half;
- onion - 11 pieces;
- mixture of peppers, seasoning for shish kebab;
- vinegar 9% - 150 ml;
- sugar - 75 g;
- salt.
Preparation
- Meat cut into pieces, cover with a film and beat.
- 4 onions rub on a small grater. In the resulting gruel put a mixture of peppers, salt, seasoning for shish kebab.
- Combine mush with meat and clean in the cold.
- Marinating shish kebab will take 3 hours.
- The remaining onions are shredded with semicircles, pour boiling water, add salt, vinegar, sugar, juice of half a lemon and leave for an hour.
- Then the water is drained. And the whole onion is placed in a sleeve for baking, it is distributed over the whole surface, and pieces of meat are placed in one layer.
- The sleeve is tied, in several places they make punctures and at 220 degrees they bake an hour, then the film is cut and they cook shish kebab at home for another 30 minutes.