For fans of the Caucasian cuisine, we offer recipes for the preparation of a real Armenian shish kebab. Implementing them is completely straightforward, and the result will exceed all your expectations.
How to make a shish kebab from pork in Armenian?
Ingredients:
- pork (neck) - 1,8-2,1 kg;
- onion - 450 g;
- refined sunflower oil - 55 ml;
- peas of black pepper - 15 g;
- coriander peas - 10 g;
- basil dried - 1 tbsp. a spoon;
- large salt - 20 g or to taste.
Preparation
Shish kebab in Armenian is prepared necessarily from pork. In this case, we will take a pig's neck, which we traditionally pickle. To do this, we clean and cut the rings of the bulb, and grate the black peppercorns and coriander in a mortar until fine. Washed and cut into slices the size of a little more than a matchbox, put the meat in an enamel or glass bowl, add the onion, refined oil, chopped coriander and black pepper, cover the basil dried and salt and knead it gently with all hands so that the onions and meat begin to give off the juice. We put dishes with meat on the shelf of the refrigerator and let them marinate for seven hours. It is better to leave the pork in the marinade for the night, but about an hour and a half or two before frying it is necessary to withstand it at room conditions.
Now string the slices of meat on the skewer and fry on the grill until ready, periodically pouring them juice from the marinade.
A real Armenian shish kebab is a recipe from a carbonate
Ingredients:
- pork (carbonate) - 1,8-2,1 kg;
- parsley dried - 1 teaspoon;
- dried dill - 1 teaspoon;
- peas of black pepper - 15 g;
- Dried thyme - 2/3 tsp.
- basil dried - 1,5-2 tbsp. spoons;
- large salt - 20 g or to taste.
Preparation
This recipe of the Armenian shish kebab assumes the use of pork carbonate for its preparation. To begin with, we wash the meat, we cut and cut into portions slices approximately two centimeters in thickness. Now in a separate bowl mix dried basil, thyme, dill and parsley, add also freshly ground black pepper grains and mix. We rub pieces of pork with salt and a spicy dry mixture, put it in a suitable vessel and leave it for two hours at room conditions.
Fry the mashed pieces of pork carbon on the grill. The first five minutes we maintain a strong heat under the meat, turning the grate regularly so that the meat does not burn, but has a roasted crust that will help to save all the juices inside the piece. Then, the intensity of the heat is reduced and the pork is brought to the ready, trying to warm it evenly on both sides, continuing to regularly turn the grate for this.
Shish kebab must be served with Armenian sauce, the recipe of which we offer below.
Armenian sauce for shish kebab
Ingredients:
- tomato paste - 260 g;
- water 140 ml;
- salt - 10 g;
- granulated sugar - 30 g;
- onion - 80 g;
- garlic teeth - 3 pcs .;
- pepper freshly ground black - 10 g;
- buds of a carnation - 3 pieces;
- leaves of parsley, cilantro and dill - to taste.
Preparation
Paste the tomato with water and warm it to a boil. Add buds of cloves, pepper, salt, sugar and cook, stirring for five minutes. Now grind the grater or chop the bulb in a bulb and garlic teeth, chop the greens, add everything to the sauce and mix.