Shish kebab is one of the most ancient dishes of the peoples of Eurasia. Ideas and practice of cooking shish kebabs and other similar dishes (fry meat, fish, mushrooms and / or vegetables on a spit above the cooling coals) formed independently of different tribes and peoples. According to one of the versions, the original recipe for kebab shashlik comes from Mesopotamia.
Currently, the recipe for kebab kebab is presented in the Armenian cuisine and culinary traditions of other peoples of Transcaucasia. Now this dish is prepared, mainly in public catering establishments.
What is different from other shish kebab options?
The difference between the method of cooking shish kebabs in karski is as follows: meat from the lumbar part of the mutton carcass is cut into large pieces sometimes weighing up to 500 g. To make the shish kebab roast evenly, cut the meat pieces with a knife, to give approximately the same shape and size. Meat alternates on a skewer with pieces of fatty fat.
The composition of the marinade is also unique and well defined.
As the ready-made kebab shish kebab is achieved gradually as cooking is done, the meat is periodically cut with a knife along the edges, and served in the form of thin slices (about 1.5 cm thick) while the rest continues to be roasted on a spit.
Shish kebab in karski - recipe
Ingredients:
- lamb - 2 kg;
- fattening fat - up to 500 kg;
- For marinade:
- onion - 5-8 pieces;
- garlic - 4 cloves;
- lemon - 1 piece;
- grape vinegar natural - 1-2 tbsp. spoons;
- cognac - 2 tbsp. spoons;
- fresh greens (coriander, basil, parsley, tarragon, dill);
- dry ground spices (fragrant, black and hot red pepper, cloves, coriander, and others as desired);
- salt is large.
Preparation
Peeled onion greens, let's skip the garlic through a meat grinder or crush it better in a blender. Add the cut from the lemon and chopped zest, ground spices, cognac, vinegar and lemon juice. We add and mix the marinade.
Meat cut into large pieces, and bacon - approximately in the same form, but more finely and leave in
By the right time, we plant fire in the barbecue, on firewood from fruit trees. When the coals burned out well, and there is almost no fire, we set the meat, alternating pieces of fat to skewers and frying, sprinkling with unmarried wine or strained marinade.
Serve kebab kebab in pita bread with chopped fresh vegetables and herbs. Do not forget also about wine, cognac or other strong Caucasian alcoholic drinks, as well as fresh fruit.