Extremely Sauteed Charcoal Chop Fried common not only in Caucasian cuisine, but also as a dish, characteristic of picnics. Statements “go to barbecue” and “go on a picnic” have almost become synonymous.
Barbecue recipes are extremely diverse.
A bit of history
The origins of cooking meat at the stake go to prehistoric time. This is a traditional dish of many nomadic and sedentary peoples. of the world. The very word “shish kebab” came from the languages of the Turkic group. AT translated from the Crimean Tatar “shish” – bayonet or peak, that is, food, strung on a spit.
In Scythians, “sha” meant flesh, and “league” – to cut. The Turks have a dish before It is still called “shish-kebab” (meat fried on a spit). Under the influence of the Turkish yoke, the preparation of barbecue was included in the Bulgarian the kitchen.
Among the peoples of Transcaucasia, kebab is a traditional national food, although the methods of its preparation differ markedly. AT different cuisines have their own nuances and secrets that affect the taste. Names also different, although the essence is one. In Azerbaijan it’s “kebab”, in Ossetia – the “physonag”, Armenia – “Horovac”, Georgia – “Mtsvadi”.
Skewers on which meat is strung are called in the Caucasus skewers that phonetically echoes ramrods – devices for cleaning firearms barrels. AT hunters and soldiers in the field fried themselves lunch.
In Western Europe until the mid-18th century, decoration of any significant event was the carcass of a lamb, hare or pheasant, baked on a spit. Dishes were called: “minced” meat (skewers so as not to burn on an open fire).
In the Wild West, “minced” meat has become “flipped.” So in America appeared barbecue – a dish fried on a grill.
What is barbecue made of?
Most often, of course, from meat. Any fatty meat is good (loin, tenderloin, neck, back, ribs), it is better if there will be lamb. As an option, pork, as well as veal and beef. Shish kebabs are made from internal organs: heart, kidneys, liver, fat tail. Homemade chickens and game, as well as fish in pieces or in whole. Vegetable skewers with eggplant, lettuce, tomatoes, mushrooms, potatoes like not just vegetarians.
For barbecue, marinating meat with spices is very important. For softening the hard fibers at the base of the marinade must be something sour: vinegar, wine, pomegranate, lemon or tomato juice, dairy products:
- yogurt
- Katyk
- yogurt
- Ayran
- koumiss,
- kefir and yogurt.
There are kebab recipes, where for soaking meat mineral water and even beer.
Chicken kebab recipes: marinade
Chicken, unlike the rest of the meat, is not so fat and the body better absorbed. A chicken kebab is considered the fastest in cooking, since tender poultry does not require long pickling.
- Almost any part of the bird’s shish kebab is suitable carcasses, be it legs, hips, wings or fillets. To barbecue it turned out delicious, it should be juicy, so it’s very important not to to dry tender meat when frying.
- Shish kebab in tomato and kefir marinade. Chop chicken in portions put into pieces in a bowl, alternating layers of onions with rings, meat and tomatoes, sliced in circles. Pepper and salt each layer separately. Pour kefir on top, mix everything and leave for three hours, then strung on skewers, alternating meat with tomatoes and onions. Grill until cooked.
- Chicken with bell pepper. Add to the chicken slices a teaspoon of dried ground paprika, half a teaspoon of sugar and salt to taste, chopped onion. Mix well and mash the mass with your hands before the allocation of juice. Dice sweet Bulgarian separately pepper. String chicken on a skew, alternating with pieces of pepper, and then fry in the usual way.
- Chicken with pineapple. For the marinade you will need 100g of ketchup and the same amount of soy sauce, juice squeezed from an orange, a tablespoon brown sugar, ginger root, about 5 cm long (rub on fine grater). Mix the ingredients, lower the chopped ones pieces of two chicken breasts (approximately 700g) and leave for an hour. Cut pineapple separately (fresh or canned), and slices should be slightly less than pieces of meat. String on skewers mix and fry.
- Chicken with dried fruits. 600g fillet cut into cubes; 3cm, add sea salt, onion rings, sprinkle with seasonings. Mix. Make a marinade from soy sauce (5 tablespoons) and ketchup (just one tablespoon is enough), pour the chicken and send in the cold for at least an hour. In parallel pour cool boiling water for 20 minutes, prunes (150g), and dried apricots (150g) boil about five minutes until soft. On skewers alternate chicken with prepared dried fruits and onion rings. Fry on barbecue.
- Bacon Chicken. Fillet (1 kg) cut into pieces up to 3 cm, add spices (paprika, ground bay leaf, cayenne pepper, ground black pepper, oregano powder, salt to taste). Pour yogurt marinade (three tablespoons) and olive oil (one spoon is enough). Mix everything well, giving the ability to spices and marinade evenly distributed. During Hold the workpiece for several hours in the cold. For every skewer string three to five pieces of chicken, wrapping them in strips of bacon. Simplified option: cut bacon into cubes as well as chicken and alternate on skewers.
