The weather began to please us with sun and warmth, which means it has come it’s time to get the barbecue and pickle the meat. What recipes can surprise your friends, diversify the usual kebab menu, make meat unusually juicy and flavorful, read in compilation
Contents
Abkhazian pork skewers
If pork barbecue is your favorite, then we recommend cooking it in a new way. To do this, cut the pork neck into pieces, onions rings. Put the meat mixed with onions in the dishes for pickling, salt and favorite spices. Mix well, lightly tamp and leave for 2-3 hours, after which pour the meat aerated mineral water, this will make the kebab juicy. Shuffle and give more 1 hour to infuse. Fry on the grill for about 15-20 minutes.
Potato skewers
When you fry the meat, make a kebab of potatoes. Do not clean need to. Wash root vegetables and cut into slices with a thickness of at least 2-3 cm. Blot each circle with paper towels. To lay out chopped root vegetables in a bowl and season them with salt and ground black pepper. Add some olive oil and carefully mix. Put on skewers and cook on charcoal, not forgetting turn over. On average, it takes 25-35 minutes to cook.
Armenian turkey shish kebab
Turkey meat is very healthy and well digested. Recommended for people with sensitive digestion kebab of turkey. Rinse thoroughly and prepare the fillet – remove film and streaks. Cut the meat into small portions. Grate the garlic, mix it with salt, vegetable butter and spices: hops-suneli, dry adjika, citron, paprika, pepper. Put sliced meat into marinade and leave it there. for a few hours. Put meat on skewers and grill on the grill. 15 minutes until ready.
Lamb kebab on kefir
Lamb is a traditional meat for the preparation of barbecue, but not everyone loves her for a specific smell. This marinade recipe considered one of the best, since kefir is almost completely removes the smell. First of all, you need to clean the lamb well, rinse and pat dry with a paper towel. Next you need to chop meat into standard portioned pieces for barbecue ~ 5 by 5 cm. mix kefir, olive oil in a separate deep bowl, squeeze the juice of 1 lemon, and also add the chopped lemon zest garlic, salt and spices. In another deep bowl you need to lay out on the bottom of the cilantro, then put pieces of lamb on it and pour everything cooked marinade. Put the dishes in the refrigerator for 12 hours. Just before cooking, the meat should be room temperature, so lamb must first be get out of the fridge. Put meat on skewers and fry on barbecue until ready. Serve with baked potatoes, pita bread or fresh vegetables.
Lamb skewers without marinade
If the camping trip is very close, but the meat isn’t in advance cooked then this recipe is for you. The lamb is not pickled, but just greased with herbal mixture during cooking. Lamb meat wash, peel and cut into large cubes, transfer to a bowl and add a little salt. Put garlic, red onion in a blender bowl, oregano, rosemary, olive oil, lemon juice and salt, bring to homogeneous consistency. Plant lamb on skewers and a brush grease the meat with the mixture. Put the meat on the grill. Periodically pour olive oil with herbs. Fry about 20 minutes.
Veal BBQ with Bread Marinade
You can originally cook kebab according to this recipe, since marinade we will add bread. Veal needs to be cleaned from the film and veins, cut into a medium cube, transfer to a deep bowl. Peel the onion, cut into rings and add to the meat. Bread break into crumbs and add to the same. Pour a liter of tomato juice, sprinkle with rosemary, thyme, salt and pepper. All carefully mix and refrigerate overnight. The next day meat must be mixed again. Grill skewers on the grill for 15 minutes. It is allowed that the veal inside is a little damp, thanks to this, the meat will be more juicy and soft. Since in the recipe bread is used, skewers need to be turned more often, because bread quickly burns. Serve the dish with fresh vegetables and greens.
Enjoy your meal!
Keywords:
- on the grill
- Outdoors
- picnic
- barbecue
