Shashlik, they like almost everything, but the Armenian shish kebab is especially juicy with unusually large pieces of meat. Such preparation of the dish on charcoal is peculiar only to Armenians and it distinguishes their shish kebab from the general mass of the Caucasian traditions of cooking this dish.
How to cook real Armenian shish kebab from pork - recipe
Ingredients:
- neck pork - 2 kg;
- onion - 1,5 kg;
- basil is dry;
- thyme;
- pepper;
- salt.
Preparation
The final Armenian shish kebab, like any other begins with the choice of meat . When buying, simply try the product with your hands, when pressed, it should quickly return to its original position. This is the factor of freshness of pork meat and a guarantee that it has not been frozen. Rinse the piece well and remove the film, then dry it.
Probably one of the main differences of the Armenian shish kebab is its cutting, the shish kebab is not cut into the usual cubes, but cut into strata, 3-4 cm thick, you always distinguish this cut from any other shish kebab.
The Armenian marinade for pork shish kebab, contrary to everything, is not saturated with dozens of herbs, but necessarily contains the following ingredients. Chop the onions with very thin half rings and the first batch, lay out 1 cm thick on the bottom of the pan in which the meat will be marinated. Meat on both sides pepper, sprinkle with grated dry basil and thyme, these are the main herbs, without which the shish kebab ceases to be Armenian, and do not salt it beforehand. Now lay a layer of meat in the pan, after the marinade layer and so on until the very end. Marinated meat for at least 12 hours, and better and full day, this will make the dish spicy and juicy. You can not salt the shish kebab in advance, as the salt draws out the juice, which makes the meat juicy, the Armenians salt it 10 minutes before the preparation.
The next condition of preparation is the state of the coals, they do not just have to cease to burn with flame, but must be covered with the first white ash. Such coals are called rested or not evil, and only on them it is possible to properly prepare a large piece of meat, which is the distinctive feature of a shish kebab in Armenian from pork or other meat. When cooking, flipping skewers should be quite frequent, only you will hear the dripping of fat or juice on the coals, then you need to turn the meat, and this happens every 45-60 seconds. At the end of the cooking, it is customary to cover a shish kebab with a thin layer of lavash so that the meat reaches, and then it is removed from the skewers using the same lavash, using it as a tack.
Ribles on coals in Armenian
Ingredients:
- ribs - 2 kg;
- onions - 2 kg;
- vinegar wine - 50 g;
- fenugreek ;
- paprika;
- basil is dry;
- thyme;
- pepper;
- salt.
Preparation
Ribs are well washed, and of course, dry, and also remove the film from the inside of the formation. Cut them into pieces of 2-3 ribs, depending on the amount of meat on them. Sprinkle with the listed Armenian seasonings for a shish kebab and do not hesitate to pattle the meat by driving spices into it.
Onion chop into a quarter of the ring and put it on the bottom of the pan, then lay a layer of ribs, then again a layer
They are also prepared on skewers, and not on a grate and stack tightly, closing the entire brazier, so the coals do not burn out and at the same time they do not flare up, but at the finish of the preparation they cover with pita bread so that the meat does not dry out. Remove it from the skewers all the same, without resorting to a knife or fork, and using lavash as a tack.