On a clear, warm day, it's especially pleasant to spend a few hours in nature: in the woods, at the dacha or just in the garden behind the house. Fresh air and a good company - a pledge of a wonderful holiday, and the ideal complement will of course be everyone's favorite barbecue.
There are more than a hundred recipes for cooking this dish. Prepare a shish kebab from chicken, pork, lamb, mutton, fish, mushrooms, sometimes even a vegetable vegetarian shish kebab. And yet the dish came to us from the Caucasus, and therefore we will tell you how to cook shish kebab in Caucasian way, the recipe, of course, can be modified.
Traditional Caucasian shish kebab is cooked from lamb. Since it is difficult to find a good mutton, we offer a recipe for Caucasian shish kebab from pork. We choose not too fat cervical part or ham. Of course, the fat must be white, and the meat is pink and elastic. Ice cream does not go to a barbecue.
Secrets
Each dish gradually acquires the secrets of cooking. The main secret of a delicious shish kebab is a combination of colors. Remember: white, pink, red, green. And nothing else. Pink meat - young and tender, it is better fried and will be juicy. White onions need a real shish kebab, like a bride at a wedding. The greens will give the aroma to the meat, the cilantro is traditionally used, but if this herb is not to your liking, safely replace it with parsley, it combines with pork as well as coriander with lamb. Well, and finally, red. Highlanders are a passionate people, and therefore in the marinade for the shish kebab in Caucasian they must add either pomegranate juice (of course, fresh) or red dry wine or adjika.
Marinating meat
To make a real shish kebab from pork in Caucasian, use the minimum of ingredients and maximum of inspiration.
Ingredients:
- neck part of pork carcass with a minimum amount of fat - 2 kg;
- freshly ground pepper (black or mixture) - 1/3 tsp;
- salt - 1 large handful;
- parsley - 1 large bunch;
- bulbs white salad - 4-5 pcs .;
- garnet ripe dark red - 2-3 pcs.
Preparation
Onions need to be prepared in advance - well, if it gives a little juice. We clean the bulbs and shred them with rings of medium thickness - 5 mm approximately. Meat cut into pieces about the size of a box of matches, mine and let the water drain. In a glass bottle lay layers of meat, parsley and onions, along the way with salt and pepper. Fill all the juice of pomegranates and put in the refrigerator for the night.
Another recipe for shish kebab from pork in Caucasian
You can do without pomegranates, if not the season or you do not like their taste. Prepare a spicy, spicy shish kebab.
Ingredients:
- meat pork medium fat content - 2.3 kg;
- adzhika Abkhazian acute - 2 tbsp. spoons;
- wine red table dry - 1 glass;
- water carbonated (medium carbonated) - 1 l;
- salt - 1 handful;
- onion or red - 4 pcs .;
- greens (parsley, mint, dill, coriander) - 1 bunch.
Preparation
Pieces of neck or ham, we dry, salt, and, shifting with cut onions and weeds, we put in a bowl. Adjika mixed with water and wine, pour the meat and after 3-4 hours string it on the skewers.
Correctly frying
Delicious kebab can be prepared on skewers and skewers. This is not a matter of principle. But the quality of coals and temperature is really important. For the frying of meat, logs of coniferous trees are not suitable. Hardwood will burn too