The juice is already flowing - an Armenian shares the secret of juicy kebab
Tasty, soft and juicy kebab is the dream and pride of any cook, both professional and amateur. According to reviews from experienced cooks of Armenian cuisine, in order for fried meat to acquire an original taste and appetizing aroma, it must be marinated in a mixture of spices and salt, as well as in various additives, before cooking.
Today we will prepare pork neck shashlik in Armenian style. The tenderloin from the neck part of the carcass resembles marbled meat, permeated with the finest greasy veins, which, after contact with hot coals, give the finished product an indescribable juiciness.
And as spices for this kebab we will use dried basil, mustard seeds and a little ground black pepper.
1. Wash fresh meat under cold water and cut into large pieces of the same size.
2.After placing the pork in a single layer on a tray, sprinkle it with salt and spices, first on one side and then on the other.
3. Add grated raw potatoes to the dish.
4. Pour mineral water and olive oil over the meat, then carefully mix with your hands, after wearing rubber gloves.
5. Cut the peeled onions into rings and add to the meat.
6. Cover the tray with polyethylene and leave at room temperature for 3-4 hours.
7. We skewer the kebab along the fibers so that the pieces do not hang over the coals. Alternate meat with pickled onion rings.
8. Fry the kebab in the grill over hot coals to medium heat, turning the skewers every 3-4 minutes.
9. Usually, 15-18 minutes is enough for shish kebab from a neck pre-soaked in mineral water, oil and spices to be fully cooked.
10. Place the kebab and fried onions on a dish and serve with fresh bread (lavash or pita bread) and your favorite vegetables, the choice of which depends on the preferences of the diners and the season.
Spicy sauces help highlight the taste of charcoal-fried meat: tomato, ketchup, chili, adjika, satsedelli, mushroom, kefir-garlic or cheese. As a side dish for shish kebab, you can prepare boiled potatoes with butter and finely chopped dill leaves.
And don’t forget to garnish the vegetable slices with fresh bunches of leafy greens: basil, arugula, parsley, coriander, fennel. And if you are preparing a vitamin-rich cold appetizer from vegetables, be sure to add fresh lettuce leaves, torn into medium-sized fractions, and chopped garden herbs to taste.
Have a great barbecue gathering and bon appetit!
Today we will prepare pork neck shashlik in Armenian style. The tenderloin from the neck part of the carcass resembles marbled meat, permeated with the finest greasy veins, which, after contact with hot coals, give the finished product an indescribable juiciness.
And as spices for this kebab we will use dried basil, mustard seeds and a little ground black pepper.
Ingredients for 3 kg of pork:
- raw potatoes - 1 peeled medium-sized tuber;
- dried basil - 2 tsp;
- mustard seeds – 1 tsp;
- ground black pepper – 2 pinches;
- coarse salt – 50-60 g;
- mineral water – 50 ml;
- olive oil – 50 ml;
- onions - 3-4 large heads.
Preparation:
1. Wash fresh meat under cold water and cut into large pieces of the same size.
2.After placing the pork in a single layer on a tray, sprinkle it with salt and spices, first on one side and then on the other.
3. Add grated raw potatoes to the dish.
4. Pour mineral water and olive oil over the meat, then carefully mix with your hands, after wearing rubber gloves.
5. Cut the peeled onions into rings and add to the meat.
6. Cover the tray with polyethylene and leave at room temperature for 3-4 hours.
7. We skewer the kebab along the fibers so that the pieces do not hang over the coals. Alternate meat with pickled onion rings.
8. Fry the kebab in the grill over hot coals to medium heat, turning the skewers every 3-4 minutes.
9. Usually, 15-18 minutes is enough for shish kebab from a neck pre-soaked in mineral water, oil and spices to be fully cooked.
10. Place the kebab and fried onions on a dish and serve with fresh bread (lavash or pita bread) and your favorite vegetables, the choice of which depends on the preferences of the diners and the season.
Spicy sauces help highlight the taste of charcoal-fried meat: tomato, ketchup, chili, adjika, satsedelli, mushroom, kefir-garlic or cheese. As a side dish for shish kebab, you can prepare boiled potatoes with butter and finely chopped dill leaves.
And don’t forget to garnish the vegetable slices with fresh bunches of leafy greens: basil, arugula, parsley, coriander, fennel. And if you are preparing a vitamin-rich cold appetizer from vegetables, be sure to add fresh lettuce leaves, torn into medium-sized fractions, and chopped garden herbs to taste.
Have a great barbecue gathering and bon appetit!
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