May is already close, which means that the time of cottages, picnics and all sorts of outdoor activities will come soon. And without delicious kebabs, do not do here. In the process of cooking kebabs, there are 3 main stages: the selection of meat, the preparation of the marinade, thermal processing. In this post we will talk in detail about the marinade.
1. lamb kebab
We need:
1. The pulp of lamb - 1800 grams;
2. The onion is 200 grams;
3. Sunflower oil (refined) - 50 milliliters;
4. Lemon juice - 50 milliliters;
5. Salt - 1 teaspoon;
6. Black ground pepper - 1 teaspoon.
Cooking method:
1. For this recipe, you can use the pulp pulley flesh. Cut meat with bones, remove excess fat and veins;
2. Cut into small (5-7 cm) slices and fold into the pan;
3. Clear big bulb, part of the onion cut into rings so that you can fry after meat, and the part is crushed so that more juice falls into the marinade;
4. For marinade, mix the oil with lemon juice and salt, mix thoroughly before receiving a homogeneous emulsion and add to meat. Spice up;
5. Stir, cover with a lid and leave for 2.5 hours at room temperature. It is half an hour to stir for a uniform distribution of the marinade;
6. Fry on coals until readiness
2. Marinated loaf for kebabs, salads and just to eat with bread
We need:
1. Onions - 5 pieces;
2. Garlic - 3 teeth;
3. Vinegar - 3 tablespoons;
4. Vegetable oil - 5 tablespoons;
5. Sugar - 3 teaspoons;
6. Lavra leaf - several leaves;
7. Black pepper, salt, dry greens - to taste.
Cooking method:
1.Luk cut rings or semirings;
2. We fold the sliced loafs in the dishes;
3. Add dry green parsley and dill;
4. Next, add a bay leaf, followed by sugar, pepper salt to taste;
5. Flit vinegar, mix well;
6. He fry our garlic on vegetable oil to golden color from all sides;
7. Pour our onions with boiling oil (it will beat bitterness), after removing garlic from Luke.
8. Onions ready!
3. The most delicious marine for turkey kebab
We will need:
1. Skin of turkey - 1.5 kilograms;
2. The onion is the middle - 5 pieces;
3. Spices for the bird - to taste;
4.Sol - to taste;
5. The line is black ground - to taste;
6. Tomato paste - 400 - 500 grams;
7. Pan-500g carbonated drink.
Cooking method:
1. Turkey meat cut into large cubes. Onion cut into thin rings;
2. Prepare the first version of the marinade: mix in a cup of tomatoes rubbed, half of the bow, spices, salt, pepper to taste. Pour the Marinade 700 g. Meat Turkey, leave to pick up;
3. Prepare a second version of the marinade: mix in a cup of carbonated tan, half of the bow, spices, salt, pepper to taste. Pour the remaining turkey meat, leave marinate;
4. Optionally, you can add greens in Marinada;
5. Place the meat on the skewers, fry on a hot grill until readiness. If you are preparing a kebab on wooden skewers, then you need to soak them in cold water. Then, when cooking, the tree will burn less and break;
6. Decorate ready-made kebab with fresh vegetables and greens.
4. Pork kebab in white wine
We need:
1. Pork neck - 2 kilograms;
2. White dry wine - 2 glasses;
3. Coriander - 1 teaspoon;
4. Black peas - to taste;
5. Lavra leaf - to taste;
6. Black ground pepper - to taste;
7. Salt - to taste.
Cooking method:
1. Pork neck cut into portion pieces. It should be cut so that in each piece of meat there was a layer of fat. From this kebab will be greater and tastier. Meat are placed in a saucepan, season with spices and poured with white dry wine. Everyone thoroughly mix and remove into the cool for several hours. From time to time I do not forget to mix it.
2. Before cooking Solim kebabs and weigh the fire. Prepare coals, we ride meat on skewers and fry kebabs. During cooking, we water the meat of the resulting marinade from dry wine. Preparing kebabs before the formation of a blush crust.
5. Skabs from perch
We need:
1. Fresh pike perch - 1 kilogram;
2. Salo (fresh or salted) - 500 grams;
3. Lemon - 1 piece;
4. Black ground pepper, salt to taste.
Cooking method:
1. Clear fish thoroughly, try to remove the bones, wash. Cut the fillet into small portion pieces;
2. Share fish in the dish, salt, pepper and let it brew 5-7 minutes. Tip: If you took the salty fat for a kebab instead of fresh, the fish can not be salted at all;
3. Cut the fat with thin stripes, with the calculation so that in the strip of the lane it would be possible to fully wrap a piece of fish;
4. Wrap the influence of the fish into the slice of the bass, secure the skeps or toothpicks. Hang a kebab on skewers and fry on the grill until readiness, from time to time splashing with lemon juice;
5. Skewers feed hot, with any vegetables and greens.
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