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How to cook shish kebab from mutton by Caucasian recipe

The right shish kebab from lamb requires careful processing and pickling. Sauce for such a Caucasian dish can be made from different ingredients. However, it is best to use lemon juice and a little wine vinegar.

How to cook shish kebab from mutton by Caucasian recipe

Necessary ingredients:

  • Fresh herbs in the form of parsley and dill - one bundle;
  • Bulbs of small sweet varieties - 4 pcs .;
  • Lamb with layers of fat (can be on the bone) - 4-5 kg (depending on the number of guests);
  • Black pepper in the form of peas - 10-12 pcs .;
  • Vinegar wine - 85 ml;
  • Ripe lemons are small - 3 pcs .;
  • Salt - 1,5 small spoons;
  • Paprika - at will and taste.

The process of processing the meat product:

Before you cook a shish kebab from mutton, you need to buy fresh meat with small inclusions of fatty layers. It is required to wash it well, remove all unnecessary elements (films, veins, wreaths, etc.), and then cut into long but not very thick pieces that will not hang from the skewers.

The process of preparation of aromatic marinade:

Asking the question of how to make shish kebab from lamb, more people are interested in the sauce recipe, in which it is planned to pickle juicy and tasty meat. Typically, such a fragrant liquid mass consists of inexpensive and available ingredients. And in order to cook it, you need to take an enamel bowl, pour in a small amount of wine vinegar, add chopped dill and parsley, and then carefully squeeze and chop 3 ripe lemon. It is also worth noting that to this marinade it is necessary to pour in table salt, black pepper in the form of peas and paprika. All the products must be mixed, and then immediately begin to marinate the meat.

How to soak lamb shish kebab

To such a meat dish on the coals turned out more fragrant, it also needs to add onions. To do this, 4 sweet vegetable heads should be washed and chopped into large enough rings. After that, they are required to lay out on the bottom of deep enameled dishes, and from above place the processed and cut meat. Then mutton should be poured with a fragrant sauce, and then mix with a hand and leave in the room for at least 6-10 hours. The ideal option for a shish kebab will be meat, which will marinate all night, more precisely 12-15 hours in a row.

Heat treatment

Before you make a shish kebab from mutton, you need to light a fire in the barbecue and make sure that birch or oak firewood is gradually transformed into hot coals. After that, the aromatic marinated meat should be placed on the skewers and fry well for 25-35 minutes.

Correct feed to the table

Delicious Caucasian shish kebab from mutton should be served to the table only when hot. Also to this meat dish is recommended to make a garnish in the form of a light vegetable salad with the addition of tomatoes, greens and cucumbers. Extraordinary to this dinner will be a slice of fresh wheat bread, as well as baked or boiled potatoes.

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