Shish kebab in karski: the correct meat, the right marinade, cooking technology. Shish kebab pork loin

Without shish kebab, trips to nature, fishing or summer evenings are rarely enough. However, it is usually prepared once and for all by the chosen method, not too eager for experiments. But this is not interesting! In this way, we deprive ourselves of many culinary pleasures. We offer to master shish kebab in karski, radically different from what we usually indulge in. Maybe it will be your favorite version of this meat dish.

How to take meat

Like all other, more familiar options, the recipe for this shish kebab in karski involves the use of exclusively lamb. However, not every part of the carcass is suitable for the intended purposes. We need a kidney cut from a loin, viz., A pulp that includes small bones located across it. In addition, in kebab karki necessarily include lamb kidneys, which will be a kind of stopper for the rest of the meat.

What to pickle

Standard variations of marinades for "kara" are not too suitable. First, we remember the peculiar smell of mutton, which is desirable to eliminate. Secondly, the renal cut is softer than the others, and most of the usual meat marinades can be made more rigid. Traditionally, the following composition is used: about half a liter of unrefined and non-flavored lean oil plus one hundred grams of cognac (you can have vodka) and spices: muscat, barberry (or sumac), basil, salt and pepper. When marinating, the meat is peppered with chopped herbs and onions rings and compacts a little. Those who wish can replace the oil with low-fat kefir, only the time of marinating will last a little.

Technology of cooking: kebab kebab real

The main condition for obtaining the primordial "carnal" - do not falter when cutting lamb. Pieces should be very large. After keeping them in the marinade (no less than four hours, it is recommended to leave for the night), lamb is lowered to a large skewer alternately with fattened raw fat. It goes somewhere around 200 grams for every kilogram of meat.

The correct shish kebab is fried for a long time, with a constant overturning, according to the principle of shawarma. Baked meat to the depth of a centimeter is cut off, and the skewer returns to the coals. Cook, of course, does not depart from the brazier, but the meat turns out to be the most delicate and delicious.

Adapted recipe

The very approach to "carnal", with the gradual cutting of ready-made meat, will not appeal to everyone. Somehow it's more customary to get your own skewer in the picnic and enjoy eating it. Supporters of this principle is more suitable shish kebab in karski, the recipe of which allows for individual preparation.

The correct part of lamb is cut with thick strips, but it is not divided into separate pieces: it will be a personal portion for each participant of the Sabantui, and cuts are needed for better marinating. While the meat is languishing in the marinade, the kidneys are washed well and three times aged for half an hour in cold fresh water. Finally they are placed in water with salt and lemon juice - for an hour. When lamb is aged in marinade for at least three hours, the kidneys are added to it along with the greens (for example, tarhun), mixed, the load is put on the container, and the incubation, already in the cold, continues for another two to three hours. When frying on a skewer, put on half of the kidney, then lamb, and in the end - the second half. They keep the shish kebab karki from loss of juice. As the meat is lowered by a rather large piece, even if not cut, it is more convenient to fry on two skewers, located in parallel - so lamb does not rotate.

The best sauce for "kara"

Serve kebabs too, you need to be able to: regular sauces, of course, do not spoil it at all, but the taste will be dulled and made rather primitive. It is better to get a little pat on and cook an unusual sauce for an unusual shish kebab.

1. Onion finely chopped, scalded and coats with cold water - excessive sharpness and bitterness are not needed here.
2. The peeled apple and mango are melted little. You can rub it, but in this sauce piquancy is in pieces.
3. The tomato is peeled and also finely crumbled.
4. With lime, peeled and squeezed juice.
5. All the prepared ingredients are mixed, seasoned with olive oil (the sauce should turn dense), half a spoonful of sugar, pepper, salt and Tabasco.

The expected taste is spicy and sweet-sour. To regulate the flavors, you need to agree with your preferences, but with the same products.

"Native" version

Whatever one may say, mutton - a kind of meat and acceptable not all. So our people developed kebab shish kebab from pork. The cut is taken as a regular shish kebab, but it is cut radically differently: washed and dried meat is cut long, in centimeters in twenty, not very thick slices. The marinade is done taking into account the "kara" taste; For him, half-rings are cut into four onions (800 grams of pork) and poured into a mixture of a cognac, half a glass (about 150 ml) of olive oil, a spoonful of lemon juice and two - soy sauce. From spices are taken black pepper, chili, coriander and marjoram. Value free, decide for yourself. Meat plunges into the marinade and is a little "massaged" in it. It takes four hours to sustain pork, but it is not forbidden and left for the whole night.

We pass to the frying. On the skewer is put on half of a medium-sized tomato (you can take other vegetables, such as eggplant mugs), followed by pork along a slice, and fixed by the second half of the tomato. The design is wrapped in a fat net - it is sold in any good butcher shop - and sent to the brazier. After 20 minutes you can savor.