How to cook shish kebab
Today I will tell you how to cook a very tasty lamb kebab. There are many recipes for making shashlik from various types of meat. Many people cannot eat lamb because of its specific smell. Some people, on the contrary, prefer this type of meat for its unusual aroma.
What is the secret of making delicious lamb kebab?
We start with choosing meat. We choose fresh, flavorful meat. It is better to choose the “edges”, this meat is the most tender, aromatic and tasty. Be sure to take onions and spices. The spices for barbecue made from lamb must contain cilantro and cumin. The fact is that cilantro, along with onions, perfectly marinates meat, and cumin harmonizes perfectly with the taste of lamb. If you add cumin to Lenten pilaf (important for those who fast), it will give the pilaf a lamb flavor. We will need kiwi and lemon.
Rinse the meat well. There are different opinions. Some people prefer not to wash the meat, so as not to wash away its specific smell. But it is better to wash the lamb well. Cut the meat into equal-sized pieces. Place the meat in a bowl and salt well. Sprinkle with spices. Cut and add onion. It is advisable to cut the onion into large rings so that later when frying you can put it on skewers. Mix the meat thoroughly, press the onion, it should give juice. Cut kiwi and lemon into rings. Place kiwi and lemon rings in a bowl with meat, spices and onions. Mix everything again. Press the kiwi and lemon pieces to release juice.
It should be noted that kiwi marinates meat very quickly. The meat becomes soft and more pliable to our teeth. We do not add vinegar under any circumstances. We grill the shish kebab in a couple of hours.
We take a bundle of strong, well-dried oak firewood and light a fire in the grill. Firewood is much preferable to charcoal. They give a unique smell during combustion and when frying meat on the formed coals. We have a couple of hours to sit by the fire and enjoy the splendor of life.
When the wood has burned completely and completely white coals have appeared, mix the coals so that they lie in an even layer. We put the meat on skewers, alternately with onion rings. You can also wear kiwi and lemon rings. This will decorate our creation and create an additional impression on the guests. We lay out the skewers with meat, making sure that there is no open fire. Turn the meat several times until fully cooked.
It is undesirable to cut the meat, as this will lose its juiciness, but to be completely sure that it is ready, you can make small cuts.
Serve lamb kebab in kiwi and lemon directly on skewers in combination with flatbread, a bunch of fresh herbs, feta cheese and always hot green tea.
The fact is that lamb fat is broken down in the body at a very high temperature (90 - 95 degrees). Therefore, meat must be eaten hot and washed down with hot tea. This will help the breakdown and good absorption of the prepared dish. For alcoholic drinks, Armenian or French cognac is suitable. Under no circumstances should you serve lamb kebab in combination with cold beer. Cold beer will lower the temperature of the lamb you eat and indigestion is almost guaranteed.
But let's not talk about sad things - the kebab is ready!
A couple of minutes ago you still didn’t know how to cook lamb kebab, and now we have a juicy, aromatic lamb kebab according to a unique recipe, your guests will appreciate it!
