The recipe for the most delicious shashlik!Delicious, juicy, aromatic... Who can resist? And ask whose dish it is, and most will answer that, of course, it is Georgian. This is partly true, but in Caucasian cuisine this dish is called "mtsvadi". But the word "shashlik" was added to our dictionary by the Zaporozhian Cossacks after Minikh's Crimean campaigns. It comes from the word "shish", which means "spit", and "shashlik" is what is on the spit. And you can put anything on the spit: pieces of meat, fish, mushrooms, vegetables and even bread. Soldiers often used their bayonet as a spit. Now we call a spit a skewer. And shashlik is a popular dish of all peoples who have developed cattle breeding. And what is "barbecue"? In fact, it is "a piece of meat, entirely roasted on a spit." This is how this word is translated. But it is also any other products fried on coals. That's it! And barbecue is also a picnic during which these same dishes are cooked and eaten. And for barbecue, as well as for shashlik, everything is suitable.
The most popular and, perhaps, the most chicdish is pork with a bone, fried on a grate. do not pickle, but only slightly beat off pieces from two sides, sprinkle them with salt and spices and fry on a large number of coals, constantly turning over so as not to burn. A garnish can serve as tomatoes, cucumbers, large-sliced or whole onion, greens, bread. A fairly elegant option for barbecue is fish and seafood. Fresh fish, too, is not marinated. It is simply cleaned of scales, removed from the inside, washed and fried. Small fish whole with the head, and large cut into pieces of 2-3 cm thick, pre-sprinkled with lemon juice, salt, sprinkled with spices and greased with vegetable oil.
In order for the meat to be roasted on the coals, it wastender, juicy and sharp, it must first be marinated. This is how the shish kebab from pork, mutton is cooked, small chicken and chicken wings are also cooked. There are a lot of varieties of marinades. And the easiest and fastest is kefir. It's kefir, not vinegar. Pieces of meat pour kefir, add a large amount of chopped onions and spices. A little stand up and proceed to shish kebabs. In the fridge, the marinade is not set. It is not salted. Salt only meat, when string it on skewers. Soaked meat in this marinade even for 1.5 hours becomes tender and soft. Shish kebab from the pork neck. Prepare 2-3 kg of chilled pork neck, 2 lemons, salt and ground black pepper. Cook the low-fat pork in a bowl, fill with juice 2 lemons, is stirred. On top, we put the onions cut into rings, close the lid and shake it several times. Leave to marinate for 6-8 hours. Before cooking, let's salt to taste. During cooking, especially with the appearance of fire, the meat should be poured several times with the remaining marinade. When serving, decorate the shish kebab with herbs, tomatoes, olives. Shashlik from pork
Take 500 g of pork without bone, choppedcubes, 2 tsp paprika, 1 teaspoon ground coriander seeds, 1.5 teaspoons ground cumin, 1 tsp chopped ground basil, 1/4 tsp ground ginger. In addition, you need a large pinch of ground cinnamon, green pepper and ground nutmeg, 1 finely crushed bay leaf, 2 tbsp. spoons of olive oil, salt and freshly ground black pepper, lemon slices and bay leaves for garnish. In a bowl, mix all the ingredients except pork and lemon slices. Add the pork and mix with the marinade. Cover the bowl with a lid and leave in the fridge for 8-12 hours, turning the meat from time to time. Warm up the grill. Strain the meat with small skewers. Bake on a hot grill for 7 minutes, not forgetting to turn over, until the pork is baked, while remaining juicy. Paint the lemon slices and laurel leaves. Serve in hot form. Shashlik from pork with tomatoes. Requires 500 g of meat, 4 onions, 6 tomatoes, ground black pepper, 2-3 cloves of garlic, greens. The pulp of lean pork is rinsed, cut into small pieces, add salt, pepper to taste, onion, sliced with rings and fresh tomatoes, sliced. Fold the meat in enameled dishes and leave in a cool place for 6-8 hours. Finished pickled meat strung on a skewer, sprinkle with a mixture of vinegar, garlic and pepper. Fry over hot coals until ready, periodically turning the skewer. Shashlik from pork and lamb
The pulp of the kidney part or the hind leg (youngpork or lamb) cut into equal, not very large pieces, put in an enamel bowl, salt, sprinkle with ground black pepper and mix well. Chop the onion into rings. Add 1 glass of dry white wine per 2 kg of meat. Mix again, pressing the meat with your fingers. Cover the container with a lid and put in a cool place for 3-4 hours. Thread the pieces of meat onto skewers and fry over hot coals without a flame, turning them all the time. Determine the degree of readiness with a cut. The main thing is not to overdry! Remove the finished shashlik from the skewers, put on a plate, garnish with herbs and onions. Steppe shashlik Take 800 g of lamb pulp, 2-3 onions, 0.5 heads of garlic, 100-150 g of spicy herbs, salt, pepper. Finely chop the onion, garlic, parsley, dill and cilantro, season with salt and pepper. Cut the lamb into oblong strips 10-15 cm long, wrap the prepared mince in them and thread onto a skewer. Fry over hot coals without a flame. Baked vegetables do not require any preliminary preparation, but they are delicious both as an independent dish and as a side dish for meat. To prepare them, you just need to thread onto skewers, alternating everything that is at hand: tomato slices, onion rings, sliced zucchini, corn and sweet pepper. Some people prefer fresh herbs and ketchup with shashlik, while others like mayonnaise and vinegar. And you can serve all kinds of sauces with meat. Well, how can we do without fish shashlik? Sturgeon shashlik
It will take 416 g or stellate sturgeon, 30 g sour cream, 48g onion, parsley, 50 grams of tkemali sauce, spices, salt. 1st method. With sturgeons remove the skin and remove the cartilage. Then the fish is cut into pieces of 50 g, stringed on a skewer and fried over the coals in the grill or on the fire. At will and taste, you can mix fish bones with grated onions, salt and pepper before roasting. Finished kebab sprinkle with lemon juice, salt separately, spices and greens. 2. Method. The flesh of fish without skin and cartilage or without rib bones and skin is cut into two thin elongated pieces per serving, sprinkled with salt, black pepper, stringed on skewers, smeared with sour cream and fried over hot coals. The ready fish is removed from the skewers, laid out on a dish, garnished with shredded onion rings, decorated with parsley greens. Separately serve tkemali sauce or other hot sauce. You can serve and skewer. Shish kebab from salmon It takes 1,5 kg of salmon, 1 jar of olives, 1 lemon, 3 tbsp. spoons of soy sauce, spices for fish. For marinade: 2-3 tbsp. spoons of soy sauce, 1 glass of white wine, spices for fish and lemonade. Cut the defrosted salmon into pieces, put in a deep frying pan with a thick bottom and pour the marinade. To sustain in it a fish. Then strips the pieces of salmon on the skewers, alternating with the olives. To serve to the table in hot or cold with olives and lemon.
