At last spring, time travel into the countryside. Edge of forest, river, fire, the company cronies, kebab ... All this we've been dreaming all winter long.
One only anticipation salivate excessively - grilled meat on the coals has always been one of the most favorite dishes rights at all times. How can make a real barbecue? Where to find exactly the recipe that rejoices the soul and body? We picked up the options just for you: here and original recipes, and classical, more familiar to us.
Grilled lamb or pork Pulp hind legs (young pork or lamb) chop not too large pieces, place in an enamel bowl, sprinkle with young black pepper, salt, and mix well. Onion rings and chop, add dry white wine (200 ml per 2 kg. Meat) again stirred, Primin meat. Then cover the container with a lid and put in a cool place for 3-4 hours. Strung pieces of meat on skewers and grill over hot coals until cooked.
Classic kebab 1 kg of mutton, 6.5 onion 1 bunch green onions, 0 , 5 cups of 3% of vinegar, 3-4 tomatoes, 4 tablespoons of sauce tkemali; dried barberry - on the tip of a knife, 1 lemon, 20 g melted mutton fat, black pepper, herbs, salt.
can use loin or the hind leg of mutton, liver, kidneys, beef tenderloin, pork. Meat cut into small pieces, combine in a bowl, add salt, sprinkle with pepper, add chopped onions, vinegar or lemon juice and stir. Dish cover and placed for 2-3 hours in the cold. Pieces of meat strung on a metal skewer, alternating with onions, sliced
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