You will need
- — 1 kg of meat;
- 5-6 follicles;
- — 1 bunch green onions;
- — 1 lemon;
- — 3-4 tomatoes;
- — 5 g of dried barberry;
- — ground black pepper;
- — 4 tbsp of the sauce tkemali;
- 20 g melted lamb fat;
- — salt to taste;
- — grill;
- — firewood;
- — skewers.
Select the meat for the barbecue. The most juicy and tender shish kebab will turn out leg of lamb and pork neck. Also the dish is cooked from pork, beef, veal. For the lamb shish kebab is better to choose a piece with bones. Pork should not be too thick, otherwise while cooking the melted fat starts to burn.
Wash the meat in running water, dry. It can be cut into smaller pieces measuring approximately 5 5 cm Too large pieces roasts unevenly, and dries.
Make a marinade. Its compulsory ingredients — onion, salt, pepper and sour liquid, for example, wine, lemon juice or pomegranate, yogurt, mineral water. Do not use for marinade vinegar, it interrupts the taste of the meat. Put the meat pieces into an enamel, glass or pottery. Onions cut into large rings. From lemon squeeze the juice. Pour pieces coarse salt and season with ground black pepper. Add the onion and lemon juice. Cover and leave in a cool place for 2-3 hours.
Use for cooking delicious skewers of pork and lamb with cherry, lime or birch wood, beef — wood from fruit trees, grape vine. Firewood needs to be a diameter of about 4-6 cm, they are longer burning and leave good coals. Do not cook the skewers on the wood of conifers.
Clean the grill from the ashes, lay the twigs and splinters on the bottom and on the edges of kindling and firewood spread on the center. Ignite and wait until the wood is completely burned.
Put the skewers for a few minutes on the grill to hot. String the pieces on hot skewers, so the meat will not flow out the juice. Piece pierce along in two places, so it does not hang and does not hang out. Separate the pieces from each other so they cooked evenly. Between the pieces of meat string onion rings or sweet bell pepper, cut into circles tomatoes. Coat the meat melted mutton sheep's tail fat.
Cook skewers over hot coals for 10-15 minutes. Periodically sbryzgivaja meat with the remaining marinade. As often as you can turn the skewers so that the pieces were cooked evenly.
Incise the piece of meat along with a very sharp knife to his readiness. If the piece will stand out pink juice, then leave the meat to rest for a few minutes, if the juice is transparent, the dish is ready, and if no juice at all, then the meat is already dry.
Garnish the prepared kebabs with herbs and barberries, and garnish with green onions, cut into slices tomatoes, sauce tkemali.