Preparation of a shish kebab – business very responsible. Preparatory process, namely purchase of meat and, of course, the choice of marinade is especially important. Very well usual sparkling mineral water which gives additional tenderness and juiciness to both soft pork, and fast beef approaches in this quality.
Pork shish kebab in mineral marinade in Armenian
Ingredients:
- 2 kg of pork (it is desirable a neck); - 0.5 kg of onions;
- 0.4 l of sparkling mineral water; - 2 tablespoons of grains of a coriander; - 0.5 tablespoons of a black sprinkling pepper; - 1 tablespoons of mix of spices for a shish kebab (a thyme, a marjoram, garlic, a basil, a white pepper and so forth); - 2 tsps of salt.
Since evening wash up pork, let's it dry a little and cut on approximately squared quite large pieces. Shift them in a deep bowl or a pan, rather big that contents were convenient to be mixed during pickling.
The optimum size of pieces of a shish kebab – is 1.5-2 times more than a matchbox. So meat will be fried thoroughly quicker inside and won't burn outside.
Peel onions, cut it with rings or half rings and add to capacity with a shish kebab. Strew all with a black sprinkling pepper, the coriander grains chosen as spices and salt and properly vent hands that seasonings were distributed evenly. You remember a little meat that gave juice, and lay out in a container. Fill in the prepared pork 1 of the cup of mineral water and leave in this marinade in the fridge till the morning, having covered with food wrap. Next day, having got out of the house on the nature, string meat on skewers and fry on a brazier, watering with the remained mineral water from time to time.
Beef shish kebab in mineral water
Ingredients: - 1 kg of beef; - 350 g of onions; - 1 cups of mineral water; - 2 garlic gloves; - 1 branch of rosemary; - 1 bay leaf; - 3 tablespoons of olive or vegetable oil; - 1/3 tablespoons of a black sprinkling pepper; - 1 tsps of salt.
When choosing beef for a shish kebab pay attention to cutting. In it there are practically no veins and muscle fibers, it is the softest and at the same time low-fat part of ink.
Prepare beef, cut off at it white films and cut pulp on the correct pieces. Remove a peel from bulbs, chop them and connect to meat. Season both products with the grated garlic crumbed by bay leaf and rosemary, ground black pepper and olive oil. Stir everything minutes 5-10. You don't salt yet. Pour in mineral water in a container with meat, adding little by little, stirring every time hands before almost full absorption of water. Place on it oppression and remove in a cold spot or the fridge for 2-3 hours. Salt meat, vent once again, put on skewers and do a shish kebab. Remember that it is necessary to watch beef constantly that it didn't dry up when frying on coals.