Description
Paired with a natural smoky, not leaving the apartment. Unfortunately, not everyone can go out into nature, to go on a picnic, and sometimes I want a kebab. Especially in the long winter days when you dream about summer. Dear friends, I will gladly give you the recipe (method). He has African roots, in any case, I learned to cook meat so it is in distant Africa. This way you can cook any meat and it will taste of kebab. Also take note, imagine you have prepared for Christmas or any other holiday table pork cooked this way, your guests will be surprised. So, go ahead! A gift for all those who want to picnic, but for some reason can't, for those who have no acres of land, and is a resident of the normal high-rises. :)
Ingredients
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Chicken
1 kg
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Onion
2 piece
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Soy sauce
4 Tbsp
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Coriander
1 tsp
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Lemon
1 piece
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Vinegar
2 Tbsp
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Spices
1 tsp
Cooking
Most importantly - stock up on charcoal, Yes, this is the one that is sold in markets for a picnic.
In a bowl for marinating meat, add soy sauce and all the spices. (by the way, I already said that in the Crimea there and I had to suffer to get it, but it's worth it, the taste is excellent.)
Onion cut into half rings. My observation in the Arab countries (Libya, Tunisia) I haven't seen the onion cut across, only along the bulbs. When I cut "our way", I was told that it would be tasteless and really along better. For comparison, a Pro-cooks know that the grated onion slightly bitter taste and can sometimes spoil a dish.
Mix the onions with the sauce.
Add the prepared meat.
Give the meat to promarinovatsya (from 15 minutes to 9 hours, it all depends on your intentions). Spread in the pan without the onions, add 1/4 Cup water and begin to simmer. After 10 minutes, the water boils away and the bottom will be only the fat from the chicken. Fry the meat in it.
When the meat is almost ready, pour in the marinade with onions, where the meat was (you can pre-drain excess fat from chicken, if it very much). Add sliced lemon into slices.
Coal glow on the fire to fully ignite.
So he quickly ignited and store it with vodka before put on the fire. (Don't worry, this macro lens on the camera, so little light looks like a flame)
To turn off the gas. The meat is ready, move to the middle, freeing up space for coal. Coal (red from heat) it is necessary to put the center into fat. Immediately close the pan tightly with a lid.
The smoke will be under the hood. The cover is not open, even if it is very interesting!
After five minutes, the meat will soak the smoke and it will not be possible to open the lid. It is a pity that the pictures cannot convey is the smell!
Can bring to the table, the meat is ready!
:)
Bon appetit!
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