Description
I suggest you make true summer dish - a shish Kebab! Very tasty, moderately spicy, slightly spicy, flavorful, everything in it is very harmonious, maybe because the recipe is from Vlad Piskunov, men are all the same, connoisseurs of such things. The spice blend that we use here will get a half Cup and you have enough in the future, for the preparation of meat dishes. Just pour the spoon into the mortar, will rastolchem and add anywhere. For this rule the meat we need 3 tbsp. of this mixture. I decided this time to experiment with sauces and since I don't have a wok, and the sauce for the wok I received, I decided to add it to the kebab was super delicious, very much. Also, I used meat on the bone, you can take the neck or any other. Let's cook!
Ingredients
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Pork
1500 g
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Onion
2 piece
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Garlic
2 tooth
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Spices
3 Tbsp
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Vinegar
3 Tbsp
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Soy sauce
2 Tbsp
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Vegetable oil
50 ml
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Salt
1 pinch
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Black pepper
2 Tbsp
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Bay leaf
4 piece
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Coriander
2 Tbsp
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Salt
2 Tbsp
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Zira
1 Tbsp
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Mustard seeds
1 Tbsp
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Paprika sweet
1 Tbsp
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Turmeric
0.5 Tbsp
Cooking
I chose entrecotte with bone and fat. You can take the neck and later to string on skewers.
Mix all the spices. Salt in this case plays the role of the abrasive, the meat will still have to desalinate a bit, but we have this salt will give the soy sauce. Turmeric I don't dobavliala me it just was not) and pepper a little less acute not really possible.
It took us 3 spoons of the mixture, which we thoroughly triturated in a mortar. The rest of the mixture in a closed jar and use in the following meat recipes. Add to the meat.
Mix soy sauce and vinegar, I had a homemade, vinegar. Pour in the meat.
Finely chop onions and garlic and RUB well with hands, then mix with the meat and cover with foil.
So meat has become in a few hours. Very flavorful and delicious, although its not even cooked. The author of the recipe advises not to keep meat for more than two and a half hours, but I kept more. Now we need to pour the oil, it will give us a beautiful crust during roasting.
Sent to the grill with grey coals and start to fry. The onions we have left from the marinade out of the pan and serve as a side dish to meat.
You need to constantly monitor them and periodically turn over. The willingness just to check, pierce with a knife the bone, if the juices flowing transparent, then the meat is ready.
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