Skewers in a marinade of herbs

Description

I really like this marinade. Flavorful and not overloaded. In addition, I will share with you the idea of filing a barbecue under the dome of dough. I saw her in the restaurant. Looks interesting and does not allow the barbecue to cool down quickly.

Ingredients

Pork

1.5 kg
Soy sauce

100 ml
Onion

1 kg
Cilantro

1 coup
Basil

1 coup
Parsley

1 coup
Dry white wine

400 ml
Black pepper
Flour

450 g
Butter

170 g
Water

200 ml
Salt

0.5 tsp
Chicken egg

1 piece

Cooking

Meat cut into oblong pieces and pour soy sauce. Leave to stand for a time.

Onion peel and cut into half rings. Greens coarsely chop.

Add the onion and herbs in a bowl with meat, pepper and well stir a couple of minutes. To interfere with need, as if massaging the meat. I have enough soy sauce, you can still slightly prisolit.

Then pour the meat with wine and slightly flatten the top plate. Need to marinate for three hours in the refrigerator. The larger the pieces of meat, the more time is marinating. But too long to marinate in wine is not recommended, as the meat can "sabbeth." The preparation time excluding the marinating.

While the meat is marinating, take the paste. I chose this test because it is easy to make, pleasant to work with and really holds its shape well. Although, of course, you can choose any other option that you prefer. So, sift flour with salt into a bowl and make a small "well".

Melt the butter, mix it with water and bring to a boil.

Pour hot mixture into flour and knead the dough. First the blade, then hands. It is very pleasant, not sticky.

Roll out the dough with a thickness not exceeding 0.5 mm. and finer You. Put it on an upturned ovenproof form, greased. Side cut a hole, so you can see the finished skewers. Greased egg and bake at 180 degrees until Golden brown. Depending on oven and thickness of dough it will take 40-60 minutes.

In the end, we get a "tent". It can be prepared in advance and kept in the refrigerator, wrapped in foil.

Marinated meat strung on skewers or skewers pretty tight.

Send the meat in the oven, preheated to 200 degrees. Under the grill with the skewers, I put a deep baking sheet with water. The fat dripping from the meat does not burn. And the meat itself is not dry, thanks to a few. I baked it for 35 minutes. You're guided by your oven and size of pieces of meat. To check you can make an incision one and see if they are ready.

On the dish lay out lavash, then a kebab without skewers and cover "dome". You can certainly do without it. But I think it's cuter this way. And the meat stays warm longer. And the shish kebab turns out very tasty! Almost like the real fire.

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