Description
Want to suggest a recipe kebab, taught me my Armenian friends. And for many years I cooked skewers is the only way. What is the difference in my recipe from the hundreds of similar ones? Here at the barbecue the taste of meat, the taste of meat! And onion, pepper and Basil just shade it, allow to reveal all its fullness. And because the pieces of meat are large, the meat remains juicy on the inside. And fry big pieces will help us double skewers of the company Forester.
Ingredients
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Pork
1 kg
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Onion
1 kg
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Basil
1 coup
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Salt
1.5 tsp
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Black pepper
1 tsp
Cooking
The first and very important step is the choice of meat. Meat choose fresh, not frozen, Mature, with streaks of fat. It's a must. Fat gives juiciness. Cut it into fairly large pieces 100-150 grams.
Onions cut large rings. Although the shape of the slicing here is absolutely not fundamental.
Now you add into the container the meat, onion, and Basil. All this is quite a bit of salt and a little pepper.
All mix thoroughly and leave it cold happiness at least for an hour, or get on the circumstances. If it is more than an hour, then without a refrigerator is not enough.
For grilling the skewers will use skewers Forester with two blades. For such large pieces is very suitable. Meat can safely turn over during cooking as they want. It will be hard to stay on the skewers.
Fry on the grill when the charcoal is well burned, and cooling down, will give its heat to the meat. Fry on low heat long enough, turning regularly. Check the on the readiness of the puncture. It is clear that if the juice is clear, meat is ready.
A barbecue doesn't require any ketchup, sauces. Serve it with greens, soft type cheese Suluguni and a good meaty tomatoes. The only sauce that will not spoil the taste of kebab is pomegranate sauce Narsharab. But if Narsharab home cooking is just a fairy tale!
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