Shashlik vat. Chaman: what is it and when is this spice used. Marinades for barbecue recipes

Let's talk in more detail about chaman seasoning and its use in a variety of dishes. The abundance of tastes and aromas in cooking can turn the head of a novice cook. And how many amazing and exciting names there are! We invite you to meet another representative of the world of spices, who came to us from afar.

Chaman spice - what is it?

Chaman belongs to the legume family and is native to India and Pakistan; It has a tart taste and a memorable smell. Another name for chaman is fenugreek, shambhala or fenugurek. It is more often associated with the preparation of a meat delicacy - basturma, where it is an integral component.

Chaman seasoning is a mixture of spices that gives each dish a bright aroma and unusual taste. You can use both the seeds and greens of this plant. Ground chaman looks like flour, beige in color and coarsely ground.

Useful properties of chaman seasoning

One hundred grams of Shambhala contains:
~ 25 g protein;
~ 6.5 grams of fat;
~ 58.4 g carbohydrates.
The total calorie content of seasoning per 100 g is about 320 kcal.

The medicinal properties of chaman seeds have been known since ancient times, and in some southern countries the traditions of its use are observed to this day.

For example, women in India use its seeds to heal their back after childbirth, improve their metabolism and, if necessary, increase the flow of breast milk.
In Russia, shamballa is more often used for healing wounds (a paste containing it is applied to boils and even ulcers; in the form of an ointment it will help with problem skin) or as an anti-inflammatory agent, to strengthen the immune system and improve the overall health of the body.
If you eat chaman in the form of porridge, you can improve the condition of your hair (make a conditioner based on yogurt and ground seeds).
Stir a tablespoon of fenugreek into a glass of warm milk and you have a wonderful tonic drink.
Will help with female infertility and impotence in men.
Nourishes nerve cells and bone marrow cells;
Stimulates the digestive system;
Some sources classify chaman as an aphrodisiac.

The seeds of this plant are also used for colds, allergic reactions, stomach upsets and pain (toothache, joint pain).

We emphasize that despite its versatility, this seasoning should absolutely not be included in the diet of pregnant women, because the saponins it contains can cause miscarriage.

Chaman for basturma: Recipe

Let's return to the culinary sphere and tell you about the most popular way to put fenugreek into practice - to prepare a classic delicacy for the festive table - basturma.

In itself, it is quite simple to prepare, but requires a serious investment of time. On the other hand, why not experiment and surprise your family and friends with such an unusual addition to a family celebration?

Very fresh meat is taken; salt calculation - 200 grams per 1 kilogram of meat.

3 kg beef
600 g salt
a glass of fenugreek
8 glasses of warm water
5 heads of garlic
red bell pepper in quantity to achieve the desired color
hot pepper to taste
cumin to taste

Cut the meat into pieces approximately 30 by 15 cm and 5 cm thick.
Wash, dry, sprinkle with salt on all sides.
We place the pieces on top of each other, and place the bowl at an angle and wait until the salt “sucks” the blood out of the meat. Turn the pieces over from time to time.
This continues for two to three days until the liquid ceases to be released completely.
There may be some unabsorbed salt left on the surface (this depends on the meat), but you just need to shake it off and hang the meat to dry, which will take 5 or 7 days.
When you feel the meat and make sure that it is dry, it is time to prepare the dough-spread.
It is better to process fenugreek in the evening so that you can only add the rest of the spices in the morning.

How to prepare chaman for basturma, also known as Stage 2:

we sort out the seeds, grind them in a coffee grinder, transfer them to an enamel bowl;
gradually add warm water to it, stirring;
you will notice how the mixture will swell and thicken (the final consistency should resemble kefir);
cover with a lid and leave overnight;
excess water will remain on the surface, and in the morning we will simply remove it with a spoon (with this yellow water the bitterness of fenugreek will go away);
then add garlic, cumin and everything else, mix;
Rinse the meat pieces a little in running water and put them in a bowl with chaman, cover with a lid;
in this mixture in the refrigerator they should stand for 5 to 10 days (as long as you have the patience);
sometimes you will also need to turn the pieces over and coat them;
We hang the evenly coated pieces again to dry for 5-7 days;
then it is better to wrap each piece in cling film and store it in the refrigerator.

Bon appetit!

Of course, not everyone always has Armenian chaman on hand, or it is not sold in your city. Then what can replace chaman for basturma? You can simply take the well-known suneli hops or curry, combine them with ground nuts or mushrooms and then proceed according to the specified algorithm - an interesting and unexpected variation of basturma is ready! ? - read in our material of the same name.

Ingredients:

3 kg. pork meat (I have the neck),

2 tbsp. l. seasonings for meat,

2.5 -3 tbsp. l. salt,

2 chicken tomatoes,

1 large onion.

Good day, my dear readers!

You can also cook it very tasty in the oven. So choose and enjoy!

And I promised to tell you about the May 9th holiday in our family this year. Still, we went to Novosibirsk for the parade. We managed to see military equipment, combat aircraft and helicopters. We managed to show it to our son. My aunt and uncle took part in the “Immortal Regiment” action. Tens of thousands of people took to the main street of the city to honor the memory and pay tribute to all those who fought for our Motherland. We didn’t wait until the end of the Immortal Regiment, Seva began to feel sleepy. So many emotions in half a day!

We also saw such a fighting friend) somehow we caught the kids for a photo.

In the evening there were fireworks. Our fighter’s schedule was a little off, but he was impressed!! Everyone was very pleased and we still remember it to this day.

I would also like to know your favorite marinade recipes for barbecue. Your experience and advice would be very useful to blog readers and me personally)

Armenian kebab recipe

To prepare a delicious Armenian kebab you will need:

meat (pork, beef, it is better to use lamb);
bulb onions;
salt;
ground black pepper;
fenugreek;
greenery.

Cooking process

So, let's find out how to cook barbecue in Armenian style. First you need to choose good meat, which must be fresh so that the taste is at its best. The meat must be cut into pieces (the size of the pieces will depend on your barbecue), but it is better not to make too large pieces so that the kebab can fry quickly and remain juicy.

Cut the onions into rings and now you can learn how to make a barbecue. There is nothing complicated here and everyone can do it themselves. After the meat and onions are chopped, we begin to prepare the marinade for the future barbecue at home. I would like to immediately note that for this it is necessary to use glassware to prevent changes in taste. You can also marinate meat in ceramic containers, but if this container is not available, use enameled ones.

Place the chopped pieces in a glass container, take the onion rings in your hands and knead them with your hands, thereby breaking them and squeezing the juice out of them. Place the onion in the dish and mix well with your hands.

Then chop the greens (parsley, green onions) and add them to the meat, first rubbing them in your hands with the required amount of salt.

Take ground black pepper and sprinkle the prepared mixture. Don't forget that you need to add pepper to taste and proceed to adding the most important ingredient - fenugreek. In Armenian it sounds like chaman. Add no more than a teaspoon to the meat; this amount will be enough to make the aroma drive you crazy.

Once again, mix the meat with all the ingredients with your hands and leave the dishes with the marinade to sit in the shade for 30-40 minutes. You shouldn’t leave it for a long time, and now let’s find out how to fry Armenian kebab.

After the meat has been soaked in all the spices, you need to proceed to the most important part of cooking - frying it on the grill. We put the pieces on skewers and send them to hot coals. Remember that it is best to grill shish kebab not on red coals, but on slightly burnt ones.

The temperature from such coals is excellent, the result is excellent and not burnt or dried out. During frying, do not forget to turn the skewers every 50-60 seconds so that the kebab is fried evenly and juicy.

To make the dish especially amazing, during frying, use a cardboard or ordinary newspaper, with which you wave it over the grill, this will facilitate better cooking and the smoke from the coals will better saturate the meat and make it especially tasty.

We wish everyone bon appetit and a pleasant weekend.

What to plant to make barbecue tastier? The best herbs for a summer staple.

Summer has come, city dwellers are slowly moving to their suburban areas to relax, breathe fresh air, and enjoy the sun and greenery. And, of course, the main summer food is barbecue.

Even if you grow a variety of greens on your property, we suggest enriching its assortment and planting several types of herbs that will be useful to you when cooking meat on the grill. Of course, there are no comrades for taste and color, as they say, but here it’s up to you to decide what and how much to sow.

You can make a separate “kebab” bed for herbs. As a result, these herbs, of course, can be used in other dishes, but for meat they will be very useful. So, what do we sow in our spicy-fragrant garden?

THYME

Thyme is a perennial plant. We grow it through seedlings, since its seeds are small and, simply sowing it in a garden bed, you may not find them later. There are different varieties - regular, lemon, even mint. Thyme is very fragrant and can be used in any marinades.

tarragon or tarragon

And this is the progenitor of the well-known lemonade. Also a perennial, planting it once will provide you with this spicy herb for many years to come. Its narrow, light green leaves not only make an excellent base for homemade lemonade, but also pair wonderfully with meat. It requires virtually no care when growing. Meat wrapped in tarragon leaves and foil and baked over coals is very tasty.

FENUGREEK

This decorative, edible herb is part of everyone’s favorite seasoning “khmeli-suneli”, or more precisely, its seeds.

Its variety Fenugreek BLUE , grows well in the south and in the middle zone, then germinates by self-sowing. It has a very pleasant aroma.

BASIL

There are several types and varieties.

Burgundy regan has a strong tart aroma, red-burgundy-blue, almost black leaves. Sometimes, a couple of leaves are enough to add flavor and aroma to a sauce or salad.

Citric- a subtle, delicate aroma of lemon, mixed with the characteristic smell of basil, is very suitable not only for meat, but also for fish. A very tasty variety. It is grown only through seedlings, but then it grows and grows beautifully.

Caramel Basil is a very delicate aroma that goes well with many dishes and meat.

Green basil has a “clove aroma”, is wonderful in any sauces, goes very well with meat, and also dries well and does not lose its smell. Goes well with other herbs.

SAGE

This spicy herb is not only used as a good remedy for toothache, but is also used in cooking. It can be brewed into tea, but when mixed with herbs it is great in hot sauces. A wonderful type of sage is clary sage. It has very tasty leaves.

LOVAGE

Easy to grow, unpretentious, has a strong aroma. Just one small sprig and your entire dish will smell like it.

MARJORAM

Probably one of the most favorite herbs in Italian cuisine. Marjoram sprigs are tied around the meat before baking, and it is added to sauces and marinades. Marjoram is very appropriate on a plate with a mixture of herbs for barbecue.

Herbs such as: HYSSOP, ORIGIN, MELISSA or LEMON MINT , and PEPPERMINT . The latter is generally a beautiful and unpretentious plant that is worth growing in any garden plot. Delicate, subtle aroma, can grow in partial shade, unpretentious in care. And how indispensable mint is sometimes in cooking!

Herbs like RUCCOLA-INDAU And MUSTARD LEAF can be grown together with herbs, or just separately, along with lettuce and parsley.

Arugula has a strong spicy smell and an islandy, nutty taste. This wonderful herb has long been loved by many gardeners.

And without leaf mustard, many can no longer imagine a summer garden. Indeed, it is both tasty and healthy. And there is no hassle with it: just sow and water, and over the summer it produces several harvests of excellent greenery.

LOFANT ANICE - a spicy herb with the aroma of mint and anise. Very good in combination with cilantro and basil in tomato sauce for meat. Try it, you won't regret it!

CHEREMSH SADOVAYA or GARLIC ONION

Feathers with the taste and smell of garlic, only much more tender, there is no obvious garlic harshness. A perennial, absolutely unpretentious plant. It grows from a small bush into a whole plantation. Do not spare space for such a wonderful plant. Even children love him.

SAVORY , a pungent herb, can sometimes be used instead of pepper. But a little bit of this spiciness won’t hurt at all with the barbecue.

I highly recommend everyone to have a bed of herbs on their property. You can simply sow herbs under trees; many of them feel great in partial shade or shade. And you will always have a whole bouquet of tasty and healthy herbs at hand!

A real shish kebab. Recipe by Victor Raina. Updated version

So, in order to start preparing delicious kebab, you must first choose the right meat. What kind of meat should you buy for barbecue? Some people only love lamb, others always eat pork, and still others eat any meat. And someone who doesn’t eat meat at all will still not live to be 150 years old. It’s a pity for him that he will never know the taste delights of kebab! Pork, which is not very fatty, is perfect for our barbecue. But only fresh and not frozen. But what part of pork should I use for the best result? I wouldn’t risk other parts of the meat from the pig, only to be disappointed later: take the neck and that’s it. But right away, I’ll make one important amendment: it has such a middle, running along the back, without veins, quite pink in color, which goes along the spine on both sides. Here she is!!!

So, it’s not suitable for barbecue! And if you suddenly even come across it at your barbecue, and this can always happen, then you will immediately start chewing it like chicken breast and without much taste pleasure, no matter what seasonings you use for it. This will be our first difference from all kebabs. Pay attention to the color of the meat: if the meat is faded and dried out, it means it is not fresh and it will not make a kebab. Like all butchers, I will also assure you that frozen meat loses its main taste properties. Although, what can I say, our brother cannot take something for nothing. It happens that somewhere fresh meat is found, but it also doesn’t always work out over time. Take it, but listen to at least one piece of advice: do not marinate the meat while it is frozen or still cold, let the meat first thaw to room temperature and all the blood water drain out. The conclusion is this: fresh frozen meat is better than not fresh, but draw the right conclusion yourself!

To begin, rinse the meat with running water and dry it with a napkin. Who knows how and who groped him before you, and we absolutely don’t need moisture in the pickling, believe me! And mineral water, I say right away - forget it!!!

If you buy meat at the market early in the morning, marinate it according to this recipe on the same day, then in the evening you can safely turn it on the grill!

We've sorted out the meat. By the way, the lamb will be even tastier, because when you look at a young lamb, you immediately imagine - kebab! I once had the opportunity to cook barbecue for a purely Turkish society; they bought me the meat themselves. Imagine my surprise that they snatched pieces of meat almost from the mouths of even their relatives! The lamb was marinated exactly according to this recipe! And the admission that they did not eat this even in Turkey speaks for itself. And what can I say, I’ve been there many times, but I haven’t seen any kebab there! Kebab - yes, shish kebab - no!!!

A very important, interesting point, now look at the photo below: using this method, we cut the neck meat into transverse washers 3-4 cm wide. Next, tearing the meat along the film seams, cut it into approximately equal pieces, removing the film and tendons. After a good workout, you may end up like me, where each shelf of meat comes out with a difference of two to five grams! Don’t get too carried away with removing the lard, this will add some juiciness. For lean lamb, gourmets recommend adding fat tail fat between the meat. Let's leave this topic for lamb lovers.

Dimensions! Topic for discussion! Many will say, I was in Georgia, and there were such pieces, such skewers! Yes, but don’t believe me, no matter what kind of fire you turn the bull on, it will never cook in its middle if it is not cut off periodically. Also, our kebab has its own parameters, i.e. the size of the pieces, where both the outside will be browned and the inside will be fried. These are the sizes I’m talking about, but Georgians remove large pieces from skewers and finish stewing them in a cauldron. Also, a kind of dish, it has its own name, but I’m talking specifically about this, normal kebab.

Now about the main thing, or rather about what ingredients we will put in the meat and the whole secret of my dish. Let’s take it as a calculation, let’s say, plus or minus 4 kilograms. Let’s not be meticulous down to the grams; it won’t play a big role. The main mystery for marinating meat is not only what we put there, it is even very important, and I will prove to you in what sequence it should be!

1. Salt(about 4 tsp). I’ll say right away that everyone’s tastes are different, I personally don’t add salt to anything on the table, I never even add salt to eggs or tomatoes. Two chemical compounds: sodium and chlorine, which make up salt, do not provide anything good for the body, and they will spoil the bones to the point of arthrosis. You can also say that salt is simply necessary; you cannot live without it. But if the kebab is under-salted, it won’t kill you, but it will be very unwelcome, so it needs to be well and properly salted. Pay special attention to the teaspoon, they are also different for everyone. And each housewife has her own teaspoon, and some have their own palm! Salt, in turn, will provide the initial marinating of the meat. Just cut the radish and sprinkle with salt, and leave the other piece just like that. Which one will play faster? That's it! And whoever says that you need to sprinkle salt at the end of the marinating, then let him sprinkle it! We will do it our way! Add salt and mix well! There is also another question: should you add salt before eating or right on the fire! Well, let’s also dip each piece in salt and say that it will be delicious like this! So they eat chips or something else with beer, and we will make barbecue!

2. Bulb onions . You can prepare it in two ways, so to speak, options: simply chop it coarsely, or squeeze the juice from the onion. Two medium-sized bulbs are enough. As some people write that the onion ratio is 1:1, it seems to me that there will be a lot, just cut it correctly so that it releases the juice. For practicality, the second method is to pass the onion through a meat grinder, and then squeeze the resulting mass through cheesecloth. This is what I use, it’s very convenient and you don’t have to bother with chopped onions in the marinated meat. It’s even easier to put it through a juicer, it will be more practical, and even if you have troubles with washing the machine, you will see the highest result! Let the juice from the onion cover your meat, you will see how the meat quickly absorbs it.

There are some interpretations here: chopped onions should release their juice, because that’s all we’re talking about, right? And if we squeeze it out, then a huge amount of work has already been done. And this has its advantages! First: juice and salt will pave the way for our seasonings in a couple of seconds. Secondly, we don’t need so much effort to mash the onion to mix it. Third, and I'm sure this is important for some, when you put the meat on skewers, you won't be irritated by the onions, which constantly need to be removed from pieces of meat. And when you grill kebab, the onions will not burn on your kebab. Well, fourthly, this is just a small economic question: we need to twist it less, because we will squeeze all the juice out of it! It’s naive, but let it be better this way! The first way, you can do it as you did before, but then salt it, squeeze it with your hands well so that the onion releases its juice even before seasoning. And the fifth thing is that we will talk about onions later. And lastly, onion pulp is absolutely not needed in pickling! Throw it away and – period!!

3. Black pepper , I especially emphasize, COARSELY ground, as in the picture. No “dust” from the pepper shaker! Crush the peas with the flat of a knife if you don’t have a coarse grinder, and then cut a little with the point. It is possible in a mortar, but not in the dust. When you chew the meat, these grains will give you a pleasant taste sensation. Fine, dusty black pepper for soup, but not for barbecue. How many? 20 – 25 peas! If you want more, it's not for everyone! By the way, black pepper is very beneficial for the body!!! You know vodka with pepper for colds, right? So, it is not vodka that gives the entire healing effect, but the black pepper itself! But in our situation, quantity should not prevail.

Everything should have its own norm. Well, it will be spicy for you, so what? What about kebab? Now stop: have you already heard that real kebab is salt, onion and pepper? So, believe me, this is not true at all. Read to the end, do exactly this and you will understand that that eccentric was wrong, no matter how fresh his meat was! There are so many useful and necessary seasonings on the globe, without which our kitchen would be simply black and white! This does not mean that now you can pour into the kebab everything that comes to hand. There are some seasonings that you can’t even talk about, for example, turmeric or dill. There are seasonings that are suitable for baking dough, but in no case are they the same as meat. Now I will tell you about these meat seasonings with great pleasure!

4. Coriander. She's the same cilantro. I think you are familiar with this name.

Again the question is, how much? I think that 15-20 peas will also be enough. They need to be crushed in a mortar, first lightly fried. It’s easier if you buy it already ground. But in no case, and maybe I’ll repeat myself, do NOT overdo it with seasonings! Otherwise, you won't get the real taste of meat. If the coriander is already ground, then a little more than half a teaspoon, or rather, let it be as in the photo. It’s a very specific seasoning, so you can’t overdo it. But this is the next grass.

5. Basil. Many people grow it in their kitchens, mine is in a jar, dry. Not only is it sold in almost all stores. It is used more in soups, salads, sauces. Let him now show us his taste in barbecue.

Take the same amount as ground coriander. Is this in a teaspoon size?, maybe a little more! Although this herb has such a pungent smell, it will not have a pungent taste. It is, in essence, of no small importance in pickling. And what they didn’t say about him in ancient history! The Greeks generally considered basil the king of seasonings. What else can be said about him if there is such reliable information on the Internet? And no matter what you read about it, it is simply necessary in barbecue.

6. Thyme. He's the same Thyme. One of the Asian seasonings, from which dried herbs are used. In small quantities, it complements vegetable and meat dishes well, as well as various salads.

The use of thyme dates back, again, to ancient Greece, where it symbolized courage. Roman soldiers bathed in water infused with thyme to gain strength, energy and courage. In the Middle Ages, girls embroidered a sprig of thyme on knights' scarves for courage. Let's get back to the barbecue, how much? Per kilogram - two or three pinches, rubbing lightly with your fingers. Will any of the Georgians say that it will be superfluous in the barbecue?

7. Zira, she's the same Zra, she's the same Cumin. I would generally talk about this seasoning with great pride. The very smell of cumin speaks for itself. Used as a seasoning for over 5,000 thousand years! It was even found in the Egyptian pyramids. And now, many people don't even know what it is? Not to be confused with caraway seeds or dill. Such things do not go into barbecue at all. Get used to the mortar, rather than taking everything ground, it’s better to grind it yourself and everything will be fresher. Quantity? A very specific seasoning, a little less than half a teaspoon will be enough. Zira has a very fragrant taste, so be careful in its quantity.

8. Red pepper, paprika. Mexico! Ground, sweet. But in our country it is used very widely. You can have a teaspoon without a “slide”.

It will give a slightly desired aroma and a beautiful color when frying. Want to add some spice? One clove of crushed garlic, add hot capsicum, but I warn you that the taste of the meat can be greatly interrupted and I think you don’t need this, because you wanted a real kebab, right? Do not forget that this seasoning can also give a bitter taste, so it must also be taken in its specific sizes. But there won’t be a holiday without paprika.

9. Peppermint . And it is used everywhere, even in sweets and medicines. This is both cold and cooking! But Asians prove that they have been used in meat since ancient times. Now we will try it in a barbecue. I personally have already tried it, so in our kebab we will give it the most necessary use! Look in stores, kiosks, buffets, pharmacies, but meat needs this seasoning!

It seems to me that it is simply inappropriate to talk about its tastes and smell. Many women furrow their brows, saying that this negatively affects the male reproductive system. Nonsense! If it can affect the male organ, it must only be a very strong drink or tea. And then, only in the first 30-40 minutes, and in the future there are no consequences and cannot be. If you think that the meat will taste minty, then this will also not happen on fire. Even in marinated meat you won’t feel it. You will not be cooking mint compote, but a real shish kebab! Half a teaspoon.

10. Bay leaf , does not need a photograph. Throw in a couple of pieces in the morning or a few hours before, while stirring. Even if it breaks into small pieces there. When you put the meat on skewers, if you notice it, simply move it to the side. There is no need to eat it and, I think, there is no need for photography. But without it, I had such an experience that I simply forgot to put it in. Or rather, I figured that no one eats it anyway. To be honest, there was something wrong. It’s not in vain, after all, it exists on our Earth as a spice!

11. Sunflower oil ! Not to be confused with olive oil, 5-6 tablespoons. You can even, like, cling! Yes, yes, you heard absolutely right, it’s sunflower oil!

Let each piece coat with oil while stirring lightly. Imagine yourself that you threw meat into a frying pan, without oil. And, no matter how non-stick frying pan you have, any of your meat will simply start to burn. Why does every housewife, before frying meat, pour oil into a frying pan, but we want, or rather wanted, to fry kebab without oil? In no case! This is how it turns out in the pictures of other kebabs, where charred pieces stick out, and you need to chew them, because it’s a shame to spit them out, it’s ugly, and just inconvenient. Referring either to the coals or to the unusable grill. Add the oil after all the ingredients have been added and thoroughly mixed, exactly as written and in that order. I ask you to pay special attention to the fact that you need to mix the oil gently and carefully. And if we assume that this is a man’s occupation, I will say this: it’s as if what you have in your hands is not meat, but a woman’s breast! Under no circumstances pour too much oil, otherwise tomorrow you will have a gag reflex. This has also happened before.

I found this photo on the Internet, this is what someone unsuccessfully fried meat looks like in the picture:

marinated without oil;
the onion was cut too finely and not all of it was removed;
This is the meat that comes from the neck trim, is slightly pink in color, does not change its shape after marinating and does not have a real, juicy taste.

How did it burn? Can this dish be called shish kebab?

12. And now, having put everything that is written above into the meat, leave it to marinate until morning in the pantry, in a cool place, or even in the kitchen on the floor, pressing down with some kind of weight. And in the morning, while stirring the pleasantly smelling mass, add an equally important and, I would even say, effective product! This - LEMON .

Half a good-sized lemon will do. Just be careful, squeeze out gradually so that the lemon gets everywhere. Mix gently again. If lemon gets on just clean meat, it will immediately become a “stake”, like after vinegar, so vinegar simply does not go into barbecue. And in this case, it is already pickled. You can pour vinegar over already fried kebab. It's a matter of everyone's taste!

13. And we will complete our ceremony with a quarter (or a half), natural pomegranate juice , which will add even more elegance, taste and compliments to your kebab!

And, most importantly, it will hide the clue to your recipe even more reliably! Two good friends: meat and pomegranate! In the summer, you are unlikely to find it anywhere, and I would advise you to ignore juices from the store. Many tests show that the grenade was not even nearby. So, if it is not there, then leave your real experiment until late autumn.

This is where our marinating ends. After a few hours you will know what real kebab is! Mix all this again and leave it tightly covered in the pan, obviously not in an aluminum pan. Press down on top again with a plate of approximately the same diameter. I advise you to make it out of wood; by the way, I already have one.

Suitable in diameter and so that it does not accumulate unnecessary odor over time, place it in a plastic bag. Not for storage, but when you marinate. Place something heavy on top and leave it like that for another couple of hours.

There is no need to hide it in the refrigerator, just let it sit in the kitchen. Let all the ingredients do their work. Although, as I mentioned above, if the meat is fresh, then it will also marinate perfectly throughout the day. And when you put it on skewers, now enjoying the real smell that will come from the meat, you can even lick it, but not eat it yet, although now there will be nothing scary in this meat. One of the proofs for you will be that you may notice that the meat is very easily pierced with skewers.

And this is what fresh, soft, vigorous, marinated meat should look like! It can be immediately distinguished from bad meat. Well, can anyone else imagine that barbecue meat should float in some kind of liquid or should it be fished out of mayonnaise? Forget it like a bad dream! All this is our brother’s invention, like an unreliable experience or an attempt to perform a miracle in front of his household!

And who was not good at what, it’s even scary to list. Draw yourself one conclusion: be friends with the butcher, at least find out what days he slaughters. An exceptional and highest case is if you do this yourself.

As promised, now again about the onion. Shish kebab without onions is like music without sound! Snack on the kebab with juicy rings! And not some kind of waste or tails, cut at random. Aesthetic culture and accuracy must be present first of all! A ring of onion, a piece of dark bread and a kebab! What could be tastier?!! Onion rings can be sprinkled with vinegar diluted with water and sprinkled with red or black pepper, as you like! If it is bitter, then rinse it with cold, ice-cold water and throw it on a towel; the water will wash away everything, even the eye-cutting property of the onion, and give it a pleasant sweetness.

Let's now pay attention to the barbecue. It must also meet some parameters. It is best to have an iron one, or even more reliably, stainless steel; the thicker its walls, the better.

It will retain heat better and fry the last pieces. And you don’t need to torture yourself with hunger by making kebab on bricks or on hanging chains somewhere. Well, if you accidentally stabbed someone and need to fry them urgently, then this will be a special case. My barbecue looks like this: length - 60 cm, height 15 (from the grate) and width 25 cm. The main mistake of those who make barbecues: the grate, i.e. the bottom should not have a large number of holes. If you already have a grill and it has not just a bottom, but a sieve. Place aluminum foil on the bottom and lit coals on top. Poke small holes around the edges and you will see how everything returns to normal.

Let only a quarter of the bottom of the grill be entirely made of grate, and the rest is solid iron with holes along the edges. You will see how the meat will not burn, but simply brown and fry to its full depth. And most importantly, it will not flare up under the flame of fire, where the meat will immediately take on a smoky black color and lose the taste we all need. Do you want to eat soot? No! I won’t and I don’t want to!!! Smoking is a completely different topic and in this case it will simply not be appropriate.

Just look how the kebab simmers and cooks! It’s not ready yet, but juice is still dripping from it. But if you pour mineral water on the meat, you won’t see such a miracle. After mineral water, the meat will look soaked and not juicy. Looking at the kebab, you get the impression that there is nothing there, although we put so many things in there! And when you take off the first piece, put it in your mouth, and then, while chewing, you will understand that there is enough of everything and it is soft to the point of madness! And then you will definitely want to take one sip of wine for the fact that everything in life is not so bad! And everything around will suddenly appear in more saturated colors!

This barbecue is for a small company or an outing. This portable barbecue is currently being tested in the photo. Now that everything is behind us, the meat has been eaten, I can say with confidence that it did not pass the test 100% and now it has its own mistakes and shortcomings: along the edge of the holeless bottom, along, I made holes, after five centimeters and now Everything is fine! Also, I will not focus on the fact that the meat should be fried at good heat all the time, turning and, in no case, should not be doused with flames. Let the coals burn thoroughly, fan the ashes, and only then do the most beautiful thing in this art - fry the kebab! Every self-respecting kebab cook should know this!

Regarding lamb: be especially careful! If you overcook it, the meat will turn into dry and stale balls. Good, fresh meat cooks quickly, about five to ten minutes is enough. Women especially need to learn one truth, because... they often confuse the juice from fried meat with blood, so they ask for more fried meat. Although the meat may already be quite ready. Again, it’s not for everybody, if they want, they can fry it with it.

I will also open my tradition to everyone. Once the coals are lit, I always grill just one stick first. For the success of the event, I will pour a glass of good red wine and evaluate the quality of the future kebab! I’ll let my guests try it, even if not all of them, irritating them to the limit. And then it went - let's go! I personally have had cases where close friends who even had their own recipes were speechless while eating. And after 5-6 sticks, exhaling, they said that they had never eaten such kebab! Now, by the way, this is the only way to marinate! And all sorts of experiments with the addition of mayonnaise or tomatoes simply do not turn out to be a good success.

Now about the skewers. There is no need to make meter-long skewers, believe me. By the time you eat, you get to the last piece, it will already be cold. In pursuit of the second stick (and if you also get a tasty one), you can choke. Secondly, waving a “sword” at the table, saying how delicious the kebab is, you can gouge out a good friend’s eye! And how wonderful it is to eat shish kebab from a skewer when it is still hot. In this case, I use my own short skewers (total length 37 cm). My opinion is that the thickness of the skewers should be 2 mm. and width 7 mm. Not three or eight, otherwise it will be bad to film. And not one and a half, because... the skewer will be too flexible. And 6 mm wide. the meat may scroll.

Trust me, I experimented with it all! If you only have 20 of them, it means you have no friends and you cannot invite anyone to visit. The meat should be put on the skewers until the last piece. Or do you do this:

-Hey, Sanyok, come on, finish your food!!! Release the skewer, I need to fry Kolka!

I have about 90–100 of them, they don’t rust, they don’t ask to be eaten, unless they put meat on them?! Yes, and enough for any company. When going outdoors, I take all the meat already on and only on skewers. In a special container and hidden from all insects. Let gourmets say that putting meat on skewers in nature is a great pleasure! In my area I am not friends with flies! I only put marinated meat on skewers myself, and only at home. I don’t bother my ladies with this work; if I take on the job, I’ll see it through to the end. I don’t want to offend our dear, fair sex, but the meat should not scroll on skewers or hang down to the very coals. By the way, if you cut it correctly, as I described above, then even an inexperienced putter will succeed!

Once again about skewers, as for their size, while eating, it’s better to take another, fresh, hot stick, so I stick 5-6 pieces. For lovely ladies, one skewer is enough; she would like to try a second one, but with huge skewers, she is afraid that she might not be able to cope. And with such a size, you can easily regulate the amount of kebab you eat. We are not in the Stone Age with a spinning mammoth or in a competition: “Who can eat the most!” Although, with a good barbecue, any thought about diet simply disappears! And your beloved lady can always eat two or three skewers with great pleasure!

One incident from life. The day dragged on with all sorts of things, it was late evening, a sauna and, accordingly, a barbecue. One lady from a family circle was very indignant, like, looking at such a dish at night!? From her youth she knew the rules of nutrition, looked after her figure, and, by the way, she swallowed three sticks, and even a glass of beer!!!

The last condition and important: do not place the barbecue at a far distance from the table. Otherwise, either your meat will burn, or you will listen to an interesting story! Always seat guests at the table and let them have one glass of salad. No walking around the grill, everyone must sit at the table! There will always be a lot of smart people, let them sniff with their nostrils what you’re cooking there. Your place is only by the fire!!! This is where you start serving them your kebab! Shish kebab should only be eaten hot! Try to time it so that when the meat has not yet run out, fry the next batch. I don’t recommend all the shashlik piled up overcooked on the table. The lower skewers will cool down and will not be tasty. And if you are serving barbecue, then let it be only barbecue. Savor it with something from a snack, such as pickles, tomatoes, squash. Next: sweet bell peppers, black and green olives! Your onion rings, respectively, dark bread and, of course, good vodka!

There shouldn’t be any manti or pilaf, casseroles or pies, because you are serving only real SHASHLIK! I don’t know where they will kiss you later for this, but YOU will definitely be the first kebab maker in the village!

This is what the first skewers look like, squealing, frying and not burnt on a hot fire. And the juice, what juice is flowing, just look! If it drops onto the fire, then this drop will immediately burst into flames, but at the bottom of the grill with the least ventilation, this does not happen. In this picture you see lamb! And, as you can see, all the photos of the kebab I fried on different days look, well, just the same, so you can do it too, I’m sure of it! But here is the first batch, people are waiting, everything is poured, just serve it!

This is what the meat looks like when it’s already fried, surprisingly golden brown and just melting in your mouth. This is the meat you saw in the third picture from above. What exactly served as the pickle? This cannot be said; most likely, each ingredient contributed to this work. But it was this bouquet of the most famous seasonings that did its job. I did not use any mayonnaise, no mineral water or liquid, no accelerators or components for softening or breaking up the meat! Everything is most natural and real! That's why it turned out real shish kebab!

And you know that the first pancake can always be lumpy, but the lesson you will learn from this is the most correct one! The next time you marinate, you will understand if you did something wrong. You will succeed! In this case, if everything was clear to you, there simply cannot be an error.

Try my own recipe, which I have spent over three years researching. Although, which one is mine? After all, I didn’t discover the Moon and all the seasonings have existed on Earth for a long time. Maybe you will like this dish too!

PS: as one wise man said that: