The skewer season is rapidly gaining momentum. Which means that it's time to pick up recipes meat delicacyThat will come to taste the whole company, while the taste will surprise somewhat and please the guests than the glory of skilled culinary will consult the owner.
The Armenian pork kebab will make it possible to achieve all the tasks set above, does not represent special difficulties in cooking, which will make a summer vacation near the reservoir not forgotten. Now details about all nuances of cooking meat on coal in Armenian.
Secrets of cooking Armenian marinades
One of the most responsible steps is the preparation of marinade. It is he asks taste qualities, allows meat to spike, makes it juicy and soft.
The main rule of Armenian masters is no mayonnaise, vinegar and tomato. It turns out to be even without these familiar ingredients in the ingredients, the meat is obtained juicy, it helps relatively fast (up to two times faster than usual), it allows raw product Outside the refrigerator near the day even on a hot day.
Many recipes of the Armenian marinade are similar to each other, differing from each other with spices. Therefore, you can safely submit to your attention the version of the Armenian marinade, applying for the basics.
Components:
- vegetable oil - 100 milliliters;
- onion - one middle head;
- black peas;
- coriander;
- fragrant pepper peas;
- salt, quantity is determined independently.
Cooking time together with defending to about 30 minutes.
Calorie will be about 500 kilocalories per 100 grams.
Cooking order:
- the bottom of the deep container is poured vegetable oil;
- easy and black pepper, coriander grains Davim in a separate dish. There should be a composition of medium grain. The main thing is that the outcome of labor is not powder;
- fall asleep the resulting spices in the oil;
- the bulb is cut into small cubes and added to our marinade;
- we close the container with a lid and leave to be soaked for minutes by twenty. During this time, you can go onions for skewers and meat;
- salt is added before the hottest in 10 minutes before it.
Step-by-step recipe
Specialists allocate several real ancient options from many existing recipes, one of which will present to your attention.
How to cook present armenian kebalyk From pork:
Armenian kebab in acrooked marinade
Variations of kebabs from pork in Armenian today there are quite a lot. We give one of the options in the acute marinade.
It will take:
- 4 kilograms of pork;
- 0.5 liters mineral water;
- 1 kilogram of the reptile bow;
- 0.5 tablespoon black pepper;
- fragrant pepper, coriander, salt to taste;
- dried tomatoes.
Preparation time is about half an hour.
Calorie will be about 280 kcal per 100 grams.
Cooking order:
- meat, laid by large portion pieces, fold into deep containers;
- sliced \u200b\u200bby semirings, middle thickness onions, lay out over meat. In the process of cooking on coals, it is not useful, but without it the taste will not be at all;
- add spices, without forgetting about dried tomatoes;
- all the resulting mass is thoroughly exposed until juice appears;
- pour mineral water;
- mix the ingredients and send to the pickled meat to the fridge for 8 hours;
- 10-15 minutes before the start of the rolling, the mixture salins and mixed.
Several secrets from professional chefs
We give several subtleties, from which the taste of the future kebab in Armenian depends largely:
- pork good quality - This is the key to success. It is better to select the meat of a young animal (light shade) in which fat is distributed on the surface evenly, while having a light yellow shade. If pronounced yellow bodies are visible - this is not suitable for kebab;
- only enameled, clay or glass dishes are suitable for marinization;
- slices of meat are bold across the fibers - this is an important condition. The recipes indicate the minimum number of onions, a small deviation will not spoil the dish.
Bon Appetit!
This recipe recommended me a cook from the Armenian restaurant, from his words it is the most correct kebab.
Of course, in the kebab, the most important thing is meat! The choice of meat is a whole science, I will share my secrets. I am preparing a pork kebab (if you do not like pork or in disabilities for religious reasons, you can take another desired meat), I usually buy meat on the market, it's better at the familiar seller (I do not advise you to take in stores - it often comes across water, not enough Fire for money and meat instead of frying begins to be boiled from the inside), the meat on the market usually lies without a refrigerator, this is a guarantee of freshness (otherwise it would be squeezed), the meat should be soft, when pressing a pumped step must be quickly delayed, preference is better to give pork Shake (Korean will also fit well), fear white loose fat is not worth it (such a fat is still), the meat is better to choose a breath (it is not healing), feel free to sniff, twist in your hands. On average, 3-sedacies need about 2 kilo meat (it is meat and not pickled kebabs). 
So, start cooking! Meat Cut in small cubes (size with a children's cam or large egg), Different veins or film removed, we are not why! 
The next ingredient is most importantly familiar onions! The red or white onion is better not to take (they experimentified many times he behaves ambiguously), the usual fits better! Cut onions in arbitrary order (rings, half rings, cubes, shining - as you want). The main rule of Luke must be 1 to 1 to the weight of meat! 2 kilo meat - 2 kilo bows! Onions pour into a deep tank (saucepan, pelvis), and many people have a power, houring hands (we need juice). 
We dreamed our chopped meat to the onions and jumper again, smear the meat and onions as the dough! 
Perchym finely hammer black pepper (better from mini mills), pepper do not spare. 
Next, we will need one glass of mineral water, choose the water to your taste, just do not take water type Ava mineral or Bon Aqua, you need a real mineral nature! Well from popular brands are suitable for Essentuki, Borjomi, Narzan. (Well, if you are an Armenian, of course Borjomi). 
Mix well well, cover the plate less than the diameter of the pan or pelvis, put on top of putting the punch (a stone from the salting or a jar with water). We leave for 12 hours (overnight), you can do and 2 hours can be stretched for a day. If the time is not enough, leave at room temperature if there are 12 hours in the reserve in the refrigerator. 
SALT!!! There are several fundamental opinions here! Some misunderstanding that it is necessary to pick up raw meat, for it is better asked inside. Others are embarrassing that it is necessary to salt the finished meat, because the salt in the marinade adversely affects the mildness of meat ... I have an alternative, I am a salt marinade, 10-15 minutes before baking !!! On this portion 2-3 teaspoons. 
a little about coals, coals should go well, be hot, but it is too hot, it is necessary to wait for a pause - coals must "sit", a small solid white pollen will appear, now it's time !!! 
place the meat on the skewers (do not leave pieces of onions or plant vegetables to meat - all this burns and meat will be pattering). Fry only on different sides, do not need meat to fry in a circle! If the choice fell on the pork, then on good coals, the pork is preparing quickly, well rammed on one side, good on the other, 10-15 minutes here and ready !!! Do not dry meat !!! It should be juice, just not red, light yellow (like vegetable oil). Remove the meat and sprinkle the chopped greens (your taste)
And please ... no vinegar, lemon juice, Kiwi and other kidding meat killytin!
Thank you for your attention ... and ... here! Nice to you appetite!
A kebab turns out very juicy, burns little, it is difficult to overcover.
For several years I have been doing such a kebab from any meat and birds without salt, only with spices and herbs and always excellent results.
The advantages of this kebab are somewhat several: the meat is marked for only about 40 minutes; A kebab is painted in a half, if not twice as fast as usual; Leaving meat in the marinade, it is possible to store it up to three days at room temperature, eliminating only sunmaps; No wines, mayonnaise, vinegar and rare spices are not needed; In such a marinade, even dry beef will be very good.
Ingredients:
coriander;
black pepper;
allspice;
sunflower oil;
salt (if you love);
onion.
Pepper and coriander It is advisable to buy not ground, but also not worth putting them in the marinade. They should be grinding, but so that the grinding is rude. You can add a little kinse and tarhuna.
Each kilogram of meat should have at least 0.5 kg of bow.
How to cook delicious and juicy kebabs:
1. Take the enameled dishes and pour there with 200 ml of sunflower oil.
2. Put the spices and add salt. How to mix and leave to be soaked for some time.
3. In the meantime, cut onion rings or slightly smaller, if the bulbs are large. One small bulb (or halm is large) should be finely cut and how to intervene with a small amount of salt.
4. Put onions in marinade and blend.
5. Meat should be cut into large pieces so that they are greater (lamb can be cut somewhat smaller).
6. Put the meat in the marinade, diligently "having" his hands. Those bulbs that float to the surface must be rotated the cut part to the meat and press.
7. If the cooking of the kebab is postponed, it is worth sprinkling pepper and add oil to make it completely covered meat.
A kebab on such a marinade is preparing faster because when heated, the oil flips and heats meat from the inside, simultaneously with this, without allowing the kebabs to be cut. For the same reason, it should be carefully monitored that the oil dripping on the corner does not allow flame flames.
Pork kebab with onions from one old Armenian
In my notebook, or rather, in the notes on the computer, this recipe is stored called "pork kebab with a bow from one old Armenian". With meat, everything is clear - this is any pork pulp (neck, ham, blade), the whole point in the marinade on vegetable oil and B. large pieces Luke.
Recipe send a picnic on the flashmob!
It was stated that there are almost 40 minutes for marination, but the meat is stored in it in the refrigerator can at least three days. The fourths of the bow are soaked with marinade, and then fry over coals together with meat - this is something ... very tasty! Lukovka need to take a small one.
Prepare for kebabs from pork on the list All ingredients, i.e. Pork meat and everything for Armenian marinade:
pork pulp (here ham) - 1.5 kg
vegetable oil - 100 ml
onions - about 0.5 kg
hop Sunnels - 1 tsp.
black peas - up to 1 tsp.
fascular pepper peas - up to 1 tsp.
coriander in grains - to taste
salt to taste
See step-by-step cooking On the site http://www.iamcook.ru/ShowRecipe/5681
Put there
Prepare marinade. To do this, connect vegetable oil with chopped (pressed) black pepper, fragrant pepper, Corisandra, a mixture of Hop Sunnels and a finely chopped with one bun. Stir. With salt, haul, it will come in handy in front of hot.
When you cleanse onions, it is mandatory to leave the "tails", but you can also "spout", so to speak))) This is done so that when cutting the fourth fourth, the bulbs did not disintegrate. They will then lie on the Shape, frightened over coals with meat and, at the same time, will retain their shape!
Cut pork meat into pieces and place them and onions in marinade.
Stir so that the marinade gets on every piece of meat and the quarter of the bow was evenly distributed between the pieces of meat. Those fourths of onions that will be on top should be placed slice down. Before use, keep meat in the marinade in the refrigerator and get it at least 1.5 hours before cooking.
By the time, when the corners in the grill were hot and ready to fry kebabs, suck the pieces of meat in the middle of the bowls. Sleightly salt kebab before hot. Tightly meat to each other on a shift, let the possibility and skewer between the meat slices are late and give its heat.
On the photo besides this, one more described is seen!
Fry a pork kebab with a bow over coals until the meat is completely readily. Check the readiness to cut the pieces with a knife to the skewer. The color of the finished pork is all familiar, no redness and blood should be.
Pork kebab with bow ready. Mmm ...
Usually to kebabs (and not only) for feeding, I am very small thin boots or any fresh pellets simple, with greens, seeds, from different species flour. 
Bon Appetit!
Dear readers!
I suggest you prepare kebab in marinade with vegetable oil. This marinade is interesting because it is enough 40 minutes so that the meat is grilled, as well as meat in it can be kept for a long time without a refrigerator and, that a lot is important, the meat is twice as fast.
AND NGBYENTS:
- 1 kg good meat Pork
- 300 g of sp
- 100 ml of vegetable oil
- the black ground pepper
- coriander
- spices for kebab
Unusual marinade - kebab in vegetable oil
Cooking:
We rinse meat, cut into portion pieces. Cut the large, kebabs will turn out more.
For the preparation of marinade, as you see, you will not need traditional vinegar or mayonnaise. In the container for marinating kebabs, we pour vegetable oil, squeeze black ground pepper, coriander, or just spices for kebabs, salt to taste. Marinade is well mixed.
Onions better take a small one. We clean it, rinse. One bulb is very finely grinding, add a slightly salt and carefully carry, before the formation of onion porridge. We add it to the marinade and mix well.
The remaining onions cut rings or along 4-6 parts. If you cut along, then so that the bow does not disengage, and do not burn when cleaning do not cut the tails and spouts.
Meat and onions put in marinade, well mix, desirable hand, then exactly every piece will be in the marinade. Leave our marinade kebabs for 40 minutes. If you do not plan to fry them immediately, if you prepared them in advance, then the meat must be completely covered with oil.
The kebabs were grilled, we ride them on the skewers, alternate meat, onions and on the barbecue.
Do not go away, often turn it over so that it is not burnt, as the vegetable oil will drip and coals in the grill can ignite. Do not yaw, just pour them with water. Since I have guests today, I am preparing a kebab from meat and . In the photo, he is on the second plan.
