Shish kebab with chaman seasoning. Chaman: what is it and when is this spice used. Useful properties of chaman seasoning

The variety of aromas and tastes can turn the head of a novice cook. And how many interesting names spices used in modern recipes! Therefore, it is very important to understand the principle of working with aromatic additives and study the properties of various spices. We invite you to get acquainted with seasoning "chaman", which is in demand when preparing Oriental dishes.

On the website you can find out Where to buy your favorite seasonings at an affordable price price and understand the intricacies of reproducing amazing recipes.

Chaman spice: what is it?

Spices- This is an integral addition to any culinary masterpiece, because they are able to give the dish rich taste and a unique aroma. Chaman is grass the legume family, which is known to many as fenugreek, shamballa or helba.

What or is a spice Chaman? The plant is used in this form:

• Seeds are only mature beans. Light frying is carried out first; it is important not to overheat the seeds, as they will begin to become very bitter. With the right heat treatment Give the dish a rich nutty taste and tart aroma.
• The stems and leaves of the plant are harvested during flowering. Dry thoroughly in a well-ventilated area and then grind to flour. They are used as a spice because they have a unique aroma.

Applies plant in various dishes:

• Soups, salads and main dishes are excellent.
• Bread is baked with fenugreek and confectionery products with a unique taste are made.
• Used in the alcohol industry.
• Creating amazing tea, coffee and various drinks.
• In the production of green cheese.
• In vegetarianism, fenugreek is considered a valuable source of protein.
• Preparation of marinades and canned food.

On our website you can familiarize yourself with photo and reviews about the use of fenugreek.

Composition of chaman spice

Thanks to its unique composition, seasoning It’s not for nothing that it’s also called Shambhala. Fenugreek can be considered a herbal miracle, because it contains:

• Potassium.
• Calcium.
• Arsenic.
• Magnesium.
• Phosphorus.
• B vitamins.
• Nicotinic acid.
• Ascorbic acid.
• Iron.
• Squirrels.
• Essential oils.

Thanks to its unique components, the plant is capable of:

• Increase appetite and stimulate the gastrointestinal tract.
• Reduce blood pressure levels.
• Improve the functioning of the cardiovascular system.
• Normalizes metabolic processes in the body, therefore it is used in the treatment of diabetes.
• Reduce cough.
• Increase the body's defenses.
• Relieve allergic reactions.
• Reduce toothache.
• Remove waste products from the body.
• Eliminate skin diseases.

How to cook Armenian chaman?

Based on the seasoning you can cook inimitable in taste Armenian chaman:

• Boil water and let it cool to 30°C.
• Add 900 grams of fenugreek. Mix thoroughly and leave until completely cool.
• Add 450 grams of chili pepper and the same amount of paprika to the resulting mass.
• Enter 450 grams of garlic, passed through a press.
• The next step is to add 2 teaspoons of cumin, black and allspice.
• The ingredients are mixed until a homogeneous, paste-like consistency is obtained.

The seasoning is ready!

Chaman at Armenian kebab

To prepare the right Armenian kebab It is impossible to do without fenugreek. You only need 1 teaspoon of marinade seasoning so that the aroma of the meat will make you forget about everything in the world!

What to replace chaman with?

Many chefs wonder: what to replace with spice if it runs out? None of the seasonings is capable of fully reproducing the unique properties of chaman. As a last resort, you can try to replace shamballa with blue fenugreek (utskho-tsuneli) or add ground hazelnuts to the dish to add a nutty taste.

2014-05-14

Date: 05/14/2014

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Marinades for barbecue are often the subject of debate at men's friendly gatherings. Everyone defends the “correctness” of their favorite barbecue marinade. The only argument is usually the words: “Yes, I’ve been doing this for a hundred years... it always turns out delicious.” Well, that sounds quite convincing! Based on “delicious”, today I will tell you about my tested marinades for barbecue.

Have you ever wondered “why do they marinate shish kebab”? Is marinade needed for barbecue at all? Consider the common statement: “The marinade is necessary to tenderize the meat for barbecue.” There is some truth in this.

The fact is that the marinade, even during marinating for many hours, only slightly penetrates into the depths of the kebab meat - just a few millimeters. Therefore, the marinade cannot soften the connective tissue (collagen) that is found inside the cuts of meat. Only the surface softens, but it seems to us that the entire piece of meat becomes softer from marinating - after all, it actually becomes somewhat easier to bite through it!

If the marinade does not have any significant effect on the softness of the kebab, why is the meat still marinated?

For this purpose, let's consider the components of marinades:

1. Spices, fresh and dried herbs, wine, garlic, onions give the kebab a certain aroma and taste. They do not affect the tenderness of the meat!

2. Fats (vegetable oil) serve to dissolve aromatic substances found in spices and herbs. Thus, they mainly serve to ensure that aromatic substances get to the surface and slightly into the depths of the kebab meat. Marinade fats will not soften tough meat!

3. Marinades for barbecue usually contain acids. They are found in fruit and berry juices (apple, lemon, orange, cranberry, pomegranate), tomato juice, wine, wine and balsamic vinegar, and lactic acid products. Acids somewhat destroy the connective tissue on the surface of the meat, which also facilitates the penetration of aromatic substances a little into the thickness of the kebab meat.

4. Salt mainly serves to enhance and improve the taste of meat.

I would also like to add that the widespread use of onions in barbecue marinades is due to their excellent compatibility with any meat and fish. In addition, the sugar contained in the onion caramelizes during cooking, which gives the meat a beautiful crust.

How to prepare onions for barbecue marinade

In order for the onion to have the desired effect in the marinade, it must release juice. To do this, you can simply chop the onion thinly, add salt and mash it with your hands, grate it on a coarse grater (or mince it) and squeeze out the juice.

Without diminishing the importance of the marinade for the taste and aroma of shish kebab, in conclusion of my “cleverness” I want to say that the consistency and juiciness of shish kebab largely depend (in my humble opinion) on the quality of the meat, the ability to cook it and a good grill.

To ensure deeper penetration of the marinade into the thickness of the meat, the marinated kebab is often massaged with hands several times during aging. In this case, the pieces are squeezed well, released and mixed, repeating the procedure many times.

Let’s take it as a condition that our grill is “correct”, the meat is of excellent quality and we know how to cook it well. Therefore, let's focus on what you can marinate it in.

Marinades for barbecue recipes

Fermented milk marinade for shish kebab (for any meat and poultry)

Ingredients

We will need:

1 liter of any high-quality fermented milk drink ( natural yogurt, kefir, yogurt, ayran, matsun, matsoni)

Red hot peppers(fresh)

Most often I make this marinade from homemade yogurt.

Regarding the greens for this marinade. My favorite for lamb skewers is savory, thyme, purple basil, rosemary, a little mint. You can take a mixture, or you can take some separate herb. For chicken - garlic arrows, green basil, cilantro. For pork - basil (purple, green). For shish kebab from offal (kidneys, liver) - marjoram. For fish - dill, thyme. Onions are often added to fermented milk marinades.

A separate conversation is about spices. I prefer to add the bare minimum - just a little black pepper and sometimes ground fenugreek (my personal preference).

Mix fermented milk product with chopped pepper, herbs, salt. The marinade is ready. I prefer not to chop the herbs finely for marinating shish kebab, but to put them in sprigs, crushing the leaves with my hands.

Marinade for shish kebab from homemade tomato juice (for pork, lamb, beef)

Ingredients

We will need:

Tomatoes

Green cilantro

We prepare juice from tomatoes in any way.

For such purposes, it is best to take juicy, rather than fleshy, tomatoes. In principle, any will do. Salt the juice, add crushed garlic, cilantro, and prepared onions.

White wine marinade (for chicken, turkey, fish kebabs)

Ingredients

White wine 1 liter

Thyme or savory

Mix all the ingredients. Can be added to base onion, a little wine vinegar and ground white pepper.

Marinade from sherry, Madeira, Marsala (for beef, lamb, game kebabs)

Ingredients

Wine 800 ml

Sherry vinegar 200 ml

Mix the ingredients and marinate the kebab. Sherry vinegar can be replaced with good wine vinegar (3-6%). Add a few mashed juniper berries to the marinade for game (boar, roe deer).

Red wine marinade for shish kebab (for beef, lamb, game, pork)

Ingredients

Wine 1 liter

Purple Basil Greens

Prepare the marinade from specified products. You can add onion, a little bay leaf, and ground black pepper to the base.

Marinade for barbecue with lemon juice (for chicken, turkey, fish)

Ingredients

Lemons 2 pieces

Olive oil 200 ml

Thyme, green basil

Squeeze juice from lemons

mix with olive oil or any other quality vegetable oil, add herbs, salt and marinate the kebab. It is highly advisable to add onions so that the lemon taste is somehow balanced. But this is again my personal opinion.

Marinade for shish kebab from pomegranate juice (for lamb, pork)

Ingredients

3 grenades

Olive oil 150 ml

Onion 2-3 heads

Green cilantro, basil

Squeeze the juice from pomegranate seeds, mix with olive oil, prepared onions, salt, herbs. The marinade is ready.

A barbecue marinade should favorably highlight the taste and aroma of meat without drowning it out. Knowing why the marinade is needed in principle, you can experiment with its various components. What are your favorite marinades for barbecue, my dear readers?

Recently I remembered a song from my favorite movie. I never thought that... again thunder would crack over the world and the sky would burst into flames...

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 the Georgians big pieces remove from skewers and finish simmering 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 say, 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 composition: sodium and chlorine, which make up salt, do not provide anything good for the body, and they will damage 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 everybody! 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 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 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 vegetables and meat dishes, 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. And some Georgians will 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 cumin 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 she can influence the male organ, then it must be only 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 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 would like to 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! Do not 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:

1. marinated without oil;
2. the onion was cut too finely and not all of it was removed;
3. 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 already pour vinegar on it 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 close to there. 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 any of you really 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 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. Put it on the bottom aluminum foil, 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 juice from fried meat with blood, so they ask to fry it more. 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, when 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 some snacks like: salted cucumbers, tomatoes, squash. Next: sweet bell pepper, 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 mine own recipe, the study of which I devoted more than three years. 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:

“We do not live in this world to eat, but we eat to live!!!”

Bon appetit everyone!

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)