The Shish kebab gentle

It is published Ленчик in пт, 30/04/2004 - 10:00

Stunned and very tasty shish kebab has turned out! Спасиба to you!

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It is published Дамир in пт, 30/04/2004 - 10:00

хм. It is necessary to try ;-)

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It is published Vladimir, Nikopol in чт, 15/01/2009 - 15:15

Juicy pork shish kebabs

For 4 portions

2 teaspoons of a paprika; 1 teaspoon of ground seeds of a coriander; 1,5 teaspoons of ground caraway seeds; 1 teaspoon of the cut ground basil; a quarter of a teaspoon of ground ginger; on the big pinch ground корицы; siliculose red pepper and a ground nutmeg; 1 small crumbled bay leaf; 2 items of a spoon of an olive oil; salt and свежемолотый black pepper; 500 г pork without the bones, cut by cubes; slices of a lemon and laurel leaves for a garnish.

In a bowl mix all components, except pork and lemon slices. Put pork and mix with marinade. Cover a bowl and leave in a refrigerator at 8-12 o'clock, from time to time overturning meat.

Warm up a grill. String meat on small skewers. Bake on a hot grill of 7 minutes, from time to time overturning while pork will not be baked, remaining at the same time juicy. Decorate with lemon slices and laurel leaves. Submit in a hot kind.

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It is published Оксана26, Samara in чт, 15/01/2009 - 15:16

And I pickled once in dark beer with tomatoes and a lemon. It was pleasant to all. In general all recipes of preparation of a shish kebab on the fan, therefore to say, that it is better to add or as it is better to do, it seems to me it is inappropriate) Everyone is good in own way.

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It is published the Visitor in чт, 15/01/2009 - 15:17

Рецепт:на 1кг pork of onions of 2 kg. Meat cubes not the big pieces. It is possible onions through a meat grinder, it is possible also rings. Looking for what time you do marinade. I advise a minimum at 12 o'clock. Then onions rings if on less better it is final through a meat grinder. So juice will fast be absorbed in meat. Pepper together with onions necessarily! All it to hold at temperature +5 in an aired premise. It is possible and in a refrigerator, but then marinade hardly долше. To add a lemon juice meat not прегорало, as pork fat is better 2-3 hours prior to жарки what. To salt meat it is better for 1 to жарки. All prepares on раскаленых coals one party minute, another also. Then hardly water to lower temperature and to roast to readiness. And, in no event when coals from fat burn, not to water is direct on meat, and on coals! Water it is better зделать salty. All bon appetit!

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