We first learned how to soak pork kebab correctly when we visited Georgia. It must be admitted that the Georgians are real experts in this matter. Yes, and the Caucasus is considered to be the birthplace of barbecue. It happened to try Armenian shish kebab. But they don’t use marinade there, believing that it spoils the meat. Use only salt and seasonings. It also turns out very well, but the Georgian "mtsvadi", tasted in hospitable sunny Georgia, was much more liked.
Now we cook barbecue ourselves, without even paying attention to the beautiful packaging of supermarkets with the inscriptions "pork barbecue in vinegar and mayonnaise." No comparison!
Most often, lamb or lamb is chosen for barbecue. For our markets, this product is rare, and therefore this time we will take pork for cooking.
In general, when we are asked, from pork (or lamb), we answer: start with a good company, mood, freshest meat and fruit tree.
Indeed, the most delicious fragrant barbecue It is prepared on the vine or from the firewood of fruit trees. Pine and spruce do not fit here at all. Too strong smell and too much resin. And this is not beneficial.
Barbecue is fried in the heat. The meat on top should be covered with a crust, while retaining tenderness and juiciness inside. Don't simmer the meat. And turn it over often so that it cooks evenly.
Ideal for barbecue necks. The tenderloin will do, but it will be tougher and drier than the neck. Frozen meat must not be used. Such meat (even the neck) has already lost its qualities and will not turn out juicy, tasty and fragrant. Perfect for ribs and brisket. But then it is better to use not skewers, but a grill.
Now for the specific question "how to soak pork skewers" a specific ... question: what exactly do you want to achieve?
There are two options here: or make quality meat tasty? The method of pickling depends on the purpose.
High-quality fresh meat is usually marinated for about an hour, no more than two. Georgians do not spare onions and spices. How much meat, the same amount of onions. Plus spices and herbs. The main set for pork includes ground black pepper, cilantro, parsley, basil, tarragon and, of course, onion and salt. Parsley, rosemary, basil are added to lamb.
Greens do not need to be cut, after cooking it is simply removed. The meat is cut not into pieces, but into pieces that can retain juiciness after the fire. small pieces just dry up and become, sorry for the mockery of the Russian language, relatives of crackers. The men are preparing a barbecue. That is the custom. Women only serve ready-made meat.
Wine can also be used as a marinade. White dry. instead of vinegar. In the same way, onions, peppers, seasonings, salt, herbs are added. In this version, the meat is marinated for five hours, or better, all night. Then you get both softness and juiciness.
Another option. Sliced meat is soaked for 5-7 hours in highly carbonated mineral water. Then onions, spices and salt are added and aged for another hour and a half.
The last option to Georgian cuisine It has nothing to do with it, but the barbecue turns out really excellent.
Recipe for pork skewers, or subtleties on the note.
It is undesirable to use mayonnaise for pickling. If only because the mayonnaise itself is undesirable to be thermally processed, and it will not add softness and juiciness to the meat.
When marinating, it is advisable to add a little oil (vegetable), especially if you use dry spices. The oil will enhance the aroma of spices, and the meat itself will be more ruddy.
Use dried basil instead of fresh basil. Fresh gives the meat bitterness, and dry - only flavor.
Well, the famous Georgian wine, tkemali sauce and any fresh vegetable salads are perfect for barbecue.
Now you know how to soak pork kebab and cook it properly.
Cook and enjoy!
Exists various recipes cooking meat on a fire and marinades for it.
This dish is prepared differently everywhere. We want to tell you the secrets of cooking this dish according to Georgian recipe.
By the way, in Georgia, in the city of Sighnaghi, barbecue and wine festivals are held annually.
It is interesting that the opinion that Georgians cook spicy and spiced shish kebab is a delusion.
To prepare this dish, Georgians use only black pepper for spices.
Meat baked in the heat from the coals is called “mtsvadi” here. But the recipes for preparing this dish vary somewhat even in the country itself.
So, for example, in the west of Georgia, where Mingrelians live, it is customary to add a lot of spices and pepper to goat meat, and bake the meat in a special clay oven called “tandoor”.
Highlanders use fresh meat from lamb, pork or goat meat to prepare shish kebab.
It is believed that frozen meat is not suitable for barbecue, as it loses its inherent smell.
The maximum that Georgians use for cooking barbecue is salt, black pepper, onion and a little Georgian dry wine such as Saperavi or Kindzmarauli. Wine or mineral water water the meat during frying.
Using this knowledge, we will step by step describe the process of cooking kebabs:
1. Unspoken rule number 1. To make the barbecue juicy and tasty, only men should deal with meat.
2. In the market, you need to choose fresh pork or lamb. Wash the meat and cut into small pieces (about 4x5 cm).
3. Barbecue according to the classic Georgian recipe is not marinated! It is simply salted during the frying process and peppered to taste.
But for those who really want the meat to turn out juicier, you can sprinkle it with spices and chopped onion rings. All this should be placed in an enameled container and put in a cool place. Often the meat is covered with pita bread so that it absorbs excess spices. Leave it like that for half an hour.
For lovers of spices, we want to offer a list of spices that are suitable for Georgian barbecue: utskho-suneli, dzira, saffron. Grate the meat with onions and these spices and marinate for 56 hours. Maybe for a day, but no more. In this case, the onion will give its bitterness to the meat, and the barbecue will be spoiled.
4. Then string 5 pieces of meat along the fibers on a skewer and bake on coals. Georgians cook shish kebab instead of skewers on vine stakes and, as already mentioned, use grape or hazelnut vines as logs. They give a good heat and give the meat a pleasant, specific flavor.
Of course, not everyone has the opportunity and enough time to use grape rods as skewers, but almost everyone can stock up on fragrant logs. Logs (not branches) from fruit trees are also suitable.
To enhance the flavor on the coals, you can throw pieces of wormwood, dill, thyme or cardamom seeds.
When cooking barbecue, you can not use pine logs, as tree resin will add bitterness to the meat. It is also not recommended to take birch logs, the meat will turn black from them.
5. Logs for a fire should be laid out in the form of a figure eight.
6. Roast meat over hot coals for 15-20 minutes.
7. Occasionally you need to turn the meat. When turning, season with salt and, if necessary, drizzle with water or wine.
8. The readiness of the barbecue can be checked with a sharp knife. If a colorless juice appears during cutting, the kebab is ready. If pink juice appears, the meat still needs to be kept in the heat for several minutes. If no juice is released at all, then the kebab is overdried.
9. Ready kebab can be sprinkled with chopped red onion. You can serve pickled onions and tkemali sauce.
How to cook barbecue in Georgian video.
Hello dear readers. Do you like to relax in nature in good company and treat yourself to a barbecue? Then this article will be not only interesting for you, but, perhaps, in it you will find something new for yourself.
Today we will cook a delicious Georgian pork kebab without marinade, the recipe of which you can see in this section.
A feature of this product is that you do not need much time to prepare it. In addition, preliminary preparation is not needed: it is prepared without marinade. And roasted on the coals of the vine.
How to cook delicious mtsavadi shish kebab?
Ingredients:
1. Pork - 3 kg.
2. Pepper - to taste
3. Salt - to taste
4. Parsley greens - a bunch
5. Onion - one, two heads of medium size
Step by step recipe
1. To prepare this barbecue, we need a vine, which I first collected from the garden after the winter.
2. We burn the vine to make coals. It is the coals of the vine during the cooking process that give the product a unique rich aroma, which is also reflected in the taste.
3. We take fresh pork meat - the neck part (as a rule, this part is most often used for cooking barbecue). I, as a lover of outdoor recreation, recommend buying pork at the market.
The product purchased on the market is fresher and as a result, the finished kebab is much juicier and tastier.
4. Cut it against the fibers, and then cut into small portions (so that you can eat it once or twice).
5. We string them on skewers. The meat must be fresh. The taste and quality of the finished product will directly depend on this.
6. This is what the finished coals look like, and the heat from them is simply incomparable.
7. When the coals are ready, put the skewers on the grill. The distance between the coals and the meat should not be large.
8. Fry for 15-20 minutes. When you see that the meat is browned, it must be turned over. At this time, salt and pepper to taste.
This is one of the important and enjoyable moments of cooking barbecue. Is not it? We must constantly monitor the readiness, regularly twist the skewers.
9. The readiness of the barbecue is visible to the eye, but for reliability, you can make an incision with a sharp knife on the meat and check whether it is baked.
Important. The meat should look like a beautiful golden color with a crust.
10. Wash the greens. We clean the onion, cut it into rings.
Ready? Then you can lay out the skewers on a plate, sprinkle on top with chopped onions, and put parsley.
On hot meat, onions immediately give their unique pleasant aroma. This meat is very juicy and soft. In my opinion, pork is the most delicious kebab.
Wish you Bon appetit and good mood in the circle of relatives and friends. After all delicious barbecue is one that is seasoned with good company.
Video recipe:
Additional Information:
If for some reason you do not like pork, or it is simply not available at the moment, then the barbecue can be prepared from lamb, beef or chicken. It depends on what kind of meat you prefer.
In addition, if you didn’t manage to go to the dacha or just go out into nature, don’t be discouraged. This dish can be cooked in a pan.
The difference is certainly noticeable, but, nevertheless, you will have a barbecue. A good alternative in such a case is the preparation of the main dish on the grill.
If the trip to nature nevertheless took place, but there is no barbecue and skewers, then this problem is easily solved. All of us in childhood really liked to fry bread on skewers made of wood on a fire. Is not it?
So, this is a great opportunity to return those happy moments and do the same with your children. You can fry barbecue and, as in childhood, bread. Most importantly, you need to do it with love and good mood. Then everything will definitely work out for you.
All the best to you. See you.
This dish has a very long tradition in the Caucasus. Each house has its own traditional Georgian pork or lamb barbecue recipe. For the sake of barbecue, confrontations stopped, and a holiday began, at which wine or cognac was served with this dish.
The key to a delicious kebab in the first place is the recipe. good marinade and cooking method. The meat should be fried over low heat. It should be lightly baked, fried on the outside so that the juice does not run out, which should be blocked inside each piece. Only then it will be really tasty!
How to choose the right meat for barbecue
The quality of this dish largely depends on the age of the animal, the juiciness and size of the pieces, as well as the length of stay in the marinade. A good result is obtained from young and fresh lamb or pork.
The peoples of the Caucasus, before killing an animal, organize barbecues and prepare for its frying. Of course, we cannot afford such a luxury, so it is advisable to find a store that sells fresh, not frozen meat - this is very important and will significantly affect the taste of the finished dish.
Ideal for Georgian shish kebab is the flesh of pork or lamb from the back of the animal and the neck. And more importantly, it would be nice if the pulp had a little more fat. Then the baked pieces will be more tender and juicy, and not dry.
Marinade or Georgian barbecue sauce
The most common type of marinade in the Caucasus is a vinegar-based sauce.
However, marinade base options such as:
- pomegranate juice;
- dry red wine;
- mineral water;
- natural yogurt.
You also shouldn't spare the spices.
The original marinade is seasoned with a lot of spices, among which the most popular are:
Great for Georgian lamb kebab marinade based on yogurt. It can be plain yogurt or mixed with fresh lemon juice and spices.
This marinade should be poured over the meat and left for several hours.
A marinade with wine, pepper, paprika and coriander is very good. Also as a basis simple marinade You can use a small amount of lemon juice.
In addition, for a tougher pulp - it can be beef or middle-aged pork, you can prepare a marinade based on lightly salted sparkling water. Gas bubbles will make the product more tender and softer.
Pork shish kebab in Georgian style
- 1kg boneless pork, it is better to take the kidney part for lovers of lean meat and the neck part for those who like fatter and juicier;
- 500 g of tomatoes;
- 6 bulbs;
- 6 cloves of garlic;
- 1 pomegranate;
- 2 teaspoons of coriander seeds;
- 4-5 bay leaves;
- 2/3 cup of vinegar;
- 10 tablespoons of vegetable oil;
- 2 tablespoons of butter;
- salt, pepper - to your taste.
How to cook Georgian barbecue step by step:
- The pulp must be cut into large cubes, if you wish, you can clean off excess fat, but it is very tasty when the fat is heated on fire and flows down in pieces, forming a delicious fried and juicy crust with a wonderful aroma;
- After cutting the pork, we shift it into a deep bowl;
- Marinade for Georgian barbecue. Onions must be cut into slices thick enough, while it is better to choose medium-sized onions so that the rings are conveniently strung on a skewer and are not too large. Finely chop the garlic cloves and mix with the meat. Meat and onions with garlic, pour vinegar, add crushed bay leaf, coriander, oil and mix;
- Leave the workpiece to marinate under the lid in the refrigerator for 2-3 hours. You can cover everything with a flat dish and put a weight on top so that the meat is immersed in the marinade;
- Before frying, string the pieces on skewers alternately with pieces of onion. Fry until golden brown on the outside so that the inside of the meat remains soft. During cooking, pour it with water mixed with olive oil;
- Georgian barbecue is served on a large platter. Before serving, sprinkle with chopped green onions and pomegranate seeds.
What is better to fry - the choice of coal
What we use as coal is also of great importance. If you can afford a campfire or barbecue, then look for wood from deciduous trees, mostly fruit trees.
The use of coniferous wood with a high resin content is excluded in the preparation of barbecue.
Such wood can spoil the taste of the dish. Apricot or plum wood is one of the best, it will give the dish a tender and sweet taste. However, cherry wood is best. Just throw wood into the fire and wait until it burns out and turns into coals.
Prepared charcoal should burn without smoke. We bake meat, we don't smoke it.
Skewers with meat should be 5 centimeters above the coal.
What to serve with barbecue
Traditionally, this dish in Georgia is served with red dry wine or green tea. You can also serve fresh vegetables to it, according to tradition, these are tomatoes, you can cook warm salad from tomatoes, a special sauce that can be easily made at home, or cherry jam mixed with basil and pepper. In mountainous areas, meat is served with simple sauce from yogurt, red pepper, cilantro and garlic.
Thus, there is nothing difficult in preparing a real delicious Georgian barbecue, the main thing is to use the right marinade, respecting the original traditional recipes and purchase quality meat.
lenta.co
Recipe for Georgian kebab "Mtsavadi"
Hello dear readers. Do you like to relax in nature in good company and treat yourself to a barbecue? Then this article will be not only interesting for you, but, perhaps, in it you will find something new for yourself.
Today we will cook Georgian pork skewers, the recipe of which you can see below.
A feature of this product is that you do not need much time to prepare it. In addition, preliminary preparation is not needed: it is prepared without marinade. And roasted on the coals of the vine.
How to cook delicious mtsavadi shish kebab?
Ingredients:
Step by step recipe
1. To prepare this barbecue, we need a vine, which I first collected from the garden after the winter.
2. We burn the vine to make coals. It is the coals of the vine during the cooking process that give the product a unique rich aroma, which is also reflected in the taste.
3. We take fresh pork meat - the neck part (as a rule, this part is most often used for cooking barbecue). I, as a lover of outdoor recreation, recommend buying pork at the market.
The product purchased on the market is fresher and as a result, the finished kebab is much juicier and tastier.
4. Cut it against the fibers, and then cut into small portions (so that you can eat it once or twice).
5. We string them on skewers. The meat must be fresh. The taste and quality of the finished product will directly depend on this.
6. This is what the finished coals look like, and the heat from them is simply incomparable.
7. When the coals are ready, put the skewers on the grill. The distance between the coals and the meat should not be large.
8. Fry for 15-20 minutes. When you see that the meat is browned, it must be turned over. At this time, salt and pepper to taste.
This is one of the important and enjoyable moments of cooking barbecue. Is not it? We must constantly monitor the readiness, regularly twist the skewers.
9. The readiness of the barbecue is visible to the eye, but for reliability, you can make an incision with a sharp knife on the meat and check whether it is baked.
Important. The meat should look like a beautiful golden color with a crust.
10. Wash the greens. We clean the onion, cut it into rings.
Ready? Then you can lay out the skewers on a plate, sprinkle on top with chopped onions, and put parsley.
On hot meat, onions immediately give their unique pleasant aroma. This meat is very juicy and soft. In my opinion, pork is the most delicious kebab.
I wish you a pleasant appetite and good mood in the circle of relatives and friends. After all, a delicious barbecue is one that is seasoned with a good company.
Video recipe:
Additional Information:
If for some reason you do not like pork, or it is simply not available at the moment, then the barbecue can be prepared from lamb, beef or chicken. It depends on what kind of meat you prefer.
In addition, if you didn’t manage to go to the dacha or just go out into nature, don’t be discouraged. This dish can be cooked in a pan.
The difference is certainly noticeable, but, nevertheless, you will have a barbecue. A good alternative in such a case is the preparation of the main dish on the grill.
If the trip to nature nevertheless took place, but there is no barbecue and skewers, then this problem is easily solved. All of us in childhood really liked to fry bread on skewers made of wood on a fire. Is not it?
So, this is a great opportunity to return those happy moments and do the same with your children. You can fry barbecue and, as in childhood, bread. Most importantly, you need to do it with love and good mood. Then everything will definitely work out for you.
povar-life.ru
How to cook pork kebab: Recipe with photo
Pork skewers- the most common dish throughout Russia. To cook pork skewers delicious for this you need to properly prepare the marinade. And in order to prepare the correct marinade for pork skewers, you need to know the recipes. In our article you will find many recipes for pork skewers in different delicious marinades. Read the article " How to cook pork kebab: Recipe with photo »
Pork skewers most favourite dish. There are many recipes for pork skewers. Before you cook a barbecue, you need to choose the right meat for the barbecue. And you will also learn how to choose in our article. Pork skewers are being prepared in different marinades and with different sauces. Our site has just collected for you the most best recipes pork skewers. Cook, show your imagination, I'm sure it will turn out delicious. They turn out very tasty pork chops
How to choose the right meat for pork barbecue
Everyone wonders how to choose the right meat for barbecue pork? Now we will learn how to choose the right meat. Before you buy pork for barbecue, carefully examine and smell the piece of meat you have chosen. Since the taste of barbecue depends on how fresh and high-quality the meat is. Chilled meat is best for pork skewers. From such meat, the barbecue will turn out juicy and fragrant. But if you were unable to buy chilled meat, then you can buy frozen. Only in this case, it is necessary to properly defrost the pork. And you need to defrost pork in the refrigerator on the lowest shelf. Since the slower the pork is defrosted, the better all the taste and nutrients in the meat are preserved. Never defrost in the microwave. Pork skewers will turn out dry and tough. Well, here you have learned how to choose the right meat for pork barbecue.
Marinade for pork barbecue: Recipe with photo
Marinade for pork skewers makes the meat very tasty and fragrant. Prepare marinade for pork skewers very simple. To do this, we need 200 grams of vinegar, 200 grams of water, four onions, 10 grams of salt, one bay leaf, 5 grams of sugar, 5 grams of ground pepper, eight pieces of peppercorns, all this for one and a half kilograms of pork. And so we proceed to the preparation of the marinade for pork skewers. First, peel and wash the onion, and then cut into half rings. Dissolve sugar and salt in water, add vinegar. Cut the meat into pieces and mix with onion, pepper and add the bay leaf and the resulting marinade. Marinate the meat in a cool place for about four hours. Well, then you can fry their pork skewers in a different way. Well, all the marinade for pork skewers is ready.
Pork skewers in kefir: Recipe with photo
Pork skewers in kefir turns out tender and delicious. To cook pork skewers in kefir we need 500 grams of pork, five onions, one liter of kefir, spices, cilantro and salt. And so we proceed to the preparation of pork skewers in kefir. First, cut the pork into pieces. Then finely chop the onion. Next, we take the enameled dishes and put the meat in layers first, then the onion, then comes the cilantro, everything is seasoned with spices and salt. Then we fill it with kefir and again we repeat according to the same scheme to lay in layers. We put all this in the refrigerator for 24 hours. After the meat has marinated. We begin to put meat on the skewer in turn, then onions. We fry pork skewers on coals while pouring a little kefir in which the meat was marinated. Transfer the cooked pork skewers to plates and serve. Well, that's all the pork kebab in kefir is ready.
Georgian pork shish kebab: Recipe with photo
Georgian pork shashlik turns out very tasty and juicy. Cook Georgian pork shashlik not difficult at all. To do this, we need a kilogram of pork, 100 grams of tomato, 100 grams of onions, 10 grams of dried basil, 5 grams of dried tarragon, lemon, two cloves of garlic, salt and ground pepper. And so we proceed to the preparation of pork barbecue in Georgian. To begin with, the meat is washed and dried, and then cut into pieces. Next, add the basil, tarragon, ground pepper and salt. Mix it all well and add chopped onion and tomato slices. Again, mix everything well and put in the refrigerator for five hours. Squeeze the juice from the lemon and mix with chopped garlic and pepper. After the time has passed. We put marinated meat with onions on skewers and fry on coals from all sides, pouring periodically with a mixture of lemon juice and garlic. We put the finished pork skewers in Georgian on a dish, decorate with herbs and serve. Well, that’s all Georgian pork skewers are ready.
Pork skewers in onion juice: Recipe with photo
Pork skewers in onion juice turns out delicious. To Cook pork skewers in onion juice we need two kilograms of pork, six onions, 10 grams of salt, 40 grams of your favorite spices, red and black pepper. And so we proceed to the preparation of pork skewers in onion juice. First, rinse the pork and cut into pieces. Peel the onion and cut into rings. Next, put the chopped onion in an enamel bowl, add spice salt there. All this is thoroughly kneaded with your fingers until onion juice appears. Then we transfer the meat to the resulting onion marinade, add peppers, knead well again and distribute the pork pieces evenly so that they are completely covered with onion juice. We cover the pan with a lid and put it in the refrigerator for twelve hours. Then marinated pork skewers are fried on coals until tender. Transfer the prepared pork kebab in onion juice to a dish and serve with your favorite sauce. Well, that's all the pork kebab in onion juice is ready.
Pork skewers with lemon: Recipe with photo
Pork skewers with lemon comes out soft and exquisite taste. Cook Lemon Pork Skewers not so difficult. We only need two kilograms of pork, five onions, 10 grams of salt, 10 grams of coriander, 10 grams of ground nutmeg, red and black peppers, 40 grams of chopped cilantro, herbs, lemon, 100 grams of water. And so we proceed to the preparation of barbecue pork with lemon. First, rinse the pork and cut into pieces. Peel the onion and cut into rings. We take the dishes and put the onion there and add salt. Rub it well with your hands until the juice comes out. Then we shift the pieces of pork into the same bowl with onions and add coriander there, nutmeg, black and red pepper. Mix everything well again, add finely chopped greens, cilantro, squeezed lemon juice mixed with water. Mix everything well and put in the refrigerator for three hours. We put the marinated pork skewers on skewers and fry on coals from all sides. Put the finished pork skewers with lemon on a dish and serve to the table with your loved one. hot sauce and fresh vegetables. Well, all pork kebab with lemon is ready.
Pork skewers in wine: Recipe with photo
Pork skewers in wine obtained with a very delicate taste. To cook pork skewers in wine we need a kilogram of pork, basil and sage greens, two red onions, 10 grams of coarse salt, 100 grams of white wine, 40 grams of olive oil, 10 grams of sugar, black pepper. And so we proceed to the preparation of pork skewers in wine. First, rinse the pork and cut into pieces. Peel the onion and cut into rings. We chop the greens. And in a bowl for pickling put the onion with salt. Knead well with your hands until the juice appears. There we add pieces of meat, herbs, wine, sugar, pepper, olive oil. Mix everything well and put in the refrigerator or in another cool place for five hours. After the pork skewers marinated. We put on skewers. And grilled on charcoal. Transfer the cooked pork skewers in wine to a dish and serve hot to the table. Well, everything pork skewers in wine is ready.
Pork skewers with yogurt: Recipe with photo
Pork skewers with yogurt turns out soft and tender. Cook pork skewers with yogurt it's so difficult. We only need a kilogram of pork, one head of onion, one clove of garlic, 250 grams of yogurt, 20 grams of chopped cilantro, 10 grams of sugar, 10 grams of ground ginger, 10 grams of coriander, 10 grams of cumin, a little cardamom, red pepper and salt. And so we proceed to the preparation of pork skewers with yogurt. First, rinse the pork and cut into pieces. Grind the onion and garlic in a blender. We take dishes for pickling, pour yogurt into it, add cilantro, sugar, coriander, onion-garlic paste, cumin, a pinch of cardamom, pepper and salt there. All this is well mixed, put the meat and mix again and remember a little with your hands. And leave to marinate room temperature three hours. Pickled pork skewers with yogurt are put on skewers. And roast on coals from all sides. Put the prepared pork skewers with yogurt on a dish and serve hot to the table. Well, all pork kebab with yogurt is ready.
Barbecue is without a doubt the most popular meat dish in many countries. However, the Caucasus is considered its homeland. Each of the mountain peoples has its own original way of soaking and cooking meat. For example, Armenians do not use marinade at all. It is believed that it spoils the taste of the future dish. Seasonings and salt are all that is required to prepare the meat for frying. This barbecue is also very tasty. But for those who are accustomed to juicy, fragrant, soft meat, it is worth preparing a Georgian barbecue, the recipe of which is described in detail below.
Important Ingredients
Georgians have a great saying: when preparing shish kebab, always start with a good company, good mood, fresh meat and fruit tree. “With the first three components, everything is clear, but what does fruit trees have to do with it?” the reader will ask. Everything is very simple. Mtsvadi - shish kebab - is cooked in the heat, and it tastes best on the coals of fruit trees. Great effect on taste qualities also vine. In no case should you use firewood from coniferous trees. The meat will only be damaged by a strong specific smell, as well as a lot of resin.
According to tradition, Georgians use mutton or lamb meat for “mtsvadi”. Our markets cannot boast of the presence of this product on their shelves. Therefore, if lamb was not found, you can safely buy pork - the dish will turn out to be no less juicy.
You need to choose soft, low-fat pieces. The collar fits perfectly. Tenderloin skewers will turn out drier and tougher, but just as tasty. If you buy ribs or brisket, then you should replace the skewer with a grill. In no case should you use defrosted meat - it has already lost its qualities and is not suitable for a really appetizing dish.
The right marinade
What kind of meat to take is already clear. Now it needs to be properly soaked. If a high-quality neck is available and you need to make it juicy, you need to pickle it for no more than two hours, and best of all an hour. You definitely need an onion. Georgians put as much onion as meat. Salt and spices - optional. The magical taste of pork will give:
- black pepper (ground)
- parsley,
- basil,
- tarragon,
- cilantro.
Suitable for lamb:
- parsley,
- basil,
- rosemary.
Basil is used dry. Fresh - will give the meat bitterness.
The vinegar in the marinade can be replaced with dry white wine. If add vegetable oil, then when frying, the crust of the meat will be rosier, and the aroma of spices will be brighter. Do not use mayonnaise for marinade. It won't make the meat softer or juicier.
If you need to soften the meat and get in the end juicy barbecue, you need to marinate it for at least five hours, maximum - leave it overnight. Spices and onions are added to the marinade.
To get a soft juicy Georgian barbecue, the recipe can be slightly modified. Soak the meat in highly carbonated mineral water for 5-7 hours. After the specified time, add spices, onions and herbs. Leave for another hour and a half. This option does not apply to the traditional foundations of Georgian cuisine, but the taste of the dish corresponds exactly to mtsvadi.
Some nuances
Only men should cook mtsvadi. By tradition, women can only serve the dish to the table.
You need to fry the kebab in the heat, often turning it over. The meat should be evenly fried, tender and juicy inside, and covered with a crust on top.
Excellent Georgian wine, tkemali sauce, vegetables are the perfect addition to the dish. It goes well with meat salad for shish kebab, the recipes of which can be found in every cookbook.
