Ingredients for the preparation of barbecue in Tajik
- Fresh mutton flesh 450 grams
- Fat tail fat 30 grams
- Green onions 2-3 feathers
- Dry red wine 1/4 cup
- 1/2 medium-sized lemon
- Fresh parsley 2-3 branches
- Ground black pepper to taste
- Salt to taste
- Main ingredients: Lamb, Salo
- Serving 2 servings
- World cuisine Tajik cuisine
Cutting board, Knife, Tablespoon, Juicer, Plate, Saucer - 2 pieces, Medium bowl, Skewers, Barbecue, Flat dish for serving, Firewood, Matches, Coals
Cooking kebab in Tajik style:
Step 1: prepare the green onions.
We wash the feathers of green onions under running water, shake off excess liquid and put on a cutting board. Using a knife, finely chop the component and pour into a free saucer. Attention: for so much meat we need 2 tablespoons of green onions.
Step 2: prepare the lamb.
We carefully wash the lamb under running water and put it on a cutting board. Using a knife, if necessary, we clean the meat from the veins and the film. Then cut it into pieces weighing by 40 - 50 grams and transfer to a free bowl.
Step 3: prepare the lard.
We put fat tail fat on a cutting board and cut it into small pieces with a knife. Then move the component to a clean plate.
Step 4: pickle the meat.
In a bowl with slices of lamb, we spread slices of fat tail fat, chopped green onions, and pour with dry red wine and sprinkle with salt and black pepper to taste.
Mix everything thoroughly with clean hands or a tablespoon and put in a cool place to marinate for 2 - 3 hours.
Step 5: prepare the lemon.
Using a juicer, squeeze the juice out of half a lemon. For a while, we leave the liquid aside, as we will water already cooked kebab with it.
Step 6: prepare the parsley.
We wash the parsley under running water, shake off excess liquid and put it on a cutting board. Using a knife, finely chop the greens and pour into a free saucer. Attention: for such an amount of barbecue, we need 2 tablespoons of greens, but it all depends on the desire and tastes. Parsley can not be added to the dish at all.
Step 7: prepare the kebab in Tajik.
We put firewood in the brazier and set fire to them with the help of matches. Before cooking kebabs, we need to prepare coals with firewood. So when the fire flames up and the tree burns 70 - 80%, carefully pour the coals here. All mix thoroughly with a branch and leave to warm. Attention: barbecue is necessary to fry at a temperature 210 ° C. So, when the fire almost goes out, and the coals warm up well, we begin to cook the dish.
String the mutton pieces on skewers, alternating them with slices of bacon. Important: we place the components close to each other.
Now put the skewers at a short distance from each other on top of the grill and cook kebabs for 25-30 minutes, turning them from time to time so that the meat can be well-fried from all sides. After the allotted time, we shift the skewers to a special flat dish and call the guests to the dining table.
Step 8: serve the kebab in Tajik.
Before serving, shashlik in Tajik style, pour freshly squeezed lemon juice and, if desired, sprinkle with finely chopped parsley. We treat friends with this delicious dish along with pita bread, slices of bread and always fresh vegetables.
- For the preparation of barbecue, it is best to use firewood from trees such as linden, cherry, birch, oak or any species of fruit trees. It is then that the meat will begin to give a pleasant haze and will not be bitter;
- when choosing lamb, first of all pay attention to the color. It should be deep red or deep pink. The meat should not have an unpleasant smell and be weathered;
- instead of green onions, you can add ordinary onions, white or Crimean onions to the marinade.