The barbecue— 5 tasty recipes

   





 

The Turkey on the coals



Tender and dietary meat Turkey, roasted in fire, on a warm spring day – what could be better? The marinade of yoghurt or buttermilk makes the meat melting in the mouth, and the herbs will add a subtle unique flavor.

Need:
1 kg fillet of Turkey
1-2 tbsp white wine vinegar (you can substitute Apple cider)
0,5 tsp pink pepper (you can substitute white)
0.5 tsp. paprika
0.5 tsp. berries of barberry
350-400 ml yogurt (you can substitute kefir)
half of the bulbs
2-3 Bay leaves
salt – to taste

How to cook:
1. Wash the meat and dry with paper towels. Drizzle with wine vinegar.
2. All the spices mix together thoroughly RUB them into the Turkey.
3. Pour the yogurt, add the sliced onion, the Bay leaf and mix well.
4. Pickling is possible in the evening and in the morning fry. But most likely 3-4 hours.
5. It is advisable to salt the meat once it's lightly toasted on the fire. First, salt one side, while the other is fried, then flip and salt the other. If you follow our advice, the meat remains very juicy.

The time has come when every weekend you can race on nature and to cook on the fire. Today we decided to do BBQ. You too?! Then we want to share our proven and extremely simple recipes, there are only 5!

Blanca on the coals



Fish baked on the coals is the most delicious and healthy food in the fresh air. Is prepared quickly and always turns out delicious. On the side suggest traditional baked vegetables.

Need:
2 sea bream or sea bass small size
0,5 tsp pink pepper (you can substitute white)
5-6 peas allspice
0.5 tsp. paprika
half lemon
3 tbsp olive oil
salt – to taste

How to cook:
1. Fish wash and dry with paper towel.
2. Pink pepper, sweet bell pepper and paprika crushed in a mortar.
3. With half of the lemon to remove the zest and squeeze the juice.
4. Fish sprinkle with lemon juice. Season with salt and sprinkle the spice mixture of the three types of pepper. To put inside each carcass a slice of lemon. Sprinkle with lemon zest. Drizzle with olive oil and leave under film for 40-60 minutes.
5. Bake on coals. Serve with any roasted vegetables.

In spanoudakis from favorites 7 may 2014

The time has come when every weekend you can race on nature and to cook on the fire. Today we decided to do BBQ. You too?! Then we want to share our proven and extremely simple recipes, there are only 5!

Beef on the coals



What could be better than meat cooked on an open fire? Exclusively the same meat, but the original pineapple marinade!

Need:
5-6 beef steaks medium size
1 slice of fresh pineapple
0.5 glass of mineral water
2-3 tbsp of yogurt
1 tsp chili pepper
0.5 tsp. black pepper
0.5 tsp. paprika
1 tsp savory (can be omitted)
1 tsp. dry thyme
half of the bulbs
2 Bay leaves
salt – to taste

How to cook:
1. Steaks wash, dry.
2. With an immersion blender to make the pineapple puree. Mix with mineral water and yogurt.
3. Mix the chilli, black pepper, paprika, thyme and savory, to RUB them into the meat, add the onions and Bay leaf.
4. Submerge beef in pineapple marinade. Marinate 5-6 hours. Meat will become bright from fruit acids.
5. Salting meat is already on the coals.

BBQ chicken



The simplest and most affordable chicken meat can be cooked so delicious that it would be impossible to put down! Tender, melting in the mouth, the wings or a juicy leg with a Golden crust... highly Recommend to prepare 2 portions!

Need:
10 chicken legs or wings
100 g of mayonnaise
100 ml of mineral water
0.5 tsp. paprika
0.5 tsp. ground coriander
0.5 tsp. curry
0,5 tsp utskho suneli (you can substitute hops-suneli)
0.5 tsp. chili
2 Bay leaves
salt – to taste

How to cook:
1. Meat wash and dry.
2. Mix the mayonnaise and mineral water.
3. Mix all the spices. Chile can be reduced if you do not like spicy, or replace with black pepper.
4. Chicken sprinkle with spices and RUB well into the meat of them. Add the Bay leaf.
5. Pour mayonnaise, mixed with water, and leave for 4-5 hours to marinate.
6. Salt is already in the process of roasting.

Lamb on the coals



If you hate lamb, cook it at our recipe. Juicy and tender meat in a gorgeous marinade with a subtle Oriental touch will immediately turn you into the most devoted connoisseur!

Need:
1 kg lamb on the bone or flesh
5 peas allspice
0.5 tsp. of juniper berries
0.5 tsp. cumin
0.5 tsp. chili
0.5 tsp. paprika
0,5 tsp ground nutmeg
half of the bulbs
2 tbsp red wine vinegar (you can substitute Apple cider)
250 ml yogurt
2 tbsp mustard
zest of 1 lime
2 Bay leaves
1 sprig of rosemary
salt – to taste

How to cook:
1. Meat wash and dry.
2. Peppercorns and juniper berries crushed in a mortar. Combine all the spices.
3. Onion cut into half rings, lightly mash.
4. Sprinkle meat, onion and wine vinegar.
5. Lamb covered with spices and thoroughly RUB them into the meat. Add the onions, stir.
6. Mix the yogurt with the mustard and lime zest, cover meat with onions. Add a Bay leaf and a sprig of rosemary.
7. Cover with a lid and leave for 5-6 hours in the refrigerator. The secret is that the more time the meat is marinating, the softer and sweeter it becomes. Salted meat preferably already on fire when it is slightly browned. Then it will be juicy.

Source: domashniy.ru/