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Why Uzbek kebabs should not be cooked from lean meat
Famous chef, most of his life lived in Uzbekistan. Therefore, it is not surprising that it is the dishes of Uzbek cuisine like pilaf, basma, mashkichiri or shurpa that the eminent chef cooks with special brilliance. The master knows how to prepare the real kebab.
And today we propose to prepare exactly the barbecue. After all, what could be better than eating a freshly fireed barbecue in the fresh air after a long domestic gathering. Moreover, the recipe is pleasing with simplicity, and therefore it will not be difficult to prepare such a dish. The main thing to remember is that meat should not be without fat, because a real kebabs from lean meat is not prepared.
Many people think that kebab is an exclusively Caucasian dish. But those who lived in Tashkent or at least visited Tashkent, certainly know what the Tashkent barbecue is.
The ingredients
Preparation
“In Tashkent, kebab is served as an exquisite dish. On the table there will be white plates, forks, and spoons. But best of all, such a barbecue is directly from the shampoo, says the eminent chef.
Culinar adds that such meat will not be superfluous to crumble a simple salad of onions and greens, which should also be sprinkled with vinegar with spices. Or cut fresh vegetables directly from the garden. Delicious!
And today we propose to prepare exactly the barbecue. After all, what could be better than eating a freshly fireed barbecue in the fresh air after a long domestic gathering. Moreover, the recipe is pleasing with simplicity, and therefore it will not be difficult to prepare such a dish. The main thing to remember is that meat should not be without fat, because a real kebabs from lean meat is not prepared.
Many people think that kebab is an exclusively Caucasian dish. But those who lived in Tashkent or at least visited Tashkent, certainly know what the Tashkent barbecue is.
The ingredients
- 1kg fatty lamb
- 0.5 tbsp vinegar
- pepper
- pepper-pea
- coriander
- garlic
- salt
Preparation
- In vinegar add garlic, pepper-peas, coriander and salt. Let me brew. Cut the lamb in small pieces.
- Stitch the meat on the bamboo skewers. By the way, the skewers themselves should be pre-soaked. It is not necessary to pickle meat, because the pieces are small, and therefore the marinade will soak the meat even during cooking.
- Shampoos with salti lamb and shake off to get rid of excess salt.
- Spread the coal evenly. Break the large pieces into small ones so that there is more heat.
- Put the barbecue on the barbecue and swipe the plow so that the heat burns bright enough. After all, the meat should be roasted in 3-4 minutes.
- When the meat is brown on one side, turn it over. With the help of a brush, grease the meat with vinegar abundantly. You can sprinkle ground red pepper on top. You can re-grease the finished barbecue with vinegar before serving. Bon appetit!
“In Tashkent, kebab is served as an exquisite dish. On the table there will be white plates, forks, and spoons. But best of all, such a barbecue is directly from the shampoo, says the eminent chef.
Culinar adds that such meat will not be superfluous to crumble a simple salad of onions and greens, which should also be sprinkled with vinegar with spices. Or cut fresh vegetables directly from the garden. Delicious!
