I fry barbecue in the pot at the stake, skewers are dusting idle

The weather is already good outside, which means it’s time to start cooking kebabs. If for some reason there were no skewers and grille at hand, you can prepare a juicy and delicious kebabs in the Kazan.

Barbecue in Kazan Ingredients

3.5 kg of pig collar
1 kg of onions
500g fresh lard
parsley
ketchup
salt and pepper

Preparation

Cut the meat in fairly large pieces, like a regular barbecue.
Add salt and spices to the meat. Stir it thoroughly.
Cover with food film and send to a cool place for 1.5-2 hours to marinate.
Take the skin off the fat. Cut the lard with plates 3-4 millimeters thick.
Cut the onions with half rings.
Light a fire under the fire, let it heat up.
Put the lard plates on the bottom of the caskana.
When it starts to heat and hiss, lay on top of the lard half of the sliced meat.
Put a layer of onions on top of the meat.
Then the remaining meat and the onions again.
Cover the lid and wait 15 minutes.
After the allotted time, mix the contents of the cauldron. At the same time, it is desirable that the pieces of fat remain closer to the walls.
Cover the lid again, wait 10 minutes and stir. Repeat the whole procedure 3-4 times.
After that, the contents of the pot still look little like a barbecue. More like meat cooked in onion juice.
From now on, don't cover him again. Stir and wait until the moisture evaporates, and the meat is roasted to the desired condition.
The onions will eventually almost dissolve in the meat, making it surprisingly soft and leaving behind an appetizing aroma.
That's all. The kebab in the pot is ready at the stake. Decorate it with greens and serve it on the table with ketchup and sliced vegetables. Bon appetit!

As you can see, Kazan is a universal dishware. In it you can prepare not only the classic Uzbek pilaf, ear, hearty borscht or Transcarpathian Bograt, but also a beautiful kebabs.

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