Kebab recipe with vinegar and onions

“Today the guest went finicky, hospitable owner his usual barbecue is not taken. Every time you have to come up with something new, the famous chef complains jokingly.

Of course, such an experienced master, who has been leading culinary programs for a long time, has many recipes that can hit any guest at night. However, barbecue It immediately grabs our attention. It looks delicious, and the name is so wonderful – “Five fingers”. This way to cook a familiar dish is definitely worth it.





Kebab with vinegar and onions Ingredients

• lamb ribs, lamb and pork
• 4-5 heads of onions
• 1 tbsp paprika
• 1 tsp spicy red pepper
• 1 tbsp coriander
• 2–3 tbsp wine vinegar
• 2-3 tbsp olive oil
• salt, cardamom and cumin to taste
• a little couscous or breadcrumbs

Preparation

1. Cut lamb and pork into stripes. Pork can be cut in larger strips.
   
   
   
   
2. Stripes of meat will need to be strung simultaneously on 5 skewers. And so that such a design does not fall apart, just need ribs. First of all, through one rib in the middle, put the first skewer.
   
   
   
   
3. Now in the same rib from different sides put the other 4 shampoos in turn.
   
   
   
   
4. Take the rib to the edge so that at the same time on all 5 skewers you can wear several pieces of meat. Then another rib, a couple more pieces of meat...
   
   
   
   
5. Now it remains to prepare a marinade, the basis of which will be onions. All because onion juice wonderfully softens the meat. Therefore, cut the onion into cubes, salty and carefully stretch in the mortar to get more juice.
   
   
   
   
6. Add peeled and rubbed cardamom to the onions. Here, sprinkle paprika, hot red pepper, coriander and ziru. Rub it to a homogeneous mass.
7. To make the meat softer, you should add wine vinegar and good oil to the marinade. Note that oil is needed in order to fully reveal the spices.
   
   
   
   
8. Marinade on meat profusely applied with a brush. Why marinate at the end? All because if you marinate meat in such a dense marinade earlier, then gently put it on the way described above at once for 5 skewers will not work.
9. Let the meat be marinated for 3-4 hours. No longer, otherwise vinegar will make the meat tough.
   
   
   
   
10. Before the hot, sprinkle the meat with couscous cereal. You can use manca, corn cereals or crushed crackers. Heat on very bright coals so that the meat quickly formed a crust that will keep the juices inside.
11. When the crust appears, remove some of the coal (or raise the barbecue higher) to slowly bring the meat to readiness. Turn over periodically. Delicious kebabs with vinegar and onions ready. Bon appetit.
    
    
    
    

The main thing is to properly fry such a barbecue, so as not to overstay the heat and not make the meat too hard. The wonderful aroma will quickly attract even spoiled guests to the table. They will certainly be very happy with such a barbecue.