The barbecue season is rapidly gaining momentum. And this means that the time has come to select recipes for preparing a meat delicacy that will appeal to the taste of the whole company, while the taste will somewhat surprise and delight the guests, which will cement the owner’s reputation as a skilled cook.
Armenian pork kebab will allow you to achieve all the goals set above, it is not particularly difficult to prepare, which will make your summer vacation near a pond unforgettable. Now let’s learn more about all the nuances of cooking meat on coals in Armenian.
Secrets of preparing Armenian marinades
One of the most important steps is preparing the marinade. He is the one who sets taste qualities, allows the meat to fry, makes it juicy and soft.
The main rule of Armenian masters is no mayonnaise, vinegar or tomato. It turns out that even without these ingredients that are familiar to our people, the meat turns out juicy, fries relatively quickly (up to two times faster than usual), allows you to... raw product out of the refrigerator for about a day, even on a hot day.
Many recipes for Armenian marinade are similar to each other, differing from each other only in spices. Therefore, we can safely present to your attention a version of the Armenian marinade that claims to be a version of the base.
Components:
- vegetable oil– 100 milliliters;
- onion - one medium head;
- black peppercorns;
- coriander;
- allspice peas;
- salt, the amount is determined independently.
Cooking time including settling is about 30 minutes.
The calorie content will be about 500 kilocalories per 100 grams.
Preparation procedure:
- Vegetable oil is poured into the bottom of a deep container;
- crush allspice and black pepper, coriander grains in a separate bowl. The result should be a medium grain composition. The main thing is that the result of the work is not powder;
- pour the resulting spices into the oil;
- the onion is cut small cubes and added to our marinade;
- Close the container with a lid and leave to soak for about twenty minutes. During this time, you can work on the onions for the skewer and the meat;
- salt is added 10 minutes before frying.
Step by step recipe
From the many recipes that currently exist, experts identify several real ancient options, one of which we will present to your attention.
How to cook real Armenian pork kebab:
Armenian shashlik in spicy marinade
Today there are quite a lot of variations of Armenian pork kebab. Here is one of the options in a spicy marinade.
You will need:
- 4 kilograms of pork;
- 0.5 liters mineral water;
- 1 kg onions;
- 0.5 tablespoon black pepper;
- allspice, coriander, salt to taste;
- dried tomatoes.
Cooking time is about half an hour.
Calorie content will be about 280 kcal per 100 g.
Preparation procedure:
- Place the meat, shredded into large portions, into a deep container;
- medium-thick onion, cut into half rings, place on top of the meat. It will not be useful during cooking on coals, but without it the taste will not be the same;
- add spices, not forgetting about dried tomatoes;
- the entire resulting mass is thoroughly kneaded until the juice appears;
- add mineral water;
- mix the ingredients and place the container with marinated meat in the refrigerator for 8 hours;
- 10-15 minutes before the start of stringing, the mixture is salted and mixed.
A few secrets from professional chefs
Here are a few subtleties on which the taste of the future Armenian kebab largely depends:
- pork good quality– this is the key to success. It is better to select meat from a young animal (light shade) in which the fat is distributed evenly over the surface, while having a light yellow tint. If pronounced yellow veins are visible, this is not suitable for barbecue;
- Only enamel, clay or glass dishes are suitable for pickling;
- pieces of meat are chopped across the grain - this is important condition. The recipes indicate minimal amount onions, a slight deviation to the larger side will not spoil the dish.
Bon appetit!
Armenian cuisine is one of the most ancient in Transcaucasia. Vintage culinary traditions were carefully preserved by the people for centuries and have come down to us almost in their own in its original form. And the dishes themselves arouse keen interest among gourmets and ordinary connoisseurs of tasty and healthy food. You can verify this by looking at such a wonderful and beloved dish as shish kebab.
Product Feature
What is barbecue in Armenian? First of all, these are selected varieties of lamb meat, less often pork. Secondly, be sure to use spices and seasonings to give the food a special aroma. This includes basil, cilantro, pepper, and cloves. Often meat to make it real kebab in Armenian, marinated not only in vinegar or wine, but in pomegranate juice, cognac or kefir. And, of course, the dish has its own characteristics special ways heat treatment. Much attention is paid to the size of each piece of meat. Traditionally, Armenian kebab is fried from preparations weighing 30 g. Consequently, about 125-130 g of the main product are consumed per serving of the dish. In many regions of Armenia, meat is baked together with onions, eggplants and tomatoes. Thanks to vegetables, it becomes especially juicy and acquires a unique flavor bouquet. Armenian shashlik is served, according to ancient culinary etiquette, on lavash, with big amount fresh parsley and dill, collected in small bunches.
One of the old recipes
To prepare a truly Armenian kebab, a recipe that came to us from time immemorial requires taking 2 kg pork belly or neck, 1 kg of onion, 1 fruit of a not quite ripe pomegranate and salt, ground red pepper, basil, parsley, cilantro to taste. And of course flatbreads thin pita bread. First you need to marinate the meat. To do this, cut it into portioned pieces, salt and pepper each thoroughly, place in a high enamel pan. Cut the onion into rings, add to the meat, mix gently. Cover the pan and place in a cool place for 8-12 hours. Squeeze the juice out of the pomegranate and pour it over the special Armenian one about half an hour before you start frying it. Fry the meat threaded on skewers until cooked, turning as needed. Separately, chop the greens - onion feathers, parsley stems, dill, cilantro. Remove the finished meat from the skewers, mix with herbs, wrap in pita bread and serve.
Sevan-style recipe
You will get amazingly tasty real Armenian kebab if you make it based on the recommendations of this recipe. The main highlight of the dish is that the meat is marinated in sour milk(yogurt or kefir). And since kefir is absorbed by almost 90% in just an hour, the kebab itself will also be absorbed faster. So, take 1 kg of lean lamb meat. For juiciness, add 150 g of bacon. In addition, you need 4 onions, 4-5 cloves of garlic, half a liter of kefir. And salt to taste and hot peppers. Cut the meat into portions, chop the onion and garlic into cubes, mix everything in a deep saucepan and pour in kefir. Add salt and ground black pepper to the marinade. Place the pan in a cool place for 10 hours. Then remove the pieces of meat, blot them with napkins and string them onto skewers mixed with thin slices of bacon. Fry over smoldering coals until done. Before serving, sprinkle with chopped herbs and add a small bunch of parsley to each skewer.
Meat “Karski style”
Another traditional Armenian dish will appear on your table and will pleasantly surprise your guests if you prepare an original kebab, called “Karski style” or “Middle Eastern”. The only meat it requires is lamb, taken from the lumbar part of the carcass. It should be freed from veins and films. For barbecue it is cut into large pieces of approximately the same size and round shape. Therefore, for one batch of the dish you will need at least 2 kg of lamb. The meat should be interspersed on skewers with lard, always fat tail lard. You need from 500 g. Well, the marinade in this recipe (compared to other Transcaucasian types of shish kebab) is also unique. For this, grind 10-12 medium onions through a meat grinder. Prepare fresh lemon zest, grind the pulp and peel (without seeds). Combine both components, pour in 50 g of cognac and 2 tablespoons of vinegar, preferably grape vinegar. Add 3 teaspoons of salt, one teaspoon of ground allspice and two tablespoons of chopped basil, cilantro and dill, as well as a little ground cloves. Mix well.
Cooking shish kebab “Karski style”
Place the prepared meat and lard in an enamel bowl. Pour in the marinade and leave for 8 hours. Cut ripe, firm tomatoes into circles 5-6 cm thick. Thread the marinated meat onto skewers, alternating with lard and tomatoes. Fry the kebab until fully cooked, baste with marinade each time before turning. Serve by sprinkling the skewer with herbs and wrapping it in pita bread. Separately, fry the slices of eggplant soaked in vinegar and also cover the served meat with them.
Kebabs. ARMENIAN marinade
No, I don’t claim that this method is the only correct one, but I got this recipe from an old Armenian.
In general, this method of marinating is interesting for several reasons: it marinates quite quickly (40 minutes), meat in the marinade without a refrigerator feels fine for three days (well, with such heat as last summer, I still wouldn’t risk it , of course, but at 25-28 degrees it’s normal, the main thing is not to put it in the sun), and it cooks very quickly - one and a half to two times faster than usual.
No vinegars, mayonnaises, or wines are required. In the photo this is not a marinade - this is a sauce for the finished kebab!!! So try it!!!
Only normal, unrefined sunflower oil.
Homemade is better, of course.
Well, on the one hand, it’s for taste, but there is something important: pepper (from hot ones) is only black, for aroma - allspice. (Uhh... how I tried not to make it too spicy this time - people who were not accustomed to my cooking tasted it...)
Coriander is highly desirable.
All this needs to be fairly coarsely ground - no pieces, but not into powder either.
Pour 150-200 milliliters of oil into the bottom of an enamel bowl and add spices.
That's not all.
If you want, you can leave it at this level, but you can also make the meat spicy.
Well, if you're too lazy to mix, you can add some good hops-suneli, but in general, herbs to taste.
Dry cilantro (just a little) and tarragon are welcome.
Salt - count on the amount of meat.
Mix well, sir.
And we leave it to drink.
Next we need a bow. A lot of. Half a kilo per one and a half kilograms of meat, at least.
One more subtlety, but from another person from the Caucasus...
Georgian this time: we peel the onions, but do not cut off the noses and tails. Of course, it is better to take small onions.
And cut them lengthwise into quarters (if they are too large, you can cut them into 6 pieces). Chop one, the smallest one, or half very finely and squeeze thoroughly with a small amount salt.
Throw everything into the marinade and mix well.
Only now it comes to meat.
I’ll be honest: even dry beef will turn out quite well in this marinade, but it’s best to use pork neck.
We cut the meat coarsely, it will be juicier.
Well, if you take lamb, you can have it smaller.
Throw it into the marinade, knead it well, knead it with your hand... Turn the onions that are on the surface with the cuts towards the meat and press them down.
If you plan to fry not in the near future, I advise you to add more pepper on top and pour oil so that the meat is completely covered.
Meat... We string it according to the classics: meat-onion-meat.
There is meat around the edges.
Now I’ll explain why the onions were cut this way.
Thread it onto a skewer, piercing each quarter from the inner layer outward.
Then you will check out what real barbecued onions are! Spout and
the tail will be burnt and you will be left with a delicious onion baked with meat.
Now I’ll explain why such a shish kebab fries faster: the oil, as it melts and burns out, warms it up from the inside, but at the same time prevents it from drying out.
The only thing is that as fat drips, it often ignites the coals, so you need to keep an eye on it and put it out if anything happens.
Well, it’s advisable to turn them over more often.
Great kebab. This recipe was recommended by a cook from an Armenian restaurant; in his words, this is the most correct kebab.
Of course, the most important thing in barbecue is the meat! Choosing meat is a whole science, I’ll share my secrets. I cook pork shish kebab (if you don’t like pork or it’s not permissible for religious reasons, you can take other meat you want), I usually buy meat at the market, preferably from a seller I know (I don’t recommend buying it in stores - you often find it splashed with water, not only that They cheat with money, so instead of frying the meat begins to cook from the inside).
Meat on the market usually lies without a refrigerator, this is a guarantee of freshness (otherwise it would stink), the meat should be soft, when pressed with a finger, the hole should quickly close, it is better to give preference to pork neck (loin will also work well), you should not be afraid of white fluffy fat (this kind of fat melts), it is better to choose lighter meat (it is younger), do not hesitate to smell it, twirl it in your hands. On average, for 3 eaters you need about 2 kilos of meat (namely meat and not marinated kebab).
So, let's start cooking! Cut the meat into small cubes (the size of a child’s fist or large egg), we remove various veins or films, we have no use for them!
The next most important ingredient is the well-known onion! It’s better not to use red or white onions (we’ve experimented with them many times and they behave differently), regular onions are better! We cut the onion in any order (rings, half-rings, cubes, chop - AS YOU WANT). The main rule of onions should be 1 to 1 to the weight of meat! 2 kilos of meat - 2 kilos of onions! Pour the onion into a deep container (saucepan, basin), and imagine that there are relics, squeeze with your hands (we need juice).
Add our chopped meat to the onion and squeeze again, knead the meat and onion like dough!
Pepper with finely ground black pepper (preferably from a mini mill), do not skimp on the pepper.
Next, we need one glass of mineral water, choose the water to your taste, just don’t take water like Aqua Mineral or Bon Aqua, you need real natural mineral water! Well-known popular brands include Essentuki, Borjomi, and Narzan. (well, if you are Armenian then of course BJNI).
Knead everything thoroughly, cover it with a plate of a smaller diameter pan or basin, and put a weight on top (a salting stone or a jar of water). We leave it for 12 hours (overnight), you can get by with 2 hours, you can stretch it out for a day. If time is short, leave it at room temperature, if you have 12 hours left, then put it in the refrigerator.
SALT!!! There are several fundamental opinions here! Some argue that you need to salt raw meat, because this way it is better salted inside. Others argue that cooked meat needs to be salted, because salt in the marinade has a negative effect on the softness of the meat... for me Alternative option, I salt the marinade 10-15 minutes BEFORE BAKING!!! For this serving 2-3 teaspoons.
A little about the coals, the coals should cook well, be hot, but it’s too early to cook, you need to wait a pause - the coals should “grey”, a small ash white pollen will appear, now is the time!!!
Armenian kebab- this is the most tasty option When cooking meat over coals, spices give the dish a special flavor. In Armenian kebab, a lot depends on the part of the meat carcass from which the tenderloin was cut. In Armenian cuisine, kebab is prepared from beef, lamb, and pork; this is the meat that may be present in a child’s diet. But the most delicious, of course, comes only from pork, and by trying it, you can be convinced of this.
In this case, we will tell you how to cook shish kebab for a child from the rib part of the tenderloin, Armenian kebab recipe involves the use of coarse salt, ground paprika, chopped onions, preferably red onions.
The ribs should be cut into uniform pieces, the size of which is 15 centimeters. Mix all the ingredients in a bowl, cover with a lid and leave it for 24 hours, this is the maximum time for marinating meat, but if your time is limited, then marinate for at least three hours. The bowl must be placed in the refrigerator. Depending on the aging period, the kebab may taste different; of course, the one that is marinated longer will be tastier.
When the meat is ready, you can string it onto skewers, first freeing each piece from the onion, otherwise it will burn on the meat. By the way, if you are cooking Pork kebab, Armenian recipe If you choose, keep in mind that you need to prepare special firewood, those that can hold heat for a long time. For example, in Armenia, grapevines are used to prepare barbecue, but if you do not have such firewood, you can take coals that are sold in supermarkets and are intended for barbecuing. You need to spread the smoldering coals around the grill and lay out the skewers. Sometimes coals are also sprinkled table salt, in a large layer. You also need to prepare a plastic bottle with holes in the lid to extinguish the fire if it suddenly breaks out on the coals.
All skewers need to be turned at the same time. And if you cut the meat, you can determine its readiness; for this you need to choose the largest piece. Once cut, you should see juice, but not blood. Armenian kebab should be served on a bed of pita bread, garnished with red onion on top. Should it be served with barbecue? special sauce which is prepared from spicy adjika, the recipe is written here, with the addition of chopped herbs and green onions.
To prepare Armenian kebab, you can use other parts of the pork carcass, for example, the neck. The meat must be cut into pieces, they must be large enough. Marinate it with onions and spices (pepper, paprika, and special mixtures for Armenian kebab are also sold).
For the marinade you will need two spoons of cognac, three spoons of tea salt, two spoons of chopped dill, three spoons of chopped cilantro, three spoons of basil, ground pepper, five ground clove buds, two spoons grape vinegar. Take large pieces lamb from the lumbar region, weight of one piece - 200 grams. Marinate the meat and fat tail fat, then thread onto skewers, alternating meat with lard. Thanks to lard, the kebab will be juicy, but, of course, you can eat it, because when it is fried, it will become incredibly tasty.
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Cook.ru - Culinary encyclopedia
- Pork
- vegetable oil
- spices
As a result, everyone was surprised how tasty and juicy the meat was. And all this in just 40 minutes of marinating!
And the onions are just lovely!
Vegetable oil – 100 ml
Onion – about 0.5 kg
Khmeli suneli – 1 tsp.
Black peppercorns – up to 1 tsp.
Allspice peas – up to 1 tsp.
Coriander beans - to taste
It was stated that almost 40 minutes are enough for marinating, but the meat can be stored in it in the refrigerator for at least three days. Onion quarters are soaked in marinade and then fried over coals along with the meat - that’s something. Delicious! You need to take medium-sized onions.
For pork shish kebab with onions Armenian marinade prepare all the ingredients according to the list, i.e. pork meat and everything for the Armenian marinade.
Prepare the marinade. To do this, combine vegetable oil with crushed (crushed) black pepper, allspice, coriander, a mixture of suneli hops and finely chopped one onion. Stir. Wait with the salt, it will come in handy before frying.
When you peel the onion, mandatory leave the “tails”, or you can also “spouts”, so to speak))) This is done so that when cutting into quarters the onions do not fall apart. They will then be placed on a skewer, roasted over coals along with the meat, and at the same time retain their shape!
Cut the pork into pieces and place them and the onions in the marinade.
Place meat in marinade
Stir so that the marinade gets onto each piece of meat and the onion quarters are evenly distributed between the pieces of meat. Those onion quarters that end up on top should be placed cut side down. Before using, store marinated meat in the refrigerator and remove it at least 1.5 hours before cooking.
By the time the coals in the grill are hot and ready to fry kebabs, add pieces of meat mixed with pieces of onion. Lightly salt the kebab before grilling. Do not push the meat tightly together; let the skewer between the pieces of meat remain hot and give off its heat.
Fry the pork shish kebab with onions over the coals until the meat is completely cooked. Check readiness by cutting the pieces with a knife to the skewer. The color of the finished pork is familiar to everyone; there should be no redness or blood.
Pork kebab with onions in Armenian marinade is ready.
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Armenian shashlik
This dish is loved not only by mountain peoples: it is popular in various strata of society. Only vegetarians can remain indifferent to the thought of barbecue. The simplicity of preparation and availability of products attracts: you can take any type of meat, but in our article we will talk specifically about Armenian pork kebab. Nowadays you can find many different recommendations on the Internet, but our recipe has been tested and approved by Armenians more than once. So, if you are going on a country walk with a small group, prepare food in advance.
Method of preparing barbecue in Armenian
It is very important to choose the meat well. If you want to cook juicy and very tasty Armenian kebab, you should choose pork neck. Of course, if you were unable to choose the neck, then you can use the shoulder blade, the hip part, and even the ribs.
We cut the meat, the pieces should not be small. By eye, their size should be approximately two matchboxes. Place the thoroughly washed meat in a bucket, basin or pan and cover with chopped onions. Mix all this and sprinkle with prepared spices. To give a special spicy taste you can add 10 ml of cognac to the marinade.
Add salt later, first let the meat brew and become aromatic. Therefore, we put the meat in the refrigerator for a couple of hours, and then add salt and knead it thoroughly. The meat releases juice, now pour in one and a half glasses of mineral water. If you want to make the meat more juicy, you can squeeze out each piece and then put it back into the marinade. This way it will absorb more of the marinade and become very tasty.
Then you can safely go to bed, leaving the meat in the refrigerator. And in the morning you are guaranteed delicious kebab in Armenian in nature. It should be fried over coals, gradually turning it so that it browns on all sides. Pour the remaining mineral water over the meat. Of course, you can follow the path of least resistance and buy ready-made marinated meat at any store. But if you cook your own, homemade kebab, then you can show off your culinary talents.
varenikoff.ru
A recipe for a marinade for shish kebab, told to me by an old Armenian. In 40 minutes the meat is ready!
Even dry beef will turn out quite well in this marinade!
Shashlik. Armenian marinade.
The recipe for marinating shish kebab will not claim to be the only correct recipe. However, this recipe was shared by one fairly old Armenian, who is not a bad person and a fairly good cook. In general, this method of marinating is interesting for several reasons: it marinates quite quickly (40 minutes), meat in the marinade without a refrigerator feels normal for three days (well, at 25-28 degrees it’s normal, the main thing is not to put it in the sun), and very quickly fried - one and a half to two times faster than usual.
No vinegars, mayonnaises, or wines are required. Only normal, unrefined sunflower oil.
Next are the spices. Well, in general, according to taste, but there is something important: pepper (from hot ones) is only black, for aroma - allspice. Coriander is highly desirable. All this needs to be fairly coarsely ground - no pieces, but not into powder either.
Pour 200 milliliters of oil into the bottom of an enamel bowl and add spices. Dry cilantro (a little) and tarragon are welcome. Salt - count on the amount of meat. Mix well. And let it soak. Next we need a lot of onions. Half a kilo per one and a half kilograms of meat, at least.
Cut the onion lengthwise into quarters (if they are too large, you can cut them into 6 pieces). Chop one, the smallest one, or half very finely and squeeze it thoroughly with a little salt. Throw everything into the marinade and mix well.
Even dry beef will turn out quite well in this marinade, but it’s best to use pork neck.
We cut the meat coarsely, it will be juicier. Well, if you take lamb, you can have it smaller.
We put it in the marinade, knead it thoroughly, knead it with our hands... Turn the onions that are on the surface with the cuts towards the meat and press them down. If you plan to fry not in the near future, I advise you to add more pepper on top and pour oil so that the meat is completely covered.
Now I’ll explain why such a shish kebab fries faster: the oil, as it melts and burns out, warms it up from the inside, but at the same time prevents it from drying out. The only drawback is that dripping fat often ignites the coals, so you need to watch and extinguish. Well, it’s advisable to turn them over more often.
hitgid.com
