/ / Recipe Shish kebab in kazane

Recipe Shish kebab in cauldron

  • Meat - 1,5 Kilogram (lamb, pork, beef - any)
  • Salt - 1 teaspoon
  • Hot pepper - 1 piece (if you do not like spicy, then less)
  • Zira - 2 Teaspoons
  • Onions - 1 Kilogram
  • Salo - 100-150 Grams
  • Dill greens, coriander - 100 Grams
  • Pepper black ground - 2-3 Pinch

Meat cut into pieces as large as youUsually cut into kebabs. Salt, sprinkle with pepper and zira. Peel onion and chop rings or semirings. Wash and chop the greens of cilantro and dill (or whatever you like) Cut the fat into pieces (if you have low-fat meat) and lay it on the bottom of the already heated potatoes. At the top of the fat we lay the pieces of meat. Sprinkle meat with a layer of onion and sprinkle with sliced ​​greens. Then - again a layer of meat, onions and so alternate until all the ingredients that we have are over :) If you like the sharp taste of a shish kebab - from above put a pod of red hot pepper. Cover the meat in a cauldron with a lid or bowl so that it covers the meat tightly. If your lid is not heavy enough and the steam can lift it when cooking, put a load on top of it. We cook shish kebab on low heat. The main thing is not to miss the moment when the meat starts to roast - shkvarchat. Then remove the lid and stir the meat. Close the lid again and cook for another 5-10 minutes.

Servings: 4-5

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