Shish kebab in Caucasian
- Lamb - 1 Kilogram
- Bow - 4-5 pieces
- Red dry wine - 150 milliliters
- Salt, pepper - - To taste
In order to cook a delicious shish kebabIn Caucasian, we need to do just a few steps. However, before proceeding, it should be noted that there is a big difference between the meat of a young and not very young ram. They are prepared a little differently, so I will present two recipes at once in one. So, if you have the meat of a young sheep, then everything is much easier. 1) Meat (only pulp) thoroughly rinsed under running water, dried, cleaned of tendons and films. 2) Cut into not very large square pieces (weighing 35-40 grams). 3) We put the pieces of lamb into deep dishes. Salt, pepper, add to them finely chopped onions, sprinkle with red dry wine and mix thoroughly with hands. 4) String the pieces into skewers and fry until cooked on hot coals. Option number two. If you have ram meat is not the first youth, with more tough meat. 1) We cut the meat in the same way in pieces. Add to the deep dishes. Solim them, pepper, add finely chopped onions, sprinkle with wine vinegar and vegetable oil. 2) Mix everything well with hands, cover and marinate the night or about 5-6 hours in a cool place. 3) Then we string on skewers and fry, periodically pouring marinade on hot coals. Ready to shish kebab in the Caucasus served with fresh and juicy tomatoes, green onions, herbs, lemon and spicy sauce. Bon Appetit!