Ingredients for making goat kebab
- Fresh goat pulp 1 kilogram
- Large onion 2 pieces
- Dried ground basil 1 tablespoon
- Ground red pepper to taste
- Black peppercorns to taste
- Salt to taste
- Main ingredients
- Serving 4 servings
- World Cuisine
Hand mortar with pestle, Cutting board, Knife, Deep bowl, Plate, Refrigerator, Pan cover, Skewer, Barbecue, Firewood, Matches, Flat serving dish, Coals
Cooking kebab skewers:
Step 1: prepare the goat meat.
The goat meat is thoroughly washed under running water and laid out on a cutting board. If necessary, with the help of a knife, we clear the meat from veins and excess fat. Now cut the component into small pieces and transfer to a deep bowl.
Step 2: prepare the onion.
With a knife, peel the onion from the husk and rinse thoroughly under running water. We lay out the component on a cutting board and finely chop it with squares or thin rings. I usually chop the onions in the first way, then the meat is better saturated with juice and it becomes juicier. Pour finely chopped component into a free plate and leave it aside for a while.
Step 3: prepare black pepper with peas.
Pour peppercorns of black pepper to a hand mortar to taste and, using the pestle, carefully push the component until it turns into powder. I usually use this pepper, because after grinding it gives a more expressive aroma than a ready-made spice. Attention: for pickling 1 kilogram of meat we need about 10-15 peas.
Step 4: pickle the goat meat.
Pour chopped onions, ground basil, crushed black pepper into a bowl with pieces of meat, and salt and red ground pepper to taste. Attention: add the last component a little bit, as it is quite sharp and can give bitterness to the dish. With clean hands, mix all the ingredients well so that the goat and onions give juice in which the meat will be pickled. Now cover the bowl with a lid from the pan and put it in the refrigerator to insist within 2-4 hours. Important: if you leave the meat to marinate for about a day, then the dish will turn out to be very juicy and tender.
Step 5: prepare the brazier.
30-50 minutes before cooking barbecue we begin to prepare the barbecue. To do this, put dry firewood into the container and set fire to them using matches. When they practically burn out, pour the coals into the brazier and gently mix everything with an ordinary twig or skewer. Immediately after this, we begin to fry the goat meat while the heat is good.
Step 6: prepare the goat kebab.
We get a bowl of meat from the refrigerator and string on skewers. Attention: goat slices should be kept at a minimum distance from each other. When everything is ready, put the barbecue on the grill and fry on all sides until golden brown. Attention: the coals must necessarily be very hot so that the meat is well-fried.
Immediately after that, we shift the skewers to a special flat dish and serve to the dining table.
Step 7: serve the goat kebab.
We still serve goat meat kebab to the dining table along with pita bread, various sauces and fresh herbs. As a side dish, baked potatoes and grilled vegetables are perfect.
- If you want to cook a barbecue from frozen goat meat, be sure to bring it to room temperature in advance. To do this, put the meat in a deep container and leave aside. In no case do not put the component under running hot water or in the microwave, as this can ruin the taste of the dish;
- before serving, the kebab can be sprinkled with chopped onions and finely chopped herbs, cilantro or parsley;
- It is best to use firewood from trees such as cherries, apple trees, oak, birch, and vine. They give the meat an amazing aroma and unforgettable taste.