Azerbaijani lamb shish kebab ingredients
Products for barbecue:
- Lamb (fresh kidney or pulp from the hind leg) 1 kilogram
- Onion 2 pieces (large)
- Salt to taste
- Ground black pepper to taste
- Wine vinegar 6-7 tablespoons or to taste
- Vegetable oil 2 tablespoons
- Purified water 400 milliliters
- Fresh vegetables (cucumbers, bell peppers, tomatoes, onions) as desired and to taste
- Fresh greens (dill, parsley, basil, green onions, cilantro) as desired and to taste
- Citruses (lemon or lime) 1 piece or as desired and taste
- Main Ingredients: Lamb, Onion
- Serving 4 servings
- World Cuisine
Kitchen knife - 2-3 pieces, Cutting board - 2-3 pieces, Paper kitchen towels, Plastic deep bowl (container or other glass, ceramic or clay dishes), Plate, Plastic wrap, Refrigerator (cellar), Barbecue, Wood coal - 2.5 kilograms, Firewood (from garden species, either birch or lime), Skewer - as needed, Newspapers or sawdust, Plastic bottle, Large flat plate, Large flat dish
Cooking lamb shish kebab in Azerbaijani style:
Step 1: prepare the meat.
First of all, we choose non-steamy, not frozen, fresh, slightly chilled mutton, preferably the kidney part or the pulp from the back leg. We wash the meat under a stream of cold running water from the blood, dry it with paper kitchen towels, put it on a cutting board and clean it from the film, as well as small bones that could remain on it after chopping the carcass. Then we chop the lamb in portioned pieces 30-40 grams each and an approximate size of 3 by 3 centimeters.
Step 2: prepare the onion.
Then, using a clean knife, peel the onion, rinse it, dry it, send it to a clean cutting board and shred, for example, cubes or thin quarters. Slices should be small, this vegetable is not needed during frying, it is needed only in order to give its flavor and juice to meat.
Step 3: pickle the meat.
Next, put the lamb and onions in a non-oxidizing container: a plastic container, a glass, ceramic, clay or plastic deep bowl. Season these ingredients to taste with salt, black pepper and mix everything with clean hands until a homogeneous consistency. Then we cover the aromatic mixture with a plate, slightly crushing lamb, tighten the dishes with plastic wrap and put in a refrigerator or cellar on 3-4 hours.
Step 4: prepare the brazier.
When the meat is pickled, take it out of the refrigerator and let it brew at room temperature 1-1.5 hours. In the meantime, prepare the brazier, if it is electric - everything is simple, cleaned, turned on and warmed up. If the usual stationary, then we select the material for the fire. For lamb, ideal firewood from apple, cherry, birch and linden. We put them on the bottom of a clean brazier, covered with old newspapers or dry sawdust, and fall asleep with charcoal, which should fill half of the free space. We kindle a fire and let it burn out, so that the coals smolder, we only need heat in about 300 degrees.
Step 5: fry the mutton barbecue in Azerbaijani style.
When the coals are ready, mix purified water and wine vinegar in a plastic bottle. Then grease the skewer with vegetable oil and string on them 5-6 pieces of pickled meat (without onions), leaving 5 millimeters of free space between each.
We put raw kebabs on the grill, so that there are no gaps, and begin to fry. Periodically water the lamb, and coals with vinegar waterso that it does not dry out and the sometimes ignited fire goes out.
During the entire preparation of the skewer flip no more than 4 times, one for each side, if you do this often, the kebab will turn out dry. About after 20-25 minutes the meat will be ready, so you should think about a side dish!
Step 6: prepare the side dish.
For serving we use any fresh vegetables and greens, citruses are also suitable. First, wash them under a stream of cold running water and dry them with paper towels. Then we act at will, either chop everything on a clean board in large pieces, or chop it figuratively, put it on a large plate with sprigs of greenery and add slices of lime or lemon. When the kebab is ready, serve it on a large tray or dish with a side dish.
Step 7: serve the lamb shish kebab in Azerbaijani style.
Lamb shish kebab in Azerbaijani style is served hot immediately after cooking. A plate with a side dish is placed next to it, fresh vegetables are used as it: tomatoes, cucumbers, sweet peppers, boiled corn, greens: onions, dill, parsley, cilantro or basil.
Lavash is also placed on the table, sauces based on tomatoes, pomegranates and chili are placed. Savor this yummy with red wines or sweet and sour juices. Enjoy it!
Enjoy your meal!
- the best distance between smoldering coals and kebab is 12-15 centimeters;
- if the coals are very flammable, sprinkle them with 2-3 handfuls of rock salt, it will give an even heat;
- do not use firewood of such species as mountain ash, poplar, aspen, acacia, elm and oleander to make a fire, they contain poisonous oils;
- if desired, a set of spices can be supplemented with allspice and a leaf of laurel;
- very often, instead of newspapers or sawdust, liquid fuel is used.