Kebabs, barbecues, grill parties – whatever you call it, the essence of this does not change: fresh air, open fire, good company and common exciting activity that unites all participants. And what to fry at the same time – meat, fish or vegetables – in fact, is not so important.
In the Muslim East, lamb is most often used for grilling. Actually, in translation from Turkish, the word “shish” (it is from him that the Russian “shashlik” comes) means at the same time just the meat of a young lamb and the same meat but already baked over an open fire. Americans prefer beef: The most common American barbecue meats are burgers (minced steaks) and steaks, grilled and garnished with various sauces.
If we talk about Russia, then we cook mostly pork on the grill. It is not surprising: the meat is more tender than beef and more common in our northern latitudes than mutton. Pork is marinated before frying. Ready-made marinades, which are sold in stores, most often contain vinegar – it gives the meat a pleasant sourness, protects the kebab from souring, and acts very quickly – the desired taste is acquired in two to three hours.
However, recipes with vinegar have two drawbacks: firstly, the kebab prepared in this way is not suitable for people with gastrointestinal diseases, and secondly, the meat dries very quickly from vinegar: leave it in the marinade, not for three hours, but let’s say, at night – and your shish kebab will acquire the density of a sole. In most cases, vinegar can be perfectly substituted with lemon juice,
Kebab marinated in kefir has ceased to be a rarity in our area; however, in general, fermented milk marinades in Russia are still not very popular. Try experimenting: replace kefir with natural yoghurt or yoghurt, spice it with a couple of spoons of strong saffron infusion and a pinch of spices – and you will feel that the taste of meat has acquired new pleasant shades. A similar marinade (it can be called Indian because the tradition of steeping meat in fermented milk products came to us from India) is suitable for both pork and chicken.
An excellent base for the marinade is olive oil: its thick consistency helps the aroma penetrate the product’s tissues. By mixing the oil with various herbs, garlic and lemon juice, you have a versatile marinade equally suitable for fish, poultry and vegetables. You can also take carbonated mineral water as a basis for the marinade for fish: the bubbles will speed up the absorption of aromas (the fish should not be marinated for too long. Otherwise, it will lose its shape during frying), and the natural mineral salts contained in it will enrich the taste of the dish.
However, no matter what you are frying – meat or fish, vegetables or poultry – and whatever the marinade, it is important not to forget about one basic principle: the more often you lubricate the product marinade during frying, the better the result will be. If the marinade is liquid, use a spoon; if thick, a brush is better. And do not be afraid that drops will fall on the coals – the fragrance that will spread in the air will make all participants in the process huddle even more closely by the fire. But it was for this that everything was started.
Three variations for brazier “with the orchestra.”
For 4 persons. Cooking time: 10-12 minutes. Grilled.
- 2 zucchini
- 2/3 st. l. olive oil
- 1 tsp. dried garlic, onion, thyme, oregano, basil, salt
- 1/2 tsp freshly ground black pepper
Dip the zucchini in boiling water, blanch for 5 minutes, remove and cut in half lengthwise. Mix olive oil, herbs, salt. Pour marinade over the zucchini and leave for 6 hours in a cool place; during this time, turn over two or three times. Fry on a wire rack, turning over from time to time and pouring over the remaining marinade.
Pork in honey-lemon sauce
- 4 portions of pork neck (200 g each)
- 3 tbsp. l. liquid honey
- Large lemon juice
- 1 large onion
- 1.5 tbsp. l. paprika
- 1 tsp salt
Mix lemon juice, honey, salt and paprika, add onion, cut into half rings. Lightly beat the meat, put it in a bowl and pour over the marinade. Leave for 6 hours in a cool place, during this time turn over two or three times. Fry on a wire rack, turning over from time to time and frequently brushing with the remaining marinade.
Salmon with cedar oil
- 4 transverse pieces of salmon (170-200 g each)
- 5 tbsp. l. sparkling mineral water (for example, Borjomi, Perrier or St. Pellegrino)
- 5 tbsp. l. lemon juice
- 1/2 tsp. dried mint and salt
- 50 g butter
- 50 g pine nuts
Mix mineral water, lemon juice, mint and salt. Pour the resulting marinade over the fish and leave for 3 hours in a cool place, which turns over once. Fry pine nuts in a dry new frying pan, grind in a blender and mix with softened butter. Put the resulting mass in the refrigerator for 3 hours. Fry the fish on a wire rack, put on a dish and decorate each piece with a ball of cedar nut oil.
Extra virgin olive oil is the ideal new base for the marinade. Olives from the Italian province of Calabria are used for Michelotti oil. Their distinctive feature is the delicate aroma of fresh herbs, which will give the dish a special taste.
Michelotti Extra Vergine Olive Oil
The nuances of taste
Plum and mustard sauce for meat, pineapple-wine sauce for shrimps – table decoration and delight of taste! Sauces and condiments turn even the simplest dish into a culinary masterpiece. But the recipes in this book are something special. Its author, Galina Poskrebysheva, studied the beneficial properties of fruits and herbs all her life. Therefore, it knows the secrets that allow you to preserve all the vitamins and microelements they contain.
Galina Poskrebysheva “Sauces and Seasonings”, Olma-press, 167 p.
Under the roof of the house
If the weather does not pamper or there is no way to go out into nature, you can have a real barbecue without leaving your home. For this, there is a wonderful thing – an electric grill. The compact model from Tefal can be used as a double-sided grill press, barbecue or roaster. Most importantly, it is completely dishwasher safe.
Tefal Fit’n’clean Electric Grill
Baku courtyard in the centre of Moscow
Soft light, wooden walls, sofas with pillows, quince and pomegranates in vases, oriental sweets on the bar counter. The eloquent name “Lamb” promises a real barbecue. Moreover, in its most authentic forms, rare for our latitudes, is a kebab made from mutton tongues or from a liver with a fat tail. Here you can taste the most tender sturgeon or lamb kebab on a spit, with the finest cut abs with herbs. At the end of the meal, guests will be served fragrant tea with thyme.