Wednesday, March 10, 2010
Kabob shashlik (Kebab)
In Uzbekistan, there are many ways to cook "Kabob"s, it can be lamb, beef or chicken. It can be whole or ground. You can also add some vegetables to meat. The main thing is don't skip the fat thing. It is very delicious, I promise you that you will love it! Be sure to choose fresh and white lamb's tail fat. Another main thing is marination. You have to marinade meat beforehand. We have different recipes of marinating meat. You can use, yogurt with spices, or sprinkling water with spices, or vinegar with spices or many other variates of marinating. Choose your favorite. Today I am posting the recipe of marinating in sprinkling water. When buying meat, try to buy soft and tender fresh meat.
1 kg of meat, lamb or beef
2 big onions, peeled and sliced
1 tbsp of coriander
1 tbsp of cumin seeds
1.5 tbsp of salt
1tsp of chili powder
1 tsp of ground pepper
300 ml of sparkling water
Cut meat in 15-20 gr pieces. Put in a deep bowl and season with spices and onion, mash with hands very finely. Add in sparkling water and cover with another dish, put some weight on it and put in cold dark place for at least 5 hours or in a fridge for overnight.
Cut the lamb's tail fat before cooking. Cut the same pieces as a meat.
Drain all the liquid and put meat pieces in grill sticks, put also some fat.
Now cook "Kabob shashlik" on a heated coal, turning sides every minute until brown.
You will see how heavenly will it smell, just YUM!
Peel some onions, slice and mash them with 1 tbsp of white vinegar and serve with "Kabob shashlik" and just enjoy without thinking about calories:)