Recently, I have been writing more and more about Pilates and workouts and do not spoil you with sweets at all. Meanwhile, we have very little time left to enjoy the dishes cooked over an open fire! It would seem that only yesterday I was running around with the camera and taking pictures of the first leaves, and now August and the berries on the rowan trees had time to turn red … But let’s not talk about sad things, especially since we still have three whole weeks of summer ahead! Today’s post – finally about to eat about barbecue!

I’m sure you yourself know perfectly well how to make a barbecue, especially if you are an avid summer resident :)). And you probably also have your favorite recipe or secret – if so, feel free to share it in the comments!). And nevertheless, I simply could not help but share this recipe – this is how my mother makes barbecue, and she is the best barbecue man I know.

And now our strong half of humanity, of course, will begin to tell me that barbecue does not tolerate female hands and remember all other sexist and completely unjustified omens. But believe me, when it comes to barbecue and not only – it’s all about experience and skill, and not at all whether you are a man or a woman :). And my mother has more than enough experience – when we lived in Tashkent, we had the most beautiful dacha in the world (a big hello to everyone who happened to be there), and I can’t even count how many times we lit the brazier to treat our guests – and there were always a lot of them!

Our mother traditionally was engaged in barbecue – it just so happened that the men in our family do not cook (to my great regret). Although, there is still a chance that Dimka will fix everything – in any case, he has been cooking eggs for himself since he was 7 :).

But back to the kebab. The marinade, which I am writing about today, goes well with any meat, but it is, in my opinion, ideal for pork kebab. The thing is that pork meat is very tender, and it is easy to dry it out. Therefore, vinegar can only spoil everything – after all, it dries meat. Mom uses onions and tomatoes as the marinade in this recipe, which makes the pork deliciously soft, juicy and flavorful! However, what I’m telling you – you have to try it yourself!

Today I am sharing with you two recipes at once – pork kebab and baked vegetable salad. They combine very well, besides, it is convenient – you light up the grill once and you get two of your favorite dishes at once :).

Pork kebab

  • 1 kg pork
  • 2 medium onions
  • 2 medium tomatoes
  • 1/2 red bell pepper for flavor
  • ½ tsp ground cilantro
  • ¼ tsp cumin
  • 1 tsp salt
  • freshly ground black pepper to taste
  1. Cut the meat into large cubes and place in a large bowl. How large the cubes will be is a matter of taste, I like to have at least 3 cm in a cube. Larger pieces tend to be juicier.
  2. Cut the onion into half rings, bell pepper as it will, and chop the tomatoes. This time (pictured) we just chopped the tomatoes into pieces. Add everything to a bowl of meat and sprinkle with salt and spices.
    Pork shashlik marinated with onions and tomatoes
  3. Now you need to thoroughly knead everything with your hands. Here you have to roll up your sleeves and get your hands dirty :). And yes, they will still smell like meat and onions, but a good kebab is worth it! :).
    Marinate meat for barbecue
  4. Leave everything to marinate for at least a couple of hours, and preferably overnight in the refrigerator.
  5. Meat from the refrigerator will need to be removed in advance, at least 30 minutes before frying – it should have time to warm up to room temperature.
  6. While the meat is warming up, we cook the barbecue – if you have never done this, look on Youtube “How to prepare coals for a barbecue” or something like that. At the dacha, we always used firewood from fruit trees (ideal for barbecue: cherry and grape logs) and I have not yet become very familiar with coal. Let me just remind you that the coals or firewood must be properly burned so that your shish kebab does not burn, but is evenly fried.
  7. When you put the meat on skewers, you need to remove any vegetables that have adhered to it – onions, tomatoes and bell peppers. Many beginners are often tempted to leave these vegetables behind and fry the meat along with the vegetables. But this number does not work with a shish kebab – while the meat is fried, the pieces of vegetables will simply burn and spoil your tender and juicy shish kebab. Therefore, we fry vegetables separately – more on that below :).
  8. We put the meat on skewers, put it on the grill – and no longer leave! Even if your coals are well burnt out, fat will drip from the meat onto them and because of it, flames will flash here and there. In this case, we always kept a bottle of water with us, in the lid of which small holes were made – to splash on these tongues of flame.
  9. Yes, being a kebab player is not an easy job :).
    Pork kebab
  10. I already wrote that pork kebab is very tender and it is easy to dry it out, in other words, ruin everything. Therefore, do not overdo it! You can cut the first few pieces with a knife and if they are not pink on the inside, then you’re done! By the way, personally, I like it to be slightly pinkish – it also depends on the color of the meat itself, on which part of the pork you choose. It is very important to catch the moment when the meat is no longer raw, but still juicy. Try it! The right to tasting is the main charm of working as a barbecue man :).
  11. We remove the ready-made kebab from the fire and … hurray !! A good barbecue is always a holiday! 🙂

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Baked vegetable salad

  • 3 large bell peppers (red or orange are best)
  • 3 large or 4 medium eggplants
  • 4 tomatoes
  • 1 onion
  • Greens – cilantro, parsley, basil
  • Salt and pepper to taste
  • Olive oil
  1. Wash the vegetables and put them on skewers (we use 2 skewers for 1 eggplant, otherwise they fall). Probably everything will be more convenient with a lattice :).
  2. When the coals / wood are already on fire, but not yet ready for the kebab, we put the vegetables directly into the open fire. Tomatoes are ready as soon as the skin bursts, eggplants and peppers – when the skin is charred and blackened.
  3. Remove ready-made vegetables, put in a closed container and let cool slightly. In a closed container, the vegetables will sweat and will be easy to peel.
  4. Peel the vegetables and cut into large pieces. Add the onion, cut into half rings, herbs, salt and pepper. Add a little olive oil and stir.
  5. Vegetables baked in this way, especially eggplants, are just something extraordinary! I always bake 1 more eggplant to eat it just like that :).
  6. And so I would see how after that you will tell me that you do not like vegetables 🙂 :).

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