Trips to nature, fishing or summer evenings are rarely dispensed with barbecue. However, usually it is prepared once and for all by the selected method, not too keen on experimenting. But it’s not interesting! Thus, we ourselves are depriving ourselves of many culinary pleasures. We offer you to learn the skewers in Karsk, radically different from what we usually indulge in. Maybe he will be your favorite version of this meat dish.
How to take meat
Like all other, more familiar options, the recipe for a real skewer kebab involves using exclusively mutton. However, not every part of the carcass is suitable for the intended purpose. We need a kidney portion cut from a loin, namely a pulp that includes small bones located across it. In addition, lamb kidneys, which will be a kind of stopper for the rest of the meat, are surely included in the kebab.
What to pickle
Standard variations of marinades for “Kara” are not very suitable. First, remember the peculiar smell of lamb, which is desirable to eliminate. Secondly, the kidney cut is softer than the others, and most of the components of the usual marinades can make meat stiffer. Traditionally, the following composition is used: about a half liter of unrefined and unflavored vegetable oil plus one hundred grams of cognac (vodka can be used) and spices: nutmeg, barberry (or sumac), basil, salt and pepper. When marinating, the meat is sprinkled with chopped herbs and onion rings and slightly condensed. Those who wish can replace the oil with low-fat kefir, only the pickling time will last a little.
Cooking technology: real barbecue kebab
The main condition for obtaining the original "Kara" - do not grind when cutting lamb. The pieces should be very large. After keeping them in the marinade (at least four hours, it is recommended to leave it overnight), the lamb will drop onto a large skew alternately with fat tail fat. It takes about 200 grams per kilogram of meat.
The correct kebab is fried in a Karski style for a long time, with constant turning, according to the principle of shawarma. The meat baked to a depth of a centimeter is cut off, and the skewer is returned to the coals. The cook, of course, can’t get away from the barbecue, but the meat is tender and delicious.
Adapted Recipe
Not everyone will like the approach to “karsky”, with a gradual cutting of the finished meat. It’s somehow more familiar to get your own skewer in your hands at a picnic and enjoy eating it. Proponents of this principle are better suited for Kebab, the recipe of which allows individual cooking.
The right part of the lamb is cut in thick strips, but not divided into separate pieces: this will be a personal serving for each participant of the Sabantuy, and the cuts are needed for better pickling. While the meat is languishing in the marinade, the kidneys are washed well and aged three times for half an hour in cold fresh water. Finally, they are placed in water with salt and lemon juice - for an hour. When the mutton is aged in the marinade for at least three hours, the kidneys are added to it along with greens (for example, tarragon), mixed, a load is placed on the container, and aging, already in the cold, lasts another two or three hours. When frying, half of the kidney is put on the skewer, then lamb, and in the end - the second half. They keep the kebab in a karsky way from the loss of juice. Since the meat drops in a rather large piece, albeit notched, it is more convenient to fry on two skewers arranged in parallel - so the lamb does not rotate.
The best sauce for the "Kara"
Serving the skewers in Karska also needs to be able to: ordinary sauces, of course, will not spoil it at all, but the taste will be dulled and made quite primitive. It is better to pat a little and cook an unusual sauce for an unusual kebab.
- The onion is chopped finely, scalded and doused with cold water - excessive sharpness and bitterness are not needed here.
- The peeled apple and mango are finely chopped. You can grate, but in this sauce the piquancy is in pieces.
- The tomato is peeled from the skin and also finely crumbles.
- Peel the lime and peel the juice.
- All prepared ingredients are mixed, seasoned with olive oil (the sauce should be thick), half a spoonful of sugar, pepper, salt and Tabasco.
The expected taste is spicy and sweet-sour. You need to adjust the taste shades, consistent with your preferences, but with the same products.
"Native" version
Whatever one may say, lamb is a peculiar and acceptable meat not for everyone. So our people have developed Kars-style kebab from pork. The cut is taken like a regular barbecue, but it is cut completely differently: washed and dried meat is cut in long, twenty centimeters, not very thick slices. Marinade is made taking into account the "Kara" taste; for it, four onions are cut in half rings (per 800 grams of pork) and poured with a mixture of a pile of brandy, half a glass (about 150 ml) of olive oil, a spoonful of lemon juice and two - soy sauce. Black pepper, chili, coriander and marjoram are taken from spices. The ratio is free, decide for yourself. The meat is immersed in the marinade and “massaged” in it a little. It is necessary to withstand pork for four hours, but it is not forbidden to leave it overnight.
We turn to frying. Half the medium-sized tomato is put on the skewer (you can take other vegetables, for example, eggplant mugs), followed by pork along the chunk, and fixed with the second half of the tomato. The design is wrapped in a fat net - it is sold in any good butcher's shop - and sent to the brazier. After 20 minutes you can savor.