Young veal has an incredibly delicate taste. It can be an excellent substitute for such common types of meat as pork and chicken. The dishes made from it are very aromatic, soft, and most importantly, not dry. After reading today's article, you will learn how to cook veal skewers.
The main nuances
The best kebab is obtained from fresh chilled meat. Paired veal contains quite a lot of blood, so it is absolutely not suitable for these purposes. Not suitable for frying at the stake, and that meat that had already been in the freezer. In this case, it loses the bulk of the nutrients, and the dish made from it is not juicy enough.
In order for the meat to be evenly fried, it is cut into approximately the same five-centimeter pieces. It is equally important not to salt the veal. Otherwise, she will give all the juices and will be dry. As for the marinade, today there are many different options for its preparation. However, there is one important point here. For these purposes, vinegar is not recommended. It is desirable to replace it with kefir or any other suitable product. To make the skewer easier to pierce the meat, the latter is strung not across, but along the fibers. It is important to ensure that between the pieces there is a bit of free space that can be filled with onion rings.
In order to prepare a juicy and tender kebab of veal, the recipe of which will be considered in today's publication, you need to pay special attention to the choice of firewood. For example, conifers emit tar, which impairs the palatability of the dish. Therefore, they should not be used to make a fire on which the meat will be grilled. It is best to stock up on birch, linden, apricot, plum or cherry branches for these purposes.
During the frying process, it is important not to leave the meat unattended for a minute. Otherwise, it may burn out. If during cooking a flame suddenly flares up in a fire, it must be extinguished immediately. You also need to periodically turn the skewer over so that the pieces of meat strung on them bake evenly.
Barbecue is removed from veal flesh from coal only after a beautiful golden crust appears on it. To check the readiness of the meat, a small incision is made on it. If transparent juice stands out from it, then it is time to serve the kebab on the table. As a side dish, lavash is usually used, as well as any boiled, baked or fresh vegetables. At the request of the barbecue served various hot sauces that perfectly emphasize the delicate taste of meat.
Kefir Marinade Option
According to this recipe, you can cook a delicious kebab, which will appeal to both adults and children. Kefir gives meat an extraordinary juiciness and softness. And the presence of spices makes it more fragrant. Before heading into the forest, check to see if you have packed all the necessary products in your hiking backpack . This time you will need:
- Two kilograms of calf pulp.
- Seven onions.
- A liter of kefir.
- Half a bunch of cilantro.
To marinate a delicious veal kebab, additionally bring along table salt and spices.
Action algorithm
From the previously washed and dried meat, the film is removed and cut into portions. After that, it is placed in an enameled container. Pre-cleaned and chopped onion rings are sent there. All this is salted, seasoned with spices, poured with kefir and mixed.
The future veal kebab, the recipe of which is discussed in this article, is covered with a lid and left in a cool place under oppression for twelve hours. After that, the pickled meat is strung on skewers, alternating it with onions, and fried until tender. During cooking, the veal is periodically sprayed with hot water. A fully prepared dish is decorated with cilantro and served to the table. It goes well with fresh vegetables. In addition, almost any sauces can be served on it, including ketchup, tkemali or adjika.
Option with vegetables
This is not only very tasty, but also incredibly healthy dish. To cook it, you need not only to stock up on certain products, but also time. Want to know how to marinate veal for barbecue? Make sure you have everything you need at your fingertips. In this case, at your disposal are:
- Bell pepper - 2 pcs.
- A kilogram of veal.
- One ripe tomato and eggplant.
- A tablespoon of vinegar (optional, as it is better to do without it).
- Onion head.
In addition, you need to stock up with allspice, table salt and spices. The amount of these seasonings is more dependent on the taste preferences of the cook and his family.
Cooking technology
First of all, you should do veal. The meat is washed in cold water, dried with paper towels, and if necessary, cleaned of films and veins. Prepared in this way, the product is cut into portions and laid in a deep container.
The field of this is sent to the meat washed slices of vegetables, salt, pepper and spices. The future veal kebab, the calorie content of one hundred grams of which is about 72 kcal, is poured with water mixed with a tablespoon of 70% vinegar, covered with a lid, pressed with something heavy and left for three or four hours.
After this time, the pickled meat with vegetables is strung on separate skewers and roasted on charcoal. They are cooked separately due to the fact that veal is baked much longer than tomatoes or eggplant. In this case, you need to periodically pour products with a marinade poured into a bottle. Ready kebabs with pita bread, tomato sauce and herbs are served.
Beer Option
The meat marinated according to this recipe is distinguished by its special softness and light bread flavor. In the process of frying, all alcohol will completely evaporate, so this dish can be given to children quite calmly. To get a real Caucasian veal kebab, you need to go to the market in advance for fresh products. In this case, your list should include:
- A kilo of calf pulp.
- Half a liter of dark beer.
- A teaspoon of pink or allspice.
- Onion head.
- Salt.
Process description
In order for your guests to like the veal barbecue you prepared, you do not need to salt the marinade for barbecue. In all other respects, this recipe is not very different from other similar options.
In a suitable saucepan, pre-washed and chopped meat is laid out. Shredded onions and crushed peppers are sent there. All this is poured with beer and cleaned for a couple of hours in the refrigerator.
After this time, the meat is removed from the marinade, put on skewers, slightly salted and sent to the coals. To make the pieces juicy and evenly fried, they are periodically turned over. Ready veal kebabs served with fresh vegetables, herbs or red wine.
Lemon Juice Option
Meat marinated in this way can be easily recognized by its piquant, refined taste. So that your family can try this dish, you need to prepare all the required ingredients in advance. In this case, you must have:
- A kilo of calf pulp.
- A quarter cup of lemon juice.
- Two hundred milliliters of white semi-dry wine.
- Three onions.
In order for your veal kebab not to turn out to be fresh and tasteless, you need to additionally add table salt and spices.
Sequencing
First of all, you need to do meat. It is washed under a stream of cool water, dried with paper towels, cut into medium pieces and put in a suitable saucepan. Barbecue seasoning and lemon juice are sent to the same dishes. All mix well and clean for half an hour in the refrigerator.
Thirty minutes later, onion minced in a meat grinder is added to the meat container. All are thoroughly mixed and returned to the refrigerator. While the veal is pickled, you should start preparing a fire and a barbecue. After the burnt firewood turns into coal, you can begin to fry the meat. To do this, it is slightly salted, strung on skewers and sent to the barbecue. During frying, the future veal kebab is periodically watered with white semi-dry wine and is often turned over. Thanks to this, the meat has time to evenly cook and soak in a pleasant grape aroma.