Today, many sites on the Internet devoted to the preparation of delicious dishes mention the name of a famous chef, writer and photographer. Barbecue recipes from Stalik Khankishiyev are very popular.
How to cook kebab
Meat is an integral part of Oriental cuisine, and meat on charcoal is especially. In Central Asia, beef or lamb are most often used for barbecue, less often pork. But it will not be difficult to use the meat you prefer, and take advantage of the advice that Stalik Khankishiyev offers. The recipe for his kebab is both simple and incredibly tasty. Fresh products, herbs, spices are the basis of the talented culinary specialties, which is Stalik Khankishiyev.
Lamb kebab recipe
Onions are an integral part of the marinade. It not only gives the dish a certain taste, but also affects the structure of the meat. In order to achieve significant changes, it is not enough just to shift the lamb with onions. It must be cut, sprinkled with coarse salt, seasoned with spices and properly crushed by hand. Onion should let the juice. And only after that it can be added to meat. Lamb, back of the thigh, cut into small pieces. Cut fat tail fat into flat squares. Combine lard and meat with onions and spices (zira, crushed coriander seeds, black pepper). Now marinate the kebab for two hours.
Many people ask themselves: why does barbecue burn up? Before frying, meat must be thoroughly peeled from onions. That is exactly what Stalik Khankishiyev advises to do. The recipe by which you decide to make a marinade can be used for any meat: pork, beef and even chicken. The final step is to grill the barbecue. As soon as fat and juice begin to drip from the meat, turn the skewers over. And make sure that the coals do not catch fire, - advises Stalik Khankishiyev.
Pork BBQ Recipe
Pork neck is an ideal part for making barbecue. It can be fried even without spices, only with salt and pepper. But, paying tribute to the traditions of oriental cuisine, Stalik Khankishiyev proposes to make the following marinade recipe. Ripe medium-sized tomatoes (two or three will be enough), wipe through a grater. Drain the juice, leave the pulp, seeds and skin in a sieve. Mix tomato juice with the same amount of soy sauce. Put in a sauce a spoonful of starch, paprika, a spoonful of honey, salt to taste and a little sesame oil. Stir the marinade properly and dip large pieces of chopped pork into it. Separately, you need to chop hot pepper, garlic and leek into small cubes. When the meat is marinated, string it on skewers and sprinkle with the resulting mixture. During frying, after the first crust appears in slices, grease the pork with the remaining marinade. Keep an eye out for barbecue, as such a marinade can quickly burn up - this is another secret that Stalik Khankishiev owns.
Recipes: breaded chicken with lemon
For the dish you will need: chicken breast, breadcrumbs, vegetable oil, lemon peel, tomato paste, salt, sugar. Take all the ingredients according to the number of eaters and your taste. Cut the breast into pieces as thick as a finger, beat the egg with a fork in a plate. Heat the oil. Dip a piece of chicken in an egg, then a breading. Put in a pan. Fry until crusty. Meat should not be completely fried. The main goal is a beautiful golden crust. After frying, put the pieces on a napkin to absorb excess fat. After the breast has cooled, cut it into transverse pieces. Cut off the zest from the lemon, it should be in the form of thin stripes. Pour two tablespoons of sugar, two tablespoons of tomato paste into a cauldron, squeeze a spoonful of lemon juice. Add a couple of tablespoons of water and a little salt. Put all products on fire. Sugar should melt. Stir the sauce constantly so that nothing burns. Once the mass begins to thicken, dip the chicken into it. The sauce should be completely absorbed into the breading. A couple of minutes - and the dish is ready. Serve chicken with lemon wedges.