The author posted a question in Food, Cooking
Give me a recipe! kebab,? and got a better answer
Response from Антон Владимирович[+++++]
Response from 0[+++++]
Disgraceful.
Disgraceful.
Response from 0[++]
the recipe is simple, more meat and onions and pour it all in kefir
the recipe is simple, more meat and onions and pour it all in kefir
Response from 0[+++++]
prover snachala svoyu orfografiyu
prover snachala svoyu orfografiyu
Response from 0[+]
very simple: meat, onion, salt, pepper, spice, pour water and vinegar, marinate for 2 to 3 hours, then thread it on skewers and go ahead... I feel like it.
very simple: meat, onion, salt, pepper, spice, pour water and vinegar, marinate for 2 to 3 hours, then thread it on skewers and go ahead... I feel like it.
Response from 0[+++++]
Meat onions pepper vinegar mayonnaise cranberries lemon you can put in the fridge for 5 hours.
Meat onions pepper vinegar mayonnaise cranberries lemon you can put in the fridge for 5 hours.
Response from 0[+++]
Take meat, onion, aregano salt and ground black pepper. don't chop the onion fine, divide it in 5 parts, aregano stir it all up and don't forget the salt and pepper, let it rest for 3 hours and my advice no mayonnaise it will burn off the fine onion it will burn off the carbonated water it will kill the meat it will fall apart and without vinegar just let it rest in the marinade
Take meat, onion, aregano salt and ground black pepper. don't chop the onion fine, divide it in 5 parts, aregano stir it all up and don't forget the salt and pepper, let it rest for 3 hours and my advice no mayonnaise it will burn off the fine onion it will burn off the carbonated water it will kill the meat it will fall apart and without vinegar just let it rest in the marinade
Response from 0[+++++]
Georgian beef kebab From the beef flesh, which should be cleaned of membranes and sinews, cut into small equal slices, put in an earthen or enamel bowl. Then pour over the meat a mixture of salt, ground black pepper, finely chopped onion, young coriander seeds, taken to taste and diluted in a few spoons of fruit or wine vinegar. Everything is well mixed, the dish is covered with a lid and put in a cool place for 12 hours. Then the juice is slightly squeezed, and the meat is cleaned of spices. Pieces of meat are put on a skewer and smeared with vegetable oil. Roast over the coals until tender. It is necessary to carefully control the heat, so that it was constant, but evenly Shashlik Caucasian style 1 kg. Young lamb loin, 3 - 5 onions, salt, black and red pepper, lemon juice, garlic. Cut a loin into pieces about 30-35 gr, salt and pepper it, put it in a clay pot, mix it with grated onions and minced garlic. Sprinkle with lemon juice, put in a cold place for 6-8 hours. Then, put the pieces of meat on skewers and fry on coals, in a gas oven or on an electric grill until they are ready. Make sure to serve a lot of greens to the shashlik - parsley, basil, coriander, tarragon, green onions.
Georgian beef kebab From the beef flesh, which should be cleaned of membranes and sinews, cut into small equal slices, put in an earthen or enamel bowl. Then pour over the meat a mixture of salt, ground black pepper, finely chopped onion, young coriander seeds, taken to taste and diluted in a few spoons of fruit or wine vinegar. Everything is well mixed, the dish is covered with a lid and put in a cool place for 12 hours. Then the juice is slightly squeezed, and the meat is cleaned of spices. Pieces of meat are put on a skewer and smeared with vegetable oil. Roast over the coals until tender. It is necessary to carefully control the heat, so that it was constant, but evenly Shashlik Caucasian style 1 kg. Young lamb loin, 3 - 5 onions, salt, black and red pepper, lemon juice, garlic. Cut a loin into pieces about 30-35 gr, salt and pepper it, put it in a clay pot, mix it with grated onions and minced garlic. Sprinkle with lemon juice, put in a cold place for 6-8 hours. Then, put the pieces of meat on skewers and fry on coals, in a gas oven or on an electric grill until they are ready. Make sure to serve a lot of greens to the shashlik - parsley, basil, coriander, tarragon, green onions.