METHOD OF COOKING

Recipes for kebab (shashlyk) with a ready mix of spices

Kebab is an original recipe for fried meat on an open fire, which came to us from the Caucasus. However, its ease of cooking and incredible taste have made kebabs the most popular meat dish for cooking outside.
The absence of orthodox canons of cooking allowed amateur chefs to experiment with recipes and get extremely tasty dishes. We offer you a recipe for kebab (shashlyk), which will be much easier if you choose a mixt of spices TsvetAromat TM. Be aware! For cooking kebabs, choose only fresh and high-quality meat that is sold in specialized stores and has passed the necessary veterinary control.

Pork kebab (shashlyk) with spicy and aromatic seasoning

Cooking
First prepare the marinade. To do this, grind the garlic cloves and mix with the spicy-aromatic seasoning into a homogeneous mixture. Add adjika and vegetable oil. Mix well.

Prepare meat. The meat must be well washed and dried. Then cut it into cubic pieces the size of 4-5cm. Place the sliced ​​meat in a bowl of appropriate size, add the marinade and mix thoroughly. Cover with a lid and leave in a cool place or in the fridge.
Marinate the meat for 6-8 hours.

Fry the kebab (shashlyk). Half an hour before frying, remove the meat from the fridge and let it warm to room temperature. Meanwhile, get the coals ready. It should burn well and be covered with a white patina. Place the meat on skewers and fry, turning constantly. This is necessary for uniform frying. The readiness of the meat can be determined by piercing the pieces with a fork, or by cutting with a knife and tasting.

INGRIDIENTS

• Lean pork - 2 kg;
• Adjika - 3 tablespoons;
• 2 cloves of garlic;
• Vegetable oil - 5 tablespoons;
• Spicy-aromatic seasoning for kebab (shashlyk) - 25g.