Shish kebab is a dish that is loved by both adults and children, regardless of nationality. It is cooked in almost every family. There are many recipes for making barbecue, but today we will prepare barbecue in Armenian - the most delicious, juicy and piquant.

The recipe for real Armenian kebab

Armenian pork shish kebab is considered a classic. The main thing is to add more spices, which give it a special piquancy and unique taste.

You will need:

  • pork - 4 kg;
  • onions - 1 kg;
  • coriander - 2 tbsp. l .;
  • ground black pepper - 1 tbsp. l .;
  • mineral water - 500 ml;
  • salt - 2 tsp;
  • a mixture of paprika and dried tomatoes - 2 tbsp. l .;
  • greenery.

It is recommended to use natural mineral water Borjomi, Essentuki. In no case add vinegar, lemon juice.

Step-by-step instruction:

  1. We choose meat, better pork neck - it is soft and tender. The dish will turn out juicy due to fatty layers. We cut meat into portioned pieces weighing 10-15 g.
  2. Shred the onion and add to the meat.
  3. Pour salt, pepper, coriander, paprika.
  4. Thoroughly mix the slices so that the meat and onions are well saturated with spices. The workpiece should be slightly mashed - then it will give juice faster.
  5. Pour in mineral water and mix. Leave for 1 hour.
  6. Pieces of meat and onions are planted on skewers, fry on the grill for 10-12 minutes.

How to make vegetables

Barbecue can be prepared not only from meat, but also from vegetables. Baked vegetables served with meat.

 

You will need:

  • sweet pepper - 4 pcs.;
  • tomatoes - 4 pcs.;
  • eggplant - 4 pcs.;
  • hot green pepper - 1 pc.;
  • onions - 1 pc.;
  • cilantro;
  • basil.

Step-by-step instruction:

  1. We plant vegetables and hot peppers on skewers.
  2. Bake them on the grill so that the skin is slightly charred.
  3. We clean the eggplants, dip them in saline for 3 minutes to remove the bitterness. We also peel Bulgarian and hot peppers, tomatoes.
  4. Prepared vegetables are cut into small pieces.
  5. Finely chop onion, cilantro, basil.
  6. Mix all the vegetables, salt. Serve to the barbecue, which is fried immediately after vegetables on warm coals.

Pickle meat with sunflower oil

Marinade for barbecue makes the meat juicy: when heated, the oil is heated, warms from the inside, thereby preventing the barbecue from burning.

Advantages and benefits of the marinade:

  • marinating time is 40 minutes;
  • cooking time is accelerated;
  • meat in the marinade can withstand up to 3 days;
  • no wine, mayonnaise, vinegar or other additives are required.

This marinade is able to make juicy even dry beef.

An important point: we do not add salt, only spices!

 

You will need:

  • coriander;
  • black pepper;
  • allspice;
  • sunflower oil;
  • onion.

Pepper and coriander should only be coarsely ground. For 1 kg of meat - at least 0.5 kg of onions.

Step-by-step instruction:

  1. Pour 200 ml of sunflower oil into a bowl.
  2. Add spices, mix and leave to soak.
  3. Cut the onion into rings.
  4. Add to the marinade and mix well.
  5. Cut the meat coarsely so that it is more juicy.
  6. Transfer meat to marinade, mix. Those pieces of onion that have surfaced, turn the cut part to the meat, and pinch.

Armenian pork skewers

To cook a truly Armenian kebab, you need to use the recipe that was passed on to us by our ancestors.

You will need:

  • pork breast (neck) - 2 kg;
  • onions - 1 kg;
  • pomegranate - 1 pc.;
  • salt to taste;
  • ground red pepper;
  • basil;
  • parsley;
  • cilantro.

Step-by-step instruction:

  1. Cut the meat, salt, pepper and put in a pan.
  2. We cut the onion rings and add to the meat. Mix and leave in a cool place for 8-12 hours.
  3. Pour the meat with freshly squeezed pomegranate juice half an hour before cooking.
  4. Barbecue until cooked.
  5. Shred the greens.

Mix the cooked meat with herbs and wrap in pita bread.

Step-by-step cooking from Hovhannes Hakobyan

Hovhannes Hakobyan is a famous kebab in Russia and Europe, who gladly shares the secrets of cooking kebab.

 

You will need:

  • pork pulp: ribs, neck, tenderloin, loin (optional);
  • onion;
  • ground black pepper;
  • dry basil.

An important point: the meat must be salted 10 minutes before cooking.

Step-by-step instruction:

  1. Cut the meat into pieces of 2-2.5 cm.
  2. Sprinkle with pepper each piece.
  3. Knead dry basil in our hands and sprinkle them with meat.
  4. We cut the onion rings, divide in half. We crumple one part and put it on the bottom of the pan
  5. We begin to marinate the meat: put the pieces on top on the onion, then again a layer of onions, etc.
  6. We put the pan in the refrigerator for a day. The longer the meat is pickled, the tastier it is.
  7. After a day, we take out the meat and wait 2.5 hours until it becomes room temperature.
  8. When sticking pieces on skewers, we clear them of onions, so that during the frying process it does not burn and does not spoil the taste.
  9. Salt the prepared meat with coarse salt and after 10 minutes we send it to the barbecue.
  10. Barbecue should be fried on dry wood (cherry, pear, apple tree, ash, etc.). After the coals are covered with white ash, we begin to fry the meat.
  11. Based on the ancient Armenian traditions of roasting meat on coals, it is necessary to turn skewers more often so that the kebab tastes better.
  12. You can add rosemary to the coals to give a unique smell.
  13. Wrap the meat in pita bread.

Armenian kebab sauce

It will take some time to prepare a truly delicious Armenian kebab sauce, but the result will surpass even the most expensive store sauce.

You will need:

  • 0.5 l of tomato paste;
  • 0.25 liters of water;
  • head of garlic;
  • cilantro;
  • ground black pepper;
  • salt.

Step-by-step instruction:

  1. Dilute tomato paste with water.
  2. Put on fire and boil.
  3. Then add finely chopped cilantro, chopped garlic, pepper, salt to the mixture.
  4. Cook the sauce for 5 minutes.
  5. Let cool.

The sauce is ready to eat.

What could be better than outdoor recreation in the company of a barbecue, when you are wrapped in a heady mouth-watering aroma, and smoldering embers brown the pieces of juicy meat and onion rings ?!

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