Description of the recipe – Shish kebab with onions – the most correct Armenian classic recipe:
This recipe was recommended by a cook from an Armenian restaurant, in his words, this is the most correct shish kebab.
Of course, the most important thing in barbecue is meat! The choice of meat is a whole science, I will share my secrets. I cook pork kebab (if you don’t like pork or it’s not allowed for religious reasons, you can take other desired meat), I usually buy meat in the market, it’s better from a seller I know (I don’t advise taking it in stores – it often comes across with water, not only they fool for money, and instead of frying, the meat begins to be cooked from the inside).
The meat on the market usually lies without a refrigerator, this is a guarantee of freshness (otherwise it would stink), the meat should be soft, when pressed with a finger, the hole should quickly tighten, it is better to give preference to the pork neck (the loin will also work well), you should not be afraid of white loose fat (such fat accumulates), it is better to choose lighter meat (it is younger), do not hesitate to smell it, twist it in your hands. On average, for 3 eaters you need about 2 kilos of meat (namely, meat and not marinated shish kebab).
Shish kebab with onions – the most correct Armenian classic recipe: composition, calorie content and nutritional value per 100 g
Proteins 11.5 g
Fat 7.16 g
Carbohydrates 5.67 g
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Shish kebab with onions – the most correct Armenian classic recipe – Step 1
So let’s start cooking! We cut the meat into small cubes (the size of a child’s fist or a large chicken egg), remove various veins or films, we don’t need them!
Shish kebab with onions – the most correct Armenian classic recipe – Step 2
The next most important ingredient is the well-known onion! it is better not to take red or white onions (it has been experimented many times, it behaves ambiguously), ordinary onions are better! we cut the onion in any order (rings, semicols, cubes, chop – AS YOU WANT). The main rule of onions should be 1 to 1 to the weight of the meat! 2 kilos of meat – 2 kilos of onions! we pour the onion into a deep container (pan, basin), and we crush what there are relics, squeeze our hands (we need juice).
Shish kebab with onions – the most correct Armenian classic recipe – Step 3
Ground black pepper
We add our chopped meat to the onion and squeeze again, knead the meat and onion like dough!
Pepper with finely ground black pepper (preferably from a mini mill), do not spare the pepper.
Shish kebab with onions – the most correct Armenian classic recipe – Step 4
Next, we need one glass of mineral water, choose the water to your taste, just do not take water like aqua minerale or bon aqua, you need real mineral natural water! Essentuki, Borjomi, Narzan are well suited from popular brands. (well, if you are an Armenian, then of course BJNI).
Shish kebab with onions – the most correct Armenian classic recipe – Step 5
knead everything well, cover with a plate of a smaller diameter pan or basin, put oppression on top (a stone from salting or a jar of water). we leave it for 12 hours (for the night), you can get by with 2 hours, you can stretch it for a day. if time is short, leave at room temperature, if 12 hours are left, then in the refrigerator.
SALT !!! There are some fundamental ideas here! Some argue that you need to salt raw meat, because this way it is better salted inside. others argue that you need to salt the finished meat, because the salt in the marinade negatively affects the softness of the meat … I have an alternative option, I salt the marinade 10-15 minutes BEFORE BAKING !!! 2-3 teaspoons per serving.
Shish kebab with onions – the most correct Armenian classic recipe – Step 6
A little about the coals, the coals should be well occupied, be hot, but it’s too early to cook, you need to wait a pause – the coals should “gray”, a little ash white pollen will appear, now is the time !!
We put the meat on skewers (do not leave pieces of onion or plant vegetables on the meat – all this will burn and the meat will be bitter). Fry should be only on the other side, no need to fry the meat in a circle! if the choice fell on pork, then on good coals, the pork cooks quickly, well browned on the one hand, good on the other, 10-15 minutes back and forth and it’s ready !!! do not dry the meat!!! there should be juice in it, but not red, light yellow (like vegetable oil). remove the meat and sprinkle with chopped herbs (to your taste)