Onions in a marinade are needed for onion juice - it softens the meat. The pieces of onions themselves are removed before cooking so that they do not burn on coals.
← All recipes.
mains · easy
pickled kebabs
Uzbek kebabs: lamb in onion marinade with zira, cooked on coals. Juicy meat, ruddy crust, classic grill in Uzbekistan.
- Preparation
- 60 min
- Cooking.
- 20 min
- Totally.
- 80 min
- portion
- 6
Uzbek kebab is characterized by the simplicity of the marinade: no vinegar, no kiwi, no complex sauces. In Uzbekistan, lamb is marinated only in onion juice with a pinch of cumin and salt - the meat softens naturally, and the aroma of coals does the rest of the work. Prepared barbecue on long skewers over coals without open flames; the key is a uniform heat and a neat turn of the shampoo.
Instructions
- 1
Step 1. Cut the meat 3×3 cm cube; store the fat separately.
- 2
Step 2. Grate the onions or grind a blender to a state of gruel; squeeze the juice with your hands.
- 3
Step 3. Stir the meat with onion gruel, zira, salt, pepper.
- 4
Step 4. Marinate 3-4 hours in the refrigerator; at night – even better.
- 5
Step 5. Before cooking, remove large pieces of onions from the meat - otherwise they will burn on coals.
- 6
Step 6. String on the skewer alternately: 2-3 pieces of meat, then a fat cube, again meat.
- 7
Step 7. Ignite the coals in advance - to white ash without an open flame.
- 8
Step 8. Cook the barbecue for 8-12 minutes, turning every 2 minutes for a flat crust.
- 9
Step 9. Readiness: inside the juice is transparent (for lamb, a pink middle is permissible).
- 10
Step 10. Serve immediately with pickled onions, greens and warm non.
Technological tips
- Kurdy fat between pieces of meat is mandatory; it melts and impregnates lamb.
- No vinegar in the marinade - it will make the meat tough and take away the aroma of lamb.
- Coal should be with white ash, not open flames - otherwise the meat is charred on the outside and raw on the inside.
- If there is no kurdyuk, choose pieces of lamb with a thin fat layer.
FAQ
Marinated barbecue - frequent questions
You can, but the barbecue will be dried. The alternative is to choose lamb with a natural fat layer between the muscles.
Korean, spatula, ham - optimal. Flesh with thin veins of fat gives a better texture. The lean flesh will be dry.
In a thermos with a napkin - up to 2 hours hot. In the refrigerator - up to a day; warm up in a pan or in the oven.
Gather a basket.
Collect ingredients for the recipe in the Uzbek bazaar
Rice, spices, dried fruits, nuts, flatbread non and tea for most recipes can be picked up at our counter. Visit Riga Central Market: Nēģu iela 7, daily from 09:00 to 17:00.