How long does it need a kebab? An hour? Then let's go! I'm doing on charcoal. What to tell how to ignite coal? Well, ask, then tell. Ah, no, now tell. Time is coming! Dry sticks in the brazier lay down - lean, burn. When a flare up, puts his hands charcoal brazier. Do not pour it straight from the bag - so coming down small coal grit. And then you torment fan the fire. This is a chance that they will cook for you, not barbecue.
Coal Spread an even layer and Weave plywood over it, began to burn. Or better put somebody - let the waves. Have you noticed that about the meat I did not say anything? All right. But do not worry, nothing yet and did not have to do with it. But now take it out of the refrigerator. Hopefully, not out of the freezer? Just fresh meat, fresh. Let's cut it.
That you do yourself. Slices should be square. Size? Four by four by two centimeters. Just can not be measured with a ruler. The main thing is that they were about the same size. Salo, chop finely. Square pieces - they better stick to the skewer. If a piece of meat turned out a long, nothing, it can be folded in half when you string together. Hopefully, the women had cleared the bow? Oh, yes! I forgot to say that you are - man, sorry. If the onions cleared - let cut up rings. Each bulb - small - three or four parts.
Coal broke? All right. And then what? Bare ambassador Staple meat, mix well. All - strung on skewers. A piece of bacon, a piece of meat, onion, tomato. If the tomato is not anything to be normal and without them. The width of the stringing together - a little less than the width barbecue. What am I doing so painted? On one skewer rather two pieces of bacon, two slices of tomato. The rest - the meat and onions.
In short, stringing all comers, will be faster. Just be warned that the sharp skewers. To fingers not pokololi! You take the skewered kebabs and lay on grill. Put the next stool. On her bottle of mineral water with plain water. Near the bottle with vinegar. Both bottles - in traffic puncture holes. Ajike also put here. Look for the barbecue. When coals are lit up with fire - spray water from a bottle. And turn the skewers, transferred from the middle to the edge and the edge - in the middle. To meat roasting evenly.
Fry briefly, turn to - often. Do not desiccate skewers. I guess you know this advice - overcook fish, meat - not dozhar. When you see that you can shoot, Spread meat adzhikoy to taste. Take a teaspoon and spread. A little fry. Turn once and remove skewers. Take in one hand and skewers - just as much as you can get - three, four or five. Immediately pour over the kebabs generously with vinegar from the bottle - boldly, without sparing. Let the excess vinegar dripping to the ground. As long as you pass their ten steps to the table, vinegar stops dripping.
Here we must be careful. We must pass barbecue guests and pull his hand away in time so as not to bite! Yes kidding, of course. But the sharp vinegary smell of hot barbecue, the smell adzhika - no one stand! Bad is only one thing - if you need to cook more. Then you will eat what is left. If left. Thus make more kebabs. If you stay an extra - tomorrow fry in a skillet.
You can see that the meat is not marinated. And, thanks to this, it retains its natural taste. You do want to eat meat, or what? The acuteness of taste and aroma you have enough, believe me! And do not mention it. Make the first, then tell us!
That you do yourself. Slices should be square. Size? Four by four by two centimeters. Just can not be measured with a ruler. The main thing is that they were about the same size. Salo, chop finely. Square pieces - they better stick to the skewer. If a piece of meat turned out a long, nothing, it can be folded in half when you string together. Hopefully, the women had cleared the bow? Oh, yes! I forgot to say that you are - man, sorry. If the onions cleared - let cut up rings. Each bulb - small - three or four parts.
Coal broke? All right. And then what? Bare ambassador Staple meat, mix well. All - strung on skewers. A piece of bacon, a piece of meat, onion, tomato. If the tomato is not anything to be normal and without them. The width of the stringing together - a little less than the width barbecue. What am I doing so painted? On one skewer rather two pieces of bacon, two slices of tomato. The rest - the meat and onions.
In short, stringing all comers, will be faster. Just be warned that the sharp skewers. To fingers not pokololi! You take the skewered kebabs and lay on grill. Put the next stool. On her bottle of mineral water with plain water. Near the bottle with vinegar. Both bottles - in traffic puncture holes. Ajike also put here. Look for the barbecue. When coals are lit up with fire - spray water from a bottle. And turn the skewers, transferred from the middle to the edge and the edge - in the middle. To meat roasting evenly.
Fry briefly, turn to - often. Do not desiccate skewers. I guess you know this advice - overcook fish, meat - not dozhar. When you see that you can shoot, Spread meat adzhikoy to taste. Take a teaspoon and spread. A little fry. Turn once and remove skewers. Take in one hand and skewers - just as much as you can get - three, four or five. Immediately pour over the kebabs generously with vinegar from the bottle - boldly, without sparing. Let the excess vinegar dripping to the ground. As long as you pass their ten steps to the table, vinegar stops dripping.
Here we must be careful. We must pass barbecue guests and pull his hand away in time so as not to bite! Yes kidding, of course. But the sharp vinegary smell of hot barbecue, the smell adzhika - no one stand! Bad is only one thing - if you need to cook more. Then you will eat what is left. If left. Thus make more kebabs. If you stay an extra - tomorrow fry in a skillet.
You can see that the meat is not marinated. And, thanks to this, it retains its natural taste. You do want to eat meat, or what? The acuteness of taste and aroma you have enough, believe me! And do not mention it. Make the first, then tell us!
