I hurried to write that the holidays are over. Yesterday Nastia came and they are continuing now! Yesterday we walked around the city and went to clubs, and today went on a picnic with friends!
Today I was understood that the lamb meat, can be an excellent basis for a delicious shish kebab. Sometimes there is no time for zamorochki with meat. Yesterday, in an emergency due to excellent weather, it was decided to open a season of shish kebabs, but there was no time for marinating meat (if everything is done correctly, then it should be marinated for 3 days). I was forced to urgently come up with an accelerated recipe.
The recipe is the simplest, without tricks and complications, but the result has surpassed all expectations.
For preparation it is necessary:
-3 kg of mutton
-0.7 liters of dry wine (I had a "Cabernet Sauvignon")
-salt
-pepper
-2-3 large onions
-spice for shish kebab (optional)
-khmeli-suneli (I love this spice from Georgia, so I add almost everywhere)
Well, the process itself:
Cut the meat into pieces, put in a saucepan and pour wine overnight. The next day the wine is drained (not thrown away, it should be collected in a bottle,then it will come in handy for watering to water the meat during cooking). Then add salt and pepper, add seasoning, cut the onions into rings or semirings. In a deep dish (I have a 4.5 liter pan), mix the meat and onions so that the spices are evenly distributed. Leave it overnight in the refrigerator. In general, it is better to marinate for a 24 hours, but we did not have time, so half a day was enough. Next thing is the technique: to plant meat on skewers and to cook shish kebab. During cooking, sprinkle the remnants of wine on meat. Shish kebab is very delicious and quickly prepared.
Try it! Bon Appetit!
