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We wash the chicken and pork breast with cold water, dry it with napkins, cut it into cubes of about 2 cm and put it in a bowl. Add steaks, salt and pepper. Cover and refrigerate for 30 minutes.
We clean and wash the mushrooms, onions and peppers. We cut them and season them with salt and pepper.
Put the meat and vegetables on the spit in the desired order.
We place them on the hot grill. Turn the skewers on all sides to roast and brown nicely. Good appetite!
Over the years I have tried several skewer recipes. We tried several recipes using different marinades and different meat. But my grandfather always scolded me and told me that I should try the traditional Armenian recipe, but which has a little secret. it is a recipe that does not take you too long and in which you find the taste of the real Armenian cuisine.
- 1.5kg pork muscle
- 3-4 large onions
- 2 teaspoons mustard sauce
- Black pepper to taste
- Pepper mix to taste
- 2 tablespoons oil
- Salt to taste
Because we don't like too much meat, we choose pork. It is the finest pork. We cut the meat into 4-5 cm pieces. We put the meat in a bowl. Cut the onion into thin slices. When we add the onion to the meat bowl, we squeeze it in the hand so that the juice comes out. Add all the ingredients and mix well. Put the meat dish in the cold for at least 4-5 hours or 24 hours. Now I'm going to mention that little secret. In order not to get a virtuous and dry meat, we will add salt 10-15 minutes before cooking the meat. We light the fire. We use charcoal, commercial briquettes or hardwood. Meanwhile, put the meat on the needles.
The good temperature for baking meat can be checked by hand. If we can hold the palm for 5 seconds above the embers in the region where the meat will be placed, then it is ok. We put the needles and rotate them every 3-5 minutes. Bake the meat for 20-30 minutes. After the meat is well browned, we check it if it is cooked. With a knife we cut a piece of meat that we think is bigger. If the meat does not have a pink hue, then the meat is well prepared.
Assorted grilled vegetables
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Grilled dishes for people with high cholesterol
Grilled dishes are preferred regardless of age, but what do you do if you have high cholesterol? Well, you don't have to give up this season-specific pleasure, but you can replace the grilled dishes you usually eat with healthier ones that don't raise your LDL cholesterol.
The little ones and the pork neck are the Romanians' favorites when it comes to grilled dishes, but they are also the most unhealthy choices, especially if you already have cholesterol problems. Replace them with dishes that are at least as tasty, but much healthier and lower in fat.
Give up preconceived notions that you can't make tasty grilled dishes without using meat and try to cook (and) otherwise.
FROGS WITH MUSHROOMS AND FAT PEPPERS
Ingredients for 4 servings:
¾ cup of fresh, sliced mushrooms, 2 red bell peppers, 1 green bell pepper, ¼ cup of olive oil, 2 tablespoons of lemon juice, 1 clove of garlic, 2 teaspoons of fresh, chopped thyme, 1 teaspoon of fresh rosemary , chopped, ¼ teaspoon salt, ¼ teaspoon pepper
Clean the mushrooms, slice them, then put them in a bowl and mix them with olive oil, lemon juice, crushed garlic, rosemary, salt and pepper. Massage the mushrooms well with the ingredients in the bowl. Then place the sliced mushrooms and bell peppers on the skewer sticks and place the skewers on the grill. Bake them well on both sides and serve them while they are hot.
GRILLED HUNTING WITH TOMATO AND PESTO
Ingredients for 6 servings:
1 medium eggplant, ½ teaspoon sea salt, 6 tablespoons pesto sauce, 2 large tomatoes, 2 teaspoons oil, 120 g mozzarella, 6 fresh basil leaves, 1 tablespoon balsamic vinegar, ¼ teaspoon fresh pepper grind.
Prepare the grill. Cut eggplant into slices, then tomatoes. Use the oil to grease the eggplant slices, then cover them with sea salt. Bake the eggplant slices for 5 minutes on one side, then turn them over and leave them on the other side for 3-5 minutes.
Then take the eggplant slices from the grill and spread them with the pesto sauce. Cover each slice of eggplant with a slice of tomato, then a slice of mozzarella and a fresh basil leaf. Add, if necessary, a little more salt and a little pepper.
Ingredients for 6 servings:
900 g of filleted salmon, pepper, garlic powder, salt to taste, 1/3 cup soy sauce, 1/3 cup brown sugar, 1/3 cup water, ¼ cup vegetable oil.
Season the salmon with pepper, salt and garlic powder to taste. In a bowl, mix the soy sauce with the brown sugar, water and vegetable oil until the sugar dissolves. Put the salmon fillets in a bag, next to the mixture prepared in the bowl. Leave the fish in the fridge for at least 2 hours.
Prepare the grill, then grease it with oil and place the salmon on the grill. Cook it for 6-8 minutes on each side, then serve hot.
- 14 cleaned shrimp
- juice of 1/2 lemon
3 tablespoons oil
- 1 tablespoon chopped coriander
- 4 chopped garlic cloves
- 2 tablespoons tomato sauce
- 1 bunch parsley
- salt and pepper to taste
- 1 teaspoon paprika
- 1 teaspoon hot paprika
- Sesame seeds
- lemon slices
For the parsley sauce:
- 7 garlic cloves
- 1 bunch parsley
- juice of 1 lemon
- 100 ml oil
- salt to taste
16 pcs sweet pepper minisnacks
200 g Chorizo sausages
2 teaspoons of honey
chili fulgi (Piri Piri) Fuchs
4 wooden skewer sticks
|Caloric value:||1068 kj (254 kcal)|
|of which saturated fatty acids:||7.15 g|
|of which sugars:||13.5 g|
Making shrimp and grilled shrimp with spicy icing - the method of the recipe
The first! Let's gather the ingredients. Here they are.
Make the spicy chili glaze by mixing a little gochujang, rice vinegar, lemon juice and salt. If it is too thin for your tastes, add a little more gochujang.
Then slice the smoked Eckrich sausages into & frac34 inch slices. You should finish 24 pieces.
Using a 10-inch wooden skewer, pierce each with a slice of sausage, a slice of jalapeno, a piece of shrimp, then a slice of red pepper. Repeat. Each skewer must hold 16 pieces.
Sprinkle each brooch with garlic powder, chili powder and salt and pepper to taste.
Then, pull the grill over medium heat and lightly oil the grill. Place the shrimp skewers and sausages on the grill and grease them with the chili glaze.
Grate for 4-5 minutes, then rotate and brush again. Cook for another 4-5 minutes, or until the shrimp is boiled and the peppers are soft.
Mix with freshly squeezed lemon juice and serve!
They are incredibly tasty and perfect for your light family meals. And super easy! Time-saving tip: Skewers can be made in time for large parties or families and grilled all at once!
Isn't it AWESOME when the great aroma takes practically nothing? I think so!
In a bowl, mash the butter with a chilli flake, grated lemon peel, chopped leaves of 2 sprigs of thyme, salt and pepper to taste. Put this mixture in a small piece of baking paper and roll it carefully, as tightly as possible without air bubbles. Like the biscuit salami. Turn the ends of the bar and leave it in the fridge for an hour.
Prepare a marinade by mixing olive oil with lemon juice, crushed garlic and the rest of the thyme leaves.
To prevent the shrimp from becoming grilled, they must be peeled. Remove the head, but leave the tail for a nicer look. Cut the back of the shrimp lengthwise and carefully pull out the intestine with the tip of a sharp knife. Wash them, dry them with a kitchen towel and mix them with the prepared sauce. Leave them to marinate for an hour in the fridge so that they absorb the aroma of spices.
Meanwhile, heat the grill. Place the wooden skewer sticks in water for 10 minutes so that they do not burn on the grill.
Remove the shrimp from the marinade and place 5 pieces on a skewer. From the given quantities, get 8 pieces. Place the shrimp on the hot grill for about 2 minutes on each side. When they turn pink-orange, it means that they are well cooked.
Serve the hot shrimp with slices of butter flavored with chilli, lemon and thyme.
Grilled: marinated meat for fragrance and flavor
There are plenty of recipes for marinades, all of which generally have olive oil as a basic ingredient. But they can be used with the best possible results honey, yogurt, lemons& # 8230 As a general rule, the meat is left in the marinade for at least one hour before barbeque. But pay attention to over, which should not be left too much in lemon juice!
A trick: put the marinated meat and all the ingredients necessary for the operation in a plastic bag, like those that close tightly, to keep food in the freezer. You will use fewer kitchen utensils, you will gain in efficiency and you will have more space in refrigerator.
Marinated for chicken or rabbit
If you haven't tried it, it's time to try grilled rabbit. But not before leaving it for a few hours in olive oil with a little ginger, coriander, lemon juice, salt and pepper.
The chicken acquires a delicious exotic taste if you soak it & ndash for a few hours & # 8211 with the following mixture: a little yogurt, lime juice, garlic piss and curry.
Marinated for fish
salmon it can be marinated in a little olive oil, with lemon juice, to which you added assorted greens. The tuna goes well with olive oil, lime, a few cloves of finely chopped garlic, a little red pepper, seedless, grated, a little cumin.
Sweet and sour version
It is worn, especially in Chinese cuisine. Try the following recipe: 2 tablespoons olive oil, 2 tablespoons apple cider vinegar (or wine vinegar, or balsamic vinegar), 2 tablespoons honey, a tablespoon of mustard, a clove of grated garlic, a pinch of salt , a little pepper.
In this mixture, leave to marinate pork. The honey jam will be balanced, surprisingly delicious, by the acid and spiciness of the vinegar. There is also the simple version: a little mustard, honey and vinegar. You can also make excellent marinated meat skewers.
To make the pieces of roast meat look so lacquered, so appetizing, try the following marinade: a little honey, a tablespoon of olive oil, grated garlic, a little powdered sugar, lemon juice, Worcestershire sauce and ketchup. You can also add spices to taste: the mixture of honey, tabasco, paprika, ketchup, balsamic vinegar works very well.
In the same spirit & bdquodulce & rdquo, try a caramel marinade. It goes with chicken, which is left to soak in thick brown sugar syrup, lemon, sauce soy and a little grated garlic. Or, more simply, you can marinate the chicken only in soy sauce and honey.
If you love spicy-scented meat, here is a recipe of Lebanese origin, which wreaks havoc: it's so-called chich taouk.
You have to cut the chicken into cubes, then leave it to marinate for a few hours in the following mixture: lime juice, two cloves of grated garlic, a pinch of saffron, 4 tablespoons olive oil. In addition, put a teaspoon with each of the following spices: hot pepper paprika (or paprika), cumin, cinnamon, thyme.
After the meat cubes have marinated, place them nicely on the skewer, grill them and sprinkle them, from time to time, with what is left of the above mixture, until they brown.
Grill size: 18.2 x 13.1 x 6.6 cm
Length of skewers: 16 cm
Skewers in the package: 4
Material: High quality stainless steel
Instructions: The dishwasher can be washed
This Skewer Grill only fits the Air Fryer PRO (ID 110064969, 110064493).
This accessory does not match the old Air Fryer model (black 110016408, red 110037883 and white 110051936). & Icircnsă, both old accessories - Tray and Grill - (ID 110038017, 110038019) can also be used & icircn the new Air Fryer PRO.
Cover the embers with ash so that the fire is not extremely strong. If you hold your hand 20 cm above the grill, do not feel your hand burn, you can hold your hand above.
Put the skewers and check after 7-8 minutes. If they come back easily and are not glued to the grill, it's good, they are well baked and can be turned. Turn on each side, generally bake on 3 sides, without repeating the return on the same side. For my husband I prepared them in a little more blood (I made them from white veal muscles this time), for me well made, but juicy.
On low heat, well-made skewers last about 30 minutes in total. I repeat, in this way, the meat is soft, well done, but juicy, without being dry. I made the barbecue yesterday and today I tasted the remaining skewers: they are just as soft and tender. & # 128578 I'm good at getting married, aren't I? & # 128512 Yes, I take care of the barbecue. My husband makes me fire, he is the specialist, but I marinate the meat, season everything as I know how, then I take care of making the meat and vegetables, to make sure it is well done & # 128578.
After almost 24 years of marriage (marriage as my husband says), you will realize that my family leaves me alone to make the barbecue as I know how. Their word: don't go crazy with her, so we better leave her alone & # 128539. Damn, but the truth is, they like how I make steak & # 128578.
If my husband makes the barbecue and I have another job, I just sit with my mouth on it. & # 128578 I practice the role of mother-in-law in time & # 128512