How to prepare kebab shishlik
- Study time: 10 minutes
- 18-02-1402
- 11:48 AMJun
Shishlik is one of those popular and popular dishes that you can easily put aside the spoon and fork and experience the pleasure of eating pieces of juicy ribs with your hands. In the preparation of the best and most delicious shishlik kebab, which is also known as Shandy’s kebab, they use a row of mutton ribs, and since it has a special cooking, it is not on the menu of every restaurant. The best opportunity to eat this food is when traveling to Mashhad.
Shishlik with bones
Ingredients for 4 people:
One kilogram of mutton ribs with bone
Two tablespoons of yogurt (optional)
Two medium onions
Salt, black pepper and brewed saffron as needed
How to prepare shishlik with bones
1. Cut the rib meat into small pieces; So that each piece has at least two ribs.
2. Add the brewed saffron and black pepper to the meat and mix well until the saffron goes into the meat.
3. Chop the onions and add them to the meat.
4. At this stage, you can add some yogurt to the meat.
5. Cover the meat and leave it in the refrigerator for five to six hours to rest.
6. After this time, take the meat out of the refrigerator and place it on the work board. Then gently pound the meat on the top of the rib with a meat grinder.
7. Now you need to skewer the pieces of meat; in such a way that the skewer passes through the middle of the two rib bones.
8. When you have skewered all the meats, put them on a low flame to cook. If the heat is too high, it will burn on the grill and remain raw inside.
9. While cooking the ribs, mix some lemon juice, butter and boiled saffron together and apply it on the barbecue with a brush to make it fragrant. At the end of cooking, sprinkle salt on the meat.
10. Serve shishlik kebab with grilled tomato, grilled green pepper, bread or rice.
Tips for making shishlik
Various flavoring materials are used for shishlik, including fresh lemon juice, pomegranate juice, cinnamon, and cloves, which depends on people’s taste. In addition, you can use the combination of one cup of yogurt, three tablespoons of olive or sesame oil, two tablespoons of brewed saffron, three tablespoons of lemon juice, five chopped onions, two sprigs of fresh rosemary, black pepper, paprika powder, and garlic powder.
Kebab sauce is very important for the crispiness and delicious taste of shishlik, and the thicker it is; The taste of kebab becomes better and more delicious. So put the mixture of kebab sauce on low heat until it thickens and then apply it on the pieces of meat.
Season the meat preferably the night before or at least for five hours so that the rib meat is completely crispy.
If you don’t have enough time to refrigerate the ribs for a few hours, use kiwi to speed up the cooking process, so you can soften the texture of the meat with grated kiwi within an hour.
You can make the best shishlik kebab when you grill it with moderate heat and don’t rush it.
Be sure to add salt to the meat pieces at the last stage; Because otherwise, the salt makes the meat texture hard and does not allow it to be well cooked.
The coals must be uniformly lit; Otherwise, raw charcoal gives the barbecue a smoky taste.
