There would be coals, and we will find what to fry on them. Frivolous summer residents and simply picnic lovers often think so. They fill chicken feet vinegar and think that perfect kebab in their pocket. And they think very irresponsibly, because what is fried on the grill does not tolerate fuss and ill-considered decisions. Here is just what you need good marinade and a little fantasy. And if these conditions are met, you can really cook anything on the grill. The classic of the picnic season is lamb barbecue or chicken barbecue, or maybe we will try sturgeon or salmon. Burgers, steaks, kebabs - all this is great for a picnic and will surprise your friends. And we will share good proven recipes from the chefs.

Photo: Shutterstock.com

Recipe Alexandra Popova, brand-chef of "Kolbasoff" restaurants

• 1 kg of lamb
• 500 ml of sparkling mineral water,
• 10 g garlic
• 5 g thyme
• 700 g onions,
• salt and pepper.

1. Peel the onion and chop coarsely.
2. Cut the meat into large equal pieces.
3. Sprinkle the meat with onions, salt and pepper, add chopped garlic and thyme.
4. Marinate for 12 hours.
5. Fry on coals until medium well browned (the meat inside should be pink, but there is no more blood).

Chef's advice: Beef and lamb are best cooked until they are not completely cooked through, leaving the meat pink on the inside. Pork and other meats are roasted until cooked.

Spicy salmon

Photo: Shutterstock.com

Recipe Valeria Shanina, chef of the Filimonova and Yankel restaurant

• 2 salmon steak,
• 1 tooth. garlic
• 2 tbsp. l. soy sauce,
• 6 tbsp. l. olive oil,
• 2 tbsp. l. French mustard,
• freshly ground pepper mixture.

1. Combine all the ingredients for the marinade and beat with a fork. Divide the sauce in half.
2. Pour one half of the marinade over the fish evenly. Leave the other half for now.
3. Marinate the fish for 10-15 minutes.
4. Fry the pickled fish on a wire rack over medium heat. Before golden crust... About 4-5 minutes on each side.
5. Place fish on plates and pour over the rest of the sauce.

Photo: Chinese News Restaurant

1. Pass the beef butt and beef fat through a meat grinder (ratio: 200 g of fat per 1 kg of meat), grill or on a wire rack over coals.
2. Put slices of mozzarella, cheddar, emmental cheese on the cutlet, warm on the wire rack. Also brown the bun halves on a wire rack.
3. Grease the bottom bun with mayonnaise, put the leaves on top romaine lettuce, fresh tomato, a cutlet with cheeses, fries (roll onion rings in flour, deep-fry).
4. Cover with a top bun smeared with mayonnaise. Serve with French fries and ketchup.

Photo: Press service of the ELEMENTAREE project Recipe Asi Bukh, chef of the Elementaree project

• 300 g lamb
• 20 g pistachios
• 140 g jasmine rice
• 2 tortillas,
• 2 tbsp. l. natural yoghurt,
• 1 tbsp. l. mixtures of spices (thyme, chili, caraway seeds, sumac),
• 50 g romaine lettuce,
• 10 g parsley
• 10 g fresh mint
• 40 g red onion,
• ¼ lemon,
• 1 tbsp. l. pomegranate seeds,
• 1.5 tbsp. l. olive oil,
• salt and pepper,
• 1.5 cups of water.

1. Boil rice in 1.5 cups of salted water.
2. Finely chop the lamb or pass through a large grinder.
3. Combine mutton, chopped pistachios, spices, salt and pepper.
4. Knead the minced meat for 3 minutes.
5. Stick the minced meat on a kebab-shaped skewer with wet hands.
6. Fry over coals. About 9 minutes, turning several times.
7. Cut the lettuce and greens into pieces, add the onion, cut into rings.
8. Sprinkle the salad with lemon juice and pour over with olive oil.
9. Warm up the tortillas.
10. Serve tortilla kebabs and salad mix... Drizzle with yogurt and garnish with pomegranate seeds.

Recipe Alena Solodovichenko, brand-chef of the Kompot cafe

• 200 g beef tenderloin,
• 40 g eggplant
• 40 g potatoes,
• 40 g tomato
• 40 g zucchini,
• 20 g garlic
• 5 g sea ​​salt,
• 1 sprig of rosemary

For the sauce

• 1 tbsp. l. grained mustard,
• 1 tbsp. l. flower honey,
• 1-2 tbsp. l. vegetable oil,
• 5 ml lemon juice.

1. Cut the beef tenderloin into two equal pieces of 100 g each, fry on charcoal until tender (depending on how the meat is cooked), salt and pepper at the end.
2. Fry vegetables in parallel on the wire rack. To do this, cut into slices about 1 cm eggplant, zucchini, potatoes, tomato, cut the garlic in half and also fry.
3. Put the meat on a plate, next to the grilled vegetables. Serve with honey-mustard sauce.
4. For the sauce, mix the grained mustard, honey, vegetable oil and lemon juice. Decorate with a rosemary branch and sea salt.

Shouldn't we, dear and beloved, talk about a dish of all times and peoples - barbecue? The speech turn about the days gone by and the people who tasted this dish, in this case, was not used for the sake of a catchphrase - really, try to think about when a person first cooked a barbecue? Surely our primitive relative, frying the carcass of a furry beast killed by a spear with his own hand, could not have imagined that several millennia later his followers would bake meat on the fire in the same way, calling their dinner tasty word"shashlik".

However, let's not go deep into history, let's better have a heart-to-heart talk about how to cook delicious meat on the grill. Surely you have a couple of family secrets in your family that you will never tell anyone about. And if Magic Food shares its knowledge, will you give away your secrets? We won't tell anyone else, honestly!

15 tips for those looking to learn how to cook the perfect kebab

1. How to choose meat for barbecue

Not everything is kebab that smells good.

It's not a secret for anyone that if you do everything correctly and correctly and traditionally, then for cooking a barbecue gotta take mutton... However, firstly, this type of meat has a rather strong specific smell, which is not to everyone's liking, and secondly, it is not so easy to find high-quality lamb tenderloin in our stores and markets, therefore, another almost traditional version – pork kebab.

When choosing meat, pay attention to its fat content: too lean a piece will be dry and tough after cooking, too fat will remain unpleasantly fatty. Here, like in no other case, the golden mean is important. When it comes to pork, the neck is usually bought. Less commonly, a shoulder or ham. Loin is not taken at all- despite the fact that this is the most beautiful part pork carcasses, for a shish kebab it is categorically not suitable.

In addition to pork, you can use veal (beef High Quality), chicken, turkey... In addition, barbecue is also prepared from some fish species - catfish, salmon, sturgeon.

By sharing the family secrets of delicious kebab, most people share marinade recipes. So, don't believe it! The key to the perfect kebab is just the right choice of meat. From cheap, stale, old pork it is impossible to cook a juicy, soft, mouth-watering barbecue, you don't even have to try. And vice versa: it is very difficult to spoil fresh, high-quality meat, it in itself is amazing and wonderful, therefore, a kebab from it is very likely to be perfect.

2. How to make the perfect meat cuts

Shish kebab does not tolerate female hands.
Movie "Moscow Does Not Believe in Tears"

To make the kebab tasty and juicy, it is important to correctly approach the issue of cutting meat. There are two key points.

First, size, oddly enough it sounds, of course, does matter: too small pieces of meat will simply dry on the fire, turning into dry tough "chips", and large pieces will not have time to fry, burn on top, and remain raw inside. Again - the golden mean: not large and not small, even and neat and - important! - everything is about the same size, otherwise some of your meat will be overcooked, some will remain undercooked.

Second, the meat needs to be cut across the fibers. A simple truth that rarely follows when trying to cut the meat as it turns out - instead of doing it right. And in the end it turns out, of course, in different ways, but more often - harsh, dry and not very appetizing.

3. How to calculate the product

Make sure that neither the kebab nor the skewer burns out.

There should be a lot of barbecue! This is an immutable truth, a law and just an axiom that does not require any reasonable proof. There should be so much shish kebab that it will definitely remain (by the way, have you ever tried to stew potatoes on a shish kebab, cook pea soup or cook pilaf? No? oh-oh-oh-very in vain!). Meat is usually bought at the rate of 300-400 g per person. More is possible, less is not worth it. Do not forget that during the cooking process, this product will certainly lose weight.

4. The best marinade for barbecue

They did not eat barbecue, but they were blinded by the smoke.

Ask real professionals about the best way to marinate barbecue - those who cook this dish constantly and regularly, who were born and raised in a country for which barbecue has long become an element of culture, who fry it, no longer striving to improve perfection. In many Caucasian countries, meat for barbecue is marinated in own juice, adding only salt, black pepper and onions to the chopped pieces. This minimalism has a special meaning, each ingredient is dictated by experience and common sense.

However, if you want to find another one, special recipe marinade for barbecue and each time, preparing to fry meat on a fire, try new way, do not forget that in most cases it takes time for the meat to have time to marinate properly. Ideally, we are talking about 10-12 hours, in the minimum format - at least 4-5 hours.

5. To salt or not to salt?

Do not part with a lamb - stay without a kebab.

What a question, you ask, of course, salt! Ok, salt, but when? Before frying or after? There is a widespread belief that salt "draws" juices out of meat, so you should not add it to the marinade, it is enough to add salt immediately before or after frying.

Believe me (and if you don’t believe it, arm yourself with scales, a notebook and a smart look and check it experimentally!), Pre-salting meat at the marinating stage does not in any way affect the dehydration of the product. Salt the same ready-made kebab rather problematic: salt will not penetrate inside through dense meat crust, will remain on the surface and will be felt only on upper layers meat piece.

To be completely fair, it is worth noting that the cooking time affects the dryness of the shish kebab much more strongly (if the heat is not intense enough, you will have to "marinate" the meat over coals too, for a long time and tediously, which will naturally dry it much more than that supposedly will make salt) and the size of the piece of meat (this was already mentioned above). Therefore, we salt it without hesitation, because like unsalted meat it is a horror of what it is, a translation of the product and, in general, nonsense.

6. Condiments: to be or not to be? That is the question!

Life is easy when you eat a kebab.

In recent years, supermarket shelves have been sagging under the weight of all sorts of spices - for chicken, pork, lamb, just universal meat, grilled meat, barbecue and other fintiflyushki. At the bazaar, it is impossible to calmly walk past the beautiful hills. oriental spices and spices - you will be offered anything you want, and before you even have time to look back, you will receive disposable sachets of ingredients mixed from spices you do not understand.

If you approach the issue reasonably and with restraint, it is certainly delicious. However, be very confident in your rationality and restraint, because otherwise you risk getting something meaty instead of kebab, but poorly recognizable behind a thick crust of all kinds of spices.

And do not forget that everything that protrudes on the meat, sticks out and hangs down, will definitely burn out. Herbs and condiments are easy to fire - do you want to eat in a large number coals?

7. Skewer or grill?

A house is not built on seven winds, a barbecue does not work on seven coals.

Traditionally, kebabs are fried on skewers, beautifully and confidently turning them over the coals. However, if you prefer to place the meat on the grill rack, then do it! Why not? Of course, this is not a classic of the genre, but after all, for example, frying pans for pancakes did not always exist either - this is not a reason to still fry pancakes on a hot stone.

By the way. If you decide to fry the meat on skewers, try to heat them well on the grill before stringing the meat on them - this way you will not only disinfect the metal (this is important for some), but also ensure the coagulation of proteins inside the meat piece, which will prevent the juice from flowing out from the kebab or flow out in a much smaller volume.

8. A little imagination - for beauty and aroma

Only a ram can refuse kebab.

Shish kebab is a creative business, it does not need exact proportions, ingredients verified to the gram, strict adherence to the recipe, and that's great! You can always improvise, try your own options, implement own fantasies... Try to play with the marinade - who knows, you may be able to open new component, thanks to which your kebab will become famous throughout the city?

Another topic for creativity is stringing meat on skewers in turn with additional products. Most often, of course, we are talking about onion rings, however, feel free to try whatever comes to your mind. Looks absolutely incredible chicken skewer, which is put on a skewer interspersed with large berries grapes. Charcoal zucchini and zucchini are delicious - maybe you should try to cook them along with the meat? Bell peppers, pieces of bacon, pumpkin, tomatoes, eggplants, peaches, apples and everything, everything, everything that comes to your mind. Try it!

9. Bonfire and coals

Do you like shish kebab, love and light the grill.

Experts say that the most delicious kebab comes out on fruit wood. Cherries, pears, plums are considered the most suitable, while it should be understood that a rare specialist, having tasted a kebab cooked, for example, on cherry wood, will distinguish it from a kebab cooked on oak branches.

In general, you can use any deciduous trees - linden, birch, poplar. It is worth remembering: in no case should you take resinous (coniferous) species of wood for cooking barbecue. Resins will give the meat its characteristic flavor and aroma, which will simply spoil the meat.

10. Frying kebabs

Shish kebab is fried not far from the shish kebab.

It would seem that what could be simpler? I strung the meat, put the skewer on the grill and spin it until the kebab becomes appetizing, and everyone passing by will come running to the smell. However, barbecue requires an attentive approach, with a running start and without experience you are unlikely to cook tasty meat, and even a heap of various theoretical knowledge will still be small until you fry it yourself at least a dozen times.

The first thing to remember is that the shish kebab is cooked over coals. A banal, uninteresting truth that many neglect. In a hurry to quickly serve the meat to the table, would-be cooks lose patience and begin to fry a shish kebab on not completely burnt wood. The result is a tough, burnt crust and a damp, non-chewable middle.

Another common mistake is neglecting the flames that sometimes appear on coals. If fat or any other flammable ingredient suddenly gets on the burnt wood, the coals instantly react - harmful and very aggressive lights rise, which just strive to ruin your picnic. Always ready (yes, always, even if you are sure that this will not happen to you) should be a bottle of water. For convenience, make several holes in the lid - this will allow you to gently spray water over those areas that require your intervention, and will help you not to fill in the rest of the coals.

11. Checking the readiness of the kebab

Communication in Russia is so important that external circumstances cease to matter. Several times I happened to fry barbecue in the cold and in the rain - if we decided to go to the park for barbecue, we do so, regardless of the vagaries of the weather.
Anna-Lena Lauren, "They have something with their heads, these Russians"

The kebab is checked for readiness very simply: with a knife, cut the thickest piece of meat to a skewer, press lightly. If the secreted juice is colorless, the kebab is ready. If blood is visible on the cut, it is worth waiting a little longer.

12. Serving barbecue

The lamb is not invited to barbecue.

It is beautiful, of course, if the kebab is removed from the fire and immediately laid out on the table right on the skewers - in some restaurants from this simple action create real shows. In general, yes, spectacular and stunning, but ... very uncomfortable. Firstly, skewers immediately take up an unreasonably huge space on the table. Secondly, eating meat from the "skewer" is, of course, primitively great, but hardly pleasant: even the ears get dirty.

The choice is yours - entertainment and theatricality or simplicity and comfort.

13. A little secret before the kebab gets on the table

One had a beard on fire, and the other was grilling barbecue on it.

After you have removed the meat from the coals, it is very good to give it a little "reach". You do it anyway - usually this is just the time it takes for guests to wash their hands, move around the table, fill the glasses and say the first toast when they hear the signal "kebab is ready!" Ideally, the meat should be covered or wrapped in foil - this is how the "steam effect" is provided, which helps the kebab to relax a little, release the juices, and finally and irrevocably soften.

For a special "zest" try sprinkling the cooked meat with a little pomegranate juice (amazing!) Or dry wine (spicy!). Add to bowl if desired fresh herbs and onions cut into rings - after 15 minutes, the barbecue will acquire a special aroma and taste.

14. Shish kebab accompaniment

A cart broke - firewood for a lazy person, a bull - a barbecue for a loafer died.

In our tradition, for some reason, barbecue is necessarily associated with vodka or beer. No one is calling you to be sober, however, think at your leisure if the comrades mentioned are in fact best friends kebab.

We again make a mental reference to Caucasian traditions and remember that most often on festive table Caucasian there is a jug of wine, we draw conclusions and try to serve red dry wine, tart and thick.

Well, don't forget about fresh vegetables and herbs. The more juicy cilantro, bright parsley, tender dill, spicy basil, sweet cucumbers, sugar tomatoes will appear on the table along with meat, the tastier the shish kebab will be.

By the way, you can also lightly hold the bread that you serve over the coals - it will become fragrant and crispy. If a couple of sheets of lavash are lying around in the house, wrap cheese, tomatoes, herbs in it and fry over coals - it will be unrealistically tasty!

15. Sense of proportion

The turkey thought, too, until he got to the barbecue.
K / f "Lock, Stock and Two Barrels"

Barbecue is, of course, a very exciting and creative event, however, try to keep a sense of proportion in your creative impulses. Don't dump all the tips and secrets above into one huge bowl of meat. Hundreds of ingredients for the marinade are unlikely to make kebab tastier - when trying to implement your recipes, think about moderation. If you want to string together with meat additional components, do not mix lard with grapes and strawberries with fish in one heap. If you water the meat with wine during the frying process, you probably should not sprinkle it additionally when serving. lemon juice... A sense of proportion, dear, a sense of proportion in everything!

Barbecue marinade - top 10 best recipes

1. Shish kebab in red wine

In the process of preparing a couple of alcohol, as in many other recipes using wine, cognac or others spirits, evaporate, leaving only a subtle subtle fruity flavor and incredibly rich, beautiful color.

For 1 kg of meat you will need:
300 ml of dry red wine;
3-4 onions;
5 cloves of garlic;

Wash my meat, dry it, cut into portions. Put in a saucepan, salt, pepper, squeeze out the garlic, mix everything thoroughly, add the onion sliced ​​into circles, pour in the wine. Mix again, then cover with a plate or lid smaller in diameter than the diameter of the pan, put a jar of water or other load on top. We leave for 6-7 hours.

2. Kebab in kefir

A very strange at first glance combination will surprise you at the end of barbecue cooking: the meat will be the most tender, the taste is a little creamy.

For 1 kg of meat you will need:
200 ml of kefir;
3 onions;
salt, freshly ground black pepper to taste.

My meat, cut into portions, salt, pepper, fill with kefir. We spread the onion, mix well, put it in the cold for at least 5 hours.

3. Shish kebab in mineral water

Fans of marinating kebabs in mineral water claim that this is one of the most quick ways pre-prepare the meat for cooking on the fire. By itself, such a marinade is quite neutral, therefore, to give the kebab a "zest", try adding to mineral water suitable spices- spicy ground pepper, paprika, coriander.

For 1 kg of meat you will need:
250 ml of mineral water;
2-3 onions;
salt, freshly ground black pepper to taste.

Wash my meat, dry it, cut it into portions. Layering with sliced ​​rings onions, salt and pepper in parallel. Fill in mineral water, leave in a cool place for 1-3 hours.

4. Kebab with kiwi

But this is definitely the "fastest" of all possible marinades! Thanks to the organic acids that are part of the green exotic berry, collagen in the meat protein is destroyed, as a result of which the meat becomes very, very soft. However, be careful: overexpose a little - and instead of kebab you will get minced meat: kiwi in this way rather quickly acts on meat. The method is very useful in cases where you have chosen unsuccessful meat - tough and sinewy.

For 1 kg of meat you will need:
5 kiwi;
5 cloves of garlic;
salt, freshly ground black pepper to taste.

Puree kiwi and garlic, mix with washed, dried, chopped, salted meat. Cover with a lid and leave for 40-60 minutes, periodically checking the condition of the meat and testing it for softness by simply piercing it with a knife.

5. Barbecue in onion-tomato marinade

Spicy and aromatic. Meat marinated in tomato and onion dressing will be juicy and uncommon.

For 1 kg of meat you will need:
3 ripe tomatoes;
1 large onion
1 tsp hops-suneli;
salt, freshly ground black pepper to taste.

We grate tomatoes. Cut the onion into rings.
Wash my meat, dry it, cut it into pieces. Salt, add pepper, suneli hops. Mix with tomato puree, we shift onion rings... We leave for 8-10 hours.

6. Oriental pork or meat in honey

The marinade, frankly speaking, is not for everybody, however, if you are a fan of oriental trends in cooking, you will surely like the spicy-sweet aftertaste that appears on the kebab thanks to this marinade.

For 1 kg of meat you will need:
3 tbsp. l. honey;
2 tbsp. l. soy sauce;
2 tbsp. l. mustard seeds;
1 tsp dry ground ginger;
1 tsp hot ground pepper;
salt, freshly ground black pepper to taste.

My meat, dry it, cut it into pieces.
Mix with honey soy sauce, hot and black peppers, ginger, mustard, salt. We leave for 5-8 hours.

7. Kebab in vinegar

Many connoisseurs of kebabs believe that vinegar makes the meat coarser and tough, however, there is another opinion: thanks to this additive, the meat becomes spicy, piquant and very tasty. To understand whose camp you are, you should at least once try to cook a kebab marinated in vinegar.

For 1 kg of meat you will need:
4 tbsp. l. table vinegar (9 %);
10 tbsp. l. water;
3-4 heads of onions;
salt, freshly ground black pepper to taste.

Wash the meat, dry it with disposable towels, cut into portions... Salt and pepper. Mix water and vinegar, pour in the meat. Stir, shift with onions, leave in a cool place for 3-4 hours.

8. Shish kebab in mayonnaise

Yes, mayonnaise - cold sauce, yes, of course, when heated, it disintegrates into a mountain harmful substances, of course, this is generally bad manners - to use it when cooking meat. But you can do it once, right? And if you really like it, then sometimes, just a couple of times a year? Quietly - so that no one knows?

For 1 kg of meat you will need:
200 g mayonnaise;
4 onion heads;
salt, freshly ground black pepper to taste.

Wash my meat, dry it, divide it into pieces. Salt and pepper. While stirring, gradually add the mayonnaise. We shift in layers, alternating with onion rings. We leave for 5-10 hours.

9. Kebab in pomegranate juice

Gentle, juicy, bright, aromatic, berry - what else to add so that you understand that such a marinade is worth trying at least once in your life!

For 1 kg of meat you will need:
250 ml fresh pomegranate juice;
4 heads of onions;
salt, freshly ground black pepper to taste.

We wash the meat, cut off the excess, dry it, divide it into portions. Salt, add pepper and pomegranate juice, knead properly, shift with onion rings, leave in a cool place for 8-10 hours.

10. "Quick" onion marinade

This marinade is very ... very, let's say, for an amateur, because in the process of cooking a kebab, the onion mass burns quickly, if you do not first clean it off the meat, however, a significant advantage is the special juiciness that onion juice gives to meat, and a breathtaking smell, which peculiar to the kebab cooked with onions. It's definitely worth a try!

For 1 kg of meat you will need:
0.5 kg of onions;
salt, freshly ground black pepper to taste.

Grate the onion or grind it in a blender. Wash the meat, dry it, chop it, mix it with salt, pepper and onion mass. We put it under oppression for 5-8 hours. Before stringing the meat on a skewer, remove the onions from the meat as much as possible.

Well, are you grounded in theory, is it time to start practice? We wish you many, many sunny days, great picnics, great companies and, of course, delicious kebabs... And yes, "Magic Food" fulfilled its part of the contract, told about the secrets - now it is your turn to reveal family secrets.

I think that pork kebab not spoil anything. We, slavic people, we always love to have a tasty meal, especially when the weather is already good and there is an opportunity to barbecue. Cooking it from different types meat: chicken, beef, lamb, bear meat, turkey. But, of course, pork kebab is especially popular.

This meat turns out to be moderately fat, soft and juicy. The main thing is to pickle it correctly. And, of course, fry, because the marinade is only half the battle. Need more correct amount coals and good mood. We will marinate today in onions, in which we will first add a little kiwi. This fruit will make the meat tender, and the onion will add an interesting piquancy. To cook, we need three hours, the number of servings is 6.

• Fresh pork chop - 800 grams
• Onions - 4 pieces
• Juicy kiwi - ½ piece
• Dried dill, basil and celery to taste
• Hops - suneli, turmeric, paprika, coriander, thyme, rosemary, rock salt - to taste.

Pork skewers on the fire - recipe

We buy freshinina only at the market or in a well-proven store. Quality meat is the key to a delicious barbecue. You can take the neck, the back, any part of the pig, but I like the chop - I like lean meat. Wash the meat thoroughly, cut the films and cut in large pieces 3 cm wide and long - 5, so that it is convenient to string on a skewer and the meat is quickly fried. Place the pork in a deep bowl.

Peel the onions and cut into half rings half a centimeter wide. Place in another bowl and pour over the kiwi puree. It can be made with a blender or chopper, or simply rubbed on a fine grater. Let the onion marinate for 10 minutes, then it will become juicier and more aromatic.

While the onions are marinated, add salt to the meat and all the herbs - these are dill, basil and celery.

I love rich taste meat, so I put spices, not sparing. Add hops from seasonings - suneli, turmeric, paprika, coriander, thyme, rosemary.

Mix the meat with pickled onions and mix everything with all the spices with your hands, rubbing the spices into the pieces of pork. It will be marinated in just 45 minutes. Can be refrigerated.

Time has passed. We string the meat together with the onion on the skewer with the long part up. Fry, constantly turning over on good charcoal. The amount of charcoal depends on how quickly the meat is cooked. A real kebab man always knows how much coal is needed to roast pork.

When the pork turns golden, use a knife to check the meat's readiness inside. If there is no blood, meat light color then congratulations, ready!

Grilled steaks, baked potatoes, shurpa - but you never know the dishes that can be cooked over the fire while relaxing! Tired of kebabs? We will show you how to prepare a new dish in nature while taking a break from pork on skewers.

Jot down in your notebook so you don't forget the ingredients list!

1. Shurpa

Delicious oriental dish which is meat rich soup... Fiction and "lick your fingers" if cooked over a fire.

So, let's take ...

• Fresh lamb - 1 kg (approx. - tenderloin, but also on the bone).
• Half a kilo fresh tomatoes(not "plastic", but normal juicy tomatoes).
• Fat tail fat - 100 g.
• Carrots - 5 pcs and bell peppers - 5 pcs.
• A kilo of onions and the same amount of potatoes.
• 5 liters of water.
• Seasonings, salt, etc.
• Various greens (approx. - cilantro and / or basil, parsley, etc.).
• For the marinade, take half a liter of water and vinegar, as well as sugar and salt.

How to cook?

1. Pickle the onion. Cut half the onion into rings, add some salt, fill it with marinade (mix vinegar with water, salt and sweeten to taste) and put it under a press (a stone, a saucepan with water, or another heavy object at hand) for a couple of hours.
2. Melt the fat tail fat in a saucepan (preferably in a cauldron or other vessel with a thick bottom) and easily fry the mutton cut into large pieces on it, adding spices (coriander, barberry, cumin or something else to your taste).
3. How to fry - remove from the vessel and pour the chopped carrots and the rest of the onions into it.
4. Browned? Throw the lamb back to the onions and carrots, add the chopped in large pieces tomatoes and bell / peppers and simmer all this beauty for 5 minutes.
5. Next, fill everything with water, completely cover with a lid and wait for about 2 hours. Do not forget to remove the foam when boiling and add peppercorns, prepared salt / spices and pre-cut potatoes 20 minutes before cooking.

Ready? We wait 20 minutes and pour into plates. Moreover, the broth is separately (sprinkled with herbs and flavored with pickled onions), and vegetables with meat - separately.

Everyone will put in the amount of vegetables and meat that he needs.

2. Hamburgers

If you have been relaxing in the country for a month (between digging out weeds and painting fences), and your favorite hamburgers dream of you at night, you can do this dish on one's own.

You may be surprised, but homemade hamburgers in nature are many times more delicious than those served in well-known fast food "canteens".

We need:

• Sesame buns (large) for hamburgers - 5 pcs.
• Processed cheese (squares) - 5 slices.
• Homemade minced meat - half a kilo.
• Onions - 1-2 pcs.
• Garlic - a couple of cloves.
• 1 egg.
• Breadcrumbs.
• Green salad.
• A pair of juicy tomatoes.
• 100 g of hard cheese.
• Pickles from granny's cellar.
• Ketchup and mayonnaise.

How to cook?

1. First, the cutlets. Add salt and pepper to the minced meat, finely chopped and fried in olive / oil onions (2 pcs, oil can be ordinary), finely grated hard cheese(fashionable to do without it), 50 g bread crumbs and an egg. Mix, sculpt the cutlets according to the diameter of the buns and fry from 2 sides on the barbecue grill. Press down periodically with a spatula to keep the patties flat.
2. Cut the buns with sesame seeds across and dry a little on the grill.
3. Next, assemble the hamburger: pour mayonnaise or ketchup (to taste) on the bottom bun, then put a leaf of green (washed!) Salad, then 2-3 slices of pickled cucumber, then a cutlet, a square processed cheese, circle big tomato, again ketchup / mayonnaise (this is optional) or mustard. Then cover it all with sesame half buns and crush it deliciously.

3. Lula kebab

For those who have tasted this dish only in the form of freezing from shops, it is highly recommended for cooking!

We buy:

• 1 kg of lamb pulp (other meat is possible, but classic recipe- namely lamb).
• Green onion - 100 g.
• Onions - 2 pcs.
• Greens.
• 300 g fat tail fat.
• Salt / pepper / spices.

How to cook?

1. We wash the meat and pass the pieces through a meat grinder (with a larger grill!).
2. Then we skip fat tail fat (approx. - separately!) In the amount of about 1/4 of the total amount of meat.
3. Chop the onion into small cubes and finely chop the green onion.
4. We combine and mix everything, salt, pepper, add crumbled greens there.
5. Next - we beat off the minced meat. Yes, don't be surprised. The process is this: lump minced meat with effort we throw into a bowl. Then again. And further. And so - about 10 minutes until the maximum plasticity of the minced meat and loss of juice.
6. Been repelled? Put in the refrigerator for an hour.
7. Cooking kebabs: string the minced meat with sausages on skewers. The length of each kebab is about 15 cm on average, with a thickness of 3-4 cm. Then press this minced meat tightly against its skewer to form a dense sausage.
8. Fry over charcoal and serve with fresh pita bread juicy vegetables, adjika.

4. Salmon steak

Dish for true gourmets- incredibly juicy and tasty. Perfect option with white wine.

Cooking on the grill.

What to buy?

• Fresh salmon - 1 kg.
• Sauce: a can of sour cream, garlic and herbs.
• Marinade: lemon, olive oil and spices.

How to cook:

1. We cut the fish into steaks with a thickness of 3-4 cm.
2. Coat each piece with olive oil, then pour it with lemon juice, salt and pepper, sprinkle with spices if desired (for example, thyme, dill or basil - whichever is closer to you).
3. Leave to "soak" for 20 minutes.
4. We carefully and beautifully lay out our steaks on the wire rack, lay lemon slices on top of the steaks and fry on charcoal, turning regularly, for 20 minutes, until an appetizing golden crust appears.

Steak sauce we do it quickly and simply: chop the herbs, add the crushed garlic and mix everything with sour cream.

5. Shrimp on skewers

Exquisite and amazing tasty dish for lovers of experiments in nature and just fans of shrimp.

So, we need:

• King prawns - about 1 kg.
• A jar of pineapples (canned food).
• Purple onion.
• Marine coarse salt(food!).
• For the sauce you will need: 6 garlic cloves, soy sauce - 8 tbsp / l, 4 teaspoons of grated ginger and 4 teaspoons of dry wine, a couple of tsp of sesame oil.

How to cook?

1. Sauce first: crush the garlic, stir it with soy sauce, sesame oil, wine and grated ginger.
2. Next, clean the shrimp and cut the pineapples into slices.
3. And now we string on wooden skewers in turn - shrimp, pineapple slice, etc.
4. We generously water everything strung ready-made sauce and set over the coals for 8-10 minutes until golden brown. Remember to sprinkle the sauce on the shrimp while frying.

6. Stuffed pepper

Who said, that stuffed peppers are only houses in a cauldron good? Feel free to write down the recipe - in nature you will like them even more!

Moreover, even without meat (you can serve them as a side dish with steaks or kebabs).

We will bake in foil and on coals.

We need:

• Bell peppers - 6 pcs.
• For stuffing: a can of sweet corn, 250 g of parmesan, garlic - 3-4 cloves, fresh walnuts ground - 2-2.5 tbsp / l, basil - leaves, olive oil - 130 g.

How to cook:

1. Rub coarsely Parmesan (4/5 of the total), crush the garlic, mix them with basil, nuts and olive oil.
2. Clean a couple of peppers, cut into cubes and fry in olive oil until the pepper is soft, then add the mixture and corn. Fry for another 5 minutes.
3. Cut the remaining 4 peppers in half and clean (Roman - we make "boats"), put on the grill, glossy up and bake from the inside for 2-3 minutes.
4. Next, we turn our boats over, put the minced meat in them, sprinkle with the remains grated parmesan and wait another 5-7 minutes.
5. Don't forget to sprinkle with herbs!

7. Potato kebabs with bacon

A great idea to replace a kebab. Even children will love it!

It is prepared quickly (over charcoal), "rare" ingredients are not required.

So, let's take from the refrigerator ...

• 5-7 potatoes.
• Salt / pepper / spices.
• Bacon - 200-300 g.
• Cherry tomatoes.

How to cook?

1. We wash the potatoes with a brush (do not peel them!), Cut them in half, salt to taste and pepper as desired.
2. String on skewers, alternating with cherry tomatoes and bacon slices.
3. Cook by constantly scrolling for an even crust.

8. Carp in wine sauce

This dish is also cooked over charcoal (approx. - on the wire rack). The dish turns out to be surprisingly tasty and very juicy. Do not forget to serve white dry wine with carp!

As for the side dish, an omelet with herbs cooked in nature is perfect.

What do you need?

• 3-4 large (not the largest) fish.
• 1 lemon.
• Onions - 5 pcs.
• Salt and pepper.
• Flour.
• Dry white wine.

How to cook?

1. We clean the fish, gut and, of course, remove the gills (approx. - so that the fish does not taste bitter).
2. Cut the onion into rings.
3. Mix the juice of 1 lemon, cooked spices, salt with black pepper, white wine.
4. We spread on the bottom of the vessel ( better than a saucepan) a layer of onion rings, put the fish on top of it, pour the prepared marinade over it, cover with onion rings, then another layer of fish, again the marinade, then the onion, and so on, until all the products fit. The top should also be topped with onions and sprinkled with marinade.
5. We leave for 2 hours - let it marinate!
6. Next, we take out the fish, roll it in flour, and also grease it with oil and lightly sprinkle the grate itself with flour.
7. We fry the fish over coals, constantly turning it over.

This dish can be used as a side dish for kebabs. Although in itself it goes very well.

You can also add cheese salad to the table.

What do you need?

• Fresh whole mushrooms - about 1 kg.
• Salt pepper.
• 1 lemon.

How to cook?

1. Thoroughly rinse the mushrooms and dry on paper towel, fill with lemon juice, pepper and salt at your discretion, cover with a lid and hide for 5-6 hours in the refrigerator.
2. Then it remains only to string the mushrooms on skewers and, of course, fry on coals.
3. You can add rings to the skewer bell pepper and, additionally, pickled onions (it will be even juicier).

Of course, they will lose their appearance a little, but inside they will be very juicy and tender.

Bon appetit and great summer vacation!

What kind of dishes do you cook in nature?

or in the country, the fire miraculously changes the reality around. Everything around is getting warmer, more romantic and ... more aromatic! And a brutal appetite is also played out. After all, how can you not fry at least a piece of bread over the fire?

All dishes cooked on a fire, even the simplest ones, acquire a delicious aroma and taste, which is called "smoky". Food over a fire can be cooked in many ways: baked in coals, roasted on skewers, cooked in a kettle, cauldron or cana. Everything that is in the plate will "fly away" in one second!

Cook pilaf, fish soup, vegetables, traditional baked potatoes, Caucasian ajapsandal, fish or even bread on the fire!

So, WomanJournal.ru presents you 10 recipes for dishes cooked over a fire.

Spicy shrimps on skewers

Recipe for shrimp on skewers with onions and garlic.

What do you need:

20 king prawns(peeled)
3 cloves of garlic
1 lemon
1 onion
3 tbsp. tablespoons of vinegar
A pinch of ground red pepper
5 tbsp. tablespoons of olive oil
Salt to taste

How to cook spicy shrimp on skewers:

Marinate shrimps in sauce for 30 minutes.

To prepare the sauce, combine olive oil, vinegar, squeezed garlic, red pepper, lemon juice and salt to taste.

String the marinated shrimps on thin skewers, alternating with onion circles. Fry over the fire for 5 minutes.

Spicy shrimp skewers are ready.

Bon Appetit!

Ajapsandal

Recipe vegetable stew in Georgian.

What do you need:

3 eggplants
5-6 tomatoes
4 bell peppers
3 onions
4 cloves of garlic
Bunch of cilantro
Basil bunch
Sunflower oil to taste
Salt, black pepper to taste

How to make ajapsandal:

Coarsely chop all vegetables and fry over a fire with onions.

Then chop everything finely, add garlic, fresh herbs, salt and pepper. Stir, pour over with oil.

Can be served both warm and cold.

Bon Appetit!

Pilaf at the stake

Recipe fragrant pilaf from lamb cooked over the fire.

What do you need:

2 kg lamb
700 ml sunflower oil
2 kg of onions
2 kg of carrots
2 bags of rice
3 heads of garlic
1 tbsp. spoon of cumin
Salt, black pepper to taste

How to cook pilaf over the fire:

Hang the cauldron over the fire and pour oil into it. Cut the meat into pieces and put in a cauldron. Fry while stirring.

Chop carrots and onions and add to the meat. Fry again, stirring occasionally. Salt and pepper. Pour 3 liters of water. Cover and cook for 20-30 minutes.

The pilaf is ready at the stake.

Bon Appetit!

Simple ear on the stake

The recipe for a simple fish soup with millet.

What do you need:

1 kg of any fish
5-6 potatoes
2 onions
2 tbsp. spoons of millet (or rice)
Any greens to taste
1 Bay leaf
Black peppercorns to taste
Salt to taste

How to cook simple ear at the stake:

Bring 3 liters of water to a boil in a kettle or cane. Throw peeled and chopped potatoes and millet into boiling water.

Peel the fish and cut into large pieces.

When the potatoes are almost ready, put in the fish soup, chopped onions, bay leaves, peppercorns and salt to taste. Cook for another 7 minutes until the fish is ready.

At the end of cooking, add fresh herbs.

A simple ear on the stake is ready.

Bon Appetit!

Coal baked potatoes

Recipe for potatoes with cheese and garlic baked in coals.

What do you need:

10 potatoes
200 g cheese
4-5 cloves of garlic
Salt, black pepper to taste

How to cook charcoal baked potatoes:

Cut the potatoes in half, put the cheese slices inside and squeeze out some garlic. Salt and pepper. Wrap in foil.

Bury the potatoes in hot coals and ash for 20-30 minutes.

Coal baked potatoes are ready.

Bon Appetit!

Kebab on the fire

Recipe for kebab fried over a fire with onions, garlic and cilantro.

What do you need:

500 g ground beef
1 onion
3 cloves of garlic
A bunch of fresh cilantro
Salt, black pepper to taste

How to cook kebab over the fire:

Finely chop the onion, cilantro and garlic, mix with the minced meat. Add salt and pepper.

Stick the minced meat around the skewer, giving the future kebabs the shape of sausages. Fry over low heat until tender, about 20 minutes.

You can eat a kebab straight from the skewer, or you can put it on a plate, sprinkle with fresh herbs, and beautifully lay out fresh vegetables and spicy ketchup next to it.

Kebab on the fire is ready.

Bon Appetit!

Fresh mushroom kebab

Kebab recipe from fresh mushrooms with bacon and onions.

What do you need:

500 fresh mushrooms (white, boletus, boletus, camelina)
3-4 onions
100-150 g smoked bacon
3-4 bell peppers
Salt, black pepper to taste

How to cook fresh mushroom kebab:

Wash the mushrooms, peel and rinse again. Then cook in a pot for 15–20 minutes.

Cut the onion into large rings, the pepper into large slices, the bacon - into small slices.

String on skewers alternately the caps and legs of the mushrooms, bacon, pepper, onion in any order. Season the skewer with salt and pepper.

Fry on a dying fire over coals.

Fresh mushroom kebab is ready.

Bon Appetit!

Skewers of zucchini, peppers and tomatoes

Recipe for barbecue from zucchini, peppers, tomatoes with basil.

What do you need:

4 young zucchini
4 bell peppers
7 cherry tomatoes
2 onions
5 cloves of garlic
Basil bunch
1 lemon
100 ml vegetable oil
Salt, black pepper to taste

How to cook barbecue from zucchini, peppers and tomatoes:

Cut the courgettes into large circles, the peppers into large slices, the onions into rings.

Put the trout on the hot coals of the fire and leave for 7 minutes. Then turn over and cook the same amount.

The trout, baked on the coals of the fire, is ready.

Bon Appetit!

Buns on skewers

The recipe for crispy buns on skewers.

What do you need:

2 cups of flour
1 tsp yeast
1 tsp sugar
A pinch of salt
1 glass of milk or water
1 tbsp. a spoonful of sunflower oil

How to cook buns on skewers:

Dissolve the yeast in warm milk or water, let stand for a while. Add sugar, salt and half flour. Knead the dough well. Then add the rest of the flour and a spoonful of butter.

Cover the kneaded dough with a towel and put in the sun for 30 minutes.

Gently wrap the finished dough on skewers and, turning, fry over the fire until golden brown.

If desired, you can add dried basil or other favorite spices to the dough.

The skewers are ready.

Bon Appetit!