Barbecue season is rapidly gaining momentum. And this means that the time has come to select recipes for the preparation of meat delicacies that will appeal to the entire company, while the taste will surprise and please the guests somewhat, which will fix the glory of a skilled cook for the host.

how приготовить шашлык по-армянски из свинины

Armenian pork shish kebab will allow to achieve all the tasks set above, it does not present any particular difficulties in cooking, which will make summer rest near the reservoir not forgotten. Now more about all the nuances of cooking meat on the coals in Armenian.

Secrets of cooking Armenian pickles

One of the most crucial steps is the preparation of the marinade. It is he who sets the taste, allows the meat to fry, makes it juicy and soft.

The main rule of the Armenian masters is no mayonnaise, vinegar or tomato. It turns out that even without these ingredients familiar to our people, the meat turns out to be juicy, roasted relatively quickly (up to two times faster than usual), allows the raw product to be out of the refrigerator for about a day even on a hot day.

Many recipes of the Armenian marinade are similar to each other, differing from each other only in spices. Therefore, we can safely present to your attention a version of the Armenian marinade, which claims to be the base version..

Components:

  • vegetable oil – 100 milliliters;
  • onions – one middle head;
  • black pepper peas;
  • coriander;
  • allspice peas;
  • salt, the amount is determined independently.

Cooking time with settling is about 30 minutes..

Calorie content is about 500 kilocalories per 100 grams.

Preparation Procedure:

  • vegetable oil is poured on the bottom of the deep container;
  • allspice and black pepper, we press the coriander grains in a separate bowl. It should make the composition of medium grain. The main thing is that the result of labor is not powder;
  • pour the spices into the butter;
  • the onion is cut into small cubes and added to our marinade;
  • close the container with a lid and leave to soak for twenty minutes. During this time, you can do onions for skewers and meat;
  • salt is added just before frying 10 minutes before it.

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Step-by-step recipe
how приготовить шашлык по-армянски из свинины
Ingredients amount
pork neck or breast 2 kilograms
Luke 1 kg
vegetable oil 200 milliliters
spice taste
salt taste
pomegranate fruit 1 PC.
cilantro, scallions, parsley taste
Time for preparing: 80 minutes Calories per 100 grams: 300 Kcal

Specialists distinguish from these many existing recipes several of these ancient options, one of which we present to you.

How to cook real Armenian pork shashlik:

  • first make the marinade described above. It uses vegetable oil, spices, salt, one medium-sized onion;
  • The peculiarity of the Armenian kebab is the large-sized meat pieces. And the secret is that the marinade will work fine, allowing them to fry for a relatively short time; slice мясо
  • the rest of the onion is cut into 4-6 slices depending on the size of the head. Another secret is that the tail and the tip of the bulb are not cut off, which will allow the ingredient not to break up into a skewer;
  • we put the meat in a prepared marinade, pour onion rings on top; slice лук
  • the whole composition is thoroughly but gently mixed;
  • covered container is sent to the refrigerator for 8 hours. But remember that in the shade of fresh air, meat prepared in this way will not deteriorate;
  • 30 minutes before stringing onto the skewer, the pickled meat is poured with squeezed pomegranate juice and mixed; to string мясо
  • There are no special secrets of frying directly. Meat and onions are strung one by one, skewer turns over as needed; fry
  • the finished meat is removed from the skewer, laid out on a dish and abundantly sprinkled with fresh herbs. Usually, pita bread comes with the kebab.

Shish kebab in Armenian in spicy marinade

There are quite a few variations of pork shashlik in Armenian style today. We give one of the options in a sharp marinade.

It will take:

  • 4 kilograms of pork;
  • 0.5 liters of mineral water;
  • 1 kilogram of onions;
  • 0.5 tablespoon black pepper;
  • allspice, coriander, salt to taste;
  • dried tomatoes.

Cooking time is about half an hour.

Calories will be about 280 kcal per 100 grams.

Preparation Procedure:

  • meat, shredded in large portions, we put in a deep container;
  • chopped half rings, medium onion thickness, spread on top of the meat. In the process of cooking on coals, it is not useful, but without it the taste will be completely different;
  • add spices, not forgetting about dried tomatoes;
  • all the resulting mass is thoroughly wrinkled until juice appears;
  • pour mineral water;
  • mix the ingredients and send the container with pickled meat in the refrigerator for 8 hours;
  • 10-15 minutes before the start of stringing the mixture is salted and stirred.

Some secrets from professional chefs

Here are some subtleties on which the taste of the future kebab in Armenian depends:

  • Good quality pork is the key to success. It is better to choose the meat of a young animal (light shade) in which the fat is distributed over the surface evenly, while having a light yellow shade. If pronounced yellow veins are visible – this is not suitable for kebabs;
  • for pickling, only enameled, earthenware or glassware is suitable;
  • pieces of meat are chopped across the grain – this is an important condition. The recipes indicate the minimum amount of onion, a slight deviation in the big direction will not spoil the dish..

Enjoy your meal!