How to cook barbecue different peoples of the world

As you know, in every corner of the world, each country has its own culinary traditions. Today we will talk about how to cook barbecue in different kitchens.

Without kebab can not do any field trips: the season for this dish usually begins in April and May and lasts until September or October, well in his most ardent fans and did not stop all year round. Which only kebabs we may prepare, wishing to combat all your friends and relatives with their culinary talents: the traditional lamb, beef, chicken, pork and other meats, vegetable kebabs or combining fish, vegetables, meat, mushrooms, in various marinades, etc. . It has so many variations of dishes that everyone and do not count. And today we will look at a variety of options for its preparation, based on the tradition of foreign cuisines. It's about the only shashlik from traditional dishes for this kind of meat - lamb, which for centuries used for barbecue. A skewers of pork, beef, chicken and other meats - it has, so to speak, the younger brothers.

Let's see how to prepare lamb kebabs different people. Who knows, maybe you'll want to prepare for their loved ones barbecue in the African or Chinese?

Recipe for lamb kebabs in Uzbek

Need: 1,6kg lamb 200g of sheep fat, 50g flour, 4 onions, anise, red pepper, salt.

How to cook lamb kebabs in Uzbek. Cut the lamb into pieces for 15-20g, put in an enamel container, sprinkle with onion rings, red pepper, anise, drizzle with vinegar and mix lightly compacted and clean on 4-6ch in the refrigerator. Skewered meat on skewers, alternating with circles onions, sprinkle with flour kebabs, push the end of each skewer a piece of sheep fat, fry the usual way over the coals.

A distinctive feature of the African kebab is the use of vinegar in the recipe abundance that marinade is mixed with milk. Here's a unique approach that gives a very impressive result.

Recipe for lamb shish kebab in the African

You will need: 500g lamb on (flesh back legs) and milk, vinegar 300g, 150g bacon, thyme, bay leaves, cayenne pepper, and salt.

How to cook barbecue in the African. Wash the meat, cut it into pieces a la carte for barbecue, put in pottery, sprinkle with thyme, finely chopped hot pepper without seeds, laurel. Milk mix with vinegar, pour the meat, mix it and 2 days stand in a cool place. Bacon cut into thin slices, envelop him every piece of meat threaded on skewers, fry the usual way over the coals.

And in the East, too, eat lamb kebabs, and how! We offer barbecue recipe in Chinese.

Kebab recipe in Chinese

You will need: 500g mutton flesh, 2 tomatoes and eggs, 1 onion, 4 tablespoons flour, sesame seeds, parsley, black pepper, red pepper, salt.

How to cook barbecue in Chinese. Lightly beat eggs, chopped tomatoes and onions, wash and chop the slices portioned meat. Marinade mix all of the products, including prepared, except salt and sesame. Put the meat in the marinade, under the cover leave everything on 3-4ch, then salt the, mix, leave for another hour. Breaded meat with sesame, pulling pieces from the marinade, just stick on a skewer and fry in a conventional manner over the coals about 15min.

Or maybe you'd be interested barbecue Tatar, the hallmark of which is present in the formulation of ham?

Recipe barbecue Tatar

You will need: 500g mutton flesh, 150g of ham, 20g olive oil 1-2 onions, nutmeg, bay leaf, pepper, lard, salt.

How to cook barbecue Tatar. Cut the meat into pieces for 30-40g. Stir marinade of olive oil with nutmeg, pepper, salt, bay, chopped onion, put in a marinade meat, leave for an hour. Skewered meat on skewers, alternating with sliced ham and bacon, fry the usual way over the coals.

Very interesting skewers of lamb cooked in India. There Barbecue on characteristic of this cuisine traditions used mass spices - ginger, cinnamon, curry, etc. Unusual for us is the presence in the Indian shashlik yogurt, beets and boiled eggs.

Recipe barbecue in the Indian

You will need: 500g lamb, 200ml yogurt / sour milk, 120g onions, 100g sugar beet and vegetable oil, 2 eggs, 3 cloves bud at? tsp cardamom salt 1/3 tsp ground cinnamon and powdered ginger? tsp curry powder.

How to cook skewers of lamb in the Indian. Cut the meat into cubes of 2-3 cm, put in yogurt, which have been previously added ginger and salt and leave for 4-5h. Take a metal dish, pour half of it in oil, to shift into a meat, add onion rings and coriander? glasses of water. Put out the meat on low heat until the evaporation of the liquid, add the remaining spices, except for the curry, then 5min. Boiled eggs peeled, cut into thin circles. Threaded onto a skewer pieces of meat, egg cups, beets and onions, pour barbecue oil, give it to drain, sprinkle with curry, fry until cooked over hot coals.

But Bulgarians do not marinate the lamb, but they serve to skewers of her delicious sauce.

Kebab recipe in Bulgarian

Need: 1kg lamb, 200g onions, pepper, salt, sauce - 200ml vegetable oil, 20 pieces of almonds, 10 cloves of garlic, 2 egg yolks, 1 lemon, 4 tablespoons bread crumbs, salt.

How to cook lamb kebabs in Bulgarian. For the sauce, garlic crushed with bread crumbs and almonds, add egg yolk, stirring continuously pour the oil, salt the, add lemon juice, clean, closed container with lid sauce, in a cool place for 2-3ch or overnight. Cut the lamb into pieces for 20-25g, sprinkle generously with pepper and salt, strung on a skewer, alternating with onion rings, fry until cooked over the coals. Post skewers with prepared sauce.

Armenian cuisine is simple, using available products, but all the dishes of this cuisine is very fragrant and delicious, is no exception and barbecue, which is prepared very simply, but it turns out very delicious!

Recipe barbecue in Armenian

You will need: 500g lamb loin, 2-3 onions, 1 lemon, black pepper, mutton fat, salt.

How to cook barbecue Armenian. Cut the meat into pieces for 25-30g, sprinkle with pepper and salt, onion, lemon peel and pour its juice. Stir the meat, remove the night in the cold. Skewered meat on skewers and cook over the coals in the usual way, periodically during baking lubricating melted mutton fat.

Very fragrant lamb kebab turns on Caucasus, which is supplied with the barberry.

The recipe for barbecue Caucasus

Need: 1kg lamb, 5 tomatoes, 2-3 onions, 1 lemon, in? tkemali glass sauce and vinegar, to 1st.l. mutton fat melted and dried barberries, ground black pepper, herbs, salt.

How to cook barbecue on the Caucasus. Cubes for 30-40g cut meat, put it in a bowl, sprinkle with salt and pepper,