Spring is traditionally associated with outdoor recreation, and although the weather still presents surprises in the form of cold snaps, more and more people prefer to spend their weekends outdoors. UNN has prepared a selection of barbecue recipes for you, which will help you cook delicious meat on the fire.
Pork barbecue in lemon marinade
Ingredients:
- 0.8-1 kg of pork
- 3 onions, cut into rings
- 1 garlic head, peel
- Juice of 1 lemon
- Zest of 2 lemons (outer yellow part)
- 3 tsp. salt
- 50 ml olive oil
- 1 tsp. ground black pepper
1. Cut the meat into small pieces and place in a deep marinating bowl;
2. Mix the lemon juice and zest, olive oil, salt and pepper well in a separate bowl. Pour the mixture into the meat. Squeeze the garlic on top and mix all the ingredients well.
3. Add the sliced onion and mix again. Cover the meat with cling film or a lid and place in a cool place for 2 hours to marinate.
4. Cook such meat for 20-25 minutes, periodically turning the skewers with meat. The onion, with which the meat was marinated, can be strung on a skewer between the pieces of meat.
Chicken kebab in walnut marinade
Ingredients:
chicken meat (fillet): 1.5 kg
garlic: 3-4 cloves
nut kernels: 3 tbsp
vegetable oil: to taste
ground black pepper and salt: to taste
1. Roast the nuts and crush them. Crush or grate the garlic. Finely chop the onion. Combine everything, add vegetable oil to taste and mix. Cut the chicken into medium slices, rub with the nut mixture and soak for about half an hour. Then add salt and pepper to taste.
2. Thread the pieces of meat onto a skewer and grill over high heat, turning occasionally and pouring the marinade over them. You can also take vegetables (bell peppers, zucchini, onions) and mushrooms and thread them between the chicken pieces.
Veal kebabs in pomegranate juice according to recipe by Yevhen Klopotenko
Ingredients:
- 1 kg veal (neck or shoulder)
- 400 g pomegranate juice (preferably freshly squeezed)
- 300 g onions
- Salt and pepper to taste
1. Trim the veal from fat and films and cut it into small pieces (2-3 centimeters). Cut the onion into half rings. Put the meat and onion in a bowl, season with salt and pepper.
2. Pour the pomegranate juice over the meat and leave for an hour and a half at room temperature.
3. Thread onto skewers and grill until cooked through (about 10 minutes), turning constantly.
Vegetable kebab with cheese
Ingredients:
- zucchini - 2-3 pcs.
- tomatoes - 5-6 pcs.
- mushrooms - 5-7 pcs.
- eggplant - 2-3 pcs.
- sweet pepper - 4-5 pcs.
- Adyghe cheese or tofu - 400-500 g
- salt, pepper - to taste
- drying herbs (take your favorite mix for vegetables) - 10-15 g
1. Wash the vegetables well and cut them into fairly large pieces.
2. Season well with salt and pepper and leave to marinate in its own juice for 10-15 minutes.
3. Thread on skewers and put them on the grill for 20 minutes, no more, otherwise the vegetables will simply burn. Watch for the eggplants and zucchini to become soft, which means the kebab is ready.
Serve hot vegetables with cheese and seasoned with dried herbs.