Veal skewers: cooking features, recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Young veal has an incredibly tender taste. It can be an excellent substitute for such common types of meat as pork and chicken. Dishes made from it are very fragrant, soft, and most importantly, not dry. After reading today's article, you will learn how to cook veal skewers.

Main nuances

The best barbecue is obtained from fresh chilled meat. Steam veal contains quite a lot of blood, so it is completely unsuitable for these purposes. Not suitable for frying at the stake and the meat that has already been in the freezer once. In this case, it loses most of the nutrients, and the dish made from it is not juicy enough.

To make the meat evenly fried, it is cut into approximately equal five-centimeter pieces. It is equally important not to overs alt the veal. Otherwise, it will give all the juices and be dry. As for the marinade, today there are many different options for its preparation. However, here toothere is one important point. For these purposes, it is not recommended to use vinegar. It is desirable to replace it with kefir or any other suitable product. To make the skewer pierce the meat more easily, the latter is strung not across, but along the fibers. It is important to ensure that there is some free space between the pieces, which can be filled with onion rings.

In order to cook a juicy and tender veal kebab, the recipe of which will be discussed in today's publication, you need to pay special attention to the choice of firewood. For example, conifers emit resin, which worsens the taste of the dish. Therefore, they should not be used to build a fire on which meat will be fried. It is best to stock up on birch, linden, apricot, plum or cherry branches for these purposes.

In the process of frying, it is important not to leave the meat unattended for a minute. Otherwise, it may burn out. If a fire suddenly breaks out during cooking, it must be extinguished immediately. You also need to periodically turn the skewers over so that the pieces of meat strung on them are evenly baked.

The veal pulp skewers are removed from the coals only after a beautiful golden crust appears on it. To check the readiness of the meat, a small incision is made on it. If clear juice stands out from it, then it's time to serve the barbecue. Lavash is usually used as a side dish, as well as any boiled, baked or fresh vegetables. On request, various spicy sauces are served with the barbecue, perfectly emphasizing the delicate taste of meat.

Option with kefirmarinade

According to this recipe, you can cook a very tasty kebab that will appeal to both adults and children. Kefir gives the meat an unusual juiciness and softness. And the presence of spices makes it more fragrant. Before heading out into the woods, make sure you have all the essentials in your backpack. This time you will need:

• Two kilograms of veal pulp.
• Seven onions.
• A liter of yogurt.
• Half bunch of cilantro.

To marinate a delicious veal skewers, take additional table s alt and spices with you.

Action algorithm

The film is removed from the pre-washed and dried meat and cut into portions. After that, it is placed in an enamel container. Pre-peeled and chopped onion rings are also sent there. All this is s alted, seasoned with spices, poured with kefir and mixed.

The future veal kebab, the recipe of which is discussed in this article, is covered and left in a cool place under oppression for twelve hours. After that, the marinated meat is strung on skewers, alternating it with onions, and fried until tender. During cooking, the veal is periodically sprinkled with hot water. A fully prepared dish is decorated with cilantro greens and served at the table. It goes well with fresh vegetables. In addition, it can be served with almost any sauces, including ketchup, tkemali or adjika.

Vegetable option

It's not only delicious,but also an incredibly he althy dish. To prepare it, you need not only stock up on certain products, but also time. Would you like to know how to marinate veal for barbecue? Make sure you have everything you need on hand. In this case, you have at your disposal:

• Bulgarian pepper - 2 pcs
• Kilogram of veal.
• One ripe tomato and one eggplant each.
• Tbsp vinegar (optional, as it's best to do without).
• Onion head.

Additionally, you need to stock up on allspice, s alt and spices. The amount of these seasonings is more dependent on the taste preferences of the chef and his family.

Cooking technology

First of all, you should take care of the veal. The meat is washed in cold water, dried with paper towels, if necessary, cleaned of films and veins. The product prepared in this way is cut into portions and laid out in a deep container.

Field of this, washed slices of vegetables, s alt, pepper and spices are sent to the meat. The future veal kebab, the calorie content of one hundred grams of which is about 72 kcal, is poured with water mixed with a tablespoon of 70% vinegar, covered with a lid, pressed with something heavy and left for three or four hours.

After this time, marinated meat with vegetables is strung on separate skewers and roasted on coals. They are prepared separately due to the fact thatveal is baked much longer than tomatoes or eggplant. In this case, you need to periodically water the products with marinade, drained into a bottle. Served ready-made shish kebab with lavash, tomato sauce and herbs.

Beer option

Meat marinated according to this recipe is distinguished by its special softness and light bread aroma. During the frying process, all alcohol will completely evaporate, so this dish can be safely given to children. In order for you to get a real Caucasian veal kebab, you need to go to the market in advance for fresh products. At the same time, the list you compiled should include:

• Kilo of veal pulp.
• Half a liter of dark beer.
• A teaspoon of pink or allspice.
• Onion head.
• S alt.

Process Description

To make your guests enjoy your veal skewers, the kebab marinade does not need to be s alted. In all other respects, this recipe is not much different from other similar options.

Put pre-washed and chopped meat into a suitable saucepan. Chopped onions and crushed peppers are also sent there. All this is poured with beer and put away for a couple of hours in the refrigerator.

After this time, the meat is removed from the marinade, put on skewers, slightly s alted and sent to the coals. To make the pieces juicy and evenly fried, they are periodically turned over. Ready veal skewers are served with fresh vegetables, herbs or redwine.

Lemon juice variant

Meat marinated in this way can be easily recognized by its savory, refined taste. In order for your family to be able to try this dish, you need to prepare all the required ingredients in advance. In this case, you should have in stock:

• Kilo of veal pulp.
• A quarter cup of lemon juice.
• Two hundred milliliters of semi-dry white wine.
• Three onions.

To prevent your fried veal skewers from being insipid and tasteless, you need to add s alt and spices in addition.

Sequence of actions

First of all, you need to take care of the meat. It is washed under a stream of cool water, dried with paper towels, cut into medium pieces and put in a suitable saucepan. Seasoning for barbecue and lemon juice are sent to the same dishes. Everything is mixed well and put in the refrigerator for half an hour.

Thirty minutes later, onions ground in a meat grinder are added to the container with meat. Everything is thoroughly mixed and returned to the refrigerator. While the veal is marinating, you should start preparing a fire and barbecue. After the burnt firewood turns into coals, you can start frying the meat. To do this, it is slightly s alted, strung on skewers and sent to the grill. During frying, the future veal skewers are periodically poured with white semi-dry wine and often turned over. Thanks toThis will give the meat time to cook evenly and soak in a pleasant grape flavor.