Tender veal skewers.

Young veal has an incredibly delicate 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 kebab is obtained from fresh. Steamed 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 its nutrients, and the dish made from it is not juicy enough.

In order for the meat to be evenly fried, it is cut into approximately the same five-centimeter pieces. It is equally important not to oversalt 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, there is one important point here. 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 kebab from 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.

During the frying process, 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 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 kefir marinade

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've packed all the food you need. This time you will need:

Two kilograms of veal pulp.
Seven heads of onions.
Liter of kefir.
Half a bunch of cilantro.

To marinate a delicious veal kebab, additionally bring salt 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 salted, seasoned with spices, poured with kefir and mixed.

The future veal kebab, the recipe of which is discussed in this article, is covered with a lid 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, almost any sauces can be served with it, including ketchup, tkemali or adjika.

Option with vegetables

This is not only very tasty, but also an incredibly healthy 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.
A kilogram of veal.
One ripe tomato and one eggplant each.
A tablespoon of vinegar (optional, as it is better to do without it).
Onion head.

Additionally, you need to stock up on table salt and spices. The amount of these seasonings is more dependent on the taste preferences of the cook and his family.

Cooking technology

First of all, you should do 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.

After that, washed slices of vegetables, salt, 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 cooked separately due to the fact that veal is baked much longer than tomatoes or eggplant. In this case, you need to periodically water the products with marinade, drained into a bottle. Ready kebab is served with pita bread, tomato sauce and herbs.

Option with beer

The 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, your list should include:

A kilo of veal pulp.
Half a liter of dark beer.
A teaspoon of pink or allspice.
Onion head.
Salt.

Process description

To make your guests enjoy your veal skewers, the kebab marinade does not need to be salted. 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 cleaned for a couple of hours in the refrigerator.

After this time, the meat is removed from the marinade, put on skewers, slightly salted 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 red wine.

Lemon juice option

Meat marinated in this way can be easily recognized by its spicy, 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 must have:

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

So that the veal kebab you fried does not turn out to be insipid and tasteless, you need to additionally add table salt and spices.

Sequencing

First of all, you need to deal with 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. All mix well and clean for half an hour in the refrigerator.

Thirty minutes later, onion ground in a meat grinder is 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 wood turns into coals, you can start frying the meat. To do this, it is slightly salted, strung on skewers and sent to the grill. During frying, the future veal skewers are periodically poured over with white semi-dry wine and often turned over. Thanks to this, the meat will have time to cook evenly and soak in a pleasant grape aroma.

A little more and the sun will break through the menacing clouds and the picnic season will begin! Therefore, we will prepare in advance for the opening of the season. When choosing meat for barbecue, you need to make sure it is fresh. Only chilled fresh meat is suitable for barbecue. You should not take fresh meat, because it contains a lot of blood. Frozen meat will not allow the kebab to become juicy, since all the nutrients disappear during the freezing process. The most juicy barbecue can be made from pork neck, lamb ham and veal. Which is what I propose to do!

Marinade for 2 kg of veal tenderloin: 5-6 onions, 0.5 lemon juice, 10-15 peas of a mixture of peppers, 1 liter of mineral water, salt to taste.

The basis of any marinade for soaking kebabs is onion, salt and pepper. For fresh meat, this is enough. It is necessary to cut the meat into small pieces, about 5 by 5 cm. This will allow the kebab to fry evenly, and at the same time the meat will not dry out. We thoroughly wash the meat, cut it into equal pieces, pour over with lemon juice, put it in a bowl and fill it with mineral water, pepper it with salt. We cut the onion into half rings, send it to the meat. We leave the meat in the marinade for several hours, and preferably overnight.

We laid out the fire ... Soon there will be a lot of edge, which is simply necessary for uniform frying of the barbecue. It is better to build a good fire not in the brazier, but nearby, and then transfer the finished edge with a spatula to the brazier. If suddenly the edge begins to fade, you can easily maintain an even temperature thanks to the edge in the fire. It is important!

When choosing firewood for cooking barbecue, coniferous trees should not be used, as they emit resin, which worsens the taste of the barbecue. Fruit species are best suited for this purpose: cherry, plum, apricot, as well as deciduous trees such as linden, oak, birch. For veal, birch, linden and fruit tree firewood are ideal.

When stringing meat on a skewer, it must be taken into account that for uniform frying, adjacent pieces should not touch each other. Therefore, it is better to separate them with pieces of sweet pepper or onion. We string the meat on skewers, fry on coals until cooked (if a clear juice appears when cutting, then the meat is ready to eat). A little patience and your barbecue will certainly turn out juicy! The main thing is not to leave the grill.

Flip the kebab, do not forget:

Well, the barbecue is covered with a characteristic crust and you can remove it from the coals! We will carry out a control check using an incision. The juice is clear - it means the kebab is ready! We don't need crackers 🙂

Move away from the usual recipes for meat dishes on fire and try something new, unusual - veal skewers. Veal may not be as well suited to a grilled dish, but it is in no way inferior to other types of meat. And, if properly marinated, then you and all your guests will be delighted with your culinary skills.

How to cook the most tender barbecue

Cooking veal skewers is very simple. To do this, you just need to stock up on a little time and the desire to cook something really tasty. Before moving on to cooking, prepare a suitable meat - veal tenderloin. It is best to take it fresh, not frozen. It should have a pleasant meaty smell, it should not have any mucus or areas of a different color - this indicates the freshness of the meat.

It is important to marinate veal kebab properly, because it can become hard and rubbery during frying. That is why it is necessary to use so-called aggressive preservatives in the marinade, and this, for example:

lemon acid;
acetic acid;
wine and more.

The ingredients will be able to penetrate deep into the meat fibers - this will make the veal soft, tender, juicy.

Cooking method number 1

Let's look at how to marinate veal in these aggressive ingredients. To do this, prepare:

veal tenderloin - 2 kg;
9% vinegar - 3-4 tablespoons;
seasoning "For barbecue" - 2-3 tbsp.
onions - 3-4 heads.

Step by step recipe for veal skewers:

The tenderloin must be washed, cut off the fat, lived, dried and cut into shish kebab pieces.
Onions also need to be peeled, washed and finely chopped.
The veal is transferred to a clay or ceramic bowl, poured with vinegar, sprinkled with spices and chopped onions. Next, everything must be thoroughly mixed, so that each piece is covered with marinade. We leave the workpiece to stand for 5-7 hours in the refrigerator.
You need to fry veal skewers differently than any other meat. You need to cook it for 17-25 minutes in a very strong heat. Do not forget to turn the skewers often enough, because the meat has little fat, which means it can start to burn.

Cooking method number 2

You can marinate veal in a more spicy marinade. For this you will need:

veal tenderloin - 1 kg;
sweet pepper - 3 medium pieces;
onion - 2 pcs.;
honey - 2 tsp;
balsamic vinegar - 5 tablespoons;
beer - 150 m;

Cooking this veal skewers will take you a little more time than I eat with the previous method.

Just as in the previous method, the meat must be washed, cleaned of films, fat, lived, dried, and then cut into traditional pieces.
Sweet peppers need to be cleaned of seeds, washed, dried and cut into squares.
Onions will need to be peeled, washed and cut into rings or half rings.
Add honey to meat and stir. Now pour in the vinegar and vegetables: onion, pepper - mix again. And last but not least, salt and pepper. Mix the mixture thoroughly again. The marinade should soak the meat for 1-2 hours.
We fry in the same way as described in the previous method, often turning over and pouring over beer.
Ready! Serve with fresh or roasted vegetables.

Cooking method number 3

You can also cook veal skewers, the recipe of which does not contain acid, which means it does not sour the meat. Such a marinade can be considered more traditional and for this you will need:

veal tenderloin - 1.5 kg;
onions - 2 medium heads;
parsley - a bunch;
mineral water (with gas) - 1 l;
salt, pepper, spices - to taste.

Let's start cooking:

Again, the meat is washed, dried, cleaned of films, lived, fat, cut into pieces.
Peeled onion, cut into rings.
We shift the pieces into a bowl, fall asleep with chopped onion, pour mineral water, season with spices, salt, pepper. Now everything needs to be mixed well.
We leave the marinated kebab in a cold place for several hours.
Fry for 15-25 minutes, constantly turning over high heat.
Serve with fresh vegetable salad and fresh bread or pita bread.

Cooking method number 4

You will need the following set of products:

veal tenderloin - 1.5 kg;
onions - 3 pcs.;
kefir - 350 ml;
seasoning "For barbecue" - to taste;
salt, pepper - to taste.

Let's start cooking:

Prepare the meat: rinse under running water, cut off any unnecessary, dry with paper towels. Now cut a large piece into skewers.
We shift everything into a bowl. Mix the meat with salt, pepper and the necessary spices.
Add the peeled onion cut into half rings to the veal.
Pour kefir into a bowl, mix well again. Let stand overnight in the refrigerator.
Put the pieces on skewers, alternating them with onions and start frying.
Fry for 15-20 minutes, turning occasionally, and you can also pour marinade during cooking.

Now you know several recipes for delicious veal tenderloin, but which one is the most delicious is up to you to choose.

Step 1: prepare the meat.

To begin with, we choose meat, young veal should be either light or dark pink in color; ideal pieces are fillet, rump, outer or inner tenderloin. Now we wash the veal under a stream of cold running water, thus getting rid of any kind of contamination, and dry the meat with paper kitchen towels from excess moisture. Then we put it on a cutting board and, using a sharp kitchen knife, cut the veal into portions with a diameter 4 to 5 centimeters. Put the cut into a deep bowl.

Step 2: marinate the meat.

Now we take 2 - 3 heads onions, peel them, rinse under running water, dry with paper kitchen towels and lay on a cutting board. In principle, from this ingredient we only need flavor with juice and, according to the idea, onions must be passed through a meat grinder or finely chopped. Therefore, we act as desired, for example, cut it into half rings, rings or chop it into small pieces and transfer it to a bowl with meat. We also pour in the right amount of red table semi-dry wine, vegetable oil, add dried and chopped herbs such as thyme, cilantro, rosemary, mint, and also put salt to taste. We mix all the ingredients with clean hands, cover the bowl with a lid, tighten it with plastic wrap so that the meat does not absorb excess odors and put the resulting structure in the refrigerator. Marinate the meat to a minimum 6 hours maximum 12 hours, it is better to prepare the veal from evening to night, during which time it will become more juicy.

Step 3: prepare the fat.

First of all, it must be said that veal is a little dry after frying, therefore, basically, pieces of meat are pulled into a fatty beef net or slices of lard are laid between them so that during frying they soak the meat with their fat. This recipe uses meat bacon, take greasy strips, put them on a cutting board, cut each into 2-3 parts, sprinkle the pieces on both sides with black pepper and salt. We shift the cut into a separate deep plate, tighten it with plastic cling film, put it in the refrigerator and let it soak a little with salt and the aroma of black pepper. We keep the lard in the refrigerator for the same amount of time as beef.

Step 4: prepare the grill.

After the required time has elapsed, remove the meat with lard from the refrigerator and let them brew and warm at room temperature for a couple of hours. During this time, we prepare the barbecue, put a couple of dry newspapers or several sheets of cardboard in it, put a dry vine on top of them, a couple of armfuls of dry leaves or brushwood. After falling asleep in the grill 2,5 kilogram of charcoal, which can be bought in any stores, the coal should fill the container to half. Then, with the help of matches, we set fire to a piece of newspaper or cardboard. When the dry branches burn out, we throw a couple more armfuls of leaves or brushwood into the brazier and let the fire flare up again, repeat this process 3 - 4 times. The temperature in the grill should be at least 300 degrees. Approximately through 1 – 1.5 hours there will be enough heat in the container, the coals will begin to smolder and this is the right time for frying kebabs.

Step 5: Fry the veal skewers.

Now we take 1 tablespoon of vegetable oil, grease all the skewers in fat, this process is needed so that the finished kebab easily slides off the metal poles. Then we take a piece of veal, put a strip of bacon on it, and string 2 ingredients on a skewer so that they both fit tightly, and the lard envelops a piece of veal. In the same way, we string the remaining pieces of meat on the skewer, at the rate of 1 serving 4 - 5 pieces. We put the still raw kebabs on a hot grill and start frying them.

There are also a few little secrets in their preparation. First of all, we put the kebabs on the grill so that there are no gaps between the skewers, and they lie tightly to each other. Secondly, during frying, periodically pour the coals with the remaining marinade, and preferably with ordinary water, so that the meat does not dry out and the fire in the grill decreases. It is better not to pour anything on the meat, otherwise, instead of roast veal, you will get steamed veal. Thirdly, you should not constantly turn the skewers from one side to the other, just enough 3 - 4 times Otherwise, you again risk overdrying the meat. The frying of each side of the kebabs takes for 12 - 15 minutes. When the meat is reddened, we check its readiness with a knife, make an incision on one of the pieces of veal, if pink juice flows out of it, then continue to fry the kebabs until fully cooked, if white juice stands out, then remove the skewer from the grill, put them on a large flat dish and serve immediately.

Step 6: Serve the veal skewers.

Veal shish kebab is served hot. If desired, this dish is served with marinades or served with baked vegetables. But the best option is fresh vegetables, such as radishes, sweet peppers, cucumbers, tomatoes, green onions and a lot of different greens, such as cilantro, basil, dill, parsley. Ideal light aperitifs for such meat are red wines, more serious alcohol, such as vodka or cognac, is also suitable. Children prefer to savor this yummy with citrus juices or homemade lemonade. Enjoy! Bon appetit!

- - The distance between skewers with meat and coals should be at least 7 - 10 centimeters.

- - If you cover burning coals with 2 - 3 handfuls of rock salt, they will ignite less and give an even soft heat.

- - To prepare the barbecue, the ideal fuel is charcoal or firewood from fruit trees, such as apple trees, pears, vines, dry branches of juniper, or acacia are also suitable. Do not use firewood from coniferous trees such as thuja, buttermilk, spruce and others, meat will absorb a rather sharp and not very pleasant smell from them. Do not use branches of mountain ash, poplar, aspen, oleander, they contain poisonous oils! Do not use rotten or damp firewood to prepare a fire, because of this it will smoke very much, which will significantly worsen the taste and smell of your barbecue.

- - The best container for marinating meat is earthenware, enamel or glassware, in aluminum containers it quickly oxidizes, this spoils its taste, quality and aroma.

- - Do not forget that for cutting meat ingredients and onions, there should always be separate cutting boards and kitchen knives!

Shashlik is a meat dish popular in Eastern and Central Europe (in Russia, Ukraine, Belarus, Poland, Hungary), in the Caucasus (Armenia, Azerbaijan, Georgia), in Central Asia, India, Iran, Afghanistan, Israel, the Levant, Mongolia, Morocco, Pakistan, Turkey and other places. Shish kebab - meat strung on a skewer and fried over an open fire. Traditionally, it is made from lamb. Today it is also made with pork or beef, depending on regional preferences and religious customs. Skewers can have only meat or meat alternating with vegetables such as bell peppers, onions, tomatoes or mushrooms.

Although the word "kebab" was apparently borrowed from the Crimean Tatars by the Cossacks at the beginning of the 16th century, the dish reached Moscow only at the end of the 19th century. After that, it quickly spread and became popular. In the 1910s kebab was a staple in restaurants in St. Petersburg, and by the 1920s it had already become a common street food throughout urbanized Russia.

Shish kebab often appears on the menu of restaurants today, but still it is usually sold by street vendors who grill this dish on coals. It is also often cooked outdoors during social gatherings, like barbecues in English-speaking countries.

In Iranian cuisine, kebab meat is usually cut into large pieces, while in other countries, the meat is cut into medium-sized cubes, which makes the kebab look like a French brochette dish. The meat is marinated at night in a marinade with high acidity, in particular, in vinegar, dry wine, sour vegetable or fruit juice with the addition of onions, herbs and spices. Shish kebab is mostly cooked on the grill.

Prepare the ingredients: the onion should be chosen small in diameter so that it is easy to put on the skewer; for meat, it is best to use a boneless shoulder blade, although other parts will also work.
1 kg 350 g of meat washed and cut into cubes about 3.8-4 cm in size. You should try to cut pieces of the same size so that they are all well and evenly fried. Place the veal in a bowl with a lid.
Add salt to taste, a few bay leaves, peppercorns, ground black pepper.
3 onions, peeled and cut into thick rings. Separate the rings and put them in a bowl with the meat, mix thoroughly. Cover and refrigerate for one hour. The veal should release juice.
After an hour, remove the bowl from the refrigerator and pour over the food with about 1 tbsp. wine vinegar.
Stir, cover and refrigerate for at least 12 hours (or longer). Stir meat with marinade several times during this period.
Prepare skewers. Thread the veal slices onto them, alternating with the onion rings, leaving about 5 cm of each end of the skewer free so that they can be handled during cooking. Repeat with the remaining meat.
Fry kebabs until tender for 20-30 minutes on coals, periodically turning them. Serve on skewers with fresh vegetables (tomatoes, bell peppers, cucumbers, radishes) or with potatoes baked in foil in the same coals.

Advice:

If you plan to use wooden skewers, then they must first be soaked in cold water for an hour.

In a large glass bowl, mix together 1 kg 350 g veal cut into pieces, 3 chopped medium onions, ¾ tbsp. any red wine, ¾ tbsp. red wine vinegar, 6 crushed garlic cloves, 1.5 tsp. ground coriander, 1-2 tsp sweet or smoked paprika, ¾ tbsp. chopped parsley or cilantro, 1-2 tbsp. lemon juice, 1.5 tsp salt, ¾-1 tsp fresh ground black pepper, ¾ tbsp. olive oil, 1-3 tsp. sugar (optional) and optionally ¾ tsp. or more red chili flakes.
Marinate in the refrigerator for at least one day. Drain the meat and pat it dry with a paper or clean kitchen towel. Pour out the marinade.
Divide the meat equally among 3-4 skewers. Thread the veal. Roast on coals, turning from time to time (you can even bake in the oven). Serve on a plate with couscous and vegetables.

Cut 1 kg of veal into 5-6 cm cubes. Chop an onion and one bunch of green onions. Put them in a saucepan, pour 3 tbsp. vegetable oil and 5 tbsp. wine vinegar or lemon juice. Season to taste with salt and pepper. Pour the marinade over the meat. Cover and refrigerate for at least 4 hours.
Cut 4 onions into rings. 2 zucchini (tomatoes or other vegetables) cut into cubes. Thread meat onto skewers alternately with vegetables and onion pieces. Grill over charcoal for about 10-15 minutes.

In a shallow container, put 1 kg of veal rump, cut into 3 cm cubes. Add 1 tbsp. red wine, 2 cloves of garlic, 2 bay leaves, 3 sprigs of thyme, chopped half of a medium onion, 2 tbsp. olive oil and 1 tsp. fresh ground black pepper.
Mix well with your hands so that the meat is evenly coated with marinade. Cover with cling film and leave to marinate overnight in the refrigerator.
When the veal is marinated, drain the liquid and place the meat on a paper towel to dry. String veal on skewers, alternating to your taste with 2 medium onions cut into 3 cm pieces, 2 red bell peppers cut into 3 cm slices, 100 g of mushrooms and 200 g of coarsely chopped thick strips of smoked bacon.
Lightly season the kebabs with salt and grill over charcoal for 8 minutes, turning frequently. Remove from grill and serve.

Prepare 1 kg of veal by cutting it into pieces of the desired size.
In an enameled container, pour meat with marinade: 50-70 ml of tan or other fermented milk product, chopped onion, a handful of herbs, salt, spices, ground black pepper, juice of half a lemon, one bay leaf and 50 ml of vegetable oil.
Close the container with a lid and put in a cold place for 5-10 hours. Thread onto skewers and grill over charcoal.