Julia Shilova, Writer
Famous writer often suits picnics in his country house. She is a big amateur meat, despite the fact that recently we are fashionable to be a vegetarian.
"I can't without meat and always open the summer seasons with a delicious kebab of three species." I buy, laying off his greens, what I eat, watering the lemon, cut down her slices and laying the layers. After half an hour, the kebab is ready. Recently, I loved the kebab from the fish. First of all, you need to choose the right fish for kebab, because not everyone is suitable for this method of preparation. We can only fry on the open fire only a fairly fatty fish. This is a sturgeon, fish from the family of salmon, tuna or fish-sword. During cooking on an open fire, the surface is slightly charred and the fish acquires an interesting taste, so most often additional flavors for kebabs from fish are not required. However, before placing skewers on a brazier or lattice, you can briefly put the fish into a delicate marinade with a small amount of soy sauce and spicy herbs. You do not need to add a lot of vegetable oil to the marinade, otherwise it will flash flames. It is appropriate to postpone part of the marinade to lubricate the ready-made kebab, thereby giving it a fresh taste. Having rolled the fish to the skewers, you can move the pieces of seafood or sliced vegetables or fruits. Once I made kebabs in the gazebo. Suddenly something gristed. Just in case, I jumped out, and in the same moment the gazebo collapsed! It is good that there was no one inside.
Singer Shura. .
Shura, singer
Shura loves rest in nature and willingly himself fry a kebab. And the artist has recently carried away by carving and gladly cuts beautiful figures from vegetables.
- How nice to come to the cottage with friends. Wonderful weather, nightingales sing, the sun pokes the heat. What to do, how not to relax and treat in the evenings of the kebab? We love meat and prepare it in different ways. But one is invariably: do not soak meat in vinegar! In any way, but the vinegar is somehow not using. It is possible in lemons, in mayonnaise with ketchup input, most importantly - many spices, onions and greens. Even for softness can be used as a marinade kefir. Just 30 minutes - and voila, on the barbecue. I am also a marina fish. I buy a skombury, clean-wash, sprinkle with a small amount of salt, spices. I give to the half an hour so that the fish will put the juice, and on the fire. Have you tried? So try it! Tasty! And the dried vegetables and cheese are suitable for her very well!
Nadia handle, Marina careful, group "shiny". .
Nadia handle, Marina careful, group "Brilliant"
Nadia and Marina know a sense in kebabs, but they consider it to prepare exclusively male occupation.
- We have a tradition in the group: every year we all go to the opening of the skewer season. Guys working in our production center are arranged a real culinary match for the preparation of kebabs. And we try and choose the best. We are confident that the kebab is a male business. A man can not be able to cook anything else, but it's just obliged to make a kebab. We personally prefer kebabs from low-fat dietary turkey meat. This dish is easily absorbed, and there is no feeling of gravity. Here is our favorite recipe: Turkey - 500 g, onions - 350 g, dry white wine - 100 ml, fat - 2 tbsp. l., Black pepper and salt - to taste, greens. For marinada, cut the onions on the rings, salt, pepper, sprinkle with sugar sand and add dry wine. In the marinade, shifting the turkey chopped with slices, cover the plate and put the oppression. After 30 minutes, the meat rinse on the skewer, fry on coals until readiness. Finished kebab feed with greens.
Olga Makovetskaya. .
Olga Makovetskaya, singer
Singer, despite employment, likes to cook the kebab herself. And it does it almost professionally.
- An incredibly funny story happened to me a few years ago. Friends of almost six months persuaded me to go to kebabs on the night to the shore of Oka. When I agreed, we were preparing for this month. Make up shopping lists, all-all the little things and nuances took into account. The day has come. We arrived at a very beautiful place 150 kilometers from Moscow. Around tens of kilometers - no one. They are located and ... discovered that they took everything, and the pan was forgotten with pickled kebabs in the city. I had to look for the nearest village, buy meat there and marine him to the ambulance hand.
I believe that the real kebab must be only from lamb. I like to do it in mustard sauce. For this you need: lamb (fillet) - 400 g, sweet mustard - 2 tbsp. l., Soy sauce - 1 tbsp. l., Vegetable oil - 1 tbsp. l, lemon (or juice) - 1 pc., Kinza crushed - 1 tbsp. l., Salt -
½ tsp., Garlic crushed - 1 teeth.
Prepare marinade: In the deep bowl, connect mustard, soy sauce, vegetable oil, lemon juice, greens, salt and garlic. Put meat into the bowl, marinate at least half an hour. Slide the lamb pieces on the skewers, prepare on the grill.
Alexander Kovtunets. .
Alexander Kovtnets, actor
As soon as a free day falls out, the actor, together with his family, is chosen to the country, where she is glad to prepare a kebab.
- Once we have a funny case associated with the kebab in the country. I prepared a shared juicy kebab, put it on a plate, but did not cover the lid. I called me children. In just a few minutes, we came to the table with the whole family. And they found that the whole kebab ate a neighbor's dog, which was lying on the lawn, very satisfied with a delicious lunch. And we just had to laugh. One of my favorite recipes is a kebab in Azerbaijanis. It will take it for cooking: lamb - 1 kg, onion - 4-5 pieces, vinegar wine or lemon juice - 5-6 st. l., butter butter -
2 tbsp. l., Onions Green, Tomatoes Fresh, Lemon, Greenery of dill and parsley, Black Pepper, Salt - to taste. Cut meat with cubes (30-40 g), put in the dishes, season with salt and pepper, pour out finely chopped onions, parsley greens and water with vinegar. All mixed well, to withstand 3-4 hours in the cold. By the way, there is one subtlety: if you prepare a kebab from a young lamb, then it can be marrying without vinegar. Then the pieces of meat ride on the skewers, lubricate with oil and roar. Separately squeeze the chopped green onions, tomatoes and lemon slices.