Rabbit kebab - a diet and very tasty dish

Kitchen appliances and utensils:

• dishes for pickling meat;
• a large bowl for making marinade;
• tablespoon;
• cutting board;
• knife;
• garlic press;
• cling film;
• barbecue grill;
• large frying pan;
• silicone spatula;
• a large dish for serving kebab with sauce on the table.

Ingredients

Step cooking

Training

For cooking barbecue we will take two carcasses of a rabbit. Animals are small, and I want to fry more kebabs to eat. But if you have only one carcass, then just take the ingredients about half as much, there are no rigid frames.

1. We prepare the carcasses: we cut the meat from the abdominal region, because it is very thin in this place and is not suitable for barbecue, it is better to use it for cooking other dishes. We remove all the offal, they can also be prepared separately. For barbecue, leave the fleshy part - back, breast, paws. We unfold the breast, giving it a flat look, and put it in a dish for pickling. If you use a small pan, you can cut the carcass into several parts to place it more compactly.
   
2. We take a bunch of rosemary, cut off the thick stems, and mimic the greens in our hands and sprinkle the carcasses with it.
   
3. We lay the three stalks of the onion of the baton whole next to the rabbit - we need to pickle the onion itself.
   

Marinating meat

Cooking marinade:

1. Pour 75 ml of olive oil into a large bowl.
   
2. Cut two lemons in half and squeeze the juice from each half into oil. Squeezed lemon halves cut into rings and send to the meat.
   
3. Pour a tablespoon (without slide) of black pepper. Pour 2 tablespoons of apple cider vinegar.
   
4. Squeeze 5-6 cloves of garlic.
   
5. We mix everything and pour the marinade into a container with a rabbit.
   

We cover the container with cling film and put it in a cold place. We leave the meat in the marinade for at least 6 hours, and preferably - for a day. During this time, it is advisable to turn it several times so that it is marinated uniformly.

Sauce making

Towards the end of marinating meat, we make a bonfire and, while it flares up, we will start preparing champignon sauce, which can also serve as a side dish for barbecue.

1. Thoroughly grind a bunch of tarragon (otherwise it is called tarragon).
   
2. Cut into slices 1 kilogram of champignons.
   
3. We heat the pan (if possible, it is better to do it also on the fire), put 100 g of butter in it, help it to melt and immediately pour the chopped mushrooms. Fry them over high heat until golden brown.
   
4. When the mushrooms are fried, pour half a liter of cream into a pan, 1 tablespoon of mustard, salt, mix.
   
5. We wait for the sauce to boil, add chopped tarragon to it, mix for the last time and immediately remove from heat.
   

BBQ cooking

1. Spread the carcass of a rabbit or sliced ​​pieces on a barbecue grill. We lay the grill with meat on the grill.
   
2. And just now it's time to salt the meat. Generously sprinkle it with salt, first on one side, then when we turn it over, then salt it on the other.Next to the rabbit, lay the pickled onion batun. It can also be salted. Onions do not need to bake on fire for a long time - as soon as we notice that it has become soft, we remove it.
   
3. As the meat is cooked, turn it over, making sure that it warms up evenly and fry on all sides. When the barbecue is almost ready, with a silicone spatula, coat it with half the remaining mustard, turn over and repeat the manipulations with the mustard on the opposite side.
   
4. Gently spread the greens from the marinade on the meat and remove the barbecue from the heat on the dish. Spread the prepared champignon sauce on top.
   

Video recipe

We suggest observing the whole fascinating process of preparing this original dish in a video that shows and commented on literally every step so that even the inexperienced chef does not have any questions.

Rabbit kebab is not an everyday dish. It is necessary to approach its preparation with a soul, carefully listening to all the recommendations described. And then you will get an amazingly delicious festive dish, and your guests will be sure to ask you to tell the secret of making such a great snack.

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