How to learn how to cook delicious Karski kebab 🍢

Kitchen appliances and utensils:

• barbecue;
• skewers;
• tenderizer (softener hammer for meat);
• cutting board;
• sharp knife;
• blender
• deep bowl;
• gauze;
• juicer;
• flat plate;
• plastic tray;
• charcoal packaging;
• Matches
• coal burner;
• serving dish.

Ingredients

Step cooking

1. For barbecue you will need to take about 1 kg of tenderloin. Lamb, pork or beef will do. First, pieces of meat must be slightly beaten with a hammer. Also for these purposes, you can use a tender to make the meat softer. Thus, the tenderloin will need to pickle less, while it is better saturated.
   
2. We peel 2 large onions from the husk and cut with a knife into 4-6 slices. Then shift the onions into a blender and chop.
   
3. We cover the bowl with gauze and spread on it the resulting onion gruel. Squeeze onion juice from it. If this is not done, then the remaining small onion tissue sticks to the meat, burns and gives an unpleasant bitterness.
   
4. From 1 lemon squeeze the juice through a juicer. Add lemon is not necessary, but it will give the meat a slight sourness.
   
5. We add lemon juice in a bowl to onion juice.
   
6. Cut the tenderloin from all sides well to taste and season with black ground pepper. You can add more spice to the barbecue by sprinkling meat with red paprika. Add it to your taste. You can also experiment with the taste of barbecue, adding various spices that are well suited for meat.
   
7. We put the salted and seasoned tenderloin on a flat plate and leave it to stand aside. At this time, we lay out on the table 400-500 g of pork or mutton fatty net.
   
8. Wrap each piece of tenderloin in a fat net. If fat remains at the edges, then it can be cut with a sharp knife.
   
9. Put the tenderloin wrapped in fat into a plastic tray and fill everything with juice of onion and lemon. Leave the meat to marinate for about 2 hours. During this time, the tenderloin must be turned several times so that the meat is uniformly marinated.
   
10. On the brazier we heat the coals, and while they are warming up, we string the tenderloin on skewers. For each piece of meat, 2 skewers will be required so that the kebab does not twist, and it is convenient to turn it over. Tomim barbecue on a hot corner until a brown crust appears on each side. Fry the barbecue until cooked. On average, it takes 40-45 minutes. It is important to ensure that the meat does not burn. When frying, the fat net melts and soaks the meat, making it soft and juicy. Do not worry if the fat net begins to burn, before serving the kebab on the table, you can remove it.
    
11. Put the finished barbecue on a plate with a salad leaf. You can serve it with fresh vegetables or slices of bread. We cut the meat into pieces with a thickness of 1 cm. The tenderloin is soft and juicy, while there is a slight sourness.
    

Video recipe

The video is dedicated to the process of cooking skewers of Kars.This is a special way of frying pork or lamb tenderloin, which is described in detail and in stages in the video. All the ingredients you need are listed at the beginning of the video and are designed for 1 kg of meat, so, if necessary, you can independently adjust the volume of products.