Rotisserie Tenderloin
Main Dishes • Armenian
Description
Recipe taken from the book by John Smith 'Armenian Cuisine' (1960).
Ingredients
- Veal Tenderloin 5 oz
- Tomatoes 0 oz
- Orange Bell Peppers 0 oz
- Onion 0 oz
- Lemon ¼ piece
- Salt to taste
- Ground Black Pepper to taste
- Parsley to taste
- Butter to taste
- Vinegar essence to taste
Step-by-Step Guide
Step 1
Clean the tenderloin from tendons, cut into pieces weighing 200 grams, sprinkle with pepper and salt, thread onto a skewer, and grill over hot coals (without flames) until cooked, periodically brushing the meat with melted butter mixed with vinegar.
Step 2
Wash the bell pepper and tomatoes, dry them, cut in half, thread onto a skewer, and grill over hot coals (without flames).
Step 3
Remove the grilled pieces of meat from the skewer and place them on a plate.
Step 4
Arrange the grilled, peeled bell pepper and tomatoes, as well as slices of raw onion, around the kebab.
Step 5
Place lemon slices on the kebab.
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