Shish Kebab with Basturma
Main Dishes • Armenian
Description
Recipe taken from the book by John Smith 'Armenian Cuisine' (1960).
Ingredients
- Veal Tenderloin 5 oz
- Onion 0 oz
- Malt Vinegar 0 fl oz
- Leek 0 oz
- Tomatoes 0 oz
- Orange Bell Peppers 0 oz
- Salt to taste
- Ground Black Pepper to taste
- Herbs to taste
Step-by-Step Guide
Step 1
Trim the tenderloin of tendons, cut into pieces weighing 50–60 grams, place in porcelain or clay dish, sprinkle with salt and pepper, add vinegar, finely chopped onion, and mix.
Step 2
Cover the dish with meat with a lid and place in a cool place for 14–16 hours for marinating, that is, to prepare basturma.
Step 3
Skewer the marinated meat on a metal skewer and grill over hot coals (without flames), turning the skewers occasionally to ensure even cooking of the marinated meat.
Step 4
Serve the shish kebab on a plate, surrounded by the marinated onion along with the meat, halved tomatoes grilled on coals with bell pepper pods, and herbs.
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