English
Deutsch
español
français
italiano
-
Newest
Light salmon roll
Omelette with cherry tomatoes and cheese
Rice sponge cake
Spaghetti with shrimps in creamy garlic sauce
Cabbage with champignons
Beef Stroganoff with Mushrooms and Cream
Lamb shish kebab and camping kharcho
Meat for such a barbecue can be taken from any part of the lamb carcass. We, for example, prepared several skewers from a shoulder blade, and the rest from a hind leg. The skewers from the hind leg turned out to be somewhat more tender, so the shoulder blade could be marinated longer. If you bought the most tender part of the carcass - the loin, the kidney part - then an hour of marinating in onion and pomegranate juice will be enough for you. For our camping kharcho, you can take the most unfortunate pieces, in your opinion - the toughest or ugliest, in the soup it will not be noticeable at all, especially if you chop the lamb really finely
How to cook Lamb shish kebab and camping kharcho
Step 1
Coarsely chop the meat, thinly onion, put in a bowl, squeeze with your hands until juice appears, mix with meat and pomegranate juice with seeds. Marinate 5-12 hours.
Step 2
Thread meat onto skewers, grill over coals, turning, until desired doneness. Submit immediately.
Step 3
For kharcho, finely chop the meat from 1 skewer.
Step 4
Fill the cauldron 2/3 with water and hang it over the fire or bury it in the coals. When it boils, put the rice, cook for 10 minutes, add the onion from the marinade.
Step 5
Burn the tomatoes over coals, remove the skin, chop the pulp, add to the soup.
Step 6
In 10 minutes. put meat, salt and seasoning for kharcho, cook for another 10 minutes. Season generously with chopped herbs, put crushed garlic and serve.
Reviews: 0
0 Overall ratingHave you already prepared this recipe? Tell what you think.
Write a review
Trending
Homemade chicken sausage with gelatin
Homemade chicken sausage with gelatin is a great alternative to the “store-bought” one, if only because adding artificial flavors, dyes and any preservatives to the composition is unlikely to come to anyone’s mind. And in this case, the quality of ra
Azu in Tatar style
Azu is a Tatar dish that gained popularity in Soviet times. Traditionally, azu is made from lamb or beef, with onions, potatoes and pickles added. Everything is cut into strips and stewed in tomato sauce.
Funchoza with chicken teriyaki
Funchoza teriyaki is a classic dish of noodles, meat, vegetables and sauce, common in Asian cuisine. It is based on glass noodles - a product made from bean or grain starch. When cooked, it becomes transparent. Funchoza has a pleasant property - the
Tokosh, Uzbek dolma
Uzbeks also cook dolma. Only in the Uzbek version this dish is called tokosh. The difference between the Uzbek tokosh and the Caucasian dolma is that a large amount of meat broth is added to the tokosh - beef, chicken - but without the addition of to
Shashlik with mayonnaise
Pork shashlik with mayonnaise turns out tasty and juicy. It is best to marinate pork neck - the most satisfying and juicy part of the meat. But you can also use hip tenderloin with layers. Mayonnaise softens even the toughest meat well, and the shash
Ojahuri from veal
Ojakhuri is a classic Georgian dish. In fact, this meat and potatoes are a win-win combination. You can use different types of meat for ojahuri. We will choose tender veal. Odeakhuri is traditionally served on a ketsi (clay plate) to keep the dish ho