Karsk mutton shish kebab, step by step recipe with photo


Step 1

Photo of the preparation of the recipe: Lamb shish kebab in Karsk, step No. 1

Wash the meat, cut into 4 identical pieces, cut off excess fat and films. Make shallow cuts on the meat so that it is better marinated.
Peel and chop onions, wash and chop green onions. Mix onions and green onions with salt, pepper, basil, put in a deep bowl. Pour kefir with vodka.
Place the meat in the marinade and mix well. Cover with a cling film or cling film and leave at room temperature for 3 hours.

Step 2

Photo of the preparation of the recipe: Karsk mutton barbecue, step №2

The kidneys should be thoroughly cleaned of the outer film, cut out the ducts and connective tissue. Make an incision crosswise on each kidney. Put in cold water for 1 h 30 min., Changing the water three times. Again, shift the kidneys into fresh water, adding lemon juice to it, and leave for another 1 hour.

Step 3

Photo of the preparation of the recipe: Karsk mutton barbecue, step number 3

Rinse the kidneys under running water and place in the marinade for meat. Cover and refrigerate for 4–5 hours.

Step 4

Photo of the preparation of the recipe: Lamb kebab in a Karsk style, step №4

String pieces of meat on skewers or skewers. To put on one kidney from one end of a skewer, from a tomato – on the other. Grill until cooked, about 15–20 minutes.

Mistress note

There is a city of Kars in Eastern Turkey, not far from the border with Armenia. Lying far from tourist routes, it is not widely known. Meanwhile, this city has a rich and very difficult history. In the X century, it was the capital, first of Armenia, and then of the Kara kingdom under the control of the younger branch of the Armenian royal dynasty. At the end of the XI century it was captured by Byzantium, later – by the Seljuk Turks. In the XII century, the city became part of the Georgian kingdom, and in the XVI century the Turks again conquered it. During the Russo-Turkish wars, Kars repeatedly passed from hand to hand, until in 1877 it was finally taken by the Russian troops and according to the San Stefano Peace Treaty of 1878 it passed to Russia. In 1921, the Country of Soviets, for some strange reason, forced Armenia to agree to the annexation of Kars by Turkey. So the city again became Turkish. But there is one page in the history of the city that forever linked his name with Russian culinary classics. We are talking about a five-month siege of Kars in 1855, as a result of which the garrison of the city capitulated and Kars was captured by Russian troops. The brilliant military leader, General Nikolai Muravyov, led the operation. The capture of Kars was such an important victory for Russia that Muravyov was granted the title of Count Karsky. Our hero brought to Petersburg not only stories about the exploits of our soldiers, but also a new way of cooking meat on an open fire – barbecue. The general in the halo of fame was so popular in high-class salons that the fashion for a new dish instantly spread to both capitals. And the last one. The Kars region has always been famous for sheep farming, that is, for something, and there was plenty of lamb there. Maybe that’s why the skewers of Kars are not made from small pieces of meat, but from one large piece, and from a strictly defined part of the carcass.

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