Armenian kebab is soft and juicy on the grill

Step-by-step preparation

Cooking time: 6 hr 30 mins

1. STEP 1

   

   How to fry Armenian kebab on the grill? Prepare the necessary products. Traditionally, Armenian kebab is made from fatty lamb or pork. It is best to use the neck, it has a lot of fatty layers that will make the kebab especially juicy.

2. STEP 2

   

   Rinse the meat in water, then dry it well; excess moisture when frying the kebab will prevent it from browning. Cut off the films from it, cut out the veins, cut into portions. Choose the size of the pieces according to your taste. The finer the cut, the faster it will cook on the grill. I prefer medium size pieces.

3. STEP 3

   

   Peel one large onion, rinse and grate on a fine grater, be sure to leave the resulting juice - this is the basis of the marinade! Armenian kebab is prepared without the addition of mayonnaise, mineral water and other unnecessary ingredients - only with onion juice and cake.

4. STEP 4

   

   Add the grated onion mixture to the salad bowl or bowl with the sliced ​​meat.

5. STEP 5

   

   Add salt and dry seasoning consisting of a mixture of ground sweet paprika and ground hot pepper. If desired, you can add other spices or herbs. Mix the meat thoroughly with pressure so that each piece is coated with onion gruel and spices. Leave the meat to marinate for 1 hour.

6. STEP 6

   

   After this, peel, rinse and cut the remaining onion into large, wide rings. Place the slices into a container and add vegetable oil. Use either olive or sunflower, but odorless so that the meat does not “draw” it into itself.

7. STEP 7

   

   Stir the meat carefully to avoid damaging the onion rings. Leave it in the cold for 4-6 hours, preferably overnight. Before cooking, be sure to remove the marinated mass from the refrigerator and leave it at room temperature for 1.5-2 hours, since cold pieces of meat will not fry well - they will be cooked at the edges, but will remain raw inside.

8. STEP 8

   

   Place pieces of marinated meat on skewers alternately with onion rings. Do not pour out the marinade; it will be needed during frying.

9. STEP 9

   

   Grill the kebab on the grill over hot coals for 15-20 minutes. Be sure to keep an eye on the frying, rotate the skewers so that the meat is fried evenly. Pour 100 ml of water into the remaining marinade and pour it over the kebabs from time to time so that they do not become dry during the frying process.

10. STEP 10

    

    Serve the finished Armenian kebab with fresh herbs: parsley or cilantro, pepper, tomatoes, ketchup or other sauces. Bon appetit!

Comments on the recipe

Alyona

27.08.2023

4.6

One of the most delicious and at the same time simplest marinades for barbecue is onion marinade. I really liked the prika recipe. It is the Armenian kebab (khorovats) that is cooked in onion marinade using a minimal amount of spices. We made some minor adjustments on our own. From experience, we always take onions 1:1 to meat. For example, for 1 kg of meat 1 kg of onions, you can take a little less, just a little. Grind the onion in a blender into a paste. Again, from experience, it is better not to use red or white onions. If you have no time or are too lazy to tinker with a blender, you can simply chop the onion finely and thoroughly mash it with pieces of meat. Marinate for about an hour. This is enough for the meat to absorb the onion juice and soften. There is no need to leave the meat in this marinade overnight, it can spoil the meat, here we disagreed with the author of the recipe. We did not use oil for this marinade. The kebab according to this recipe turns out to be the most tender, it just melts in your mouth. We, like the author, used the neck. An excellent recipe if you spontaneously decide to cook barbecue, or “guests are on the doorstep”. While the grill is heating up, the meat is already marinated. In total, it takes about an hour along with cooking. An excellent, simple and very tasty recipe, cook with pleasure!

joschkin

27.08.2023

4.9

This pork recipe that I recommend is also quite good.

Olga

27.08.2023

5

It is better to add the onion not in rings but in petals, cut the onion lengthwise into several parts, depending on the size of the onion, and then string these petals between pieces of meat, then the onion does not burn during cooking and it turns out very tasty. This is the most delicious shish kebab recipe. I just don’t add much grated onion. or I don’t put it in at all. It's all about the spices and oil.