Everyone knows that a barbecue – it is not just a cooking process, but an art. The very preparation for this action is already sets a festive mood. And that picnic was a success as well as possible, you should consider beforehand: what and how you cook.

Our ancestors in ancient times learned to cook on the fire and coals.
Incidentally, the word “barbecue” in the Russian language and was completely by accident. This is a misrepresentation of the Crimean Tatar word “nuts” – “spit”, “shishlyk” – “something on a skewer. In Russia, the meat was called “spinning” – turn on a spit. In Armenia, kebab called “Cravats”, and in Azerbaijan – “kebab” in Turkey – shish kebab. In the west, the meat is prepared on the grill. In some parts of Africa, local Aborigines make shish kebab from a leaver. In Georgia, for the most expensive guests make “mtsvadi” dry vine. Small pieces of meat on skewers and distributed in South-East Asia: Thailand, Malaysia, Indonesia, – called satay. Two major advantages of barbecue were bribed, and to date: firstly, the unique taste and aroma of smoke, and, secondly – ritual itself, the cooking process on the nature and the outdoors. To date, say – kebab, implies a holiday or a picnic outdoors with your family or in company with friends.
Kebab (classic recipe)

Preparation time – 135-195 minutes

1 kg mutton, 5-6 onions, 1 bunch green onions, 0.5 cup 3% vinegar, 3-4 tomatoes, 4 tablespoons of sauce tkemali; dried barberry – on the tip of a knife, 1 lemon, 20 g melted mutton fat , black pepper powder, green, salt – to taste.

Koreiko or hind leg of mutton, liver, kidneys, beef, pork can be used to make shish kebab.
Meat cut in small pieces, lay in a bowl, add salt, sprinkle with pepper, add chopped onions, vinegar or lemon juice and stir. Dishes cover and for 2-3 hours to put in a cool place for marinating.

The pieces of meat strung on a metal skewer alternately with onions, sliced rings, lubricate them with melted fat-fat.

Fry on the grill over hot coals without flame for 10-15 minutes, turning the skewer so that the meat is evenly fried. In the absence of barbecue skewers can be cooked on an electric grill or pan.

Served or green onions, sliced lemon rings or tkemali sauce, tomatoes. Before serving, decorate with greenery and barberry.

Calories 1 serving (200 g): Pork – 700 kcal; skewers of beef – 374 kcal; mutton kebab – 409 kcal.
There are many options for cooking shish kebab: lamb, pork and beer, pork or lamb, baked fish with rice, beef tenderloin, beef with rice, in Dakar, beef Georgian, beef with onions and mushrooms, pork, lamb with courgettes, lamb in Tajik, Chicken carcass of poultry, chicken in peanut marinade, sturgeon.