GalkaVot is wonderful, Tanya, thank you!!!!!!The Golden Lily is about nice additions…
Recently, a side dish unusual for our family was prepared for shish kebabs, which simply went off with a bang: tomatoes without skin, sweet peppers, celery, carrots, all coarsely chopped, literally into four parts, abundantly flavored with garlic, pepper and stewed in a saucepan. It's so delicious and complements the taste of meat very well!!Alina, you can also complement the shish kebab with mushrooms fried on a grid, and a couple of eggplants.
Very tasty)))
Thanks for the recipes. In the piggy bank, it's good that you started making such collections.It has become easier to search for memorable recipes.I don't just read this website, I really “cook” itKseniyatatyana, do you have a recipe for cooking vegetables on a grill? do they need to be pickled first so that they are not bland? We ate a vegetable barbecue on vacation, because I don't really like meat.I cook vegetables for kebabs by stringing them on skewers or baking them on a grill: marinate carrots and onions in rings for at least 12 hours in a mixture of mayonnaise, my favorite spices, soy sauce and vinegar (so that they are softer), and cut zucchini, champignons, bell peppers into large circles and marinate in the same marinade. but without vinegar and add salt. It turns out very tasty!You can marinate it for half an hour. I just sprinkle with salt, pepper and a mixture of aromatic herbs and smear with olive oil. I make zucchini, eggplant, peppers, champignons like this. I don't like tomatoes in this form.Eggplants turn out very well.:Sprinkle well with Mediterranean herbs (or Provencal), add olive oil, and mix well. Marinate for at least an hour, roast on a grate, add salt.Eggplants turn out very well.:Sprinkle well with Mediterranean herbs (or Provencal), add olive oil, and mix well. Marinate for at least an hour, roast on a grate, add salt.Yes, I forgot, cut in circles 0.5-0.7 thick.Natalia is a wonderful selection for a wonderful season! As my 2-year-old daughter says: ” Daddy loves mYasoo! Mom loves cheese.”Doll in bows, just in time for the season) I already wanted to go to kebabs. But it's still raining(((Le Secret, I need your advice. We want to cook squid on a grill with friends (in salads, boiled-baked are already boring). Can you tell me how to marinate them better? Or just add salt and pepper?I was cooking squid on a grill.Marinated in a mixture of lemon juice + salt + bay leaves.Grease the grill with vegetable oil so that the squid does not stick.You only need to bake for a couple of minutes, because the squid cooks very quickly.Tatiana,
I want to ask your advice. If it is not possible to buy meat for a barbecue the day before the event, can you buy it a week in advance, freeze it and defrost and marinate it the day before?If there are no options at all, buy and freeze.Nicolaitatiana, good afternoon. It's time for you to update this section))) The Internet is littered with recipes , but I still haven't found the perfect recipe for myself. marinate the kebabs in onion juice (without acid), it softens the meat well. If you hang an onion on a skewer with meat, it burns and emits an unpleasant smell. You can add herbs and spices to your taste. Kiwi juice softens meat well, but you need to be careful with it, because meat can soften to an outrage.Now, for the first time, we are faced with a homemade duck, we want to cook it on the grill in whole and in pieces. Please tell me how to do this, which marinade is suitable?I'm not sure about the legs on the grill – they're still a little tougher than a chicken's. I wouldn't grill them. But the breasts can be baked.
According to the marinade, the easiest way would be to marinate them in chopped onions with salt and pepper. It's just a pity to clog up the unique duck flavor with other scents.Ein6teintanyusha, I have a problem with a duck too.… My husband tasted duck shish kebab in Kazakhstan, and now he demands that I repeat it. I bought a duck, but I don't know what to do with it. Please teach me! Should I cut her into pieces or leave her whole? Marinate in onions with salt and pepper? Which herb or spice is suitable? I've never cooked duck, to my shame.…I love baking eggplant, tomatoes and bell peppers on the grill. Then remove the skin and chop into pieces with a knife, mix everything + salt, pepper, olive oil.... Mmmmmm!Thank you so much for your blog - it's so interesting to read and try to cook according to your recipes :) I've mostly tested desserts before, but I decided on the ribs:) Can you tell me which recipe will be closest to the ribs from the restaurant Pid Arsenal in Lviv? Thanks in advance :)Unfortunately, there are no such ones as in the Rib yet.Pitifully:(but we're really looking forward to it someday!!!Thanks for the selection! If I may add, the whole company loves your recipe for fillet in ginger-soy marinade (https://www.vkusnyblog.com/recipe/svinaya-vyrezka-v-soevo-imbirnom-marinade /). This recipe adapts perfectly to the grill. I think you can consider other options for grating a small piece of meat like a tenderloin or a loin sliced lengthwise, marinated according to your recipes. We often bake in such a way that we put it in a salad later. More to add to the wings: there is a wonderful recipe for wings in pineapple marinade on the blog. Just for the option on the grill, we lubricate the wings with pineapple sauce with thickened starch 5 minutes before cooking, and a very good glaze is obtained. And on... Read the whole "Eugenia, can you tell me how delicious it is to bake vegetables on coals?
I always get them kind of dried up and tasteless!
Do I need to marinate them?It is not necessary to marinate, but it makes sense to season. I add herbs of Provence and dried garlic most often. Plus salt and vegetable oil. And then cook over a good heat and try not to overdo it – the vegetables should remain softly crispy.Eugenia, please! And I did it without butter!The oil transmits flavors well, plus it is a good conductor of heat, so vegetables cook faster.PolinaChTatiana, what do you think about beef/pork liver kebabs? It's interesting to cook, but I only trust your recipes. Maybe you have such a dish in your plans? 🙂I haven't cooked it yet, but I'm thinking about making veal liver in the grill. I think it's going to be great.Tatiana, please recommend the sauce for the pork neck shish kebab:)
A large selection of grilled recipes - kebabs, sausages, burgers, ribs. Poultry, fish, pork and beef - recipes with photos from the Delicious Blog
