1. Caucasian barbecue

In order to cook barbecue in the Caucasian style, you need to cut the lamb into pieces weighing 35-40 g, salt, string on a skewer and fry over charcoal. Serve green or onion, sliced ​​into rings, lemon or tkemali as a side dish for shish kebab. You can also serve skewered tomatoes, eggplant or pickles. Eggplants should be pre-stuffed with fat tail fat with salt, pepper and herbs.

When serving, garnish the dish with parsley. The meat of old animals should be marinated beforehand to improve the taste.

Ingredients: 240 g lamb, 25 g green or onion, spices, 0.5 lemon or tkemali sauce.

2. Armenian barbecue

Cut the fatty lamb pulp into pieces 4 cm thick, sprinkle with salt, pepper, finely chopped onion, add citric acid, cognac or vodka, dried herbs and put in a cold place for 6-7 hours for pickling.

String marinated pieces of meat on a skewer so that they alternate with pieces of tail fat, and fry on the grill, periodically turning the skewer located vertically. After frying, cut off the outer layer of fat and meat on a plate.

When serving, serve as a side dish with onion slices. You can also serve vegetables, spit-roasted tomatoes, potatoes, eggplants as a side dish.

Ingredients: 300 g lamb, 20 g tail fat, 50 g onions, 10 g cognac or vodka, 0.2 citric acid, red pepper, various dried herbs (mint, dill), 20 g fresh herbs.

3. Caucasian beef shish kebab

Cut the loin into pieces of about 30-35 g, salt, pepper, put in earthenware, mix with grated onion, chopped garlic. Sprinkle with lemon juice, put in a cold place for 6 – 8 hours. Then string the pieces of meat on skewers and fry on coals, in a gas oven or on an electric grill until cooked. Be sure to serve a lot of greens to the barbecue – parsley, basil, cilantro, tarragon, green onions.

Ingredients: 1 kg of young lamb (loin), 3 – 5 onions, salt, black and red ground pepper, lemon juice, garlic.

4. Beef skewers

Cut beef fillet or meat of the first grade into pieces of 30 g each, add chopped onion, salt, black pepper, fruit vinegar, bay leaf, allspice, mix and marinate in an enamel bowl for 2-3 days. Then String prepared meat on a skewer, alternating with onion rings and fry over charcoal until tender. During frying, brush the meat with melted butter from time to time.

Ingredients: 310 g beef fillet, 40 g onion, 5 g melted butter, spices, 10 g fruit vinegar.

5. Beef skewers with onions and champignons

Beef fillet cut into cubes. Vegetable oil is rubbed with red ground pepper. In this composition, the meat is kept for about an hour. Onions and champignons are cut into rings. Pieces of meat, onions and mushrooms, alternately, are strung on a skewer, sprinkling with the remaining marinade, and roasted over coals. Salt and pepper the cooked skewers to taste.

6. Georgian beef skewers

Peel the beef tenderloin from the films and put it on a skewer in its entirety. In order for the tenderloin to retain its shape and not shrink during frying, it must be tied to a skewer with thick threads. The tenderloin is coated with vegetable oil, or you can moisten it with cold water. The skewer is placed over the coals and, rotating, fry the meat until tender. Juicy meat is cut across the fibers with a slight bevel into slices up to 2 cm thick, then salted, peppered to taste and smeared with spicy adjika. Shashlik is served hot with sprigs of parsley and other herbs, as well as hot tomatoes fried separately on a skewer, from which, if desired, you can remove the skin.

7. Georgian beef shish kebab

From the pulp of beef, which needs to be cleaned of films and tendons, cut into small identical pieces, put in earthenware or enameled dishes. Then мясо пересыпают смесью соли, черного молотого перца, мелко нарезанного лука, молодых семян кориандра, взятых по вкусу и разведенных в нескольких ложках фруктового или винного уксуса. Everything is well mixed, the dishes are closed with a lid and put in a cool place for 12 hours. Then сок слегка отжимается, а мясо очищают от специй. Pieces of meat are strung on a skewer and smeared with vegetable oil. Roast over coals until tender.

It is necessary to carefully monitor the heat so that it is constant, but even.

8. Tajik lamb shish kebab

Lamb pulp is cut into pieces weighing 20-25 g, salted, peppered, mixed with finely chopped onions, poured with vinegar and put in a cool place for 2 hours. Then куски мяса нанизывают на шпажки и обжаривают над hot coals. When serving, shish kebab on skewers is placed on a plate, sprinkled with chopped onions, herbs. A salad of fresh vegetables or green onions is served separately.

9. Pork skewers

Take lean pork meat, cut into cubes, sprinkle with salt and pepper. Then нарезать яблоки, очистить головки лука и пропарить их несколько минут, помидоры разрезать пополам. Remove the seeds from fresh pepper pods, cut the pods, if canned pods are taken, they are cut in half or cut into four parts.

The meat is strung interspersed with onions and apples on a skewer, greased with butter or vegetable oil and spicy sauce. As soon as the meat is ready, the barbecue is served on the table. Prepare 4-5 skewers. The garnish is boiled rice or potatoes, hot sauce, green onions, tomato or cucumber salad.

Ingredients: 500 g of lean pork, 3 onions, 5 tomatoes, 2 peppers, 2 tablespoons of vegetable or butter, hot sauce, salt, pepper, 5 pickled or canned apples.

10. Lamb skewers with zucchini

Cut the pulp of the hind leg of a young lamb into medium-sized pieces, salt. Then очистить от кожицы кабачки, нарезать кружочками и посолить. String pieces of meat on skewers, alternating them with circles of zucchini, brown the kebabs well over non-hot coals. Remove skewers from heat, let cool for 10 minutes, sprinkle with chopped herbs, moisten with beaten egg and bake again over coals. Serve skewers hot with vegetables and herbs.

11. Uzbek barbecue

The lamb is cut into small pieces, the onion is chopped, poured with marinade, mixed and left for 3 hours in a cold place. Then мясо нанизывают на шпажку, на конец которой насаживают кусок сала, посыпают мукой, жарят над hot coals. Serve 3-4 skewers per serving. Garnish – chopped onion and parsley.

For the marinade: anise 0.5 g, onion 10 g, red pepper 0.5 g, vinegar 3% – 5 g,

12. Tajik lamb shish kebab

Cut the lamb pulp into pieces of 40 g, mix with pieces of chopped fat tail fat, onion, spices to taste, pour over lemon juice, leave in a cold place for 2-3 hours. Remove the prepared meat from the marinade, peel the onions. Thread pieces of meat on skewers, alternating them with pieces of tail fat, and fry over coals. Drizzle the finished skewers with lemon juice. Serve with hot tomatoes baked on skewers separately.

13. Chicken barbecue

Chop the chicken carcass into equal pieces of 30-40 g each, add the chopped onion. Marinate in a solution of citric acid or in 3% vinegar, or in fruit vinegar for about three hours. The meat in the marinade is in a cool place. After marinating, string chicken pieces on a skewer and fry over coals, brushing the kebab with vegetable oil and pouring the remaining marinade. Serve chicken skewers hot with fresh vegetables.

14. Poultry shish kebab

Grate the carcass of chicken or duck boiled until half cooked inside with salt, spices, red and black pepper, lightly grease with vegetable oil. Tie the wings and legs tightly. Then всю тушку птицы смазать растительным маслом с солью снаружи. Put the carcass on two skewers to make it easier to turn. Roast the bird over coals until tender. Cut the finished carcass, put it on paper, sprinkle with chopped garlic and herbs, wrap and hold for 10 minutes to give the barbecue a flavor. Serve spicy tomato sauce with hot skewers.

15. Chicken skewers in walnut marinade

Cut the chicken meat into small pieces and rub with a mixture of finely chopped onion, crushed garlic, roasted and crushed nuts and vegetable oil. Leave the prepared meat for 30 minutes. Then посолить и поперчить по вкусу. Thread the pieces onto skewers and, turning them continuously, fry over hot coals until tender. Serve spicy tomato sauce with hot skewers.