Armenian shish kebab is soft and juicy on the grill

Step-by-step cooking

1. Step 1:

   

   How to fry an Armenian shish kebab on the grill? Prepare the necessary products. Traditionally, Armenian shish kebab is made from fat lamb or pork. It is best to use a neck, there are a lot of fatty layers in it, which will make the kebab especially juicy.

2. Step 2:

   

   Wash the meat in water, then dry it well, excess moisture when frying the shish kebab will prevent it from turning brown. Cut off the films from it, cut out the veins, cut into portions. Choose the size of the pieces according to your taste. The smaller the slicing, the faster it will fry on the grill. I prefer medium-sized chunks.

3. Step 3:

   

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

4. Step 4:

   

   Add the grated onion mass to the salad bowl or bowl to the meat slicing.

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 spices. Mix the meat thoroughly with pressure so that each piece is wrapped in onion gruel and spices. Leave the meat to marinate for 1 hour.

7. Step 6:

   

   After that, peel, rinse and cut the remaining onion into large, wide rings. Pour the slicing into a container, pour in vegetable oil. Use either olive or sunflower oil, but odorless, so that the meat "does not draw" it into itself.

8. Step 7:

   

   Gently mix the meat so as not to damage the onion rings. Leave it in the cold for 4-6 hours, preferably overnight. Before cooking, the pickled mass must be taken out of the refrigerator and left at room temperature for 1.5-2 hours, since cold pieces of meat will fry badly — they will cook around the edges, but inside they will remain raw.

9. Step 8:

   

   Put pieces of pickled meat on skewers alternately with onion rings. Do not pour out the marinade, it will be needed when frying.

10. Step 9:

    

    Fry the shish kebab on the grill, over hot coals, for 15-20 minutes. Be sure to watch 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.

11. Step 10:

    

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