ARMENIA, GEORGIA, LITHUANIA, RUSSIA, UKRAINE TURKEY
Marinaded and barbecued, anything you like.
- 1 kg beef, cubed
- 500 g yoghurt
- 250 g onions, chopped small
- 20 g paprika Salt
Combine the cubed beef with the onions and yoghurt, mix by hand. Marinade overnight. Add the seasonings, and put the beef onto the skewers. Barbecue or grill, turning constantly, for 20 minutes. Serve with grilled vegetables in lavish bread.
- 8 lamb chops
- 1 aubergine, sliced thick along length
- 4 plum tomatoes
- 250 g onions, chopped, blended with juice, molasses and vinegar
- 4 red peppers, de-seeded, halved
- 90 ml olive oil
- 60 ml red wine vinegar
- 30 ml pomegranate molasses
- 20 g hot paprika
- 15 ml lemon juice
Mix onion, seasonings and basil leaves together in a large bowl Rub the chops in this mixture. Leave to marinate for at least 24 hours, re-rub the meat at least once during this time.
Cook over a wood-fired barbeque until done. Serve with potatoes that have been par-boiled, sliced and tossed in any remaining marinade with a little oil and then roasted. Sprinkle with salt and pepper, serve with salad, thinly sliced red onion and bread.
Lamb and Pork
- 500 g lamb / mutton, cubed large
- 100 g pork kidneys
- 100 g scallions
- 75 g onion
- 15 ml red wine vinegar
- 1 lemon, juice
- Black Pepper
Marinade meat in lemon juice and vinegar for 24 hours. Grill and turn constantly. Serve with spicy tomato sauce and spring onions. Decorate with lemon slices.