Barbecue Dym'OK

["Tkemali"]

Barbecue Dym'OK

Category: Meat dishes

Ingredients
For 6 skewers:
Pork tenderloin	1-1.2 kg.
Spices (can be replaced with a ready-made set):
Peppers: black, allspice, paprika, chili	½ tsp each.
Coriander	½ tsp.
Nutmeg or turmeric	¼ h. L.
Dried onions or garlic or tomatoes	taste
Provencal herbs or marjoram, basil, oregano	1 tbsp. l.
Marinade:
Semi-sweet red wine	100 ml.
Wine or table vinegar	1 tbsp. l.
Tomatoes, bell peppers, turnip onions	2 pcs.
Bay leaf, sweet peas	6 pcs.
Lemon ring or sumac	1 PC. or 1 tsp.
Salt	1/2 -1 tsp

Cooking method

• Mix the spices well.
• Cut the meat into pieces, mix with spices, leave for 1-2 hours.
• Prepare the marinade, for this the tomatoes are not cut into large cubes, but the peppers and onions, so that later, if desired, can be used on a skewer. If you use kebabs with something spicy and salty, then salt can not be added to the marinade.
• Pour the marinade over the meat, which should cover the meat completely, if the marinade is not enough, then add some water.
• Marinate for another 4-6 hours, not worth it anymore.
• Skewer the meat, layering with pepper and onions from the marinade and fry over charcoal.
• 
• While the coals for the kebab are burning, we bake vegetables for the salad: eggplants, peppers, tomatoes until the skin is charred.

• Put the baked vegetables in plastic bags and let them cool slightly so that they do not peel them hot.

• Remove the vegetables from the bag, remove the burnt skin, it comes off very well, peel the seeds from the pepper, crumble everything.

• Add garlic, herbs, pickled onions to vegetables, you can

• Pickled small onions (Tatyana1103)

• salt, season with olive oil.
• 
• While they were making the salad, the kebab was also prepared, but what a kebab without sauce. In our case, Georgian sauce "Tkemali"
• 
• For the sauce you will need:
• Plum
• Garlic
• Hot green pepper
• Salt and sugar
• Hot ground red pepper
• Fresh herbs: cilantro, dill or no greens at all, I only take dill
• Coriander
• 
• 1. Wash the plum, place in a saucepan, pour in a little water, about 1 tbsp. per kilogram of plums, and put on fire. The softer and juicier the plums, the less water you need. After a few minutes of boiling, the plums will begin to juice themselves, so do not overdo it with water. Boil the plums until soft, 5-15 minutes, as soon as they begin to burst, to boil - remove from heat.
• 2. Throw the plums into a colander and let the liquid drain, 10 minutes. Remove the liquid, but do not pour it out yet, because it may still be useful for the desired consistency of tkemali, and wipe the plum in another container, in any way convenient for you.
• 3. Add salt and sugar to the plum puree, according to your taste, the taste of the sauce should be sweet and sour. Do not try to immediately achieve the desired taste, since the sauce will still be cooking and more spices will be added. Let the puree brew a little while the spices are being prepared.
• 
• 4. Chop garlic, hot peppers and herbs with a blender or in a meat grinder. Coriander, if in grains, then grind, but not into dust or use already ground.
• 5. In the plum puree add a little of the left broth, bringing the consistency of the sauce to the desired. The sauce should be thinner than you would like to have it ready-made. Firstly, it will boil down a little more, and secondly, after cooling down, it will thicken a little more.
• 6. Add chopped garlic with herbs, coriander and red pepper to the sauce. Mix everything well. To taste, the sauce should have a pleasant sweet-sour-hot-spicy taste. You can add salt and sugar if you feel that there is not enough.
• 7. Put the mass on fire, bring to a boil and simmer for 10 minutes, stirring constantly, not allowing the mass to stick to the bottom of the pan. Be careful the mass may spit!
• 8.Pour the sauce into sterile jars, I have 200-250 ml., Under the very lid, screw the lids and under the blanket until it cools completely.
• 9. If the sauce will be stored at room temperature, add a little apple cider vinegar or wine vinegar to it before pouring into the jars.
• 
• 
• Have a nice rest and delicious barbecue!

[Tatyana1103]

Tatyana1103, Tatyan, super barbecue! ...

[Galina]

Galina, treat yourself to a shish kebab for health, as they say: "I have suffered over the years", gradually salad and sauce were added to it. We try to try different recipes, but we come back to this again and again.

How beautiful and delicious everything is!

[Galin]

Galin, help yourself

Yeah thank you I want to live

[Kalyusya]

Kalyusya,

Tanya, persuaded. I'm going.

persuaded. Food

[Tanya!]

Tanya! How lovely! I admire you! The trips and descriptions are very interesting and the pictures are very beautiful! Thank you very much for all the travel! And the kebab ... well, you 🔗

[Olenka]

Olenka, thanks for the kind words, treat yourself to the kebab, it is very tender, because it is for this kebab that we use only pork tenderloin and even those who refuse the kebab because of its fat content enjoy this

Wow, what a shish kebab!
You can go crazy. From the photos of some I sit and lick my lips, and imagine in reality how delicious it all is!
Tanya, thank you! I cook shashlik only from the pork neck, but here's a thinner tenderloin.
Now I stick the whole monitor with these emoticons
Tanya, thank you! A joy for the eyes and tummies!

[Ritochka]

Ritochka, every day a tenderloin barbecue is, of course, expensive, but a couple of times a season - it's worth it

Tanya, how lovely! In one recipe - there are three of them and so deliciously shown and described, just lovely.

[Vika]

Vika, help yourself, there is still time to try such a shish kebab this year they promise to be warm

It smelled like smoke and meat! Class!

[Angela]

Angela, help yourself

Tatyana, will you be offended if I add a fly in the ointment to your barrel of honey?

My son-in-law has almost exactly the same brazier, concocted by some "skilled in the barbecue business," and replicated in countless quantities ... In the lower part, he has a bunch of holes drilled around the perimeter, like yours. So because of these holes, the coals are actively blown by the wind, and as a result - the temperature under the meat is not controlled by anyone. A breeze blew - the coals began to play with a frenzied temperature unnecessary for barbecue, and, as a result, burnt parts of meat and onions, like in your photo, which, to put it mildly, add neither taste nor appetite, but only bitterness from charring. And with this, on such a grill, nothing can be done. Just throw it away, or hand it over for scrap, and purchase a brazier, the temperature at which you can maintain exactly the one that is needed and useful for delicious juicy and non-charred kebabs ... I don't like Stalik, but he has a lot of useful information on how to fry delicious juicy shish kebab, at what height, at what state of the coals, etc., and how to control the temperature at which the shish kebab will then not remotely resemble campfire fires ...
Sorry ...

[Constantin]

Constantin, excuse me, what a brazier is, this is, if once a season we go out to barbecue, for this we do not need a barbecue. The shish kebab is cooked by my husband, and it always turns out to be very juicy, this recipe was taught to him by the owner of the local shish kebab many years ago, and he never let us down. Roasted meat gives a special aroma and charm to the meat, and vegetables in this kebab are used so that the meat does not come into contact, no one eats them, for this there is a sauce and salad of baked vegetables.
And if you are such a professional in cooking barbecue, I will love to admire the cooked by you, and we all know how to write

[Constantin]

Constantin, why are you discussing the barbecue? For us, for example, me personally, in general it is not interesting. We are talking about the barbecue itself, but it is excellent: girl-yes: and, probably, you need to discuss the structure of the barbecue either in another topic or on another forum. IMHO

[Kapet]

Constantin, why are you discussing the grill ??

Sorry, I'll shake it ...
A good barbecue is half the battle. I personally don’t do barbecue. The husband believes that he does not tolerate female hands. Well, great. You can relax and laze.

So, he has already tried several barbecues. And he was unhappy all the time. As a result, I cooked it myself. I didn't understand why this wasted money, time and effort. In my opinion, they were all alike.
But when I tried the shish kebab, cooked on a new grill, I realized that the difference is very noticeable. The recipes are the same, but the shish kebab is much juicier and never burns. Still, you must admit that black crusts on meat are tasteless ...

Kapet, did not want to offend anyone. I just specified that on another grill the result will be even more magical.

Tatyana1103, I will show your recipe to my husband. He already has a wagon and a small cart in his piggy bank. Suddenly this one will become another favorite.
According to the description and photographs, I salivate like a river. (And there is still an hour before lunch!)

And if you are such a professional in barbecue cooking

No, not a professional, absolutely ... It's just that there is a difference between grilled meat and charred meat, and it is expressed in the bitterness of the latter ...

Shl. For some time now I have been making barbecue only in the tandoor. In it, the meat turns out invariably juicy, as it should be baked, and you still need to try very hard to burn it in it ... And if we make a shish kebab somewhere in nature, then we choose a place for an impromptu barbecue in a lowland or a hole so that there is no breath or gusts of breeze violated the cooking temperature. That is, the key to success is complete control over the coals and their temperature ...

[Irina]

There is simply a difference between roasted meat and charred meat, and it is expressed in the bitterness of the latter ...

Yes, where did you get the idea that it was charred, absolutely not, maybe just the photo showed that

For some time now I have been making barbecue only in the tandoor. In it, the meat turns out to be invariably juicy, as it should be baked, and you still need to try very hard to burn it in it ...

And we have all the highlight in that, at least for a short while, break away from business and break out into nature, and even with barbecue, and at home I can cook other meat.
I do not pretend to be the best photo of the year, but before judging a dish, you should at least try it first, well, why are you so.

I'll show your recipe to my husband. He already has a wagon and a small cart in his piggy bank. Suddenly this one will become another favorite.

Irina, I admire your recipes, there is one that my husband really loved and I often cook it for him, but there is not a single recipe for barbecue, I would very much like to meet you.

I do not pretend to be the best photo of the year, but before you judge a dish, you should at least try it first, well, why are you so.

I didn't mean to offend you. Simply, as I wrote earlier, my son-in-law has such a grill. And when I see what a juicy soft pork neck turns into on such a grill, I want to cry ...

[Constantin]

Constantin, thanks for the criticism, buying a barbecue in the near future is not included in the family budget plans

[Tanyusha]

We are talking about a stationary grill, yes, if you use it permanently, it should be thoughtful. And once or twice a season to leave, then it's so normal.
Forgot, when you used to go, barbecue was fried on homemade, remember skewers in the ground and construction? Or bricks? And these shashliks were not tastier. Eh, no romance, sheer practicality.
Tanyusha,: rose: thanks for the recipe

[Nadayusha]

remember skewers in the ground and construction? Or bricks?

Nadayusha, it is on such bricks that my sister is still fried kebabs and it does not matter what kind of meat they are, pork, chicken ... burnt not burnt She is more pleased that her whole family is going to these shashliks.This is what I wanted to convey with this recipe, because here is not just kebabs, but also salad and sauce and a piece of nature, but someone else saw nothing but a crust on the meat

[Tatyana1103]

Tatyana1103, Hello! And we were happy to try a kebab according to your recipe last weekend. The shish kebab is tender, juicy and very tasty.I especially liked my ladies. Thanks for the recipe!

[Alexfox]

Alexfox, I am very glad that I liked the recipe