Shishalik Shandiz Saffron Recipe
Shishlik is a kind of barbecue made from six pieces of meat, made from sheep’s lamb, which has a special baking method and a very delicious flavor. Shishliq has been cut into flesh in other cities, but in Mashhad it is stretched along with a gear and grilled on the charcoal.
In many parts of the country, there are restaurants in the city that offer the same style as the Shishlik Shandiz delicious food. There are several restaurants in Mashhad, especially Shandiz and Tranghey, which serve as the main source of Shishlik’s ordering. Some of these restaurants are very large and there are some branches in other cities.
ingredients :
- Beef or sheep meat = 1 kg
- Yogurt = 1 glass
- Saffron mixed with hot water = 2 spoon
- Tomato = 10 pcs
- Lemon = 3 spoon
- Oil = 10 spoon
- Pepper = to the extent necessary
Instruction :
To prepare shishlik, you should use beef or sheep meat. It is important to choose a meat grinder that is fresh and crispy; it is better to mix the meat with onion water and some pepper and leave it 24 hours before preparing the roast. So that the meat is soft.
Take the meat the same size, pour in a bowl of grated onion, yogurt, sautéed saucepan, lemon juice and some pepper and then mix and then put the meat in this mash and let it stay for at least one night.
After the break, put the flesh in pieces and place a small piece of tufts between the two pieces, while using barbecue, it is better to use charcoal, but if you can not get it, you can make the shishliks inside the oven or on the oven. .
Serve shishliks after preparing with saffron rice, butter, grilled tomatoes, grilled green peppers and fresh lemon slices. It is also the best and healthiest drink for this barbecue dough.
How to make biscuits in oven:
After the necessary time, remove the ribs from the refrigerator, then pour the barbecue sauce or tomato sauce on the ribs (if desired) and mix thoroughly until the ribs are well drained, grease the oven tray, and ribs Place in a tray and place in the oven at 180 ° C for 40-50 minutes, until it is well-rolled and golden (the temperature of the ovens is different and may take longer to grill).
How to bake a shishlik in barbecue and brazlet:
Cut the ribs one by one (squirrel is like a kebab, but its head is tall and even taller), then turn on the barbecue and let the barbecue cook on a gentle flame and if you use charcoal, it will be better.
Tips for cooking:
Kebabs should not be dried at the same time. If you do not have enough time to prepare the barbecue, you can place it in a container containing some crushed kiwi instead of 24 hours (kiwi softens the meat because of its acidity). ) Of course, be careful not to miss the meat because the meat will crumble and lose its texture, and it will also spoil the meat.
Notice that you do not spike the ribs before rolling! Because it gets too tight! The same is applied to the cup faster and softens it.
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