This is the usual service in restaurants in Serbia for two people, and the price is ridiculous, I mean everything for a little money, especially in southeastern Serbia! This meal is great for preparing when you are at a cottage in the countryside, it goes well with a shop salad or baked potatoes or French fries. It is mostly prepared on charcoal from the grill and is ready quickly! For this recipe, it is important that you have excellent and high-quality meat. Burgers and kebabs are prepared similarly, so to speak, the same mixture as the day before, and you just season the rest. Follow recipe.
Ingredients: simple, total time: 60 min, 2-4 serving
2 patties/ minced meat pork, beef — burgers
2 grill thin sausages
2 pork chops
2 chicken cormorant / without bones
6 ćevapčići-kebabs/ minced meat park/beef 50/50
3 thin sheet of bacon
2 pork meat hangers or/ pork dry neck steak
salt and pepper to taste
dry spice Vegeta
2 onions/ finely chopped
Oil for spread
Preparation:
First, prepare the minced meat.
For these portions you will need about 500 g of minced meat (pork, beef 50/50). Add ingredients: 1 tsp salt, 1/2 tsp pepper, 1/2 Vegeta dry seasoning, 1 tsp red ground paprika, 1 blended onion, minced 1 clove garlic, 50 ml mineral water, 1/2 tsp baking soda, and 2 spoons of oil.
Mix all these ingredients for about 10 minutes.
Oil the surface of the minced meat.
Cover with plastic wrap and leave in the fridge until tomorrow.
After the elapsed time, stir again and add a spoonful of oil. Combine well.
Form kebabs and patties with oiled hands and place them on paper or nylon foil.
For the rest of the meat, you will need a meat pestle, a knife, cutting board and seasonings: salt, black pepper and Vegeta dry seasoning.
Put the sausages and bacon on the side because they are already seasoned according to the taste.
Take the cormorant and separate the meat from the bone in a row so that everything remains in one part like a steak.
Wash the meat and dry it well with kitchen paper. If you don't like the skin, feel free to remove it and set it aside.
Season to taste and lightly pound the meat on both sides.
Repeat this with the rest of the meat. (meat hangers or dry neck steaks and pork chops).
Lightly oil each piece of meat with a brush.
Prepare the grill and charcoal, wait for it to heat up well, you can do it on an electric grill if you don't already have the first one.
Coat the wires with a piece of bacon, if you are working with an electric one, do it before you turn it on.
Place a deeper pot with 1/2 chopped onion next to the grill.
On the hot grill, first place the bacon to fry and turn it until golden brown, place it in the pot and cover.
Then fry the pork chops, hanger steak or dry neck, when it is ready, put it in the pot and cover with chopped onions.
Add the chicken cormorant and sausages to fry, when it is ready, place it in the pot. Cover with chopped onions and cover.
Finally, fry the burgers and kebabs, turning them until they are evenly browned on all sides.
When done, place them in a pot and cover with the remaining chopped onion.
Serve with a shop salad, ajvar, chopped onion and baked potatoes or french fries.
Buon appetito!
NOTE:
Based on the original recipe for home-made barbecue, I believe you will enjoy every bite.
Keep the rest of the food in the same pot in the refrigerator, covered. Reheat with the onion in the oven at 170 °C.
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