Barra Kebab with Salad
⏳ Time
4 hours + 4 hours
🥕 Ingredients
16
🍽️ Servings
6
Description
The meat needs to be marinated about four hours in advance. Start preparing the salad about three hours before lunch.
Ingredients
- Malt Vinegar - 3 tablespoons
- Lamb - 2 lbs
- Fat Tail Fat - 3.5 oz
- Salted pork belly - 10.6 oz
- Onion - 4 pieces
- Lemon - 1 piece
- Lime - 1 piece
- Radish - 1 piece
- Potato - 1 piece
- Scallions - 3 pieces
- Olive Oil - 1 tablespoon
- Cilantro - to taste
- Ground Cumin - to taste
- Ground Black Pepper - to taste
- Salt - to taste
- Sparkling water - ½ liter
Step by Step guide
Step 1
First, prepare the meat — two shoulders from a young lamb. A simpler option: the hind leg of lamb without the lower third of the shank. Use a sharp thin knife to remove all membranes, veins, and bones, as well as the fat. Cut the remaining meat into small cubes measuring 3–3.5 cm on each side.
Step 2
Prepare the marinade. Peel 3 large onions and grind them through a meat grinder. Squeeze the lemon and lime. Add a finely chopped bunch of fresh cilantro, a large pinch of cumin crushed in your fingers, a pinch of pepper, and a little salt (if the fat is well salted, you might not need it). Place the meat in the marinade, mix well, and refrigerate for about four hours.
Step 3
Now take the salted pork fat (belly or back fat — with some meat streaks), salted with garlic, and fat tail in a 3:1 ratio. Cut into thin squares the same size as the meat, but 4–5 mm thick (the fat tail can be thinner). Sprinkle the slices of fat tail and belly with cumin and pepper, and refrigerate them as well.
Step 4
For the salad. Peel the radish and grate it using a Korean carrot grater. Slice a large onion into thin half-rings. Mix the radish with the onion, add wine vinegar, olive oil, a large pinch of pepper and salt, and stir. Leave for 2 hours. During this time, cut a large tomato in the same way as the onion. Now drain the marinade from the onion and radish and mix in the prepared tomato, then place the almost finished salad in the refrigerator.
Step 5
If there is concern that the meat may turn out tough, an hour before cooking the kebabs, you can peel one small kiwi and, crushing it in your hands, mix it into the meat with the marinade.
Step 6
Before cooking, let the future kebabs sit in the fresh air for about five minutes. Grill over hot coals, first on one side, then on the other (the distance from the meat to the coals should be about five centimeters) for 8–12 minutes, depending on the desired doneness. One minute before they are ready, remove each skewer, sprinkle with cold sparkling water, and return it to the coals.
Step 7
Serve the salad on a large plate, sprinkle with finely chopped green onion, and place the skewers with kebabs on another plate.
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