Rotisserie Tenderloin
Main Dishes | Armenian cuisine
⏳ Time
45 minutes
🥕 Ingredients
10
🍽️ Servings
3
Description
Recipe taken from the book by John Smith 'Armenian Cuisine' (1960).
Ingredients
- Veal Tenderloin - 7.1 oz
- Tomatoes - 1.8 oz
- Orange Bell Peppers - 1.8 oz
- Onion - 0.9 oz
- Lemon - ¼ piece
- Salt - to taste
- Ground Black Pepper - to taste
- Parsley - to taste
- Butter - to taste
- Vinegar essence - to taste
Step by Step guide
Step 1
Clean the tenderloin from tendons, cut into pieces weighing 200 grams, sprinkle with pepper and salt, thread onto a skewer, and grill over hot coals (without flames) until cooked, periodically brushing the meat with melted butter mixed with vinegar.
Step 2
Wash the bell pepper and tomatoes, dry them, cut in half, thread onto a skewer, and grill over hot coals (without flames).
Step 3
Remove the grilled pieces of meat from the skewer and place them on a plate.
Step 4
Arrange the grilled, peeled bell pepper and tomatoes, as well as slices of raw onion, around the kebab.
Step 5
Place lemon slices on the kebab.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.