Shish Kebab with Basturma

Main Dishes | Armenian cuisine

⏳ Time

45 minutes + 16 hours

🥕 Ingredients

🍽️ Servings

Description

Recipe taken from the book by John Smith 'Armenian Cuisine' (1960).

Ingredients

Veal Tenderloin - 7.1 oz
Onion - 1.8 oz
Malt Vinegar - 0 fl oz
Leek - 1.8 oz
Tomatoes - 1.8 oz
Orange Bell Peppers - 1.1 oz
Salt - to taste
Ground Black Pepper - to taste
Herbs - to taste

Step by Step guide

Step 1

Trim the tenderloin of tendons, cut into pieces weighing 50–60 grams, place in porcelain or clay dish, sprinkle with salt and pepper, add vinegar, finely chopped onion, and mix.

Step 2

Cover the dish with meat with a lid and place in a cool place for 14–16 hours for marinating, that is, to prepare basturma.

Step 3

Skewer the marinated meat on a metal skewer and grill over hot coals (without flames), turning the skewers occasionally to ensure even cooking of the marinated meat.

Step 4

Serve the shish kebab on a plate, surrounded by the marinated onion along with the meat, halved tomatoes grilled on coals with bell pepper pods, and herbs.