Tips for baking chicken leaves

Category: Education of various foods

Homemade barbecue baking techniques, Tips for baking barbecue leaves

Chicken barbecue

Approximate study time: 5 minutes

How to make a barbeque at the house and a restaurant in the house.

"Kabab Leaf" is one of the most popular Iranian barbecues that is usually served in restaurants. Despite the notion that people are keen on the difficult process of making barbecue leaves, the good news is that you can easily make a barbeque and a delicious brasserie at home with some tips.

Ingredients for the preparation of leaf barbecue:

 One kilogram of sheep or calf fillet meat

 Onion is a large number

Salt and black pepper to the extent necessary

 Saffron if desired

** Rosemary leaves, olive oil, red vinegar, lettuce, cloves, garlic and nutmeg for marinating or tasting meat to the desired amount.

How to make barbecue leaves:

Make the meat tasting for the grilling of the bouquet and the restaurant from a day before, or if you do not have enough time about 6 hours ago. To do this, first start the meat thoroughly and dry. Place the flesh on the meat board and knock it with a steak knife to widen and reach about half a centimeter in diameter.

If the meat you use has a lot of thickness and does not reach the width you want with the steak, it's best to first split with a knife sharp and precise from the width into two equal parts and then squeeze each part with a blow-down shot. To get the desired diameter and thickness. Remember, the width of the roasting barbecue is about four fingers or about 8 to 10 centimeters.

Ingredients for bake bread, leaf baking methods

Put meat on the work surface, grasp the meat with your hands

In the next step, pour the meat into a number of rosemary leaves, grated onion water, olive oil, red vinegar, oiled juice, olive oil, lettuce, carnation, Indian nutmeg, saffron and two grated garlic cabbage. Add salt to salt because salt makes it fry and your barb rough and dry. The best time to cook kebab meat is in the middle of baking it.

Now it's time to smash the meat. Place meat on the surface of the work, with your hands on the meat to stay in place. Then slice the calf slowly into the meat under your arm, the pieces of meat should stick together after the whip, place the spit on the heat and carefully scroll up to make the meat grilled (the best fire for cooking fire coal ), To make a soft and juicy leaf barbecue you have to be bored and spend time.

If you feel that the meat is dry during grilling, especially if you use beef, you can add some butter to flesh with meat. In the middle of baking, sprinkle a little salt on the grilled meat.

It is better to serve the barbecue with rice. When you cook leaves with bread, the fat of the meat goes to the bread, and the grilled meat is drying very quickly and loses its softness. To drag the barbecue from the skewer, place the roast directly on the rice and carefully remove the straw.

How to cook a leaf barbecue, make a leaf barbecue

It is better to serve the barbecue with rice

Important tips for making chunky barbecue and a soft and crisp restaurant

* To prepare a delicious and crispy leaf barbecue it is necessary to use steaked meat. Meat is a meat stew that has been trapped for at least three days, in which case you will have a soft and smooth barbecue. If the meat you have is fresh, put it in the refrigerator and wait two to three days to make a batch of bread.

* Meat used to make leaf barbecue must be fillet meat. Some use lamb or calf to make meatballs, but fillet meat, especially fillet of sheep, has a more delicious flavor and a softer texture. Use a rosemary, red vinegar, water-melted butter, olive oil, leek, carnation, nutmeg and garlic to make a flavor of the leaf barbecue with the so-called powder softener. These ingredients give you superb scent to your barbecue.

Some prefer to grate a kiwi to soften the meat of the kebab when tasting meat in the juice of the meat. Kiwi softens the meat.

* Be careful that when the meat is stomped, the meat is fragmented. When chopping the grill, we have to put meat pieces on the meat board and keep it with a steady hand, then skewer the meat out of the meat, and so all the meat is scratched.