10 kebab recipes from leading Moscow chefs

Moscow chefs were asked to share their branded marinade recipes with The Challenger readers - now is the time!

370 calories

10 kebab recipes from leading Moscow chefs10 kebab recipes from leading Moscow chefs

Lamb shish kebab from the restaurant of Georgian cuisine "Kazbek"

Chef Mamiya Jojua advises putting the meat on grape leaves and garnish with pomegranate and onion.

10 kebab recipes from leading Moscow chefs

COOKING TIME:

20 minutes

NUMBER OF PORTS:

2 servings

Ingredients

Lamb (lamb saddle)

200 g

Oil (smoked vegetable)

20 g

Adjika (smoked red )

5 g

Cooking process

  1. Cut the meat into pieces weighing 50 g and lightly salt.
  2. Lubricate with aromatic oil. Put meat on a pre-prepared barbecue and fry for 6 minutes.
  3. Lubricate the meat with adjika and fry for another 2 minutes.

  4. The barbecue is ready. Bon appetit!

0 calories

10 kebab recipes from leading Moscow chefs10 kebab recipes from leading Moscow chefs

Kebab from lamb from the chef of the restaurant Valenok

Chef Sergei Vekshin suggests pickling meat with onions and spices.

10 kebab recipes from leading Moscow chefs

COOKING TIME:

35 minutes

NUMBER OF PORTS:

4 servings

Cooking process

  1. Rinse the meat, pat it with paper towels, peel, and then cut across the fibers into pieces about 4-5 cm in size.
  2. Onions, peel and cut into rings, then remember in the bowl with your hands so that it gives juice. Add chopped meat, salt, pepper, zira, coriander, thyme to the bowl.

  3. Mix everything, cover, place a press on top and place in the refrigerator for about 2 hours.
  4. Put the pickled meat on skewers. Chef's advice: it is better to alternate the meat on a skewer with small pieces of fat tail about 1 cm thick - this will make the finished barbecue more juicy.
  5. Fry over well-heated coals, turning periodically, until tender - for 12-15 minutes.

467 calories

10 kebab recipes from leading Moscow chefs10 kebab recipes from leading Moscow chefs

The recipe from the chef of the restaurant "Erwin.

RiverMoreOkean" Alexey Pavlov.

10 kebab recipes from leading Moscow chefs

COOKING TIME:

35 minutes

NUMBER OF PORTS:

1 serving

Ingredients

Oil (plants )

100 g

Cooking process

  1. Marinate sturgeon with chopped tomatoes and turmeric for 2 hours.
  2. Cut the onion into rings. Make a marinade by mixing salt, oil, vinegar, sugar and chopped cilantro. Then marinate the onion for 10 minutes.

  3. Grill sturgeon and serve with onions and narsharab sauce, sprinkled with pomegranate seeds. Bon appetit!

400 calories

10 kebab recipes from leading Moscow chefs10 kebab recipes from leading Moscow chefs

Kebab from beef in oyster sauce

Shish kebab recipe from the chef of Bruce Lee restaurant Alexander Gololobov.

10 kebab recipes from leading Moscow chefs

COOKING TIME:

25 minutes

NUMBER OF PORTS:

2 servings

Ingredients

Pepper (coarse black)

3 g

Cooking process

  1. Marinate beef with all ingredients for 3-5 hours.
  2. Prepare the coals. Fry beef on skewers evenly on all sides until cooked.

280 calories

10 kebab recipes from leading Moscow chefs10 kebab recipes from leading Moscow chefs

Salmon skewers with sake from the chef of Bruce restaurant Lee of Alexander Gololobov.

10 kebab recipes from leading Moscow chefs

COOKING TIME:

20 minutes

NUMBER OF PORTS:

1 serving

Ingredients

Fish (fresh salmon)

200 g

Cooking process

  1. Heat the sake on the fire, add sugar, chili paste and miso paste. When the sugar has completely melted, cool the resulting sauce.
  2. In this sauce, marinate the salmon fillet for 3 hours.
  3. Skewered salmon on skewers evenly from all sides until cooked.

    Chef tip: it is better that in the middle the salmon remains slightly unfinished.

370 calories

10 kebab recipes from leading Moscow chefs10 kebab recipes from leading Moscow chefs

Caucasian barbecue from the restaurant " Argo "

The classic recipe from the chef Igor Mamatov. You can replace the veal with pork, lamb saddle, chicken.

10 kebab recipes from leading Moscow chefs

COOKING TIME:

20 minutes

NUMBER OF PORTS:

2 servings

Ingredients

Pepper (ground black)

3 g

Oil (plant)

3 tbsp. l

Pepper (ground black)

1/4 tsp

Spices (hops- sunnished )

4 tbsp.

l

Cooking process

  1. Chop the onion finely, remember it to make the juice stand out. Stir with meat, adding vegetable oil, salt and pepper. Leave the marinade for 6 hours.
  2. Fry the pickled meat on a preheated and prepared barbecue for 20 minutes, turning over in a timely manner.
  3. To prepare the sauce, wash and peel all vegetables and herbs.

    Twist sweet pepper and garlic in a meat grinder.

  4. Grind the tomatoes, drain the juice, boil the flesh until thick. Then add the mashed pepper and garlic. Salt and add all the spices.
  5. When serving, decorate the kebab with red onion rings and greens.

    Bon appetit!

0 calories

10 kebab recipes from leading Moscow chefs10 kebab recipes from leading Moscow chefs

Kebab from lamb in tomato marinade

Advice from the brand chef of Funny Cabany restaurant Dmitry Shurshakov: one of the best lamb marinades is tomato.

10 kebab recipes from leading Moscow chefs

COOKING TIME:

15 minutes

NUMBER OF PORTS:

4 servings

Ingredients

Lamb (pulp or ribs)

1 kg

Tomatoes (in own juice)

200 g

Oil ( vegetable)

15 ml

Preparation process

  1. Rinse the meat under running water. If it is flesh, cut into cubes about 3-5 cm, if the ribs - cut into portioned pieces. Put the meat in a deep dish.
  2. Cut the onion into rings.

    Grind tomatoes with basil in a blender. Add the onion and tomato mixture to the meat along with salt, ground pepper, cumin and vegetable oil. Mix well.

  3. Put the meat in the refrigerator for at least an hour.
  4. Bake the pickled meat over hot coals, strung on skewers or laid on a grill.

    Bon appetit!

0 calories

10 kebab recipes from leading Moscow chefs10 kebab recipes from leading Moscow chefs

Kebab from chicken from the Tarantino restaurant

If you have very little time, chef Viktor Apasyev offers a barbecue recipe that is marinated in just 30 minutes.

10 kebab recipes from leading Moscow chefs

COOKING TIME:

30 minutes

NUMBER OF PORTS:

1 serving

Ingredients

Sauce (plum choysin)

200 ml

Cooking process

  1. Cut the fillet into small cubes.
  2. Finely chop the garlic and cilantro, add soy sauce and Hoisin sauce, mix thoroughly until smooth. Pepper to taste. Marinate the chicken in the resulting marinade.

  3. Bake the pickled meat over hot coals, strung on skewers or laid on a grill until golden brown. Bon appetit!

0 calories

10 kebab recipes from leading Moscow chefs10 kebab recipes from leading Moscow chefs

Beef skewers in the tea marinade

the chef of the restaurant "Voronezh" Andrei Mramornov shares his advice: green tea "Milk Oolong" will give the meat a delicate aftertaste of cream.

10 kebab recipes from leading Moscow chefs

COOKING TIME:

15 minutes

NUMBER OF PORTS:

4 servings

Ingredients

Beef (neck / chuck roll)

1 kg

Pepper (ground black)

2 g

Water ( carbonated mineral)

150 ml

Preparation process

  1. Rinse the meat under running water and cut it into cubes of about 3-5 cm. Put the meat in a deep bowl.
  2. Cut the onion into half rings, rub the garlic cloves on a fine grater.

  3. Add tea, salt, pepper, chopped onions, garlic and mineral water and lemon juice to the meat.
  4. Mix everything thoroughly so that the tea leaves become saturated with moisture and begin to give a flavor.
  5. Put the meat in the refrigerator for 3-6 hours.
  6. Bake the pickled meat over hot coals, strung on skewers or laid on a grill. Bon appetit!

0 calories

10 kebab recipes from leading Moscow chefs10 kebab recipes from leading Moscow chefs

Kebab from beef in marinade with kiwi from the Voronezh restaurant

Kiwi contains a protein enzyme - actinidine, which can break down animal protein.

Therefore, the meat is quickly soaked and pickled in less than two hours.

10 kebab recipes from leading Moscow chefs

COOKING TIME:

15 minutes

NUMBER OF PORTS:

4 servings

Ingredients

Beef (neck / chuck roll)

1 kg

Pepper (ground black)

2 g

Cooking process

  1. Rinse the meat under running water and cut it into cubes about 3-5 cm. Transfer the meat to a deep bowl.
  2. Take 100 g of onion, peel it and chop coarsely. Peel the kiwi.

    Then chop the onion and kiwi in a blender. Cut the remaining onion into rings.

  3. Grate the garlic cloves on a fine grater and add to the chopped meat. Add the onion and kiwi mixture, ground pepper, salt and olive oil. Mix everything thoroughly.

  4. Put the meat in the refrigerator to marinate it.
  5. Bake the pickled meat over hot coals, strung on skewers or laid on a grill. Bon appetit!
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