The carcass of the rabbit is sprinkled with salt, marinated and placed in the refrigerator for a day. In the marinade are also added carrots, onions, leeks, white wine, two bay leaves, 10 pieces of pepper peas of black peppercorns. The rabbit fillet is very tender, so it should be prepared immediately before serving. The fillet of the rabbit is extracted from the refrigerator, slightly salted and fried in the tandoor until ready for 20-30 minutes. As a side dish to a stewed rabbit, mashed potatoes and boiled Brussels sprouts, heated in cream, will perfectly suit.
Rinse beef (tenderloin) under a stream of cold water, cut into small pieces and leave for 3-5 hours in a bowl, adding salt, red pepper, sliced into rings onion, chopped garlic and red dry wine. String the prepared meat on skewers, and bake in the tandoor until ready. Serve the ready meat with tomatoes and fresh greenery. The required products: beef - 1 kg, onions - 5 pcs, tomatoes - 1 kg, red dry wine - 1/2 cup, garlic - 2 cloves, black pepper – according to your taste, salt - according to your taste, greens - according to your taste.
Cut the meat from the renal part of the back or hind leg (you can take the meat of young pork or lamb) into equal pieces of medium size, put into a bowl, add salt, add ground black pepper and mix well. Cut onions into rings and adding white dry wine, mix again, flattening the meat. Cover the dish with a lid and put in a cool place for 4 hours. String the pieces of meat on skewers and bake in the tandoor until ready (most important to not overdry). The required products: pork - 2 kg, onions - 5-7 pieces, black pepper - 1 tsp, salt – according to your taste, white dry wine - 2 glasses.
Rinse meat, cut into pieces, cut lemons into slices. Mix in the dish paprika, coriander, cumin, basil, ginger, cinnamon, red and black pepper, nutmeg, bay leaf, olive oil, salt. Put pork, lemons and mix with marinade, cover with lid and put in a cool place for 8-12 hours. From time to time, meat should be mixed. Then string the meat on skewers and bake in the tandoor until ready. Garnish with lemon wedges. The required products: pork - 1 kg, lemons - 3 pieces, ground paprika - 3 tsp, ground coriander - 1 tsp, ground black pepper - 1/2 tsp, ground red pepper - 1 / 2 tsp, nutmeg - 1/4 tsp, bay leaf ground - 1 piece, salt according to your taste, olive oil - 4 tablespoons, ground ginger - 1/4 tsp, ground cinnamon - 1/5 tsp, ground caraway - 1/5 tsp, finely chopped basil - 2 tablespoons.
Cut fillet of mutton (we recommend taking a loin) into about 30-35 g pieces, put in a clay bowl, add salt, black and red ground pepper, mix with grated onion, chopped garlic. All pour with lemon juice, put in a cool place for 6 - 8 hours. Then string the pieces of meat on skewers and bake in the tandoor until ready. Serve the shish kebab with a lot of greens - parsley, basil, cilantro, tarragon, green onion. The required products: lamb - 1,5 kg, onions - 5 pcs, lemon - 1 pc, black pepper - 1/2 tsp, red pepper - 1/2 tsp, garlic - 3 cloves, salt – according to your taste, greens - according to your taste.
4 carcasses of trout (approximately 250 grams); juice of one lemon; 1 tsp of salt; 1 clove of garlic; greens of dill, parsley; 100 g of cheese; 2 tablespoons milk, 100 g of finely chopped bacon; 2 onions, 1 tbsp. of butter; 1/2 cup of chicken broth, 3 sprigs of rosemary. Mix the lemon juice with salt, grate the fish carcasses and put them in the fridge. Chop the garlic very thinly, mix it with dill, parsley, cheese and milk. Surround each carcass of trout with three slices of bacon, wind with a coarse thread. Prepare trout in the tandoor for 20-30 minutes. Finely chop the onion and fry it in oil. Add the broth, after putting the rosemary there, and boil for 5 minutes. Before serving, pour the trout with this sauce.