In the summer, everyone likes to relax in their own way. One goes on a long-awaited hot trip to the sea, another takes a break from the noisy city everyday life, working in the country, and the third goes on long hikes with friends and spends the night in a tent. I just love picnics. Every weekend we have a family picnic where we have fun, play and eat delicious food cooked over a fire. And today I want to tell you our top 5 grilled dishes that you should definitely cook.
Pork skewers in soy sauce
Meat grilled over coals during a picnic is a classic, but this particular recipe takes pride of place. Pork skewers in soy sauce are very tasty and incredibly juicy. Therefore, let's not waste time and start cooking.
Ingredients:- 1.2 kg pork;
- Salt - to taste;
- 2 tbsp. l. soy sauce;
- 1 tbsp. l. lemon juice;
- 1 tsp. seasonings for meat or barbecue;
- Ground black pepper - to taste.
1. So, first you need to choose good meat for kebab. I usually take the neck or back, where there is a little fat.
2.We cut the pork into approximately equal pieces of medium size and place it in a large deep bowl or other container in which it is convenient to marinate the kebab.
3. Add soy sauce, lemon juice or vinegar 9% (although it is not recommended to add it to meat, but sometimes I want to acidify it, really good), seasoning for meat or kebab, a little black pepper (ground) and salt to taste. Mix all this well and taste the marinade. If something is missing for your taste, be sure to add more. Place the bowl of meat in the refrigerator for several hours. Better yet, leave it to marinate overnight.
4. Thread the well-marinated kebab onto a skewer and send it to the grill. Watching as it cooks, periodically turn the meat on the other side so that it cooks evenly.
5. Remove the finished kebab from the skewers and serve it to the table along with herbs and fresh vegetables.
Young zucchini fried on the grill
Frying meat over a fire is, of course, very good and tasty, but sometimes you want some variety. Therefore, I suggest you try young zucchini fried on the grill. They are quite quick and easy to prepare, but the taste is just to die for.
Ingredients:- 2 pcs. young zucchini;
- 2 tbsp. l. mayonnaise;
- 1 tbsp. l. tomato sauce - 1 tbsp. l.;
- 1 bunch of young green garlic (feathers);
- Salt - to taste;
- Ground black pepper - to taste.
1. Cut the washed young zucchini into circles or strips, 10–15 mm thick. Place them in a large deep bowl in which they will marinate.
2. Add salt, mayonnaise, sauce, black pepper and chopped young garlic to the vegetables. Mix it all well and set aside for a while so that the zucchini is lightly saturated with the marinade.
3.To fry zucchini, you need to use a special grill through which the vegetables will not fall through. Place the zucchini on the grill, fry on one side, and then turn over to the other. Everything takes no more than 20 minutes.
4. Remove the cooked, smoky, rosy zucchini from the grill and place on a plate. Serve with your favorite sauce and herbs.
Potatoes with lard on the grill
As a child, I often went to visit my grandmother in the village and there, with my friends, we quite often had natural gatherings around the fire. That's when I tried potatoes baked in hot ash for the first time. It was very tasty, so now I am preparing a similar dish for my family. Potatoes with lard on the grill turn out even tastier and more aromatic. You won't be able to get children away from this delicacy.
Ingredients:- 1 kg of potatoes;
- 300 g salted lard;
- 1 bunch of green onions;
- 1 bunch of fresh green dill;
- Salt - to taste;
- 1 tbsp. l. refined sunflower oil.
1. If you are using new potatoes, simply wash them well. But if you have old potatoes, then they should be peeled.
2. Peeled potatoes should be cut into not too thick slices and placed in a deep bowl or saucepan.
3. Add washed and chopped greens (dill and onion) to the chopped potatoes. Drizzle it all with vegetable oil and don’t forget to lightly salt it (don’t get carried away too much, because the lard will also share its salt).
4. Cut the lard into wide pieces.
5. Assemble our potato shish kebab, alternating potatoes and pieces of lard. Wrap the skewers in foil and put them on the grill.
6.About 20 minutes later, you will need to carefully remove the foil from the potatoes and return the skewers back to the grill so that the crust is slightly browned.
7. Remove the finished potato skewers to a large dish, pour over your favorite sauce and serve with fresh herbs and vegetables.
Crucian carp fried on the grill
Crucian carp is a very tasty and fairly inexpensive fish, so anyone can cook it. And thanks to this recipe, you simply have to make it. After all, there is nothing tastier than crucian carp fried on the grill and not trying such a dish is a real crime.
Ingredients:- 1 piece of fresh crucian carp;
- Salt and pepper mixture (ground) - to taste;
- 1 tsp. lemon juice;
- 1 tbsp. l. vegetable oil.
1. First of all, you need to clean the fish and remove the insides. We don't cut off the head. We make not too deep cuts over the entire surface of the crucian carp on both sides.
2. Now let's start marinating. To do this, mix sunflower oil, lemon juice, salt and ground pepper mixture in a small container. Rub the crucian carp thoroughly with the resulting marinade and leave for about 30–40 minutes so that it is thoroughly soaked.
3. Place the well-marinated fish on a special grill and send it to the grill. There should not be much heat on the coals, otherwise the crucian carp will burn.
4. Cooking time for crucian carp on the grill is approximately 15–20 minutes. During this process, remember to turn the fish over from time to time so that it cooks evenly.
5. Remove the finished crucian carp onto a plate and serve it hot with fresh vegetables and herbs.
Champignon kebab
Champignon kebab is a rather unusual and very tasty dish.On any weekday or holiday, rosy mushrooms smelling of smoke will delight guests and loved ones with their bright appearance and unsurpassed aroma. Preparing this dish will take a minimum of time and effort, which will not prevent you from doing your own thing.
Ingredients:- 0.5 kg of large champignons;
- Mayonnaise - by eye;
- 1 tbsp. l. ketchup;
- 1 pinch of salt;
- 1–2 cloves of garlic;
- 1 bunch of greens (dill, parsley).
1. Wash the mushrooms thoroughly and place in a saucepan.
2. Add mayonnaise, ketchup, salt, chopped garlic and herbs. Mix everything carefully so as not to crumble the mushrooms and leave to marinate for about 45 minutes.
3. Slowly and carefully thread the champignons onto a skewer (you can use a wire rack). We send them to hot coals for at least a quarter of an hour. During this time, the mushrooms will become juicy, soft and rosy. Just remember to turn them over periodically to prevent them from burning.
4. Remove the finished champignons to a plate lined with lettuce leaves. Serve hot with your favorite sauce and herbs.
That's all I wanted to share with you today. You shouldn’t choose just one recipe, cook everything at once and your mood during your outdoor recreation will rise beyond recognition.
Bon appetit!
