If you can’t recall it I’m not sure that matters in the here and now even if that is what happens.
Dejavu is your brain trying to remember… that or our advanced AI overlords changing something in the Matrix.
Half a kilogram for a person. The marinade is made from tomatoes in their own juice, liquid from pickled cucumbers, kefir, cardamom, freshly ground pepper. 18 hours of marinating.
I was stupid to forget about onion. Ofcourse there are tonns of shaked onion with some salt.
Nationalities of Kavkaz have strong traditions of kebab cooking. Different have their own specific, it’s not that important. Because it was one country for a long time and now it is with part of northern kavkaz, there are millions of people from Armenia, Georgia, Kirghizia etc. And their cooking culture of making kebab became a part of the whole cooking culture. People are making stakes too, but it’s more popular for restaurants, for camping or for summer cottage it’s more popular to making kebab. And of course every truth man with kernel is trying to find his own way for better cooking and the best marinade.
I'm shaking onion a little bit, and it gives juice. In about 12-24 hours, the marinade absorbed well into the meat. due to onion juice, we get a rich accentuated taste of meat, tomato with pepper works at the beggining, kefir gives a touch of creaminess in the process, the juice of pickled cucumbers gives a slight sourness, especially for the aftertaste.
That does sound almost like a BBQ approach. The contrast of flavors and the different layers of the different elements of the marinade. I don't see anything like that on a menu anywhere near me but I'll start looking when I travel.
Bbq is making with fire (as I understand, may be I’m wrong), kebab is making on the warm of hot coals. on the lattice or on metal skewers.
Cooking over fire is what is typically called grilling in the US by the folks that care about the distinction (there are plenty of people that will say they are having a BBQ when they make hot dogs and hamburgers on the grill but really BBQ chefs will not agree with using the term for that). Griling is direct heat used to cook steaks and hamburgers and anything you want to sear quickly (maybe a piece of tuna or another fish that you want to char the exterior and leave the interior rare). BBQ is typically "low and slow" cooking. That is where the fire or coals are put in a secondary chamber next to the main cooking chamber and the wood burning in the secondary chamber will create smoke that carries to whatever you are cooking to add some flavor. This technique is used to break down tougher cuts that need the fat and connective tissue melted to help make them chewable. Examples are pork shoulder or a brisket or maybe a fatty leg of lamb. The goal in BBQ is to establish a temperature in the main cooking chamber of something between 200-250 degrees Fahrenheit that will slowly melt the fat and stringy parts over several hours. You can google it to see what the differences are since my explanation is not great. Kebab the way you describe it sounds more akin to grilling to me but the pre-cooking prep is similar to BBQ in terms of marinade.
From what you describe kebab is more about grill but without fire. Coals should be very hot, but there should be no fire at all. They are giving a lot of warm and that’s a way you are cooking. It’s a way faster method than “hours”. It’s about minutes and you need to make cubes of meet of 2 inches. its very important to not make meet dry, but you are making crust and it’s not about raw inside. Its about balance. Meet juice should stay inside(it’s normal for any way of meet cooking). And of course marinade - its about the way to make perfect flavor and save the taste of meet, make it stronger. I think coals part is more about technique and when you are doing everything well and in right time, you will get result anyway, but the magic is going in the time when you are doing marinade.
It's amazing how something as basic as heating up meat can become so detailed and trail off into so many different methods.
