Wash the radishes, peel them, cut into thin slices. Finely chop the onion into quarter rings. Mix the ingredients, add vegetable oil, lemon juice, salt and pepper. You will need: one large beet, two onions, half a glass of walnuts, vegetable oil, salt. Pre-bake the beets in the oven or boil them.
Wait until it cools, then grate it using a coarse grater. Finely chop the onions and fry until transparent. Lightly fry the nuts. Mix all the ingredients of the salad and add salt. You will need for 5 servings: half a kilo of tomatoes, g red or yellow bell pepper, g zucchini, g cherry tomatoes, 50 ml vegetable oil; a couple of cloves of garlic, a bunch of dill and parsley, salt, sugar, ground black pepper, a couple of buds of dried cloves.
Pass the tomatoes through a meat grinder and then through a sieve. The main task is to remove the skin and seeds. Then boil for 20 minutes in a saucepan, do not close the lid.
Periodically you need to stir the tomato puree so that as much liquid as possible evaporates from it. Cut off the top of the bell pepper, remove seeds and membranes. Cut into 2 x 2 cm cubes.
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Add to tomatoes, simmer for an additional 5 minutes. At the same time, cut the zucchini into disks 1 cm thick. Place in a saucepan, boil with other vegetables for another minute. Add salt and sugar. Add a couple of clove buds and a pinch of ground black pepper. Wait until it cools down. Cut cherry tomatoes into halves. Finely chop the dill and parsley. Pass a couple of cloves of garlic through a press.
Add chopped herbs, chopped garlic, and cherry tomatoes to the already cooled lecho. In addition to salads, it is quite possible to enjoy something more substantial before the barbecue. Using the recipes below, you can prepare excellent snacks for your birthday barbecue. What you will need for tomatoes: grams of rice, hard Dutch cheese, ml of vegetable oil, a clove of garlic, a bunch of lettuce, a bunch of dill or parsley, salt.
Wash the tomatoes, dry them, cut off the tops, and carefully scoop out the pulp with a spoon. Mix it with a mixer until you get a homogeneous mass. Boil the rice almost completely, drain the water, add two tablespoons of vegetable oil, a few tablespoons of the resulting tomato mixture, salt and pepper. Wash fresh herbs, chop finely, add to the rest of the ingredients. Mix everything, stuff the tomatoes with minced meat. Place them on a deep baking sheet or frying pan. Grease the surface with vegetable oil.
What do you eat shish kebab with?
Grate cheese on a coarse grater and sprinkle on tomatoes. Cover them with the cut tops. Dilute the rest of the tomato mass with a small amount of water, add salt, and pour into a frying pan or baking sheet with stuffed tomatoes.
Simmer until done in the oven for 20 minutes at a temperature of degrees Celsius. Using the same technology, you can use other fillings - chicken and beef liver, boiled meat, poultry, mushrooms, ham, eggs, canned peas or beans. You will need for 5 servings: five large potatoes, a leek, red and white onions, two apples, 50 g of hard cheese, 50 g of walnuts, fresh rosemary, ground red pepper, vegetable oil, salt.
Wash, peel, and boil the potatoes in lightly salted water until tender. Make one longitudinal or several transverse indentations in the potatoes for the filling. Finely chop the whole onion and fry in vegetable oil. Peel the apples, cut into thin slices, adjust to the size of the indentations on the potatoes.
Grate the cheese using a grater and chop the nuts. Place the potatoes in a baking container, fill with onions and apples, and add salt.
What do you eat shish kebab with?
When going out into nature, many people manage to get pretty hungry along the way, so they need to take extra food with them or prepare light treats while waiting for the meat on the skewers to cook. All kinds of salads and snacks for barbecue help you get enough without filling your stomach too much with complex food, because meat is already difficult to digest.
- Ideal snacks for barbecue are vegetables in any form: fresh, pre-baked in the oven or on coals, stuffed.
- Baked mushrooms go well with meat; champignons marinated in a fragrant mixture are ideal for an appetizer.
- Toasted bread over a fire is an excellent addition to a meat dish.
- The most popular appetizer is pickled onions; there are a huge number of recipes for preparing them: with vinegar, wine or lemon juice.
- It is better to prepare salads from fresh vegetables without adding mayonnaise or sour cream. On a hot day, such a dish will be the first to spoil.
- Don't forget about the sauces that complement the meat. These can be ready-made ketchups, Caucasian adjika, or homemade sauce from tomatoes, herbs and spices.
Bread on the fire with garlic
Deliciously tasty and crispy bread cooked over the fire will be an excellent companion to meat dishes. The garlic aroma can be achieved in two ways - grease it with a spicy mixture in advance and fry the pieces over a fire, but you can also first brown the bread and then grease it with garlic and vegetable oil.
Ingredients:
- baguette – 2 pcs.;
- garlic – 4 cloves;
- olive oil – 50 ml;
- oregano.
Preparation
- Cut the baguette into 1.5 cm thick pieces.
- Fry over a fire until golden brown.
- Mix oil, pureed garlic and oregano.
- Brush the warm slices of bread with the flavorful dressing.
Mushrooms on the grill on the grill
Deliciously tasty mushrooms on the grill are even more appetizing if you pre-marinate them in a fragrant mixture.
Champignons perfectly absorb the flavors and aromas of spices, so do not overdo it with their addition, so as not to interrupt the natural mushroom taste of this excellent barbecue snack. Ingredients:
- large champignons – 10-15 pcs.;
- olive oil – 100 ml;
- lemon juice – 50 ml;
- black pepper, salt;
- chopped greens;
- garlic – 2 cloves.
Preparation
- Wash the mushrooms and place in a bowl.
- Mix all the ingredients for the marinade, pour it over the champignons, and leave for 2-4 hours.
- Fry the champignons for 5-7 minutes over a fire.
Pickled onions with herbs
You will need:
- Onion – 2 pcs.;
- Greens – 1 bunch;
- Salt – 1/2 tsp;
- Sugar – 1/2 tsp;
- Vinegar – 1 tbsp. l.
Pickled onions are a wonderful addition to meat. To prepare it, cut the peeled onion into thin rings or half rings. Add chopped herbs, salt and sugar. Pour in vinegar. You can also add a couple of tablespoons of clean water. Stir and let sit for half an hour before serving.
Vegetable appetizer for barbecue
A side dish of vegetables for barbecue can be prepared in different ways, taking into account the preferences of each eater. The product composition can be limited to cucumbers, tomatoes and pickled onions, but you can also expand the range of dishes with eggplants, zucchini, and peppers. The side dish should be minimalistic so as not to interrupt the impression of the main dish.
- Light snacks for barbecue can be prepared in advance - bake vegetables at home in the oven or fry them in a frying pan.
- You can make rolls from eggplant or zucchini or stuff them with a vegetable or meat mixture.
- Tomatoes are stuffed with a mixture of cheese and garlic.
Eggplant appetizer for barbecue
Before you cook vegetables on the grill on the grill, you need to marinate them in advance. Eggplants are cut into convenient pieces and salted for 10 minutes to get rid of bitterness. In addition to all the other advantages of preparing such an appetizer for meat shish kebab, eggplants do not absorb much oil and remain juicy and not very high in calories.
Ingredients:
- eggplants – 2 pcs.;
- vegetable oil – 50 ml;
- garlic – 2 cloves;
- lemon juice – 50 ml;
- oregano and thyme - a pinch each.
Preparation
- Mix dry herbs, pureed garlic, lemon juice and oil.
- Cut the eggplants into slices, remove the bitterness by salting them for 20 minutes.
- Place the vegetable slices on the grill and fry for 5 minutes on each side.
- Place the eggplants on a plate and pour over the aromatic dressing.
Tomato appetizer for barbecue
A tasty and spicy appetizer of tomatoes and onions for barbecue, a perfect complement to a meat dish. The moderately hot and spicy addition turns out so tasty that people will eat it first. The main flavor-forming component of the dressing is honey; it reveals the bright taste of spices and makes the snack more rich.
Ingredients:
- tomatoes – 4 pcs.;
- onions – 3 pcs.;
- garlic – 3 cloves;
- lemon juice – 20 ml;
- honey – 50 g;
- olive oil – 100 ml;
- fresh basil – ½ bunch;
- mixture of peppers, salt.
Preparation
- Cut tomatoes into circles, onions into half rings.
- Mix salt, spices, add oil and citrus juice.
- Add honey and chopped basil, pureed garlic and mix everything.
- Place the tomatoes and onions in layers in a container, pour in the marinade, cover with a lid, shake a couple of times.
- Marinating the barbecue appetizer will last 2 hours.
Delicious onions for barbecue - recipe
There are several ways to marinate delicious onions for barbecue. For the dressing mixture, use regular vinegar, apple cider vinegar, balsamic vinegar or wine vinegar. If not everyone likes this component, you can soak onion half rings in pomegranate or lemon juice, adding herbs and spices to the mixture.
Ingredients:
- onions – 4 pcs.;
- vinegar 9% – ¼ tbsp.;
- water – 1 tbsp.;
- a mixture of peppers, chopped herbs.
Preparation
- Cut the onion into half rings.
- Pour in vinegar and warm water.
- Add the pepper mixture and leave to marinate for 2 hours.
- Drain the marinade, mix with chopped herbs and serve.
Baked potatoes with garlic sauce
Compound:
- young potatoes – 0.5 kg;
- lemon – 0.5 pcs.;
- butter – 100 g;
- garlic – 3 cloves;
- salt, pepper - to taste.
Calorie content of the dish per 100 g: 160 kcal.
Cooking method:
- Wash the potatoes thoroughly. Young tubers do not need to be peeled. If the potatoes are large, cut them into 4 parts, leave small vegetables whole.
- Wrap the potatoes in foil.
- Place the bundle in an oven preheated to 180 degrees or bury it in coals.
- After an hour, unwrap the potatoes. Use a knife to check doneness. If the potatoes are already soft enough, transfer them to a plate.
- Melt the butter. This can be done over low heat or in another way.
- Grind the garlic using a special press or chop it as finely as possible.
- Mix the melted butter with salt, pepper, garlic and juice squeezed from half a lemon.
- Pour the prepared sauce over the potatoes and serve with the kebab.
According to this recipe, a side dish for barbecue can be prepared both outdoors and at home.
Salads for barbecue
Every cook can quickly prepare a salad for barbecue. The ideal solution would be all kinds of vegetable combinations seasoned with aromatic mixture. You should not prepare Olivier or vinaigrette, they will quickly spoil, and in general they will not be very suitable for the taste of barbecue.
- Do not add hard or processed cheese to the salad; it will melt in the heat and make the dish very unattractive. If there is a need for such an ingredient, replace it with feta cheese or Adyghe cheese.
- A simple salad of cucumbers and tomatoes will taste much better if you season it with olive oil, lemon juice and pureed garlic.
- Multi-ingredient appetizers for meat shish kebab are prepared directly on the fire, resulting in an excellent salad with a taste of Caucasian cuisine.
- Do not dress salads with fermented milk sauces. Give preference to oil mixtures and adjika.
Tbilisi salad for barbecue
A delicious Georgian vegetable salad for barbecue is prepared quickly, without complex and inaccessible ingredients. The classic recipe contains roasted beef; it can be safely removed from the composition or replaced with canned red beans. The basis for the extraordinary taste is created by nuts and cilantro.
Ingredients:
- bell pepper – 200 g;
- canned beans – 280 g;
- garlic – 4 cloves;
- red onion – 2 pcs.;
- cilantro – 1 bunch;
- oil – 50 ml;
- wine vinegar – 20 ml;
- nuts – 2 handfuls;
- salt, hops-suneli.
Preparation
- Grind the garlic with salt, spices and oil. Add wine vinegar and stir.
- Cut the peppers and onions into half rings.
- Mix vegetables with beans, add chopped herbs, season with sauce.
Armenian salad for barbecue
An Armenian barbecue appetizer is prepared from a variety of vegetables. The main feature of the dish is frying whole eggplants and peppers until they are as dark as possible, almost black, then the skins are removed from the hot vegetables. The “smoky” flavor inherent in this treat will definitely conquer all lovers of Caucasian cuisine.
Ingredients:
- pepper – 5 pcs.;
- eggplants – 5 pcs.;
- tomatoes – 6-7 pcs.;
- onions – 3 pcs.;
- greens – 80 g;
- lemon – 1 pc.;
- salt, black pepper, oil.
Preparation
- Wash vegetables, peel onions.
- Place vegetables on the grill and brown on all sides for 5 minutes.
- Remove vegetables from the grill and immediately rinse with cold water.
- Peel and remove seeds from peppers.
- Chop everything coarsely, put it in a large container, add chopped herbs.
- Season with salt, spices, lemon juice and oil.
Warm salad for barbecue
This salad is prepared over charcoal for barbecue immediately after roasting the meat. During the frying process of the main dish, vegetables are marinated in a fragrant mixture, then fried on a grill and the appetizer is served warm, seasoned with aromatic sauce. The composition of the salad can be adjusted to your own taste by adding ingredients or replacing them with other ingredients.
Ingredients:
- eggplants – 1 pc.;
- pepper – 2 pcs.;
- salad onion – 2 pcs.;
- celery – 1/2 stalk;
- asparagus – 100 g;
- zucchini – 1 pc.;
- olive oil – 50 ml;
- juice of one lemon;
- grain mustard – 50 g;
- salt, pepper, oregano and thyme.
Preparation
- Grind the garlic with salt and dry herbs, add mustard and lemon juice.
- Cut the eggplants into slices, add salt and leave for 10 minutes, then rinse.
- Cut the pepper into quarters, the onion into large slices, and the zucchini into thin slices.
- Place eggplant, zucchini, asparagus, chopped celery, peppers and onions in a single layer on the grill.
- Fry over a fire until golden brown.
- Place vegetables on a plate and add sauce.
- The salad is served immediately with the kebab.
Source
Broccoli on the grill
Ingredients:
- Broccoli – 1 pc.;
- Salt and spices - to taste;
- Vegetable oil – 2 tbsp. l.
Wash the broccoli, dry it and separate it into florets. In a deep bowl, combine broccoli with oil, salt and pepper. Stir and leave to soak in the aromas for 15-20 minutes. Then place on the grill and fry until beautifully golden brown. This side dish goes well not only with barbecue, but also with meat sauce.
Grilled cucumbers
Cut the cucumbers lengthwise into four parts, pour in a marinade of wine vinegar and olive oil, taken in equal proportions. Also add chopped garlic and salt or soy sauce to the marinade. After 10-15 minutes, place the cucumbers on the grill and roast for about 10 minutes, turning occasionally.
Serve them with feta cheese or other curd sauce.
To prepare the sauce, take wine vinegar and water in equal proportions, add sugar and salt to taste, then immerse the cheese and leave to marinate. After 15–20 minutes, drain the liquid and add yogurt, chopped garlic and chopped dill to the cheese. Mash thoroughly with a fork and mix.
Salad with eggplant, tomatoes and mozzarella
Ingredients:
- Eggplant – 1 pc.;
- Cherry tomatoes – 6-8 pcs.;
- Mozzarella – 100 grams;
- Vegetable oil – 2 tbsp. l.;
- Salt, spices, herbs - to taste.
Cut the eggplant into slices, brush with a little oil and place on the grill next to the meat. Fry until golden brown. Remove from heat and place in a deep bowl. Add chopped tomatoes and cheese. Season with oil to taste, add salt, spices, herbs. Stir and serve with the finished kebab.
Quick lightly salted vegetables
Ingredients:
- Cucumber – 3-4 pcs.;
- Zucchini – 1 pc.;
- Tomato – 2 pcs.;
- Greens – 1 bunch;
- Salt – 1 tsp;
- Pepper – 1 pinch;
- Garlic – 2-3 cloves;
- Currant and cherry leaves - 5-7 pcs. (optional).
Wash and dry the vegetables, cut into small cubes. Combine everything in a regular plastic bag. Add salt, chopped garlic and herbs. For flavor, you can also add washed and dried currant and cherry leaves. Seal the bag, stir gently and leave for at least an hour. Shake the bag every 15 minutes. For a richer flavor, marinate the vegetables ahead of time.
Grilled vegetables are an ideal side dish for meat. The field for experimentation is incredibly huge, so try different combinations of your favorite vegetables and kebab. Bon appetit!
