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 Kebab in Bread Marinade with Sauce Recipe
The trick of adding bread to the marinade was once shared with me by a friend of mine who worked as a chef for a long time. The meat marinated in this way turns out to be very tender, fragrant and juicy. And I serve it with a spicy tomato sauce, which is much tastier than store-bought starch ketchup. This sauce is very easy to prepare, and it is suitable for any meat, pasta and dumplings.
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Picnic Food Dishes
Cuisine Polish Cuisine
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
For kebab:
For the sauce:
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Picnic Food Dishes
Cuisine Polish Cuisine
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
For kebab:
For the sauce:
Instructions
  1. Ingredients.
    Ingredients.
  2. Cut the onion in half lengthwise, and then each half into 6 slices.
    Cut the onion in half lengthwise, and then each half into 6 slices.
  3. Mix all the marinade ingredients and roll the bread pulp in it.
    Mix all the marinade ingredients and roll the bread pulp in it.
  4. Cut the meat into cubes. At first I bought a spatula, but then I saw the freshest pink bacon and decided to add it.
    Cut the meat into cubes. At first I bought a spatula, but then I saw the freshest pink bacon and decided to add it.
  5. Pour the marinade over the meat, add a little water if necessary and mix everything well. Leave to marinate overnight. By morning, all the bread in the marinade will dissolve.
    Pour the marinade over the meat, add a little water if necessary and mix everything well. Leave to marinate overnight. By morning, all the bread in the marinade will dissolve.
  6. It is advisable to prepare the sauce the day before so that it is infused. In a dry frying pan, fry the coriander seeds to make them more fragrant, and grind them in a mortar. Pass the garlic through a press and, together with ground coriander, sugar, salt and pepper, add to the tomato paste and mix. Pour in enough drinking water so that the sauce acquires the consistency of liquid sour cream. If your tomato paste is sweet, you don't need to add sugar.
    It is advisable to prepare the sauce the day before so that it is infused. In a dry frying pan, fry the coriander seeds to make them more fragrant, and grind them in a mortar. Pass the garlic through a press and, together with ground coriander, sugar, salt and pepper, add to the tomato paste and mix. Pour in enough drinking water so that the sauce acquires the consistency of liquid sour cream. If your tomato paste is sweet, you don't need to add sugar.
  7. This sauce can be stored in the refrigerator for up to a week.
    This sauce can be stored in the refrigerator for up to a week.
  8. String the meat and onion on skewers.
    String the meat and onion on skewers.
  9. Pour over the remaining marinade.
    Pour over the remaining marinade.
  10. Pour the remaining marinade.
    Pour the remaining marinade.
  11. Serve with tomato sauce, fresh herbs and vegetables.
    Serve with tomato sauce, fresh herbs and vegetables.
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