Šiš Kebab (Bosnian National Dish)

A number of times you have asked for me to post the Shish Kebab recipe (a Bosnian national dish) on my blog which you've seen on my Instagram stories.  One of the most traditional meals, it is prepared with only a few ingredients and with only two seasonings: salt and pepper.  For my meals I choose to use Podravka Salt "Salut", which I highly recommend (if you do not have access to this type of salt, you can use an alternative).

Ingredients:
Veal
Red Onion
Carrot
Butter
Olive Oil
Salt & Pepper
Laurel Leaf
Toothpicks

Process:
Cut the veal into cubes (approx. 2cm diameter), season with salt and pepper.  Cut the onion into 4 parts and then separate the layers.  Chop the carrots into equal, round pieces..

Arrange the shish through the toothpick, starting with the carrots, followed by the onion, veal, onion again and then end once again with the carrot.  Carrots are the strongest and they hold the shish together.

Melt the butter and heat the olive oil inside the pan.  Place the shish kebab you prepared inside the pan.  When it starts to change colour from one side, turn over each one individually.  Once it looks cooked from the other side as well, pour boiling water over it.  Add two Laurel Leafs to the pan, cover it, lower the temperature and let it simmer until the meat is soft.  When the water boils, gradually keep on adding small amount of boiling water.  Do not mix so it doesn't fall apart, just occasionally shake the pan.

Cooking time is about one and a half hours.  Serve with boiled rice.

Šiš ćevap

 
U više navrata ste tražili da raspišem i na blog postavim recept za šiš ćevap kojeg ste vidjeli na stori objavama. Jedno od najpopularnijih jela naše tradicionalne kuhinje sprema se sa samo nekoliko sastojaka i sa svega dva začina: so i biber. U svojim jelima koristim Podravkinu so Salut. Toplo vam je preporučujem.
 
Sastojci: 
Teleća šnicla 
Crveni luk 
Mrkva
Puter 
Maslinovo ulje 
So, biber 
Lovorov list
Čačkalice
 
Postupak:
Meso isijecite na kocke promjera cc 2cm, posolite i pobiberite. 
Luk isijecite na četiri dijela, a onda odvojite slojeve (razlistajte ga) 
Mrkvu isijecite na kolutice.
 
Na čačkalicu redajte šiš tako što ćete početi kolutićem mrkve, nakon toga nižite luk, pa meso, pa opet luk, pa završite  s mrkvom. Mrkva je najčvrsca I držat će šiš kompaktnim. 
 
Zagrijte tavu, pa na njoj rastopite puter i maslinovo ulje. Ili maslinovo ulje i biljnu mrs. Poredajte šiš. Kada porumeni s jedne strane, svaki pojedinačno lagano prevrnite. Kada porumeni i s druge strane, prelijte ga kipućom vodom. Naspite vode toliko koliko je potrebno da obgrize meso. Stavite 2 lista lovora, poklopite, smanjite temperature i pustite da krčka dok se meso potpuno ne razmekša. Kada voda uvrije, postepeno dodajite novu količinu vrele – ključale vode.  Nemojte mijesati da se ne raspadne, samo povremeno protresite posudu.
 
Vrijeme kuhanja je otprilike sat I pol.
 
Poslužite uz raskuhanu rižu.