Meat on a Spit

Bulgarian Meat on a Spit Recipe with Pork, Onion, Tomato, and Pepper

Region / culture: Bulgaria | Preparation time: 2 hours | Cooking time: 30 minutes | Servings: 4

Introduction

Meat on a Spit is a classic dish that involves skewering marinated meat and grilling it to perfection. This recipe is perfect for a summer barbecue or a special occasion. The combination of tender meat, flavorful vegetables, and zesty lemon juice makes this dish a crowd-pleaser.

History

The concept of cooking meat on a spit dates back to ancient times when people would skewer meat and roast it over an open flame. This method of cooking has been used in various cultures around the world and continues to be a popular way to prepare meat today.

Ingredients

How to prepare

Cut the meat into pieces and season with salt. Mix in the coarsely chopped onion and pepper.
Allow the mixture to marinate for approximately 2 hours. Thread the meat onto a skewer, alternating with pieces of onion, pepper, and sliced tomatoes.
Grill the skewered meat until cooked to desired doneness.
Serve hot with a selection of vegetables of your preference.
Optionally, brush the cooked meat with lemon juice for added flavor.

Variations

Use chicken or beef instead of pork for a different flavor.
Add different spices to the marinade, such as cumin, paprika, or garlic powder.
Include mushrooms, zucchini, or pineapple on the skewer for a unique twist.

Cooking Tips & Tricks

Make sure to marinate the meat for at least 2 hours to allow the flavors to fully develop.

- Use a variety of vegetables on the skewer to add color and texture to the dish.

- Keep an eye on the meat while grilling to prevent it from burning.

- Brushing the cooked meat with lemon juice adds a refreshing citrus flavor.

Serving Suggestions

Serve Meat on a Spit with a side of rice, salad, or grilled vegetables for a complete meal. You can also enjoy it with a dollop of tzatziki sauce or hummus for added flavor.

Cooking Techniques

Grill the skewered meat over medium-high heat, turning occasionally, until cooked to your desired level of doneness. Make sure to keep an eye on the meat to prevent it from burning.

Ingredient Substitutions

If you don't have pork, you can use chicken, beef, or lamb instead. Feel free to customize the vegetables and seasonings to suit your taste preferences.

Make Ahead Tips

You can marinate the meat and prepare the skewers in advance, then grill them when you're ready to eat. This dish is perfect for meal prep or entertaining guests.

Presentation Ideas

Arrange the skewers on a platter and garnish with fresh herbs or lemon wedges for a beautiful presentation. Serve with a side of pita bread or couscous for a complete meal.

Pairing Recommendations

Meat on a Spit pairs well with a variety of side dishes, such as tabbouleh, Greek salad, or roasted potatoes. For drinks, consider serving it with a glass of red wine, beer, or a refreshing lemonade.

Storage and Reheating Instructions

Store any leftover meat in an airtight container in the refrigerator for up to 3 days. To reheat, simply grill the skewers for a few minutes until heated through.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 3g per serving

Fats

Fats: 12g per serving

Proteins

Proteins: 25g per serving

Vitamins and minerals

This dish is a good source of vitamin C, vitamin A, and iron.

Alergens

This recipe contains no common allergens such as nuts, dairy, or gluten.

Summary

Meat on a Spit is a balanced dish that provides a good amount of protein and essential vitamins and minerals. It is relatively low in carbohydrates and calories, making it a healthy choice for a meal.

Summary

Meat on a Spit is a delicious and satisfying dish that is perfect for a summer barbecue or a special occasion. With a flavorful marinade, tender meat, and colorful vegetables, this recipe is sure to impress your family and friends. Enjoy this dish with a side of rice, salad, or grilled vegetables for a complete meal.

How did I get this recipe?

The moment I found this recipe is one that will always be special to me. It was a sunny afternoon in the summer of 1965, and I was visiting my dear friend Maria in her little village in the mountains of Italy. Maria was known for her amazing cooking skills, and I always looked forward to the delicious meals she would prepare for me during my visits.

On that particular day, Maria invited me to join her in preparing a special dish that had been passed down in her family for generations - Meat on a Spit. I had never heard of this dish before, but I was eager to learn how to make it. Maria led me to her backyard, where a large spit was set up over a crackling fire. The smell of roasting meat filled the air, and my mouth watered in anticipation.

Maria explained to me that Meat on a Spit was a traditional Italian dish that was often prepared for celebrations and special occasions. The meat was seasoned with a blend of herbs and spices, then roasted slowly over an open flame until it was tender and juicy. It sounded like a labor of love, and I was excited to learn the recipe.

As we began to prepare the dish, Maria shared with me the story of how she had learned to make Meat on a Spit. She told me that the recipe had been passed down from her grandmother, who had taught her the art of cooking when she was just a young girl. Maria had spent many hours in the kitchen with her grandmother, watching and learning as she prepared the family's favorite dishes.

As we seasoned the meat with a mixture of garlic, rosemary, and olive oil, Maria explained to me the importance of using fresh, quality ingredients in Italian cooking. She showed me how to tie the meat securely onto the spit, ensuring that it would cook evenly and retain its juices. I was amazed at her skill and expertise, and I felt honored to be learning from her.

As the meat began to roast over the fire, Maria and I sat down at a small table in her backyard to enjoy a glass of homemade wine. She shared with me stories of her childhood in the village, and the memories she had of cooking with her grandmother. I listened intently, savoring every moment of our time together.

After several hours of slow roasting, the Meat on a Spit was finally ready. Maria removed the spit from the fire and carved the meat into thick, succulent slices. The aroma was intoxicating, and I couldn't wait to taste the dish that we had worked so hard to prepare.

As I took my first bite of the tender, flavorful meat, I was overcome with a sense of pride and accomplishment. The Meat on a Spit was truly delicious, and I knew that I would cherish the memory of preparing it with Maria for the rest of my life. I thanked her for sharing her family recipe with me, and I promised to pass it on to future generations.

Since that day, I have made Meat on a Spit many times for my own family and friends, always remembering the special moment when I learned the recipe from Maria. Each time I prepare the dish, I am transported back to that sunny afternoon in the mountains of Italy, surrounded by the love and warmth of a dear friend. And I am grateful for the gift of good food and good company that has enriched my life in so many ways.