How to determine when the kebab is ready. Details about plum

Shish kebab is a fragrant, attractive and tasty dish that accompanies us throughout the warm season. Not a single “outing” into nature is complete without cooking meat over coals. Therefore, I’ll tell you how to cook pork and lamb shish kebab on the grill.

Shish kebab is a culinary masterpiece and a means of bringing people together. This is a reason to gather a noisy company, make friends, and perhaps find a girl or guy.

Traditionally, men prepare shish kebab, because only strong male hands can knead meat with marinade and chopped onions. As a result, onion juice, together with acids and enzymes, will saturate the meat and give off flavor.

Burning coals, preparing and frying meat is a brutal act that emphasizes the strength of a man and arouses admiration among women. Although women, having culinary experience, imagination and taste, easily prepare different versions of the presented dish.

It seems that there is nothing complicated in preparing shish kebab - you chop the meat, marinate it and fry it. People who hold this opinion are mistaken. Such actions lead to disappointment caused by dry, tough and tasteless food.

The listed sequence of actions is correct, but the secret of delicious kebab lies in the fact that in the cooking process all the details and movements are extremely important. Each stage of cooking barbecue requires the right approach. It's about choosing the meat, marinating it, lighting the coals and frying it. It is even important to know how to eat shish kebab correctly, what side dish it goes with and what drinks to wash it down with.

Experienced chefs use their senses when preparing barbecue. They observe, use their sense of smell, and listen to sounds. The information obtained helps to turn skewers or moisten kebabs in a timely manner. Some are just learning to cook meat. They are interested in the subtleties of cooking, because no one wants the kebab they cook for the first time to turn out unsuccessful.

How to cook pork shish kebab

Pork is usually used to prepare shish kebab. Pork kebab is so popular for a reason. It has an unsurpassed aroma and taste, juicy and tender.

Despite its apparent simplicity, preparing pork kebab is not easy. The cooking process has secrets and tricks, the knowledge of which helps even a beginner to cope with the task perfectly.

First of all, choose the right meat; the result depends on the quality and freshness. Experts recommend cooking shish kebab from chilled pork. If you don't have one, buy frozen.

Novice cooks defrost meat by dipping it in water. I don't recommend doing this. It is better to place the pork on the bottom shelf of the refrigerator. Slow defrosting will preserve the taste and beneficial properties.

How to choose the right pork for barbecue

• First, carefully inspect the piece of meat. Fresh pork is pink in color, and when pressed with a finger, the pits are leveled out.
• Be sure to use your sense of smell. The fresh product is characterized by a pleasant and sweetish smell. If pork smells like rot, mold or ammonia, naturally you shouldn’t buy it.
• Ask the seller to cut off a small piece. Bring it to the fire from a match and smell it. The smell of roast pork is a sign of freshness.
• It's up to you to decide which part of the carcass you prefer. The neck, lumbar region and brisket are ideal for barbecue. Ham and shoulder are not the best options.

This issue has been resolved. Now let's talk about preparing the marinade. I know many recipes, but I will only share the two most common ones.

Marinade for pork with mayonnaise

1. Cut the pork into pieces and the onion into rings. Place the ingredients in a large saucepan and fill with mayonnaise. For a kilogram of meat, 250 ml of sauce is enough.
2. Add some salt and spices to the pan. After thorough mixing, leave the dishes in a cool place for a day. Stir before cooking.

Marinade with vinegar

1. Cut the pork into pieces and several medium onions into rings. Place the meat and onions in a saucepan, sprinkle with pepper and salt.
2. Pour 100 ml of regular or apple cider vinegar into a liter jar and add water. Determine the volume of liquid yourself. The main thing is that the solution is moderately acidic.
3. Pour half the vinegar water into the bowl with the pork and stir. Sprinkle the remaining solution onto the kebab. The marinade should cover the pork. The marinade is ready for frying after 4 hours.

Step-by-step cooking on charcoal

We selected and marinated the meat. Now all that's left to do is cook. This stage is the most important and requires special attention.

• I use store bought coals. Although, you can make them yourself. The main thing is to heat them up before starting to fry.
• Turn the meat constantly during frying. Only in this case will it be evenly fried. If the kebab is slightly burnt or very dry, moisten with marinade or a mixture of wine and water.
• I recommend constantly moistening the pork to protect the kebab from burning and it will turn out aromatic, soft and juicy.

Video recipe

I think you’ve been using a similar recipe for grilled pork shish kebab for a long time, but I don’t rule out that some have heard something new.

Chicken kebab recipes

What is outdoor recreation associated with? With a burning fire, noisy company and the aroma of meat cooked on coals. Barbecue has long been an attribute of country holidays.

Only a person who knows culinary tricks can cook chicken kebab. Cooking is my hobby. I will share my experience with you.

You can grill chicken over coals without preparation. However, in this case you cannot count on a tasty and aromatic result. This is why marinating is recommended.

5 chicken marinade recipes

1. Simple marinade . Combine 50 milliliters of sunflower oil with the same amount of wine vinegar. Add salt and pepper to the resulting mixture. Pour the prepared marinade over the chicken fillet and fry after half an hour.
2. Mayonnaise marinade . In the evening, rub the chicken cut into pieces with salt, pepper and garlic, brush with mayonnaise and place in a pan. Marinate until morning.
3. Beer marinade . Season the processed chicken with salt, pepper and oregano, combine with chopped onion and place in a large bowl. All that remains is to add beer and leave the meat to marinate for 10 hours. This chicken kebab is combined with fried potatoes and herbs.
4. Marinade for kefir e. Place the pieces of meat in a bowl, add grated garlic, salt, pepper, onion rings and pour in kefir. After stirring, the chicken should marinate for two hours.
5. Nut marinade . To begin, prepare a mixture of grated garlic, chopped onion, crushed nuts and vegetable oil. Rub the marinade over the pieces of meat and leave for half an hour. Salt the chicken again before frying.

These are not all the ways to marinate chicken, I only shared popular recipes. All that remains is to cook the meat, following the step-by-step instructions.

• First, light a fire. Birch firewood along with birch bark will do. It is better to cook chicken kebab with the addition of firewood from fruit trees.
• Alternatively, use store-bought charcoal, which will make the process easier. Light a fire, add coal and after a few minutes start grilling.
• I recommend lighting charcoal without special liquids. Kerosene, gasoline and other flammable materials will spoil the taste of the dish.
• Place the prepared meat on skewers and place on the grill. Turn constantly during frying.
• Check the readiness of the kebab using a sharp object: a toothpick, match, fork or knife. Prick a piece of meat; the white liquid that comes out is a sign of readiness. If the juice is red, simmer the meat some more.

Video cooking

Any of the sauces listed is easy to prepare yourself at home. Don't forget about vegetables and herbs, which will highlight and complement the chicken kebab. If you don’t want to bother with barbecue, cook the rabbit without leaving the kitchen.

How to cook lamb shish kebab

Cooking barbecue is a fascinating process, the preparation for which consists of two stages. The first involves choosing meat, which should be fresh and moderately fatty. The second involves preparing for frying.

There are many ways to marinate, but not all are suitable for lamb. Let's consider three preparation options. Check them out or cook lamb in the oven.

Shish kebab in Uzbek style

Ingredients:

• Lamb – 500 g.
• Fat tail fat – 150 g.
• Flour – 2 tbsp. spoons.
• Onion – 3 heads.
• Parsley, anise, red pepper and vinegar.

Preparation:

1. Cut the lamb into pieces the size of a matchbox, and the onion into rings.
2. Prepare the marinade. Mix onion with anise, pepper and vinegar. Pour the resulting mixture over the meat and leave for three hours.
3. Place the lamb on a skewer, alternating fat tail fat with pulp. Sprinkle with flour and place the meat on the grill. Sprinkle the finished dish with chopped herbs.

Armenian shashlik

Ingredients:

• Lamb loin – 1 kg.
• Onion – 2 heads.
• Lemon – 1 pc.
• Pepper, lamb fat, salt.

Preparation:

1. Cut the meat into pieces, add salt, pepper and onion rings.
2. Remove the zest from the lemon and squeeze out the juice. Combine the zest and juice with the meat. After stirring, marinate the meat for eight hours.
3. All that remains is to thread the lamb onto skewers and cook over the coals until cooked. Grease with lard during cooking.

Lamb on the bone

Ingredients:

• Lamb with bone – 1 kg.
• Lemon – 1 pc.
• Vegetable oil – 50 ml.
• Coriander, basil, tarragon, mint, salt and a mixture of peppers.

Preparation:

1. Cut the lamb into pieces. Chop the greens and mix with oil, lemon juice, salt and a mixture of peppers.
2. Coat each piece of lamb with sauce and place in a saucepan. After three hours the meat will be ready for frying. Just marinate in a cool place.

I don’t know if you have ever tried shish kebab prepared according to one of the recipes given. If not, you must do it.

Video recipe

Buy some fresh meat, marinate it well and go on vacation with your family. Every member of the family will appreciate this luxurious dish.

How to deliciously marinate shish kebab

What could be better than a trip with a friendly group to the river bank or to the forest, especially if the entertainment program includes cooking barbecue? In order for the dish to live up to expectations, you need to understand the intricacies of marinating shish kebab at home.

Shish kebab is meat grilled over charcoal. The current generation received this dish as an inheritance from primitive people. The taste depends on the correct marinade. Previously, people did not do such little things and immediately started cooking. Fortunately, over time, the technology for cooking meat over coals has improved, which has a positive effect on the taste.

Kefir marinade

Kefir is the most popular marinade. It is suitable for marinating beef, pork, lamb and rabbit. The secret of the fermented milk product’s popularity among kebab fans lies in its ability to soften meat and impart a creamy taste.

• You will need meat, several onions, spices and kefir. For a kilogram of meat, a liter of kefir.
• Dip portioned pieces into the marinade prepared by mixing kefir with onion, salt and spices.
• Pour lemon juice over the meat. Soak in the kefir marinade for three hours.
• Place the shish kebab on the coals after placing it on skewers.

Kefir deserves attention in terms of marinating shish kebab. But it doesn't compare to pomegranate juice. I had to marinate meat in various ways, but only one option, which I will tell you about, became a favorite.

Pomegranate marinade

The cost of pomegranate marinade is higher than kefir marinade, but the result is worth it. Pomegranate juice helps to prepare an inimitable and delicious dish.

1. Gather the spices based on taste. I recommend looking for a place in the market where the seller, depending on the weight and type of meat, will collect everything you need from different trays into one bag in a matter of seconds.
2. Buy meat and pomegranate juice. For two parts of meat, take a liter of natural juice. You can make it yourself if you grow pomegranates.
3. Pour juice over the meat and onions and leave for two to three hours. The main thing is not to overcook, otherwise the fibers will turn into mush.

Even if you often go outdoors during the summer, this is enough. Shish kebab marinated in any of the two ways will delight you with its taste sensations.

How to marinate shish kebab to make the meat juicy

There are tribes in Africa who put meat in an anthill before cooking. Under the influence of formic acid, the structure becomes soft and juicy. We live in a civilized world and there is no need to go to such extremes.

I will list tricks that help reduce the toughness of meat to a minimum. As a result, the kebab turns out soft and juicy.

• Fruit marinade . Carefully peel two kiwis and pass through a grater. Add a little salt and spices to the resulting mass. Add pieces of meat to the fruit marinade and wait up to one hour.
• Kefir marinade . Mix half a liter of kefir with the same amount of mineral water, add salt, pepper and some dry herbs. Soak the prepared meat in the marinade for three hours, then send it to the coals.
• Wine marinade . Mix white wine and mineral water in equal proportions, add spices, pepper and salt and a few onions cut into rings. After three hours, the kebab is ready for frying. If the alcohol is not completely consumed, read how to store wine.
• Mustard and beer . Coat the pieces of meat with mustard, pepper and leave for an hour. Pour in beer and marinate for three hours. Before frying, sprinkle the kebab with salted water.
• Vodka and soy sauce . Mix 150 milliliters of soy sauce with a shot of vodka. Pour the resulting sauce over the kebab. After an hour and a half, place the meat on skewers and place on the coals.

Remember, without the right firewood for frying, you won’t be able to cook a tasty, juicy and appetizing kebab. The aroma and taste of the dish depends on the wood used for cooking. That’s why stock up on firewood in advance, otherwise the feast will spoil.

Shish kebab is cooked not on burning wood, but on coals. They provide the optimal temperature for frying. As a result, the meat does not burn or dry out, but is cooked in its own juices.

Not all wood is suitable for barbecuing. There are tree species that contain a lot of resins: spruce and pine. The resin, which is rich in such firewood, will transfer the taste to the meat during the smoldering process, which will spoil it.

If the grill is low, it is easy to reduce the heat. Place the marinated onions on the coals or use water. You can achieve the effect in another way by moving the coals to the sides.

Some speed up the combustion of wood by using flammable liquids. On the one hand, this speeds up the cooking process, on the other hand, this technique has a bad effect on the taste.

Do you want your kebab to have a unique aroma? Use grapevines for frying. If it's not there, don't be upset. Linden, birch, oak or fruit trees are suitable. If you have a country house or dacha, there will be no problems with firewood.

Have a good holiday and delicious kebabs!

Almost no outdoor recreation can be imagined without the whole ritual of preparing the most delicious, aromatic, juicy kebab. Barbecue is no longer just a dish, but a whole reason to get together with loved ones.

What meat to choose for barbecue

Since shish kebab is a traditional Caucasian dish, the most correct option in choosing meat remains lamb. Ideally, you need milk meat (2 months old) lamb. However, such a delicacy can only be obtained in the spring. If young lamb cannot be found, give preference to loin or tenderloin.

Due to the specific smell of lamb, pork takes second place in the ranking of kebab preparations. It is important that the meat is not very fatty. In view of this, choose the neck (the part of the carcass that is located along the neck ridge), tenderloin or loin. You should not choose meat located in the back, otherwise the dish will be tough and dry.

A beef dish will be tougher and not as juicy. If, nevertheless, only such meat appears on your table, remember that longer marinating will solve the problem. Of the beef varieties, give preference to veal.

Chicken kebab is also possible. Since this meat is dietary, for a juicy kebab, choose fatty parts: leg, drumstick or thigh. But the brisket will turn out dry.

Pampered gourmets can be surprised by shish kebab made from quail, partridge and rabbit meat. Getting such meat is not an easy task. However, the dish is guaranteed to be tender due to the dietary properties of the meat.

Once you have decided on the meat, consider a few tips when purchasing it:

1. The color of good meat is natural and uniform. Beef and lamb are red, pork is pink, fat layers are white, but in no case yellow. The dark color indicates the venerable age of the animal.
2. For a good barbecue you will need meat from a young animal. But don’t listen to pseudo-cooks who will try to persuade you to buy fresh meat (meat up to 3 hours after slaughter). For example, cooked steamed beef is tough, like a sole.
3. The meat should under no circumstances be slippery. Stale meat contains a large amount of liquid. Blood should not ooze out.
4. Never use meat that has been frozen more than once! This is wasted money, effort and time. You can check how many times the meat has been frozen by touching it. When heated by a warm finger, a dark spot will form on frozen meat, but frozen meat several times will not change its color. Check the color of the cut: frozen meat will be dark red, while refrozen meat will be pinkish-gray.
5. The smell of fresh meat is neutral.
6. The meat should not stick to your hands, it should be elastic, and when pressed, indentations should not form.

How to calculate the required amount of meat

Sometimes the problem arises of calculating the amount of meat, since when cooked, the mass can be significantly reduced. If, in addition to meat, there are other snacks and side dishes (potatoes or mushrooms), then 300 grams of raw meat will be enough for 1 person. If there are only vegetables on the table, then you need 500 grams. Please note that the figures given are calculated on average when children and women are present in the company. The amount of meat will increase significantly for an all-male company where alcohol is present.

How to properly cut meat for shish kebab

Cut the meat into medium pieces. Too small ones will become dry, and too large ones will not cook through (they will burn on top and be raw inside). The optimal size of each piece is 5 by 5 centimeters.

The best marinade for barbecue

Marinade is one of the most important stages in preparing barbecue. And the right marinade can save even the most hopeless meat. There are as many recipes for marinades as there are people who prepare them. Do not strive for precise proportions of ingredients; in this regard, kebab provides a wide field for imagination and imagination. There are no special spices for barbecue. They mainly use salt, pepper, thyme, rosemary, bay leaf - whatever is on hand in your kitchen. Almost all recipes contain onions.

Perhaps the most universal marinade is lemon juice, which will add sourness and richness of flavor to the meat. Be careful with vinegar: it can keep meat fresh in the heat for about a day, but it can also deprive the meat of all taste. Therefore, it should be added strictly according to the recipe and if you doubt the quality of the meat.

Tips for preparing the marinade:

• the meat in the marinade should be kept in the cold;
• the more meat and larger pieces, the longer the marinating time;
• pierce the meat with a fork several times, this way it will be better saturated with the marinade;
• if the meat is tough or has been frozen once, then mustard, fresh kiwi, pineapple and pomegranate juices can soften it;
• in the case when meat is marinated in kefir, remember that this method is completely unsuitable if the road to the picnic site is long and there is no refrigerator in the car;
• It is recommended to marinate beef in sparkling water;
• a large number of “sour” ingredients: vinegar, wine, juice, can make the meat tougher.

Our favorite barbecue marinade recipe

It often happens that we gather for a barbecue spontaneously. In this regard, it is not always possible to go to the market for good meat, and sometimes, for example, chicken is even available. For such cases, when you need to marinate meat quickly and tasty, we use kefir marinade.

Cut the meat into pieces, add onions cut into rings, salt, spices (required a mixture of freshly ground pepper), pour all this with kefir, mix and after 2-3 hours the kebab is ready.

How to cook shish kebab on the grill

I think everyone imagines the process of preparing shish kebab: grill, coals, skewers. But here, too, there are some peculiarities, which, if not observed, can ruin the dish. Note that:

1. The barbecue will be tastier if you use coals from the wood of fruit trees - pear, apricot, plum, apple, cherry, etc. Grapevine, linden, birch or oak would be suitable. They burn almost smokelessly and produce a lot of charcoal with good heat. You shouldn’t take spruce or pine, otherwise the meat will completely lose its flavor.
2. The skewers should be very well cleaned, there should be no leftover meat on them, because they will burn and spoil the taste. They should be lubricated with vegetable oil and preheated.
3. Thread the meat onto skewers along the grain, alternate with onions or vegetables.
4. The optimal distance from meat to hot coals is about 15 cm.
5. The skewers are placed tightly one to one, this way the heat from the coals is used more effectively.
6. To check the readiness of the kebab, cut it. If the juice is pinkish, it’s not ready yet, if it’s clear, serve it with confidence.
7. Lean meats, such as chicken, are more likely to turn dry. To prevent this from happening, sliced ​​meat pieces are wrapped in a thin slice of bacon, or alternated with small pieces of lard. This will add juiciness.
8. When eating lamb kebab, you should not hesitate, because the lamb hardens very quickly and becomes tasteless.
9. Lamb shashlik is fried for 15-20 minutes, pork shashlik for 10-15 minutes. The more tender the meat, the faster it cooks. So be prepared not to overcook it.
10. The best addition to barbecue will be fresh vegetables (cucumbers, tomatoes, green onions, peppers), herbs, bread and sauces to taste.

They say that barbecue is not cooked, but created. Follow our advice, and any of your plans for preparing barbecue will make your picnic extraordinarily tasty and appetizing.

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You can cook shish kebab at any time of the year, if you wish. But in the summer, cooking barbecue outdoors is a separate issue. As soon as the weekend comes, our feet rush to the nearest forest or to the countryside to light the grill again and cook our favorite shish kebab. When preparing dishes on the grill, you need to take into account many different factors, from choosing a product, searching for a marinade and ending with directly preparing the dish on the fire. Very often, the kebab turns out completely different from what we hoped for - sometimes it burns, sometimes it remains raw, sometimes it’s tough. We have collected tips for you that we hope will help novice cooks in preparing barbecue and other dishes on the grill.

Tip 1. Choosing meat

It is best to buy meat for barbecue from a trusted place. We do not recommend buying ready-made kebab; it is better to buy meat and marinate it yourself. Store-bought meat may contain a lot of vinegar, but the meat itself may not be fresh. Choose fresh young meat, since the darker the meat, the older the animal, and the kebab from such meat will turn out tough. It is better to refuse to buy fresh meat or buy it and let it sit for at least a few hours so that the blood drains from it and the muscles relax. Frozen meat is also not suitable as it may have been frozen several times. The best option is chilled meat.
The most popular meats for barbecue are pork (neck, tenderloin, loin, ham and ribs) and young lamb (flesh from the hind leg, loin, tenderloin and, of course, ribs), which make the most delicious kebabs. Veal tenderloin shish kebab has amazing taste and aroma. For beef, it is also best to give preference to tenderloin.
Kebabs are also prepared from chicken or turkey. For turkey kebabs, small and large fillets are best suited. Chicken kebab can be prepared from the whole bird, breasts, thighs, drumsticks, wings. The juiciest and most delicious is obtained from chicken thighs.

Tip 2. Meat cutting

It is best to cut shish kebab meat into medium-sized pieces, since large pieces may not be fully cooked, and small pieces will become dry. Whole chicken should be cut into equal medium sized pieces.

Tip 3. Pickling

If the meat is fresh and young, then it should not be marinated for a long time and many ingredients should be used for the marinade. The simplest and most delicious marinade is salt and pepper. Shish kebab is also marinated in onions and spicy herbs. But you can choose any other marinade recipe and marinate the meat. Chicken and turkey are marinated for 30 to 60 minutes. Pork and veal for about an hour. Beef takes a little longer. If the meat is tough, we recommend using onion and garlic chopped in a blender instead of vinegar.
Do not marinate or transport barbecue meat in a wooden container, because the wood takes away the juice from the meat and also transfers its smell to the meat.
Do not marinate shashlik in aluminum containers. When interacting with meat, its walls release harmful substances - this can be hazardous to health. Aluminum reacts with the marinade, and oxidation of the dishes and meat occurs.

Tip 4. Shish kebab transportation

It is best to transport shish kebab in the container in which it was marinated. We do not recommend using plastic dishes. It is best to use regular plastic bags from which the air has been squeezed out. Place the future kebab together with the marinade in a bag, mix, and put the bag in the refrigerator (meat for 2 hours, poultry for 1 hour, fish for 30 minutes).

Tip 5. Firewood or coals?

If you don't have a lot of time to make a fire using wood, give preference to coals that you can buy along the way. The coals should be large and dry, free of dust.
If you are going to use firewood, then buy or select one type of wood. Otherwise, you will not be able to control the temperature in the grill, since different wood burns differently. Professionals recommend giving preference to birch, cherry, linden, stone fruit wood and fruit trees. The use of coniferous trees should be strictly avoided, as they emit resins when burning,
as well as poplar, rowan, ash and aspen.

Tip 6. Lighting up the grill

To light firewood or coals, many people use a ready-made liquid - ignition. Buy only proven products, since very often these liquids have an unpleasant odor, which is transferred to the wood and then to the meat. If you use lighter fluid when cooking barbecue, be sure to let the coals burn longer so that no foreign odors remain. This also applies to newspapers and other kindling paper, with the only exception being birch bark.
We recommend the following proven and favorite method for lighting coals or wood. Take a small amount of vegetable oil and paper napkins. Place the napkins on the coals or wood, moisten them with oil and set them on fire. Eco-friendly and no smell, coals and firewood burn perfectly.
Place a few handfuls of salt on the coals. This will help prevent flames and soot from dripping fat.
How do you know that the coals are ready and the skewers can be placed on the grill? Very simple: hold your palm over the coals at a height of 15 cm. If it is very hot and you cannot hold your hand for more than 2 seconds, it is too early. If you hold it for more than 4-5 seconds, the time has come.

Tip 7.Place meat on skewers

Place the meat on the skewers along the grain (then it will be easier to remove), do not leave gaps between pieces. Large pieces of kebab meat should be closer to the center, and smaller pieces along the edges.

Tip 8.Grilling shish kebab

Place the skewers on the grill. Remember that frequent turning of skewers has a bad effect on the meat - it does not allow the kebab to warm up well and dries it out. Once the kebab is browned on one side, give it another 1 minute and turn over. To prevent the meat from sticking to the barbecue grill, grease it with vegetable oil, heat it and rub it with an onion cut crosswise.
When frying ribs, it is best to wrap the edges of the ribs with foil. This way they won't char, but just darken.

Tip 9. How to check meat for doneness

In order to find out whether the kebab is ready or not, you should cut one piece. If blood oozes, the kebab is not ready, if the liquid is pink
indicates medium doneness, and clear juice means the kebab is ready.

Tip 10.Serve the kebab to the table

It is best to remove the kebab from the heat and immediately, before the meat has cooled, serve it to the table, sprinkled with fresh herbs.
And finally, the last tip, the kebab will become juicier if you remove it from the skewers, put it in a pan, sprinkle with onion rings and cover with a lid for a couple of minutes.

Delicious kebabs and great weather to everyone!

Photo: Depositphotos.com/@ andyivanov3712

On average, to taste kebab, an initial 300 grams of raw meat is enough for an adult. Do further arithmetic yourself, based on the appetites of the company and the time of the feast.

First of all, kebab is high-quality meat. Sellers are so good at using modern technologies to disguise a spoiled product that at first glance you won’t notice the catch. So let’s call upon all our senses and capabilities to correctly choose exactly that piece of meat that will be destined to become the most delicious kebab, may vegetarians forgive us.

Any meat for barbecue:

• should not be steamed (the meat must be bled and kept at a temperature from 0 to -1 ºС for at least 24 hours), otherwise it will be tough and tasteless when finished;
• be free of the smell of chlorine or any other unpleasant or foreign odor.
• the surface should not be slippery or sticky;
• the fat should not be pink (if the meat begins to weather, it can be treated with potassium permanganate, so to speak, to refresh it, hence the color of the fat layer);
• the edges should not be very soft and shapeless (the meat can be soaked in a vinegar solution, which softens the fibers);
• It is dangerous if the meat is treated with fuchsin. This is a poison that destroys microorganisms and is dangerous to humans. Press the napkin onto the surface of the meat. If a bright pink trace remains (the blood will give a different shade), then “chemists” have worked on the meat. Even if the deception was not immediately recognized, when cooking such meat the liquid will turn a specific pink color. Eating it is strictly prohibited!
• does not separate freely into fibers and is not separated from the bone without the use of a knife.

Quality meat:

• when you press on a piece of meat, the hole is quickly restored, the exception is the so-called aged (ripened) meat, but it has a slightly different appearance;
• fat layers are white, without yellowness;
• Slightly dried (chapped) thin edges are allowed, especially for lean meat.
• good meat smells good, i.e. has a slightly perceptible aroma of freshness;

The color should be uniform, natural for its appearance, both on the surface and on a fresh cut:

	Pork - pink, with frequent white fatty layers
	Beef is red (the darker the color, the older the animal and the tougher the meat will be) with more pronounced meat fibers than pork and a dense film on the surface of the piece
	Veal is pinkish-red. Darker than pork, but lighter than beef
	Lamb is red, more saturated in color than older beef, and only has white fatty layers. The meat of mature animals has a specific smell that nothing can get rid of. Check - hold a piece of meat on the fire, if it smells only of burnt meat, then you can take it.
	Chicken - breast light, white-pink, thighs - pink, drumstick - dark pink. Chicken meat must be cooked with the skin on, so the meat will not be dry.
	If you take a whole carcass, then look under the chicken’s wing. It is from this place that spoilage begins and the smell appears.

What about frozen meat?

Of course, it is better to cook meat that has not been frozen. If you do purchase a frozen product, then the main thing is that there is no re-freezing. To determine this, hold your finger on the frozen piece for a while. If the melted point has changed the brightness of the color and has become more intense, then you can take it, the storage conditions have not been violated. If the meat does not change color or becomes grayish or dark, then play it safe and leave it in the store.

If the meat is also vacuum packed, make sure there are no pink ice crystals or frozen streaks. In addition, the meat should not “hang out” inside. The film should fit tightly.

Be sure to defrost in the refrigerator, then the fiber structure will suffer less and the meat will retain its juiciness.

Refrigerated meat in sealed packaging can be treated with carbon monoxide - "carbon monoxide". If really fresh meat was packaged this way and the sell-by date is fair, then this way they preserve their presentation without harming the quality. But when packaging stale meat, the appearance remains beautiful, and inside a favorable oxygen-free atmosphere is created for the development of botulism and salmonella.

Suitable carcass parts for barbecue

Meat is muscle. Those parts of the carcass that moved little during the animal's life will be the softest and most preferable for cooking.

Pork and chicken are the most popular raw materials for barbecue. This meat is more affordable and is available in a wider range on the shelves. It is somewhat easier to prepare such kebabs, so get your first experience on this basis.

The pig must be female (if you hold a small piece of meat with fat over the fire, a specific foul odor should not appear). A boar at the counter is rare, but there are plenty of unscrupulous sellers behind the counter.

	The neck occupies a dominant place among the barbecue preparations, then the bone-in balyk (cutlet) or the loin - these names are obtained by different cutting from one dorsal-costal part of the carcass.
	The top of the flesh from the hind leg (the area above the kidneys), usually triangular in shape with a small pit on the inside, is also an excellent option.
	Ribs with untrimmed meat and fat are even tastier than the neck and cheaper. However, the bones in such a kebab are almost half the weight, which needs to be taken into account when purchasing.
	Tenderloin is the rarest and most expensive cut of any type of meat. It is practically fat-free, but... This muscle never moves, and the meat turns out to be the most tender and delicious. This piece of meat should be sold in one long piece, tapered at one edge and should be about 1 kg in weight and up to 30 cm in length, no more. Some sellers may offer regular pulp as tenderloin. It is better not to use other meat parts of pork for barbecue.

You can cook everything in chicken except the back and neck (there is little meat there). The main thing is not to remove the skin; it can be removed from the finished kebab. The left leg is preferable because The hen’s right one is “working”, the bird “rows” more than it and stands on it more often.

	Beef kebab will be the most expensive because the most suitable cut is the tenderloin. Please pay attention to the size of the beef tenderloin: weight up to 2 kg, length no more than 45 cm. You can cook the meat from the inside of the hind leg; the rest of the flesh is tough and dry for frying without fat.
Young lamb has the most delicious meat on the ribs, the loin, it is cut like that, with a small bone. The back leg is also suitable, the tenderloin is, of course, elite.
They say that lamb shish kebab should be eaten hot, because... fat hardens quickly. However, this does not apply to young meat, which does not contain refractory fat.

Cutting meat for barbecue

The meat must be cut across the grain into approximately equal-sized pieces. The thinner the piece, the faster it will cook, but it will lose more juice.

The optimal size is 40x40x40 mm (plus 10 mm), the length can be increased to 60 mm.

The pieces are strung on a skewer along the fibers, close to each other. There should be no hanging fat or meat.

You can fry meat not only on skewers; large flat pieces can be cooked more conveniently and better on a grill (barbecue), although the name of this dish will be different.

The chicken is not cut into pieces. Its parts are prepared with skin and bones; only drumsticks, wings or thighs are strung on one skewer, or evenly placed on the grill.

The breast can also be fried in one piece on the bone. Many people cook fillet on skewers, keeping the meat in a fat-containing marinade.

If the meat contains little fat, then when frying it will turn out dry. Pieces of lard or slices of tomato strung between the meat will improve matters a little.

Fish is also used for barbecue. Most often in the form of steaks (pieces cut across the ridge). The fish is marinated for no more than 1 hour and fried approximately twice as fast as meat, but not on skewers, but on a grill.

The right grill

The grill should not be deep. The distance from the coals to the meat should be 5 - 10 cm and the lower the bottom, the more coals you will need. The optimal depth is 160 - 200 mm, width 300 mm and length up to 1 m. Wall thickness is at least 3 - 5 mm. It’s good if the holes in the grill are closed after preparing the coals. This way the coals will last longer and will not quickly burn into ashes. An ideal grill - with the ability to adjust the height of the skewers. Portable, folding barbecues are very flimsy and almost disposable. Having a thin wall, they cannot withstand repeated heating and warp.

A very effective “earth” grill.

It's not difficult to build. You need to dig a shallow trench for the coals and install two columns of bricks or metal arcs along the edges. The heat will persist for a long time due to the surface influx of oxygen and poor thermal conductivity of the soil. By changing the number of bricks or immersing the arc, you can adjust the height of the skewers above the coals.

What and how to grill shish kebab?

A classic, but not generally available material is dry grapevine. The most suitable analogue is fruit and berry trees and shrubs. Avoid birch from deciduous trees, it will blacken the meat. Coniferous wood cannot be used, because the resin will be present in the smoke and will settle on the meat.

First, thin branches (brushwood) are placed in the grill, then thicker branches and chopped logs. To get a sufficient amount of coals, and not a mixture of ashes and burning brands, you need to burn the wood at one time, without adding firewood. Finished coals are black on the outside and fiery hot on the inside. Occasionally, flames may walk across the surface. To prevent ignition from dripping fat, generously sprinkle salt on the coals. It will maintain heat and absorb fat.

To speed up the cooking process, you can use ready-made purchased coals. They cook almost immediately after lighting. Oak and coconut coals burn longer, while birch coals produce more heat.

Loose coal flares up quickly and evenly, but also burns out faster.

Briquetted coal requires skill in ignition and the ability to “stoker”, properly stir and distribute coals of varying degrees of readiness. The briquette retains its temperature for a long time and, if it does not burn out completely, then after extinguishing it can be reused.

It is important not to miscalculate the volume of firewood and coal. The amount of coal for frying meat mainly depends on the size of the grill and weather conditions. The approximate calculation is 1:1, i.e. how many kilograms of meat, take so many coals. It's better to take extra. The remaining coals will not be wasted. It is more difficult to decide on the amount of firewood, because... a lot depends on the type of wood. A very rough guideline: for one round of frying, take two to three times more firewood than the volume of the grill.

Lighter fluid is not welcomed by all barbecue lovers, so stock up on newspaper and brushwood.

Fresh cherry branches give the meat a beautiful ruddy color and smoky aroma; they need to be thrown onto the coals at the end of frying.

If the meat will be fried in several batches, then rake the remaining coals into one pile in the corner of the grill. When re-ignited, they can be evenly distributed along the bottom and covered with fresh material.

Meat should be fried at a temperature of 200-240 ºС. The temperature can be determined from paper (from a notebook or office paper). If the paper begins to char but does not burn, you can cook. At first, the pieces of meat should form a protective crust that will retain the juice. Therefore, the skewers need to be turned several times with an interval of 30-60 seconds. Then the temperature on the coals should drop. If this does not happen, pour hot water over the coals, boiling water if possible. Cold water, when it hits the meat, will cool it sharply. Therefore, it is very important not to water the kebab with anything at all. The inside of the pieces of meat should maintain a temperature of about 95 ºС, then the kebab will be juicy and cooked in 15-20 minutes.

Try dipping the skewers with meat into very cold water for 20-30 seconds and immediately place them on the grill. From the first strong heat, the chilled meat will not burn, but will be sealed with a thin crust, which will preserve the internal juice.

Cook barbecue without leaving the grill. It is very important to turn the skewers in time so as not to lose precious juice. Watch the meat. When heated, fat and liquid begin to release from the pieces; when the secretion actively intensifies, turn the skewer over.

Do not dry out the fried kebab. Check the readiness by cutting the piece. When the liquid in the cut is clear, without blood, immediately remove the skewers.

Marinating meat and what raw kebab should look like

The container for marinating must be acid-resistant, i.e. do not oxidize under the influence of acid. Suitable glass, enameled (necessarily without chips of the enamel), ceramic with a glazed coating or stainless steel.

If you like fried pickled onions on your barbecue, then marinate them separately from the meat. The onions from the marinade give their juice and taste to the meat, so it’s better not to waste it and throw it away. It is also better to fry the onions separately, because... The sugars contained in the vegetable begin to burn before the kebab is ready.

When the meat is placed in the marinade, be sure to place a weight (water bottle) on top. This way the meat will retain its juice and be saturated with marinade.

For barbecue, it is better not to salt raw meat or use large, or at least ordinary stone, meat.

The marinated meat should be threaded onto a skewer without gaps between the pieces and without any toppings (onions, herbs, thick coating, etc. that can burn).

There is a saying that good meat does not need marinade. But it’s not always possible to choose such meat, but you want the kebab to turn out juicy and flavorful. Therefore, in order to correct some of the shortcomings of the raw material and to give a special taste to the dish, marinades are used. On average, 1 kg of meat requires 300 grams of liquid marinade. We offer several types of marinating:

Dry marinade

Recipe No. 1 with spices

Ingredients:
1 kg of meat (any)
3 tsp spices (any to your taste, but a mixture of peppers or at least ground black pepper is a must)
1 tbsp. and (you can use ordinary stone)
5 tbsp. vegetable oil
0.5 lemon

Preparation:
mix with spices.
Roll the prepared pieces of meat in this mixture, place tightly in a marinating bowl, sprinkle with lemon juice and pour vegetable oil over each layer of meat.
If desired, you can cut the onion into half rings, sprinkle it, lightly rub it with your hands and transfer it between layers of meat.
Marinate for at least 2-3 hours in a cool place.

Recipe No. 2 with greens

Ingredients:
Cut 2 kg of pork into cubes 50x50x50 (60-70) cm. It turns out very tasty if you take a steak on the bone (cutlet), but the weight should be 30% more, taking into account the bone.
5-6 bunches of parsley and dill.
1.5 kg onions
3 tsp ground black pepper
1 tbsp.

Preparation:
Lightly beat the parsley and dill in a plastic bag so that the greens release juice. Cut the onion into rings, sprinkle and rub with your hands.
Mix the prepared meat with sprigs of herbs, add onion and mix again.
Marinate for approximately 1-1.5 hours.

Juice-based marinades

Recipe No. 1 with tomato juice

Preparation:
Mix prepared meat and onions. Place in a marinating container and add tomato juice. The juice should completely cover the meat. Don't forget about the oppression (load).
Marinate for at least 5 hours (preferably overnight) in the refrigerator.
Add salt before cooking.

Recipe No. 2with citrus juice

If you want a little exotic, make a marinade based on citrus juices, but only freshly squeezed, not packaged.

Ingredients:
2 kg pork with fat
300 grams of juice (we use lemon or orange). You will need about 0.6-0.7 kg of fruit.
1.5 kg onions
1 bunch of parsley

Preparation:
Pour fresh juice over the prepared meat, you can dip each piece in the juice and place it in a container for marinating. Leave for 1 hour.
Cut the onion into half rings, add salt and rub with your hands. Add pepper, stir.
Place the parsley in a plastic bag and lightly beat or crush.
Add onion and parsley sprigs to the meat. Stir and leave in a cool place for 3-4 hours.

Recipe No. 3with pomegranate juice

Preparation:
Pass the onion through a meat grinder and squeeze out the juice through cheesecloth.
Mix pomegranate and onion juice.
Place the prepared meat in a bowl for marinating, season with spices and mix. Pour in juice (the meat should be completely immersed in liquid), press down with a weight.
Leave to marinate for 12 hours.
Then add oil, mix, press down with a weight and marinate for another 1 hour.
just before cooking or ready-made kebab.

Marinade with soy sauce

Fans of Asian cuisine use soy sauce with all their might. It contains a large amount of salt, so it should be added to the marinade in limited quantities.

Ingredients:
1.5 kg meat
100 ml soy sauce
2 tbsp. vegetable oil
1 tsp cumin (cumin)
1 tsp ground black pepper or grill spices without salt

Preparation:
Mix soy sauce, spices and vegetable oil. Dip pieces of meat into the marinade and place in a deep container, weigh down with pressure and leave for 3-4 hours in a cool place.

Marination with kiwi

It is better to cut the kiwi or mash the whole fruit with your hands so that there is no mush left on the meat after marinating. During frying, this coating burns, and the bones crunch on the teeth.

Ingredients:
2 kg meat
1.5 kg onions
1 kiwi fruit
1.5 tsp. ground black pepper

Preparation:
Cut the onion into half rings, add salt and rub with your hands. Add pepper, stir.
Sprinkle the prepared meat with onions and mix. Add chopped kiwi, mix again, place in a bowl for marinating.
Cook immediately after 30-40 minutes.

If you have time, do the usual marinating with onions, and 30-40 minutes before frying the kebab, add kiwi to the meat.

If you have never cooked meat with kiwi, try a small portion first, because... Some people don't like this combination.

Sour milk marinade

When marinated in fermented milk products, the meat turns out tender and juicy. However, be careful because... Bacteria are used to ferment milk, and without antiseptic spices they can behave in a far from beneficial manner with meat.

Ingredients:
2 kg pork
1.5 kg onions
1 liter of kefir or whey
3 tsp ground black pepper (you can add other spices)

Preparation:
Sprinkle the prepared meat with onions, mix, and place in a bowl for marinating. Pour in kefir and mix again. Press down with a weight. Marinate for 4-5 hours in the refrigerator.
Salt before cooking or ready-made kebab.

Marinade with beer or kvass

A beer or kvass marinade will soften the meat and allow you to create a beautiful, tasty crust when cooking. The beer must be “live”, light, not pasteurized. If you want to use kvass, it is better to use regular homemade kvass on rye bread or barley, or on sea rice.

Ingredients:
2 kg pork
1 kg onion
0.5 l beer or kvass
1 kg tomatoes
3 tsp ground black pepper (you can add other spices)

Preparation:
Cut the onion into half rings, add salt and rub with your hands. Add pepper (spices), stir.
Cut the tomatoes into quarters, if large, then into 6-8 pieces.
Place the prepared meat in a marinating bowl, sprinkle with onions. Mix.
Add tomatoes, stir again. Press down with a weight. Leave for 1 hour.
Then pour beer or kvass, stir, press down with a weight. Marinate for another 1.5-2 hours in the refrigerator.

Marinating in wine

Preparation:
Cut the onion into half rings.
Heat the wine to 50-60 ºС, add oil, onion and pepper. Stir, turn off the stove. Cool until warm (about 40 ºС).
Place the prepared meat in a bowl for marinating. Add a little marinade and stir. Repeat. The meat should absorb liquid, but not float.
Press down with a weight and leave to marinate in the refrigerator for 10-12 hours.
If you are sure that there is no way, then salt the meat before preparing the kebab.

Tea marinade

Tea can also act as a marinade, because... contains organic acids. The kebab will be soft, with a beautiful, appetizing color.

Ingredients:
2 kg pork or beef
100 grams of black tea (preferably granulated), unflavored
1 liter of water

Preparation:
Boil water, add tea and boil for 5 minutes. Cool the solution to room temperature, strain and pour over the meat for 2 hours.
If desired, after marinating, you can treat the meat with spices.

Marinade based on vinegar, mayonnaise or mineral water is not only not recognized by barbecue gurus, but also sharply criticized. However, this does not affect the popularity of these recipes due to their availability and simplicity. Therefore, we will not ignore the original Soviet recipes, but with some amendments.

Recipe No. 1 with vinegar

If you use not alcohol vinegar, but apple or wine vinegar, then, contrary to claims, the meat will not be dry. The meat must contain fat (lard).

Ingredients:
2 kg pork
70 - 100 g vinegar 6%
140-200 g of water
1.5 kg onions
1.5 tsp ground black pepper (barbecue spices without salt)
100 g vegetable oil

Preparation:
Cut the onion into half rings, add salt and rub with your hands. Add pepper (spices), stir.
Sprinkle the prepared meat with onions, mix, and place in a bowl for marinating.
Mix vinegar with water and pour over meat, stir.
Leave to marinate under load for 2 hours in a cool place.
Before cooking, add oil, stir, leave to marinate for another 1 hour.

Try replacing vinegar with vodka or cognac. Mixing with spices, alcohol turns into an aromatic tincture and gives the meat a special aroma. Moreover, strong alcohol will partially dissolve the fat in the lard, and the kebab will turn out less fatty.

Recipe No. 2 with mayonnaise

Marinade with mayonnaise softens the meat, making it juicier and fattier.

Ingredients:
1 kg of meat (lean pork, beef or chicken)
200 grams of mayonnaise (with fat content more than 50%)
0.5 kg onions
2 tsp barbecue spices or just ground black pepper

Preparation:
Cut the onion into rings.
Add spices to mayonnaise and mix.
Mix the chopped meat with the sauce, place in a marinating bowl, sprinkle with onions.
Load with pressure and leave in a cool place for 3-4 hours.
This recipe can be supplemented with 2 tbsp. ketchup or tomato sauce. It must be added to mayonnaise. Then everything remains unchanged.

Some other types of marinades

There is no point in simply pouring carbonated mineral water over the meat. Because carbon dioxide evaporates faster than it can have any effect on the meat. But if you add lemon juice, then thanks to the carbon dioxide bubbles, the marinade will slowly (over 12 hours) and evenly penetrate the meat. The ratio of water and juice is 3:1.

You can marinate meat simply in onions or sweet peppers ground in a meat grinder (it contains enough acid for marinating). The ratio of vegetables and meat is 1:1. Marinating time is at least 6 hours. Spices are added in the same quantities as usual when cooking meat.

There are an endless variety of marinades, but one thing remains the same - the quality of kebab depends on the meat, the marinade can only complement its taste. Therefore, choose good meat, try, experiment, find your unique recipe for the most delicious kebab and be happy!

P.S. A few more recipes

A tasty, aromatic and invariably attractive dish, kebab, accompanies us throughout the warm period of the year. In Russia, almost no picnic, no outing with family or friends is unthinkable without the whole ritual of preparing and eating juicy, aromatic meat, smelling of herbs and smoke, fried over coals. In fact, barbecue has long been not just another universally recognized culinary masterpiece, but also an excellent means of bringing people together, an excellent reason to get together and make new friends.

How to cook shish kebab? Cooking barbecue is traditionally considered a typically male responsibility. And there is a considerable amount of truth in this. After all, only strong male hands can truly knead meat with onions and marinade so that onion juice, acids and enzymes completely saturate the pieces of meat, give them all their taste, soften them and imbue them with their aroma. And of course, the very ritual of burning coals, stringing shish kebab on skewers and frying meat is rightfully considered by many to be a brutal act, emphasizing masculine strength and arousing admiration in the eyes of ladies. However, we will not offend beautiful women with gender prejudices, because their refined taste, imagination and culinary experience often allow them to prepare unusually refined and surprising versions of this dish.

At first glance, cooking barbecue does not pose any particular difficulties. Well, what could be so difficult about cut the meat into portions, mix with marinade and fry over coals? It is in this common opinion that the mistake lurks, which leads to disappointment when dry, tough and tasteless pieces of overcooked meat end up on our table. But in the mystery of cooking barbecue, every detail, every movement is important. It is necessary to choose the right meat, marinate it correctly, light the coals correctly, fry it correctly and even eat the kebab correctly, knowing exactly what side dish and what drink to accompany it. All this knowledge comes with experience, but your intuition also plays a significant role here. Experienced cooks use all their senses when preparing barbecue, they not only follow it with their eyes, not only trust their sense of smell, but even listen to the hissing of fat and juice on the coals in order to accurately catch the very moment when it is time to turn the skewer or drizzle the meat and coals with marinade or wine. But what should those who have not yet had time to gain experience and do not know how to cook shish kebab do, but really want that even the first time cooked kebab can bring joy and pleasure? Don't despair!

It is for those who do not feel quite confident when preparing shashlik, for those who are preparing shish kebab for the first time, “Culinary Eden” has collected and recorded the most important tips and secrets on how to cook shish kebab, following which you will definitely be able to please your friends and loved ones with real, juicy, tasty and aromatic kebab.

1. Cooking shish kebab begins with choosing meat. And here it is very important not to make a mistake. After all, the juiciness, taste and aroma of the finished dish depend on how correctly you chose the meat. Meat for barbecue should be chosen as fresh as possible, from a young animal. Take a close look at the selected piece. When cut, pork should be soft pink, and beef and lamb should be red. Meat that is too dark will tell you about the venerable age of the animal; soft kebab will not be made from such meat. The color of the meat should be uniform without spots, with a slight glossy sheen. Pay attention to the smell of the meat. Fresh meat from a young animal has a very pleasant, slightly sweet aroma. Any sharp, unpleasant odors, the smell of ammonia, a sour or musty smell will tell you that the meat is stale or the animal is old; it is better to avoid purchasing such meat. The cut of the meat is also important. The best kebab comes from a tender, slightly fat-covered neck, loin or saddle. However, you can use a ham or even a shoulder, but cooking these parts of the carcass will require more marinating time.

2. It is very important to approach the selection and ignition of coal with special care. Not only the frying temperature, but also the taste and aroma of the finished kebab will depend on its quality. It is best to use birch or alder charcoal. The light, unobtrusive aroma of smoke from coals made from these types of wood is best combined with the taste of meat, poultry or fish, without interrupting, but only complementing the products' own aroma. If you burn the coal yourself, it is best to do this in a separate fire, transferring the finished coals to the grill using tongs. This will allow you to avoid getting ash and coal dust on your kebab. If your choice is ready-made coals, then try to find a good manufacturer, one that does not add any additional substances to the coal that promote ignition but spoil the taste of the meat. Also, if possible, try to avoid lighter fluids. Even the faint aroma of paraffin is unlikely to add charm to your kebab.

3. When lighting the coals, make sure that all the coal glows with an even scarlet color. If black spots remain on the coals, it means they haven't lit up enough, give them a little more time. Distribute the well-lit coals in an even layer over the grill; break large coals into pieces no larger than 3 - 5 centimeters. Carefully level the coals, placing a little more of them along the sides and corners of the grill. After this, let the coals rest for a while and become covered with a light layer of fluffy white ash. This will even out and normalize the combustion temperature, which will save your kebab from burning and drying out.

4. The size of the pieces of meat you are going to cook is also important. You should not cut the meat into too small pieces - they will instantly dry out and become tough. But too large pieces are also not good - they will take a long time to reach the middle and may burn at the edges. The optimal size of pieces of meat is 5-7 centimeters. Pieces of kebab of this size will be perfectly baked on the inside and will not burn on the outside. Thread the kebab pieces onto the skewer quite tightly. If you are not entirely sure of the quality and softness of the meat, you can string thin pieces of lard or juicy vegetables (tomatoes, onions, etc.) between its pieces.

5. While frying, rotate the skewers frequently, trying to ensure that the meat is evenly fried on all sides. Be careful to ensure that fat dripping from the meat does not ignite the coals. As soon as this happens, immediately sprinkle the burning coals with marinade, wine or just water. Pay close attention to the crust that forms on your kebab. If you notice excessive drying or burning, immediately turn the skewer and brush the dried meat with a mixture of marinade and vegetable oil. The average time for frying shish kebab is 10 - 12 minutes. It is this frying time that will allow the meat to bake well without burning or drying out, and your kebab will turn out juicy and tender, covered with a fragrant crispy crust.

6. Let's try to cook the simplest pork neck kebab. Cut 2 kg. pork in medium sized pieces. Cut three large onions into rings, add 1 teaspoon of coarse salt and carefully crush the onion with your hands so that it releases the juice. Add ½ teaspoon of black pepper, 1 teaspoon of coriander and the juice of half a lemon to the onion. Mix the finished marinade with pieces of meat, mix everything together thoroughly and leave to marinate for 3 - 5 hours. Thread the finished meat onto skewers and sprinkle a mixture of finely chopped hot pepper, leek and garlic on top. Grill over coals for 10 minutes, turning frequently and brushing with a mixture of dry red wine and vegetable oil.

7. Beef can be cooked in a mustard-lemon marinade. Mix 3 tbsp. spoons of mustard, 3 tbsp. spoons of honey, juice of one lemon, 3 chopped cloves of garlic, 1 tbsp. a spoonful of soy sauce and a few drops of Tabasco sauce. Cut two kilograms of beef into small pieces, mix with the marinade and leave to marinate for 5 - 6 hours. Thread the finished meat onto skewers, coat thoroughly with the remaining marinade and bake over coals for 10 - 15 minutes until cooked.

8. Duck kebab in orange marinade turns out incredibly tasty. To prepare the marinade, mix 50 ml orange juice, 2 tbsp. spoons of soy sauce, 2 tbsp. spoons of dry white wine, 2 tbsp. spoons of honey. Add 1 finely chopped fresh chili pepper and 50 gr. chopped tarragon or basil. 800 gr. Cut the duck meat into small pieces, mix with the marinade and leave to marinate for 2 hours. Thread the pieces of marinated duck onto skewers, placing them with orange slices. Fry over coals for 8 - 10 minutes, turning frequently and brushing with marinade.

9. An original and unusual kebab can be prepared from lamb ribs. Place three finely chopped sweet peppers, 5 chopped garlic cloves and ½ kg in a deep saucepan. chopped tomatoes. Add 2 tbsp. spoons of water and 2 tbsp. spoons of olive oil. 1 ½ kg. Chop lamb ribs with a layer of meat into portions and add to the pan with the vegetables. Add two bay leaves and 1 teaspoon of cumin or cumin. Bring the vegetables and meat to a boil, cover with a lid and simmer over low heat for an hour. Remove the finished ribs to a separate dish, and strain the vegetable broth through a colander. Thicken the broth in a saucepan over heat and add to it one finely chopped chili pepper and 50 g. green cilantro. Mix thoroughly. Thread the ribs onto skewers and brush with the resulting sauce. Fry over coals for 5 - 8 minutes.

10. You should not serve anything extra as a side dish for barbecue. After all, your kebab is extremely good and tasty in itself and should remain the only king on your table. It is best to serve the barbecue with fresh vegetables or vegetable salad, salsa and lots of fresh herbs. Juicy, crispy vegetables perfectly complement the taste of tender, hot, aromatic meat. In addition, some vegetables, such as tomatoes, peppers, eggplants, can be strung on skewers and, greased with vegetable oil, baked over coals. This simple, tasty and aromatic side dish for barbecue is sure to please everyone. And don’t forget about a glass or two of good dry wine!

You can always find even more proven recipes for preparing delicious shish kebab on the pages of Culinary Eden.

Zhalnin Dmitry