2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38
Rare outdoor recreation nowadays does without barbecue. It will certainly take some skill to make an excellent kebab. Competently selected meat, a good marinade, an excellent recipe and inspiration will be the key to a fragrant and incredibly juicy barbecue, which will become a wonderful and mouth-watering addition to a rest in good company
Cooking features
It is best to marinate products intended for barbecue in glassware, clay or in enamel containers. Meat cannot be soaked in aluminum dishes, much less cooked - aluminum oxides interacting with liquids and all kinds of products noticeably spoil the taste of the dish.
A wonderful kebab will turn out if you marinate meat with onions in a 1: 1 ratio, that is, onions are essentially taken as much as meat. Subsequently, you can stew this onion in a skillet and serve it with boiled potatoes.
Meat for barbecue is always cut only across the fibers and in rather large pieces, since small ones may not turn out juicy.
It is impossible to say unequivocally how much time will have to be spent for the kebab to be properly marinated - after all, the amount of time spent will depend not only on the degree of freshness of the purchased meat and its variety, but also on the expected result and on the size of the meat pieces. The softer and more tender, of course, the marinated meat will be stronger. And the barbecue from it will retain its taste and juice longer, and it will take only about 5 - 7 minutes to fry it. It is also important to know that, unlike other types of meat, soaking tender pork in a marinade requires half the time.
Those who want to enjoy the true taste of excellent meat need not add any spices to it. It is recommended to add salt to the kebab not earlier than a couple of hours before frying - this subtlety will make it possible to preserve the juice in the meat in much larger volumes.
How to skewer meat
They always try to string meat on skewers exclusively along the fibers, placing larger pieces in the middle, and those that are smaller - along the edges. String the meat as tightly as possible. But it is better to refuse adding other products, including vegetables, as they will quickly char.
At the ends of the "blades" at the skewers, it is necessary to leave a little space, based on their location on the grill and the dimensions of the grill used.
We fry the kebab right
The kebabs are cooked on properly hot coals, without a flame, but with a fairly strong heat. There should be a lot of coals - over the entire area covered with skewers with meat chopped on them, the coal layer should be uniform and be at least five centimeters.
Before you start frying the kebab, it is permissible to grease the skewers with a small amount of vegetable oil, and then heat slightly. They fit on the grill as tightly as possible - this will significantly reduce the likelihood of a sudden outbreak of fire, and thanks to a decent amount of smoke, the kebab will be much tastier. If, nevertheless, the fire under the cooking meat has flared up, the skewers should be immediately moved towards the coals or completely removed from the grill. Those who do not want to calm down the fire are not forbidden to extinguish a little with water.
It is not recommended to place meat too close to coals, as well as too far from them. The most optimal distance is about 10-15 cm. And so that the meat does not burn and dry out, it should also be turned over in moderation - this should not be done either very often or very rarely.
During the frying process, the meat on skewers should be watered with the remnants of the marinade, fresh beer or a mixture of water and lemon.
How to determine the readiness of a kebab
In order to determine if the kebab is ready, neat cuts are made in the meat, which are then pierced with a toothpick or knife. If clear juice is released from the meat, it means that the shish kebab is thoroughly fried and you can safely serve it on the table. And if the juice that stands out is pinkish, it means that the meat is not yet ready. The complete absence of juice is evidence that the coveted kebab is overdried. On average, a kebab, subject to the availability of good coals, is roasted in 15 - 20 minutes.
Serving barbecue to the table
The best shish kebab is freshly prepared, because, as it cools, it loses its original taste.
As for the products added to the kebab, they are selected for an amateur - everyone has different tastes. As a rule, this is bread or pita bread, numerous sauces and all kinds of vegetables.
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