There are a great many recipes for making barbecue, but not everyone is given the ability to cook this dish really tasty. The traditional questions that arise for those wishing to learn how to marinate kebabs correctly and to please their loved ones with a masterfully prepared dish include:
- which meat is best?
- How long should meat be pickled?
- Is it worth pickling kebab in vinegar?
- What time is preferable to salt the meat?
- string onions and other vegetables on skewers?
Let us consider in detail each of the issues in order to prevent the occurrence of possible problems in the preparation of barbecue.
So, it should be noted that you can cook a delicious kebab from any kind of meat. The choice depends on your taste preferences, and, as you know, how many people - so many opinions. If you do not trust your own taste or want to try something new, consult your friends, they will certainly tell you the most suitable option. Traditional kebab is prepared from lamb, while the meat must be fresh, that is, not thawed. The question of how to pickle kebab also causes a certain kind of difficulty. There is no single recipe for the marinade, and everyone has the right to use the ingredients as they wish. A classic marinade suitable for cooking kebabs from any meat is a vinegar mixture.
How to pickle kebab in vinegar.
To pickle 2 kg of meat, you will need:
- 5-7 bulbs of medium size;
- 250 ml of 6% vinegar;
- 3 tbsp. barbecue seasoning spoons;
- salt to taste.
Cut onions into thin rings, add seasoning and salt. The resulting mixture must be mixed thoroughly. When the onion gives juice, pour in the vinegar, add the spices and salt and mix again. The marinade is ready! This is a basic recipe for pickling meat, adding some ingredients, you can give the taste of the dish piquancy.
The time for pickling meat depends on the type of marinade you choose. The presented option involves pickling fresh meat for five hours in a cool place. A modern analogue of vinegar marinade is a mixture of onions and lemons.
How to marinate lamb skewers
To prepare the marinade for 2 kg of lamb, you will need:
- 3 large onions;
- 3 lemons;
- ground black pepper and salt to taste.
Two lemons must be doused with boiling water and squeezed juice from them. The third lemon and onion should be cut into thin rings and placed in a deep bowl. The resulting composition must be mixed and add to it freshly squeezed lemon juice, salt and pepper to taste. You can start pickling!
The question of how to pickle barbecue is not as problematic as it might seem at first glance. With a serious approach to pickling, the quality of the final result will undoubtedly please you and your loved ones.
Worthy of attention are also other subtleties significant in the preparation of barbecue.
1. Salted kebab is required immediately before frying, preferably coarse sea salt. It is very important not to salt the marinade, as salt absorbs moisture, and the meat can turn out to be dry and stiff.
2. It is recommended to add herbs to the marinade not in the form of small leaves or ground spices, but large-leaf spices, which can be easily removed immediately before frying.
3. With regard to stringing onions and vegetables on skewers, there are no clear recommendations on this issue. If you like charcoal grilled vegetables, then please. However, if you decide to use onions not only in the marinade, remember that the vegetable will reach readiness much faster than meat. Based on this, onions for frying need to be cut into thick rings.
We wish you success on the culinary front!