Finally, warm days came, a time of rest, magical walks in the countryside, and, of course, you can not do without your favorite delicious barbecue. We can say with confidence that this is not just a dish, it is part of our culture. Surprisingly, many do not know how to fry kebabs, although this is a favorite treat for everyone. Let's understand in detail the cooking process. In fact, everything is not so simple here, and, as in any business, there are subtleties and secrets. First of all, you need to choose the right meat for barbecue. It should be soft, moderately greasy and fresh, otherwise our dish will be pretty spoiled. If you want to make beef skewers, then it is better to choose a filet. As for pork, it is recommended to cook a dish of pork neck or ham. The whole chicken is suitable for cooking barbecue. By the way, it is not necessary to prepare our dish from meat; any fish with vegetables can fit in well here .
However, it is preferable to choose fish of medium fat content, for example, sturgeon, salmon or catfish are well suited. If we talk about vegetables, it turns out very tasty kebab from baked tomato, eggplant, zucchini and mushrooms.
Marinade preparation
The second place in the question of how to grill kebabs is the preparation of the marinade. With the help of pickling, the meat is more juicy, tasty, soft, especially in combination with suitable seasonings. The basis of the marinade can be as simple as spices, and liquids such as kefir, wine, vinegar. Lemon juice will give meat a good taste, but it’s important not to overdo it.
Pickling Tips
One more tip: it is better to undersalt the meat, since with an excessive amount of salt it will let the juice, and as a result the kebab will be dry. It is advisable to marinate the meat for several hours, it is better to leave it overnight, provided that you have not abused acids. Many do not know how to fry kebabs, and mayonnaise is used as the basis for marinade, but it is not intended for this at all. Therefore, it is better to abandon it. We recommend combining pork with onions and garlic, and lamb with zira and coriander, the taste will be amazing.
Cooking meat on the grill
So, the meat is ready, it remains to buy barbecue grills for barbecue or coals. The choice depends on how the meat is cooked. If you are not an expert on how to grill kebabs and which method is better, we can recommend cooking in the fresh air. Here, of course, there are subtleties, which we will discuss below. At the same time, it is important to consider the size of the barbecue grill so that there are no unforeseen situations.
Grilling recommendations
It is also necessary to plant meat correctly, a lot depends on this. Pieces of pork and chicken should be separately planted on a skewer, and beef is better close. Another piece of advice: it is advisable to turn the skewer over as often as possible, so the meat will get a uniform crust. Watch carefully for the fire - as soon as it flares up, the meat on the outside burns out, and the inside remains raw, so pour it with marinade more often.
Do not forget to monitor the rosy meat. If you still do not know how to determine the readiness of the kebab by eye, cut a piece and try if it is ready from the inside.