Surely each of us, regardless of gender, at least once in my life tried to cook pork skewers. Of course, not everyone succeeded, because everything is not as easy as it seems at first glance. In some countries of Transcaucasia, for example, in Armenia, the preparation of this dish is like a kind of art. How to cook pork skewers? How to properly marinate meat, how much it needs and can be kept, how to string it on skewers, when put on fire, how often to turn it over and, in the end, how to find out if meat is ready or not - this article will answer all these questions.
It seems that Caucasian men from the diapers know how to cook pork kebabs correctly. And even if a woman repeats all the actions, the meat is still not as juicy and tasty as that of the stronger sex. What is their secret?
First, the most important thing in this business is the choice of meat. In order to understand how to cook kebab pork, you need to take a neck. In this case, the dish will turn out juicy, tender and tasty. And if you take a ham, it’s tough and dry. In addition, experts choose a product that has never been frozen. We find the right meat, cut into squares with a thickness of 5 and a length of 10 centimeters.
The next step for those who want to know how to cook pork skewers should be marinade, which is a mixture of onions, spices and liquid. The last component determines the taste of the future dish. So, you need to take enameled, clay or glass dishes, put raw meat in it and pickle. Here are some examples of how to do this.
The main marinade, which is used by a good half of kebab lovers, is made from vegetable oil, dried spicy herbs, Dijon mustard and vinegar. Yogurt, garlic, cloves, cardamom and cinnamon are added to the sour-milk marinade. Lovers of spicy foods will love the marinade of yogurt, cayenne pepper and lime juice (can be replaced with lemon). Soya marinade, which is made from a special blend of five Chinese herbs, soy sauce and garlic, has few fans. But the Russian marinade is popular, it is made from kvass, onion and honey. Lemon pickle is the most interesting. You need to combine lemon juice, lemon zest, olive oil, oregano and fresh mint. It should be noted that this type of pickling, along with soy, makes even very hard meat tasty, soft and juicy.
So, pickle the meat and put it in the refrigerator. It is advisable to do this 2-3 days before you cook the pork skewers. Next you need to take care of the wood. It is best to take branches of birch, linden or cherry. Then lay them on the grill on top of each other. We string meat on skewers so that one has a maximum of 5 pieces. We set fire to wood and bring to the coals. Only after that we put the meat on the grill and turn it over all the time, sometimes making cuts. After half an hour, you can taste delicious and juicy meat.
In addition to how to cook pork skewers, it should be noted that potatoes cooked together with meat on fire are just as tasty. You just need to take small potatoes and string it on a skewer. If you can make small squares with a knife on the whole potato, as if outlining the horizontal and vertical lines, then after cooking you get potato pomegranate. This will surprise not only your guests, but also delight the children. If this method seems too long, after the meat has been cooked, put the potatoes in the corner and let it cook for 10-20 minutes.
Another attribute to real barbecue is Armenian lavash. A whole sheet is taken, spread to the bottom of the pan, where the meat will be removed. With another pita bread, close the meat and put the lid on the pan.
Before serving the kebab on the table, do not forget to sprinkle it with fresh herbs and chopped onions.
After everything is done, you can safely invite guests to the table. Bon Appetit!