A picnic will be successful only with deliciously tasty kebab. Therefore, the event organizer has considerable responsibility in terms of choosing meat, marinating and preparing it.
Everyone knows that meat for barbecue must be fresh, and in no case frozen. But what part pork carcass choose to make the kebab soft, juicy and tasty? We will talk about this and how to properly marinate meat for barbecue below. And today you don’t have to worry and order barbecue at home, it’s not only convenient but also very tasty.
Which part of pork is best to make shish kebab from?
Any kebab specialist will definitely answer that the best pork meat for making kebab is pork neck. It is from it that you can get the most tender, juicy and soft kebab, cooked over a fire. The meat from this part of the pork carcass has many layers of fat, which contributes to obtaining an ideal result. In addition, the meat fibers of the neck are always more tender and softer than, say, in the shoulder or back.
Sometimes it happens that you buy pork neck for barbecue is not possible due to its unavailability on sale at the right time. What to do in this case? Is it really possible to refuse a planned trip to nature? Or can you still buy another part of the pork carcass and make a kebab from it? In fact, in addition to pork neck for barbecue, you can also buy meat from the shoulder part. It also usually contains enough fatty layers. But unlike the collar, the shoulder blade is always tougher and requires longer cooking. This can be corrected with a more aggressive marinade that softens the meat fibers well. These are spicy mixtures based on kefir and mineral carbonated water, in which it is recommended to marinate meat for 24 hours. For a quick effect, you can use a kiwi-based marinade, the pulp of which is added to the meat a couple of hours before frying the kebab. Juice given tropical fruit will work wonders and make the meat incredibly tender. But in in this case It is not recommended to keep the shish kebab in this marinade for more than two hours, otherwise the meat can simply be ruined.
Some also use it for barbecue pork chop or tenderloin. Such meat, like the neck, is soft and tender, but its structure after cooking is much drier and even the most first-class marinade will not be able to achieve its greater juiciness than the neck. However, carbonated kebab also has its admirers. Among them are those who respect the leaner ones, low-fat dishes, because fat layers in such meat are very rare.
We have decided on the meat and now you know which part of the pork is best to use for the barbecue. All that remains is to marinate it a few hours before frying. Next, we offer the most standard set spices and herbs for marinating shish kebab. Note that this marinade is more suitable for the neck, since it is aimed more at imparting flavor to the meat, and not at softening it.
What is the best way to marinate pork kebab?
Ingredients:
Calculation for 3.5 kg of pork neck:
- medium-sized onions – 5 pcs.;
- sunflower oil without aroma – 85 ml;
- black peppercorns – 17 pcs.;
- coriander peas – 17 pcs.;
- dried basil – 0.5 teaspoon;
- dried thyme – 1 pinch;
- ground red paprika – 1 teaspoon;
- bay leaves – 2 pcs.;
- coarse salt– 40 g or to taste.
Preparation
When starting to marinate the shish kebab, pork neck rinse cold water, dry and cut into medium-sized slices (approximately the size of a matchbox). Place the meat in a bowl, add some salt and 
mix thoroughly. Now grind the peppercorns and coriander in a mortar and season the meat with the resulting crushed mass. Add it there dried basil and thyme, throw in ground paprika and bay leaves, add sunflower oil and mix.
The long-awaited warm days have arrived - the warmth and sun allow you to get out into nature. Have a nice time relaxing on fresh air together with friends and loved ones. It's hard to find a person who doesn't love barbecue. Everyone associates this dish with in a great mood And pleasant smell fire. But in order for the kebab to be remembered for a long time, it must be prepared from very good meat. So how to choose meat for barbecue?
Oddly enough, men always take charge of cooking kebabs. In general, men and meat have a special relationship. Not all men take the initiative in daily cooking, but barbecue on the weekend at a picnic or at the dacha is their strong point.
The main secret of delicious barbecue is the right choice of meat for the barbecue. And in order for the kebab to turn out juicy and soft, it is very important to properly marinate and fry it.
Let's figure out how not to make a mistake and choose the right meat for barbecue.
High-quality meat for barbecue is the key to tasty and happy barbecue. Here are the basic rules for choosing meat:
It is best to take chilled meat
Fresh meat is not suitable for barbecue (especially beef), as it will turn out tough. You need to hold it for a while for the muscles to relax.
You should not cook shish kebab from frozen meat, as it lacks some useful substances and it will turn out less juicy.
To distinguish chilled meat from frozen and thawed meat, you need to press on it with your finger: the meat should be elastic. Thawed meat has a more intense color, loose consistency and dark red meat juice.
It is very important that the barbecue meat is fresh.
Pay attention to appearance meat: fresh chilled meat - dry. The color should be uniform, with a glossy sheen. There should be no mucus, blood or liquid on the meat. The surface is slightly moistened, not sticky, and the meat juice is clear. A very important indicator of freshness is the consistency of meat: fresh meat is dense, elastic and smooth. Color fresh meat when cut: pork should be pink, and beef and lamb should be red.
If possible, you should choose young meat for barbecue.
The age of meat can be checked using simple test: a thin piece is easily torn even by hand. The darker the color of the meat, the older the animal, the denser the muscle fibers. A kebab made from such meat will turn out tough.
Be sure to smell the meat: it should have a pleasant smell
Smell quality meat should not cause negative emotions. If it is unpleasant, you should not buy meat. When you press on the surface of the meat with your finger, the resulting hole quickly levels out. In meat of suspicious freshness, the depression from pressure is slowly leveled out. In poor-quality meat, the pit does not level out at all.
The quality of the meat is indicated by the color of the fat layers; they should be white or light yellow
Meat of suspicious freshness will have dull, sticky fat, while meat of poor quality will have a gray-yellow color, sometimes with mucus.
Don’t save time and don’t buy already marinated meat for barbecue.
firstly, it is impossible to determine the composition of the marinade, and secondly, it is impossible to correctly assess the quality of the meat. Flavor enhancers, preservatives and other additives harmful to the body can be added to the marinade.
Meat for shish kebab should not be lean, otherwise the kebab will not be juicy
Meat that is too fatty is also not good. Perfect option- This is meat with small layers of fat.
If you doubt the juiciness of the meat, thread small pieces of lard onto a skewer, alternating with the meat. This will add juiciness!
What meat makes the most delicious kebab?
Pork produces more juicy kebabs than beef, and it does not need to be marinated for a long time. Veal is also great for kebabs. Very tasty lamb kebabs.
By the way, you can cook poultry, offal and seafood over coals.
Lamb kebab
Previously, kebab was generally prepared only from lamb. Young lamb meat is suitable for grilling over charcoal. It is bright red. If the meat has acquired a darkish, ruby tint, then the lamb is old. You need to eat lamb shish kebab right away, as the lamb cools down very quickly.
Pork shish kebab
Many people prefer pork kebabs. Please note that the meat should not be very fatty. Pork for barbecue should be light pink and with a little fat. Suitable for barbecue pork neck- meat located along the ridge on the neck. Here the fat streaks are evenly distributed in the meat. This kebab will be soft and juicy. A strip along the ridge on the back is also suitable; a loin would also work well. A shish kebab made from ham, a part of the carcass with a small amount of fat, will be less dry. It is better to marinate this part of the pork thoroughly.
Beef shish kebab
Beef meat is a bit dry and tough, so it is rarely chosen for barbecue. But if the choice fell on beef, then it is better to buy young, light-colored veal. If you decide to grill kebabs from this particular meat, then take beef fillet or brisket. Hind leg beef carcass also suitable for cooking barbecue.
Which part of pork is best for barbecue?
Traditionally, barbecue is popular in spring and summer. Noisy gatherings around the fire, relaxing in nature will leave wonderful memories. And for these impressions to be stronger, you need to prepare very delicious kebab. There are a lot of recipes for this dish. There is fire-fried fish, lamb, chicken, beef, but pork is the most suitable product.
First you need to choose the meat. Not everyone knows which part of pork is best to use for barbecue. IN Food Industry There is a special mesh with parts into which the animal carcass is chopped. There are 40 of them. Each part of the pork is used for specific dishes. It depends on the fat content, the number of veins, and the structure of the meat.
The neck(s) are more suitable for barbecue. It has small layers of fat, which, during simmering over coals, saturate the dryish pulp.
It is better to purchase meat for barbecue in advance, since it still needs to be marinated. When purchasing, we focus on color, structure and smell. Frozen pieces, often found in supermarkets, are not suitable, as the flesh will lose elasticity and will definitely be dry. The neck should have a light pink color, without blood or blue spots. You can check the freshness of the product with your finger: after pressing, the dimple should quickly straighten. Regarding the smell, everything is clear: a delicate, barely noticeable smell of meat.
Having brought home the neck, it is better to hold it for a while room temperature while you prepare the ingredients for the marinade. This will take about 20 minutes. Let us remind you that the neck must first be washed and dried, using a towel or napkins.
Then, having slightly crushed the meat in your hands, you can start slicing. The shape and size of the pieces are completely individual. We can only give advice: their parameters should not go beyond 4 x 4 - 8 x 8 (cm). They are borderline. Otherwise, the meat will either burn or be raw.
After the chopping procedure, the shish kebab neck is marinated. There are a lot of ingredients for soaking pork. These can be herbs, vegetables, acids, juices and sparkling water. More often they try to soften the meat with tomatoes or pomegranate juice. To saturate with juice, use sour cream, mayonnaise, lemon juice. Spices are also chosen at will, but traditionally mixtures of peppers, suneli hops, and tarragon are added to pork. And where would we go without onions, cut into large rings. Several varieties of onions look great: white, purple, red. Culinary experts note that it is better to salt the shish kebab before skewering it, and you should not marinade it, as this will cause the meat fibers to coarse.
The tips listed above will help you prepare the dish flawlessly.
Long-awaited warm days are ahead, when it’s so good to gather with friends in nature, light a fire and cook everyone’s favorite “picnic” dish - shish kebab. Cooking meat over coals is, of course, an art, but with the right approach, even a novice cook can handle it. After all, to succeed in this business you need little: suitable meat, proper marinating And good mood!
The main factor is, after all, the choice of meat. The quality of meat is the key to success and a guarantee that the kebab will turn out juicy, aromatic and truly tasty even in the hands of an inexperienced cook.
What kind of meat is right for cooking over charcoal? Markets and supermarkets offer “kebab meat” and “ ready-made kebabs» without specifying the cuts and their culinary features, while buyers can only rely on their experience and integrity of the seller. But it’s better not to rely on luck, but to trust the professionals of MYASNOV! Our specialists carefully cut the meat, removing films, bones, and excess fat from the parts of the carcass most suitable for barbecue. You need to decide whether you want to perform the “sacrament” of preparing meat for roasting on the fire yourself, or whether you prefer to use already chopped and marinated meat. For both options, MYASNOV offers optimal solutions.
Kebab meat: full version (option for pros)
If you - experienced cook, you know and can apply the basic principles of preparing meat, you like to be personally involved in the entire cooking process - you will probably prefer to cut and marinate the meat yourself. MYASNOV will help you decide on the choice of a specific piece from which “smoky” masterpieces will be created.
The meat should be quite soft and tender, because cooking small pieces over coals does not involve prolonged heat exposure, which means that the meat should be ready as quickly as possible.
The meat should not be too dry - it should contain a small amount of fat, which will prevent it from drying out.
If you prefer beef kebab, MYASNOV recommends the meat of young bulls: it is juicier, cooks faster than adult beef, but has already managed to accumulate a maximum of nutrients, unlike veal. Best suited for barbecue:
The meatiest part of the carcass with a small amount of fat and delicate connective tissue, excellent meat for lean barbecue;
Contains a small amount of connective tissue and requires longer marinating and cooking.
– excellent meat from the kidney part of the loin;
Tender rib meat from the front part of the loin, considered the most valuable part of the carcass in culinary terms;
– the central part of the loin, chopped crosswise with the bone;
– the most popular part for preparing lamb shish kebab.
If you love to cook and treat your loved ones to barbecue homemade, choose a suitable piece of meat at MYASNOV, cut, marinate - and enjoy the amazing process and result of “witchcraft” on the grill, receiving well-deserved compliments!
Kebab meat: light version(for those who save their time and for beginners)
Cutting meat for barbecue requires a certain skill, and marinating requires time and knowledge of proportions good marinade. For those who do not have the opportunity or desire to perform these operations themselves, MYASNOV offers ready-made solutions: different kinds meat, optimally cut and marinated.
The shish kebab pieces must be the same in size, shape and weight - our specialists have already taken care of this, who carefully cut the meat, removed excess films and fat, and then carefully cut the meat into even pieces. Only those carefully prepared meat pieces from one “correct” part of the carcass are ideal for barbecue and will fry evenly and at the same time.
To satisfy the most various tastes our customers, we have prepared three lines of kebabs from different types meat in marinades, which include only natural ingredients:
For the keepers of traditions - kebabs of pork, lamb, poultry with marinade according to classic recipe: onion, spices, salt, vinegar;
For those who appreciate variety - meat in marinades based on olive oil, herbs And variety of sauces;
Choose finished products MYASNOV or meat culinary cutting MYASNOV for self-preparing shish kebab. Let every trip to nature with MYASNOV be accompanied by unique taste and bright memories!
A picnic will be successful only with deliciously delicious food. Therefore, the event organizer has considerable responsibility in terms of choosing meat, marinating and preparing it.
Everyone knows that meat for barbecue must be fresh, and in no case frozen. But which part of the pork carcass should you choose to make the kebab soft, juicy and tasty? We will talk about this and how to properly marinate meat for barbecue below.
Which part of pork is best to make shish kebab from?
Any barbecue specialist will definitely answer that the best pork meat for making barbecue is pork neck. It is from this that you can get the most tender, juicy and soft kebab cooked over a fire. The meat from this part of the pork carcass has many layers of fat, which contributes to obtaining an ideal result. In addition, the meat fibers of the neck are always more tender and softer than, say, in the shoulder or back.
Sometimes it happens that it is not possible to purchase pork neck for barbecue due to its unavailability on sale at the right time. What to do in this case? Is it really possible to refuse a planned trip to nature? Or can you still buy another part of the pork carcass and make a kebab from it? In fact, in addition to pork neck for barbecue, you can also buy meat from the shoulder part. It also usually contains enough fatty layers. But unlike the collar, the shoulder blade is always tougher and requires longer cooking. This can be corrected with a more aggressive marinade that softens the meat fibers well. These are spicy mixtures based on kefir and mineral carbonated water, in which it is recommended to marinate meat for 24 hours. For a quick effect, you can use the pulp of which is added to the meat a couple of hours before frying the kebab. The juice of this tropical fruit will work wonders and make the meat incredibly soft. But in this case, it is not recommended to keep the shish kebab in such a marinade for more than two hours, otherwise the meat can simply be ruined.
Some also use pork tenderloin or tenderloin for barbecue. Such meat, like the neck, is soft and tender, but its structure after cooking is much drier and even the most first-class marinade will not be able to achieve its greater juiciness than the neck. However, carbonated kebab also has its admirers. Among them are those who respect leaner, low-fat dishes, because fat layers in such meat are very rare.
We have decided on the meat and now you know which part of the pork is best to use for the barbecue. All that remains is to marinate it a few hours before frying. Next, we offer a version of the most standard set of spices and herbs for marinating shish kebab. Note that this marinade is more suitable for the neck, since it is aimed more at imparting flavor to the meat, and not at softening it.
What is the best way to marinate pork kebab?
Ingredients:
Calculation for 3.5 kg of pork neck:
- medium-sized onions – 5 pcs.;
- sunflower oil without aroma – 85 ml;
- black peppercorns – 17 pcs.;
- coriander peas – 17 pcs.;
- dried basil – 0.5 teaspoon;
- dried thyme – 1 pinch;
- ground red paprika – 1 teaspoon;
- bay leaves – 2 pcs.;
- coarse salt - 40 g or to taste.
Preparation
When starting to marinate the kebab, rinse the pork neck with cold water, dry it and cut it into medium-sized slices (approximately the size of a matchbox). Place the meat in a bowl, add some salt and mix thoroughly. Now grind the peppercorns and coriander in a mortar and season the meat with the resulting crushed mass. Add dried basil and thyme, add ground paprika and bay leaves, add sunflower oil and mix.
Finally preparatory stage Peel the onions, cut them into circles, separate them into rings, knead them a little with your hands and mix with the meat.
Pork should be marinated in the refrigerator, but about an hour before frying it must be taken out and kept at room conditions.
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