To begin, rinse the meat with running water and dry it with a napkin. Who knows how and who groped him before you, and there is absolutely no need for moisture in the marinating. If you buy meat at the market early in the morning and marinate it according to this recipe right away, then in the evening you can safely turn it on the grill!
We have dealt with meat, by the way, lamb will be even tastier, and I have been convinced of this more than once and will always affirm this. I once had the opportunity to cook barbecue for a purely Turkish society; they bought me the meat themselves. What was it like? It was surprising that they snatched pieces of meat almost from the mouths of even others! The lamb was marinated exactly according to this recipe! Therefore, I still try to treat my dear and respected guests with fresh lamb!
Using this method, we cut the meat into transverse washers 3-4 cm wide, then into equal pieces, removing the bar and tendons. Don’t get too carried away with removing the lard, this will add some juiciness. After a good workout, you may end up like me, where each shelf of meat comes out with a difference of two to five grams!!! For lean lamb, it is recommended to also put fat tail fat between the meat. Let's leave this topic for lamb lovers.
Now the ingredients for marinating and the whole secret of my dish. We take it at a rate of, let’s say, 3-4 kilograms. The main system for marinating meat is not what ingredients to put in it, it’s even very important in what sequence!
1. Salt (about 4-5 tsp). I’ll say right away that everyone’s tastes are different, I personally don’t add salt to anything on the table, I never even add salt to eggs or tomatoes. The two chemical compounds, sodium and chlorine, that make up salt, do not provide anything good for the body, and they will damage the bones to the point of arthrosis. Let’s not talk about the fact that salt is simply necessary, you can’t live without it, etc. But under-salted kebab will be very inappropriate, so it needs to be well and properly salted.
2. Black pepper and, I especially emphasize, coarsely ground, as in the picture. No “dust” from the pepper shaker! Better yet, crush the peas with the flat of a knife and then cut them a little with the tip. When you chew the meat, these grains will give you a pleasant taste sensation. How many? 15 – 20 peas!!! If you want more, it's not for everybody! By the way, black pepper is very beneficial for the body!!! Are you familiar with vodka with pepper for colds? So, it is not vodka that gives the healing reaction, first of all, but the black pepper itself!
3. Coriander. She is also cilantro. I think you are familiar with this name. Again the question is - how much? I think that 15-20 peas will also be enough. They need to be crushed in a mortar, first lightly fried. It may already be sold ground. But, in no case, maybe I will repeat, it is IMPOSSIBLE to overdo it with seasonings! Otherwise you won’t get the real taste of meat. If the coriander is already ground: a little more than half a tsp. Or rather, it will be like in the photo. I have seen how they marinate kebab with green cilantro, but in order to recommend this to you, you need to check it yourself. I haven’t tried it - I don’t know, although I’ll definitely try to marinate it like this as soon as the opportunity arises.
4. Basil. I have it in a jar, dry. Sold in almost all stores. Take the same amount as ground coriander. In a teaspoon size it is 1/2, maybe a little more! This herb does not have such a sharp and pungent taste.
5. Thyme. He's Thyme. One of the Asian seasonings, from which dried thyme is used. IN small quantities complements vegetables and meat dishes, as well as various salads. The use of thyme dates back to ancient Greece, where it symbolized courage. Roman soldiers bathed in water infused with thyme to gain strength, energy and courage. In the Middle Ages, girls embroidered a sprig of thyme on knights' scarves for courage. How many? Per kilogram – one or two pinches, rubbing lightly with your fingers.
6. Zira, aka Zra, aka Kumin. Not to be confused with caraway seeds or dill. Such things do not go into barbecue at all. Look in stores, with friends and it will pay off for you! I haven’t seen it in German stores, but they definitely have it in Russian stores! Quantity? A very specific seasoning, a little less than half a tsp will be enough. Zira has a very specific taste, so be careful in its quantity. Zira is very similar to dill, don’t confuse it!
7. Bay leaf, a couple of pieces. Even if it breaks into pieces there small pieces while stirring. When you put the meat on skewers, if you notice it, simply move it to the side. They don't eat it!!!
8. Red pepper, paprika. Ground, sweet. You can have a teaspoon without a “slide”. It will give a little of the desired aroma and beautiful colour when frying. Want to add some spice? One clove of crushed garlic, add hot, Bell pepper, but I warn you that the taste of the meat can be greatly interrupted, I think you don’t need this, because you wanted real kebab, is not it?
9. Onions. We prepare it in two ways: smaller onions are used for meat, larger onions are used as a snack. First, cut large onions and only into rings. The rings need to be separated from each other. We sort it out carefully and add the rings separately into a dose, and mix everything else with the meat. Snack on the kebab rings! And not some kind of waste or tails, cut at random. Aesthetic culture and accuracy must be present first of all! About 5-6 bulbs will be enough. As some people write that onions are 1:1, it seems to me that there will be a lot, just cut them correctly so that they release the juice. For convenience, in the second way, you can pass the onion through a meat grinder, and then squeeze the resulting mass through cheesecloth. This is what I use, it’s very convenient and you don’t have to deal with onion waste. It’s even easier to put it through a juicer, it will be more practical, but it will be more hassle with washing the machine. The next day, you can sprinkle onion rings with vinegar diluted with water and sprinkle with red or black pepper, as you like!
10. Sunflower oil, do not confuse it with olive oil, 5-6 tablespoons. Yes, yes, you heard absolutely right, it’s sunflower oil! Imagine yourself that you threw meat into a frying pan, without oil. And, no matter how non-stick frying pan you have, any meat will simply start to burn. This is what you see in the pictures of other barbecue makers, where the charred edges stick out, and you need to chew them, because spitting them out is ugly and just inconvenient. Add the oil after all the added, mixed ingredients, in exactly the same order as written.
This is what someone fried meat looks like in the picture: a. marinated without oil;
b. the onion was cut too finely and not all of it was removed;
V. this is the meat that comes from the neck trim,
slightly pink in color, does not change its shape after marinating and does not have a real, juicy taste. How did it burn? Can this be called shish kebab?
11. And now, having put everything that is written above into the meat, passing it between your fingers, we begin to mix everything thoroughly, adding an equally important and, I would even say, effective product, this is LEMON. Half a good-sized lemon will do. Just be careful to squeeze out only when everything is already mixed with seasonings and oil. If lemon gets on clean meat, it will immediately become a “stake”, like vinegar does, so vinegar simply does not go into barbecue.
You can pour vinegar over already fried kebab.
12. A quarter, or maybe half, of natural pomegranate juice will add even more compliments to you and hide the key to your recipe even more reliably! Garnet, in summer time, you are unlikely to find it anywhere, and it is better to ignore juices in the store. Many tests show that the grenade was not even close to there. So, let's leave your experiment until late autumn.
Mix all this thoroughly and leave it tightly covered in the pan, pressing down on top with a plate of approximately the same diameter. Place something heavy on top and leave it like that until tomorrow. Although, as I mentioned above, if the meat is fresh, then it will also marinate throughout the day. In the morning, mix everything, now enjoying the smell that will already come from the meat. You can even lick it or bite it, now there is nothing scary in this meat.
And this is what fresh, soft, vigorous, marinated meat should look like. It can be immediately distinguished from bad meat. Conclusion: be friends with the butcher, at least find out what days he slaughters. An exceptional case is if you do this yourself. Now I’ll also pay attention to the grill. It must also meet some parameters. It is best to have an iron one, or even better, a stainless steel one; the thicker its walls, the better. It will retain heat better and fry the outermost pieces.
And you don’t have to torture yourself with hunger by making barbecue on bricks or hanging chains somewhere.
My grill looks like this: length – 60 cm, height 15 (from the grate) and width 22 cm. Main mistake those who make barbecues: the grate should not have a large number of holes. It would be better if a quarter of the bottom of the grill was made entirely of grate, the rest was solid iron. You will see how the meat will simply brown and fry to its full depth. And most importantly, it will not flare up under the flame of fire, where the meat will immediately take on a smoky color and lose the taste we all need. Do you want to eat soot??? Me not!!! Smoking is a completely different topic and in this case it will simply not be appropriate.
This barbecue is for a small company or an outing. At the moment in the photo, my newest barbecue is being tested. Now that everything is over. behind and the meat has been eaten, I can say with confidence that it did not pass the test 100% and now has its drawbacks: along the edge of the holeless bottom, along, I made holes through five centimeters and now everything is fine! Yes, there was no damper for the blower yet, so I had to remove the meat from the place where the grate was, my welder said that he would fix this matter.
Also, I will not focus on the fact that the meat should be fried at good heat all the time, turning and, in no case, should not be doused with flames. Let the coals burn thoroughly, fan the ashes, and only then do the most beautiful thing in this art - fry the kebab! Every self-respecting kebab cook should know this!
Next to the grill is all my marinated and skewered deliciousness! Everything is very convenient and practical! Regarding lamb: be especially careful! If you overcook it, the meat will turn into dry and stale balls. Good, fresh meat cooks quickly, just a couple of minutes is enough. Women especially need to learn one truth, because... they often confuse the juices from the fried meat with blood, so they ask for more fried meat. Although the meat is already quite ready.
I will also reveal my tradition to everyone. Once the coals are lit, I always grill just one stick first. For the success of the event, I will pour a glass of good red wine and evaluate the quality of the future kebab. I’ll let my guests try it, even if not all of them, irritating them to the limit. And then it went - let's go!
I personally have had cases where close friends, one even a butcher by training, were speechless while eating. And after 5-6 sticks, exhaling, he said that he had never eaten such kebab! Now, by the way, this is the only way to marinate!
There is no need to make meter-long skewers. By the time you eat, you get to the last piece, it will already be cold. Secondly, waving a “sword” at the table, saying how delicious the kebab is, you can good friend gouge out an eye. And how wonderful it is to eat shish kebab from a skewer when it is still hot. In this case, I use my own short skewers (total length 37 cm). If you only have 20 of them, it means you have no friends and you cannot invite anyone to visit. The meat should be put on the skewers until the last piece. Or do you do this: “Hey, Vovan, come on, finish your food, give me the skewer, I need to fry Kolka!”
I have about 90–100 of them, they don’t rust, they don’t ask to be eaten, unless they put meat on them, and there’s enough for everyone. And when I go into nature, I take all the meat already put on and only on skewers. In a special container and hidden from all insects. I only put marinated meat on skewers myself and only at home. I don’t bother my ladies with this work; once I’ve taken up the task, I’ll see it through to the end. I don’t want to offend our dear and fair sex, but the meat should not roll on skewers or hang down to the very coals.
As for the size of the chopsticks, when eating, it’s better to take another, fresh one, hot stick, so I plant 5-6 pieces. For lovely ladies, one skewer is enough; she would like to try a second one, but with huge skewers, she is afraid that she might not be able to cope. With my size, I can easily regulate the amount of kebab I eat. We are not in the Stone Age with a spinning mammoth or in a competition: “Who can eat the most!” Although, with a good barbecue, any thought about diet simply disappears! And your lady can always eat two or three skewers with pleasure!
Again, a real-life incident. The day dragged on with all sorts of things, it was late evening, a sauna and, accordingly, a barbecue. One lady from a family circle was very indignant, like, at night, looking at such a dish!? From her youth she knew the rules of nutrition, looked after her figure, and, by the way, she swallowed three sticks, and even a glass of beer!!!…
The last condition and important: always seat guests at the table, let them skip one glass with salads. No walking around the grill, everyone must sit at the table! Let them sniff with their nostrils what you are cooking there. Your place is only by the fire!!! This is where you start serving them your kebab!
Shish kebab should only be eaten hot! And yet, if you treat them to barbecue, let it be only barbecue. Some kind of appetizer, like: pickles, tomatoes, squash. Sweet peppers, black olives, onions, dark bread and, of course, good vodka! There shouldn’t be any manti or pies, because you are only serving SHAB!
I don’t know where they will kiss you later for this, but you will definitely be the first kebab maker in the village! This is what the first skewer looks like, squealing, frying and not burning over the hot fire. And the juice, what juice is flowing, just look! If it drops on the fire, then this drop will immediately burst into flames, but at the bottom of the grill with the least ventilation, this will not happen.
Below you will see that all the batches of barbecue I fried look about the same, so you can do it too, I’m sure of it!
But here is the first batch, people are waiting, everything is poured, just serve it!
And this is what lamb looks like: surprisingly golden brown and just melting in your mouth. This is exactly the meat that you saw in the second picture above. What exactly served as the pickle? This cannot be said; most likely, each ingredient contributed to this work. And the fact that the first pancake can always be lumpy, you know this, but the lesson you will learn from this is the most correct one! In this case, if everything was clear to you, there simply cannot be an error.
Try my recipe, maybe you will like this dish too! You're actually drooling???
PS: as one wise man said, “We do not live in this world to eat, but we eat to live!!!”
Nadezhda K.
What cut of pork is best for making shish kebab?
Any picnic or vacation at the dacha is always associated with the smell of smoky kebab - juicy, aromatic, soft. But sometimes this grilled dish turns out tough or dry. Why is this so, since everything was done as usual? The basis of a good kebab is fresh meat from the “right” parts of pork. Which ones? How not to make a mistake when choosing? The answers are in the article.
Which part of pork is best for barbecue?
Experienced barbecue makers are unanimous in their opinion that pork neck is the best option. The simple secret lies in large quantities thin layers of fat, they help maintain the juiciness and tenderness of the pulp.
Advice. Sometimes the neck pieces are too fatty. In this case excess fat it is recommended to remove
Of course, this is not the only part of the pork carcass that is suitable for barbecue. The barbecue and the blade part are “worthy”. Fat is also contained there. Only, unlike the neck, it will take longer to marinate. In addition, the shoulder pieces contain many veins that cannot be chewed. Therefore, if there is little time left before the picnic, it is advisable not to buy a spatula.
The resulting hard kebab can pretty much ruin the mood of the guests. There are also fans of shashlik made from other parts of pork. Lean tenderloin or carbonate - for those who strictly follow slim figure. There are practically no layers of fat there; this is a good alternative to fattier pieces.
Advice. Before dividing the tenderloin into pieces, you should remove the film - it is located on one of the sides. Otherwise the kebab will turn out tough.
How to choose fresh meat
- Freshness. If pressing the meat pulp with your finger leaves a dent, the piece is not fresh.
- Smell. It should not be strong, barely perceptible. An obvious rotten or sour smell indicates that the product is beginning to deteriorate.
- Meat color. The young one has a pale pink color.
- Fat color. It should not be yellow or gray, only white.
If you have to buy parts of pork for barbecue in a supermarket, you should take into account some of the store’s marketing “tricks”. Dates on packages sometimes change, so don’t rely on them. It is advisable to ask to open the package and smell the pulp. The color of the flesh, which appears soft pink in the display case, can also deceive. The fact is that the shop windows are illuminated with red lamps, which creates this effect.
Preparing to cook barbecue
The pieces of meat have been purchased, it’s time to start preparing for frying them on the fire or on the grill. What should be done:
- Rinse the meat, carefully removing small seeds and gristle, dirt.
- If there is a film on the surface, remove it.
- Remove cores if present.
- Cut into pieces, mix with marinade.
There are many recipes for marinade for barbecue. You can use the classic one: vinegar, onion and pepper.
Attention! The marinade does not need to be salted, otherwise meat pieces will lose their juiciness.
Increasingly, kebab “gurus” refuse vinegar marinade in favor natural ingredients, For example, soy sauce, lemon or kiwi. It all depends on taste preferences. Even without being experienced cook, can be invented own recipe marinade for barbecue.
It is only important to understand that the main thing in it is the acid contained in the main ingredient. It could be lemon acid, milk in kefir, fruit in kiwi, etc. This is what makes the meat tender. But “overexposure” of it in the marinade can spoil the taste, “pulling out” all the juice. After frying, it, on the contrary, will become tough. So, it is important to maintain the “golden” mean. On average, kebab is marinated for 3-4 hours.
Choosing pieces of meat for barbecue is a responsible, but feasible task. If you know which cuts of pork are best for barbecue, and understand the criteria for choosing them when purchasing, the task will be completed brilliantly.
How to cook shish kebab: video
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 to make these impressions stronger, you need to prepare a very tasty 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 be 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.
Among barbecue lovers, pork is deservedly considered “the most the right meat" for dishes of this kind. It is juicy and soft enough, so kebab from it is proper marinating It turns out very tender and incredibly tasty. However, a full-fledged pig is 30-40 kg of meat, the quality of which varies markedly depending on the location, breed and sex of the animal. The part of the carcass from which a particular piece is cut is also important. In a word, the topic of which meat is best for pork kebab has a lot of nuances.
Fat level
One of the main characteristics of pork that you should pay attention to when choosing meat for barbecue is the degree of fat content. Among those interested in nutrition, pork is considered harmful precisely because of its high fat content. Therefore, many people prefer to choose leaner pieces. But in in this case it should be noted that Absolutely lean meat is not the best option for barbecue, which in this case will turn out too dry.
It is best to cut a piece from a small carcass for shish kebab. The meat should be light pink in color with a thin layer of fat. This suggests that the animal was young and was slaughtered at the most suitable period of life for this. A dark red tint indicates that the pig is too old.
Part of the carcass
When deciding which meat is best to buy for pork kebab, you should take into account such a nuance as load - the smaller it is, the more tender and juicy the meat will be. That is why experts give preference to young animals, whose muscle fibers have not yet had time to get stronger and harden from constant physical effort.
However, you need to keep in mind that it is distributed unevenly. Certain parts of the body receive the maximum load, while others are practically not involved during movement. First of all, this applies to the upper part of the carcass, the muscles of which perform the least amount of work. That's why the best kebab comes from the neck and brisket The meat cut from here is distinguished by its tenderness and juiciness. And here back ham- not the best option. This is the most “working” and, accordingly, physically developed part of the pig.
Ditto for kebab will do and the notch is an oblong muscle located along the ridge. It works only at the earliest stage of animal development, and subsequently is almost always at rest. The only drawback of tenderloin as a material for barbecue is that there is practically no fat on it. But if there are people in the company who, for some reason, are contraindicated fatty food, then tenderloin will be an ideal option.
Pig, boar and boar
Today in the markets - and when preparing for a picnic, shopping should be done here - you can find three types of pork in terms of the gender of the animal: pig, wild boar, boar. Which meat is best for pork kebab, taking into account this characteristic?
Experienced butchers claim that the most correct option- pig. The meat of females is more tender. However, practice shows that wild boars that were castrated at a very early age - up to three months, also produce very high-quality meat without any foreign smell or taste. Therefore, there is not much difference here.
And here What should be categorically avoided is purchasing boar meat, that is, a boar that was used to breed a herd. This product has a terrible smell. Moreover, it is so persistent that it is not interrupted even by the most aromatic spices. It’s also impossible to say anything good about the taste of such meat.
The main problem here is that disgusting smell appears only during the cooking process. At the market, unscrupulous sellers are happy to deceive inexperienced buyers by selling a boar under the wine of a young pig or a castrated boar. To avoid getting into trouble, it is enough to carry out one simple experiment - set fire to a small piece of the offered meat using a lighter. When heated, boar meat will begin to emit that very specific smell.
Parts pork carcass, which are usually recommended for cooking barbecue, are much more expensive than other pieces. However there is also a kidney part, which is not inferior to the tenderloin, loin and neck in terms of meat quality, but it costs much less. The meat here is quite tender and tasty, and the main problem is that it cannot always be bought at the market or in a store.
Soft juicy kebab everyone associates with spring holidays. It’s also nice to eat in the summer at the dacha. Kebab has long been a hit in many countries around the world. Dish Caucasian cuisine does not need additional advertising. However, the success of preparation depends, first of all, on the correct choice of raw materials. Shish kebab is fried with pork, beef or lamb. Let's look at the important aspects.
Freshness is the main criterion
- It doesn’t matter what kind of meat you prepare shish kebab from, the raw materials must be fresh. This is not difficult to determine. A high-quality piece has no mucus on the surface, it is free of blood and foreign liquid.
- The texture of the meat is equally important. Dense, elastic specimens are suitable for barbecue. Look at the shade of the cut, good kebab will come out of a bright red piece.
- The surface must be damp, but not wet. Touch the selected raw material and make sure it is not sticky. When pressed, the mixture suitable for barbecue will release clear juice.
- It is easy to identify a stale product: it is wet, sticky, with cloudy discharge and unpleasant smell. The aroma of good raw materials will not cause you a negative reaction.
- Meat that has good freshness and is firm. This means that the piece has not been frozen/defrosted beforehand. Otherwise it will be loose and too wet.
- Click on the selected instance with your finger. If the resulting hole quickly levels out, the piece holds its shape, you can safely buy it. In cases where freshness is in doubt, the depression will level out slowly.
- Pay attention to streaks of fat. If the raw material is not suitable for consumption, the fat usually has a gray-yellowish tint and a sticky surface. Sometimes it is cloudy with a matte overtone.
Good meat is young
- Most juicy kebab obtained from young meat. It requires less frying and marinating, and besides, this product turns out excellent even for the most inexperienced cook.
- Ask the seller about the age of the meat. The older the animal, the darker the color of its meat. This means that the muscles will make the dish rubbery.
- Judge by the shade. A specimen suitable for frying is not glossy, but not matte either. It has an even shade with a natural color palette. Beef is red, lamb is reddish with white stripes, pork is pink.
- If the color is too dark, the animal is many years old. To make it easier to determine the age category of raw materials, you need to take a thin layer of meat and try to tear it. A suitable product will tear easily.
Type of meat - chilled, steamed, frozen
- Meat that has undergone the freezing procedure is suitable for cooking barbecue only if it has been subjected to the procedure once. A repeated procedure is unacceptable; the composition becomes loose and tasteless. It is not difficult to distinguish such a product: touch it with your fingertip, remove your hand. If a dark circle has formed at the point of contact, the meat can be eaten. When the product is frozen 2 or more times, there will be no stain.
- Meat is considered fresh if about 3-4 hours have passed since slaughter. Many people believe that this is the piece that should be preferred. But this statement is erroneous. This type of meat is the most unsuitable as a raw material for barbecue. After frying, the piece will be rubbery and extremely difficult to chew. This aspect is due to the fact that after slaughter the animal’s muscles are not relaxed. The meat will have to be pre-seasoned before frying.
- Chilled meat is also suitable. His taste is beyond praise. If the storage conditions are observed (temperature from 0 to 4 degrees), the kebab will turn out tender, juicy and very pleasant to the taste. Particular attention is paid to the marinade; vinegar should not be used so as not to spoil the dish.
Important!
If you choose chilled meat, you need to distinguish it from frozen meat. When pressed, clear juice will come out of the piece, leaving a darkish circle on the meat. If the meat has been defrosted and frozen several times, the raw material will be too wet. Good meat is moderately moist.
- The Caucasian people have long prepared shashlik exclusively based on lamb meat. The most juicy, tender and aromatic dish will be prepared from lamb up to 60 days old.
- As a rule, young lambs are sent to slaughter in mid-spring. Therefore, if your meal did not occur during this period, you will not be able to enjoy such lamb. In this case, choose raw materials that are up to a year old.
- Lamb shish kebab will turn out extremely tasty if it is prepared from the pulp taken from the hind legs. Tenderloin or loin is also ideal. Ribs are not readily fried, but if you like to gnaw on bones, they will work too. It is important to remember that lamb shish kebab is eaten immediately, then it becomes tasteless.
Subtleties of choosing pork meat
- Most people who often cook barbecue prefer pork. First of all, it is important to know that the animal product should not be too fatty.
- To prepare a delicious shish kebab, it is recommended to use near-neck meat, which is located on the neck and along the ridge. In this case, the fat streaks are evenly distributed. In the end, you will get a juicy kebab.
- Tenderloin, ribs and loin are no less popular in this regard. If you take meat along the ridge, do not forget to trim off the fat. Dry kebab is made by taking ham. This part of the carcass has a minimum percentage of fat.
- If you purchased meat from the ham, it is recommended to marinate it thoroughly, taking more time. Pork is good because almost all of its parts are suitable for frying on skewers.
- The only question remains is how and how much to marinate each part. You should not purchase pork meat from the back of the animal. In this case, the marinade will not help; the kebab will turn out dry and tough.
Subtleties of choosing beef meat
- Few people use beef meat to make barbecue. In this case, the dish turns out to be tougher, unlike pork. You can spend more time and attention to make the kebab tasty and juicy. It is recommended to carry out the marinating procedure in highly carbonated mineral water.
- If you decide to cook shish kebab from beef, you should buy fillet or breast meat. For a dish you can also take back legs. It is better to choose meat from the inside. To prepare a unique kebab, it is recommended to purchase young veal fillet.
Rules for cutting meat
- It is recommended to cut the meat into medium-sized pieces. Small specimens turn out quite dry. Large pieces meat, in turn, may not be cooked inside. Ideally, it is recommended to chop the meat into cone-shaped shapes.
- Don't get too serious about these little things, classic pieces meat square shape This will not make them any less tasty. To determine the size of the future kebab, try to visualize that about 6 pieces should fit on the skewer.
Subtleties of the marinade
- To prepare a truly delicious kebab, it is not enough to purchase the right cut of meat. The most important aspects remain preparatory measures and the correct marinade.
- The juiciness and taste of the meat will depend on the manipulation performed. The dish should also be cooked through and tender. Choose a marinade of your choice. Nowadays, meat can be prepared in different ways.
- Be sure to use onion, - classic ingredient, without which the dish will not be as tasty. Choose the right utensils for the procedure. It is not recommended to marinate meat in a plastic or aluminum container.
- If meat long time is in such a container, the product begins to absorb harmful compounds. During the preparation of the dish, toxins will not evaporate. There is a risk of poisoning. It is also not recommended to marinate meat in wooden containers.
To prepare delicious and tender kebab, it is necessary to approach the procedure for selecting meat and marinating it responsibly. First of all, decide on the type of dish. Don't skimp and buy quality product. Remember, the younger the meat, the tastier the dish will be.
Video: how to choose the right meat
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