The quality of the kebab is influenced by a variety of factors: the quality and type of meat, the marinade used. However, a lot depends on the method of frying. To prepare a truly delicious dish, you need to remember about the most common mistakes.
Dense insertion of pieces
Often, when frying a shish kebab, many put too many pieces of meat on the skewer, very tightly. But in order for each of the pieces to be fried with high quality, there must be at least 0.5 cm of free space between them.
Cutting into pieces of different sizes
If you cut the meat unevenly, it will take a different time to cook. Best cut into 4cm pieces. If less - the kebab will turn out to be dry, if more - it may not be fried inside.
In addition, you should not constantly "poke" the meat, checking their roasting. As a result, juice is lost, taste deteriorates.
Adding vegetables when frying
Many have a habit of frying vegetables (onions, tomatoes, etc.) along with meat. It is worth remembering that they reach the fire earlier, because of which the vegetables can be heated, which will ruin the aroma and taste of the kebab. If you really want grilled vegetables, then it is better to do them on separate skewers.
Application of ignition fluid
Many, wanting to save roasting time, use special liquids. But the main task when cooking barbecue is to achieve stable combustion so that the coals keep the heat as long as possible. Using such a liquid will create an open flame that can cause burnt parts. Also, the liquid will lead to an unpleasant smell in the meat.
The use of rotten wood
Instead of coals, some people use old boards, rotten branches. However, not only the duration of the heat preservation depends on the quality of the wood, but also the taste of the dish. In order for the coals to burn evenly, you need to use only dry wood.