Making a kebab is not as easy as it seems. We have collected the main secrets and nuances that will help you become a guru in its preparation.
What is the best meat to use
This is the foundation of the basics. If you choose the wrong meat, then everything else is no longer important.
Traditionally, shish kebab is made from lamb. But this meat has a rather pungent smell that not everyone likes. Many people like chicken kebab: it is fragrant and tender. It is best to use chicken legs or breast.
When using beef, it is better to buy to use the neck and back: such meat will be more juicy and tender. The most popular option is pork.
Yes, it makes the most tender kebab due to the presence of a small fat layer.
Regardless of the selected meat, you need to approach its choice consciously. So, good meat will not stick to your hands, and if you press on it, it will quickly take the opposite shape. Also, the selected piece should not have a strong odor, dried blood, mucus on the surface.
When purchasing, you can attach a napkin to a piece: if there are traces on it, the meat has most likely been treated with chemicals. You shouldn't buy it.
How to cut meat
It is recommended to make pieces 4-5 cm long. If you make them smaller, then the kebab will become too dry, if more, it will take too long to cook or not fried at all.
Other secrets:
- If you are using chicken legs, it is best to remove the skin immediately to make it easier to string the meat.
- All veins are cut off from beef: due to heat treatment, they will begin to shrink, the meat will become tougher.
- But the layer of fat in the pork should be left - this will make the dish more juicy.
How to marinate a kebab
Marinade will help make the meat more tender. If you bought a fresh piece, you can add salt or spices to it, and then you can start frying. But if you are not going to cook this dish right away, it is advisable to marinate the meat.
You can use fruits, sour cream with spices, wine. But it is not advisable to use vinegar - the liquid tightens the fibers, which will make even high-quality meat dry.
How to prepare a brazier
To install the barbecue, it is better to choose a windless place. This prevents sparks from flying around the entire area, thus minimizing the risk of fire. Also, do not install it near objects that are flammable: rubbish, dead wood.
An important point is the correct selection of firewood, because this affects the taste of the product.
So, do not use conifers. When burning, such firewood emit tar - once it gets on the meat, it will change the taste of the dish. Also, wood coated with varnish or paint will not work - they will change the taste and can be hazardous to health.
It is advisable to use deciduous trees, fruit trees. The firewood itself should not be wet, the size is medium, so that it does not burn out for a long time.
How to string meat
It is advisable to use skewers for frying. A grill will work, but this is not a traditional cooking option.
It is better not to use corner skewers: use flat products made of stainless steel. The meat will be strung firmly and will not turn over during cooking.
The meat is not strung tightly - this will help to fry all the pieces completely. But you don't need to distribute them too far from each other either. Try to string so that the pieces touch a little, but the skewer is visible.
If the pieces are different in size, then the small ones are placed on the sides, so they will fried well and will not become dry. To make the shish kebab juicy, you can string pieces of bacon between the pieces of meat.
When and how to put meat on the grill
It is important to remember that the shish kebab should not be cooked over an open flame, but over coals. You can check them as follows: white ash appears on the coals. If the heat is low, just wave a sheet of iron over the barbecue.
A little secret: toss a sprig of sage or mint before grilling on coals. This will make the meat more flavorful.
The skewers are laid out tightly, the first 5 minutes they should be turned over often, due to which a crust forms on the skewer. Then turn over every two minutes for even browning.
If the flame ignites, extinguish it with water, residual liquid marinade. Just fill a 0.5 L bottle with liquid, make a few holes in the lid and use it to water the coals. But the kebab itself should not be watered, as many do - this is unlikely to make the meat juicy.
Contrary to popular belief, watering the kebab is not necessary. This does not guarantee the juiciness of the meat.
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