Kebab is delicious. Honestly, I haven't cooked it myself for a long time, I prefer grilled meat, not skewers, but... the kebab is still delicious!
And now I will say a terrible thing - barbecue is also simple. Anyone can do it, you just have to follow some simple rules.
Meat rule
If your meat is good, then no special tweaks with the marinade are required. Meat, onions, salt, pepper - everything. Stir all this in a huge saucepan, leave for a few hours to walk. You have to conjure with marinades if the meat is harsh.
Yes, I know, now stones will fly at me, they say, there is no kebab without marinade, but I will say it anyway: pickling has become so popular in those days when it was necessary to build a barbecue from beef of the third category - the one that was chopped together with booth.
The marinade rule
If you still marinate meat, then remember: the more aggressive acids in the marinade, the drier the shish kebab will turn out. That's it. And with enzyme-based marinades (like the kiwi marinade), you should be careful because they break down proteins. Actinidine is responsible for this. And if the meat is overexposed, then it will be hmm... as soft as decaying flesh.
So the stay of the meat in the marinade should be as short as possible.
Skewer rule
Different meat is strung on a skewer in different ways. It is believed that pork and chicken are best planted so that there is a gap between the pieces, and beef and lamb are better to keep the juice. I will add on my own that if the kebab is made from chicken breast, then it is also better to plant it tightly (breast is meat rather dry, it is very desirable for us to keep the juice in it), here the thigh or shin can be with a gap between in pieces.
Rule of coals
The shish kebab should be placed over the coals when the coals have become gray. Previously - not worth it. Better yet, do not stir up the coals, for even frying, and change the skewer in places. Because tedding coal lifts up the smallest pieces of ash.
And it is best to keep a bottle of water (or some other liquid) nearby - to extinguish the flame if the coals suddenly get naughty and react to dripping juice and fat with tongues of flame.
Rest rule
No need to remove the ready-made kebab from the skewer right away! He needs to be allowed to "reach", well, or as some say - to rest, a couple of minutes will be enough.
These rules help to make delicious kebabs even for those who have never cooked them in their life!