Finally came warm days, a time of rest,magic walks to nature, and, of course, you can not do without your favorite tasty shish kebabs. We can say with confidence that this is not just a dish, it's part of our culture. Surprisingly, many people do not know how to properly cook shish kebab, although this is a favorite treat. Let's take a closer look at the cooking process. In fact, everything here is not so simple, and, like in any business, there are subtleties and secrets. First of all, you need to choose the right meat for shish kebab. It should be soft, moderately greasy and fresh, otherwise our dish will be badly spoiled. If you want to make a shish kebab of beef, then it is better in this case to choose a fillet. As for pork, it is recommended to cook a dish from a pig's neck or ham. The whole chicken is suitable for cooking shish kebab. By the way, our dish does not need to be cooked from meat, any fish with vegetables can fit here.
Однако предпочитается выбирать рыбу средней fat content, for example, sturgeon, salmon or catfish are good. If we talk about vegetables, it's very tasty to get shish kebab from baked tomatoes, eggplant, courgettes and mushrooms.
Preparation of marinade
The second place in the question of how correctlyfry shish kebab, it takes cooking marinade. By marinating, the meat is more juicy, tasty, soft, especially when combined with suitable condiments. As the basis of the marinade, there may be simply spices, and liquids such as kefir, wine, vinegar. A good taste will give lemon juice to the meat, but it is important not to overdo it.
Tips for pickling
Another tip:meat is better than nedosolit, as with excessive amounts of salt it will release juice, and as a result, the shish kebab will be dry. Marinate meat is desirable for several hours, it is better to leave it for the night, provided that you have not abused acids. Many people do not know how to properly grill a shish kebab, and mayonnaise is used as the basis for marinade, and in fact it is not intended for this at all. Therefore, it is better to abandon it. We advise pork to combine with onion and garlic, and lamb - with zira and coriander, the taste will be stunning.
Meat cooking on the grill
So, the meat is ready, it remains to buy mangals forshish kebab or charcoal. The choice depends on how the meat will be cooked. If you are not a connoisseur in how to properly grill a shish kebab and which method is better, we can recommend cooking the dish in the fresh air. Here, of course, there are some subtleties, which we will discuss below. It is important to take into account the size of the barbecue grill for the shish kebab so that unforeseen situations do not arise.
Recommendations for frying meat on the grill
It is also necessary to plant meat, from thismuch depends. Piece of pork and chicken should be separately placed on the skewer, and beef is better closely. Another such advice: it is desirable as often as possible to turn the skewer, so the meat will get a uniform crust. Watch carefully for the fire - as soon as it inflames, the meat outside will burn, but inside it will remain moist, so you should water it with a marinade more often.
Do not forget to follow the ruddy meat. If you do not yet know how to determine the willingness of a shish kebab, cut a slice and try, if it is ready from the inside.
