How to make shish kebab tasty and original

Barbecue- a dish from Georgian cuisine that other countries also liked. Today, barbecue is made from a variety of products, and there are a lot of recipes for marinating meat. Kebabs are most often associated with forays into nature in the company of relatives or friends, or as a dish for a festive table.

What can you make shish kebab

Initially, kebabs were made only from sheep meat, but many people do not like such a dish. Then they began to cook pork kebabs, beef, Chicken. Many people love fish fried on the grill, but most often these are girls who are on diets, or just watching their figure. Salmon, trout, sea bass, gilthead and any river fish are perfect for this.

A very tasty shish kebab is made from meat sausages - kupat. For them, lamb and beef are used, mixed with herbs, spices and garlic. You can also make lula kebab.

Shish kebab can be prepared from vegetables. It can be zucchini, eggplant, tomatoes, pepper.

For seafood lovers, there are also delicious kebab options from shrimp, mussels and squid.

Some people like toasted fruits on a wire rack or skewers: apples, pears, bananas, pineapples and kiwi.

The best meat for barbecue

What kind of meat to choose for barbecue is a personal matter. The main thing is that it should be fresh, elastic, dense, without any liquid, mucus, blood. Fresh product should be bright red, slightly damp, but not sticky to your hands.

Another important factor when choosing meat is the age of the animal. For barbecue, it is better to take the meat of a young animal, it is softer and tastier. This can be recognized by the color of the meat piece: pink pork, red lamb with white layers, red beef. The old animal differs from the young in a darker shade of meat.

Delicious lamb kebab is made from lambs under the age of one year. Best parts: ribs, loin, tenderloin and hind meat.

Pork should not be very oily, the best option is neck, tenderloin, loin, ribs, ham.

Beef meat needs to be marinated for a very long time so that it is soft and tasty. The best parts are the fillet, brisket and the inside of the hind leg.

Any part of the chicken is suitable for chicken kebab: wings, breast, legs, thighs. Chicken meat can be substituted turkey.

How to marinate meat for barbecue

In the distant, distant years, meat was marinated exclusively in vinegar, which can often be found today in purchased already marinated meat. Today, you can marinate meat in anything, mineral water is used for marinades, beer, coffee, tea, mayonnaise, sour cream, soy sauce, mustard, natural yoghurts, pomegranate juice, kiwi, oranges, in general, everything that is possible.

The main condition for pickling is the choice of dishes. Enamel pots are ideal, but never aluminum.

The marinating time depends on the meat, food and your personal time. The fresher and younger the meat, the faster it will marinate. For fish, 40-50 minutes is enough, for chicken - at least half an hour. The meat is marinated from a couple of hours to a day. The larger the pieces, the longer it will take. It is best to put pickled meat in the refrigerator or in a cool place. Many recommend salting the meat just before frying, so it will be more juicy than if you put salt in marinade.

Kebab recipes

The simplest recipe

What is necessary:

• a kilogram of any meat, it can be lamb, pork or beef;
• ground black pepper, salt;
• 4-5 large onions.

How to cook:

1. Grate the onions on a fine grater, or grind with a blender.
2. Cut the meat into pieces, mix with pepper and onion.
3. Leave for a couple of hours, then remove the onion and fry until tender.

Onion recipe

What is necessary:

• liter of 2.5% kefir;
• 1.5 kg of any meat, you can even chicken;
• a kilogram of onions;
• spice.

How to do:

1. Dice the onions and mix with the spices.
2. Grate the meat with onions, then pour in kefir.
3. Refrigerate for a couple of hours.
4. If you use chicken, then you need a couple of times less onion, and marinate the meat for no more than an hour.

Tomato recipe

What you need:

• a kilogram of tomatoes;
• a pound of onions;
• 1.5 kg of fish fillets or any meat;
• ground pepper.

How to do:

1. Divide the tomatoes into quarters, cut the onions into half rings.
2. Mix vegetables with ground pepper and meat.
3. Fish fillets are marinated for no more than 60 minutes, and meat for at least 4 hours.

Beer kebab

What is necessary:

• 1.5 liters of live draft beer;
• salt, spices;
• kilogram of meat.

How to cook:

1. Cut the meat into pieces, rub with salt and pepper.
2. Pour everything with beer, marinate for at least a couple of hours.

Beer marinade is ideal for any meat, especially lamb, as it removes odors and the meat becomes juicier and softer. Foamy drink can be easily replaced with kvass.

Coffee meat

What you need:

• a couple of kilograms of pork;
• a liter of hot real coffee;
• 4 onions;
• spice;
• olive oil.

How to cook:

1. Cut the meat into pieces, grate with spices.
2. Add onion rings, olive oil.
3. Pour everything over with hot coffee, leave to cool.
4. Then put in the refrigerator for 6 hours.

Mineral water meat

What you need:

• a kilogram of any meat, even chicken;
• spice;
• wineglass mineral water;
• 1-2 onions.

How to do:

1. Mix pieces of meat with onion rings, spices.
2. Pour everything with mineral water, mix and leave for 4 hours.

Marinade with kiwi

What is necessary:

• a kilogram of any meat, except chicken;
• a pair of kiwi;
• spice;
• bulb.

How to do:

1. Cut the meat into pieces, mix with salt and spices.
2. Add onion rings and leave in the cold for 3-4 hours.
3. Place finely chopped kiwi 30 minutes before cooking the meat.

How to fry a kebab

When the meat has already been prepared and marinated, you can start preparing the grill and fire. It is better to select firewood for a fire birch, cherry, plum or apple. Although now many people use ready-made purchased coal, which does not need to be fiddled with for so long. The best way to start a fire is to forget about firelighters and gasoline if you don't want to get the flavor and aroma of the chemicals in the meat. It is best to use small pieces of wood or paper.

When the coals are ready, you can start cooking the meat. It is best to take flat skewers or a special grill. It is advisable to plant small pieces along the edges of the skewer, and larger pieces in the middle for better roasting. Do not forget to leave an empty space between the pieces. Before use, wooden skewers for mushrooms or shrimps should be soaked in water for a while so that they do not burn during cooking.

The height of the skewers above the coals is not less than 10 cm and no more than 15. To prevent the coals from igniting, they can be sprinkled with salt. During cooking, meat can be poured with marinade, except for red wine - any meat will turn stone from it.

Cooking time for meat is 20 to 40 minutes. During this time, you need to often turn over the grill with meat or skewers so that the kebab does not burn. Readiness can be determined by cutting a piece of meat; when the kebab is ready, a clear liquid should ooze from it.

Vegetables and mushrooms are cooked separately from meat, so as not to get embers instead of a delicious dinner. Also, barbecue can be cooked in the oven, or in special electric barbecue grills.

What to serve with a kebab

What can you most often see on holiday tables besides fried meat? Potatoes under a fur coat, fatty mayonnaise salads, in general, everything is very fatty and heavy. After such a menu, the stomach will be very long and difficult to digest everything. So, it is better to leave all the mayonnaise Oliviers under a fur coat for another occasion, and cook something light for the meat.

• Alcohol - perfect for delicious fried meat dry red wine... If there are no wine lovers among the guests, then in the summer heat, good beer is perfect, and in the cold season - high-quality cognac in small quantities.
• Sauces- are obligatory for any meat. This can be savory sauces, teriyaki, cheese, tar-tar, just ketchup or mayonnaise, it is better if there are several different options on the table. Sauces can be replaced with large baked tomatoes, for example, the "Bull Heart" variety. It will turn out to be juicy, and you can dip a kebab into it.
• Vegetables - in season it is best to take fresh vegetables and cut them: tomatoes, cucumbers, bell peppers. Grilled vegetables are also good: zucchini, peppers, eggplants, tomatoes, small onions. Fresh herbs are required for vegetables: dill, parsley, cilantro, green onions, tarragon. Lightly pickled onions or purple salad onions can be served with meat. Coals can be used to cook corn in foil, which can also be served with meat. Vegetables can be lightly marinated, or simply sprinkled with salt, pepper and grilled over charcoal. In addition to charcoal vegetables, you can cook mushrooms by marinating them beforehand.
• Light salads are ideal, it can be simple summer salad of chopped tomatoes, peppers and cucumbers with fresh herbs and olive oil... Light Korean salads, Korean carrots. Lecho, summer caviar from peppers, tomatoes, onions, carrots, zucchini or spicy beetroot caviar. There can also be vegetable salads seasoned with oil or low-fat sour cream.
• Pickled tomatoes, cucumbers, sauerkraut, pickled peppers, garlic.
• Bread can be served with corn, or replaced with fresh and soft pita bread.