The secret of amazing kebab

This is already a tradition, or even an unbreakable law: spring-summer is the time for barbecue. Some people love meat on a skewer so much that even winter does not stop them. However, putting meat on a skewer and putting it on the fire is far from all actions, and not the most important ones. A lot depends on how you marinate it. Whether it will be juicy and rich, or dry and long-lived.

Barbecue marinades

Chinese marinade

For cooking you will need:

• soy sauce 300 ml;
• milk 400 ml;
• honey 100 g;
• lime leaves (half), mint;
• pepper 2 tsp (Sichuan).

Preparation:

1. Mix milk and sauce first.
2. Add honey, mint and lime to them (if there are no leaves, then you can replace it with a tablespoon of lime or lemon juice). Stir.
3. Now add the pepper and stir again.

The marinade is ready. It goes well with beef, fish, chicken. Makes the meat taste spicy and slightly sweet. The marinating time is at least two hours.

The amount of marinade according to the recipe is calculated for three kilograms of meat.

For lamb

To prepare the marinade you will need:

• garlic a couple of cloves;
• bunch of dill greens;
• a bunch of parsley;
• half a lemon;
• mustard 2 tablespoons;
• salt, spices to taste;
• soy sauce 2 tablespoons;
• sunflower oil 2 tablespoons;
• cilantro 1 bunch.

Preparation:

1. Cilantro, parsley, garlic are finely ground or chopped. Placed in a deep bowl.
2. Then spices, salt, sauce are added to them. Mix everything.
3. Squeeze the lemon, pour the juice into a bowl to the chopped greens.
4. Place the mustard and vegetable oil with the rest and stir.

The marinade is ready. The time for marinating meat is from an hour or more. According to the recipe, it is calculated for the amount of meat in seven hundred to eight hundred grams.

B-B-Q

For cooking you will need:

• Worcestershire sauce (sauce, sold in any department store) 2 tablespoons;
• honey 6 tablespoons;
• small head garlic;
• one onion;
• two large tomatoes, or thick tomato puree 200 g;
• vegetable oil 2 tbsp;
• dry wine 125 ml;
• mustard tsp;
• vinegar 4 tablespoons;
• salt, spices to taste;
• msyaso for barbecue kebabs one and a half kg;
• black pepper.

Preparation:

1. Prepare a deep container.
2. Finely chop the garlic half a head, add two tablespoons of honey to it, a tablespoon of vegetable oil, Worcestershire sauce, salt, spices, mix.
3. The meat is cut into pieces and placed in a cooked marinade for eight to twelve hours.
4. Then the barbecue sauce is prepared. The onion is finely chopped and sautéed.
5. Add vinegar, grated tomato or puree to the onion, add a little water and bring to a boil.
6. In the boiled sauce, put four tablespoons of honey, three tablespoons of Worcestershire sauce, dry wine, half a head of garlic (pre-grind or press) and cook for ten minutes over medium heat, stirring occasionally.

The sauce is ready. Now all that remains is to cook the marinated meat and can be served.

Japanese marinade

For cooking you will need:

• soy sauce 300 ml;
• a bunch of cilantro;
• two limes;
• ginger 70 g;
• olive oil 50 ml;
• chili pepper 1 pc.

Preparation:

1. Pepper and cilantro are cut coarsely. Soy sauce is added to them. Mix.
2. Grate ginger (fine) and add to the marinade. Mix.
3. Add olive oil, lime juice and stir.

The marinade is ready. A portion is designed for three kilograms of meat. The marinade time is at least two hours.

What meat is needed for barbecue

As for the affiliation meat, then there are as many people as there are opinions. Someone prefers lamb, someone more chicken, someone prefers meat on the bone, and someone only fillets. However, there are rules that must be followed by everyone when choosing meat for barbecue:

• So when buying meat, you must make sure that it is fresh. From stale and frozen meat, a shish kebab will turn out, of course, but its taste will hardly please you, no matter how you marinate it.
• Make sure that the meat belongs to a young animal. This can be determined by its color. The older the individual, the darker its meat will be.
• Buy only chilled meat. Frozen can easily surprise you in the quality of staleness, as well as pumping meat with water, that is, extra pounds. It is easy to check for the presence of re-freezing of meat. Press a little on it and if water comes out of it, then it is frozen.

How to fry a kebab

After you have chosen the meat and marinated it, you should prepare the place for the "ritual", that is, for frying the kebab.

First of all, you need a barbecue, there are many different criteria, but with the wealth of the modern market, you will always find exactly what you need. The most demanding craftsmen often cook it themselves. However, remember your childhood, a couple of bricks, here's a barbecue for you !!! And the taste of the kebab did not get any worse.

The place is ready, you need to pick up a tool - a skewer! The best of the species is considered to be flat and wide. The meat is perfectly fixed on it and almost does not spin as it pleases during cooking. There are no secrets in how to string meat on it. As it happened, it will do! But there is one subtlety, it is pierced across the fibers, and not along.

Now, one more thing, for a delicious kebab - properly distribute the meat on the skewer. It should not adhere tightly to each other, creating the appearance of a sausage. But it shouldn't be a kilometer from each other. It is necessary to find a middle ground. The pieces should be loosely distributed, but not open the skewer steel.

Now inspect the skewered skewer for any hanging pieces. If there are any, get rid of them. There will be no sense from them, they will still burn and spoil the taste of the meat.

Never fry meat with vegetables. Their cooking time is different and nothing good will come of it. If you love grilled vegetables, it's best to simply fry them separately.

Everything is clear with skewers and meat, but what is the best way to fry? Firewood, coals? And here it is more convenient for you and with what is easier to use. It is only important that the correct heat is achieved. Such a moment comes when the coals burn out and are a little covered with ash.

Now, after all the simple, but necessary preparations, you can begin to fry the kebab. The meat should be located over the coals at least twenty centimeters, but not higher. In the process, fat will be melted from the meat, which, falling on the coals, will burn. You can deal with this with water. But it's best to use rock salt. Just sprinkle it on the burning coals a little. From the salt there will be neither steam nor ash flying upward on the meat.

Shashlik is fried from twenty to forty minutes. The cut meat should give off a little juice, but not blood! The liquid should be light, not pink. Otherwise, the kebab is either raw or overcooked.

What to eat barbecue with

Perhaps, once upon a time, there was a rule with what exactly one should eat meat cooked on coals. However, in today's world garnish everyone chooses to shish kebab according to their taste. After all, the choice in this area is very great. Consider several options for a side dish:

• The most common are fresh vegetables and herbs. There is nothing fancy in such a presentation, but as practice shows, vegetables for meat are sold with a bang.
• Grilled vegetables. Everything is simple here. They are prepared in the same way as meat, but much less in time. Ten to fifteen minutes is enough.
• Of course, it is necessary for meat sauce... Which one? The choice is yours. Perhaps you have some special preference for sauce science.
• Meat needs bread. To make it tasty and juicy, put it on the bottom of the container where you will lay out the kebab.

Barbecue drinks

All people are divided into drinkers and non-drinkers. No, there are also drinkers. Therefore, drinks for barbecue are different for everyone. In fact, few people think about what to take with charcoal meat, so that you can not just drink, but also enjoy its taste.

When you choose alcohol for barbecue, it is best to give preference to stronger drinks. Meat for barbecue is often with a fat layer and it is best to drink it with something stronger.

If hot weather does not favor the strength of the drink, choose a beer. It is best to take a dark one, as it has a more pronounced aroma.

Red wine will be a wonderful addition to lamb, and white wine to other types of meat.

As for juices, tomato is the leader here. It can replace sauce or ketchup for you. For those who do not like or do not perceive this juice, you can replace it with any other.