From chicken to lamb: the secrets of cooking kebabs

16.04.2013

From chicken to lamb: the secrets of cooking kebabs

Spring. May holidays ahead. It is time to cook shish kebab in nature, and at the same time admire her awakening and have a good time in good company. It seems there is nothing easier: cut any meat, onions, poured mayonnaise, strung on a skewer - and let yourself get ready. But no!

To surprise relatives and friends, you will have to show your skills and look through more than one recipe site. Everything in this process is important - to choose the right meat, make a good marinade, choose the right wood or coal. Only then you conquer all the best recipe for homemade kebabs.

What meat to choose?

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So, we start with the choice of meat. Let's open some secrets of this art.

Pork best of all is suitable for kebabs. Choose small fat pieces of pink, better if it is a neck. Pork is cooked quickly, soft, does not require long marinating (two hours are enough). Shish kebab comes out very juicy and high in calories. Served with sourish sauces from berries of medium sharpness.

Want to try beef? A good choice, but better to get veal tenderloin. It is light pink in color, without fat. But marinating takes more time than pork.

Delicious food

Often for cooking kebabs use chicken meat. It requires long marinating (3-4 hours) and served with chilled white wine. Chicken skewers are easy to prepare even for a beginner.

Most lovers of kebabs tend to think that lamb meat or lamb (not sheep) is most suitable for cooking on coals. Ideally, the carcass of such an animal weighs from 10 to 12 kg. Therefore, choosing lamb for kebab, seeing the individual pieces, is almost impossible. After all, even the seller himself, if he was not personally engaged in cutting, may be mistaken in details. The young mutton has thin bones, the fat is white and thin, and the old has a yellow color.

The perfect kebab in nature will, of course, turn out of lamb loin.

Good marinade

We will understand what the marinade is and why it is needed. Before roasting, raw meat is marinated (soaked) to make it soft and aromatic. Used for this mixture of acids. Improvisation in cooking marinade for kebabs will not be superfluous. The basis can be taken:

  • any of the juices or fruit drinks - lemon, tomato or apple;
  • ready-made or pre-purchased composition - mayonnaise, adjika or ketchup;
  • mineral sparkling water in its pure form or dilute it with vodka with squeezed lemon juice (per liter 100-200 ml);
  • wine (white) or beer.

Vegetables and Pickled Meat

Pickling time depends on the hardness of the selected meat and lasts from two to four hours (sometimes the product is left to marinate overnight). A common mistake is to add vinegar to the marinade, which will only stiffen the finished product.

Valuable tips

There are several rules for cooking meat on charcoal, which are valid regardless of the recipe you choose.

  • Meat should be matured, not paired. Frozen will get too dry after frying.
  • It is necessary to choose meat with medium fat content, otherwise a dry kebab will turn out too lean, and too fat will not work. The kebab will be softer if you alternate pieces of meat and lard.
  • For marinating can not use aluminum dishes, as metal oxide will spoil the taste of meat or turn into poison. For this purpose, suitable glassware or enameled. After coating the marinade meatmust be pressed with a press and left in a cool place.
  • Just before cooking, you can add a little mustard to make the meat soft.
  • String the pieces on the skewers should be along the fibers.

Meat on a plate

  • Choose dry logs, not rotten and not rotten!
  • Coals made of oak, birch, cherry or pear are suitable for frying. If you use pine trees, the cooked product will be bitter.
  • Barbecues are roasted over hot coals, not over fire or smoke. Do not forget to look, so that the coals do not burn out.
  • When cooking, sprinkle the embers with plain water to extinguish the flame, but without getting on the kebab, because, by cooling the pieces with cold water, do not allow them to brown evenly.
  • Keep track of the readiness of the meat, cutting the pieces. If there is juice and no blood, then the meat is ready.

And the most important condition - a man should cook shish kebab! As the saying goes, kebabs do not tolerate female hands. Good appetite!

Cooking mutton kebab from Stalik Khankishiyev:


Take it to yourself, tell your friends!
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  • From chicken to lamb: the secrets of cooking kebabs

    From chicken to lamb: the secrets of cooking kebabs

    From chicken to lamb: the secrets of cooking kebabs

    From chicken to lamb: the secrets of cooking kebabs

    From chicken to lamb: the secrets of cooking kebabs

    From chicken to lamb: the secrets of cooking kebabs

    From chicken to lamb: the secrets of cooking kebabs

    From chicken to lamb: the secrets of cooking kebabs

    From chicken to lamb: the secrets of cooking kebabs

    From chicken to lamb: the secrets of cooking kebabs

    From chicken to lamb: the secrets of cooking kebabs

    From chicken to lamb: the secrets of cooking kebabs

    From chicken to lamb: the secrets of cooking kebabs

    From chicken to lamb: the secrets of cooking kebabs

    From chicken to lamb: the secrets of cooking kebabs

    From chicken to lamb: the secrets of cooking kebabs

    From chicken to lamb: the secrets of cooking kebabs

    From chicken to lamb: the secrets of cooking kebabs

    From chicken to lamb: the secrets of cooking kebabs

    From chicken to lamb: the secrets of cooking kebabs

    From chicken to lamb: the secrets of cooking kebabs

    From chicken to lamb: the secrets of cooking kebabs

    From chicken to lamb: the secrets of cooking kebabs

    From chicken to lamb: the secrets of cooking kebabs

    From chicken to lamb: the secrets of cooking kebabs

    From chicken to lamb: the secrets of cooking kebabs