Shish kebab can be made from a variety of products - lamb, pork, beef tenderloin, chicken, and sometimes even fish. However, whatever product you choose for cooking, meat or fish pulp must first be cut and only then start cooking.
Instructions
Step 1
The initial stage of any barbecue preparation is not cutting meat and vegetables for the marinade - first of all, you need to choose and buy meat. Remember that quality should only be chilled and not frozen in any way, and do not rush to buy a product directly from a beautiful display case.
Step 2
As soon as you buy lamb or pork pulp, rinse it under running water. Then prepare yourself a place to carve the meat. Find a large wooden plank with a groove that allows the meat juice to flow down when you cut it. Rinse the board with cold water to prevent the wood material from absorbing the sap. If you don't have one, use a regular board or serving plate.
Step 3
Take an appliance designed for cutting meat. In this case, it will be a large knife. Place a piece of purchased meat on a cutting board and start carving, cutting off pieces of a certain size, shape and thickness across the grain.
Step 4
If you use a loin or a lamb ham for cooking kebabs, then cut into pieces of about 30 grams each. At the same time, keep in mind that about 5-6 pieces of lamb are used for one serving. If you cook barbecue in Kars, cut the lamb into rectangular pieces of large thickness. If you use not the tenderloin, but another part of the mutton for cooking, be sure to remove the bones from all pieces and then cut the meat into portions.
Step 5
If you are going to cook pork skewers, cut into large pieces from the ham or from the loin. Moreover, try to get rectangular pieces weighing about 30 grams and a thickness of 50 mm to 80 mm. If you are using fresh pork neck for barbecue, rinse it thoroughly and cut into pieces about 3 cm by 3 cm.
