To make the kebab tasty, it is important to correctly prepare the marinade for it, not to overdo it with salt and spices. It is quite difficult to decide how much salt to put in the kebab, especially if the dish is being prepared for the first time.
It is necessary
- - meat;
- - salt;
- - spices;
- - the base for the marinade (kefir, wine, mineral water, vinegar or others).
Instructions
Step 1
So, in order to understand how much salt you need to put in meat for a kebab, you must first figure out what the marinade will be. If, for example, there is mayonnaise in the marinade, then less salt should be added, because mayonnaise, as you know, already contains a certain amount of salt.
You should not ignore the tastes of people for whom barbecue is prepared, because some like very salty food, others - slightly salted. Therefore, when cooking kebabs, it is best to use a medium amount of salt - a teaspoon per kilogram of meat. That is, if two kilograms of meat are marinated, then you need to add two teaspoons of salt (of course, it is better than a large stone one).
Step 2
This calculation is given for kebabs marinated with kefir, wine and mineral water. If, when marinating meat, soy sauce or mayonnaise is taken, then it is better to check the amount of salt according to the taste of the marinade, that is, first prepare the marinade by putting all the spices and salt in it, taste the composition (it should be slightly saltier than your usual food), then pour the meat over them.
Step 3
It is important to consider that pork is fatty meat, and its salty can negatively affect the finished dish (it will be dry). Therefore, if you cook kebabs infrequently, and spoil the dish for you is like a disaster, then remember - it is better not to add pork than to oversalt. The maximum amount of salt for a kilogram of meat should not exceed a heaped teaspoon, if the product is marinated in mayonnaise or soy sauce - a teaspoon. You can always add salt to the product half an hour before frying it on fire / charcoal.
