It is believed that kebab is an exclusively summer dish, but meat lovers on skewers refute this statement. A hot barbecue with tea or alcohol in the cold is a great food that is not easy to prepare, but very tasty to eat. Moreover, cooking barbecue in winter has its own subtleties.
Barbecue methods
Gourmet opinions on how to grill a kebab are often divided. Some fry the meat on one side until a light brown ruddy crust appears, after which the shish kebab is turned over and a similar manipulation is carried out on the other side of it. Others lightly fry the kebab alternately on both sides, waiting for the meat to sizzle and brown the protruding edges. Still others turn the kebab over every minute, achieving a uniform golden brown crust over the entire surface of the meat.
An open flame is extremely harmful to kebabs, since particles of soot, coal and ash remain on the meat after extinguishing the fire.
Dry lean beef or lamb, when skewered, is recommended to be shifted with pickled onion rings and tomato slices, which will retain some of the moisture in the meat. To give the kebab a juicy piquant taste, during the cooking process it can be poured with marinade or red wine. It is advisable to use the ready-made shish kebab directly from the skewer, since it cools quickly in a plate, which is terrible and harmful for this dish, and it is not as interesting to eat it with a fork as in the first version with a skewer.
Shish kebab in winter
In winter, to prepare a juicy shish kebab, you need to use exclusively prepared charcoal, since when frying on ordinary wood, the low temperature of the coal will not allow the meat to be cooked well. After making a fire, you need to wait for the coals to completely redden and increase the heat, creating an even temperature distribution. To do this, put a brick on each corner of the barbecue and spread skewers with meat on it, carefully covering them on top with a metal sheet.
Stainless steel sheets are most suitable for covering the barbecue with barbecue, which ideally protects the meat from external low temperatures and allows it to roast well.
Also, when frying kebabs in winter, it is necessary to pump air more often than in summer. This is necessary in order to fan the heat from the coals and cook the meat well. Using the above tricks, preparing kebabs in winter will not be too much of a problem, however, if you are afraid to mess with meat, chicken breast or red fish are perfect instead. Shashliks from them are cooked twice as fast, the marinade gives them a piquant and delicate flavor, and the taste of fish or chicken meat cooked on a skewer is in no way inferior to lamb or beef shashlik.
