The word "shish kebab" is of Turkic origin and literally translates as "food fried on a spindle". The Caucasus is considered its homeland, although recipes for this dish are found in Tatar, Uzbek, Turkish and other national cuisines. For the preparation of kebabs, various types of meat are used, as well as poultry, fish, game, seafood and vegetables. They must be pre-marinated and then fried on the grill.
It is necessary
-
- meat (pork
- beef
- mutton);
- salt.
- For the marinade (based on 1 kg of meat):
- 60 ml olive oil;
- quarters of two lemons;
- pepper;
- 3 tbsp. spoons of dry herbs "Provence".
Instructions
Step 1
To prepare a barbecue, you need to purchase a brazier or make it yourself. Translated from the Turkic "brazier" means "brazier". It can be of a rather primitive design and is a rectangular metal box without a lid.
Step 2
When buying a brazier, pay attention to the thickness of the metal. The walls should be at least 8 mm. The quality of the metal from which the brazier is made is also very important. If a low-grade and non-heat-resistant material is used, then the coals will burn out very quickly, and the kebab will quickly dry and burn. In addition, the brazier itself can quickly warp.
Step 3
Before preparing the barbecue, you need to prepare the grill itself. If you have used it before, then immediately start lighting the coal. At the new barbecue, first remove the plaque that forms during storage from the walls. Then put wet paper on the bottom, light it and cover the grill with a lid. This is done for steam cleaning. When the paper is completely burnt, remove ash and debris and wipe the bottom and sides with a cloth.
Step 4
To light the barbecue, put some coal on the bottom. Make sure that it does not reach the middle of the walls by a few cm. Set fire to the coal from below. Use special liquid fuel for ignition. Although you can do without it and kindle a fire with cardboard and newspapers. After thirty or forty minutes, when the coals are covered with ash, you can start cooking the barbecue.
Step 5
Meat with fat layers of young animals is ideal for barbecue. It is advisable not to use frozen meat. Before slicing, wash the piece under running water and cut into small cubes, about 70-80 grams each. Try to keep them approximately the same size. Slice the meat across the grain. Any marinade can be used. Please note that it is better to salt the kebab just before frying. Otherwise, the loss of juice cannot be avoided. To make the dish juicy, you should add vegetable oils, onions and basil to the marinades. For marinating, four hours are enough.
Step 6
Skewer the slices along the grain. To prevent scalding, pre-clean the meat from excess spices. When the kebab is strung, place the skewers on the grill (at first at a minimum distance from the coals). For the first five minutes to form a crust, fry the meat at the maximum temperature, constantly turning the skewers. Then bake the kebab at medium temperature until tender, remembering to turn the skewers from time to time.
Step 7
Make sure that the coals do not catch fire due to grease. The shish kebab is fried not over an open fire, but thanks to the infrared radiation of hot coals. If a flame does arise, localize it immediately by extinguishing it with any liquid.
