With the onset of warm days, going out into nature, accompanied by the preparation of barbecue, is the most common activity. To make the rest comfortable, you need to know the basic rules for grilling kebabs on coals.
It is necessary
Instructions
Step 1
Choose the right meat. Try to get the meat of a young animal. Do not use frozen food for barbecue. Even if you cook it correctly, marinate it and beat it off, the kebab will still turn out tough and tasteless. In addition, pay attention to the fact that the meat is not greasy, otherwise the fat will melt and burn during the cooking process.
Step 2
Prepare the meat. You can buy ready-made pickled, or you can cook it yourself. To do this, use only enamel, earthenware or glassware. Do not make pieces that are too large, or they will not fry well. The optimum thickness should be no more than 2.5 centimeters. In addition, the size of the pieces should correspond to the size of the barbecue. Large chunks on a small grill will most likely not fry.
Step 3
String the meat on the skewers correctly. First grease them with a little vegetable oil or heat a little. Then string the meat one by one on a skewer along the fibers, with the large ones in the middle and the small ones at the edges. Make sure that the pieces of meat do not touch each other, do not hang down or dangle.
Step 4
Prepare the grill. If possible, give preference to a cast iron barbecue. Those that can be disassembled after a picnic are also very convenient.
Step 5
Choose fuel. Do not use coal or softwood (spruce, pine) wood. They contain a large amount of resins harmful to the human body. Better give preference to birch or oak. In order to light firewood without any problems, use a special liquid. But to prevent the meat from absorbing its unpleasant smell, let it burn out for 2-3 minutes.
Step 6
Fry properly. Place the skewers very tightly to each other. The distance from them to the coals must be at least 15 centimeters. Make sure that the fire does not flare up - the shish kebab turns out to be delicious if it is cooked only on coals. In the process of cooking, turn the skewers several times and pour the meat with fat, marinade, wine, beer or kvass. To check the readiness of the kebab, make a small cut in one of the pieces with a sharp knife. A clear juice should stand out.
