In the spring and summer on weekends, many people like to barbecue in nature. Of course, you can buy ready-made marinated kebabs. But it is much better to marinate the meat on your own, with heart, then the kebab will definitely turn out delicious. The main thing is to know and follow a few rules for making a kebab.
Instructions
Step 1
The first step is to choose the right meat. Delicious kebabs do not have to be cooked from lamb. A great alternative is pork. Better to take the neck, there is meat and lard. But you can buy other pieces, the main thing is that it does not live there, there is a little lard for taste. Of course, the meat must be fresh. To determine this, press down on its surface. If the meat springs and straightens immediately, it is fresh. If the dent does not straighten for a long time, it is better not to take such meat.
Step 2
The meat must be properly marinated. But first, it is important to cut it wisely - across the fibers, in pieces 3 cm thick. The optimal size of the pieces is 6x6x3 or a little more. These pieces should be soaked in a solution of vinegar with water, salt, pepper, bay leaves, and onion circles. Onion circles - about 0.5 cm - do not need to be divided into rings. It is necessary to soak for 2-4 hours, no more.
Step 3
A good kebab should be cooked on the right wood. The best option is any fruit trees, for example, apple, cherry, apricot. It is not recommended to use coniferous trees, maple, ash, poplar, alder, willow, elm, acacia, aspen, mountain ash. Resins of these trees emit carcinogens during combustion, the meat should not be impregnated with them. It is necessary to prepare coals from firewood in the grill, gasoline and other liquids for ignition are better not to use.
Step 4
When the flame subsides, you can put kebabs strung on a skewer on the grill. It is better to take skewers flat, so that when turning over, pieces of meat do not spin on them. The kebabs must be strung tightly. Alternating them with onion slices, tomatoes. When frying, the kebabs must be constantly turned over and poured with marinade. If the coals give fire, they must be extinguished by sprinkling with water so that the kebabs do not burn out.
