Each of us at least once in our life has tried a classic, but at the same time a cult, widespread and everyone's favorite dish - shashlik. You should not take this dish simply, since marinating a kebab correctly, and even more deliciously preparing it, is a whole philosophy, science and culture.
There are a huge number of recipes for the correct preparation of barbecue. This exquisite dish is prepared from chicken, lamb, pork, fish and even veal. Before preparing a kebab, you should think about the meat itself. A prerequisite for a proper barbecue is the preparation of a dish from fresh and chilled meat. If you want to get a juicy shish kebab, choose a pork neck or lamb hams. If you love tough meat, get beef. In case you want to make a barbecue for the first time, practice on chicken meat, as it is the easiest to prepare.
So how to cook a kebab?
Kebab starts with a marinade, so salt, pepper and onions must be purchased when buying meat. You can also add wine, pomegranate juice or yogurt to the marinade. Forget adding vinegar! Although its use is very common, this product is used to hide the poor quality of the meat.
Cooking the perfect kebab involves several stages. To begin with, the meat should be salted, then pepper and add large onion rings. Fresh meat is ideally marinated in such a marinade, but if the product is not the first freshness, it is worth adding liquid to it. Soak chicken, pork, lamb, and other meat in sour juice, wine or yogurt and you get soft and tender meat for a delicious barbecue.
Marinate meat in an enamel or glass dish. Do not use aluminum pots, as, besides the fact that they oxidize when interacting with meat, they also spoil its taste. Do not cut the meat into large pieces, the optimal size will be a piece of 5 * 5 centimeters. When stringing meat on a skewer, try not to make an accordion out of it. Pierce the meat in two places, and string onions or bell peppers between the pieces.
Classic kebab
Ingredients: lamb, onion (6 pcs.), Lemon, ground black pepper, salt to taste. Cut the meat into small pieces, place in a bowl, salt and sprinkle with ground pepper. Add onion rings, lemon juice and mix thoroughly. Place the covered dish with meat in a cool dark place for 3 hours. The marinade is ready.
It is best to fry the kebab on the grill for no more than 15 minutes, periodically turning the meat on the skewer. Garnish with green onions, lemon, tkemali and tomatoes.
Pork kebab with beer
Cut the chilled pork meat into medium pieces. Transfer to an enamel bowl, add onions, salt and pepper to taste. Pour the contents with mayonnaise (1/4 l for 2 kg of meat), and then mix thoroughly and put in a cool place for 2 hours. 15 minutes before cooking, pour half a liter of beer into a saucepan and stir again. Fry the meat until tender.
