Cooking kebabs over an open fire is always an important ceremony with special subtleties that everyone has their own. However, there are general rules that have already been tested both by time and by the stomachs of our ancestors. Without their observance, the correct kebab is unlikely to work.
Instructions
Step 1
Skewers with skewered meat should be laid out on the grill only when the coals turn red and the flame is gone. It is on smoldering coals, and not on an open fire, that the correct kebab is prepared.
Step 2
In the first three to five minutes of frying, the pores of the meat contract from the intense heat, and all the juice is retained in it. That is why skewers should be turned over almost continuously at this time. They can be turned over less frequently afterwards.
Step 3
It is better to grease skewers or a grill grate with any vegetable oil, and also heat it up a little. The meat for this will thank you with a juicy taste.
Step 4
Food should be marinated in earthenware, enamel or glass dishes. Never soak meat in an aluminum container: the oxides of this metal will interact with the product and spoil its taste.
Step 5
During frying, meat should be poured with fat from time to time, or a mixture of water with lemon juice or water with marinade in a 1: 1 ratio.
Step 6
Do not cut the meat for kebabs into very large pieces. The best option is a piece 2-2.5 centimeters thick, otherwise the meat will simply not be fried. Always string meat on skewers only along the grain. During frying, make sure that the pieces of meat do not dangle or hang down.
Step 7
When making a barbecue, turn the meat with two spoons, a spatula or special tongs. But not with a fork, as many do. Otherwise, juice will simply leak out of the meat and it will not be juicy as a result.
Step 8
The readiness of the kebab can be checked with a neat cut. If it is pink - the meat is not ready, transparent - you can safely serve it on the table. If the juice does not flow at all, a trouble has happened: you have simply overdried your kebab!
Step 9
You should not fry a shish kebab over a fire made of fir, spruce, alder, poplar, ash, pine, mountain ash, acacia, willow. During the burning of these trees, carcinogenic substances are released, which easily enter the food that is cooked over the fire. The ideal material is fruit trees. A good shish kebab on a campfire from plum, apple trees. It is enough to toss a couple of cherry logs to any firewood and the kebab will be saturated with a unique aroma!
