As you know, it is an art to cook a shish kebab correctly. And it includes not only the ability to roast meat well, but also to marinate it correctly. Both the taste and aroma of the finished dish depend on a properly prepared marinade, so you need to know the basics of its preparation.
Even an experienced kebab owner will not be able to roast meat deliciously if it has been improperly marinated. Despite the fact that there are a great many options for marinating pork, not everyone can do it competently. However, having studied a few basic rules, you can become a guru yourself in matters of marinating meat.
If you go back to the history of the origin of such a dish as barbecue, you can be very surprised, because initially the meat was not marinated. Only fresh meat of recently slaughtered cattle was put on the coals, thus checking its taste. Accordingly, the purpose of marinating meat is to try to restore it to the qualities of a steam room: to expand the fibers, return moisture and a pleasant smell, and remove products formed during decomposition. This is done with the help of an acid of natural origin, it is it that determines the basis for the future marinade, sets the basis for creating a bouquet of taste and aromas. There are many options for pickling acid. First of all, juices of vegetables and fruits are used, combined with herbs and other spices. Tomato, lemon juice, kiwi fruit puree are well suited as a basis for kebabs. Fermented milk products are also a common base for marinade: kefir, sour cream, koumiss. In some cases, carbonic acid is used - a common mineral water.
Kiwi is great for quick pickling thanks to the mild action of the fruity acid. It is enough to crush one large kiwi per kilogram of meat, and after 30-40 minutes the kebab can be fried.
When it comes to spices and spices, their set is made exclusively for the amateur. It is not difficult to choose spices for the marinade: it is from 3 to 5 herbs, the smell of which will be pleasant to the eater personally. You should not try to imagine what smell this herb will give to the meat, all the same it will not work. The main thing is that the smell of grass is not disgusting, it makes you want to inhale it again. There is always a base in a set of spices - an herb with a not very pronounced smell, such as parsley or sage. Two or more other herbs with a richer smell are added to it - cilantro, marjoram, cumin, basil in different proportions. The finished mixture or bunch of herbs should be sniffed thoroughly, making sure that nothing causes discomfort. The main spices used for the marinade in most cases include cloves, mustard, ground pepper and bay leaves. Usually add about one tablespoon of the ground spice mixture per kilogram of meat.
Salt is not added to the marinade, otherwise the meat will lose a lot of juice. You can salt the kebab 10 minutes before stringing it on skewers. There is a special kind of kebab, which is sprinkled with fine salt during the frying process.
There is no definitive answer to alcohol. If the meat has not been frozen, alcohol will inhibit juice loss and add extra flavor. From strong alcohol, add a couple of tablespoons of whiskey or brandy to the marinade. There are also known methods of marinating pork in beer and wine, which should be added a little more - about 35 grams per kilogram of meat. You shouldn't use mayonnaise or store-bought dressings, they dry the kebab. It is much better to add mayonnaise to the marinade 15-20 minutes before stringing the meat on skewers. This will also make the marinade thicker, making it easy to pour over meat over charcoal.
