Soft, juicy and tender kebab, well, what could be tastier than this wonderful dish, especially prepared on warm days in a picturesque nature. But before you cook it, you need to choose high-quality and good meat. In no case buy already marinated kebabs in the market or in the store, it is better to choose excellent meat on the market and cook a wonderful kebab with friends in nature.
Instructions
Step 1
The most delicious and soft kebab is obtained from pork, it is almost impossible to spoil it. The meat should be fresh, never frozen. It is necessary to have an idea of what parts the meat consists of. So what is the best part of the carcass to choose? The ideal part for a kebab is the neck or neck, it should be a whole piece of about 1.5-2 kilograms and have evenly distributed streaks of fat.
Step 2
The good quality of meat is determined by characteristics such as color, smell, appearance and consistency. Pork should have a fresh and pleasant aroma without a pungent odor. The color of the pork is pale pink, uniform and glossy, the neck may be slightly darker in color. The consistency of the meat is elastic and dense, in no way loose, this may be an indicator that the meat is stale or has been frozen several times. If you press on fresh meat with your finger, it should immediately level out before your eyes. The pork should be fine-grained, which should be slightly moist, but not sticky - this is a sign of spoilage.
Step 3
Shish kebab is no less popular from beef, but the meat is not so juicy and has a rather stiffer consistency. But, if you prefer more beef, then the ideal part for a kebab is a sirloin or tenderloin. The hind leg is not suitable for barbecue.
Step 4
A shish kebab made from mutton is rather for an amateur, since the meat has a specific taste, and it is difficult to find a good mutton. It is best to roast a shoulder blade, leg of lamb or meat on ribs over charcoal. Since lamb has an unpleasant property - to cool quickly, it is necessary to eat it in the heat of the heat.
Step 5
When choosing meat, pay attention to how it looks when cut. Pork should be pink, beef and lamb should be red. Too dark color indicates that the animal was already in old age before slaughter, respectively, such meat for barbecue is not suitable.
