I want to share with you a truly masculine way of cooking chicken or pork kebabs on the grill or fire. We will make delicious meat fried over the fire. This recipe is notable for its simplicity and can be realized even without the grill and skewers. There will be enough hazel skewers and a campfire with bricks. The meat does not need to be marinated or soaked. The result is a very tasty shish kebab, distinguished by its natural taste.
It is necessary
- - a piece of pork neck or chicken drumsticks (not frozen!);
- - salt;
- - black pepper;
- - onion;
- - brazier with properly prepared coals or fire coals;
- - a container with water for extinguishing the fire;
- - skewers made of thin rods or skewers.
Instructions
Step 1
First you need to properly prepare the coals for the preparation of our dish. In no case should you fry meat over an open fire - it will burn and become covered with a black crust, but inside it will remain raw. That is why the meat is fried on coals, which are capable of emitting a large amount of heat and not scorching the kebab. To obtain coal, you need to burn two large logs of pine or birch. This can be done both in the grill and in a prepared fire pit. The fire must be burned until a volume of coals is formed, approximately occupying an ordinary bucket. You need to start cooking when the coals are still glowing with heat and are easily blown up to the fire. From the beginning of the ignition to the end, it will take about two hours.
Step 2
Now, while the fire is burning, you need to prepare skewers or skewers. If everything is logical with skewers, then the skewers will have to be cut out of long rods, remove the bark from them and sharpen at the ends. If you do not use a brazier, but an ordinary fire, take care in advance how you will fix the skewers or rods with meat over the coals. You can use regular bricks.
Step 3
Next, you need to prepare the meat - take it and rinse it thoroughly with running water. If you are using pork, then cut it into cubes about 5 x 5 x 5 cm. String the meat or chicken drumsticks on prepared skewers or skewers. Try to distribute all the meat evenly along the length of the skewer. You can add onion rings between the pieces of meat.
Step 4
Salt the prepared meat according to your taste.
Step 5
When the coals come to the required state (i.e. they glow, there is no open flame, but do not go out yet) take the barbecue blanks and place them over the coals. It is necessary to maintain the distance from the coals to the meat. Ideally, this is about 150 mm from coals to meat.
Step 6
Now soak the meat over the coals. Keep in mind that the skewers must be constantly rotated and the pieces must be heated evenly from all sides. Each skewer should be turned about once every three to four minutes.
Step 7
When fat begins to melt from the meat, it will begin to drip onto the coals, and the coals will ignite. Do not let the fire get too hot and put out the flames with water. Meanwhile, do not forget that the insufficient temperature of the coals will not allow the meat to be cooked. We need a balance.
Step 8
After the fat with blood began to melt from the meat, you need to make sure that neither side of the kebab is burnt. To do this, rotate the skewers evenly, but now you can increase the interval to 5-7 minutes.
Step 9
Continue to fry the meat as described until the fat and blood are no longer melted from it.
Step 10
To check if it is cooked, pierce the meat with something sharp and make sure there is no blood left inside and the meat is soft and good to eat.
