Part two - how to properly fry a kebab
Better not to skimp on coals. A bag of charcoal can be stretched several times. You scattered coal on the grill, lit it and one portion will be enough for you for a whole banquet for 10-15 people. Firewood, and especially pine boards, turn into ash and instantly burn out and there is no heat, but we need heat.
The coal should burn out and become gray. Otherwise, it will catch fire from a drop of fat.
And already before you put the meat, you can fan the coals with a piece of plywood or paper to make it turn red in order to raise the temperature of the barbecue. And it is better to simmer on gray coals. There must be heat for the kebab.
You can hold your hand at the level of the skewers no more than 3-5 seconds, this is the right heat. So this is a hot grill and you can put the meat on the grill.
On the one hand, you should have a thick layer of charcoal, which gives off heat, and on the other side, pour a thin layer of coals, which will give a low heat.
If you have lean meat, such as beef, you can string pieces of bacon or fat tail between the pieces. When frying them, fat will be released and envelop the meat.
There is no need to put onions on skewers. If you want baked onions, then it is better to bake them over low heat directly in the ash on the side where there is a thin layer of charcoal. There you can bake vegetables, garlic, and they will give flavor to the meat.
Between coals and skewers should be 10 cm, and before meat - 8 cm. If the meat is higher, it will be smoked, not baked, it will be lower - it will burn outside, but inside it will remain raw. 10 cm is the ideal distance to the skewer.
We put the skewers on the grill and do not rush to turn it over. Meat that is fried on charcoal must necessarily "seal", "close", so do not rush, but do not overcook, let one side be fried, then the other. The side must be roasted for at least 3 minutes. Turn one skewer over - take a look. If good, turn it over and another 3 minutes on the other side.
Remember, I talked about cutting 1-2-1 bones, 1 cm each. With this cutting it is enough, turning it over once more for 2-3 minutes is quite enough.
The meat should not be soft, loose. I will always take off one piece and try. You can carefully cut one piece and see if it is done.
It is necessary to remove the meat from the heat and let the fat burn out. You can use salt and sprinkle it on it. In many restaurants, especially when lula is fried, coarse salt is sprinkled on the coals, so that it cracks.
You can sprinkle it with salted water, always salted. We do not fry kebabs on the fire.
Never give shish kebab from the grill to the table right away!
You should have a saucepan on the edge of the barbecue that should be warm. The meat must be removed when it is still pink, it will come in a saucepan.
Put the onion in which you marinated the meat in a thin layer on the bottom of the pan, all the taste of the meat is just preserved in it, and put the meat on it. This onion will absorb all the juices from the fried meat. And put it on a plate along with the kebab. You can pour it with Nasharab or throw pomegranate seeds. It languishes and absorbs all the smell and aromas.
Ketchups and all sorts of store sauces, where there is a lot of chemistry, are contraindicated for a good kebab.
Many call it satsebeli. This is a tomato paste from a jar. Put it in a bowl. We chop the garlic there, or crush it. For 900 grams of tomato paste - 100 grams of garlic, 100 grams. fresh chopped cilantro and add there, then they sell adjika pasta on the market. This is a grated adjika with pungency and aroma. One teaspoon. And Khmeli-suneli 1 teaspoon. And salt, be sure, and pour all this with boiling water a little less than 1: 1, so that it is a little thinner than ketchup. To make the sauce stick to the kebab when you dip the kebab. It costs a long time and is delicious not only with barbecue, but also with fried potatoes.
We tell you how to cook mouth-watering meat over an open fire
Every time I find myself in a store in the summer, with my heart bleeding, I observe how joyful vacationers buy plastic buckets with cartilage and veins dissolved in vinegar to be cremated on coals poured with kerosene from a paper bag. Horror. I cook meat outdoors in a different way, and without false modesty I will say that I cook it well. Here are a few rules that I always follow. This is not an exhaustive list, and it is not a once and for all order, which does not allow any deviations - just advice from an older friend
1. The best taste of grilled meat is just the taste of grilled meat. Plus a little salt, plus a little freshly ground pepper. If you really need to "improve" this taste - do it as delicately as possible. As a marinade, I rarely use anything other than rings cut into quarters, slightly mashed to give juice, onions mixed with spices - cumin, coriander, paprika, some herbs, maybe garlic. In mutton - not lamb, it doesn't need to be improved in any way, namely mutton - I add a handful of mashed blackberries and mint. Some fermented milk marinade, on kefir or yogurt, is suitable for the chicken. Lemon juice and wine are already serious options for tough meat. Not to mention vinegar - this is generally beyond good and evil.
2. The best firewood for the barbecue- vine. It burns quickly, giving a strong good heat. But this is the ideal option, and nothing is perfect. Therefore, you can get by with strong deciduous logs - oak and birch. Coniferous and resinous deciduous (like aspen) firewood is not suitable - they will cause the meat to taste bitter. I am silent about various pornography, like a liquid for ignition - a normal man should be able to build a fire from sticks, twigs, dry leaves and a single match
3. Fastest- and in the slightest heat - fish is being cooked. The chicken needs a little more time. Even more - meat. And, if meat can be served not completely fried, with blood, then fish and chicken should be fully cooked
4. Distance from coal to meat there should be about 4 fingers in the grill
Do not fill the entire capacity of the barbecue with charcoal - leave one edge free. There you will move skewers with almost finished meat - so that it "reaches" at a lower temperature
5. I'm not a fan of the custom of interspersing cuts of meat on a skewer with onion rings. Onions almost always burn before the meat is fried and impart their burnt-rancid aroma to it.
6. But stick the pieces of bacon very correct between pieces of meat - for greater juiciness
7. If the coals start burning b - do not pour water on them, but sprinkle with salt - it will not only extinguish the fire, but also prevent the fat flowing from the meat from burning out - the burnt fat will give the meat a bitter taste
8. Before putting the skewers or a grill on the grill, I throw a couple of sprigs of rosemary, tarragon, sage over the coals - smoke the meat a little with the fragrant smoke of aromatic herbs
9. And - please!- no chemical ketchups and even more so mayonnaise. You should enjoy the taste of meat as such, you shouldn't drown it with anything. Vegetables, fresh bread, salt, pepper - this is enough as an accompaniment.
The size of the barbecue grill and its design play a big role in the preparation of a good dish. If the grill is too wide, you will warm up the street, not the meat. The shashlik will burn up in a small one, you won't have time to look back. Too deep, on the contrary, you will toil for a long time while you fry your favorite dish. So what should be the optimal size of the barbecue?Length
An excellent grill should be long enough for the required number of skewers. If you like to gather large companies at the fire, then the brazier should be at least a meter in length. Look at samples of Firecraft Comfort braziers. They have braziers with a length of 129-156 cm. This is where a lot of skewers will fit at once, and your guests will not have to wait for their turn to taste your signature kebab. Well, if you prefer a picnic in a small family circle, barbecue grills are suitable for you, the dimensions of the brazier in which the length does not exceed 60-80 cm. All Grilver products have slots for skewers, which allows them to be placed at an optimal distance from each other.
Width
It depends on the length of the skewers. If you count on skewers of standard length, on which 6-8 pieces of meat fit, then the optimal size of the barbecue in width should be within the range of 30-40 cm. By the way, the width of most of our barbecues is this. Samples of grills Grillver with a brazier about 30 cm - Pecheneg and some of the Kraftiks series. The rest - 40 cm with a little. It is always better to choose a standard grill, so as not to rack your brains later on where to get skewers for it.
Depth
The dimensions of the metal barbecue in depth should be such as to accommodate a layer of coal sufficient in thickness and meat on top. The depth of the brazier up to 15 cm is quite enough for this. This way it will not burn and cook evenly. An excellent brazier, in our opinion, is the one in which it is possible to change the distance from the kebab to the coals at your discretion as they burn out. Samples of barbecues of this kind are presented in the Kraftiks series.
Height
It depends entirely on your height. Although, near a low barbecue, you can put a chair and watch the preparation of a barbecue while sitting.
If you consider yourself a real master of barbecue cooking, you can choose any size of a metal barbecue that suits you, and make it yourself, and then try it out in action. But if experience is not enough, it is better to adhere to the optimal sizes of the barbecue described by us.
The correct dimensions of the barbecue grill, calculated on a previously drawn up drawing, will not only speed up the preparation of the barbecue, but also make the cooking time as comfortable as possible for the cook.
The most optimal width of metal products for barbecue should be 30-40 cm, because standard skewer size 40 cm, designed for 6-8 slices of meat. A brazier made of metal of this width will most capaciously retain the heat from the brazier.
The most commonly used roasting pan depth is 15 cm. This is enough for a good roast of meat so that it does not burn. You can make the product deeper, but the deeper the grill, the more fuel you will need.
The skewer slots should be 6 to 10 cm apart. The size of the slot should correspond to the width of the skewer so that it does not fit very freely, but also not quite back to back.
Often metal barbecues complemented by various folding tables, grates and shelves for dishes and laying out meat. Their sizes completely depend on the type:, mobile, stationary.
The standard height of a metal mobile or stationary barbecue according to the drawing should be 1 m.This does not take into account possible roofs or, which must be taken into account when drawing up a drawing of a future hearth. After all, the overall height of the structure will change, and more massive legs may be needed. Portable barbecues have a height of no more than 60-70 cm.
On average, 300 grams of raw meat is enough for an adult to taste a kebab. Perform further arithmetic yourself, based on the company's appetites and the time of the feast.
First of all, kebab is quality meat. Sellers are so good at using modern technologies to disguise a spoiled product that at first glance you won't notice a catch. So let us call upon all our feelings and opportunities for the correct choice of exactly that piece of meat, which will be destined to become the most delicious barbecue, may the vegetarians forgive us.
The color should be uniform, natural for its appearance, both on the surface and on a fresh cut:
| Pork - pink, with frequent white fat layers | |
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Beef is red (the darker the color, the older the animal and the tougher the meat will be) with more pronounced meat fibers than pork and a dense film on the surface of the piece |
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Veal is pinkish red. Darker than pork but lighter than beef |
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Lamb is red, richer in color than raw beef, and only with white fat layers. The meat of mature animals has a specific smell that you can't get rid of. Check - keep a piece of meat on fire, if it smells only of burnt meat, then you can take it. |
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Chicken - light, white-pink breast, pink thighs, dark pink drumsticks. Chicken meat must be cooked with the skin, then the meat will not be dry. |
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If you take a whole carcass, then look under the wing of the chicken. It is from this place that damage begins and a smell appears. |
Of course, it is better to cook meat that has not been frozen. If, after all, a frozen product is purchased, then the main thing is that there is no re-freezing. To determine this, hold your finger on the frozen piece for a while. If the melted point changed the color brightness, became more intense, then you can take it, the storage conditions were not violated. If the meat does not change color or becomes grayish or dark, then take the risk and leave it in the store.
If the meat is also vacuum packed, make sure that there are no pink ice crystals and frozen streaks. In addition, the meat should not "dangle" inside. The film should fit snugly around it.
Be sure to defrost it in the refrigerator, then the structure of the fibers will suffer less and the meat will retain its juiciness.
Chilled meat in sealed packaging can be treated with carbon monoxide - "carbon monoxide". If really fresh meat was packaged in this way and the date of sale is fair, then in this way they retain their presentation without compromising quality. But when packing stale meat, the view remains beautiful, and a favorable oxygen-free atmosphere is created inside for the development of botulism and salmonella.
Meat is muscle. Those parts of the carcass that did not move much during the life of the animal will be the softest and preferable for cooking.
Pork and chicken are the most popular raw materials for barbecue. This meat is more affordable and is found in a wider assortment on the shelves. Cooking such kebabs is somewhat easier, so get your first experience on this basis.
The pig should be female (if you hold a small piece of meat with fat over the fire, then a specific fetid odor should not appear). Boars on the counter are rare, but there are plenty of unscrupulous sellers behind the counter.
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The neck takes the leading place among the barbecue blanks, then the balyk on the bone (cutlet) or the loin - these names are obtained with different cutting from one dorsal-costal part of the carcass. |
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The upper part of the flesh from the hind leg (area above the kidneys), usually triangular in shape with a small bone on the inside, is also a great option. |
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Ribs with uncut meat and fat are even tastier than the neck and are cheaper. However, the bones in such a kebab are almost half the weight, which must be taken into account when buying. |
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Tenderloin is the rarest and most expensive part of any type of meat. It is practically fat-free, but because this muscle never moves, then the meat is the most tender, delicious. This piece of meat should be sold in one long piece, narrowed to one edge, and should be about 1kg by weight and up to 30cm in length, no more. Some vendors may offer regular pulp as a tenderloin. It is better not to use other meat parts of pork for barbecue. |
Anything can be cooked in chicken except for the back and neck (there is little meat there). The main thing is not to remove the skin, it can be removed from the ready-made kebab. The left leg is preferable because the right one of the hen is “working”, the bird “row” more than it and more often stands on it.
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Beef kebab will be the most expensive as the tenderloin is the most suitable part. Pay attention to the size of the beef tenderloin: weight up to 2 kg, length no more than 45 cm. You can cook the meat from the inside of the back leg, the rest of the flesh is harsh and dry for frying without fat. |
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A young lamb has the most delicious meat on ribs, a loin, it is cut like that, with a small bone. The hind leg will also work, the tenderloin is of course the elite. |
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They say that lamb kebab should be eaten hot, because fat quickly hardens. However, this does not apply to young meat that does not contain refractory fat. |
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The meat needs to be cut across the fibers, in pieces of approximately equal size. The thinner the bite, the faster it will cook, but will lose more juice.
The optimal size is 40x40x40 mm (plus 10 mm), the length can be increased up to 60 mm.
The pieces are strung on a skewer along the fibers, close to each other. There should be no hanging fat or meat.
You can fry meat not only on skewers, large flat pieces will be more convenient and better cooked on the grill (barbecue), although the name of this dish will already be different.
The chicken is not cut into pieces. Its parts are prepared with skin and bones, only legs, wings or thighs are strung on one skewer, or evenly placed on a wire rack.
The breast can also be fried in one piece on the bone. Many people cook fillets on skewers, keeping the meat in a fat-containing marinade.
If the meat contains little of its fat, then when frying it will turn out to be dry. Slightly fix the matter, strung between the meat pieces of bacon or slices of tomato.
Fish is also used for barbecue. Most often in the form of steaks (slices cut across the ridge). Fish is marinated for no more than 1 hour and fried about twice as fast as meat, but not on skewers, but on a wire rack.
The brazier should not be deep. The distance from the coals to the meat should be 5 - 10 cm and the lower the bottom, the more coals will be needed. Optimum depth 160 - 200 mm, width 300 mm and length up to 1 m. Wall thickness not less than 3 - 5 mm. It is good if the holes in the barbecue after the preparation of the coals will be closed. So the coals will last longer and will not burn quickly into ash. An ideal grill - with the ability to adjust the height of the skewers. Portable, foldable barbecues are very flimsy and almost disposable. Having a thin wall, they cannot withstand repeated heating and warp.
It is not difficult to build it. It is necessary to dig a shallow groove under the coals and install two columns of bricks or metal arcs along the edges. The heat will persist for a long time due to the surface oxygen influx and poor thermal conductivity of the soil. By changing the number of bricks or by immersing the arc, you can adjust the height of the skewers above the coals.
The classic, but not generally available material is dry vines. The most suitable analogue is fruit and berry trees and shrubs. Avoid birch from hardwood, it will blacken the meat. Do not use coniferous wood, because the resin will be present in the smoke and will settle on the meat.
First, thin twigs (brushwood) are placed in the brazier, then thicker branches and chopped logs. To get enough coal, and not a mixture of ash and burning embers, you need to burn the wood at one time, without putting any firewood on. The finished coals are black on the outside and fiery hot on the inside. Flames can occasionally walk on the surface. To prevent the dripping fat from igniting, generously sprinkle salt on the coals. It will keep you warm and absorb fat.
To speed up the cooking process, you can use ready-made commercial coals. They are cooked on them almost immediately after ignition. Oak and coconut coals burn longer, while birch coals burn more heat.
Loose coal ignites quickly and evenly, but also burns out faster.
Briquetted coal requires skill in firing up and the ability to "fire", properly stir up and distribute coals of varying degrees of readiness. The briquette retains its temperature for a long time and, if it does not completely burn out, then after extinguishing, it can be reused.
It is important not to miscalculate with the volume of firewood and coal. The amount of charcoal for grilling meat mainly depends on the size of the barbecue and the weather conditions. An approximate calculation is 1: 1, that is, how many kilograms of meat, take as much coal. Better to take with a margin. Remaining coals will not be wasted. It is more difficult to determine the amount of firewood, because much depends on the type of wood. A very rough guideline: for one frying run, take the amount of firewood two to three times more than the volume of the barbecue.
Lighter fluid is not welcomed by all kebab lovers, so stock up on newspaper and brushwood.
Fresh cherry twigs give the meat a beautiful ruddy color and a hazy aroma, which should be thrown over the coals at the end of frying.
If the meat will be fried in several passes, then shove the remaining coals into the corner of the barbecue in one pile. When re-firing, they can be evenly spread over the bottom and covered with fresh material.
The meat should be fried at a temperature of 200-240 ºС. The temperature can be determined from paper (from a notebook or office). If the paper starts to char but does not burn, you can cook. In the beginning, a protective crust should be formed on the pieces of meat, which will retain the juice. Therefore, the skewer must be turned several times with an interval of 30-60 seconds. Then the temperature on the coals should drop. If this does not happen, pour hot water over the coals, boiling water if possible. Cold water, when it gets on the meat, will cool it down. Therefore, it is very important not to water the kebab at all. The inside of the pieces of meat should be kept at a temperature of about 95 ºС, then the kebab will be juicy and cook in 15-20 minutes.
Try to dip the skewers with meat in very cold water for 20-30 seconds and immediately place them on the grill. The chilled meat will not burn from the first intense heat, but will be sealed with a thin crust, which will preserve the inner juice.
Cook barbecue without leaving the barbecue. It is very important to turn the skewers on time so as not to lose precious juice. Watch the meat. When heated, fat and liquid begin to be released from the pieces, when the discharge is actively intensifying, turn the skewer over.
Do not overdry the fried kebab. Check the readiness by cutting the piece. When the liquid in the cut is clear, without blood, immediately remove the skewer.
Pickling utensils must be acid-resistant, i.e. not oxidize when exposed to acid. Glass, enameled (necessarily without chips of enamel), ceramic with a glazed coating or stainless steel will do.
If you like fried marinated onions on a barbecue, then marinate them separately from the meat. Onions from the marinade give their juice and taste to the meat, so it is better not to regret it and throw it away. It is also better to fry the onions separately, because the sugars in the vegetable start to burn before the kebab is ready.
When the meat is in the marinade, be sure to place a load on top (a bottle of water). This way, the meat will retain its juice and be saturated with the marinade.
For barbecue, it is better not to salt raw meat or use large, in extreme cases, ordinary stone meat.
Pickled meat should be skewered on a skewer without gaps between the pieces and without any dusting (onions, herbs, thick coating, etc. that may burn).
There is a claim that good meat does not need marinade. But it is not always possible to choose such meat, but you want the kebab to be juicy and aromatic. Therefore, in order to correct some of the shortcomings of raw materials and to give a special taste to the dish, they use marinades. On average, 1 kg of meat needs 300 g of liquid marinade. We offer several types of pickling:
Ingredients:
1 kg of meat (any)
3 tsp spices (any to your taste, but a mixture of peppers or at least black ground is required)
1 tbsp and (you can use the usual stone)
5 tbsp vegetable oil
0.5 lemon
Preparation:
mix with spices.
Roll the prepared pieces of meat in this mixture, place them tightly in a pickling dish, sprinkle with lemon juice and pour vegetable oil over each layer of meat.
Optionally, you can cut the onion into half rings, sprinkle it, rub it slightly with your hands and transfer it between the layers of meat.
Marinate for at least 2-3 hours in a cool place.
Ingredients:
Cut 2 kg of pork into cubes 50x50x50 (60-70) cm.It turns out very tasty if you take a steak on the bone (cutlet), but the weight should be 30% more, taking into account the bone.
5-6 bunches of parsley and dill.
1.5 kg onion
3 tsp ground black pepper
1 tbsp
Preparation:
Lightly beat the parsley and dill in a plastic bag so that the herbs give juice. Cut the onion into rings, sprinkle and rub with your hands.
Mix the prepared meat with sprigs of herbs, add the onion and mix again.
Marinate for about 1-1.5 hours.
Preparation:
Mix prepared meat and onion. Place in a pickling container and pour over tomato juice. The juice should completely cover the meat. Do not forget about oppression (load).
Marinate for at least 5 hours (preferably overnight) in the refrigerator.
Salt before cooking.
If you want a little exotic, make a marinade based on citrus juices, but only freshly squeezed, not packaged.
Ingredients:
2 kg pork with fat
300 grams of juice (use lemon or orange). Fruit will need about 0.6-0.7 kg.
1.5 kg onion
1 bunch of parsley
Preparation:
Pour the prepared meat with fresh juice, you can dip each piece in the juice and put in a marinating container. Leave on for 1 hour.
Cut the onion into half rings, add salt and rub with your hands. Add pepper, stir.
Place the parsley in a plastic bag and beat or crush lightly.
Add onions and parsley sprigs to the meat. Stir and leave in a cool place for 3-4 hours.
Preparation:
Pass the onion through a meat grinder, squeeze the juice through cheesecloth.
Mix the pomegranate and onion juice.
Place the prepared meat in a bowl for marinating, season with spices and stir. Pour in juice (the meat should be completely immersed in the liquid), press down with a load.
Leave to marinate for 12 hours.
Then add oil, mix, press down with a load and marinate for another 1 hour.
just before cooking or a ready-made kebab.
Fans of Asian cuisine use soy sauce with might and main. It contains a large amount of salt, so it should be added to the marinade in limited quantities.
Ingredients:
1.5 kg of meat
100 ml soy sauce
2 tbsp vegetable oil
1 tsp zira (cumin)
1 tsp black pepper or grilling spices without salt
Preparation:
Combine soy sauce, spices and vegetable oil. Dip pieces of meat in the marinade and put in a deep container, load with oppression and put in a cool place for 3-4 hours.
It is better to chop kiwi or knead the whole fruit with your hands so that there is no gruel left on the meat after pickling. During frying, this coating burns, and the bones crunch on the teeth.
Ingredients:
2 kg of meat
1.5 kg onion
1 kiwi fruit
1.5 tsp ground black pepper
Preparation:
Cut the onion into half rings, add salt and rub with your hands. Add pepper, stir.
Sprinkle the prepared meat with onions, mix. Add chopped kiwi, stir again, place in a pickling bowl.
Cook immediately after 30-40 minutes.
If you have time, then make the usual marinating with onions, and 30-40 minutes before frying the kebab, add kiwi to the meat.
If you have never cooked meat with kiwi, try a small portion first, because some do not like this combination.
When marinated in fermented milk products, the meat is tender and juicy. Be careful, however, as bacteria are used to ferment milk, and without antiseptic spices, they can behave with meat in a far from useful way.
Ingredients:
2 kg pork
1.5 kg onion
1l kefir or whey
3 tsp ground black pepper (other spices can be added)
Preparation:
Sprinkle the prepared meat with onions, mix, put in a bowl for pickling. Pour with kefir and mix again. Press down with a load. Marinate for 4-5 hours in the refrigerator.
Salt before cooking or ready-made kebab.
A marinade made with beer or kvass will soften the meat and allow you to create a beautiful tasty crust when cooking. Beer must be "live", light, not pasteurized. If you want to use kvass, it is better to use ordinary homemade kvass on rye bread or barley, or on sea rice.
Ingredients:
2 kg pork
1 kg of onion
0.5 l beer or kvass
1 kg of tomatoes
3 tsp ground black pepper (other spices can be added)
Preparation:
Cut the onion into half rings, add salt and rub with your hands. Add pepper (spices), mix.
Cut the tomatoes into quarters, if large, then into 6-8 parts.
Place the prepared meat in a bowl for pickling, sprinkle with onions. Mix.
Add tomatoes, stir again. Press down with a load. Leave on for 1 hour.
Then pour beer or kvass, mix, press down with a load. Marinate for another 1.5-2 hours in the refrigerator.
Preparation:
Cut the onion into half rings.
Heat the wine to 50-60 ºС, add oil, onion and pepper. Stir, turn off the stove. Cool until warm (about 40 ºС).
Place the prepared meat in a marinating dish. Drizzle with a little marinade and stir. Repeat. The meat should absorb liquid, but not float.
Press down with a load and leave to marinate in the refrigerator for 10-12 hours.
If you are sure that there is no way, then salt the meat before cooking the kebab.
Tea can also act as a marinade, because contains organic acids. The kebab will be soft, with a beautiful, appetizing color.
Ingredients:
2 kg pork or beef
100g black tea (better granular), no flavorings
1 liter of water
Preparation:
Boil water, add tea and boil for 5 minutes. Cool the solution to room temperature, strain and pour over the meat for 2 hours.
If desired, after marinating, you can process the meat with spices.
A marinade based on vinegar, mayonnaise or mineral water, the guru for making kebabs is not only not recognized, but also sharply criticized. However, this does not affect the popularity of these recipes, due to their availability and simplicity. Therefore, we will not ignore the primordially Soviet recipes, but with some amendments.
If you use not alcoholic vinegar, but apple or wine vinegar, then contrary to claims, the meat will not be dry. Be sure to meat must contain fat (lard).
Ingredients:
2 kg pork
70 - 100 gr vinegar 6%
140-200 gr of water
1.5 kg of onions
1.5 tsp ground black pepper (spices for barbecue without salt)
100 g of vegetable oil
Preparation:
Cut the onion into half rings, add salt and rub with your hands. Add pepper (spices), mix.
Sprinkle the prepared meat with onions, mix, put in a bowl for pickling.
Mix the vinegar with water and pour over the meat, stir.
Leave to marinate under load for 2 hours in a cool place.
Add oil before cooking, stir, leave to marinate for another 1 hour.
Try replacing vinegar with vodka or cognac. Mixing with spices, alcohol turns into a fragrant tincture and gives the meat a special aroma. Moreover, strong alcohol will partially dissolve the fat in lard, and the kebab will turn out to be less fatty.
Marinade with mayonnaise softens meat, makes it juicier and fatter.
Ingredients:
1 kg of meat (lean pork, beef or chicken)
200 g of mayonnaise (with a fat content of more than 50%)
0.5 kg onion
2 tsp spices for barbecue or just black ground pepper
Preparation:
Cut the onion into rings.
Add spices to mayonnaise, mix.
Mix the chopped meat with the sauce, place in a pickling bowl, sprinkle with onions.
Load with oppression and leave in a cool place for 3-4 hours.
This recipe can be supplemented with 2 tablespoons. ketchup or tomato sauce. It must be added to mayonnaise. Then everything is unchanged.
It makes no sense to pour meat simply with carbonated mineral water. Because carbon dioxide evaporates faster than it can have any effect on meat. But if you add lemon juice, then thanks to the bubbles of carbon dioxide, the marinade will slowly (in 12 hours) and evenly penetrate the meat. The ratio of water and juice is 3: 1.
You can marinate the meat simply in onion or sweet pepper ground in a meat grinder (it contains enough acid for pickling). The ratio of vegetables and meat is 1: 1. Marinating time is not less than 6 hours. Spices are added in the same amount as usual when cooking meat.
There are an infinite number of marinades, but one thing remains the same - the quality of the kebab depends on the meat, the marinade can only complement its taste. Therefore, choose good meat, try, experiment, find your unique recipe for the most delicious barbecue and be happy!
P.S. A few more recipes
