This material will help you prepare properly meat for shish kebab and properly fry it on the grill at the stake. Below are the options for making your favorite delicacies from pork, lamb and chicken.
How to properly prepare and fry on charcoal shish kebab from pork?
Ingredients:
- pork necks - 1.8 kg;
- onion bulbs - 760 g;
- Sunflower oil, odorless - 60 ml;
- black pepper (preferably freshly ground) - 2-3 pinch;
- a set of aromatic spices and seasonings for shish kebab - 25 g;
- a large salt - 10 g or to taste.
Preparation
As a rule, about what part of the pig carcass to take for cooking shish kebab from pork questions and disagreements never arise. Everyone knows that it is better than meat, than the pork necks for this purpose can not be found. Cut the product across the fibers with slices about four to five centimeters in size and stack in an enamel or glass jar. Now turn the preparation of the onion. We clean it, cut it with rings, knead it in a separate container with salt, and then spread it out to the meat. Add the same sunflower oil, pepper freshly ground black, spices and spices, selected specifically for shish kebab and mix thoroughly. We cover the vessel with the lid harvested with meat or tighten it with film, put it on the shelf of the refrigerator and forget about it for a day.
Now we will roast shish kebab from pork on a brazier. Ideal material for its kindling will be dry grapevine or prepared dry firewood from fruit trees. But in the absence of such it is possible to use any other hardwood. You can not use pine for a fire, as well as other conifers. Shish kebab fry, as is known, over the coals, so you need to wait until the firewood is burnt and turn into smoldering fragments.
Promarinovannye slices of meat string on the skewers are not too tight to each other, but without lumens. We arrange the workpieces on the barbecue, fixing the skewer in the grooves on its opposite walls. Initially, it is necessary to brown the meat in a hot heat to seal the juices, and then the intensity of the coals needs to be reduced a little, sprinkling them with water, and bring the shish kebab to the ready, turning and watering the meat or beer from time to time. Finished meat in the section gives off clear juice.
Finished shish kebab served with tomato sauce, pickled onions , pita bread, greens and fresh vegetables.
How correctly to fry a shish kebab from mutton?
Ingredients:
- lamb - 1,8 kg;
- onion bulbs - 350 g;
- Ground coriander - 20 g;
- green coriander - 1 bunch;
- red ground pepper - 1 small pinch;
- lemon of medium size - 1 pc .;
- pepper freshly ground black - 10 g;
- large table salt - 15 g.
Preparation
For the preparation of shish kebab, the meat of young lamb from the dorsal part is perfect. It must be washed, cut into slices and mixed with the onion rings rinsed with salt and other spices. Add also the juice of one lemon and mix again well. We marinate lamb in the refrigerator, placing a load on it, from twelve to twenty-four hours.
The technology of frying shish kebab from mutton is similar to what we described in the recipe for cooking shish kebab from pork. But we will notice, that in the process of cooking on charcoal, lamb is better than sprinkling with red dry wine instead of water or beer.
How correctly to fry shish kebab from the chicken, so as not to burn?
Ingredients:
- chicken meat (steaks) - 1,8 kg;
- seasoning for poultry - 30 g;
- garlic in granules - to taste;
- coriander ground - 1 pinch;
- mayonnaise - 70 g;
- red ground pepper - 1 small pinch;
- pepper freshly ground black - 10 g;
- large table salt - 10-15 g.
Preparation
Chicken meat does not require long marinating. It is enough to season the bird with the proposed components
But very often a shish kebab from a chicken burns outside and remains damp inside. How can this be avoided? Grate with a pickled chicken should be placed for five minutes over the coals with a strong heat and give the meat brown, turning it over several times. After that, the level of meat should be raised or significantly reduce the intensity of the heat under it. Fry chicken skewers for at least twenty minutes, regularly turning the grill. Readiness of the chicken is determined by the absence of pink juice when puncturing the meat.