How to marinate pork skewers? Juicy pork skewers. Barbecue marinade: recipe
Often, trips to the country, outdoor recreation, or just evening gatherings with friends in the gazebo near the house are strongly associated with, perhaps, the most popular and cult dish - shish kebab.
The recipe for pork skewers is not just a recipe for a meat dish, it is a real science, culture and philosophy. It is important to know what meat to choose and how to soak the kebab.
Pork skewers recipe. Meat selection
There are many opinions about what a recipe for pork kebab should be: how to soak, prepare and fry the meat. However, there is no disagreement when choosing it: the meat must be fresh and chilled, but in no case frozen or, on the contrary, steamed.
So, a good juicy kebab cannot be prepared from frozen meat, and besides, it has fewer nutrients. And fresh meat can bleed during cooking, and it should be thoroughly marinated before cooking barbecue.
No less important is what part of the carcass you choose. The most delicious and juicy kebab is obtained from the pork neck - the part that is located along the ridge on the neck - it is she who is the most tender.
Pay attention that there is not too much fat on the pieces: during cooking, the fat will begin to melt, burn, and the kebab will get an unpleasant taste.
How to soak a barbecue according to all the rules
The basis of any barbecue marinade is three components: salt, pepper and onion. As a liquid, you can choose pomegranate or lemon juice, wine, yogurt, kefir.
Often in pork skewers marinade vinegar is added, but it is used to mask overly tough or not quite fresh meat. Therefore, when choosing a barbecue preparation in a store, think about how long the meat soaked in vinegar was cooked.
Marinade with kefir
One of the most popular and affordable marinades for pork skewers is marinade with kefir or yogurt. To prepare it, you will need 1 liter of kefir, 4-5 medium-sized onions, salt, spices, herbs to taste.
The first layer of pieces of meat should be laid out on the bottom of the dish, put a layer of chopped onions, herbs on top, salt, pepper, add spices, pour kefir. The procedure should be repeated until the meat runs out.
In such a marinade, the meat should stand for a day in a cold place.
Marinade utensils
Marinate meat should only be in enamel, glass or earthenware, and in no case in aluminum: oxides of this metal can interact with liquids and the meat itself. At best, the taste of the barbecue will be spoiled, at worst, instead of a delicious meat dish, you will get real poison.
How to barbecue properly
So that during cooking the meat is evenly fried on all sides and does not turn on skewers, do not cut it too large. If the pieces are small, then the meat will simply dry out. The most optimal size would be pieces of meat measuring 5x5 centimeters.
It is also important how the meat is strung on skewers. You should not make an accordion from each piece: it is enough to pierce it along the fibers in two places so that it does not hang or hang down.
Between the meat, you can string onion rings, sweet peppers, tomato. To ensure that the kebab is evenly fried, try to separate the pieces of meat from each other.
To determine the readiness of the barbecue, you should carefully cut the meat with a sharp knife: if the juice that flows out is transparent, it can be safely served on the table. If the juice is colored pink, this means that the meat is not ready yet, but if there is no juice at all, then the kebab turned out to be overdried.
During the preparation of the barbecue, do not be zealous and turn it over more often 1-2 times, otherwise the meat will turn out to be overdried.
Firewood for barbecue
For cooking barbecue, it is best to use linden, oak, birch, vine, as well as all types of fruit trees (pear, cherry, peach, apricot, apple tree and others).
But firewood from coniferous trees should be categorically excluded: resinous wood will give the meat a specific flavor, which subsequently cannot be improved by any sauces.
Please note that the barbecue is cooked on the heat of coals, and not on an open fire.
How to cook chicken skewers
To prepare chicken skewers, you can prepare the same marinade as for pork, only it takes only a few hours to soak the chicken meat.
You can also use the following marinade recipe: mix 1 cup of dry wine, lemon or tomato juice, onion cut into large rings, ground black pepper, herbs, spices.
If you plan to make chicken skewers on skewers, then each ham should be cut into 2-3 parts before marinating. If you have a barbecue grill, then whole legs can be placed in it, adding onion rings, eggplant or tomato slices to them.
As you know, barbecue is a dish from the distant past with a rather interesting history. In the past, fearless knights, going on distant campaigns, took with them pieces of raw meat. In order not to spoil their food, they placed it in leather knapsacks with wine, and in moments of rest and snacking they roasted meat on their spears or various bayonets and branches. Due to this, many believe that the term "kebab" is derived from the Turkic "shish" - meat and "bayonet" - a spear. Apparently, from that time on, the custom of marinating pieces of meat began.
Today, there are many ideas on how to marinate meat for barbecue, and the wealth of spices and seasonings will help transform this dish and give it sophistication and additional flavor. Many connoisseurs of this delicacy believe that soaking the meat is completely optional. Enough to cover it with spices and salt.
One can agree with this opinion if the meat prepared by this method is fresh and homemade. But this method is a matter of taste. There are such lovers of meat fried on fire who believe that pickling is a rather entertaining process and many men take it upon themselves with pleasure, considering it a masculine vocation.
Marinade is a combination of natural acids (wine, fruit or vegetable juices, vinegar), salt, herbs, spices, sugar, vegetable oil, all kinds of seasonings, and so on.
Raw meat, poultry and many varieties of fish are soaked in this composition. These barbecue marinade recipes allow you to make meat spicy, juicy, aromatic, with pleasant sourness and a delicate aftertaste.
Fans of spicy Chinese cuisine can soak the meat in a mixture of soy sauce, a drop of honey, pepper, ginger, dry wine or rice vinegar. Well-soaked meat is fried on the grill, barbecue or grill, brushed lightly with sunflower oil. To marinate the barbecue deliciously, it is kept in the prepared mixture for 1-2 days.
The best barbecue marinade recipes
To make the barbecue really tasty, you need to choose the best marinade for meat, as well as marinate it correctly. We want to present you the best barbecue marinades, the recipes of which you will see below.
Marinade for pork skewers
Pork, one of the most revered and affordable types of meat for cooking on charcoal. For the performance of this yummy, as a rule, a pork neck is taken, since it is this part that is distinguished by juicy pulp, with thin streaks of fat, which makes the dish soft, literally melting in your mouth. But try to take the meat of the first freshness, because frozen can be dry later and it is quite difficult to determine its freshness after defrosting.
To properly marinate pork skewers, you will need:
- kilogram of collar;
- mayonnaise (95 ml);
- Bay leaf;
- onion (330 grams);
- lemon (1 pc.);
- collection of spices and spices hops-suneli;
- mustard (45 grams);
- salt.
How to pickle:
Cut the meat into mini slices, 3-5 cm in diameter, chop the onion, giving it the shape of rings, and squeeze the lemon juice. Shake everything thoroughly in a glass or enameled container and leave for 22-33 minutes. Meanwhile, prepare the marinating solution. Mix mayonnaise, hot mixture and mustard, move your sauce to the meat with onions and sprinkle with salt. Marinate pork skewers for about 2-3 hours.
Marinade for pork skewers with vinegar
Many people think that a quick marinade for pork skewers is a recipe with the addition of vinegar. Thanks to this element, which is inherent in acid, the meat is quite tender and juicy.
Therefore, if you want to quickly marinate pork skewers, then take the following products:
- kilogram of pork;
- water 100 ml;
- vinegar 9% (100 ml);
- onions (3 pcs.);
- seasonings and spices (by eye);
- salt.
How to pickle:
Divide the meat into slices or cubes, depending on what method you will fry it with. If on skewers, then it will be more convenient and more correct to string cubes the size of two matchboxes. If it is a grid, then try to cut into slices. So, salt the prepared meat pieces, pour vinegar diluted in half with water. Add chopped onion rings there, and then sprinkle with seasonings and fragrant spices.
Leave your marinade with meat in a warm place for an hour. After, move the container with the barbecue to the cold, but not to sub-zero temperatures. You can marinate your treat from 2-3 hours to 2-3 days.
Delicious pork skewers on kefir
The difference between the marinade, which is based on kefir, is that yogurt has a more gentle effect than vinegar, so it takes a little more time (from 10 to 24 hours) for the meat to be fully cooked.
To learn how to marinate pork skewers with kefir and enjoy an unsurpassed taste, take the following products:
- kilogram of pork;
- kefir of any fat content (450 ml);
- sugar (12 grams);
- onions (5 pcs.);
- salt, spices (coriander, pepper, cumin, basil).
How to marinate:
The recipe for marinade for pork skewers based on yogurt is not much different from the one above. The only difference is kefir instead of vinegar. Therefore, in the same sequence, arrange all the components and fill everything with fermented milk liquid. Soak the composition for about an hour at room conditions, and then put it in the cold from 3 to 24 hours.
Mineral water barbecue marinade
Many connoisseurs of meat at the stake, who have tried many different versions of preparing this appetizer, believe that the best marinade for pork skewers is mineral water brine. Thanks to this bubbling ingredient, your meat, saturated with oxygen, will be insanely soft and tasty. In addition, this method does not require many auxiliary ingredients.
To cook a barbecue on a mineral water, stock up on the following components:
- kilogram of a young ham or neck;
- onion (430 grams);
- mineral water (1 l);
- zira and black pepper;
- salt.
How to marinate:
Divide the meat into small slices, but try to have a little more than a matchbox. Chop the onion into halves of the rings, place in a barbecue container (it’s good if it’s enameled or glass), knead properly until juice appears and place a layer of chopped pork on top. Crumble spices on top and fill with mineral water.
Try salting at the end, right before cooking the meat. This will keep the juiciness, because the salt draws all the juices from the meat. Refrigerate your snack for 3 to 12 hours, depending on the time you have.
Marinade for chicken barbecue
Chicken kebab, like pork, is no less in demand and popularity. Chicken, unlike pork, beef and lamb, urinates and cooks much faster. Perhaps that is why many appreciated the merits of this wonderful dish, because people do not always have an extra 12 hours to wait for such a delicacy. And I wanted a barbecue right now.
Therefore, to marinate chicken for barbecue, take:
- kilogram of chicken fillet;
- juice of two lemons;
- Bulgarian pepper of different colors, 1 each;
- honey (2 tablespoons);
- small fresh tomatoes (5 pcs.);
- olive oil (55 ml);
- black pepper, basil, salt, turmeric (a pinch);
- garlic (2 cloves).
How to pickle:
Cut the chicken into medium pieces and sprinkle with salt. Combine honey, lemon juice, spices, olive oil and garlic in a bowl. Cut the bell pepper into slices, and the tomatoes into rings. Cover the meat and vegetables with a skillful marinade for chicken skewers and refrigerate for about half an hour. After, take a metal grate and spread the kebab with vegetables and bake on the coals. Watch your embers smolder, not burn.
This chicken kebab marinade recipe has been enjoyed by many who have tried it. The chicken is juicy thanks to the vegetables and marinade, and after 25-35 minutes your chicken delicacy will be ready.
Marinade for beef skewers
Most people who prefer diet beef, not knowing how to marinate beef skewers, run the risk of getting burnt pieces that may be raw inside. In order to avoid such a nuisance, you need to know some of the nuances of soaking hard beef skewers.
Do you want something interesting?
To do this, take:
- a kilogram of beef (it is best to take tenderloin, loin or rump);
- onions (3 pcs.);
- dry wine (155 ml);
- fresh tomatoes (550 grams);
- garlic (3 teeth);
- a bunch of cilantro;
- salt and a handful of ground pepper.
How to pickle:
To properly marinate the kebab, the beef must be chopped into pieces similar to the size of a box of matches.
Then salt it, pepper it and cover with chopped onion rings. Pour the beef appetizer with wine and leave for 3-4 hours, stirring occasionally. After everything, string the meat mixed with tomato rings and cook over hot cherry or apple coals. When serving a treat, top it with chopped cilantro.
Marinade for lamb skewers
Not everyone likes lamb because of its specific smell. But if you approach the issue correctly and cook this product, contriving with a few subtleties, you can get an amazingly appetizing and tender meat dish. To marinate lamb for barbecue, select the meat of a young animal not exceeding the age of one year. For a wood-fired snack, a front shoulder blade, ham or entrecote, which can be depicted on a bone, are perfect.
To learn how to marinate lamb skewers and amaze your friends and loved ones with your dish, stock up on the following products:
- kilogram of young lamb pulp;
- half a glass of tkemali sour sauce;
- onion (3-5 pieces);
- zira and dried barberry;
- tomatoes (5 pcs.)
- chopped cilantro and dill.
- salt and pepper.
How to marinate:
Cut the lamb into slices about 4-5 centimeters. Grind the onion in a blender and send to the meat. Tomatoes should be freed from the skin by immersing them in boiling water for a minute, then get rid of it without much effort. Then chop red garden fruits and also enrich your meat with them. Pour everything with tkemali sauce and sprinkle with spices, chopped herbs and salt. Leave in a warm place for 2-3 hours and you can start frying on charcoal. When the meat is ready, you can serve it with plum sauce and herbs.
Rabbit barbecue marinade recipe
Many believe that rabbit meat is quite dietary meat in its composition and is by no means suitable for cooking barbecue. But those who nevertheless decided on this experiment did not regret it at all. After all, rabbit meat, made on the coals of fruit trees, is a truly unusual and magnificent delicacy for lovers of diet goodies.
To quickly marinate rabbit meat skewers, you need to take:
- kilogram of a young rabbit;
- tomato, zucchini and bell pepper (1 each);
- sour cream (435 ml);
- coriander, cumin and pepper;
- onions (3-4 heads);
- salt.
How to marinate:
Before you marinate the meat for the barbecue, prepare the marinade and vegetables. Mix yogurt with all the spices and salt, and chop the tomatoes, zucchini, onion and pepper into equal and even rings. Divide the meat into pieces, place the chopped garden fruits on top and pour over everything with sour white sauce. Refrigerate your marinade for 3-7 hours. Then fill the skewer in turn with meat, all vegetables, including onions and knock everything down tightly. Roast on a smoldering fire and enjoy the incredible taste.
Marinated salmon skewers
Agree, what can be tastier and more original than shish kebab from salmon adored by everyone, which has absorbed a bouquet of fragrant marinade. Considering that the salmon itself is very tender and does not require lengthy cooking processes, it will not have to be marinated for a long time. And the result will certainly exceed everything, even unthinkable expectations.
So, you will need:
- salmon fillet (200-300 grams);
- one lemon;
- salt and allspice;
- green olive oil (33 ml);
- fresh herbs (parsley, celery, cilantro).
How to pickle:
Since, as the proverb says, “everything ingenious is simple,” then here it is most welcome. Salmon meat should be sprinkled with lemon, lightly rubbed with salt and spices, and drip a little oil from Greek olives on top. Forget about it for half an hour in the cold, and your marinated salmon for barbecue is ready, you can start frying. When serving, sprinkle lightly with assorted greens and drizzle with lemon juice.
Recipe for pickled onions for barbecue
To complement the taste, we bring to your attention pickled onions for shish kebab, which will brilliantly suit any kind of meat. To make your side dish appetizing and rich, you need to use a red Crimean onion. It is distinguished by its special sweetness and juiciness, but if there is none, then any onion will do.
So, to pickle onions for barbecue, take:
- onion (500 grams);
- vinegar 9% (15 ml);
- salt and a pinch of sugar;
- olive tree or sunflower oil (15 ml);
- fresh dill (bunch).
Cut the onion into rings, sprinkle with vinegar and oil. Salt and sugar. Chop the dill and add to the onion rings. Mix everything thoroughly and forget about it for 10-15 minutes. While the kebab is fried, your onion will be ready. By the way, such a side dish will take root perfectly with herring, bacon, mushrooms, potatoes and more.
Delicious barbecue sauce recipe
In addition to the onion marinated under the skewers, the taste of meat will be wonderfully complemented by spicy sauce.
To execute it, take:
- ketchup or tomato sauce;
- green herbs;
- sugar;
- a bunch of green onions;
- salt.
If you chose tomato sauce, then you need to dilute it slightly with hot water, for 415 grams of sauce you need to take 75 ml of water. Grind the greens in equal pieces, add to the sauce, then salt. If desired, you can add a bit of red pepper or pressed garlic.
Take a look at some useful recommendations for the correct and successful cooking of meat on coals and take note of:
- If you cut the meat very finely, then your kebab runs the risk of being dry, since juiciness is easier to maintain in larger pieces;
- For frying meat, use firewood from fruit trees, and not ready-made coals. This will enrich your delicacy with additional flavor;
- If the meat was frozen, then only mustard can increase its juiciness. To do this, generously coat the chopped pieces with it before marinating;
- The coals in your barbecue should not blaze with flame, but quietly smolder. If they get too hot, pour beer or water over them. Can be sprinkled with salt
- Tough meat will help soften the kiwi or a piece of pineapple added to the marinade. These fruits have the most wonderful property to soften the protein.
Guided by these simple recipes, you will quickly learn how to cook barbecue from all kinds of meat. Bon appetit to you.
Spring is here, and with it the barbecue. I don’t know how it is in other regions where the heat comes earlier, but we have massive barbecue trips on May holidays - people go to picnics and summer cottages, and it’s almost impossible to imagine without fragrant juicy meat on skewers or a grill. And today I will tell you a few proven recipes, I hope they will be useful to you.
It seems to me that the love of meat fried on fire is some kind of primitive instincts that almost everyone has. Probably, our ancestors also enjoyed the meat of mammoths, fried at the stake, otherwise how can one explain the truly hypnotic effect of these pieces on a person. After all, even having felt the smell of a barbecue being prepared, you are already eager to taste it. It is no coincidence that there is an expression "barbecue basin pleases the eye."
There are so many recipes for delicious marinades, and the authors assure that each recipe is the best, and the meat turns out to be the most tender, that the thought involuntarily comes up that shish kebab is just such a delicious dish in itself that goes well with different dressings. So feel free to try the recipe you like from my post, and enjoy. Or you can try all the different flavors, marinating differently each time. I am for experiments!
Of course, kebabs can be cooked in the oven, but what can be compared with meat baked on the grill? Spring sunshine, young leaves on trees, happy faces of friends and juicy treats - what could be better?
What meat to choose for barbecue
The generally accepted opinion that the best meat for barbecue is pork neck, and here it is impossible to disagree. Although true experts also talk about the hind leg of a pig, the neck is still the most popular option.
Someone thinks that the classic is lamb skewers. But, here's what's interesting, when we rested in Abkhazia, the owner of the house where we lived regularly arranged barbecue picnics for us - chic feasts. At the same time, he himself is a professional barbecue fryer, did not welcome lamb, said that it is considered dirty meat, because the sheep eats everything. But, since vacationers definitely wanted to eat a ram, he prepared both options. I can say that pork kebabs were juicier and tastier. I will write about lamb kebabs later, and today all the recipes for pork neck kebabs that I or my friends have tested.
How to choose the right pork neck? There are a lot of tips on various blogs, such as pressing on the meat and something else. But I will tell you my method - I just come to the market, where I usually buy meat, and there is always a fresh, beautiful neck. I buy it, do not press anything, do not check, do not conduct chemical tests, as various experts advise. By the appearance of the meat, it is already clear if it is old or weathered. But in the market they always give me a good piece of the neck, in my opinion, nothing needs to be complicated. If you are buying meat for the first time, then just tell the seller: “Give me a good piece of neck for barbecue” - and they will give you everything.
If you came to the market for meat, then at the same time go to the counter with spices, which are sold by weight. You can tell the seller that you need spices to marinate so much meat. The seller usually professionally throws in various spices, it turns out a very tasty set for barbecue!
Preparing the pieces. What should be the pieces of meat so that the barbecue does not turn out dry
The ideal size of pieces of meat for barbecue is about the size of a box of matches. That is, not a very large parallelepiped of a slightly elongated shape. If there is fat, then cut off the excess, leaving only a thin strip. They say that “a large piece pleases the mouth”, but this is not the case with barbecue, because the meat will be raw inside, or you will have to fry it for a long time and there is a danger of overdrying. Since shish kebab is often eaten from a skewer, a piece should be enough for just one bite. Try to cut so that nothing hangs from the piece, as it will simply burn.
How to marinate kebab correctly
For the marinade, use an enamel, glass or ceramic container. By no means aluminum. Since it is a heavy metal, and poisonous, and when interacting with an acidic environment, it oxidizes, spoils the taste of barbecue, and maybe add harmful substances to your body.
In order for the onion to give more juice, some people prefer not to cut it, but to grind it in a blender.
If the pickled meat is in the refrigerator, then about an hour before cooking, you need to pull it out and leave it at room temperature. Then you can fry the kebab faster, and it will be more juicy. After all, to cook cold meat, you need more time, and there is a danger of overdrying it.
There is an opinion that salt should be added at the very end of pickling, or even salted already on a skewer. Because salt draws the juice out of the meat and it will turn out drier if marinated with it. But here everyone decides for himself. In this article I give such and other recipes. I myself add salt at the last moment usually.
A classic set of spices for barbecue: 1 teaspoon of black pepper, 1 teaspoon of ground cumin and 2 teaspoons of ground coriander. You can also add ground or chopped bay leaves.
In many barbecue recipes, you do not need to write the number of ingredients, it is clear that we take a piece of meat that we bought at the market, and it can be more or less. Add salt and seasonings to taste, and enough marinade to cover the meat completely.
How to barbecue on the grill
What to choose - a skewer or a grill? I don't think there is any fundamental difference. We fry any meat on the grill - it's faster and easier. Although it’s nice to eat shish kebab from skewers, I immediately remember how I was on a picnic as a child and ate from a skewer.
So that the meat does not stick to the skewer or grate, you need to wipe them with vegetable oil or lemon juice and ignite for a couple of minutes.
Don't turn the meat too often. It is better to let it grab on one side, then turn it over and let it fry on the other. This is how it tastes the best.
To check the readiness of the meat, pierce it with a knife. If blood stands out, then it is still raw, if the juice is clear, then the meat is ready. If nothing comes out, you may have overcooked your dish.
When the kebab is ready, you can put it in a saucepan and steam for a couple of minutes on the fire. This makes it even more tender.
How to marinate pork neck skewers so that the meat is juicy
How to marinate the neck so that the meat is juicy?
First, I will write what, probably, everyone knows. The meat should be fresh, chilled, not frozen - this makes the most delicious kebabs.
Although, I confess that I also made it from frozen - from buckets of pickled kebabs, which are sold in the supermarket, it turns out delicious too. Apparently, I'm not an esthete) But still, the best result is when I bought fresh meat and marinated it myself, besides, there is nothing very complicated about it.
I think the best marinade is just onion, salt and pepper and let stand. My friend is a professional kebab, her dad has a kebab, and she marinates perfectly, in her own juice. Enough onions, salt and pepper to make a wonderful, juicy kebab from the neck. But, if you want to try something more original, then I suggest you other marinade options.
In general, the most delicious kebab that I have tried, I cooked for my birthday, and it was the easiest. Now I will tell you how to do it.
The secret ingredient to a good marinade is onions. It is necessary to take an equal amount of onion and meat, in any case, by volume, by weight, onion is lighter. That is, about half a kilo of onions per kilogram of neck, and then see for yourself that the volume is approximately the same.
Products:
- Salt,
- Pepper,
- pork neck - 1 kg,
- onion - 300-500 gr.
- Cut the pork neck into pieces, not too large, about the size of a matchbox. Cut an equal amount of onion into rings.
2. I don’t know exactly about salt, but many people recommend salting at the very end, I did. Add pepper, mix well.
3. Someone crushes the onion with salt, then puts meat in it. I mashed the meat with onions well. Experiment here for yourself.
4. Close with a lid or cling film. Put in the refrigerator overnight. Already before cooking - salt to your taste. Put the meat on skewers or on a wire rack.
5. Fry on the grill until cooked.
How to soak meat for pork skewers in vinegar? Marinating pork for barbecue
Although I write above that my favorite marinade is salt, pepper and nothing more, but for many in such kebabs there is not enough piquancy, and they consider the kebab marinated in vinegar to be the most delicious, this is the so-called Soviet taste from childhood. So I will share this recipe.
Products:
- Pork (neck) - 1.5 kg,
- Onion - 700 gr,
- Vinegar 9% - 50 ml,
- Salt - 1.5 tsp,
- Pepper - 1 tsp
The most delicious barbecue is obtained by using apple or wine vinegar.
- Cut the meat into small pieces of 3 cm.
2. Cut the onion into rings.
3. Now we put it in layers in a pan. Meat - onion - a little vinegar - salt, pepper. Pour a little vinegar on the eye, in general, about 50 ml should be used up. Repeat layers.
4. Leave for an hour in a warm room. Then mix and put in the refrigerator.
5. For greater effect, you can do a press.
6. So, the next day, when the meat is marinated, we string it on skewers or put it on a wire rack.
7. And fry on the grill until cooked.
Should I string onions on skewers? Everyone decides for himself. Someone says that it is absolutely impossible, since onions spoil the meat when frying. Some people love fried onions. I cook without onions.
How long to marinate pork skewers in mayonnaise? Duration and stages of marinating meat
Pork skewers in mayonnaise is perhaps the recipe around which there is the most controversy. Someone condemns. As one of my friends with Georgian roots said, “putting chicken wings in mayonnaise is bad manners”. Needless to say, after that we didn’t invite her to picnics, we don’t need arrogance, the main thing is that it was delicious. I really think that the best option for dryish chicken meat is mayonnaise. But many also use it for pork.
I have no prejudice against mayonnaise when frying. I think that mayonnaise copes with its role much better than sour cream. After all, mayonnaise is, in fact, vegetable oil. That is, it contributes to the creation of a crispy crust. And sour cream is, in fact, milk, that is, water. What can she do to help? I can’t forget the experiment of the brilliant chef Oksana Putan, when on one baking sheet the chicken was smeared with mayonnaise, and on the other with sour cream, the second turned out to be pale and unpresentable. And if you are afraid of chemicals, then make your own mayonnaise, it's very simple.
Products:
- Neck - 1.3 kg,
- Onion - 600 gr,
- Spices - 2 tbsp. l.,
- Salt - 1 tbsp. l.,
- Mayonnaise - 300 gr.
- Wash the meat and pat dry with paper towels. Cut into medium pieces, transfer to a bowl.
2. Add salt and spices (to taste, for example, a barbecue set).
3. Rub one onion on a coarse grater or grind with a blender. Its juice will saturate the meat.
4. Cut the rest of the onion into thick rings.
5. Put mayonnaise, mix well.
6. Cover the meat with a lid and refrigerate overnight.
7. Fry the meat on the grill for about 30 minutes, turning regularly.
After 30 minutes, the barbecue is ready.
How to marinate pork skewers in vinegar and mayonnaise? In fact, there is a recipe that combines mayonnaise and vinegar. Here's how a friend of mine does it. At the beginning, a liquid marinade is prepared: 9% vinegar is diluted with water in a ratio of 1 to 4. The meat is mixed with onion, cut into rings, then poured with marinade. So leave for the night or five hours. Then, about one hour before frying, the vinegar marinade is drained and mayonnaise is added to the meat. The shish kebab turns out unusually soft and juicy.
Marinade for pork skewers with lemon and mineral water
If you don’t have much time before a picnic, I recommend you try this option - marinade with lemon, onion and mineral water. The meat is ready for frying in 1-4 hours, no longer, because if left overnight, it will be bitter due to the lemon. Mineral water gives softness, and lemon - a pleasant shade of taste.
Products:
- Pork - 1 kg,
- Onion - 250 gr,
- Lemon - 2 pcs.,
- Seasonings to your taste (for example, barbecue mix) - half a tablespoon,
- Salt - 2 tsp or to taste
- Mineral water - 0.5 liters
- Cut the pork neck into large pieces, about 2-3 cm wide and long.
3. Cut the onion into rings.
4. Cut the lemon into circles.
5. Put the meat, lemon, onion, seasonings into a saucepan and salt to taste.
6. Stir and pour half a liter of mineral water into it.
7. Let stand in the refrigerator for two to four hours.
8. Put on skewers or put on a wire rack.
9. Fry on the grill until cooked.
Barbecue on kefir. How to soak pork skewers on kefir to make it juicy?
Kefir barbecue is also a classic and popularly recognized option. Some say that it turns out the most tender. And it's not hard to do it. Just meat, onions, spices and pour yogurt. This marinade is enough for half an hour.
Products:
- Meat - 2 kg,
- Kefir - 1 liter,
- Onion - 500-600 gr.,
- Spices for barbecue
- Salt,
- Ground black pepper
- We cut the meat into small pieces.
2. Cut the onion into half rings or large pieces.
3. Crush the onion with your hands, mash it so that it starts up the juice. Do not salt, just pepper. Pepper well the meat and onions separately. Add other spices to taste, for example, ground bay leaf, or leaves, as you like.
4. When the onion and meat with spices are mixed separately, we combine everything together and mix.
5. Pour everything with kefir so that it covers the meat completely, mix well again.
Shish kebab marinated in kefir is not recommended to be put in the refrigerator, it is better to keep it at room temperature for 2-3 hours.
6. Leave at room temperature for 2-3 hours. Now the meat needs to be salted, that is, about an hour before cooking. Alternatively, you can salt directly on skewers.
7. And that's it, we can fry. Delicious kebabs are ready.
How to marinate pork skewers in mineral water?
This is also a popular way to marinate meat for barbecue. It turns out very tasty. Above, I write about the recipe for mineral water marinade with lemon. But I decided to write separately about the mineral water marinade, since it is still different, and you can safely leave it to marinate overnight.
Products:
- 1.5 kg of meat (neck),
- 3 bulbs
- Bay leaf,
- pepper mix,
- Salt,
- Mineral water,
- Seasoning for barbecue
For the marinade, it is best to choose highly carbonated mineral water.
- Meat cut into pieces
2. Cut the onion into half rings. Salt the onion a little so that it starts up the juice.
3. Salt the meat a little too. Shake the onion well with your hands, add three bay leaves crushed into pieces, mix with meat.
4. Sprinkle with a mixture of peppers, seasoning.
5. Fill with mineral water.
6. Cover the meat with cling film. You could send it to the refrigerator for six hours or overnight, or you can leave it at room temperature for one and a half to two hours.
7. Then string on skewers and fry until cooked on the grill.
Marinated in tomato juice. Recipe for barbecued pork in tomato juice
A very tasty marinade option is tomatoes or tomato juice. Kebabs are juicy, soft, delicious.
Products:
- Meat - 2 kg
- Tomato juice - 0.5 - 1 l
- Onion - 300-500 gr.,
- Salt,
- Black pepper, coriander, basil, suneli hops (to your taste)
- We cut the meat into pieces. We cut the onion, it can be rings, half rings or finely. Salt, add spices.
2. Pour everything with tomato juice so that it covers the meat completely. We mix the meat. Leave for 1-3 hours, or longer.
3. We string on skewers.
4. Now you can fry. The barbecue is very tasty.
Video barbecue recipe from Stalik Khankishiev
The recognized master of barbecue is Stalik Khankishiev. I suggest watching a video where he talks about all the intricacies of marinating and frying meat. True, the recipe shows this using beef as an example, but, of course, pork is also suitable.
Stalik believes that the most important thing is not the marinade, but the right choice of meat and the right frying. One cannot but agree with this!
Products:
- Meat - 1.5 kg,
- Onions - three large onions,
- Black pepper - 1 tsp,
- Ground zira - 1 tsp,
- Ground coriander - 2 tsp
- We cut the onion in half rings. Sprinkle with salt and shake it with your hands so that the onion gives juice.
- We cut the meat into small pieces. We add spices. For one and a half kg of meat, about 1 tsp. with a slide of black pepper, 1 tsp ground zira and 2 tsp. coriander.
- Marinate the meat for about two hours. Then we string it on skewers, removing the onion from the meat (it will burn anyway).
- During frying, Stalik recommends spreading grass - thyme (or rosemary) on skewers with meat, to give a very wonderful aroma to the barbecue. Fry until done.
So, I gave in this post a lot of different barbecue recipes. Experiment with them. What's your favorite proven recipe? Write in the comments!
Delicious, fragrant and invariably attractive dish, barbecue, accompanies us throughout the warm period of the year. In Russia, almost no picnic, no trip to nature with family or friends is unthinkable without a whole ritual of cooking and eating juicy, fragrant, smelling of spicy herbs and smoke, roasted over coals. In fact, barbecue has long been not just another universally recognized culinary masterpiece, but also an excellent means of bringing people together, an excellent occasion to get together and make new friends.
How to cook barbecue? Cooking shish kebab is traditionally considered a typical male responsibility. And there is a lot of truth in this. After all, only strong male hands can really knead meat with onions and marinade so that onion juice, acids and enzymes completely saturate the pieces of meat, give them all their taste, soften them and nourish them with their aroma. And of course, the very ritual of burning coals, stringing kebabs on skewers and frying meat, is quite rightly considered by many to be a brutal action that emphasizes male power and arouses admiration in the eyes of ladies. However, we will not offend beautiful women with gender prejudices, because their refined taste, imagination and culinary experience often allow them to cook unusually exquisite and amazing versions of this dish.
At first glance, cooking barbecue is not fraught with any particular difficulties. Well, what can be difficult in 
cut the meat into portions, mix with the marinade and fry on the coals? It is in this popular belief that the error lies, which leads to disappointment when dry, tough and tasteless pieces of overcooked meat appear on our table. But in the sacrament of cooking barbecue, every detail, every movement is important. It is necessary to choose the right meat, marinate it correctly, kindle the coals correctly, fry it correctly and even eat the shish kebab correctly, knowing exactly what side dish and what drink to accompany it. All this knowledge comes with experience, but your intuition also plays a significant role here. Experienced chefs turn on all their senses while cooking barbecue, they not only follow it with their eyes, not only trust their sense of smell, but even listen to the hiss of fat and juice on the coals in order to accurately catch the very moment when it is time to turn the skewer over or sprinkle the meat and coals marinade or wine. And what about those who have not yet had time to gain experience and do not know how to cook a barbecue, but really want that even the first cooked barbecue could bring joy and pleasure? Don't despair!
It is for those who feel not quite confident when cooking barbecue, for those who cook barbecue for the first time, "Culinary Eden" has collected and recorded the most important tips and secrets on how to cook barbecue, following which you will definitely be able to please your friends and loved ones with a real, juicy, tasty and fragrant shish kebab.
1. Cooking barbecue begins with the choice of meat. And here it is very important not to make a mistake. After all, the juiciness, taste and aroma of the finished dish depends on how correctly you chose the meat. Meat for barbecue should be chosen the freshest, from a young animal. Take a close look at the selected piece. On the cut, pork should be gently pink, and beef and lamb should be red. Too dark meat will tell you about the venerable age of the animal; soft barbecue from such meat will not work. The color of the meat should be uniform without spots, with a slight glossy sheen. Pay attention to the smell of meat. Fresh meat of a young animal has a very pleasant, slightly sweet flavor. Any sharp, unpleasant odors, the smell of ammonia, a sour or musty smell will tell you about the staleness of the meat or the venerable age of the animal, it is better to refuse to buy such meat. Of considerable importance is the cut of meat. The best kebab is obtained from a tender, slightly fat-covered neck, loin or saddle. However, you can use a ham or even a shoulder blade, but cooking these parts of the carcass will require more marinating time.
2. It is very important to approach the choice and ignition of coal with special care. Not only the frying temperature, but also the taste and aroma of the finished kebab will depend on its quality. It is best to use birch or alder charcoal. The light, unobtrusive aroma of smoke from coals from these woods is best combined with the taste of meat, poultry or fish, without interrupting, but only 
complementing the own flavor of the products. If you burn the coal yourself, then it is best to do it in a separate fire, transferring the finished coals to the grill using tongs. This will allow you to avoid getting ash and coal dust on your barbecue. If your choice is ready-made coals, then try to find a good manufacturer, one that does not add any additional substances to the coal that contribute to ignition, but spoil the taste of meat. Also, if possible, try to avoid various lighter fluids. Even a faint aroma of paraffin is unlikely to add charm to your kebab.
3. When igniting the coals, make sure that all the coal burns with an even scarlet color. If black spots remain on the coals, it means that they have not flared up enough, give them a little more time. Distribute well-burned coals evenly over the brazier, break large coals into pieces no more than 3 - 5 centimeters. Gently level the coals, placing a little more of them on the sides and corners of the barbecue. After that, let the coals rest a bit and be covered with a light layer of fluffy white ash. This will even out and normalize the combustion temperature, which will save your kebab from burning and drying out.
4. The size of the pieces of meat that you are going to cook is also important. Do not cut the meat into too small pieces - they will dry out instantly and become tough. But too large pieces are also not good - they will reach for a long time in the middle and can burn at the edges. The optimal size of pieces of meat is 5-7 centimeters. Pieces of shish kebab of this size are perfectly baked inside and do not burn on the outside. String shish kebab pieces on a skewer should be tight enough. In the event that you are not completely sure of the quality and softness of the meat, thin pieces of bacon or juicy vegetables (tomatoes, onions, etc.) can be strung between its pieces.
5. While searing, turn the skewers frequently to ensure the meat cooks evenly on all sides. Be careful not to let dripping fat from the meat ignite the coals. As soon as this happens, immediately sprinkle the burning coals with marinade, wine or just water. Watch carefully for the crust that forms on your kebab. If you notice excessive drying or burning, immediately turn the skewer and brush the dried meat with a mixture of marinade and vegetable oil. The average time for frying a kebab is 10 - 12 minutes. It is this frying time that will allow the meat to bake well, without burning or drying out, and your kebab will turn out juicy and tender, covered with a fragrant crispy crust.
6. Let's try to cook the simplest pork neck skewers. Cut into 2 kg. pork pieces of medium size. Cut three large onions into rings, add 1 teaspoon of coarse salt and carefully remember the onion with your hands so that it releases the juice. Add ½ teaspoon of black pepper, 1 teaspoon of coriander and the juice of half a lemon to the onion. Mix the finished marinade with pieces of meat, mix everything together thoroughly and leave to marinate for 3-5 hours. Thread the cooked meat onto skewers and sprinkle on top with a mixture of finely chopped hot peppers, leeks and garlic. Grill over charcoal for 10 minutes, turning frequently and brushing with a mixture of dry red wine and vegetable oil.
7. Beef can be cooked in a mustard-lemon marinade. Mix 3 tbsp. spoons of mustard, 3 tbsp. spoons of honey, juice of one lemon, 3 chopped garlic cloves, 1 tbsp. a spoonful of soy sauce and a few drops of Tabasco sauce. Cut two kilograms of beef into medium-sized pieces, mix with marinade and leave to marinate for 5-6 hours. String the finished meat on skewers, carefully coat with the remaining marinade and bake on coals for 10-15 minutes until tender.
8. Duck kebab in orange marinade turns out to be unusually tasty. To prepare the marinade, mix 50 ml of orange juice, 2 tbsp. spoons of soy sauce, 2 tbsp. tablespoons dry white wine, 2 tbsp. spoons of honey. Add 1 finely chopped fresh chili and 50 gr. chopped tarragon or basil. 800 gr. cut duck meat into small pieces, mix with marinade and leave to marinate for 2 hours. Thread marinated duck pieces onto skewers, arranging them with orange slices. Grill over charcoal for 8 to 10 minutes, turning frequently and brushing with marinade.
9. An original and unusual barbecue can be prepared from lamb ribs. In a deep saucepan, place three finely chopped sweet peppers, 5 chopped garlic cloves and ½ kg. chopped tomatoes. Add 2 tbsp. spoons of water and 2 tbsp. tablespoons of olive oil. 1 ½ kg. chop lamb ribs with a layer of meat in portions and add to the pan with vegetables. Add two bay leaves and 1 teaspoon of zira or cumin. Bring vegetables with meat to a boil, cover and simmer on the smallest fire for an hour. Remove the prepared ribs to a separate dish, and strain the vegetable broth through a colander. Thicken the broth in a saucepan over a fire and add one finely chopped chili pepper and 50 gr. green cilantro. Mix thoroughly. Thread the ribs onto skewers and brush with the resulting sauce. Grill over coals for 5 to 8 minutes.
10. Nothing superfluous should be served as a side dish for barbecue. After all, your barbecue is unusually good and tasty in itself and should remain the only king on your table. It is best to serve fresh vegetables or vegetable salad, salsa and a lot of fresh herbs to the barbecue. Juicy, crunchy vegetables perfectly set off the taste of tender, hot, aromatic meat. In addition, some vegetables, such as tomatoes, peppers, eggplant, can be strung on skewers and baked over coals with vegetable oil. Such a simple, tasty and fragrant side dish for barbecue is sure to please everyone. And don't forget a glass - another good dry wine!
You can always find even more proven recipes for making delicious barbecue on the pages of Culinary Eden.
Zhalnin Dmitry
First, rinse the meat with running water and dry it with a paper towel. Who knows how and who pawed him before you, and the moisture in the pickle is not needed, absolutely. If you buy meat at the market early in the morning, marinating according to this recipe right away, then in the evening you can safely turn it on the grill!
We figured out the meat, by the way, the lamb will be even tastier, and I have been convinced of this more than once and, always, I will affirm this. I had a chance to somehow cook a barbecue for a purely Turkish society, they bought the meat for me themselves. What was mo. surprise that they snatched pieces of meat almost out of their mouths even from others! The lamb was marinated exactly according to this recipe! Therefore, I still try to treat my dear and respected guests with fresh lamb!
Using this method, we cut the meat into transverse washers 3-4 cm wide, then into identical pieces, removing the bar and tendons. Strongly do not get carried away with the removal of fat, this will give some juiciness. After a good workout, you can get the same as mine, where each shelf with meat comes out with a difference of two to five grams !!! With low-fat lamb, it is recommended to put fat tail fat between the meat. Let's leave this topic for lamb lovers.
Now the ingredients for pickling and the whole secret of my dish. We take from the calculation, let's say, 3-4 kilograms. The main system for marinating meat is not what ingredients to put there, it is even very important - in what order!
1. Salt (about 4-5 tsp). I’ll say right away that everyone has different tastes, I personally don’t add salt to anything on the table, I never even salt eggs or tomatoes. Two chemical compounds, sodium and chlorine, which make up salt, do not give anything good for the body, and the bones will spoil until arthrosis. Let's not talk about the fact that salt is simply necessary, it is impossible to do without it, etc. But under-salted kebab will be very inopportune, so it needs to be well and properly salted.
2. Black pepper and, I emphasize, LARGELY ground, as in the picture. No "dust" from the pepperbox! Better yet, crush the peas with the plane of the knife and then cut a little with the tip. When you chew the meat, these grains will give you a pleasant taste sensation. How many? 15 - 20 peas!!! Want more, for an amateur! By the way, black pepper is very useful for the body!!! Do you know vodka with pepper for colds? So, it is not vodka that gives a healing reaction, but black pepper itself!
3. Coriander. She is also cilantro. I think you are familiar with this name. Again, the question is how much? I think that also 15-20 peas will be enough. They need to be crushed in a mortar, first lightly fried. It may already be sold ground. But, in no case, maybe I, and I repeat, overdo it with seasonings - DO NOT! Otherwise, you will not get the real taste of meat. If the coriander is already ground: a little more than half a tsp. More precisely, it will be like in the photo. I have seen green cilantro skewers marinated, but in order to advise you, you need to check it yourself. I haven’t tried it - I don’t know, although I’ll definitely try to marinate it like that as soon as the opportunity arises.
4. Basil. I have it in a jar, dry. Sold in almost all stores. Take as much as ground coriander. In a teaspoon size, this is 1/2, a little more can be! This herb does not have such a sharp and pungent taste.
5. Thyme. He is the Thyme. One of the Asian spices, from which dry thyme greens are used. In small quantities, it complements vegetable and meat dishes, as well as various salads. The use of thyme dates back to ancient Greece, where it symbolized courage. Roman soldiers bathed in thyme-infused water to gain strength, energy, and courage. In the Middle Ages, girls embroidered a sprig of thyme on the scarves of knights for courage. How many? Per kilogram - one, two pinches, rubbing lightly with your fingers.
6. Zira, she is Zra, she is Kumin. Do not confuse with cumin or dill. Such things do not go to the barbecue at all. Look in stores, with friends and it will pay off for you! I have not seen it in German stores, but in Russian stores there is for sure! Quantity? A very specific seasoning, a little less than half a tsp will suffice. Zira is very specific in taste, so be careful in its quantity. Zira is very similar to dill, do not confuse!
7. Bay leaf, a couple of pieces. Let it even break into small pieces there when mixed. When you put meat on skewers, noticing it, just put it aside. They don't eat it!!!
8. Red pepper, paprika. Ground, sweet. You can have a teaspoon without a "slide". It will give a little desired flavor and a beautiful color when frying. Want to add spice? One clove of crushed garlic, add a hot, capsicum, but I warn you that the taste of the meat can be very overpowered, I think you don’t need this, because you wanted a real kebab, right?
9. Bulb onion. We cook in two ways: onions, which are smaller - in meat, larger onions - for a snack. First, cut large onions and only rings. Rings must be separated from each other. We sort it out neatly and separately add the rings to the dose, and mix everything else with the meat. Eat barbecue rings! And not some kind of waste or ponytails, chopped at random. Aesthetic culture and accuracy should be present in the first place! Approximately 5-6 bulbs will suffice. As some write, it seems to me that there will be a lot of onion 1: 1, just cut it correctly so that it gives the juice. For convenience, in the second way, you can pass the onion through a meat grinder, and then squeeze the resulting mass through gauze. This is what I use, it’s very convenient and I don’t have to mess with onion waste. It is even easier to pass through a juicer, it will be more practical, but there will be more trouble with washing the machine. The next day, onion rings can be sprinkled with vinegar diluted with water and sprinkled with red or black pepper, as you like!
10. Sunflower oil, do not confuse with olive oil, 5-6 tablespoons. Yes, yes, you absolutely heard right, sunflower oil! Imagine for yourself that you threw the meat into a frying pan, without oil. And, no matter how non-stick pan you have, any meat will simply start to burn. This is what happens in the pictures of other kebabs, where charred edges stick out, and you need to chew them, because spitting them out is ugly, and simply inconvenient. Add the oil after all the added, mixed seasonings, in exactly the same sequence as it is written.
It looks like, someone, fried, in the picture, meat: a. pickled without oil;
b. too finely chopped onion and not all of it was removed;
V. this is the meat that goes along the neck pruning,
slightly pink in color, does not change its shape after pickling and does not have a real, juicy taste. How did it get burned? Can this be called barbecue?
11. And now, having put everything that is written above into the meat, passing between the fingers, we begin to mix everything well, adding an equally important and, even I will say, effective product, this is LEMON. A good-sized lemon will suffice for half. Just be careful, squeeze out only when everything is already mixed with seasonings and oil. Getting a lemon on clean meat, it will immediately become a "stake", as after vinegar, so vinegar simply does not go into the barbecue.
Vinegar can be poured over already fried barbecue.
12. A quarter, maybe a half, of natural pomegranate juice will add even more compliments to you and even more reliably hide the clue to your recipe! Pomegranate, in the summer, you are unlikely to find it anywhere, and it is better to neglect juices in the store. Many tests show that the pomegranate was not even nearby. So, let's leave your experiment until late autumn.
All this is thoroughly mixed and left tightly covered in a saucepan, pressing down on top with a plate suitable, approximately in diameter. Put something heavy on top and leave it until tomorrow. Although, as I mentioned above, if the meat is fresh, then it will also marinate for the whole day. In the morning, mix everything, now enjoying the smell that will already come from the meat. You can even lick it or bite it off, now there is nothing terrible in this meat.
And this is how fresh, soft, vigorous, pickled meat should look like. It can be immediately distinguished from bad meat. Conclusion: be friends with the butcher, at least find out on what days he slaughters. Exceptional case if you do it yourself. I will now also pay attention to the barbecue. It must also meet certain criteria. It is best to have iron, and even better with stainless steel, the thicker its walls, the better. It will retain heat better and fry the extreme pieces.
And do not torture yourself with hunger, making barbecue on bricks or somewhere on hanging chains.
My barbecue looks like this: length - 60 cm, height 15 (from the grill) and width 22 cm. The main mistake of those who make barbecues: the grill should not have a large number of holes. Let it be better to have a quarter of the bottom of the brazier at all only from the lattice, the rest is solid iron. You will see how the meat will simply blush, and fry to the full depth. And most importantly, it will not flare up under the flames of fire, where the meat will immediately take on a smoky color and lose the taste we all need. Do you want to eat soot??? Me not!!! Smoking is a completely different topic and in this case it simply will not be appropriate.
This brazier is for a small company or a field trip. At the moment, in the photo, my newest brazier is being tested. Now, when Sun. behind and the meat is eaten, I can say with confidence that he did not pass the test 100% and now there are some drawbacks: along the edge of the hole-free bottom, along, I made holes, after five centimeters and now everything is fine! Yes, there was still no damper for the blower, so I had to remove the meat from the place where the grate was, my welder said that he would fix this matter.
Also, I will not focus on the fact that the meat should be fried in a good heat all the time, turning and, in no case, should not be doused with flames. Let the coals burn well, fan the ashes, and only then do the most beautiful thing in this art - fry the barbecue! Every self-respecting barbecuer should know this!
Next to the barbecue there is all my yummy marinated and put on skewers! Everything is very convenient, practical! As for lamb: be especially careful! If you overcook it, the meat will turn into dry and stale balls. Good, fresh meat is cooked quickly, just a couple of minutes is enough. Women especially need to learn one truth. they often confuse juice from fried meat with blood, so they ask for more toast. Although the meat is already quite ready.
And I will open my tradition to everyone. When the coals are hot, I always roast just one stick first. For the success of the event, I will pour a glass of good red wine and evaluate the quality of the future barbecue. I will give the guests a try, albeit not for everyone, teasing them to the limit. And then it went - let's go!
I, personally, had cases when close friends, one even a butcher by education, lost the power of speech while eating. And after 5-6 sticks, exhaling, he said that he had never eaten such a barbecue! Now, by the way, pickles just like that!
No need to make meter-sized skewers. By the time you get to the last piece while eating, it will already be cold. Secondly, waving a “sword” at the table, saying what a delicious barbecue, you can gouge out a good friend’s eye. And how wonderful it is to eat barbecue from a skewer when it is still hot. In this case, I use my own, short, total length 37 cm, skewers. If you have only 20 of them, then you have no friends, and you cannot invite someone to visit. Meat should be put on skewers to the last piece. Or do you do this: -Hey, Vovan, come on, finish your meal, come on, skewer, I need to fry Kolka!
I have 90-100 of them, they don’t rust, they don’t ask to eat, unless they put meat on them, and there’s enough for everyone. And on nature I take all the meat already put on and only on skewers. In a special container and from any insects hidden. I put marinated meat on skewers only myself and only at home. I do not bother my ladies with this work, if I have taken up the matter, then I will bring it to the end. I do not want to offend our dear and beautiful sex, but the meat should not scroll on skewers or hang down to the very coals.
As for the size of the sticks, while eating, it's better to take another, fresh, hot stick, so I plant 5-6 pieces each. For lovely ladies, one skewer is enough, she would like to try the second one, but with huge skewers she is afraid that she will suddenly fail. With my size, you can safely regulate the amount of shish kebab eaten. After all, we are not in the Stone Age with a spinning mammoth or in a competition: “Who will eat more!” Although, with a good barbecue, any thought of a diet simply disappears! And two or three skewers, your lady can always eat with pleasure!
Again, a case from life. The day dragged on with all sorts of things, there was a late evening, a sauna and, accordingly, a barbecue. One lady from a kindred circle was very indignant, like, at night, looking at such a dish!? From her youth, she knew the rules of nutrition, looked after her figure, and, by the way, she swallowed three sticks, and even a mug of beer upstairs !!! ...
The last condition and not least: always put guests at the table, let them skip one glass of salads. No walking around the barbecue, everyone must sit at the table! Let them inhale with their nostrils what you cook there. Your place is only by the fire!!! This is where you start serving them your barbecue!
Shashlik should only be eaten hot! And yet, if you treat you to a barbecue, let it be only a barbecue. Something from a snack, such as: pickles, tomatoes, squash. Sweet peppers, black olives, onions, dark bread and, of course, good vodka! There should not be any manti and pies, because you treat only SHASHLIK!
I don’t know where they will kiss you later for this, but you will definitely be the first barbecue in the village! This is how the first skewer looks like, sizzling, roasting and not burning on a hot fire. And the juice, what juice is running, just look! If he drops on the fire, then this drop will immediately burst into flames, and at the bottom of the brazier with the least ventilation, this will not happen.
Below you will see that all the batches of kebab fried by me look about the same, so you will succeed, I'm sure of it!
And here it is the first batch, the people are waiting, everything is poured, just give it!
And this is what lamb looks like: surprisingly ruddy and just melting in your mouth. It is this meat that you saw in the second picture above. What, exactly, served as a pickle? This cannot be said, most likely each ingredient has contributed to this work. And the fact that the first pancake can always be lumpy, you know that, but you will get the most correct lesson from this! In this case, if everything was clear to you, there simply cannot be mistakes.
Try my recipe, maybe you will like this dish too! Drooling, after all, flowed ???
PS: as one wise man said that: "We live in this world not to eat, but we eat to live !!!"
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