Chicken skewers: choice of meat, marinade recipes, tips. How to choose meat for barbecue? What meat is better for barbecue: cooking tips

It is somehow difficult to immediately answer the question - what time of the year is barbecue best? In my opinion, it is always appropriate! In winter, the campfire is warm, cozy, and the aroma of delicious barbecue, ripening on the coals, also warms. In the summer it is also great - under a canopy, somewhere in the backyard or in nature on the coals after shish kebabs in the grill, you always get wonderful seagulls from fresh leaves and herbs. Autumn is a super time when it is already getting colder, and you are by the fire with a skewer in your hands. Well, spring, when everything blooms and wakes up, barbecue - that's it!

By the way, as practice shows, many people try to cook kebabs from chicken meat. Why? You probably know why too. The most dietary meat, especially if you take breast. Absolutely not capricious in terms of pickling and further cooking. Cooks instantly over a campfire. Oh, and the flavor is incredible.

Having allocated quite a bit of time for the marinade and processing of chicken meat, and then cooking it on the coals, you will soon be sharing your experience with your friends, telling you how to cook chicken skewers properly. What are the best chicken parts? It's a matter of taste. But, as my personal experience has shown, wings are best (firstly, they are instantly ready, and secondly, they crunch deliciously, legs are always good behind them!) And a thigh divided in half (you don’t have to divide if there are a lot of coals) .

So, let's prepare everything we need, send our husband to handle the fire and - forward, to the table! By the way, you can calculate the number of pieces of meat taking into account the number of guests, that is, doubling, tripling the portion indicated in the recipe. Grilling kebabs in nature is a great option to celebrate.

What does it take to make delicious chicken skewers?

• Chicken wings - 4 pcs.
• The upper part of the chicken thigh - 3 pcs.
• Onion - 1 pc.
• Bulgarian pepper - 1 pc. (optional)
• Mayonnaise (sour cream) - 300 gr.
• Spices - to taste, better - special for barbecue.

How to make chicken skewers - an unexpected step-by-step recipe for your favorite chicken skewers with real photos

I forgot to say that the chicken marinates very quickly, so send your husband to immediately chop wood and kindle a fire. And we'll cut the meat. Remove feathers and skins, if any. Rinse well in water.

Step 1. Wash raw chicken in water

Our next step is to prepare the marinade. Although the word "marinade" is partly appropriate here, because all we need is mayonnaise and spices. That is, after drying the chicken pieces with a towel, rub each portion thoroughly with spices. What? Yes, everyone uses their own. But they sell special kits on the market (not those that are packaged, but the seller himself adds up everything that you ask or rely on his rich experience). The perfect meat! Let's leave the meat to lie down quite a bit in this form, that is, until we get the sour cream. Pour mayonnaise into a bowl (a matter of taste, although if there is, sour cream is better, it is healthier!) And sprinkle spices.

Step 2. Add mayonnaise to spices

Let's mix well. The sauce is ready. Taste it - is it not bitter, is there enough peppercorns and everything that you would like to taste with barbecue. The paprika added to the rest of the spices will also respond perfectly, it will give a nice color to the meat.

Step 3. Mix spices and mayonnaise. The sauce is ready!

Do you cut vegetables for chicken skewers? Controversial question! Some people like it, and some people don't. But I always prefer vegetables, so here I chopped bell pepper and onion. By the way, in the summer, when there are zucchini and young eggplants in the garden, and tomatoes, and peppers, I always chop all this and put it on a skewer - they go well with meat and a separate dish.

Step 4. Cut the onion and bell pepper

Husband screams that the coals are coming? We are not upset, because we just have to pour the sauce to the chicken and rub it well. Everything, you can even now in the grill. But! It’s better to let the pieces marinate, it will be even tastier, and the coals will reach.

Step 5. Mix Chicken and Sauce in a Cup

Stringing meat on a skewer - what could be easier someone will say. But no, it's not always easy, especially when it comes to wings. If we do it wrong, the skin will burst, the kebab will land directly on the coals, or it will simply burn and cook unevenly. Therefore, we pierce the wing in the place where the most meat is. It is important that the meat is well kept on the skewer, not dangling from side to side. The situation is the same with the legs - it is important to pierce where the meat is well fixed and baked evenly.

Step 6: Thread the Chicken onto Skewers

You can install skewers in the barbecue. Don't forget to bring the bowl in which the marinade sauce was prepared, adding some water to it. For what? The enemy of barbecue is open fire. And therefore, as soon as we notice that the flame breaks through to the meat, we immediately sprinkle with this impromptu, albeit diluted, sauce. In a word, we put the skewers in the grill and carefully monitor how they will behave.

Step 7. Put the barbecue on the grill and fry

A sign that the meat is ready is that when you press it, there are no dents left, and there is no juice at the puncture site. But this, again, is an amateur. I like the meat not to be baked a little - it will come to the table!

Step 8. The barbecue is ready! Bon appetit!

• Do not salt, because the spices will do their job!
• Do not forget to wave the fan, fanning the coals, if you see that the chicken is not blushing.
• The so-called sauce, made from the remains of the sauce mixed with water, will protect the kebab from fire and, when sprinkled, makes it even juicier.
• When stringing meat on a skewer, do not forget to intersperse pieces of meat with vegetables.
• Any fresh vegetables will go to the barbecue.

Chicken skewers, probably as common on the grill as meat skewers. Not without reason, in any store selling meat, or in the meat rows on the market, you can find buckets with incomprehensible contents and with the proud inscription "Chicken kebab". Often fried on skewers, but in this case, let's talk about chicken skewers.

Let's make a reservation right away that a purchased chicken kebab is not at all what you should strive for. I can understand when suddenly it is very urgent to get some amount of already marinated meat - then a purchased bucket can help out. For example, the guests came very suddenly, and there was simply no time left to marinate the meat.

But still, if you are already going to fry the barbecue and know about it in advance - who is stopping you from making some efforts and completely cooking it yourself. Moreover, this is not difficult, and the whole preparation will take about 1 hour (based on 3-4 kilograms of chicken meat). Further, the barbecue will marinate on its own and will not require your attention, and even more so any actions.

For the chicken skewers you will need:

Based on approximately one kilogram of chicken meat.

• Chicken, or chicken ingredients. In this case, chicken thighs without a ridge.
• Onion. One medium bulb
• Garlic. 2-4 cloves.
• Odorless vegetable oil. Gram 40.
• Spices. 1 heaping teaspoon. Everyone chooses according to their taste. In my case, the spice mix consists of:
  • Chilli.
  • Paprika.
  • Coriander.
  • Black pepper.
  • Parsley.
  • Caraway.
  • Oregano.
  • Ginger.

  All the ingredients of the spice mixture were dry, and I just ground them a little in a mortar, not into dust, but rather mixed, and slightly crushed the large components.

• Black freshly ground pepper separately.

A few words about chicken meat.

I prefer to buy chicken thighs for barbecue. And no spine. There are at least three reasons.

First, chicken thighs are the softest and juiciest part of the chicken.

Secondly. In the thigh, if you bought it without a backbone, there is only one bone, and it is very easy to cut it out without slicing the meat too much.

And thirdly. there is enough meat in a chicken thigh to make from 2 to 4 more or less high-quality, convenient and fairly similar-sized pieces of meat for barbecue. The number of pieces depends entirely on the size of the thigh itself.

So let's take a chicken thigh. Very carefully, with a small and sharp knife, we cut out a bone from it. The piece of meat that remains after removing the bone is easily cut into two pieces, just in the place where this bone was originally. Each of these pieces, if the size allows, can be cut across in half again.

Now for the marinade. Chicken meat is a rather delicate product. And very well absorbs the aromas of spices and, already when frying, the aromas of coal smoke. So when marinating chicken meat for barbecue, you should remember this, and do not pour handfuls of spices. Just a little spice, onion and garlic is enough to get the right flavor of the meat, and at the same time not destroy the chicken's own taste.
This is why I rarely use wine or good grape vinegar as one of the marinade ingredients.

Marinating the meat for the chicken skewers

So, coarsely chop the onion and garlic. Press the garlic flat with the blade of a knife.

Put the onion and garlic in a saucepan for pickling and squeeze and crush with your hand so that the onion gives juice.

Add spices and vegetable oil to the onion.

Again we knead so that the oil and spices are dispersed throughout the onion and garlic.

Put the chicken in the chicken marinade. Sprinkle with black pepper from the mill, and gently mix everything together with your hand.

Salt is not necessary, we will salt before we start stringing pieces of chicken on skewers.

If you want to get a slight aftertaste of just marinated chicken, you can add just a little bit of dry white wine or good grape vinegar.

But just a little. If I add, then about 20-30 grams of vinegar (half a glass) for two or three kilograms of meat. When vinegar or wine is added, you need to mix everything properly again.

Leave everything to marinate, preferably overnight.

We fry chicken skewers.

Salt the pickled meat, mix again so that the salt is evenly distributed over the meat.

Thread the pieces onto skewers.

It is my firm belief that you should not alternate meat and any vegetables on a skewer. This also applies to chicken skewers and from, from and. Any vegetables, especially juicy ones like tomatoes.

As soon as the vegetables begin to fry, and their juice, accordingly, begins to boil, this will immediately sharply reduce the temperature of the meat over the entire area of ​​​​contact between vegetables and meat. So in these places the meat will not be fried, but boiled. The talk that vegetables will add extra juiciness to meat is somewhat incorrect, in my opinion. Here is the right frying will definitely leave the meat juicy.

If you want to bake vegetables on charcoal, for example for a salad, use a separate skewer.

By this time, the coals in the brazier had already burned out and turned into thin gray ash. Just the right state of the coals, which is ideal for frying.

I think it makes no sense to mention that firewood for coals should be only from deciduous trees, by no means coniferous. The resin contained in the wood of coniferous trees will give an unpleasant smell and bitterness to the barbecue.

Firewood from fruit trees is best suited - apple, pear. The most ideal would be to get a vine somewhere, but in central Russia this is somewhat problematic. You can also use purchased coal from packages. Birch or oak - both will do.

The distance between the coals and the meat should be 8-10 cm. The hotter the coals, the greater the distance.
And do not use all sorts of liquids for ignition. The smell that these liquids give when burned is unkillable, and by no means has a positive effect on the taste of any barbecue.

Use better either dry branches (remember that coniferous branches will not work), or, having rolled up a small bag of several napkins or paper towels, moisten it well with ordinary vegetable oil, and inserting a small bag into the finished coal, set fire to the napkins. There should be 2-3-5 such napkin pounds, depending on the size of the barbecue.

We spread the skewers with chicken skewers on the grill.

We try to immediately bake the meat on one side, then turn over to the other and bake the second side. It is necessary that the meat is immediately covered with a baked crust, so that all the juices remain inside, and the kebab does not dry out.
If the kebab starts to burn immediately, then we remove some coals, thereby increasing the distance between the meat and the coals.
If the barbecue is barely warming up, then, on the contrary, we rake up more coal under the meat, reducing the distance.

Grill the skewers until done. Since this is a chicken, it must be completely fried. And at the same time, do not burn or dry out. So attention, attention and more attention. But this phrase applies to any other type of barbecue.

Serve barbecue with herbs, vegetables, your favorite sauces and dry wine.
Even though it's chicken, it's still grilled. So red dry chicken skewers are best suited.

In spring and summer, many people try to spend weekends with friends and families in nature, in the country. And a rare outing into nature is complete without barbecue. There are a lot of ways to marinate meat, and each marinade gives the barbecue a special taste, piquancy. Tender chicken meat is excellent for quick pickling, it is considered dietary, and is suitable for everyone without exception.

Chicken meat is good for barbecue for another reason. Tender chicken meat is best practice if you are not an expert in barbecue. It cooks and marinates quickly. And you don’t have to guess what part of the meat carcass to take for a good barbecue - you can use any part of the chicken, even wings.

Chicken pieces and barbecue marinade must be prepared in advance. In order for the meat to be evenly fried on skewers and not turned over in field conditions, it must be cut into not too small, but not very large pieces. A piece of meat about 5x5 cm is considered optimal. If more, then the kebab will not be fried, but dried. The chicken is cut into pieces and marinated together with the bones and then strung on skewers. Wings can be fried and just on the grill. Chicken pieces are not called tightly on skewers; onion rings, tomatoes, eggplants can be placed between them. Try to pick up pieces of the same size, then the kebab will fry evenly. Chicken marinade can be very different in composition - chicken is marinated in wine and vinegar, mayonnaise, tomato juice, nut marinade and tomatoes, lemon juice, garlic and onions, various spices and seasonings.

Chicken skewers marinated with fresh tomatoes

Chicken meat - two kilograms
Fresh tomatoes - kilogram (fleshy varieties)
Four large bulbs
Salt
Ground black pepper
paprika (powder)

For such a marinade, it is better to choose fleshy, sour tomatoes, and take onions that are not spicy, but have a sweetish taste. In the evening, cut the chicken meat into portions, rub each with salt, pepper, paprika and put in a deep and wide bowl. Cut tomatoes and onions into rings. Put on top of the meat, cover the pan with a lid and put in the refrigerator overnight. In the morning, the most tender meat of an appetizing pink color is obtained. It remains to string it on skewers and fry.

Recipe for barbecued chicken thighs.

Chicken legs - four pieces
Dry white wine (vinegar, lemon juice, tomato juice) - 300 - 400 ml.
Four to five large bulbs

Herbs and spices (your choice)

Cut the leg into three parts. Cut the onion into large rings, mix with meat, salt, season with spices and pour wine, juice (dilute vinegar with water). Marinate the meat for one and a half to two hours. This is the easiest, fastest and most common marinade option.

mayonnaise marinade recipe

In popularity, it is in no way inferior to the vinegar marinade, but the meat needs time to marinate. You need to cook meat according to this recipe in advance, in the evening.

Chicken meat - two kilograms
Mayonnaise - 250 - 300 grams
Several large bulbs
Curry seasoning
Salt and ground black pepper to taste

Cut the chicken meat into pieces of the desired size, rub each with a mixture of pepper and salt. Mix mayonnaise with curry seasoning (or seasoning for chicken). Coat the chicken pieces with mayonnaise and place in a wide pan. Arrange onion rings on top, generously grease everything with mayonnaise. Cover with a lid and refrigerate overnight. It turns out tender, fragrant meat, which is quickly fried.

How to cook chicken barbecue. Firewood is suitable for any, except for conifers. Connoisseurs say that the best wood for barbecue is fruit trees, but if there is nothing like that, then birch, oak, linden will do, birch bark is well suited for kindling a fire. Wait until the fire burns out well, the barbecue is cooked on coals. Thread chicken pieces onto skewers, alternating with onion rings, tomatoes, or fresh vegetables. The skewers over the coals are not very close to each other and you need to make sure that the fire does not flare up. In the process of cooking, the skewers are turned over several times, and the meat is poured with marinade or a mixture of water and marinade. Chicken skewers are fried for a short time - from ten to fifteen minutes. Readiness is determined by an incision - if the juice is transparent - the meat is ready.

Meat

Secrets of cooking meat for barbecue

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Meat is usually the main dish cooked on the grill, and picnics are often arranged with the main purpose of eating kebabs. To make your kebab perfect, you need to choose the right meat for it, cut it, marinate and cook it correctly.

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If you are not a professional in cooking kebabs, our tips will help you not to be disappointed.

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How to choose meat for barbecue?

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Traditional shish kebab is made from pork or lamb, but some barbecue lovers do not always know how to choose it correctly. After all, it’s so insulting if the barbecue turns out to be tough, fatty or sinewy, although it would seem that the meat looked quite decent!

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- Do not buy frozen meat in the store, because there is a big risk that you will not get what you need. Moreover, fresh meat is much tastier. If you have a good piece of frozen meat in your freezer, you can slowly thaw it, marinate it, and cook it, as long as it hasn't been frozen several times.

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- Before buying, inspect the meat well and make sure it has not been thawed: there are no traces of snow on it, no bloody smudges, and no puddle of water forms under it.

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- The color of the meat should be light and in no case dark red, this may be a sign that the meat is old and tough. Bright red meat may indicate the use of dye. Also, the meat should be glossy, not matte.

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- Smell the meat, its smell should be completely neutral and not sharp. If you experience discomfort, immediately refuse to buy, probably the meat is not very fresh.

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- For pork skewers, choose the neck area. Ask the seller to give you this particular part. Unfortunately, if your eyes are not trained, you cannot always distinguish the neck from some other parts of the carcass, so rely on the honesty of the seller or contact only a trusted butcher.

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- There are usually streaks and fat strips in the pork neck - this is the very thing! However, they must be thin. Do not take meat without layers of fat at all - there is a risk that the kebab will turn out dry. The secret is that a thin layer of fat melts during cooking.

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- The meat should be elastic and not stick to your hands, when pressed, a hole should not form.

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- With chicken meat, there are usually no problems with the choice, however, make sure the chicken is fresh and not defrosted. By the way, it is very easy to determine the freshness of chicken meat by smell: fresh chicken should not smell of anything at all, and one that has been in the refrigerator for several days or has just been thawed acquires a smell that intensifies over time.

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What meat is best for barbecue?

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Which meat to choose for barbecue depends on your preferences and wallet. Pork, lamb and veal are usually not the cheapest options, but chicken is cheaper and just as tasty when cooked right.

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The meat, of course, must be fresh, but not in pairs, as it is known that he should lie down for some time under the right conditions. Remember that fresh meat is usually much tougher than aged meat.

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The most traditional meat for barbecue is pork. If you are not on a diet, and your religious beliefs allow you to eat pork, then why not choose this meat? Young pork is very tender, and the right cut will be lean, but not dry.

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What's more, pork meat is delicious even when it's cold. The neck area or tenderloin should be chosen, these areas of the pig carcass do not move much during the life of the animal, so they are more tender and tasty. A good pork neck for barbecue looks like this:

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Lamb is an expensive and very specific meat, which is not always tasty, and sometimes may have an unpleasant specific smell that not everyone can tolerate.

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If you are convinced that you got the right piece of a young animal, then you can safely cook it. This meat is not particularly tasty when it is cold, so it should be eaten immediately after cooking. Usually they take the hind leg, ribs or loin of a young lamb.

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Beef. For kebabs, it is best to use calf meat, since the meat of an adult cow is quite tough and can ruin your entire table.

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Veal- dietary meat, so it is ideal for those who are afraid to get better and follow the figure. The best pieces for shish kebab are usually considered loin and tenderloin.

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Chicken. Usually, for cooking chicken barbecue, its fatty parts are used: chicken legs, drumsticks, thighs, wings. You can use the brisket, but it is not very fatty, so it can turn out dry. To prevent this from happening, pieces of meat are wrapped in thin bacon, strung on skewers and thus fried. The same applies to turkey meat.

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Delicious kebabs are made from quail meat. These little birds taste a bit like chicken, but they have their own special and unique taste. To prepare quail skewers, they can be put on skewers, fried whole on grills, stuffed with dried apricots, rice and raisins, or cut carcasses on one side and flatten them on grills. It should be remembered that tender poultry meat cooks very quickly, so it is important not to overcook it!

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Rabbit meat. Rabbit meat is highly valued and not always easy to get, but if you manage to do it, try to make a barbecue out of it, you won't regret it. First of all, rabbit meat is valued for its delicate taste and dietary properties of meat. Portion pieces are marinated like any other meat, with spices and onions, then grilled. You can put pieces on skewers, or you can fry the whole carcass.

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How much meat for a barbecue?

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Many who want to cook barbecue in nature, especially if they rarely do it, are wondering how much meat should be taken so that everyone has enough. Of course, it is better to take a little more meat and be calm that no one will go hungry.

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On average, they take 300 grams of raw meat per person, but this is only if you have many other different snacks and side dishes, including mushrooms and potatoes. If, in addition to meat, there are only light vegetables, then it is better to take more of it - 500 grams per person.

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These are average figures when there are women, children in the company, but if it is a purely male company, which also takes a lot of alcohol with it, the amount of meat is likely to increase, since alcohol usually requires more food.

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How to cut meat for barbecue?

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Pork, lamb or veal meat should be cut into medium pieces, the size of which can be determined by placing a piece completely in the palm of your hand. On average, each piece should be 5 by 5 centimeters.

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When you put the meat on the skewers, make sure it doesn't fall off. If a piece is too big, it won't fit in the palm of your hand. Moreover, large pieces will not bake well, and too small ones will be dry.

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Chicken is often bought already butchered- separately legs, wings, white meat. If you are making white meat skewers, they should be cut into square pieces about 4 by 4 centimeters in size.

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One of the options for cutting chicken. The red strings show the incision sites.

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The rabbit can be cut into portions as follows:

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And you can bake on the grill as a whole:

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Quails do not need to be cut, but can be cut along the breast and flattened with the back up:

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If you have several pieces of meat, from which, in your opinion, not the best barbecue will come out - it does not matter. You can use them to make kebab skewers, also known as lula kebabs.

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This oriental dish is cooked on the grill. The meat for it must be passed through a meat grinder, and then minced meat, as for cutlets (with the exception of eggs and bread).

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Thread the minced meat onto a skewer about 5 centimeters in diameter, and then fry over the coals, like a regular kebab.

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How to marinate meat for barbecue? barbecue marinade recipes

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There are a lot of barbecue recipes, it all depends on individual preferences. Often they use those seasonings that are at hand, but thyme, bay leaf, rosemary go best with barbecue. All recipes include onions.

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There are several classic methods for marinating pork for barbecue:

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- In kefir: this method is ideal for kebabs that need to be marinated quickly before cooking. For 1.5-2 kg of meat, about 0.5 liters of ordinary kefir is used. Kefir quickly softens the meat and penetrates into it, so if you leave the meat in this marinade for too long (for example, overnight), it will become sour. Marinate the meat in kefir for no more than 4 hours. By the way, for a quick marinade, it is better to grate the onion rather than cut it into rings.

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Recipe:

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Cut 1.5 kg of pork neck into medium pieces, pour 500 ml of kefir, add 1 teaspoon of sugar, 5 medium onions cut into thick rings, salt, chili pepper (to taste), 2 tablespoons of curry seasoning. Mix everything, leave to marinate for 2-4 hours, preferably in a cool place, but not in the refrigerator.

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- In vinegar: some kebab lovers have long abandoned this method of marinade, believing that vinegar spoils the taste of the kebab. Vinegar, however, imparts a distinctive flavor to meat when added in moderation along with seasonings. In vinegar, you can marinate kebabs all night.

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Recipe:

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Pepper and salt the washed and dried pieces of meat, put in a bowl. Between the layers of meat place chopped onion rings, chopped parsley, cilantro. Pour the layers evenly during laying with vinegar diluted in water in a ratio of 1 to 1. The meat should not float in the water. Leave to marinate for 10-12 hours.

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- In mayonnaise: this is one of the most popular marinade methods. Marinated meat in mayonnaise can lie for about a day, while its taste will become even more saturated.

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Recipe:

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For 1 kg of pork, take 200 grams of your favorite mayonnaise, preferably with a pronounced taste. Add a few tablespoons of spices for kebabs, 3 onions, chopped into rings, a couple of tablespoons of mustard, salt, pepper to taste. Mix everything thoroughly and leave to marinate overnight.

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- In beer: Beer will also help you marinate the kebab quickly - in 3-4 hours, giving it a peculiar beer flavor. For beer lovers, that's it.

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Recipe:

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Take 1.5 kg of meat, divided into pieces, pour a bottle of light beer (0.5 ml), mix with onion rings (3 heads), crushed garlic (7 cloves), 3 bay leaves, 1 teaspoon of dry rosemary, 1 teaspoon peppercorns, 1/3 cup olive oil, salt. During frying, you need to water the meat with this liquid marinade.

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- In wine: Sometimes shashlik is marinated in dry red wine. The meat acquires from this a peculiar wine taste and a dark burgundy color. Not everyone likes this marinade, so if you are making it for the first time, it is better to first make a small batch to try. You can use white wine instead of red.

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Recipe:

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For 2 kg of barbecue, take 0.5 ml of dry red wine, 5 onions, a teaspoon of sage, thyme, parsley, 1 grated apple. Mix everything and leave to marinate overnight (10-12 hours).

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How to cook the right meat for barbecue?

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After you have poured the marinade over the meat, cover the pan with a lid and put something heavy on top. This will allow the meat to be pressed down, it will better absorb the marinade. If the meat is marinated overnight, it is better to place it in the refrigerator. No need to refrigerate for a quick marinade. Before frying, it is better to stir the meat.

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- For grilling, it is recommended to take ready-made coals for the grill(but not coal) or firewood from trees such as birch, aspen, oak and other deciduous trees. Coniferous firewood contains a lot of fragrant essential oils and resins that can spoil the taste of the dish.

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- Place pieces of meat on skewers not too close to each other, but not too far, you can put onion rings or chopped vegetables between the pieces.

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To prevent the meat from burning too much, brush the pieces with vegetable oil before putting it on the grill.

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- When cooking barbecue, you can not move away from it! This is an important rule that is often neglected. It is necessary to constantly monitor that the tongues of the escaping flame do not set the meat on fire, otherwise it will burn on top, and remain raw inside. To do this, there should be a container with water or some kind of drink (you can use wine or beer) or a liquid marinade that will allow you to extinguish the flame. Coals should smolder, not burn.

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- You can check the readiness of the barbecue with a knife. The finished meat will not have blood inside. However, barbecue with blood also has the right to exist, there are lovers of half-baked meat.

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Before serving, you should not immediately cut the meat from the skewers and cut it, wait 5 minutes after removing it from the heat, covering the kebab with a bag. Then the meat will be more juicy.

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Shashlik. Marinade option for meat on skewers.

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When is barbecue season- discussion and testing of various barbecue marinades begins.

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There are probably as many options for marinades for meat as there are people. I post mine, it doesn’t shine with novelty, but this option is the most “sufficient”, for my taste. Moreover, barbecue, I'm not afraid of this word - everywhere - we love and respect. And when the barbecue season opens *ht*tp://your*meal.ru in the spring, the forests are simply covered with smoke from barbecues.

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For barbecue you will need:

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• A piece of pork neck weighing 2.71 kg (judging by the price tag).
• 3 medium onions
• Balsamic vinegar (~ 40g.) (what was. It is replaced with wine. I use the usual one only for canning).
• Garlic, several cloves
• Ground paprika (1 tablespoon)
• Abkhaz adjika Amtsa (slightly more than a third of a small teaspoon)
• Salt.

We make a marinade for barbecue and prepare the meat.

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Press the garlic cloves with the flat side of a knife and finely chop
Cut the onion (I cut it in thick half rings)

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We put all this goodness in a container (glass or enameled) and, sprinkled with a little salt, press with our hands so that the onion gives juice.

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We take a little adjika, I would like to say a special word about it. For me, the most delicious adjika you can buy. Very spicy, moderately salty and very fragrant, moreover, it is the “right” aroma. Produced in Abkhazia. It is good to use not only for spiciness, but also as a mixture of spices - really very fragrant. Over time, the aroma is practically not lost, if only the jar was covered with a lid. It is stored in the refrigerator and for a very long time (until one jar in the open state (just with a twisted lid) lives for more than 2 years).

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We take 40 grams of your favorite vinegar and stir adjika in it. I take so little adjika, because I don’t want the meat to be spicy from the beginning. You only need the smell of spices, not sharpness.

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Then pour the whole mixture into a container with onions and garlic and sprinkle with paprika (about one tablespoon). Why paprika, I still don’t understand, because it doesn’t give much color or taste, but once I made such a marinade, I liked it, so I don’t deviate from that recipe.

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You can also add a little odorless vegetable oil, for this amount about 2-3 tablespoons. Mix again and crush with your hands, but without fanaticism.

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Next, mix all this stuff together with onions and garlic, cover with a lid and put in the refrigerator. I marinate from 3 hours to a day and a half. Since there is almost no salt (not counting the one that was added to the onion for juice), there are almost no liquids either, the meat does not give juice and is not soaked in the marinade. From time to time I just take out the pan, vigorously mix the whole thing and put it back in the refrigerator.

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At the onset of "Time H" we take out the skewers, string the meat, salt a little and immediately on the grill.

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We fry the kebab on "gray" coals until cooked. We follow the process, do not forget to turn the skewers, but not very often. When an open fire appears, it is best to pour diluted wine over the coals. The main thing in cooking barbecue is not to overcook, not to overcook, so that the meat is juicy, and even more so, not to burn the barbecue.

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For other types of meat, the marinade may also be different. For example, lamb skewers require one marinade method, and chicken skewers require a different marinade.

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For asado - beef skewers - marinade is not required at all.

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Variety of barbecue types

Shish kebab is an extremely ancient dish, so it is not possible to establish exactly where exactly the meat fried on a spit over coals was first cooked. In Azerbaijan, barbecue is called "kebab", in Turkey and Bulgaria - "shish-kebab", in Georgia - "mtsvadi", in Kazakhstan - "kauap". Most likely, shish kebab replaced the ancient roasting of whole carcasses of wild boars, bulls and smaller game on a spit, which was popular in ancient times.

To make the meat cook even faster and be fragrant, the kebab is usually marinated before baking.

As the basis of the marinade, various sour and spicy liquids are usually used - wines, juices, kefir or yogurt, mayonnaise, soy sauce, various seasonings. The acid softens the meat and helps it cook faster.

Shish kebab is prepared from different types of meat - lamb, pork, beef, poultry, fish and even vegetables. Chicken skewers are especially popular, and this popularity is quite justified. Firstly, chicken meat is affordable, it is much cheaper than beef and pork. Secondly, chicken meat cooks faster than other types of meat. Finally, chicken skewers are easy to digest and relatively low in calories.

The secrets of cooking barbecue

In order to cook a truly delicious chicken kebab, you need to choose high-quality raw materials. Buying ready-made marinated meat in the nearest supermarket is not the best option. Unfortunately, many unscrupulous sellers use stale meat to prepare shish kebab semi-finished products. This, of course, does not affect the taste of the finished product in the best way. Yes, and health will not benefit from a dish of spoiled raw materials.

Even if a culinary kebab is made from fresh meat, it does not guarantee good taste. The main secret of a good barbecue is, of course, the marinade. Therefore, it is always better to marinate chicken meat yourself, using time-tested recipes. Vinegar, which at one time was a popular base for kebab marinade, successfully tenderizes the meat, but makes it taste somewhat rough. Chicken meat is quite soft on its own, so there is no need to use vinegar. It is better to give preference to such marinade bases as fruit and vegetable juices (lemon, orange, pomegranate, pineapple, tomato), fermented milk products (yogurt, kefir, fermented baked milk, sour cream) and dry wines.

When choosing a marinade, be sure to consider which part of the chicken the kebab is prepared from. White chicken meat is low in fat, which is why many find it dry. Adding a small amount of vegetable oil to the marinade allows you to soften the chicken breast kebab, making it juicy. Dark chicken meat is more fatty, it is good to marinate it in spicy marinades with the addition of ginger, cinnamon, nutmeg, garlic, tarragon, thyme and other herbs. As a rule, chicken meat is left to marinate for a period of thirty minutes to twelve hours in a sealed container in a cool place. During this time, the chicken pieces have time to soak in the fragrant marinade.

After marinating the chicken is finished, you can proceed directly to baking the barbecue. Prepared meat is put on skewers, sometimes pieces of meat can be alternated with pieces of vegetables, such as colorful peppers or tomatoes. Rotate the skewers every three to five minutes to ensure even roasting. Unlike some other types of meat, such as beef, chicken is not tasty to eat unbaked, “with blood”, so it is very important to bring the kebab to readiness, which is traditionally checked with a knife or fork.

If red juice flows out of the meat, the kebab is not ready yet, and if it is a clear liquid, you can serve the dish to the table.

You can serve chicken skewers with a variety of sauces - lemon, mustard, mushroom, garlic, tkemali and tomato. Salads of fresh, pickled or grilled vegetables - onions, tomatoes, peppers, celery, eggplant, zucchini and others can serve as a side dish. Those who prefer more hearty dishes can use baked potatoes or garlic stewed rice as a side dish.

Delicious chicken skewers recipes

According to connoisseurs, the most delicious barbecue is obtained from chicken thighs, chopped into small pieces. Depending on personal preferences, chicken thighs can be cooked with or without skin - in the first case, the kebab will turn out to be more fatty. For two kilograms of meat, cut into medium-sized portions, you should take one large onion, four to five cloves of garlic, a bunch of parsley, one lemon, salt and black pepper to taste.

Chopped chicken should be put in a deep bowl (glass, ceramic or enameled). Finely chop the onion and grind with salt until juice appears. Add crushed garlic, finely chopped parsley, lemon juice there and black pepper. Thoroughly mix the resulting marinade with the meat, lightly rubbing it into each piece, and then leave it for a couple of hours in a cool place. Spicy vegetable salads and garlic sauce are perfect for this barbecue.