The process of getting your favorite dish consists of three main points. You have to choose high-quality meat, create a good marinade and, finally, prepare delicious food. If you are lucky and all the points are completed "perfectly", it remains to choose the desired recipe and find out how to grill kebab. All secrets are revealed in the article!

How to fry kebab so that the meat does not burn

To prepare a mouth-watering dish, you need a barbecue. Experts recommend choosing a fryer with thick walls. At the same time, it should not be too deep: the distance from meat to charcoal is from 5 to 10 cm. On a higher device, the barbecue will dry from long cooking, in a shallow one it will burn, and inside it will remain moist.

It is advisable to choose dry fruit trees as fuel for a fire:

  • plum;
  • Cherries
  • apricot.

A simpler option is to buy finished coal at the supermarket.

What you need to know about frying:

  1. It is necessary to start cooking kebabs after the wood has burned out (finished fuel), the coals have become saturated red, covered with a thin layer of ash.
  2. String pieces of meat on a skew should be alternating fatty portions with more lean. With this design method, the food will turn out to be evenly juicy, not dry or too greasy.
  3. Do not string parts of the product tightly together. Having collected each skewer, it is advisable to walk along them with your hand, squeezing the pieces with your palm, evenly distributing them along the length of the metal rod.
  4. In order for the kebab to cook well, it should be periodically turned over, evenly baking pieces from all sides.
  5. There should be no fire in the barbecue.If the flame breaks out in places from dripping fat on the coals, it should be extinguished using a marinade or ordinary drinking water.

You can check the readiness by cutting one piece. If the meat is baked, the juice will be transparent, if the color of the liquid is still pink - you must continue the process from 3 to 5 minutes. You can fry kebab on the grill or on the fire, building a semblance of a device. You will need bricks or flat stones that serve as a support for skewers.

Well cooked marinade

The taste and juiciness of future barbecue depends on how correctly the sauce for meat was created. You can buy young lamb or veal, tender pork neck, but as a result get tough and tasteless food.

What to consider when pickling meat for barbecue:

  • Any meat is well processed in an acidic environment. However, ordinary table vinegar is best not to be used for such purposes, since juicy portions will lose their natural taste. If you overexpose them in such a marinade, the dish will turn out dry and hard.

The natural acid contained in the following products is more suitable:

  • citrus fruits;
  • fault;
  • apple or wine vinegar;
  • milk, kefir;
  • tomato juice, sauce or pasta.

 

Well, if there was a desire to make a marinade with vinegar, then the pieces of meat should be large, be in the sauce for no more than 2 hours.

It should be borne in mind that:

  • The exposure time in the aromatic composition of different types of meat is also different. For chicken or turkey - 30-60 minutes and up to 3 hours. Lamb, pork and beef should be left in the marinade for 2-3 hours, a maximum of 6-8.
  • If you plan a picnic trip in the morning, the future barbecue can be pre-marinated and left in the refrigerator even for the night.

Any meat product feels great (feels) in a mixture of onions, lemon and vegetable oil, and even better - olive. Supplements in the form of hot spices and aromatic seasonings are welcome.

In no case can you use aluminum utensils for marinating. An enameled pan, ceramic and glass containers are suitable.

What meat is best for barbecue

The choice of meat for barbecue is a no less responsible process. The widespread belief that fresh meat should be taken (3 hours after slaughter) is fundamentally wrong. Such a product is not suitable for the presented dish: when frying, it becomes like rubber, so it should lie down a little in the refrigerator (1-2 days).

Soft and tasty kebab is obtained from meat, which was once frozen. Repeating such processing is extremely undesirable, as the product will lose most of the juice and nutrients, it will become tasteless after cooking.

Barbecue meat:

  1. Beef should be young, or rather, veal. For tasty baking, meat is taken from the scapular part or a tenderloin located along the ridge in the region of the kidneys is used.
  2. For pork kebabs fit neck.
  3. Lamb for juicy dishes should be selected from a young lamb, as meat "with age" acquires a not quite pleasant smell. A ham, flesh from the hind leg or a notch from the back is suitable.
  4. As for chicken barbecue, it is a matter of taste. For cooking, use wings, drumsticks, chicken legs, half a carcass, fillet. If you purchased another large bird, such as a turkey, then it is better to use only the loin portion.

It is important that the meat is fresh, resilient, does not stick to hands, does not have extraneous odors that are unusual for it. A too watery product is a sign that it has been frozen repeatedly.

The classic recipe for pork with charcoal vinegar

The easiest way to get an excellent dish is to cook pork skewers using onions, water and vinegar (9%).

For 1.5-2 kg of collar you will need:

  • water - 250 g;
  • 3-4 large onions;
  • salt;
  • a mixture of spices to taste;
  • vinegar - 100 ml.

How to cook:

  1. Peel the onion, cut into large rings.
  2. Divide the pork across the fiber into pieces of approximately 5x5 cm.
  3. Mix meat, vegetable slices, salt and spices in a bowl.
  4. Dilute vinegar with water, pour pork with the resulting composition. Leave to marinate for 2 hours.

In order to make the meat soft and tender, you can add honey or sugar in combination with hot spices to the sauce. For 2 kg of pork, you need a tablespoon of regular sugar or 2 tablespoons of liquid honey.

Pickle beef in tomato juice

Beef skewers will turn out juicy and tasty if the product is pickled in tomato juice or tomato paste.

Products for sauce per 1 kg of meat:

  • tomato juice 2 tbsp .;
  • sweet paprika - 20 g;
  • ground red hot pepper - to taste;
  • vegetable oil - 50 ml;
  • salt.

How to cook a dish:

  1. To clean the kebab beef from the hymen, cut into small pieces about 3x3 cm in size. Fold in a pan or bowl.
  2. Salt, add spices.
  3. Pour in tomato juice and quality oil.
  4. Leave in this condition for 3 hours.

If it is necessary to marinate the meat faster, it should first be slightly beaten off.

Tomato juice can be replaced with fresh pasta, for which it must be diluted in drinking water in a ratio of 1: 3.

In the summer-autumn period, when tomatoes were ripened on the plot, you can make a wonderful sauce of fresh vegetables.

Read also:how to marinate barbecue chicken

Beef marinade with tomatoes per 1 kg of meat:

  • 5-6 pcs. juicy fruits;
  • 3 onions;
  • salt and spices to taste.

How to cook:

  1. Cut the beef into small pieces.
  2. Chop the onion in half rings, divide the tomatoes into small slices.
  3. Combine the products, season with salt and spices, mash thoroughly with your hands, add the composition to the meat.
  4. Now mix the oil with the marinade, leave it in this form for 3-4 hours.

Fry the meat on fruit wood, after which the amazingly delicious dish is ready.

Juicy and soft pork with skewered olive oil

To prepare a fragrant pork kebab with a golden crust, marinate it with olive oil.

Composition per 1 kg of pork:

  • 3-4 bulbs;
  • juice of 2 lemons;
  • olive oil - 150 ml;
  • bay leaf - 5-6 pcs.;
  • peppercorns (20 g), as well as ground black.
  • salt.

Cooking:

  1. Cut the meat, place in a container.
  2. Chop onion rings, add to pork.
  3. Add spices, oil and lemon juice, mix everything thoroughly. Soak products for 4-5 hours.

You can add garlic and fresh hot pepper to the marinade for pungency. For aroma - parsley or dill. The kebab is very juicy and tasty, with a beautiful crust.

Fast sour-sweet turkey marinade on skewers

Sweet and sour sauce is suitable for a poultry dish. The meat is very tender, with a spicy aroma. Such a marinade is suitable for barbecue from chicken or turkey, you can prepare pork in it.

Ingredients for sauce per 1 kg of turkey fillet:

  • vegetable oil - 2 tbsp. l .;
  • liquid honey - 1 tbsp. l;
  • soy sauce - 50 ml;
  • dry red wine - 2 tbsp. l .;
  • tomato sauce - 2 tbsp. l .;
  • salt to taste;
  • hot pepper - 0.5 tbsp. l

Shish kebab cooking:

  1. Cut the bird fillet into small pieces, 2x2 cm.
  2. Mix all the ingredients for the marinade in a bowl.
  3. Put the meat in a container, pour the mixture obtained. Leave to marinate for 2 hours.

Wine in the recipe can be replaced with apple or wine vinegar. To give the meat a special flavor, you can add the juice of one fruit or half an orange.

It is not necessary to strictly follow the recipes presented. Of course, when choosing meat and its frying, the described tips will come in handy, but a marinade can be prepared taking into account your own preferences.

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