Barbecue has long and everywhere become the hallmark of any picnic. Almost all of us associate this dish with outdoor recreation, with the opportunity to go out of town or to the country with family or friends. The process of preparing shish kebab is not so complicated, but here you need to take into account some subtleties.
When choosing meat, you need to check its freshness. How to do it? Firstly, it should be free of foreign odors and when pressed with a finger, the fibers should quickly recover. It is also necessary to pay attention to the color of the meat, it should be uniform. The older the animal, the darker the color of the meat. The color of beef and lamb is red, veal and pork is pink.
To prepare a truly delicious kebab, the main role is played by the marinade, which gives this dish its own special taste and unique aroma. It is important to maintain the required marinating period so that it is sufficiently soaked.
Before marinating the meat https://greenelly.com/, of course, you need to cut it. Cut into pieces, if possible into cubes, approximately 4×4 cm – not large, but not small, so that when frying the meat does not turn out to be dry or, conversely, undercooked inside. You need to marinate in a glass or enamel container.
I offer you several simple and my favorite ways to marinate kebab.
For 1.5 kg of meat I take: 1 tbsp. vinegar, about 0.5 cups of mineral or regular table water, pepper and salt, maybe basil and, of course, onions. Salt and pepper the chopped meat, add chopped onion, add water and vinegar, mix. Leave to marinate in the refrigerator for at least 3-4 hours, or better yet, do it overnight and leave until the morning.
For 1 kg of meat: dry white wine 0.5 cups, onions 2 pcs., garlic, salt, pepper. Salt and pepper the meat, add chopped onion and pour wine. Leave in the refrigerator for 3-4 hours. If we are preparing beef kebab, I use dry red wine instead of white.
In its own juice
For 1 kg of meat you need: 2-3 onions, salt and pepper to taste, other seasonings of your choice. Place the chopped meat in a bowl, add spices and onions, mix. Leave for 4-8 hours in the refrigerator, or under pressure.
Meat marinated in kiwi turns out surprisingly tender.
For 1 kg of meat I take: 2 kiwis, 2 onions, salt, pepper and other spices you prefer (basil, coriander, paprika or special seasoning for kebabs).
Peel and chop the kiwi in a blender or chop very finely.
Place the chopped meat in a bowl, add onion cut into rings, salt, seasonings, mix and add chopped kiwi. Leave for at least 3 hours in the refrigerator.
I hope you enjoy these simple recipes.