Who else does not know how to properly cook shish kebab?

Finally came warm days, rest time, magical walks to nature, and, of course, you can not do without your favorite tasty shish kebabs. We can say with confidence that this is not just a dish, it's part of our culture. Surprisingly, many do not know how to properly cook shish kebab, although this is a favorite treat. Let's take a closer look at the cooking process. In fact, everything is not so simple, and, like in any business, there are subtleties and secrets. First of all, you need to choose the right meat for shish kebab. It should be soft, moderately greasy and fresh, otherwise our dish will be badly spoiled. If you want to make a shish kebab of beef, then it is better in this case to choose a fillet. As for pork, it is recommended to cook a dish from a pig's neck or ham. The whole chicken is suitable for cooking shish kebab. By the way, our dish does not need to be cooked from meat, any fish with vegetables can fit here .

However, it is preferred to choose medium-fat fish, for example, sturgeon, salmon or catfish are suitable. If we talk about vegetables, it's very tasty to get a shish kebab from baked tomato, eggplant, zucchini and mushrooms.

Preparation of marinade

The second place in the question of how to properly cook shish kebab, is the preparation of marinade. With marinating, the meat is more juicy, tasty, soft, especially when combined with suitable seasonings. As a basis of a marinade there can be both simple spices, and such liquids, as kefir, wine, vinegar. A good taste will give lemon juice to the meat, but it's important not to overdo it.

Tips for pickling

Another piece of advice: meat is better than not enough, because with excessive salt it will let the juice out, and as a result, the shish kebab will be dry. Marinate meat is desirable for several hours, it is better to leave it for the night, provided that you do not abused acids. Many people do not know how to fry shish kebab correctly, and mayonnaise is used as the basis for marinade, and in fact it is not intended for this at all. Therefore, it is better to abandon it. We advise pork to combine with onions and garlic, and lamb - with zira and coriander, the taste will be stunning.

Meat cooking on the grill

So, the meat is ready, it remains to buy barbecue grilles or coals. The choice depends on how the meat will be cooked. If you are not a connoisseur in how to properly cook shish kebab and which method is best, we can recommend cooking in the open air. Here, of course, there are some subtleties, which we will discuss below. It is important to take into account the size of the barbecue grill , so that unforeseen situations do not arise.

Recommendations for frying meat on the grill

To plant meat, too, should be done correctly, much depends on this. Piece of pork and chicken should be individually set on the skewer, and beef is better closely. Another such advice: it is desirable to turn the skewer as often as possible, so the meat will get an even crust. Watch carefully for the fire - as soon as it inflames, the meat outside will burn, but inside it will remain damp, so more often water it with a marinade.

Do not forget to follow the ruddy meat. If you do not yet know how to determine the willingness of a shish kebab, cut a slice and try, if it is ready from the inside.