On this sunny Saturday morning, we share with you proven kebab recipes.
As you know, the most skillful cooks when it comes to shashlik are the inhabitants of the East. They say the secret to soft and juicy meat lies in the right bite and spice. We've compiled a selection of 5 of the best recipes for you to make the perfect kebab.
Earlier we told
How to choose meat for barbecue
You don't want the kebab to taste like rubber, do you? To prevent this from happening, you need to choose the right carcass and the right part of it. The logic is simple - the less the muscle tensed during the life of the animal, the softer the meat will be. The best parts of pork are:
- Tenderloin;
- Neck;
- Loin.
Soft fibers and fatty layer - a guarantee of juicy meat at the exit. The only thing is that of all types, the tenderloin is the driest, there is no fat layer in it. Lard will help to save the situation - cut it into thin pieces and string on a skewer between pieces of meat.
What to marinate barbecue - the secrets of the perfect dish
There are 5 rules that you need to know about before starting the procedure for marinating meat:
- Fresh product does not need marinade. Just before frying, you can salt and pepper it and that's it. Marinade in this case is needed only to give an unusual taste;
- Pork, lamb and beef are marinated for 1.5 - 2 hours, chicken - 30 minutes;
- If you are not sure about the quality of the meat or its age cannot be called young, then you need to marinate twice as long. Chicken - 2 hours, pork - 4 hours, beef and lamb - 6 hours;
- Meat of any age can be marinated for 24 hours. The onions found in marinades have antibacterial properties. This means that the shelf life of the meat is extended;
- You can marinate the kebab at room temperature. But, if the marinade time is more than 2 hours, put it in the refrigerator.
Onion marinade
A luxurious recipe for connoisseurs of barbecue. Ideal for pork, especially for the collar.
- onions - 0.5 kg;
- salt;
- pork or a tender piece of beef - 1 kg;
- black pepper and coriander;
- spices to taste.
Marinade with French mustard
- meat - 2 kg;
- French mustard beans - 100-150 gr;
- spices to taste;
- salt.
As in the first version, cut the meat into large pieces (5-8 cm minimum) and mix with spices. The secret of French mustard is that it is able to soften any meat, even the toughest, and the grains crunch pleasantly after baking.
Marinade with sparkling water
- meat;
- sparkling water;
- spices to taste;
- salt;
- olive oil.
Cut the meat, fill it with mineral water, add spices and mix. After 40 minutes, the kebab will be ready to cook. We drain the water, add salt and 3-4 tablespoons of oil. At the very end, sprinkle with fragrant herbs again.
The advantage of this recipe is that carbonated water quickly softens the meat and this method is a godsend if the idea of making a barbecue was born suddenly.
Marinade with pomegranate juice and ginger
- meat - 2 kg;
- pomegranates - 1-2 large;
- ginger;
- salt;
- spices to taste.
IMPORTANT: in no case use packaged juice - only fresh. Cut the meat into large pieces and set to marinate overnight. Make sure that the kebab is soaked, but not floated in pomegranate juice. In the morning, add spices, rub the ginger and put in the marinade. Salt and oil the meat before stringing it on a skewer.
Marinade with cream
- pork - 2 kg;
- onions - 5 pcs;
- tomatoes - 7 pcs;
- cream - 1 glass;
- ground black pepper;
- bay leaf, spices, salt.