Advice 1: How to marinate meat for barbecue

The smell of barbecue makes you want to sink her teeth into a tender piece of meat and, burning hot juice, inhale the scent of wood smoke. The taste of the meat depends on how it was pickled. Meat for barbecue should be taken only fresh to barbecue does not dry out and hard.
How to marinate meat for barbecue
You will need
    • Boneless pork
    • bow
    • tomato paste
    • yogurt
    • mineral water
    • adjika
    • red and white dry wine
    • coriander (cilantro)
    • parsley
    • salt
    • red and black pepper
    • pan.
Boneless pork, cut into large pieces across the grain so that it was convenient to put the meat on the skewer. Onions clean from the husk. Prepare a bowl in which to soak the skewers.
Slice the onion into rings. Put in a saucepan in layers of meat and rings of onion, top onion should be. Make a marinade. Mix dry red wine with sweet tomato paste, add coriander, red hot pepper, black pepper and salt. Pour the meat for barbecue marinade and put in a cold place for two hours. After two hours, remove pot and stir the meat into the marinade so it is evenly soaked.
Mince the onions. Put layers of meat and chopped onion. The layers pour the sauce mixed with vegetable oil. Let stand in the cold for hours. Mix the layers and allow the meat to stand still, to zamarinuetsya.
Chop the onion in large rings. Onions should be slightly smaller than meat. Put in a container a layer of meat, layer of onions and a lot of greenery, which you tear with your hands, a little salt. Thus, all the meat sandwich, the top layer should be onion. Pour dry white wine and let stand in a cool place to marinate. 1 hour before stringing meat on skewers, add salt and stir the meat in the marinade.
Sandwich in the pan the meat, finely chopped onion and cilantro. Add tomato juice with salt, leave to marinate.
Put in a saucepan a layer of meat and layer of onions, season with salt, add the hot red pepper. Put the tomatoes cut into rings, and pour lemon juice or wine vinegar. Alternate layers until all meat.
When you have little time, the meat can be mixed with onions, add spices and pour the yogurt for 3 hours. Yogurt greatly soften the meat, and not turned, so the meat was not spread on the skewer.
Useful advice
Marinate meat in mineral water. Meat with onions, lay the layers, add the spices, cover with mineral water.

Advice 2: Choose meat for shashlik

Cooking kebab on the grill – one of the favorite activities of our citizens. This entertainment, and food, and for some men the opportunity to show their skills, or once again demonstrate the brutality. But that has not turned out the opposite, and a trip to the country or country vacation is not marred by spoiled digestion, it is important to approach the issue of choice of meat for barbecue.
Choosing what kind of meat is kebab, it is better to give preference to pork


Grilled pork

In most cases, barbecue make pork. Reason why is buying meat more often two. First, it is more accessible in price and availability in stores. Second, faster ready, the pork turns softer than other meat.

Important subject when you choose pork – it fat. Many people appreciate that meat for a special flavor that enveloped all around, when the grill is thick delicious smoke. And it is formed during the frying fat. On the other hand, more and more people prefer healthy food, but because the skewers of meat fat pigs are unlikely to cause their enthusiasm. If your company has representatives of both views, we can recommend to buy two kinds of pork, cooked two different kinds of kebabs.

Choosing what kind of meat is kebab, it is important to be guided not only lean, but also how easy it is to cut that part across the grain. The fact that largely thanks to this cutting kebab is soft and melts in your mouth". For pork kebabs with fat it is better to buy a brisket, and those who restrict the consumption of fatty pork will be pleased to get a barbecue skewer of lean pork chops.

Skewers of lamb

Other meat used to make traditional kebab – lamb. Not all regions of our country it is abundant, and therefore to buy a nice piece of lamb or lamb on skewers – almost the event. Of course, it's worth the effort.

When choosing a lamb for a shish kebab, the first thing it is important to note that the age of the animal. It can be defined if we consider the rib portion. The younger had a little lamb during slaughter, the thinner ribs, and the distance between them is less. However, the meat of very young animals to barbecue is not recommended – it may be too lean and has no flavor.

The second question that will have to decide if you are going to prepare a shish kebab from lamb meat to take with seeds or without. If the choice fell on the lamb with bones – it is best to buy natural chops (loin with trimmed edges). If you want to make skewers of boneless lamb – try to find rear leg. This is the meaty part of the lamb - kebab out of it enough for everyone.

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