How to cook shish kebab on coals

Right click the meat. Try to buy meat of a young animal. Do not use for barbecue frozen product. Even if you properly prepare, marinate and discourage the barbecue still get hard and tasteless. Also, pay attention to the fact that the meat was not fatty, or in the cooking process the fat will melt and burn.

Prepare the meat. You can buy ready-marinated, and you can cook for yourself. To do this, use only an enamel, clay or glass container. Do not make too large pieces, otherwise they will not fry. The optimum thickness should be no more than 2.5 centimeters. In addition, the size of the pieces should match the size of the grill. Large pieces on a small grill, probably not cooked through.

String the meat on skewers correctly. First lubricate them with a small amount of vegetable oil or a little heat. Then one piece of string meat on a skewer along the fibers, and large should be placed in the middle and small at the edges. Make sure that the meat pieces do not touch each other, not hanging and not hanging.

Prepare grill. Possible prefer the cast iron grill. Very convenient are those that can be disassembled after the picnic.

Select fuel. Do not use coal or wood, of coniferous wood (fir, pine). They contain a large amount of harmful for the human body resins. Better prefer birch or oak. In order to ignite the wood, use a special liquid. But the meat had absorbed her odor, let it burn for 2-3 minutes.

Fry properly. The skewers lay very close to each other. The distance from the coals must be at least 15 centimeters. Careful not to ignite the fire skewers tasty if cooked only on charcoal. In the cooking process several times turn the skewers and pour meat with fat, marinade, wine, beer or kvass. To test the readiness of skewers, a sharp knife make a small incision on one of the pieces. Should be allocated clear juice.