You will need
The easiest way to marinate kebab, is the soaking of meat with vinegar, salt, pepper and onions. Meat marinated in vinegar, very soft, but very often has a very pungent smell of vinegar. Instead of vinegar, you can add lemon juice or pomegranate juice. The number of ingredients used depending on the weight of the meat and personal tastes.
Based on marinating kebabs is always to use a bow. The optimal amount of onions should be the same as meat. Onions don't need to grind, it is best cut into rings.
Meat is cut into large pieces, about 4cm on 4cm. If the pieces of meat are small, they will burn quickly.
Chopped onion have to mash with your hands until the juice. This is necessary in order to barbecue well soaked onion juice and become fragrant and soft.
On the bottom of the pan is placed a layer of onions, and on top rests spicy meat. Then layer greens, onion and meat again. The last layer should be a bow. All filled with cooked marinade, and pressed tightly with a plate. On the plate you need to put oppression, appeared to juice, and the meat is better than the real thing. The duration of marinating is approximately 12 hours in the refrigerator.
When the meat is marinated, and the fire already burned to embers, then you can start stringing kebab on skewers. It is best to use flat and long skewers so the meat was easy to flip. The meat on the skewers should not droop to avoid burning.
To check on availability skewer need, scoring the meat with a knife. If the juice is dripping red, the frying must be continued. If the crust is already browned and no pink juice, the shish kebab is ready.
To when frying the skewers don't burn, you need to constantly turn and follow the no meat chopped onion. The fry is only possible when the coal is already burned and there is no fire.
Advice 2 : How to make skewers on the grill
The word "kebab" are of Turkish origin and literally translates to "fried on the spindle dish". Homeland is the Caucasus, although the recipes of this dish are found in the Tatar, Uzbek, Turkish and other national cuisines. To prepare skewerss use different types of meat and poultry, fish, game, seafood and vegetables. They definitely are marinated and then roasted on the grill.
You will need
- meat (pork
- For the marinade (per 1 kg of meat):
- 60 ml olive oil;
- quarters of two lemons;
- 3 tbsp. dried herbs of Provence.
To prepare the skewersand need to purchase a grill or do it yourself. Translated from the Turkish "Mangal" means "brazier". It is a fairly primitive design and is a rectangular shaped metal box without a lid.
When buying a grill, pay attention to the thickness of the metal. The walls should be at least 8 mm. is Very important and the quality of the material from which made grill. If you use low-grade and nagaretani material, the coal will very quickly go broke, and barbecue dry quickly and burn. Besides the barbecue can quickly become distorted.
Before cooking the shish kebaband it is necessary to prepare the grill. If you have used them before, then just move on to the incitement of coal. The new grill, first remove from the walls of the plaque that is formed during storage. Then put the bottom of wet paper, light it on fire and cover the grill lid. This is done for cleaning the steam. When the paper is completely burned, remove the ashes and remains and wipe the bottom and sides of the fabric.
To fuel the barbecue grill and place on the bottom of some coal. Make sure that it is not reached until the middle of the wall for a few cm Incinerate the coal from the bottom. For ignition, use a special liquid fuel. Although you can do without it, and kindle a fire with cardboard and Newspapers. Minutes through thirty-forty, when the coals are covered with ashes, you are ready to cook the skewers.
For the barbecueand perfect meat with fat layers of younger animals. It is advisable not to use frozen meat. Before cutting wash the piece under running water and cut into small cubes, approximately 70-80 grams. Try to they were approximately the same size. Slice the meat across the grain. Marinade you can use any. Please note, pickle skewers better immediately before frying. Otherwise avoid losing the juice. The dish turned out juicy, add in marinades, vegetable oil, onion, and Basil. Enough to marinate four hours.
Thread pieces on skewers lengthwise. To prevent burning, pre-clean the meat from the extra spices. When the shish kebab is skewered, place the skewers on the grill (first on the minimum distance from the coals). The first five minutes for crust cook the meat at the maximum temperature, constantly turning the skewers. Then depakite skewers over medium heat until tender, not forgetting from time to time skewers to flip.
Ensure that the coals from falling on them of fat not burned. Shish kebab roasting on an open fire, and through infrared radiation of hot coals. If there is a flame, immediately contain it, pricesif any liquid.
Make coal a bit more than I suppose that will be enough. Reduce the heat when cooking is easier than quickly add the missing coals.
Meat for shashlik is usually taken from the calculation of 300-400 g per person.