Cooking a juicy and crispy kebab is not so difficult if you follow a few simple rules. The main thing is to choose the right meat: it must be fresh and chilled. The most juicy kebab is obtained from the pork neck. For an ideal result, the composition of the marinade and the distance between the coals and meat, which should be at least 10 centimeters, are of no small importance.
Pick your recipe
You will need
-
- For barbecue in kefir:
- 1 kg of pork neck;
- 500 ml of kefir;
- 10 g of sugar;
- 7 medium heads of onions;
- salt
- ground black pepper to taste.
- For barbecue in pink sauce:
- 1 kg of pork;
- 3 onions;
- 100 g of ketchup;
- 100 g mayonnaise;
- salt
- seasoning for barbecue to taste.
Instruction manual
1
Rinse chilled pork in running water. Do not take fresh and frozen meat, as the kebab from them will never be juicy. Cut the meat into equal pieces and put them in an enameled or glass pan. The best option would be meat pieces measuring 5x5 centimeters.
2
Chop 4 onion rings with rings or rub them on a coarse grater. Add the onions to the meat, mix, salt and season with pepper.
3
Pour in kefir, add sugar and mix. Slices of pork should not be buried in yogurt.
4
Cut the remaining onions into wide rings, put on top on the meat - they will be needed for frying. Onion rings in this position are only slightly grasped by kefir marinade, but will not become limp.
5
Cover the pot with meat, hold for about an hour at room temperature and put in the refrigerator for 10 hours. The more pickled pork in kefir, the more juicier and softer it is.
6
Put pork on skewers, alternating it with onions. Fry on hot, but not burning coals until cooked. To prevent the meat from being overdried, it is necessary to periodically pour water over it during frying. Never be distracted by extraneous matters while cooking barbecue. During the first five minutes, you must constantly turn the skewers.
7
Try to cook pork skewers in ketchup and mayonnaise marinade. To do this, cut the onion into half rings, and the meat into small pieces. Put everything in a glass pan and season with barbecue spices, mix.
8
Add mayonnaise and ketchup and put the pickle in a cold place for 7-10 hours. Salt the meat immediately before cooking. String the marinated pork tightly onto the skewers and fry over the coals until cooked.
note
Do not pickle meat in aluminum dishes, since the oxides of this metal can not only spoil the taste of the dish, but also adversely affect health.
Useful advice
For greater juiciness, you can put a small piece of butter on a warm skewer.
Putting meat on the skewer is necessary only along the fibers, while the pieces should fit as tightly as possible to each other.