The word "kebab" of Turkic origin and literally translates as "fried on a spindle dish." The Caucasus is considered his homeland, although recipes for this dish are found in Tatar, Uzbek, Turkish and other national cuisines. For the preparation of barbecue use various varieties of meat, as well as poultry, fish, game, seafood and vegetables. They must be pre-marinated and then fried on the grill.
Pick your recipe
You will need
-
- meat (pork
- beef
- mutton);
- salt.
- For marinade (based on 1 kg of meat):
- 60 ml of olive oil;
- quarters of two lemons;
- pepper;
- 3 tbsp. spoons of dried herbs "Provence".
Instruction manual
1
To prepare a barbecue, you need to buy a barbecue or make it yourself. Translated from Turkic, "barbecue" means "brazier". It is quite a primitive design and is a rectangular metal box without a lid.
2
When buying a barbecue, pay attention to the thickness of the metal. Walls should be at least 8 mm. The quality of the metal from which the barbecue is made is also very important. If low-grade and non-heat-resistant material is used, then the coals will burn very quickly, and the kebab will quickly dry and burn. In addition, the grill itself can quickly warp.
3
Before cooking barbecue, you need to prepare the grill itself. If you used it before, then immediately begin to kindle coal. At a new brazier, first remove plaque from the walls, which is formed during storage. Then put wet paper on the bottom, set it on fire and cover the barbecue with a lid. This is done for steam cleaning. When the paper has completely burned out, remove ashes and residues and wipe the bottom and walls with a cloth.
4
To light the grill, put a little coal on the bottom. Make sure that it does not reach the middle of the walls a few cm. Ignite the coal from the bottom. Use a special liquid fuel to ignite. Although you can do without it and light a fire with cardboard and newspapers. About thirty to forty minutes later, when the coals are covered with ash, you can begin to prepare the barbecue.
5
Meat with fat layers of young animals is ideal for barbecue. It is advisable not to use frozen meat. Before cutting, wash a piece under running water and cut into small cubes, about 70-80 grams. Try to keep them approximately the same size. Cut the meat across the fibers. You can use any marinade. Note that it is better to salt the kebab just before frying. Otherwise, the loss of juice cannot be avoided. To make the dish juicy, vegetable oils, onions and basil should be added to the marinades. Four hours is enough for pickling.
6
String slices on skewers along the fibers. To prevent burning, first clean the meat from excess spices. When the kebab is strung, place the skewers on the barbecue (first at the minimum distance from the coals). The first five minutes to form a crust, fry the meat at maximum temperature, constantly turning the skewers. Then bake the skewers at medium temperature until tender, not forgetting to turn the skewers from time to time.
7
Make sure that coals do not catch fire due to the ingress of fat. Shish kebab is not fried on an open fire, but thanks to infrared radiation of hot coals. If a flame arises, immediately localize it, extinguishing with any liquid.
note
Make more coals than you think it will be enough. Reducing heat during cooking is easier than quickly adding the missing coals.
Useful advice
Barbecue meat is usually taken at a rate of 300-400 g per person.