Nadezhda K.
What cut of pork is best for making shish kebab?

Any picnic or vacation at the dacha is always associated with the smell of smoky kebab - juicy, aromatic, soft. But sometimes this grilled dish turns out tough or dry. Why is this so, since everything was done as usual? The basis of a good kebab is fresh meat from the “right” parts of pork. Which ones? How not to make a mistake when choosing? The answers are in the article.

Which part of pork is best for barbecue?

Experienced barbecue makers are unanimous in their opinion that pork neck is the best option. A simple secret lies in a large number of thin layers of fat, they help maintain the juiciness and tenderness of the pulp.

Advice. Sometimes the neck pieces are too fatty. In this case, it is recommended to remove excess fat

Of course, this is not the only one that is suitable for barbecue. The barbecue and the blade part are “worthy”. Fat is also contained there. Only, unlike the neck, it will take longer to marinate. In addition, the shoulder pieces contain many veins that cannot be chewed. Therefore, if there is little time left before the picnic, it is advisable not to buy a spatula.

The resulting hard kebab can pretty much ruin the mood of the guests. There are also fans of shashlik made from other parts of pork. Lean tenderloin or carbonade - for those who strictly monitor a slim figure. There are practically no layers of fat there; this is a good alternative to fattier pieces.

Advice. Before dividing the tenderloin into pieces, you should remove the film - it is located on one of the sides. Otherwise the kebab will turn out tough.

How to choose fresh meat

1. Freshness. If pressing the meat pulp with your finger leaves a dent, the piece is not fresh.
2. Smell. It should not be strong, barely perceptible. An obvious rotten or sour smell indicates that the product is beginning to deteriorate.
3. Meat color. The young one has a pale pink color.
4. Fat color. It should not be yellow or gray, only white.

If you have to buy parts of pork for barbecue in a supermarket, you should take into account some of the store’s marketing “tricks”. Dates on packages sometimes change, so don’t rely on them. It is advisable to ask to open the package and smell the pulp. The color of the flesh, which appears soft pink in the display case, can also deceive. The fact is that the shop windows are illuminated with red lamps, which creates this effect.

Preparing to cook barbecue

The pieces of meat have been purchased, it’s time to start preparing for frying them on the fire or on the grill. What should be done:

1. Rinse the meat, carefully removing small bones and cartilage, and dirt.
2. If there is a film on the surface, remove it.
3. Remove cores if present.
4. Cut into pieces, mix with marinade.

There are many recipes for marinade for barbecue. You can use the classic one: vinegar, onion and pepper.

Attention! The marinade does not need to be salted, otherwise the meat pieces will lose their juiciness.

Increasingly, barbecue gurus are abandoning vinegar marinade in favor of natural ingredients, such as soy sauce, lemon or kiwi. It all depends on taste preferences. Even without being an experienced cook, you can invent your own recipe for barbecue marinade.

It is only important to understand that the main thing in it is the acid contained in the main ingredient. This can be citric acid, lactic acid in kefir, fruit acid in kiwi, etc. This is what makes the meat tender. But “overexposure” of it in the marinade can spoil the taste, “pulling out” all the juice. After frying, it, on the contrary, will become tough. So, it is important to maintain the “golden” mean. On average, kebab is marinated for 3-4 hours.

Choosing pieces of meat for barbecue is a responsible, but feasible task. If you know which cuts of pork are best for barbecue, and understand the criteria for choosing them when purchasing, the task will be completed brilliantly.

How to cook shish kebab: video

Greetings, our dear readers. Spring is just around the corner, the first warm days are here, it’s time to fry pork kebabs. As they say: open barbecue season. Shish kebab is an amazing dish with very tasty meat. The fire and smoke add a piquant taste to the meat. Yes, this cannot be cooked in the oven.

Today we will talk about classics, almost. Traditionally, kebab is made from pork. The meat is not expensive, but juicy and soft. You can always please your family and friends with this dish.

There are several simple tricks that everyone should know about. Then the kebab will turn out amazing. Today we'll talk a little about this.

Also in the last article we already talked about juicy recipes, you can read it, there is one awesome recipe that makes even the driest meat juicy and tasty:

Well, now let’s get started and look at the recipe that we have been using for a very long time and often to prepare delicious pork kebabs.

Subtleties of preparation and cooking.

Meat for barbecue.

When it comes to pork, it is best to use the neck or neck. We usually take collards. You should always choose fresh, chilled meat. If necessary, you can remove films and excess pieces of fat. But don’t remove a lot of fat, it adds juiciness to the meat.

How to cut meat for shish kebab.

It is best to cut the pork into equal square pieces 3-5 cm wide. If you cut the meat too finely, it will be dry. If the meat is in too large pieces, it will remain raw in the middle.

Preparing coals for barbecue.

Kebabs cooked on the firewood of fruit trees are especially aromatic. But you can cook excellent shish kebab on regular coals. Moreover, if you don’t buy coals, you can make a fire using birch wood. They produce more heat and do not smoke much.

If you have a barbecue, then everything is extremely simple. If there is no barbecue, then you need to show ingenuity and a little work to organize a place for preparing barbecue. You can start a fire right on the ground.

If you want to cook several servings of shish kebab, then you need to prepare a place that will keep the heat longer from the heat. You can build something similar to a barbecue from bricks or scrap materials. You can dig a small rectangular hole and make a fire in it. It is important to take into account that in order for the wood to burn out, oxygen must reach the bottom of the pit. To do this, we either make access for oxygen from the side, or stack the firewood in a house (tent).

How to grill shish kebab.

1. Do not turn the meat too often, this can cause it to become dry. Only at first do we turn the meat quickly. You will get a small crust, and then fry as usual.
2. Periodically sprinkle the meat with the remaining marinade, wine, beer diluted with water... this way the meat will not be overcooked and will retain its juiciness.
3. Do not allow the flame to appear, otherwise the meat will burn.
4. If the heat is not enough, turn the coals around or fan them slightly (do not allow the flame to burn). This procedure is best done after removing the skewers from the heat.
5. The readiness of meat can be checked in several ways: cut the largest piece of meat, the juice should be clear; pierce the meat with a knife; if the meat is soft, then it is ready (again, pay attention to the color of the juice).
6. The temperature from the heat can be checked by holding your hand over the coals in the place where you plan to fry the meat.

A few words about the barbecue marinade.

Today we marinate shish kebab in onions. Onions have the ability to perfectly soften meat. In addition to the technology described, you can use several more of its variations:

1. Marinate the meat in onion juice. This method of pickling gives excellent results, but it is not always possible to obtain onion juice.
2. Grind the onion using a meat grinder, blender or grater and marinate the meat in this gruel. The meat is marinated perfectly. But onions have the ability to caramelize, and if you leave pieces of meat in the onion “breading”, it will burn very quickly. A solution was suggested by a friend - wash the meat in dry wine before cooking.
3. If you need a very quick result, then you can use the recipe described below, but in addition to onions and spices, add highly carbonated mineral water to the meat.

Classic: pork kebab.

This recipe is quite common, but we do it better than anyone, so we’ll describe it first. Quite simple, it takes time to marinate, it’s better to start in the evening in order to cook kebabs the next day.

Ingredients:

• Pork neck - 1.5 kg;
• Onions - 500 g.

For the marinade:

• Onions - 1 kg;
• Salt - 2 tsp;
• Ground black pepper - 0.5 tsp.

For pork kebab, it is best to choose the neck or neck. We cut the meat into equal pieces with a side width of 3-5 cm. If desired, you can make small cuts or punctures along the fibers, but this is not a mandatory procedure.

Peel the onion and cut into large rings or half rings.

Part of the onion can be left for stringing on skewers.

Place the meat, onions and spices in a suitable container. If desired, you can add any spices and seasonings to your taste.

Mix the meat and onions well. You need to knead the meat and onions until the onions become soft and acquire a dark shade. The juicier the onion, the better.

The mixing process may take from 10 to 20 minutes.

We tamp the meat and onions into a suitable container and leave to marinate, ideally overnight.

If you need to speed up the marinating process, you can pour highly carbonated mineral water over the meat, then the meat will be ready in 1-2 hours.

Step 6.

The meat can be threaded along the grain onto skewers in its pure form, or you can alternate it with onions, tomatoes, bell peppers, eggplants, zucchini, potatoes, or other vegetables of your choice.

We fry the meat with onions, and we use fresh onions not from the marinade.

The onions from the marinade have already given up all their juice to the meat, and they don’t look very marketable, so we cut the fresh onions into rings.

Alternately string pieces of meat and onion rings onto skewers.

Thread larger pieces of meat onto the center of the skewer, smaller pieces along the edges.

It is necessary to prepare all the skewers before sending them to the fire.

We check the temperature over the fire with our hands and place the skewers over the coals.

Important! The fire must burn well so that there are no flames, otherwise the kebab will burn.

As the meat cooks, you need to turn the skewers.

This should not be done too often, as otherwise the meat will turn out dry. During the cooking process, the meat should be periodically sprinkled with the remaining marinade diluted with water, wine or beer.

We monitor the temperature above the coals. If necessary, you can lower or raise the skewers/grill. If it is not possible to adjust the height of the skewers, then, depending on the need, you can either lightly sprinkle the coals with water, or mix them and inflate them.

The readiness of kebabs can be checked in several ways:

— You can cut the largest piece and check the color of the juice, it should be transparent.

— You can pierce the meat with a knife, if it is soft and the juice is clear, then the kebab is ready.

Serve the kebab hot, after removing it from the skewers. It is best to serve meat with bread, sauces and a large amount of herbs, bon appetit!

Pork kebabs according to a very quick recipe (video).

Here is a good video on how to make shish kebab quickly, and it will turn out very tasty. Plus there are several secrets on how to make really tasty kebab. Let's look:

Vinegar marinade for pork shish kebab with mustard.

A very aromatic and spicy charcoal dish. For this kebab, choose pork neck for marinating. The marinade includes fresh vegetables, a little mustard and vinegar. The taste will be amazing.

We will need:

• Pork neck - 1.5 kg;
• Onions - 2 pcs;
• Garlic - 5 cloves;
• Tomatoes - 2 pcs;
• Red bell pepper - 2 pcs;
• Vinegar 9% - 4 tbsp. spoons;
• Mustard - 2 tbsp. spoons;
• Vegetable oil - 50 ml;
• Salt - to taste;
• Seasoning - to taste.

Prepare the meat, rinse and dry. Cut into portions, removing excess fat and veins. Transfer to a deep bowl.

Do not cut off all the fat, it will only add juiciness.

Peel the onion and garlic. Cut the onion into half rings, chop the garlic finely, and place in a bowl.

Cut the tomatoes into quarters, remove the core and seeds from the sweet pepper, and cut into rings. Add to the pork, mix everything together with your hands.

Then add the spices, I use natural barbecue mix, grill seasoning. Mix well.

Pour in vegetable oil and vinegar. Add the mustard, then mix thoroughly until each piece is coated with the marinade.

Cover the bowl with meat and put it in the refrigerator to marinate for 4-6 hours, or better yet, leave it overnight.

Before frying, thread the pieces onto skewers and fry over coals until cooked. Have a delicious picnic, bon appetit!

Pork kebabs in beer marinade.

Pork kebabs, or rather pork brisket, are for lovers of fatty kebabs with a lot of fried lard. Fatty meat does not require a special softening marinade, so beer acts as a flavoring agent in this recipe. Lard marinated in beer turns out very aromatic, with the taste of hops.

Everything is prepared quite quickly, it will take about 3 hours.

Ingredients:

• Pork belly - 600 g;
• Onions - 2 pcs;
• Light beer - 0.5 cups;
• Salt to taste;
• Pepper to taste;
• Spices to taste.

Cut the meat into pieces, the onion into thick circles. Combine everything in a container, add salt and pepper to taste, stir, rubbing the spices into the meat.

Pour in cold beer and leave for 1 hour.

Thread the meat and onions onto skewers.

Fry pork belly kebab over moderately hot coals until crisp.

Fatty kebab should always be served hot; when cold it loses its taste, and not everyone likes frozen lard. Therefore, if such a pork belly kebab has cooled down, it can be easily reheated in the microwave. It is best to serve pork kebab with vegetables, citrus slices and herbs.

Awesome marinade for pork shish kebab with matsoni (kefire) (video).

We made pork kebabs according to this recipe as shown in the video. For those who cannot get matsoni, like us, we tried it for the first time with kefir. It’s also very tasty, so we recommend everyone try it.

Marinade with nutmeg and lemon juice.

You will get unusually tender, spicy pork kebabs if you first marinate the meat in nutmeg and lemon juice. An excellent snack in nature will bring a lot of pleasant impressions.

We will need:

• Pork - 1 kg;
• Red onion - 8 pcs;
• Nutmeg - 4 tbsp. spoons;
• Juice of one lemon;
• Salt - to taste;
• Ground black pepper - to taste;
• Seasoning for pork - 1 tbsp. spoon.

Cut the onion into rings and place some in a deep bowl. Place the sliced ​​pork on top. Add spices: salt, pepper, nutmeg, seasoning. Mix everything.

Then, in a separate bowl, mix the second part of the red onion with the juice of one lemon, while crushing the onion until juice forms. Transfer the marinade to a bowl and mix thoroughly. Cover the dish and marinate in a cool place for 6 hours or more.

Fry the meat on skewers on the grill until a nice crust forms. Have a good mood, bon appetit!

That's all for us, write your opinion in the comments. Also join us on Odnoklassniki and support us on our channel in Yandex.Zen. Goodbye everyone and see you in new releases.

Pork kebabs: the best recipes with juicy and tender meat. updated: April 25, 2018 by: Subbotin Pavel

So, in order to start cooking real and tasty kebab, you must first choose the right meat. What kind of meat should you buy? Some people only like lamb, others do not eat pork, and still others eat any meat. Pork is perfect for a good barbecue, not very fatty, only fresh and not frozen. What part of pork should I use for the best result? I wouldn't risk other parts of the pig's meat just to be disappointed. Take the neck and that's it. But, and right there, I will make one reservation. It has such a middle, without veins, slightly pink in color, which runs along the spine on both sides. So, it’s also not suitable for barbecue. And even if it ends up on the barbecue, and this can always happen, then you will immediately begin to chew it like chicken breast and without much taste pleasure, no matter what seasonings you use. Like all butchers, I will also assure you that frozen meat loses its main taste properties. Although, what can I say, our brother cannot take something for nothing. It happens that somewhere fresh meat is found, but over time it doesn’t always work out. Therefore, listen to at least one piece of advice: do not marinate meat frozen or otherwise. cold, let it first thaw to room temperature and drain all the blood water. Pay attention to the color of the meat: if the meat is faded and dried out, it means it is not fresh and it will not make a kebab. Conclusion: fresh meat, frozen, is better than not fresh! Draw the right conclusion yourself!

To begin, rinse the meat with running water and dry it with a napkin. Who knows how and who groped him before you, and there is absolutely no need for moisture in the marinating. If you buy meat at the market early in the morning and marinate it according to this recipe right away, then in the evening you can safely turn it on the grill!

We have dealt with meat, by the way, lamb will be even tastier, and I have been convinced of this more than once and will always affirm this. I once had the opportunity to cook barbecue for a purely Turkish society; they bought me the meat themselves. What was it like? It was surprising that they snatched pieces of meat almost from the mouths of even others! The lamb was marinated exactly according to this recipe! Therefore, I still try to treat my dear and respected guests with fresh lamb!

Using this method, we cut the meat into transverse washers 3-4 cm wide, then into equal pieces, removing the bar and tendons. Don’t get too carried away with removing the lard, this will add some juiciness. After a good workout, you may end up like me, where each shelf of meat comes out with a difference of two to five grams!!! For lean lamb, it is recommended to also put fat tail fat between the meat. Let's leave this topic for lamb lovers.

Now the ingredients for marinating and the whole secret of my dish. We take it at a rate of, let’s say, 3-4 kilograms. The main system for marinating meat is not what ingredients to put in it, it’s even very important in what sequence!

1. Salt (about 4-5 tsp). I’ll say right away that everyone’s tastes are different, I personally don’t add salt to anything on the table, I never even add salt to eggs or tomatoes. The two chemical compounds, sodium and chlorine, that make up salt, do nothing good for the body, and they will ruin the bones to the point of arthrosis. Let’s not talk about the fact that salt is simply necessary, you can’t live without it, etc. But under-salted kebab will be very inappropriate, so it needs to be well and properly salted.

2. Black pepper and, I especially emphasize, coarsely ground, as in the picture. No “dust” from the pepper shaker! Better yet, crush the peas with the flat of a knife and then cut them a little with the tip. When you chew the meat, these grains will give you a pleasant taste sensation. How many? 15 – 20 peas!!! If you want more, it's not for everybody! By the way, black pepper is very beneficial for the body!!! Are you familiar with vodka with pepper for colds? So, it is not vodka that gives the healing reaction, first of all, but the black pepper itself!

3. Coriander. She is also cilantro. I think you are familiar with this name. Again the question is - how much? I think that 15-20 peas will also be enough. They need to be crushed in a mortar, first lightly fried. It may already be sold ground. But, in no case, maybe I will repeat, it is IMPOSSIBLE to overdo it with seasonings! Otherwise you won’t get the real taste of meat. If the coriander is already ground: a little more than half a tsp. Or rather, it will be like in the photo. I have seen how they marinate kebab with green cilantro, but in order to recommend this to you, you need to check it yourself. I haven’t tried it - I don’t know, although I’ll definitely try to marinate it like this as soon as the opportunity arises.

4. Basil. I have it in a jar, dry. Sold in almost all stores. Take the same amount as ground coriander. In a teaspoon size it is 1/2, maybe a little more! This herb does not have such a sharp and pungent taste.

5. Thyme. He's Thyme. One of the Asian seasonings, from which dried thyme is used. In small quantities, it complements vegetable and meat dishes well, as well as various salads. The use of thyme dates back to ancient Greece, where it symbolized courage. Roman soldiers bathed in water infused with thyme to gain strength, energy and courage. In the Middle Ages, girls embroidered a sprig of thyme on knights' scarves for courage. How many? Per kilogram – one or two pinches, rubbing lightly with your fingers.

6. Zira, aka Zra, aka Kumin. Not to be confused with caraway seeds or dill. Such things do not go into barbecue at all. Look in stores, with friends and it will pay off for you! I haven’t seen it in German stores, but they definitely have it in Russian stores! Quantity? A very specific seasoning, a little less than half a tsp will be enough. Zira has a very specific taste, so be careful in its quantity. Zira is very similar to dill, don’t confuse it!

7. Bay leaf, a couple of pieces. Let it even break into small pieces while stirring. When you put the meat on skewers, if you notice it, simply move it to the side. They don't eat it!!!

8. Red pepper, paprika. Ground, sweet. You can have a teaspoon without a “slide”. It will give a slightly desired aroma and a beautiful color when frying. Want to add some spice? One clove of crushed garlic, add hot capsicum, but I warn you that the taste of the meat can be greatly interrupted, I think you don’t need this, because you wanted a real kebab, right?

9. Onions. We prepare it in two ways: smaller onions are used for meat, larger onions are used as a snack. First, cut large onions and only into rings. The rings need to be separated from each other. We sort it out carefully and add the rings separately into a dose, and mix everything else with the meat. Snack on the kebab rings! And not some kind of waste or tails, cut at random. Aesthetic culture and accuracy must be present first of all! About 5-6 bulbs will be enough. As some people write that onions are 1:1, it seems to me that there will be a lot, just cut them correctly so that they release the juice. For convenience, the second method is to pass the onion through a meat grinder, and then squeeze the resulting mass through cheesecloth. This is what I use, it’s very convenient and you don’t have to deal with onion waste. It’s even easier to put it through a juicer, it will be more practical, but it will be more hassle with washing the machine. The next day, you can sprinkle onion rings with vinegar diluted with water and sprinkle with red or black pepper, as you like!

10. Sunflower oil, do not confuse it with olive oil, 5-6 tablespoons. Yes, yes, you heard absolutely right, it’s sunflower oil! Imagine yourself that you threw meat into a frying pan, without oil. And, no matter how non-stick frying pan you have, any meat will simply start to burn. This is what you see in the pictures of other barbecue makers, where the charred edges stick out, and you need to chew them, because spitting them out is ugly and just inconvenient. Add the oil after all the added, mixed ingredients, in exactly the same order as written.

This is what someone fried meat looks like in the picture: a. marinated without oil;
b. the onion was cut too finely and not all of it was removed;
V. this is the meat that comes from the neck trim,
slightly pink in color, does not change its shape after marinating and does not have a real, juicy taste. How did it burn? Can this be called shish kebab?

11. And now, having put everything that is written above into the meat, passing it between your fingers, we begin to mix everything thoroughly, adding an equally important and, I would even say, effective product, this is LEMON. Half a good-sized lemon will do. Just be careful to squeeze out only when everything is already mixed with seasonings and oil. If lemon gets on clean meat, it will immediately become a “stake”, like vinegar does, so vinegar simply does not go into barbecue.

You can pour vinegar over already fried kebab.

12. A quarter, or maybe half, of natural pomegranate juice will add even more compliments to you and hide the key to your recipe even more reliably! Pomegranate, in the summer, is unlikely to be found anywhere, and it is better to neglect juices in the store. Many tests show that the grenade was not even close to there. So, let's leave your experiment until late autumn.

Mix all this thoroughly and leave it tightly covered in the pan, pressing down on top with a plate of approximately the same diameter. Place something heavy on top and leave it like that until tomorrow. Although, as I mentioned above, if the meat is fresh, then it will also marinate throughout the day. In the morning, mix everything, now enjoying the smell that will already come from the meat. You can even lick it or bite it, now there is nothing scary in this meat.

And this is what fresh, soft, vigorous, marinated meat should look like. It can be immediately distinguished from bad meat. Conclusion: be friends with the butcher, at least find out what days he slaughters. An exceptional case is if you do this yourself. Now I’ll also pay attention to the grill. It must also meet some parameters. It is best to have an iron one, or even better, a stainless steel one; the thicker its walls, the better. It will retain heat better and fry the outermost pieces.

And you don’t have to torture yourself with hunger by making barbecue on bricks or hanging chains somewhere.

My barbecue looks like this: length - 60 cm, height 15 (from the grate) and width 22 cm. The main mistake of those who make barbecues: the grate should not have a large number of holes. It would be better if a quarter of the bottom of the grill was made entirely of grate, the rest was solid iron. You will see how the meat will simply brown and fry to its full depth. And most importantly, it will not flare up under the flame of fire, where the meat will immediately take on a smoky color and lose the taste we all need. Do you want to eat soot??? Me not!!! Smoking is a completely different topic and in this case it will simply not be appropriate.

This barbecue is for a small company or an outing. At the moment in the photo, my newest barbecue is being tested. Now that everything is over. behind and the meat has been eaten, I can say with confidence that it did not pass the test 100% and now has its drawbacks: along the edge of the holeless bottom, along, I made holes through five centimeters and now everything is fine! Yes, there was no damper for the blower yet, so I had to remove the meat from the place where the grate was, my welder said that he would fix this matter.

Also, I will not focus on the fact that the meat should be fried at good heat all the time, turning and, in no case, should not be doused with flames. Let the coals burn thoroughly, fan the ashes, and only then do the most beautiful thing in this art - fry the kebab! Every self-respecting kebab cook should know this!

Next to the grill is all my marinated and skewered deliciousness! Everything is very convenient and practical! Regarding lamb: be especially careful! If you overcook it, the meat will turn into dry and stale balls. Good, fresh meat cooks quickly, just a couple of minutes is enough. Women especially need to learn one truth, because... they often confuse the juices from the fried meat with blood, so they ask for more fried meat. Although the meat is already quite ready.

I will also reveal my tradition to everyone. Once the coals are lit, I always grill just one stick first. For the success of the event, I will pour a glass of good red wine and evaluate the quality of the future kebab. I’ll let my guests try it, even if not all of them, irritating them to the limit. And then it went - let's go!

I personally have had cases where close friends, one even a butcher by training, were speechless while eating. And after 5-6 sticks, exhaling, he said that he had never eaten such kebab! Now, by the way, this is the only way to marinate!

There is no need to make meter-long skewers. By the time you eat, you get to the last piece, it will already be cold. Secondly, waving a “sword” at the table, saying how delicious the kebab is, you can gouge out a good friend’s eye. And how wonderful it is to eat shish kebab from a skewer when it is still hot. In this case, I use my own short skewers (total length 37 cm). If you only have 20 of them, it means you have no friends and you cannot invite anyone to visit. The meat should be put on the skewers until the last piece. Or do you do this: “Hey, Vovan, come on, finish your food, give me the skewer, I need to fry Kolka!”

I have about 90-100 of them, they don’t rust, they don’t ask to be eaten, unless they put meat on them, and there’s enough for everyone. And when I go into nature, I take all the meat already put on and only on skewers. In a special container and hidden from all insects. I only put marinated meat on skewers myself and only at home. I don’t bother my ladies with this work; once I’ve taken up the task, I’ll see it through to the end. I don’t want to offend our dear and fair sex, but the meat should not roll on skewers or hang down to the very coals.

As for the size of the sticks, when eating, it’s better to take another, fresh, hot stick, so I stick 5-6 pieces. For lovely ladies, one skewer is enough; she would like to try a second one, but with huge skewers, she is afraid that she might not be able to cope. With my size, I can easily regulate the amount of kebab I eat. We are not in the Stone Age with a spinning mammoth or in a competition: “Who can eat the most!” Although, with a good barbecue, any thought about diet simply disappears! And your lady can always eat two or three skewers with pleasure!

Again, a real-life incident. The day dragged on with all sorts of things, it was late evening, a sauna and, accordingly, a barbecue. One lady from a family circle was very indignant, like, at night, looking at such a dish!? From her youth she knew the rules of nutrition, looked after her figure, and, by the way, she swallowed three sticks, and even a glass of beer!!!…

The last condition and important: always seat guests at the table, let them skip one glass with salads. No walking around the grill, everyone must sit at the table! Let them sniff with their nostrils what you are cooking there. Your place is only by the fire!!! This is where you start serving them your kebab!

Shish kebab should only be eaten hot! And yet, if you treat them to barbecue, let it be only barbecue. Some kind of appetizer, like: pickles, tomatoes, squash. Sweet peppers, black olives, onions, dark bread and, of course, good vodka! There shouldn’t be any manti or pies, because you are only serving SHAB!

I don’t know where they will kiss you later for this, but you will definitely be the first kebab maker in the village! This is what the first skewer looks like, squealing, frying and not burning over the hot fire. And the juice, what juice is flowing, just look! If it drops on the fire, then this drop will immediately burst into flames, but at the bottom of the grill with the least ventilation, this will not happen.

Below you will see that all the batches of barbecue I fried look about the same, so you can do it too, I’m sure of it!

But here is the first batch, people are waiting, everything is poured, just serve it!

And this is what lamb looks like: surprisingly golden brown and just melting in your mouth. This is exactly the meat that you saw in the second picture above. What exactly served as the pickle? This cannot be said; most likely, each ingredient contributed to this work. And the fact that the first pancake can always be lumpy, you know this, but the lesson you will learn from this is the most correct one! In this case, if everything was clear to you, there simply cannot be an error.

Try my recipe, maybe you will like this dish too! You're actually drooling???

PS: as one wise man said, “We do not live in this world to eat, but we eat to live!!!”

Name of dish:

What meat to choose for barbecue

With the onset of warm days, we all strive to spend our weekends in nature: in the forest, at the dacha, lake or river. Well, what kind of outdoor recreation could there be without a picnic and barbecue? And for the kebab to be delicious, you need to choose the right meat for it.

Despite the fact that I grew up in Central Asia, it has always been a problem for me how to choose meat for barbecue. And only thanks to friends from Central Asia, I learned to understand meat. The choice of meat is a very important point in preparing barbecue. If the meat is tough, veiny or not fresh, then no marinade will help make it tasty: be it with vinegar, wine or kefir, with the best herbs and spices.

What kind of meat is suitable for barbecue?

There is an opinion that the right kebab must be made from lamb and preferably young. But personally, I completely disagree with this opinion. I quote the authority on oriental cuisine, Stalik Khankishiev:

What is kebab?

In the narrowest sense, this is meat, cut into relatively small pieces, strung on skewers and fried over coals.

But speaking more broadly, it can be not only meat, but also poultry, fish, seafood, vegetables and even fruits, but definitely these are products baked on coals. Products can be pickled, seasoned, ground, they can be processed in almost any possible way before cooking, but one condition remains unchanged: the products must be cooked over charcoal.

"Classic lamb shish kebab"

Lamb has a pronounced taste and smell, and has a sufficient supply of fat layers to ensure the production of juicy baked kebab. As a rule, lamb is not marinated. It is enough to sprinkle it with salt, spices and chopped onions. Then stir, crush with force and wait 5-10 minutes. This time is enough for the meat to salt and absorb the aroma of spices.

As a rule, for barbecue, they take the shoulder part (indicated in the figure by index I), the ham (index III), as the softest and juiciest meat. For lovers of meat on the bone, you should pay attention to the rack (index II). It is from this part that tender and juicy entrecotes are obtained.

Here's what we found on the Internet about cutting lamb and eating its parts.

Pork shish kebab

Pig meat is very soft, has both layers of fat and large reserves of lard. For shish kebab, you need to select pork that is not fatty, without large growths of fat, otherwise the kebab will not be meaty, but will have a “greasy” taste. The most suitable for grilling and grilling in small pieces is the neck. In the neck part the meat is tender, permeated with small layers of fat.

Also suitable choices for shish kebab would be the shoulder part (index II), sirloin part (thick part, number in Figure III) and ham (number in Figure IV).

Pork, like lamb, does not need to be marinated - just salt and pepper it, add onions and herbs, and let it rest for 15-30 minutes.

Beef kebab meat

Beef is not the best meat for barbecue. Beef turns out great over the fire. But when frying beef in small pieces, there is a high probability of drying out the meat. In addition, beef is quite tough meat. Therefore, if you want to cook beef kebab, then you need to marinate it. You can marinate for 4-5 hours and up to a day in the refrigerator.

To prepare a delicious beef kebab, you need to choose first-class cuts of a cow carcass: in front, these are the front shoulder and shoulder blades (index I); rear dorsal part: thick loin and rump (II), rump and rump (III).

Shish kebab is not just a tasty and aromatic dish. Every meat-eater appreciates not so much the dish itself as the process of its preparation, which is accompanied by pleasant communication with friends or relatives, inhaling a wonderful aroma mixed with the smell of a forest, meadow or pond. Let's find out which meat is best for pork kebab.

When thinking about what kind of pork to choose for barbecue, get used to the idea that you will need to boldly touch and smell the meat - this is the only way to determine its freshness. Choosing pork, and a good one at that, will not be difficult for many, but for barbecue it must still meet the following criteria:

• The light pink color of pork cannot be confused with any other. This is the color of young pigs, gilts and piglets.
• An old pig's meat is dark and covered with a film.
• young pork is distinguished by thin white fatty streaks that resemble stains on marble. Juicy pork kebab will come from young meat.
• In your arsenal of knowledge on choosing meat for barbecue, you should definitely have - how to choose meat for barbecue without knura. It is a little difficult, but still possible, to identify a boar by smell. The presence of the sex hormone androsterone in knur meat gives a specific unpleasant odor during heat treatment. So, without hesitation, we ask the seller to cut off a small piece, hold it over the flame of a match or under a lighter and smell it. If the smell is associated with the pungent smell of urine, then this is boar meat. Well, if the seller refuses to carry out this experiment, then either focus on the density of the meat (it is high in knur) or buy it elsewhere.
• Pork is easier to digest than cow meat and combines both fat content and soft tenderness.
• proteins, phosphorus, magnesium and B vitamins are all found in pork meat. And lard also contains a natural antidepressant, such as selenium and arachidonic acid.

Which part of pork is best to make shish kebab from?

The choice of meat for preparing the most delicious and juicy kebab is important, because the most important dish of the picnic depends on the chosen piece. Below is a list of which part of pork is best to use for barbecue and which not to take:

• tenderloin is the best part of pork for barbecue, tender, juicy and soft
• neck - tender and very juicy meat with thin fatty streaks, similar to “marble”
• shoulder - contains a small amount of fat and connective tissue, and requires long marinating
• ham - the meatiest part of pork, best suited for lean, low-fat barbecue
• the back part is tougher meat; this part of the pork is not suitable for barbecue, as it has many veins.

Any kebab specialist will definitely answer that the best pork meat for making kebab is pork neck. It is from this that you can get the most tender, juicy and soft kebab cooked over a fire. The meat from this part of the pork carcass has many layers of fat, which contributes to obtaining an ideal result. In addition, the meat fibers of the neck are always more tender and softer than, say, in the shoulder or back.

You should not take pork without fat, since completely lean meat is not suitable for barbecue.

We have decided on the meat and now you know which part of the pork is best to use for the barbecue. All that remains is to marinate it a few hours before frying.

What is the best way to marinate pork kebab?

There are a variety of marinades for barbecue. Previously, meat was simply preserved in fermented grape juice to preserve it longer. Now, no matter how sophisticated they are! Marinate in wine, pomegranate and lemon juice, kefir, kvass, mineral water, mayonnaise and sour cream. The main thing in any marinade is to combine the meat with onions, pepper and salt, adding a sour component.

Pork shish kebab on kefir

For 1-1.5 kilograms of pork you will need kefir, mineral water with gas (in a one-to-one ratio), salt, black pepper, spices, and onion chopped into large rings. To marinate pork kebab in this marinade, a few hours are enough (ideally, at least 3). After this, you need to shake off the remaining marinade from the meat and you can grill the kebab over the fire!

How to marinate pork kebab in vinegar

You will need:

• table vinegar 9% - 4 tbsp. spoons (for 1.2−1.5 kg of meat);
• sugar - teaspoon;
• onion - 2-3 large heads;
• water - 8 tbsp. spoon;
• pepper and salt.

Preparation

Remove membranes from the pork and divide into medium-sized pieces (about the size of a child’s fist). Rub the pieces with pepper and salt and mix well. Peel the onion, chop into thick rings, and add to the meat. Dilute the vinegar with chilled water, add sugar, stir, and pour into the bowl with the kebab. Stir the contents, cover with a lid and pressure, put in the refrigerator.

Quick pork kebab recipe

Ingredients:

• 600 g pork (neck)
• 4 onions
• 3 tbsp. l. vinegar
• 2 tbsp. l. Sahara
• 0.5 tsp. salt
• 0.5 tsp. pepper
• Chili pepper (optional)

Preparation:

The meat is cut into portions. The onion is peeled and cut into rings. Meat, onion, salt, sugar, pepper and vinegar are mixed in a container and sent to the refrigerator for some time to marinate. The meat will marinate in 2 hours, but it is better to leave it for a longer time.
The shish kebab is fried over hot coals on the grill. The meat can be sprinkled with chili pepper for spiciness.

Pork shish kebab with pineapple

Ingredients:

• 450 g pork tenderloin
• 2 bell peppers of different colors
• 1 can of canned pineapple
• 2 tbsp. l. honey
• 1 lime
• 1 tbsp. l. vegetable oil
• green onion feathers
• grated ginger
• parsley
• ground black pepper
• salt to taste

Preparation:

Mix honey and 2 tbsp. l. pineapple juice, season with salt and pepper. Place pork and bell pepper slices on skewers, season with salt and pepper. Grill, brushing with honey mixture. Add pineapple chunks, lime slices, green onions, ginger to the meat and drizzle with oil. Garnish with chopped parsley.

How to properly grill shish kebab?

In the question of how to properly fry shish kebab, there are a number of unshakable rules, as well as a dozen moments in which an amateur cook can show his creativity. Here are the secrets and secrets:

• The coals should heat evenly. To do this, it is necessary to maintain air circulation in the grill. If the coals become weak or, conversely, too strong, they must be blown up accordingly or poured with water, wine or beer. Before this, be sure to remove the kebab from the grill, because when blowing and pouring, burnt ash rises, which settles on the meat and can spoil the taste of the dish.
• Before threading the marinated pieces onto a skewer, the skewers should be preheated. And keep it over the fire for no less than five minutes. On hot skewers, the skewered meat immediately seems to “seal” the punctures, and the juice will not flow out of them during frying. This will make the meat both juicier and more tasty.

• Meat should always be cut across the grain and placed on skewers along the grain.
• Large pieces should be located at some distance from each other, since they will remain raw in places where they may come into contact.
• Also keep in mind the following: the heat from the coals is stronger in the center of the grill. Therefore, larger pieces should be placed in the center of the skewer, and smaller pieces closer to the edge.
• A distance of at least one, and preferably three, centimeters should be maintained between the skewers on the grill. We consider it an excellent tradition to alternate pieces of meat with onion rings, halves of tomatoes, large pieces of sweet pepper or zucchini strung on skewers. If you decide to try eggplant as a companion vegetable, remember to pre-soak it so that the taste changes from bitter to the familiar and familiar eggplant.
• It is absolutely not necessary to spray the meat with water, marinade or wine during frying, since the moisture that gets on the pieces begins to evaporate rapidly, which leads to burning of the pieces and uneven frying. You will only need water when the coals suddenly burst into flames to put it out.

When is the kebab ready?

When the kebab is covered with a golden crust on both sides, you should pierce it with a knife: if blood comes out, then you need to fry further. If the juice is white and there is not too much of it, then it’s time to serve the food (if in doubt, it is recommended to remove one large piece of meat from the skewer and cut it in the middle - this way you will certainly be sure of its readiness). Typically frying lasts about 20-25 minutes.

The most piquant question for many - when exactly should you turn the skewer over the fire - has a very simple answer: at the moment when meat juice begins to stand out on the side of the meat turned towards the fire, and the coals begin to hiss loudly, you should turn the skewer. And this should be done until the hissing disappears completely. After this, the skewers should be rotated often enough to ensure that your kebab browns as evenly as possible.

Wherever the kebab is prepared and no matter what it is called, the main secret is that it is prepared according to all the rules and with love, then you will be able to enjoy an unusual, juicy and most delicious dish on earth!