Shish kebab... Yes, with smoke. Well, who isn’t attracted to this wonderful smoked meat aroma? But the most important thing is the preparation of this dish, and before that, the method of marinating it is no less important.

Marinade

There are hundreds, then dozens of such recipes for sure. Some marinades best emphasize the taste of chicken, rabbit meat, others pork, others - lamb, beef. Each owner has his own types of favorite marinades for different types of meat. The right marinade will soften the meat and give it an aroma and its own taste.

If you don’t have your favorite types of marinade, then for the first time we can offer a classic universal marinade, suitable for all types of meat and proven by more than one generation of eaters. A classic of the genre is a marinade with a lot of chopped onions, lemon juice, salt and spices. You can add spices such as ground aromatic pepper, red or black, basil, bay leaf, garlic and others.

Brazier

It is very important to follow the cooking principles. As a rule, this dish is prepared on a grill using coals or firewood. Not all types of firewood are suitable - it is completely wrong to use maple, spruce, pine, alder, smoke from these types of trees will fill the meat with carcinogenic harmful substances. Cherry, ash, pear, birch or oak are perfect.
Try to use only dry firewood and do not pour chemicals on it for better ignition.

The firewood must burn out. And you need to fry the meat not on an open fire from wood or on its smoke, but on red-hot coals. Move the skewers closer to each other on the grill. While frying, baste the meat with the remaining marinade, water or white wine. This will prevent the meat from drying out, and the firewood will extinguish unnecessary flames during frying. If a flame flares up during cooking, you can sprinkle the coals with salt - the fire will go out.

Readiness

To check readiness, cut one of the pieces of meat on a skewer lying on the edge of the grill with a knife. If there is no red juice or blood inside, then the dish is ready.
Coarsely chopped vegetables, salads and fresh herbs are suitable as a side dish.
The most suitable drink for ladies is wine, for men - beer, vodka, cognac, for non-drinkers - Borjomi mineral water, tomato juice.

Have a nice picnic!

If you think that meat is meat in Africa, then you are very mistaken.
Moreover, a similar dish in other countries has a completely different name, original product for preparation and tradition of absorption. Check it out. You had no idea how different meat grilled over charcoal can be.

1. Carn asada (Mexico)

Carn Asada is thinly sliced ​​grilled beef wrapped in tacos and burritos. It can be served with guacamole, salsa, fried onions and beans. The marinade sauce is usually simple and consists of lemon juice, garlic and pepper.

2. Chuan (China)

These are small pieces of meat fried on skewers. Chuan originated in China's Xinjiang province and has spread to the rest of the country, especially Beijing, in recent years. Chuan can be seasoned to taste, but usually includes cumin seeds, pepper, salt and sesame oil. For chuan, completely different meats are used, including fish and chicken.

3. Bulgogi (South Korea)

Bulgogi is beef marinated in soy sauce with the addition of garlic, pepper, pear, green onions, ginger and porcini mushrooms to give it a special taste.
Before serving, the meat is usually wrapped in lettuce leaves and sprinkled with garlic. It also comes with a special sauce.

4. Yakiniku (Japan)

The meat is fried over coals without prior marinating, but after it is ready, it is eaten with sauce. Like most sauces in oriental cuisine, it is sweet and sour based on soy, sesame and garlic.

5. Satay (Thailand, Malaysia, Singapore, Indonesia)

The meat may vary depending on the region, but the marinade remains common. Unlike Chinese cuisine, coconut milk is used here. The peanut butter sauce with ginger, garlic, pepper and salt makes the meat very filling, so you won't be able to eat too much.

6. Lechon (Spain, Philippines, Cuba, Puerto Rico)

This is a whole pig roasted on a spit. It looks quite creepy; instead of traditional street sausages, a whole carcass is cooked on coals. It is the national dish of the Philippines, where it was introduced by conquistadors in the 16th century, and is also enjoyed in Puerto Rico and other Spanish-speaking regions of Latin America. And although in each of these countries it is called the same, the tastes are different depending on the region.

7. Tandoori (India, Pakistan, Bangladesh)

Tandoori is chicken cooked over fire in a clay oven called a tandoor. The meat is marinated first in yogurt and then in tandoori masala spices, tada includes a mixture of garam masala, garlic, ginger, onion and cayenne pepper.

8. Souvlaki (Mediterranean)

Usually, pork is used to prepare souvlaki (traditionally in Greece), less often lamb and chicken or fish (in other countries or for tourists). The meat is cut into small pieces and marinated in a mixture of olive oil, oregano, lemon juice, salt and pepper, then they are threaded onto short skewers and the kebabs are cooked over an open fire or on a baking sheet placed on coals, due to which the meat turns out to be quite dry.
Souvlaki is considered Greek fast food and is sold in almost all fast food restaurants and snack bars.

9. Braai (South Africa)

Barbecues are called Braais in South Africa. To prepare it, local chefs make a container from a metal barrel, cut it in half, put metal mesh and meat on top. Exactly what kind of meat this is depends on the region and can range from chicken wings with peanut butter and apricot jam to zebra meat with sauce, although this is not common.

10. Yerk (Jamaica)

Yeerke is a Jamaican style of grilling marinated or smoked meats in a very hot mixture of spices called Jamaican Yeerke Spice Blend, which has spread with Caribbean cuisine throughout the world. Yerk is traditionally used for chicken and pork; it is used to rub the meat or add liquid (water, lemon or orange juice, vinegar...) to make a marinade. Modern chefs also use the Yerk spice mixture to prepare fish, seafood, beef, lamb, sausages, and tofu.
The two main ingredients of yerke are Jamaican (allspice) pepper and hot red pepper, which can be supplemented with cloves, cinnamon, green onions, nutmeg, thyme, garlic, ginger, and salt.

Japanese style shish kebab

Since ancient times, in Japan they cooked meat over hot coals, stringing pieces of it on bamboo sticks 15 cm long. As a rule, this is poultry. Balls rolled from minced meat, offal, and chicken skin are also strung together. That’s why the kebabs got the name “yakitori” (fried poultry).
Particularly popular is “motsuyaki” - pieces of fried pork liver. This dish is rich in iron and vitamins.

The secret of delicious yakitori is the sweet and sour soy-based tare sauce, which is sprinkled over the fried meat.

The finished kebab is sprinkled with hot pepper mixed with other seasonings.
Only a foreigner would remove pieces of meat from bamboo daddies. The Japanese eat it, biting it straight from the skewers and washing it down with cold beer.

Ingredients: 6 tbsp. tablespoons red table wine, 6 teaspoons soy sauce, 1/2 teaspoon granulated sugar, 1/2 teaspoon ground ginger, 2 chicken, 1 green leek, 1 bunch of green onions, 1 fresh paprika, 1 Art. spoon of bread flour.

Mix wine, soy sauce, sugar, ginger, put the dish on the fire, let it boil, add flour, stirring so that lumps do not form, and cool.

Remove chicken meat from bones and cut into small pieces.
Cut the onion into 2 cm pieces.

Cut the paprika in half, remove the core and seeds.

Place the meat, peppers and onions, alternating, on skewers, pour over the sauce and fry on each side for 12 minutes.

A few different kebabs

In the summer, many people go on picnics or have barbecue dinners at their summer cottages. Therefore, these recipes will always be useful to you. Although I am sure that many have their own “traditional” recipes. But I think that you shouldn’t miss new ones, since they too can become your favorite recipes. For example, you have some kefir left and the question arises, what to do with it? And it can be used for marinade. There are some fish of different types left, then prepare a shish kebab from it, adding various vegetables. And the kebabs turn out very tasty. Try them, you will really like them.

Fish kebab

Ingredients: salmon - 1 kg, lemon - 1/2 pcs., salt, pepper - to taste

Preparation:

Cut the salmon and separate from the bones. Cut the fillet into pieces.

Season with salt, pepper and lemon juice. Thread the fish onto skewers.

Bake the shish kebab in the oven for 10 minutes.

Chicken kebab with kefir

Ingredients: chicken wings - 2 kg, kefir - 0.5 l, salt - to taste, chicken seasoning - to taste, greens - any, onions - 1 - 2 pcs.

Preparation:

Mix kefir with salt and spices for chicken. The marinade should be moderately salty, because the wings are small in size and will salt quickly.

Cut the onion into rings and leave the greens whole so that you can remove them from the marinade later.

Wash the wings well and place in a deep plate. Add onion, herbs and pour kefir. Leave to marinate for 3 - 4 hours.

When the coals are ready, thread the meat onto skewers and bake.

Readiness is determined by color and juice. If the meat juice is clear, the wings are ready.

Classic pork shashlik

Ingredients: pork on the bone - 2 kg, acetic acid - 2 tsp, ground black pepper - to taste, onion - 4 pcs., salt - to taste, bay leaf - 1 - 2 pcs.

Preparation:

Rinse the meat and cut into medium-sized portions, it is necessary to cut so that each piece of meat is on the bone. Place all the chopped pieces of meat in a deep enamel container, pepper and salt to taste.

Peel the onion and cut into thin rings. Mix onions with pieces of meat.

Preparing the marinade: Take about 3 liters of boiled water and mix it with acetic acid. Pour the prepared marinade over the pork so that it completely covers all the pieces of meat. Place the meat in a cool place and let the kebab continue to marinate for ten hours.

Light a fire in the grill and place the marinated pieces of meat on the prepared grill and fry over hot coals.

The grill with kebab must be turned over all the time, this is necessary so that the pieces of meat are evenly fried. While cooking the pork, baste the meat occasionally with the remaining marinade. Continue cooking the kebab until the meat is golden brown.

Quick pork kebab

Ingredients: pork - 2 kg, onions - 4 - 5 pcs., bay leaf - 5 pcs., ground black pepper - 1 tsp, saffron - a pinch, salt - to taste.

Preparation:

Cut the meat into portions and place in a vat for marinating.

Grind the onion in a meat grinder and add it to the meat.

Pepper, add saffron, bay leaf, salt and mix everything well.

Let marinate for 10 - 15 minutes. and thread on skewers and fry the kebab in the usual way.

Shish kebab in a frying pan

Ingredients: lean pork (soft) - 400 g, red bell pepper - 1 pc., onion - 1 pc., salt and spices - to taste, balsamic or vinegar - 1 tbsp. l. vegetable oil - 20 ml, herbs - for serving. Also wooden skewers or sticks.

Preparation:

Cut the washed pork into medium pieces; it is advisable to choose meat that does not contain much fat and lard.

Rub the pork with salt and pepper, as well as other spices to your taste (coriander, nutmeg, curry or turmeric). Then pour vinegar or balsamic over the meat, add onions chopped into large rings. Leave the kebab in the spices with onions for 20 - 30 minutes.

If possible, cut the bell pepper into circles so that they can be threaded onto a skewer.

Now collect the kebab. Thread a piece of meat onto a skewer, then a slice of onion and a slice of pepper. So alternate 3-4 times until the end of the skewer.

Heat a grill pan and pour oil into it. When the oil is hot, you can put the kebab into it. Reduce heat to moderate. Fry the kebab in a frying pan, turning on different sides, for 6 - 7 minutes, no more. (PS: add a little oil)

Serve shish kebab, fried in a frying pan, on green lettuce leaves or with other herbs and vegetables.

Mediterranean-style vegetable kebab

Ingredients: any vegetables - 1 kg, garlic - 2 - 3 cloves, olive or vegetable oil - 5 tbsp. l., rosemary - a pinch

Preparation:

Combine the oil with the garlic and rosemary passed through a press.

Peel and chop the vegetables. Pour in the prepared marinade and leave for a few minutes.

Then place on a grill or thread on skewers and bake over coals until the skins brown.

Vegetable kebab without marinating

Ingredients: sweet green pepper - 3 pcs. onion (small) - 3 pcs., tomatoes (medium) - 3 pcs., eggplant (medium) - 1 piece, lemon - 1/4 piece, vegetable oil.

Preparation:

Peel the peppers and onions, cut off the stems and stems of the eggplant, cut into 3 pieces crosswise and grease the cuts with vegetable oil.

Thread the pepper onto the skewers first, then the eggplant, onion, and tomato - you get 3 servings.

Coat the vegetables on skewers with oil, fry over smoldering coals until soft, serve with a sprinkle of lemon juice.

Bon appetit!

Summer is picnic season, and it’s hard to imagine an outing without barbecue. Fragrant, appetizing meat dishes cooked on the grill are loved by adults and children. It is only generally accepted that delicious food is harmful. This statement is also typical for kebabs. Still, a lot depends on the choice of meat, marinade and proper preparation.

Beneficial features

Kebab is not included in the category of healthy food. This is a fried and fatty food, but it has beneficial properties.

It is believed that when properly prepared, kebab reduces the risk of developing cardiovascular diseases and arthritis. This dish also contains more vitamins and microelements than regular fried beef or chicken. And meat cooked over charcoal is lower in calories. Real shish kebab is a dietary dish that is baked and not fried.

Possible harm

The harm of kebab is associated with the presence of carcinogens in it - substances that provoke the development of cancer. They are contained in the fumes produced when fat hits hot coals. Benzopyrene, which is hazardous to health, rises and settles on pieces of meat. Therefore, it is not recommended to eat dark, overcooked crust - it contains the largest amount of dangerous substances.

There are those who refute the claim that kebab is carcinogenic. Carcinogens are actively formed when meat is fried in a frying pan in a large amount of oil. They also appear in the oil itself when it is heated, especially repeatedly. So meat cooked without oil contains much less carcinogens. Accordingly, the risk of developing cancer is lower.

The marinade in which meat is soaked is also not the healthiest product. The fact is that vinegar is often used. It softens meat fibers and protects against harmful microorganisms, since many of them die in an acidic environment. This reduces the risk of poisoning, but you should not eat such kebabs often or in large quantities. Vinegar is harmful to the stomach and pancreas, liver, and kidneys.

If overcooked meat is dangerous because it contains carcinogens, then poorly fried meat contains pathogens of various infections, E. coli, which provoke the development of dysbacteriosis.

Video: Stalik: lamb shish kebab

Contraindications

Lamb is difficult to digest, so people with gastrointestinal diseases are better off grilling other types of meat over charcoal. If the acidity level is unstable, you should not abuse kefir marinade. It leads to bloating and heartburn. In this case, you should not drink wine either - it will slow down the digestion and absorption of meat, which can also cause an upset stomach.

If you have a stomach ulcer, duodenal ulcer or liver disease, you should not eat kebabs with hot seasonings or ketchup; you should also avoid lemon marinade. Doctors do not recommend eating kebabs often for elderly and kidney patients, but they can be enjoyed occasionally.

What meat makes the healthiest kebab?

The European Dietetic Association published the results of a study in which rabbit meat was named the most dietary type of meat. Scientists have proven that it is easiest for the body to absorb. Modern pediatricians recommend feeding children meat regularly, and, in their opinion, it is necessary to start with rabbit meat. It cannot be called completely hypoallergenic, but it provokes allergies much less frequently than chicken dishes.

Beef

If you are going to use beef for making barbecue, choose young meat. The old can have time to accumulate harmful substances and saturated fats, which provoke oxidation reactions and accelerate the aging process.

Young beef and veal are especially rich in complete, highly digestible proteins, and these are building materials for the body's cells. They also contain a lot of iron and vitamin A. Old meat

Calorie content of 100 g of young beef kebab is 250 Kcal.

Pork

Sexologists advise eating pork kebab. Only in the fat of this type of meat is there

arachidonic acid. It is necessary for the synthesis of sex hormones in men and women. Among all products, only lard does not accumulate radionuclides.

However, pork is dangerous for your figure due to its high content of saturated fats, which cause weight gain quickly. To curb this effect, it is worth soaking the meat in lemon juice. It activates metabolism and slows down fat absorption. Lemon juice can be diluted with mineral water, adding a little mustard. This will make the kebab more tender.

Calorie content of 100 g of pork ham kebab is 280 Kcal, from ribs - 320 Kcal, from neck - 340 Kcal.

Mutton

It is believed that this type of meat is very fatty and difficult to digest. This statement is only partly true. Of all the meats, only lamb was included in the “energy” diet, which is so popular among Americans. The essence of such a nutritional system is the use of foods that help convert consumed calories into energy, which supports the body when playing sports.

Lamb is also rich in lecithin. This substance improves brain activity and regulates the release of insulin into the blood. Only this type of meat contains fluoride, which is important for strong teeth.

Calorie content of 100 g of lamb shish kebab is 320 Kcal, from a shoulder blade - 280 Kcal. It is recommended to eat such dishes once a week, not more often.

Chicken and turkey

Poultry kebabs are good for the heart. Only nowadays it is difficult to find chicken that is not stuffed with antibiotics. Good chicken also contains a lot of vitamin B6, more than other types of meat. It is also rich in proteins, which support the functioning of the nervous system, strengthen the immune system and help resist stress.

Turkey is a dietary product that is recommended for those who are overweight. It is similar in phosphorus content to fish, and this element makes bones and joints strong. Recently, scientists have found that this type of meat contains a substance that improves the synthesis of melatonin, a hormone responsible for sleep. If you have problems falling asleep at night, it is useful to occasionally treat yourself to turkey kebab.

Calorie content of 100 g of shish kebab from chicken breast is 100-120 Kcal, from turkey breast - 150 Kcal, from ham - 160 Kcal, from wings - 180 Kcal.

It is recommended to eat up to 250-300 kebab per day. Any excess will not only be deposited in the form of extra pounds on the hips and waist, but will also increase the risk of getting gout. Meat is rich in purines. They are broken down in the body into uric acid, the excess of which causes inflammation and swelling of the joints.

Marinade

Instead of vinegar as a marinade, doctors recommend using mineral water, yogurt and kefir (if everything is in order with the acidity in the stomach), and dry wine. The meat is also tasty when cooked in its own juices. You can add onions, lemon, even kiwi. Adding one of the following spices - galangal, Chinese ginger or turmeric - will help make the kebab more healthy.

What to eat and wash down the dish

Beef, lamb, and pork should not be eaten with foods that contain a lot of starch. These are potatoes, pumpkin, corn, squash - you cannot serve them with barbecue. The starch contained in such vegetables binds protein. As a result, it becomes difficult to digest meat.

But kebab goes well with green vegetables, white and red onions, fresh cilantro, parsley, wild garlic, lettuce, and dill. They reduce the harm of meat cooked on charcoal and make it easier to digest.

Before a picnic, do not fill up on fast carbohydrates, otherwise you will then feel an acute feeling of hunger and eat too much kebab. Do not serve sausage, cold cuts, sprats and other “heavy” snacks that contain a lot of fat and salt with the main course. If you have stomach problems, hot seasonings, ketchup, spices, and lemon juice can be replaced with pomegranate juice or tomato paste.

Key preparation points

Before cooking, the meat must be thoroughly marinated. Soaking in a good marinade (especially sour) protects against germs, carcinogens and poisoning. Harmful microorganisms do not survive in an acidic environment.

It is better to grill shashlik not on coals, but on wood. Start cooking 20-25 minutes after using lighter fluid - during this time its vapors will disappear.

Many people like to drink barbecue with alcohol. This combination destroys the liver, but to improve the breakdown of fats, you can wash down the meat with 100 g of vodka, and ideally it should be replaced with red wine. If you wash down the kebab with water, let it be non-carbonated. Still, it is better not to drink at all during meals. Water dilutes gastric juice, and because of this, food is digested more slowly.