How we loved refined rest ""ол an inclusive"", nothing will replace a spring and summer unification with the nature, a fire and, of course, brochette. There are several commandments, keeping which you derive a lot of pleasure and a fine shish kebab.
- The taste of meat is good in itself. The marinade - the better is simpler. Salt and a sprinkling pepper - a great option! It is possible to add the onions cut with rings which are slightly trampled down for bigger juiciness. If all of you want to improve taste of meat, try not to be overzealous. Cumin, a coriander, paprika, garlic - your best friends in this pleasant business. In a ram it is possible to add a handful of berries of blackberry and mint which need to be kneaded previously. In chicken - kefir or (not and!) turmeric. Lemon juice or wine can be added, only if your meat old and promises to be tough.
- Ideal option of firewood for a brazier - a grapevine. If suddenly it wasn't, then logs of deciduous trees, for example birch, oak or apple-tree - from the last fine imperceptible slightly sweetish aroma turns out. It is undesirable to use coniferous logs - meat will taste bitter, despite the greatest marinade. Starter fluids - inadmissible for the normal man (and harmful to taste of a shish kebab) a thing as he is able to make a fire by means of one match and dry sticks. And with ready coals of problems shouldn't arise at all.
- All products have different time of cooking. Most quicker fish prepares. And rather mostly weakest heat. Further there is a chicken, and then already meat which needs much more time and a heat.
- From coals to top of a shish kebab there has to be height in 4 fingers - the distance checked by time and one thousand shashlychnik. It is desirable not to fill one edge of a brazier with coals. There it will be possible to shift almost ready a skewer with meat that they ""reached"" on weak heat.
- Steaks with onions on a skewer alternate laymans which don't know that very quickly onions blacken and turn into pieces of coal which only spoil taste of meat. And here to insert fat pieces between meat - a great idea. Meat will be much more juicy and is more gentle.
- Oddly enough - don't fill in with water coals which began to burn. It is necessary to salt them, it not only will bring down fire, but also won't allow to fuse to the fat flowing from meat. The burned fat will give even to the best meat bitterish smack.
- If before putting meat, you throw a branch or two spicy grasses on coals, then the spicy aroma will a little smoke slightly your shish kebab, having impacted it brighter relish. On the fan it can be rosemary, a sage, Tarhun, parsley.
- If you conformed to the previous rules how to make a tasty shish kebab, then mayonnaise and ketchup not only won't help, but also will harm to enjoy great taste of meat. Fresh bread, vegetables and, perhaps, salt - here everything that is necessary for addition.