It is known that it is correct to prepare a shish kebab - the whole art. And it includes not only ability to well fry thoroughly meat, but also it is correct to pickle it. Both the taste, and aroma of a ready-to-eat meal therefore it is necessary to know bases of its preparation depend on correctly made marinade.
Even the skilled shashlychnik won't be able tasty to fry meat if it was incorrectly pickled. That options of pickling of pork there is great variety it is competently allowed to make not to everyone. However, having studied several basic rules, it is possible also most to become the guru in questions of pickling of meat.
If to return to the history of emergence of such dish as a shish kebab, it is possible to be surprised strongly, initially meat wasn't pickled. On coals put only a fresh meat of recently murdered cattle, checking thus its gustatory qualities. Respectively, the purpose of pickling of meat is to try to return it qualities fresh-killed: expand fibers, return moisture and a pleasant odor, remove the products which are formed at decomposition. It becomes by means of acid of natural origin, it also defines a basis for future marinade, sets base for creation of a bouquet of taste and aromas. Acid options for pickling a set. First of all the juice of vegetables and fruit which are combined with herbs and other spicery is used. As a basis for a shish kebab tomato, lemon juice, fruit puree from a kiwi well approaches. For marinade fermented milk products are considered as also widespread base: kefir, sour cream, koumiss. In some cases coal acid - usual mineral water is used.
The kiwi perfectly is suitable for fast pickling thanks to soft effect of fruit acid. Large a kiwi on kilogram of meat is enough to crush of one, and in 30-40 minutes the shish kebab can be fried.
If it comes to spices and spices, their set is formed only on the fan. It is simple to pick up spices for marinade: these are from 3 to 5 herbs which smell will be pleasant personally to the eater. It isn't necessary to try to present what smell this grass will give to meat, all the same nothing will turn out. The main thing that the smell of a grass wasn't opposite, I caused desire to inhale it once again. In a set of spices there is always a basis - a grass with not a really pronounced smell, such as parsley or sage. Add from two and more other herbs with more saturated smell to it - cilantro, a marjoram, caraway seeds, a basil in different proportions. Ready mix or a bunch of herbs should be smelled carefully, making sure that nothing causes unpleasant feelings. As the main spices used for marinade in most cases it is possible to call also a carnation, mustard, a sprinkling pepper and bay leaf. Usually add about one tablespoon of mix of a ground spices on one kilogram of meat.
Salt to marinade isn't added, otherwise meat will lose a lot of juice. It is possible to salt a shish kebab in 10 minutes prior to threading on skewers. There is a special type of a shish kebab which falls down small salt in the course of frying.
Concerning alcohol it is impossible to give the final answer. If meat wasn't frozen, alcohol will interfere with loss of juice and will give additional aroma. From strong alcohol add couple of tablespoons of whisky or cognac to marinade. Ways of pickling of pork in beer and wine which should be added slightly more - about 35 grams on kilogram of meat are also known. It isn't necessary to use mayonnaise or store gas stations, they do a shish kebab dry. It is much better to add to marinade mayonnaise in 15-20 minutes prior to threading of meat on skewers. It will also make marinade more dense that will make it convenient for watering of meat on coals.