The first warm spring weekend – a trip to a picnic, rest among the friends, the family and, of course, the most tasty shish kebab with a smoke.
There will pass a little more time and there will come May holidays. Behind long winter months in stuffy city apartments, and with approach of sunny May days there is a wish to get out to a piknichok. The organized trip to a picnic with friends or family will deliver the mass of happy and joyful moments – fresh country air, a casual pleasant conversation and of course tasty food.
The main course on a picnic the shish kebab by right is considered. The basic rule of a juicy and fragrant shish kebab – at all don't bake meat over naked flame, it is necessary to wait for burn-out of firewood and to bake a shish kebab over the heat proceeding from coals. Good coals can be received from burn-out of seasoned wood of deciduous trees: birch, alder. It is possible to experiment with fruit chips: cherries, apple-trees, apricot. Don't use fir-tree or pine firewood, these pitch copies will impact to a shish kebab an unpleasant odor and relish. Of course, lay up skewers and lattices of a different type. Before use of a lattice it is necessary to cover with oil and to calcinate over fire that products didn't stick.
Pork shish kebab
For preparation of a pork shish kebab it is required to us on 1 kg of a fresh meat: on a pinch ground black and paprika, salt, 1 teaspoon of a dried basil, 1 large bulb.
Prepare a shish kebab from a fresh meat. We cut boneless meat on pieces on 50-60 grams. In the enameled ware we put the cut portion pieces which we salt, we strew with pepper, a basil, we add the onions cut with rings and we mix. We don't add vinegar. For pickling of a fresh meat 30 minutes there are enough.
While meat pieces it is pickled we warm a brazier, from that as the brazier will well get warm, the quality of the prepared shish kebab will depend. If not to warm a brazier up to the certain temperature, then coals will quickly cool down and the shish kebab will turn out dryish. That your shish kebab prepared juicy, we fry meat on strong to heat before formation of a ruddy crust from all directions. The kindled fat forming a crust won't allow outflow of juice from steaks, and the shish kebab will turn out juicy. And further naturally coals will begin to cool down gradually, and meat pieces will be worn out to a readiness stage.
The unusual aroma to a shish kebab will be given by a branch of the dry rosemary thrown on coals. When frying a shish kebab don't try to overturn often skewers, otherwise meat will dry up.
After the picnic don't forget to leave a glade in a primitive state. All garbage which burns can be burned, and it is better to collect in garbage bags and to take out to the specially allotted place for a garbage dump. Don't pollute that world in which you live and in which there will live your children and grandchildren. Protect the nature - it is the most important treasure in our world.