Not each hostess knows how to prepare a tasty and juicy shish kebab. And advice of experienced cooks will help in it. It is enough to know several secrets of a tasty shish kebab to prepare really tasty and juicy dish.
There are several secrets of a tasty juicy shish kebab at once. All is the best of all to use them at once.
1) It is necessary to choose a fresh meat. So, pork has to be pinkish (not red) with white streaks. For check on a piece it will be required to press a finger. If the surface as fast as possible returns to a starting position, so a fresh meat. Of course, it will be possible to determine freshness and by a smell.
2) Refrigerated meat and fish categorically aren't suitable for a shish kebab. Otherwise the dish will turn out not fragrant and too dry. It is the best of all to buy fresh pieces.
3) That meat after preparation was juicy, it is recommended to cut it on large pieces. However, they should be prepared slightly longer.
4) It is necessary to cook any meat not on naked flame, and over carefully heated-up coals.
5) It is the best of all to string on skewers serially pieces of meat and fat. This secret doesn't concern fish. Before threading it is necessary to warm up carefully skewers on fire.
6) The best firewood for a shish kebab - cherry and apple-tree.
7) Ready steaks or fishes keep within a pan (it is possible to add to it the crushed greens), are covered and left to infuse for 7-10 minutes.