In the spring and in the summer during week-end many like to fry shish kebabs outdoors. Of course, it is possible to buy already ready marinated shish kebab. But it is much better to pickle meat independently, with soul, then the shish kebab precisely will turn out tasty. The main thing is nobility and follow several rules of its preparation of a shish kebab.
Instruction
1. First of all it is necessary to choose the correct meat. A tasty shish kebab prepare from mutton isn't obligatory. A fine alternative – pork. It is better to take a neck, there are a meat and fat. But it is possible to buy and other pieces, the main thing that there were no veins, there was a little salets for taste. Certainly, meat has to be fresh. To define it, press on its surface. If meat springs and at once is straightened, it is fresher. If the vmyatinka long doesn't finish, it is better not to take such meat.
2. Meat needs to be pickled correctly. But at first it is important to cut it intelligently – across fibers, pieces 3 cm thick the optimum size of pieces – 6х6х3 or is slightly more. These pieces should be wetted in vinegar solution with water, salt, pepper, bay leaf and onions circles. Onions circles – about 0.5 cm – don't need to be divided into ringlets. It is necessary to presoak for 2-4 hours, no more.
3. The good shish kebab has to be preparing on the correct firewood. An optimal variant – any fruit trees, for example, an apple-tree, cherry, an apricot. It isn't recommended to use trees of coniferous breeds, a maple, an ash-tree, a poplar, an alder, a willow, an elm, an acacia, an aspen, a rowan. Pitches of these trees when burning emit carcinogens, meat shouldn't become impregnated with them. In a brazier from firewood it is necessary to prepare coals, gasoline and other starter fluids it is better not to use.
4. When the flame ceases, it is possible to put the shish kebabs strung on a skewer on a brazier. It is better to take skewers flat that when turning the steaks on them didn't turn. Shish kebabs should be strung densely. Alternating them onions circles, tomatoes. When frying the shish kebabs should be overturned and watered with marinade constantly. If coals give fire, they should be extinguished, sprinkling water that shish kebabs didn't burn down.