With approach of warm spring days, the increasing number of people dreams of a picnic with a smell of fragrant fried meat and a fresh juicy vegetables. It is rather simple to make a soft gentle shish kebab. The main thing in this process — correctly prepared marinade.
The recipe of the shish kebab pickled in mineral water
To prepare the most tasty shish kebab on the offered recipe, prepare the following ingredients: - pork meat — 1.5 kg; - a lemon — 4 pieces;
- onions — 1 kg; - mineral water — 1.5 l;
- salt; - spices. It is very important to approach the choice of meat carefully. Give preference to a fresh house pork. A cervical part or gammon perfectly will be suitable for a shish kebab. Not less tasty shish kebabs will turn out also from pork ribs. Pay attention that if you decide to prepare a shish kebab from edges, then their this recipe will require bigger quantity, than pulp, about 2 kg.
Cut meat small equal pieces. Divide ribs into flank steaks, up to 1-2 edges. Carefully wash up lemons and squeeze out juice. To facilitate juice expression process, previously put a citrus in boiled water for 2-3 minutes or warm up in the microwave oven. In deep ware well mix meat with lemon juice. Cut the peeled onions in small cubes or thin half rings. Add to a bowl with meat. Well mix everything, salt, pepper and season with spices. It is the simplest to use ready mix of barbecue seasonings. It is possible to prepare such mix independently. For this purpose mix a black sprinkling pepper, red and white pepper, add paprika and khmeli suneli, fill a little coriander and cumin. Carefully mix everything in ware with meat and leave for 15-20 minutes in the room. Fill in the prepared shish kebab with highly carbonated mineral water and pickle at least 2 hours. The ideal option is to leave meat wetted for the night.
About marinade
There are some rules to which it is necessary to adhere to prepare remarkable gentle shish kebabs. First, meat has to be completely covered with marinade. Very good effect will give the press laid on the topmost layer of meat. It won't allow meat to lose juice, as a result the shish kebab will turn out softer and is more juicy. Marinade from mineral water affects structure of meat only thanks to the vials of gas getting into it. At the same time such marinade doesn't add to a shish kebab any foreign peculiar flavor as wine or vinegar. Therefore choose such way of soaking if you want to emphasize natural taste of fried meat. Try various ways of pickling of meat, and you will find for yourself the ideal recipe of shish kebabs.