Ahead summer, so, it is possible to consider a season of shish kebabs officially open. It would seem how to make meat on a brazier, knows practically everyone. And here is how to make this dish tasty and juicy? And there are secrets.
Choice of meat
Of course, ideal meat for a shish kebab – mutton. But not all like a specific smell of this meat therefore pork is quite often used. When choosing meat it is necessary to pay attention to its appearance. Pork has to be freshen, soft, from an old, not fresh meat the ideal shish kebab won't turn out.
Pork should be chosen not too fast, but also not really fat. Pork neck is ideal for a shish kebab and also gammon, a scapula are used. Brisket won't approach.
Besides pork the shish kebab is cooked from veal, by turkeys, chickens and even fishes.
How to cut meat
Correctly cut meat – very important point at preparation of a shish kebab. The size matters here. It is heavy to fry thoroughly huge pieces, and small slices will burn and will become dry. Respectively, averages, and the main thing, approximately identical pieces are necessary.
Meat should be cut across fibers. And, of course, it has to be much, let will remain better.
How to make marinade
In the Caucasus, the homeland of a shish kebab, rather often pickle a shish kebab with salt, pepper and onions. Plus own juice of meat. However, can invent the own recipe of marinade everyone.
Ideally meat is pickled by 10-12 hours, well or at least 5-6.
There is an opinion that meat should be salted in 5 minutes until ready, but it doesn't concern a shish kebab. Salt a ready shish kebab it is useless.
How to fry
The shish kebab on skewers looks very beautifully, but a skewer take a lot of place on a table and to eat not really conveniently. Therefore a lattice for a grill – quite useful invention.
They say that the best shish kebab turns out on fruit firewood, for example, plum, cherry and so forth. But, as a rule, the shish kebab prepared on fruit firewood almost doesn't differ from what was prepared on oak. Therefore it is possible to use any trees, except coniferous. Their pitches will spoil a dish.
And here, firewood burned through, coals are ready, the shish kebab is fried. But you shouldn't relax, fight against tongues of flame is necessary. Therefore the water small bottle won't interfere with a row. Only it is necessary to work carefully that not to fill in other coals.
Readiness of a shish kebab is checked a cut of the biggest piece to a skewer. The juice emitted from it has to be without color. If there is blood, send to a dozharka.
How to give a shish kebab on a table
Shish kebab – a dish absolutely creative. Not only that it is possible to conjure over marinade, and it is possible to decorate it differently. Alternate a shish kebab on skewers to vegetables (eggplants, squash, paprika, tomatoes, onions), and chicken or from a turkey even to fruit.
After the shish kebab was removed from a brazier, it is useful for it "to have a rest" a little, for example to cover or inwrap in a foil. It is possible to sprinkle red dry wine or pomegranate juice, to add fresh greens. In about 10 minutes the shish kebab is ready!
Giving and on a lavash which becomes impregnated with juice of meat and becomes great addition to a dish is remarkable. Well and vegetables will approach, as well as possible. Greens, fragrant tomatoes, a paprika, fresh cucumbers and the baked eggplants and zucchini.