With the advent of warm days, most people try to find free time from work and go to the country. Friendly gatherings in the gazebo is one of the best types of recreation that allows you to forget about the hectic everyday life and really relax. The highlight of this amazing pastime is the favorite of all peoples – shish kebab. This dish, beloved by all nations, has firmly entered our country life and today it is difficult to find an alternative to it, and it is not necessary.
There are many different options and ways to properly cook barbecue in the country. Having studied international experience in its preparation, it can be noted that the main point in this process is the correct choice of the main ingredient. Regardless of individual taste preferences, whether fish, chicken, beef, veal, pork or lamb should be chilled and necessarily fresh. Frozen or fresh meat is not suitable for cooking barbecue, as the dish from it will be without enough nutrients and not very juicy. The correct choice of part of the carcass is also important. From pork neck and lamb ham barbecue turns out the most juicy and tender. Pork ham will be a bit dry and beef will be tougher, although the tenderloin can make an excellent kebab. The ideal choice would be veal, which will exceed your expectations both in terms of taste and in terms of useful qualities. Also a good barbecue is obtained from chicken. Its tender meat cooks quickly enough, and you can even use wings in it.
We decided on the meat, now it’s the turn for the marinade. It is based on the main ingredients – coarse salt, allspice, onion and, if desired, any liquid that imparts acid. It can be, for example, wine, yogurt, milk or pomegranate and lemon juices. Just don’t add vinegar. It can only serve as a disguise if the meat is not very fresh, or vice versa is too tough.
For the proper preparation of shish kebab in country conditions, you must first salt the meat, then pepper. An ideal option for this is mashed allspice peas. Now add the chopped onion. For fresh meat, all of the above is enough, if the meat is not very fresh, then you need to add a certain liquid. For example, pork is usually soaked in wine, curdled milk, or sour juices, chicken is usually soaked in wine or milk, veal is soaked again either in wine or curdled milk, and lamb is ideally marinated in sour juices. When marinating barbecue, you should pay special attention to the dishes. The meat should be in a glass or enamel bowl. Given these recommendations, you can be sure that no extraneous smells and tastes will spoil your excellent dish.
For perfect readiness, complete frying and avoiding dryness, we recommend cutting the meat into medium-sized pieces of approximately 5 centimeters both in length and width. The chicken is strung on a skewer, chopped into pieces along with the bone, although it is more convenient to fry the wings on the grill. When stringing on a skewer, you can put either a ring of onion or sweet pepper between pieces of meat. Thus, separating the pieces of meat, the kebab will be fried more evenly. It will be possible to judge the readiness of meat by its juice. If, after cutting a piece, the juice will be transparent, then the kebab is ready, if it is red, then you need to fry it more.
It is also necessary to choose the right firewood when cooking barbecue. It is best to use oak, birch, vine, linden or any other type of fruit tree. They will give the dish a unique taste that can allow you to enjoy an incredible taste even without using additional sauces.
Enjoy your meal!