Cooking on an open fire can cause a lot of inconvenience to an inexperienced cook. The heat coming from the coals is hard to control, exactly how to determine the cooking time of a dish. We hope that after our advice from this material problems with hot meat on the grill you will no longer arise.
How correctly to fry a shish kebab on a brazier?
Despite the fact that a piece of meat you choose as the basis for your shish kebab, its juiciness and taste is determined by a group of similar factors.
Make sure that you have selected a piece of meat from the correct cut of the carcass, in which there are layers of fat and a minimum of veins. The selected piece is cut into cubes with a side of about 5 cm and placed in a container of glass or covered with enamel, so that the dishes do not react chemically with the components of the marinade. Bay the pieces of marinade, about the compositions of which we will talk in detail later, put the future shish kebab under the press, ideally for 6-8 hours. Chop the chilled meat on an oiled skewer along the fibers and proceed to the key moment - roasting. Before placing over ignited coals, the pieces can be greased with an extra portion of butter or sauce, like the same barbecue, so that the meat is quickly covered with a crust that would not allow the juice to escape.
Before frying shish kebab on the grill, kindle the firewood from the vine or the wood of fruit trees and let them completely burn out. Take care that the coals are not burned too hard, let them burn for another 3-4 minutes after the fire disappears, so that when the skewers are placed over the heat, the meat does not start burning outside, remaining moist inside. The ideal height for placing skewers is determined with a piece of paper: if the sheet placed above the coals does not burn, but smoldering - you have found the necessary point. The further course of the process and the cooking time depend entirely on what kind of meat you have chosen, with what slices it is cut and how much the charcoal is kindled, usually the cooking time varies from 15 minutes to half an hour.
How to fry shish kebab from beef on the grill?
Beef is not considered to be the easiest to cook with meat, so if the choice is already made in its favor, buy a piece from the back foot where there is more fat. Marinate the meat longer so that the fibers can soften. As a basis for the marinade, you can use the following recipe, the output will result in a mixture that is enough for marinating 500 g of meat.
Ingredients:
- lemon juice - 30 ml;
- beef - 500 gr;
- red wine vinegar - 15 ml;
- 1 lemon peel;
- ground cumin - 1/2 tsp;
- olive oil - 60 ml.
Preparation
Whisk all the ingredients together and pour into them pieces of beef. Leave the shish kebab under the press in the refrigerator for at least 6 hours.
Marinade for the same recipe is suitable for preparing shish kebab from chicken fillet on the grill.
How to cook shish kebab from pork on a grill?
Pork is considered to be the most suitable meat for shish kebab because of the abundance of fatty interlayers providing juiciness. The ideal piece is a pork neck, minimally involved in movement, and therefore it turns out to be tender regardless of the length of stay in the marinade.
Ingredients:
- yoghurt - 60 ml;
- pork - 500 gr;
- ground cumin, pepper - 1 tsp each;
- paprika - 1 tbsp. a spoon;
- garlic teeth - 3 pieces;
- onion - 70 g;
- parsley greens - 1 tbsp.
Preparation
In a stupa with a generous pinch of salt, grind the garlic paste into a paste. Mix garlic paste with spices and yogurt, pour into slices of pork. Next, send parsley and large onion rings, then mix thoroughly, mash the meat, and put in the refrigerator for a couple of hours.
How many fry shish kebab from pork on the grill will depend on the thickness of the pieces. Check the readiness, cutting the meat: if the juice from it is transparent - the pork is ready.