Which meat is better for kebabs?

Spring and summer are associated in many with the occasional shish kebab cooked on the fire during the weekend. At the same time, each family certainly has its own way of preparing this, at first glance, simple dish, the way to choose meat and its pickling. We decided to collect all the subtleties of the approach to this dish, starting with the purchase of meat and ending with eating a ready-made dish. Here you will not find answers to questions about how to pickle meat for shish kebab in mayonnaise or other "harmful advice", but only recommendations on how to treat the product correctly and respectfully in order to get the most delicious shish-kebab from all that you need you could try.

Which meat is better to choose a shish kebab? The problem of choosing meat for cooking shish kebab has created a fashion in the USSR for cooking this dish of pork, veal, poultry, or fish, the traditional shish kebab is prepared only from mutton, and from a loin, or the back of the thigh. Cooking options from other meats are acceptable, but will not be authentic. For example, pork necks, pieces of beef tenderloin, as well as rabbit and game are suitable for shish kebab, while the latter types of meat should be marinated in beer, wine or soda water, which soften dry and hard meat.

How to choose meat for shish kebab?

It's very simple: fresh meat with some fatty layers is ideal for beginner kebabs, because the fat, being heated during cooking, will make the prepared shish kebab gentle and protect it from overdrying. In general, the same rules apply here as in the case of a simple choice of a quality product. Good meat is dry to the touch, but has a glossy surface. For a shish kebab it is better to take not the dark meat, characteristic for the old animal, otherwise the dish will turn out to be tough. It is better to take a whole, a large piece, so it will be convenient to cut and cut.

How to cut meat on a shish kebab?

So, with what meat is better to make a shish kebab, we have already figured out, but no less important role is played also by its correct cutting and slicing. But do not worry, slicing is not a simple matter. Meat for shish kebab is cut not too large, but also not finely, ideally measure to the eye a square of 4x4 cm. Cut preferably along the length, rather than along the fibers, so that the meat is cooked evenly. In the same way, remove veins and too large pieces of fat from the meat.

Marinating meat for shish kebab

For traditional shish kebab from mutton in the market you can buy a ready-made mixture of spices. Usually it includes: zira , sumac, savory, coriander, black or fragrant pepper. We fall asleep meat with spices, add chopped onions and tomatoes, mix. Alternatively, you can pour it with wine, or pomegranate juice.

If you do not know how to properly marinate meat for shish kebab from pork, then use a universal recipe using soda water. Simply pour the meat with water with gas and add a little lemon juice. Salt and pepper are also added to taste. A more complex marinade involves the use of a fermented milk product, for example, ayran or kefir. To taste, you can add a little chili, rosemary, garlic and fresh onions.

Shish kebab from the chicken cook with the addition of the same sumac, as well as coriander, rosemary, mustard and basil.

Shish kebab from fish and seafood is seasoned before cooking only with salt and pepper, and then sprinkled with lemon juice before serving.

The time of pickling can take from 2 hours to 24 hours, after which the meat is strung on the skewer and fried on charcoal or electromangal.

Served meat with fresh vegetables, tkemali, tomato sauce, coriander and bread.