How to fry a delicious barbecue. The chef reveals all the secrets

What meat is suitable for barbecue

The key to a delicious and juicy shish kebab is properly selected and marinated meat.

The traditional kebab is made from lamb. However, it has a specific smell that not everyone will like.

Chicken kebab will surely appeal to many, because it turns out to be tender and fragrant. For him, you can take a breast or chicken legs.

For beef kebabs, a thick edge on the bone, that is, the back, is suitable.

Daniil Znamensky chef of the Chef gastropub

These muscles are not particularly involved in the movement of the animal, and therefore they are softer and juicier.

But the most popular option is pork, namely pork neck. It is from her that the most juicy shish kebab comes out.

Whichever meat you choose, be sure to check that it is of high quality. Good meat does not stick to your hands, the hole that appears when pressed is quickly leveled. It should not be harsh, odorless, covered in blood or mucus.

When buying, attach a napkin to the piece: if there are pink marks on it, it means that the meat has undergone chemical processing.

Steamed and frozen meat should not be used. From the double room (when not even three hours have passed after the slaughter), you will get a hard barbecue. However, as well as from frozen, since during defrosting most of the liquid will flow out. Chilled meat is best.

How to cut meat

Even cubes with ribs 3, 5-4 cm long. If the pieces are smaller, they will burn, and the kebab will be dry. If too large, then the meat will take a very long time to cook and may not even be fried.

It is better to free chicken legs from bones. This will make it easier to string the meat onto the skewer, and then you won't have to gnaw on the bones.

All veins must be removed from the beef: during heat treatment, they will begin to shrink, and the meat will lose juice.

As for pork, it is better to leave the streaks of fat, because thanks to them the kebab will be juicy.

How to marinate a kebab

The marinade will make the meat even juicier and more aromatic. Fresh, just bought meat is enough just to salt and pepper and immediately start frying. But if you are going to cook the kebab later, it is advisable to marinate the meat.

Marinade retains all the properties of meat for a day or even two.

Daniil Znamensky

Very often, the marinade is made on the basis of onions, kefir, tomato juice, beer or fruit juice and seasoned with spices.

It is not recommended to pour vinegar into the marinade. It pulls the fibers together, making good meat dry. Manufacturers of already marinated meat for kebabs sin by adding vinegar. Firstly, very tough, old meat is softened with vinegar. And secondly, they and spices can mask the smell of stale meat.

How to prepare a brazier

Try to find a calm place so that sparks from the fire do not fly around. For safety reasons, do not place the grill next to flammable objects, such as dry wood, wood, garbage. Also, you can not install the grill under hanging tree branches and near buildings.

It is very important to choose the right wood. Oddly enough, this directly affects the taste of the kebab.

Coniferous trees are categorically not suitable. When burned, such wood gives off resin. If the meat is saturated with them, it will acquire a characteristic taste. You can also not take wood covered with paint or varnish. For example, the legs of an old chair. This will negatively affect the taste of the meat and your health.

Deciduous trees like oak, linden, birch and all fruit trees like apple, pear, cherry are best suited. The wood must be dry and not too large, otherwise it will burn out for a long time.

If you don't have the time or opportunity to look for suitable firewood, buy ready-made coals. They can be found in almost any supermarket.

It is desirable that the sack reads: "Birch coals". On average, coals ignite in 20-25 minutes.

Daniil Znamensky

Coal paper packaging is useful for lighting. Do not use any chemicals for this. It's not safe, and the kebab smells like chemistry.

How to string meat

Skewers are best suited for frying kebabs. You can also grill meat, although this is not the traditional method of barbecuing.

I do not recommend using corner skewers. Take flat stainless steel skewers. The meat will sit tightly on them and will not turn over on its own when frying.

Daniil Znamensky

You should not string the meat on a skewer too tightly, otherwise it will not fry from all sides. But to distribute it far from each other is also not worth it. String the pieces so that they touch a little and so that the skewer is not visible between them.

If the pieces turned out to be different in size, then it is better to place the smaller ones along the edges. To keep the meat juicy, alternate with small pieces of bacon. If there is something hanging from the meat, then it is better to cut off these parts, because during frying they will turn into coals.

When and how to put meat on the grill

The shish kebab should languish over embers. If the coals are covered with white ash, then it's time to cook. If suddenly the heat is not enough, then wave something flat over the barbecue.

Toss a few sprigs of rosemary, sage, or tarragon over the coals before cooking. Then the meat will absorb the aroma of fragrant herbs.

In no case should you fry meat over an open fire.

Daniil Znamensky

Skewers should be laid out tightly on the grill. Turn them frequently for the first 3-5 minutes so that the meat crusts and retains all the juice inside. Then rotate the skewers every 2-3 minutes so that the kebab does not burn and cook evenly.

Fat dripping off the meat may cause the coals to re-ignite. If this happens, simply move the skewers aside, stir the coals and continue cooking.

Strong flames can be extinguished with water or leftover marinade. Pour the liquid into the bottle in advance, make several small holes in the lid and, if necessary, water the coals by removing or moving the skewers to the side.

Contrary to popular belief, watering the kebab is not necessary. This does not guarantee the juiciness of the meat.

How much to fry kebab

On average, a kebab is cooked from 15 to 25 minutes. It all depends on the temperature of the coals and natural conditions: in the summer, meat will cook much faster.

To check the readiness of the kebab, cut into the thickest piece of meat and press lightly. If colorless juice is released, then it's time to remove the skewers from the barbecue. If the juice is red, then you need to fry the meat a little more.

It is better to serve shish kebab with original sauces.