Barbecue seasoning

The birthplace of kebabs - East: Caucasus, Iraq, Iran, Lebanon. . . But looking for a specific country where this dish first appeared is completely pointless. Having learned to get fire, ancient people were happy to eat meat, which was cooked at the stake. Probably thanks to the eastern traditions of cooking meat, barbecue turned out to be such a fragrant and juicy dish.

Today, almost any meat that is promoted by charcoal heat treatment is called kebab. However, it is worth noting that barbecue is not just fried meat, but a real ritual that implies its own rules and prohibitions.

Kebab seasoning composition

In addition to meat itself, seasoning for barbecue also plays an important role. Thanks to such an aromatic addition, you can get a fragrant, refined meal, if not a culinary masterpiece. Although different nations use their secrets, professionals have long defined the main list and composition of seasoning for kebabs.

Most often, the seasoning for barbecue includes such spices and spices, the aroma of which can be called rich and spicy. First of all, these are all types of peppers (black, red, white), dried greens, coriander, dried onions and garlic, mustard powder, horseradish. Barbecue seasoning is not complete without basil, cloves, bay leaf, celery, marjoram and thyme.

Barbecue seasonings significantly improve the taste and aroma of the prepared dish. In addition, they increase appetite and promote digestive processes. And they also perfectly fight harmful bacteria in the body. In general, eating barbecue seasoning in moderation is definitely good for health.

Seasoning for barbecue today can be purchased everywhere. However, in open packaging, the components gradually lose their taste, so it is best to buy barbecue seasoning either in a sealed pack (in a ground form) or grind the spices immediately before cooking, if they are presented in a whole form.

In order for the spices and spices in the composition of the seasoning for barbecue to become even more aromatic, it is recommended to fry them before adding them to the meat. As soon as an increasingly increasing pleasant smell begins to come from them, you need to remove them from the pan and, having cooled a little, grind them using a mortar or grinder.

Today, you can find a variety of barbecue seasoning mixtures on sale, which is undoubtedly very convenient, since there is no need to think what exactly and in what proportions to mix. However, buying ready-made mixtures or independently selecting and experimenting with seasoning for barbecue is a personal matter.