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Shish kebab

Kebab is a dish of pieces of meat strung on a skewer and roasted on a fire. The kebab recipe is of Asian origin. "Shish" from the Crimean Tatar translates as "pika," "bayonet," "skewer," and "kebab" - strung on a skewer. More details about barbecue...In favor of Asian origin, this dish is spoken not only by its name, but also by the preparation of barbecue itself - in the desert and steppe regions of Eurasia, due to the shortage of wood, it was faster and more convenient to cook finely chopped meat. Therefore, even today everyone is well aware that tasty kebabs will be prepared for you somewhere in Central Asia or the Caucasus. The recipe for delicious kebabs is the hallmark of Asian cooking. Moreover, various peoples have their own recipes for kebabs. Pickle kebabs (steeping kebabs), methods of making kebabs can differ. Hereditary Caucasian chefs from generation to generation pass secrets on how to marinate kebabs, how to properly fry kebabs. But Russian people learned how to make barbecue for the first time in the middle of the 18th century thanks to the Russian-Turkish war. I must say, kebabs quickly took root throughout Russia.

After three hundred years, everyone knows how to fry kebabs, how to marinate kebabs or how to soak kebabs, in theory we know everything, but not everyone can prepare a real fragrant, soft, juicy kebab in practice. To know how to cook the right kebab, it would be nice to watch the work of the master or watch a video: kebab you need to know when to turn over, when to lower/add fire, when to shoot. In this sense, video recipes for barbecue really help.

So, if you decide to make a kebab, the cooking recipes differ from each other in the kind of meat and marinade ingredients. Meat for barbecue can be used in principle any, but classic barbecue or real barbecue is traditionally made of lamb. If you still like pork, the best kebab comes from the neck.

The recipe for pickling kebabs is almost the most important point. There are many answers to the question "how to marinate meat for barbecue? , " There are many. Usually use salt, black pepper, onions, herbs, lemon, other spices. A few words about how to marinate barbecue correctly. It is better to add the main portion of salt to the kebab for 15-30 minutes before frying, otherwise it can release all the juice from the meat. One of the main ingredients is onions, so there is not much onion for kebabs. The meat softens well and gives it a pleasant taste of vegetable juices, for example, tomato. If you're an exotic lover, add pomegranate, oranges or even kiwi to the meat. Place the pan in a cool place and wait 3-4 hours. Super mega kebabs are guaranteed to you!

In this age of chronic rush and lack of time, many are interested in how to cook barbecue quickly. Therefore, let's tell you how to quickly marinate a kebab: we advise you to add white wine (but not vinegar! ), Beer or kefir to the standard marinade set: in 2-3 hours, the pickling of the kebab will be completed. Quick kebab is provided for you!

Barbecue at home is also a barbecue, but it cannot be compared with barbecue cooked in nature. Homemade kebabs do not smell like haze, a river, fresh May greens. And of course, even the most delicious kebab loses all meaning if you eat it without wine, fresh vegetables and, moreover, alone. Gather friends, eat in nature, cook kebabs, take photos, post them with us as recipes for kebabs with photos. And thousands of people who, every year on the eve of the May holidays, are looking for how to cook kebabs, how to cook kebabs, how to marinate meat for kebabs, how to cook tasty kebabs, how to properly soak kebabs, how to marinate tasty kebabs, how to tasty marinate kebabs, how to marinate kebabs correctly, thank you.