A rare summer trip to the country or just to nature does without a barbecue. It is especially pleasant to enjoy this dish outdoors. However, in order for the kebab to turn out to be truly tasty, it must be cooked correctly.
Kebab: recipe for cooking
You can’t make a good kebab from low-quality meat. Therefore, the meat must be selected very carefully, paying attention to whether it is fresh enough and whether it has not been frozen. And the most suitable types of meat for barbecue are beef and lamb. To prepare the right kebab you will need: – 2 kg of beef or lamb; – 4-5 large onions; – 1 tbsp. salt; – spices to taste.
The most important ingredient for making delicious homemade barbecue is onion. It may be the only ingredient in the marinade, except for salt, however, in order to add spice and aroma to the kebab, a variety of spices should be added to the marinade.
Vinegar in the marinade is only needed if the meat is too tough and needs to be softened. If you managed to find good meat, then using vinegar is not only not necessary, but also undesirable.
Rinse the meat and let it dry. Then cut it into small pieces, which will later go to the skewers. The size of the pieces directly depends on whether the meat has time to fry before it starts to burn. It is best to cut the meat into XNUMX cm cubes. After slicing, transfer to a small saucepan where the meat will marinate.
Chop the peeled and well washed onion. You can cut it into rings, but if you need the kebab to marinate as soon as possible, chop the onion into small pieces – so its juice will soak the meat faster. And by combining both of these methods, you can get the best option in which throughout the marinating process the meat will constantly receive new portions of onion juice, but this is only on condition that you have enough time for full marinating.
After chopping the onion, pour it over the meat in your saucepan, and then add spices such as black or red pepper, bay leaves, rosemary, and basil. After that, mix the resulting mass well in a saucepan so that the meat begins to soak in the juice. Then leave the meat to marinate in the refrigerator for 8-10 hours.
Skewer chunks of meat. Make sure that there is a small gap between the pieces – a few millimeters. After that, the skewers can be placed on the grill, placing them closer to each other. The meat should not be too close to the coals, otherwise it will burn quickly. To properly fry a kebab, there must be at least 10 centimeters from coal to meat. While the meat is cooking, it must be turned over with the raw side to the coals, but this should not be done too often, otherwise the meat will be overdried. If you cook the shish kebab correctly, then the whole frying procedure will take about 40 minutes.