How much to cook pork skewers. How to check the readiness of the barbecue. How to barbecue chicken

On summer weekends, when the weather allows and there is a mood, my friends and I are going to barbecue. While the brazier flares up, you can relax in the shade or go down to the river just a 5-minute walk away. Then we come back and start preparing for the meal. Meat, as a rule, I pickle at home, I don’t like to do washing and cleaning in the field, and I prefer to bring everything already washed and cleaned in advance.

How much to marinate meat directly depends on the chosen variety and age of the animal, but the choice of marinade is the desire of every housewife. Someone prefers their own, proven version, while someone likes experiments. I'm among the last ones. In fact, I have tried many different marinades, and in my opinion, they are all very good and always tasty, but I continue to experiment. I guess it's because I'm still looking for the perfect kebab recipe.

Today I will offer a very tasty option for cooking pork skewers on the grill.

Prepare a list of necessary products. I have pork flesh, which butchers call "bullseye".

Wash the meat in running water, pat dry and trim. excess fat. Cut the meat into pieces of 40-45 g.

Put the meat in a bowl, add mustard, barbecue seasoning, pepper, paprika and ready-made adjika.

Mix the meat thoroughly, add the onion, cut into rings. Cover the bowl with cling film on top and refrigerate overnight or marinate in warm 2-3 hours.

Season with salt before threading meat onto skewers. String, alternating with onion rings.

Put the skewers with pork skewers on the grill with gray coals.

Fry the kebab for 15 minutes, turning over 2-3 minutes on each side so that the meat does not burn.

As you can see, the pork barbecue on the grill was a success! Serve skewers with herbs and vegetables.

Enjoy your meal!

On average, to taste the barbecue, for an adult, the initial 300 grams of raw meat is enough. Perform further arithmetic yourself, based on the appetites of the company and the time of the feast.

First of all, barbecue is a quality meat. Sellers use modern technologies to disguise a damaged product so well that at first glance you won’t notice a catch. So let us call on all our feelings and possibilities for right choice precisely that piece of meat, which will be destined to become the most delicious shish kebab, let the vegetarians forgive us.

Any meat for barbecue:

• should not be paired (the meat should be bled and kept at a temperature of 0 to -1 ºС for at least a day), otherwise it will be tough and tasteless when ready;
• be free from the smell of chlorine or any other unpleasant or foreign odor.
• the surface should not be slippery and sticky;
• fat should not be Pink colour(if the meat begins to weather, then it can be treated with potassium permanganate, so to speak, refresh, hence the color of the fat layer);
• the edges should not be very soft and shapeless (meat can be soaked in vinegar, which softens the fibers);
• it is dangerous if the meat has been treated with fuchsin. It is a poison that destroys microorganisms and is dangerous to humans. Press the paper towel against the surface of the meat. If a bright pink trace remains (from the blood there will be a different shade), then “chemists” worked on the meat. Even if they did not immediately recognize the deception, then when cooking such meat, the liquid will turn a specific pink color. Eating is strictly prohibited!
• is not freely divided into fibers and is not separated from the bone without the use of a knife.

Quality meat:

• when pressing on a piece of meat, the hole is quickly restored, with the exception of the so-called aged (ripened) meat, but it has a slightly different appearance;
• fatty layers of white color, without yellowness;
• slightly dried (weathered) thin edges are allowed, especially for lean meat.
• good meat smells good, i.e. has a slightly perceptible aroma of freshness;

The color should be uniform, natural for its appearance, both on the surface and on a fresh cut:

	Pork - pink, with frequent white fat layers
	Beef - red (the darker the color, the older the animal and the tougher the meat will be) with more pronounced meat fibers than pork and a dense film on the surface of the piece
	Veal - pinkish red. Darker than pork but lighter than beef
	Lamb - red, more saturated color than young beef, and only with white fatty layers. The meat of mature animals has a specific smell, from which nothing can get rid of. Check - hold a piece of meat in the fire, if it smells only of burnt meat, then you can take it.
	Chicken - breast light, white-pink, thighs - pink, drumstick - dark pink. Chicken meat must be cooked with the skin, then the meat will not be dry.
	If you take a whole carcass, then look under the chicken's wing. It is from this place that spoilage begins and the smell appears.

What about frozen meat?

Of course, it is better to cook meat that has not been frozen. If, nevertheless, a frozen product is purchased, then the main thing is that there is no re-freezing. To determine this, hold your finger on a frozen piece for a while. If the melted point has changed the brightness of the color, has become more intense, then you can take it, the storage conditions have not been violated. If the meat does not change color or turns grayish or dark, then play it safe and leave it in the store.

If the meat is also vacuum-packed, make sure that there are no pink ice crystals and frozen drips. In addition, the meat should not “hang out” inside. The tape should fit snugly.

Be sure to defrost in the refrigerator, then the fiber structure will suffer less and the meat will retain juiciness.

Chilled meat in airtight packaging can be treated with carbon monoxide - "carbon monoxide". If really fresh meat was packed in this way and the date of sale is honest, then in this way they retain their presentation without harming the quality. But when packing stale meat, the view remains beautiful, and a favorable oxygen-free atmosphere is created inside for the development of botulism and salmonella.

Suitable parts of the carcass for barbecue

Meat is muscle. Those parts of the carcass that did not move much during the life of the animal will be the softest and preferred for cooking.

Pork and chicken are the most popular raw materials for barbecue. This meat is more affordable and is in a wider range on the shelves. Cooking such kebabs is somewhat easier, so get your first experience on this basis.

The pig must be female (if you hold a small piece of meat with fat over the fire, then a specific fetid odor should not appear). A boar on the counter is a rarity, but there are plenty of unscrupulous sellers behind the counter.

	The neck occupies a dominant place among the barbecue preparation, then the bone-in balyk (cutlet) or loin - these names are obtained by different cutting from one dorsal-costal part of the carcass.
	The upper part of the flesh from the hind leg (the area above the kidneys), usually triangular in shape with a small stone on the inside, is also an excellent option.
	Ribs with uncut meat and fat are even tastier than the neck and cheaper. However, the bones in such a barbecue are almost half the weight, which must be taken into account when buying.
	Tenderloin is the rarest and most expensive part of any type of meat. She is practically fat-free, but because. this muscle never moves, then the meat is the most tender, delicious. This piece of meat should be sold in one long piece, narrowed to one edge and should be about 1 kg in weight and up to 30 cm in length, no more. Some vendors may offer the regular flesh as tenderloin. It is better not to use other meat parts of pork for barbecue.

In chicken, you can cook everything except the back and neck (there is little meat). The main thing is not to remove the skin, it can be removed already from the finished barbecue. The left leg is preferable, because. the right one of the chicken is “working”, the bird “rows” more than it and more often stands on it.

	Beef skewers will be the most expensive, since the most suitable part is the tenderloin. Pay attention to the size of the beef tenderloin: weight up to 2 kg, length no more than 45 cm. You can cook meat from the inside of the hind leg, the rest of the flesh is harsh and dry for frying without fat.
A young lamb has the most delicious meat on the ribs, loin, it is cut like that, with a small bone. The hind leg is also suitable, the tenderloin is, of course, the elite.
They say that lamb skewers should be eaten hot. fat freezes quickly. However, this does not apply to young meat, which does not contain refractory fat.

Cutting meat for barbecue

The meat must be cut across the fibers, approximately equal in size to pieces. The thinner the piece, the faster it will cook, but will lose more juice.

The optimal size is 40x40x40 mm (plus 10 mm), the length can be increased up to 60 mm.

Pieces are strung on a skewer along the fibers, close to each other. There should be no dangling fat or meat.

You can fry meat not only on skewers, large flat pieces are more convenient and better cooked on a grill (barbecue), although the name of this dish will already be different.

The chicken is not cut into pieces. Its parts are cooked with skin and bones, only drumsticks, wings or thighs are strung on one skewer, or they are evenly placed on the grill.

The breast can also be fried in one piece on the bone. Many people cook fillets on skewers, keeping the meat in a fat-containing marinade.

If the meat contains little of its own fat, then when frying it will turn out dry. Slightly correct the matter, strung between the meat slices of bacon or slices of tomato.

Fish is also used for barbecue. Most often in the form of steaks (pieces cut across the ridge). The fish is marinated for no more than 1 hour and is fried approximately twice as fast as the meat, but not on skewers, but on a grill.

Correct brazier

The brazier should not be deep. The distance from the coals to the meat should be 5 - 10 cm and the lower the bottom, the more coals will be needed. Optimum depth is 160 - 200 mm, width is 300 mm and length is up to 1 m. Wall thickness is at least 3 - 5 mm. Well, if the holes in the grill after preparing the coals will be closed. So the coals will last longer and will not burn out quickly into ashes. Ideal brazier - with the ability to adjust the height of the skewers. Portable, folding barbecues are very flimsy and almost disposable. Having a thin wall, they do not withstand repeated heating and warp.

Very effective "earthen" brazier.

It's easy to build it. It is necessary to dig a shallow groove under the coals and install two columns of bricks or metal arcs along the edges. The heat will persist for a long time, due to the surface influx of oxygen and poor thermal conductivity of the soil. By changing the number of bricks or plunging the arc, you can adjust the height of the skewers above the coals.

On what and how to fry the barbecue?

A classic but not commonly available material is dry vine. The most suitable analogue is fruit and berry trees and shrubs. From hardwood avoid birch, it will blacken the meat. Wood cannot be used conifers, because the resin will be present in the smoke and will settle on the meat.

First, thin twigs (brushwood) are placed in the brazier, then thicker branches and chopped logs. To get enough coals, and not a mixture of ash and burning firebrands, you need to burn the wood at a time, without adding firewood. The finished coals are black on the outside and fiery hot on the inside. Occasionally, flames can walk on the surface. To prevent ignition from dripping fat, generously pour salt on the coals. It will keep the heat up and absorb the fat.

To speed up the cooking process, you can use ready-made purchased coals. They are cooked almost immediately after ignition. Oak and coconut coals burn longer, and birch coals burn more heat.

Loose coal flares up quickly and evenly, but also burns out faster.

Briquetted coal requires skill in ignition and the ability to "stoker", properly stir and distribute coals of varying degrees of readiness. The briquette retains its temperature for a long time and, if it does not burn out to the end, then after extinguishing, it can be reused.

It is important not to miscalculate with the volume of firewood and coal. The amount of coal for frying meat mainly depends on the size of the grill and weather conditions. An approximate calculation is 1: 1, that is, how many kilograms of meat, take as much coal. It is better to take with a margin. The remaining coals will not disappear. It is more difficult to determine the amount of firewood, because. A lot depends on the type of wood. A very rough guideline: for one frying run, take the amount of firewood two to three times more than the volume of the brazier.

Lighter fluid is not welcomed by all barbecue lovers, so stock up on newspaper and brushwood.

Fresh cherry sprigs give the meat a beautiful ruddy color and smoky aroma, they need to be thrown on the coals at the end of frying.

If the meat will be fried in several passes, then rake the remaining coals into the corner of the brazier in one pile. When re-ignited, they can be evenly distributed along the bottom and covered with fresh material.

Meat should be fried at a temperature of 200-240 ºС. The temperature can be determined by paper (from a notebook or office paper). If the paper begins to char, but does not burn, you can cook. In the beginning, a protective crust should form on the pieces of meat, which will hold the juice. Therefore, the skewers need to be turned several times with an interval of 30-60 s. Then the temperature on the coals should decrease. If this does not happen, pour hot water over the coals, possibly boiling water. Cold water, if it hits the meat, will cool it sharply. Therefore, it is very important not to water the barbecue at all. Inside the pieces of meat, a temperature of about 95 ºС should be maintained, then the kebab will be juicy and cook in 15-20 minutes.

Try dipping skewers with meat in very cold water for 20-30 seconds and immediately put on the grill. From the first strong heat, the chilled meat will not burn, but will be sealed with a thin crust, which will preserve the internal juice.

Cook barbecue without leaving the grill. It is very important to turn the skewers in time so as not to lose the precious juice. Watch the meat. When heated, fat and liquid begin to stand out from the pieces, when the secretions actively intensify, turn the skewer over.

Do not overdry the fried skewers. Check readiness by notching a piece. When the liquid in the section is clear, without blood, immediately remove the skewers.

Marinating meat and how raw kebab should look like

Marinating utensils must be acid-resistant, i.e. do not oxidize under the influence of acid. Suitable glass, enameled (necessarily without enamel chips), glazed ceramic or stainless steel.

If you like fried pickled onions on a barbecue, then pickle it separately from the meat. Onions from the marinade give their juice and taste to the meat, so it’s better not to spare it and throw it away. It is also better to fry onions separately, because. the sugars contained in the vegetable begin to burn before the kebab is ready.

When the meat is placed in the marinade, be sure to place a weight (bottle of water) on top. Thus, the meat will retain its juice and be saturated with marinade.

For shish kebab, it is better not to salt raw meat or use large, in extreme cases, ordinary stone,.

Marinated meat should be strung on a skewer without gaps between the pieces and without any powders (onion, herbs, thick coating, etc. that can burn).

There is a saying that good meat does not need a marinade. But it is not always possible to choose such meat, but I want the barbecue to turn out juicy and fragrant. Therefore, in order to correct some of the shortcomings of raw materials and to give a special taste to the dish, marinades are used. On average, 1 kg of meat needs 300 grams of liquid marinade. We offer several types of pickling:

Dry marinade

Recipe number 1 with spices

Ingredients:
1 kg of meat (any)
3 tsp spices (any to your taste, but a mixture of peppers or at least black ground is a must)
1 tbsp and (you can use ordinary stone)
5 tbsp vegetable oil
0.5 lemon

Cooking:
mix with spices.
Roll the prepared pieces of meat in this mixture, place tightly in a marinating dish, sprinkle with lemon juice and pour each layer of meat with vegetable oil.
If desired, you can cut the onion into half rings, sprinkle with it, rub it lightly with your hands and shift it between the layers of meat.
Marinate at least 2-3 hours in a cool place.

Recipe number 2 with herbs

Ingredients:
Cut 2 kg of pork into cubes 50x50x50 (60-70) cm. It turns out very tasty if you take a steak on the bone (patty), but the weight should be 30% more, taking into account the bone.
5-6 bunches of parsley and dill.
1.5 kg of onion
3 tsp ground black pepper
1 tbsp

Cooking:
Lightly beat off parsley and dill in a plastic bag so that the greens give juice. Cut the onion into rings, sprinkle and rub with your hands.
Mix the prepared meat with sprigs of greens, add the onion and mix again.
Marinate for about 1-1.5 hours.

Juice based marinades

Recipe number 1 with tomato juice

Cooking:
Mix prepared meat and onions. Place in a marinating container and pour over the tomato juice. The juice should completely cover the meat. Do not forget about oppression (load).
Marinate for at least 5 hours (preferably overnight) in the refrigerator.
Salt before cooking.

Recipe #2with citrus juice

If you want a little exotic - make a marinade based on citrus juices, but only freshly squeezed, not packaged.

Ingredients:
2 kg pork with fat
300 gr juice (use lemon or orange). Fruit will need about 0.6-0.7 kg.
1.5 kg of onion
1 bunch of parsley

Cooking:
Pour the prepared meat with fresh juice, you can dip each piece in the juice and put in a marinating container. Leave for 1 hour.
Cut the onion into half rings, add salt and rub with your hands. Add pepper, mix.
Place the parsley in a plastic bag and lightly beat or crush.
Add the onion and parsley sprigs to the meat. Stir and leave in a cool place for 3-4 hours.

Recipe #3with pomegranate juice

Cooking:
Pass the onion through a meat grinder, squeeze the juice through cheesecloth.
Mix pomegranate and onion juice.
Put the prepared meat in a marinating bowl, season with spices and mix. Pour in the juice (the meat should be completely immersed in the liquid), press down with a load.
Leave to marinate for 12 hours.
Then add oil, mix, press down with a load and marinate for another 1 hour.
just before cooking or already prepared barbecue.

Marinade with soy sauce

Fans of Asian cuisine use soy sauce with might and main. It contains a large amount of salt, so add it to the marinade in a limited amount.

Ingredients:
1.5 kg of meat
100 ml soy sauce
2 tbsp vegetable oil
1 tsp zira (cumin)
1 tsp ground black pepper or grill spices without salt

Cooking:
Mix soy sauce, spices and vegetable oil. Dip the pieces of meat in the marinade and put them in a deep container, weight with oppression and put on 3-4 hours in a cool place.

Pickling with kiwi

Kiwi is better to cut or knead the whole fruit with your hands so that there is no gruel left on the meat after pickling. During frying, such a coating burns, and the bones crunch on the teeth.

Ingredients:
2 kg of meat
1.5 kg of onion
1 kiwi fruit
1.5 tsp ground black pepper

Cooking:
Cut the onion into half rings, add salt and rub with your hands. Add pepper, mix.
Pour the prepared meat with onions, mix. Add chopped kiwi, mix again, put in a marinating dish.
Cook immediately after 30-40 minutes.

If you have time, then do the usual pickling with onions, and 30-40 minutes before frying the kebab, add kiwi to the meat.

If you have never cooked meat with kiwi, try a small portion first, because. Some people don't like this combination.

Sour-milk marinade

When marinated in fermented milk products, the meat is tender and juicy. However, be careful as bacteria are used to ferment milk, and without antiseptic spices, they can behave with meat in a far from useful way.

Ingredients:
2 kg pork
1.5 kg of onion
1 liter of kefir or whey
3 tsp ground black pepper (you can add other spices)

Cooking:
Pour the prepared meat with onions, mix, put in a marinating dish. Pour in kefir and mix again. Press down with a load. Marinate 4-5 hours in the refrigerator.
Salt before cooking or ready to kebab.

Marinade with beer or kvass

Marinade on beer or kvass will soften the meat and allow you to create a beautiful tasty crust when cooking. Beer is necessarily "live", light, not pasteurized. If you want to use kvass, then it is better to use ordinary homemade kvass on rye bread or barley, you can use sea rice.

Ingredients:
2 kg pork
1 kg of onion
0.5 l beer or kvass
1 kg tomatoes
3 tsp ground black pepper (you can add other spices)

Cooking:
Cut the onion into half rings, add salt and rub with your hands. Add pepper (spices), mix.
Cut the tomatoes into quarters, if large, then into 6-8 parts.
Place the prepared meat in a marinating bowl, sprinkle with onions. Mix.
Add tomatoes, mix again. Press down with a load. Leave for 1 hour.
Then pour beer or kvass, mix, press down with a load. Marinate another 1.5-2 h in the refrigerator.

Marinating in wine

Cooking:
Onion cut into half rings.
Heat the wine to 50-60 ºС, add oil, onion and pepper. Stir, turn off the stove. Cool until warm (about 40 ºС).
Put the prepared meat in a marinating dish. Pour some marinade over and mix. Repeat. The meat should absorb liquid but not float.
Press down with a load and leave to marinate in the refrigerator for 10-12 hours.
If you are sure that without any way, then salt the meat before cooking the barbecue.

tea marinade

Tea can also act as a marinade, because. contains organic acids. The kebab will be soft, with a beautiful, appetizing color.

Ingredients:
2 kg pork or beef
100 gr black tea (preferably granulated), unflavored
1 liter of water

Cooking:
Boil water, add tea and boil for 5 minutes. Cool the solution to room temperature, strain and pour over the meat for 2 hours.
If desired, after marinating, you can process the meat with spices.

Marinade based on vinegar, mayonnaise or mineral water barbecue gurus not only do not recognize, they also sharply criticize. However, this does not affect the popularity of these recipes, due to their availability and simplicity. Therefore, we will not ignore the original Soviet recipes, but with some amendments.

Recipe number 1 with vinegar

If you use vinegar not alcohol, but apple or wine, then contrary to the statements, the meat will not be dry. Be sure to meat must contain fat (lard).

Ingredients:
2 kg pork
70 - 100 gr vinegar 6%
140-200 gr of water
1.5 kg of onion
1.5 tsp ground black pepper (spices for barbecue without salt)
100 gr vegetable oil

Cooking:
Cut the onion into half rings, add salt and rub with your hands. Add pepper (spices), mix.
Pour the prepared meat with onions, mix, put in a marinating dish.
Vinegar mixed with water and pour the meat, mix.
Leave to marinate under load for 2 hours in a cool place.
Before cooking, add oil, mix, leave to marinate for another 1 hour.

Try replacing vinegar with vodka or cognac. Mixing with spices, alcohol turns into a fragrant tincture and gives the meat a special flavor. Moreover, strong alcohol will partially dissolve fat in lard, and the barbecue will turn out to be less fat.

Recipe number 2 with mayonnaise

Marinade with mayonnaise softens the meat, makes it juicier and fatter.

Ingredients:
1 kg of meat (lean pork, beef or chicken)
200 gr mayonnaise (more than 50% fat)
0.5 kg onion
2 tsp spices for barbecue or just ground black pepper

Cooking:
Onion cut into rings.
Add spices to mayonnaise, mix.
Mix the chopped meat with the sauce, put in a marinating bowl, sprinkle with onions.
Load with oppression and leave in a cool place for 3-4 hours.
This recipe can be supplemented with 2 tbsp. ketchup or tomato sauce. It must be added to mayonnaise. Then everything is unchanged.

Other types of marinades

Pour the meat just carbonated mineral water doesn't make sense. Since carbon dioxide escapes faster than it can somehow affect the meat. But if you add lemon juice, then thanks to the bubbles of carbon dioxide, the marinade will slowly (over 12 hours) and evenly penetrate the meat. The ratio of water and juice is 3:1.

You can marinate meat simply in onion or sweet pepper ground in a meat grinder (there is enough acid for marinating in it). The ratio of vegetable and meat is 1:1. Marinating time is at least 6 hours. Spices are added in the same amount as usual when cooking meat.

There are an infinite number of marinades, but one thing remains the same - the quality of the barbecue depends on the meat, the marinade can only complement its taste. Therefore, choose good meat, try, experiment, find your unique recipe for the most delicious barbecue and be happy!

P.S. A few more recipes

Why is barbecue so popular with us - yes, because it is associated with summer and relaxation! But in order for the main dish to turn out in nature, you need to know how much to fry the barbecue. To do this, it is not necessary to be a real chef; even a novice cook can cook this meat dish. The main thing is to know how much to fry shish kebab on coals, and how long to fry shish kebab from chicken, pork, beef, lamb and other types of meat.

How long to grill pork skewers

How much to fry pork depends on how the meat was marinated. Very tasty and juicy barbecue on mineral water . How much you need to fry pork skewers also depends on the size of the pieces and on the selected part of the carcass. It tastes the best pork skewers from pieces of pork tenderloin or from the neck, from pieces of 4-5 centimeters approximately in size.

How much you need to fry pork skewers on the grill depends on the intensity of the heat. The higher the heat, the faster the meat will be ready, you just need to turn it over more often. Keep the skewer or grill about 10-15 centimeters away from the embers. Turn the meat every 5-7 minutes, how long the pork skewers need to be fried depends on how strong the heat is, the total cooking time will be at least 35-45 minutes.

How long to grill chicken and turkey skewers

These are the most dietary types of meat, and this one turns out to be especially tasty. . It is difficult to spoil such meat, because it is very juicy and goes well with all kinds of spices. How long to fry chicken skewers or turkey skewers depends on the type of meat. The fillet will turn out more tender, but dryish, and it is best to take thighs or drumsticks for this dish. How many minutes to fry chicken skewers depends on how quickly a golden crust turns out. The time to fry chicken skewers on the grill will be 20-25 minutes for boneless fillet, and 30-45 minutes for pieces with a bone inside. Constantly turning the grill or skewers, you need to bring the meat to the formation of a uniform golden crust.

How long to fry veal and beef skewers

How much to fry chicken skewers on coals, figured out, now it's time to find out how much you need to fry veal or beef skewers to make it perfect.

In fact, these two types of meat for cooking barbecue are “an amateur”, it turns out to be quite tough and the taste is also very specific. How much you need to fry a kebab from such meat to make it tasty depends on the chosen degree of roasting. The meat will turn pink inside if you fry it for 10-12 minutes on both sides, the average roast will turn out in 20-25 minutes, and the well-fried beef skewers will be in 35-435 minutes with constant turning.

How long to fry lamb skewers

Lamb is marinated for up to a day, with the addition of vinegar and onions, and only the meat of a young lamb is chosen. How much you need to fry the kebab to make it tasty depends on your personal preferences, until golden brown on all sides. On average, the cooking time for a juicy lamb kebab is at least 35 minutes.

How long to fry barbecue on the grill

Many are switching to the American way of cooking meat - on the grill. You can cook any meat or fish in this way. How long you need to fry the kebab depends on the chosen meat. The chicken will be ready in 15-30 minutes, and the meat will be fried for 30-45 minutes until done.

How long to fry barbecue in the oven

How many minutes you need to fry the kebab in the oven depends on the method of preparation. In foil or in a sleeve, the meat will be ready in 50-60 minutes, and on an air grill in 30-45 minutes.

How much to fry shish kebab in a pan

You can cook meat in this way. How much to fry the kebab in a pan in time, again depends on the chosen meat. Chicken will be ready in 15-25 minutes, pork in 25-30 minutes, and beef in 15-20 minutes, when done.

How long to fry a barbecue in an electric barbecue

How many minutes to fry a barbecue in an electric barbecue depends on the recipe you choose and on the type of meat. The instructions indicate how much to fry the kebab in time at different temperature and power of the electric grill.

Who among us, with the advent of warm days, does not dream of escaping nature - to take a break from the bustle of the city, breathe fresh air and, of course, treat ourselves to a fragrant barbecue? It would seem - what is easier - cut the meat, marinated, fried over the coals and enjoy! Indeed, theoretically everything seems to be easy, but in practice, far from everyone can cook a delicious barbecue. How to choose the right meat for barbecue? What is the best thing to marinate in? How to make barbecue soft and juicy? How long to fry and on what? You will find answers to all these and many other questions in this article.

Choosing meat

Tender, juicy kebab is, first of all,. It is from his choice that the taste and consistency of the finished kebab will depend, and no matter what you cook it from - chicken, pork, veal or lamb.

The meat from which you plan to cook barbecue must certainly be fresh and chilled, not steamed, and not frozen. In principle, you can also fry a barbecue from raw ice cream, just get ready for the fact that in this case it is unlikely to turn out juicy.

Carefully inspect the selected piece. On the cut, pork should be pale pink, beef and lamb red. Too dark meat is evidence of the venerable age of the animal; soft barbecue will definitely not work out of such meat. In any case, the meat should have a uniform color, without dark or light spots and blood clots.

Pay attention to the smell of meat. Fresh meat smells specific, but pleasant. Any unpleasant, pungent smell - ammonia, "sourness" indicates the disguise of stale or old meat, which is better to refrain from buying.

Equally important is the part of the carcass. The softest, juiciest, traditionally obtained from pork neck and lamb ham. From the pork ham or shoulder part, the kebab will turn out to be drier, as well as from beef. If you are a completely inexperienced chef in cooking barbecue, feel free to choose chicken for this business. Chicken skewers are cooked quite quickly, tender chicken meat is almost impossible to spoil. In addition, for the preparation of such a barbecue, you can use almost any part of the bird, with the exception of the neck and back.

Correctly cut and string

For cooking proper kebab The size of the pieces of meat also matters. Do not cut the meat into too large pieces - most likely, they will burn around the edges and remain raw inside. However, you should not grind too much either - in this case, the pieces of meat will instantly fry and become dry. Based on this, optimal size pieces of meat - 3-5 centimeters. Shish kebab pieces of this size will be well-fried from the inside and will not burn on the outside.

On a skewer, shish kebab pieces should be strung quite tightly, if possible ALONG the fibers. Make sure that no fat or thin meat edges hang from the skewer - they will burn first when frying. Between the pieces of meat, you can string onions cut into rings, pieces of sweet pepper, small tomatoes or thin pieces of bacon - this will give the barbecue additional softness and juiciness.

The chicken is cut into pieces together with the bones and, in this form, strung on skewers. Young lamb is also strung on a skewer along with a bone.

Choosing the right marinade

Barbecue specialists claim that good meat marinade is not needed - it will turn out juicy, soft and fragrant anyway. However, it is not always possible to choose just such meat. In this case, all sorts of different barbecue marinades come to the rescue. The basis of any marinade is acid-containing products: dry red or white wine, pomegranate or lemon juice, kefir, sour cream, tomato juice or ketchup, highly carbonated mineral water,. But the vinegar traditionally used by many dries the meat, making the fibers coarse, as a result, it will be almost impossible to get a juicy kebab. But sour berries are good for pickling, for example, cherries, plums or currants, as well as those previously crushed into gruel. By the way, do not forget this slurry after pickling ALWAYS clean off the meat, otherwise it will burn during frying, worsening the taste and aroma of the kebab. In addition, optionally chopped onion, crushed black peppercorns and certainly salt. As a rule, 200-300 g of marinade is added to 1 kg of meat.

Shish kebab is marinated in enameled, glass or ceramic dishes. It is strongly not recommended to use aluminum dishes for marinating shish kebab. This metal, actively interacting with the acidic marinade, can at least hopelessly spoil the taste of the barbecue, and at the most, make it poisonous.

We are finally roasting!

Birch, linden, oak and all fruit trees - apple, pear, plum, cherry, apricot, peach - are best suited for barbecue. Very good, though not very accessible, vine. Firewood from coniferous trees is absolutely excluded. The specific coniferous smell and taste that they give to meat will not kill any sauce.

First, large logs are placed in the brazier, then thicker branches and, on top, thin twigs and paper (newspapers). True barbecue connoisseurs are skeptical of the ignition fluid, rightly believing that you have to pay for the quick ignition with the chemical taste of the barbecue.

To get enough frying coals, rather than a mixture of burning firebrands and a pile of ash, burn wood at a time without adding logs. The coals ready for frying should be ash-black on the outside and fiery red on the inside - this is a signal that it is time to put skewers with barbecue on the grill. By the way, the brazier itself should have an optimal depth, which would provide a distance from meat to coals of at least 5 and no more than 10 cm.

On ready-made purchased coals, barbecue can be fried almost immediately after ignition.

For uniform frying of meat from all sides, it is necessary to turn the skewers every 20-30 seconds either with one or the other side to the coals, so it is better not to leave the grill. Be careful not to let any dripping fat ignite the coals. If this happens, immediately sprinkle burning coals with water - it is convenient to pour it into plastic bottle with a hole in the cork and keep "at hand" near the barbecue. Experts, by the way, advise to generously sprinkle the coals with coarse rock salt, which perfectly absorbs fat and also maintains heat - in this case, ignition of the coals will be practically excluded.

Spring, warm weather, the sun, blossoming greenery and flowers evoke many thoughts about outdoor recreation. Often for people, a picnic should be with barbecue. In ancient times, the first dish of people was fried meat on a fire.
Each family has its own traditions and secrets of marinating meat. Quite often, culinary specialists are looking for more and more new recipes. The kebab is perfectly complemented with grilled vegetables, fresh vegetables and various herbs.

The basic principles of how to fry shish kebab:

• 1. Shashlik must be prepared from fresh meat. It is strongly not recommended to cook it from frozen meat.
• 2. A loin is selected from pork and beef meat.
• 3. Fish barbecue is recommended to cook from tuna or salmon.
• 4. For chicken barbecue, wings or fillets are most often used.
• 5. Chicken marinated meat is cooked no more than 12 minutes, and fish - no more than 8 minutes.

Shish kebab recipes mainly differ in branded marinade. Currently, there are many recipes for marinades. You can use several versions and taste the kebab in turn.

The cooking time of pork kebab is affected by the size of the piece and the marination of the meat. During frying, the meat should not burn. After 15 minutes of cooking, the meat is cut to the skewer and readiness is checked. The finished meat should be white, and the juice becomes colorless.

How long does it take to grill chicken skewers?

Chicken skewers are cooked no more than 20 minutes with good coals.
Suggestions for cooking chicken skewers:

• 1. Marinated barbecue chicken is salted 60 minutes before cooking.
• 2. Chicken meat should be fresh or chilled, not frozen.
• 3. For a marinade with onions, the products are not just mixed, but kneaded to squeeze the juice out of the onion.
• 4. Any utensil is suitable for marinating chicken skewers, but not wooden or aluminum. The simplest container for barbecue is a plastic bag.
• 5. Vegetables are planted between the meat on skewers or a small distance is left.

Barbecue selection
When frying meat, you can use an iron grill, but with thick walls so that the heat remains inside. Brazier is recommended to take with high sides. There should be no holes in it to exclude excess air, which provokes the rapid burning of coals. They are very necessary for the proper frying of shish kebab.
The choice of material for the fire
For a campfire, it is better to use a thick and dry vine. In the absence of such, it can be replaced with firewood from fruit trees. Plum, apple or apricot are perfect. Often the meat is baked on the branches of dogwood and mulberry. If you do not have such firewood available, firewood from deciduous trees. Use not recommended coniferous trees, because they contain a large amount of resin, which spoils the taste of the barbecue. Coniferous needles make the meat bitter and unpleasantly smelling.
How are kebabs cooked on the grill?

1. Initially, a fire is lit. This is done in advance so that “gray” coals appear, which give even heat to the barbecue.
2. When the embers die out, you do not need to rekindle the fire, try blowing air over the embers using a cardboard sheet or a large, flat material. They should blush again. To cook a barbecue, you will need a lot of coals or firewood so that all batches of meat are fried evenly.
3. After acquiring whitish coals, the meat is sent to bake. The meat is put on skewers. Fatty pieces of meat alternate with lean ones for greater juiciness of the barbecue. The pieces are pressed together quite tightly.
4. Skewers are laid out tightly on the grill so that excess oxygen does not flow to the coals. For uniform roasting of meat and the formation of a golden crust, the skewers are regularly turned over and swapped.
5. Barbecue should not be fried on fire. Fat, which is rendered from meat pieces, when it comes into contact with hot coals, causes the appearance of fire. In this case, the fire is immediately extinguished with ordinary water, vinegar or marinade. If the fire is left, then the kebab burns out on the outside, but remains raw inside.
6. To check the readiness of the barbecue, a large piece of meat is cut with a knife. If the kebab is ready, the meat juice will be transparent, and when pink water comes out, the meat is still languishing on the coals. The finished skewers are removed from the skewers after a few minutes so that it reaches.

How to barbecue chicken

Skewers of chicken wings on kefir

Cooking time - 5 hours.
Number of servings - 6.

Ingredients for barbecued chicken wings on kefir:

• 1. 2 kg chicken wings.
• 2. 0.5 l of kefir.
• 3. Salt.
• 4. Spices for the chicken.
• 5. 1 bunch of any greens (celery, dill, cilantro, parsley).
• 6. Onion.

Cooking shish kebab from chicken wings on kefir
Wings with greens are washed out. Onions are peeled. Onions can be taken as much as you like. Kefir is salted and sprinkled with seasonings for the chicken. The marinade is not too salty, as the wings are salted quickly.
The onion is cut into rings. The wings are mixed with onions and whole herbs. Wings are filled with kefir with spices. The meat is marinated for about 3 hours. Wings are strung on skewers and grilled on coals. Readiness is checked by color and juice. When cut, clear juice should come out of the meat.

Recipe quick barbecue pork

Cooking time - 3 hours.
Number of servings - 4.

Ingredients for quick pork skewers:

• 1. 600 g pork (neck).
• 2. 4 bulbs.
• 3. 3 art. l. vinegar.
• 4. 2 tbsp. l. Sahara.
• 5. 0.5 tsp salt.
• 6. 0.5 tsp pepper.
• 7. Chili pepper (optional).

Quick pork skewers
The meat is cut into portions. The onion is peeled and cut into rings. Meat, onions, salt, sugar, pepper and vinegar are mixed in a container and sent to the refrigerator for a while to marinate. The meat will marinate in 2 hours, but it is better to leave it for a longer time.
Shish kebab is fried on hot coals on the grill. Meat can be sprinkled with chili pepper for spiciness.