How to cook barbecue from. How long to fry pork skewers. Quick pork skewers

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.

For cooking time pork skewers affects 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. The use of coniferous trees is not recommended, 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 go out, there is no need to re-light the fire, try blowing air over the embers with a piece of cardboard or a large, flat piece of 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.

Quick pork skewers recipe

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.

My favorite summer dish is barbecue! And this is not even discussed, because what could be better than a juicy piece of meat, fried on a skewer or on a grill, with smoke. And as a side dish for barbecue, you can make delicious grilled vegetables and mushrooms. But the time, how much to fry the kebab, depends on what kind of meat you have chosen for cooking this dish.

How long to grill pork skewers

Traditionally pork on the bone or pieces of flesh are considered the best meat for barbecue. Juicy and tender, white inside and fried outside, such meat will turn out if you know how much to fry the kebab.

• cooked on the bone for at least an hour, it takes enough time for the meat to fall behind the bones and be fully cooked inside;
• on the grill, steaks should be fried for 45 minutes or an hour, until golden brown;
• the time how much to fry pork skewers on skewers depends on the size of the pieces, small ones will be ready in 45 minutes, and large ones in an hour.

How long to fry pork skewers on the grill also depends on the intensity of the heat and how often you turn the meat over. This should be done every 4-5 minutes so that it cooks evenly.

How long to fry chicken skewers

Chicken meat cooks quickly, so they often take it for barbecue. Juicy and tasty, it will perfectly complement any picnic table. And the cooking time, how much to fry the kebab on the grill or on skewers, depends on the type of meat chosen.

• wings should be fried on a grill or skewers for at least 45 minutes, turning every 4-5 minutes, until golden brown;
• how much to fry skewers of chicken drumsticks and thighs depends on the presence of a bone in them, if you cut it out, the cooking time will be 35-45 minutes, and if left - 1 hour, constantly turning over;
• it is important to remember how long it takes to fry breast skewers on the grill - no longer than 30-35 minutes, this meat is very tender and it is easy to dry it out.

How long to fry lamb skewers

To begin with, the lamb must be marinated very well so that the kebab turns out to be juicy and there is no characteristic aftertaste. How long to fry the kebab depends on the chosen meat:

• ribs and chalagach will be ready in 1 hour with constant turning;
• the pulp on skewers cooks faster, 45 minutes or a little longer, depending on the size of the pieces.

How long to fry beef skewers

Beef for barbecue is not the best meat, it is sinewy and does not have that delicious fat, it often turns out to be a bit dry. But if you decide to cook this meat, it is important to know how much to fry beef skewers. It is better to take ribs or a steak, and fry on the grill until golden brown with constant turning for at least 35 minutes, then try for readiness and serve.

Also, many will be interested in juicy meat sausages.