How much vinegar to add to the barbecue and whether it should be done?

To cook a good shish kebab, there are a lot of secrets, and almost every lover of this dish has a small one. But there was always a controversial question about how much vinegar to add to the barbecue and whether it should be done at all? Preparation of shish kebab can be called art, which requires, if not talent, then, at least, abilities. Although if you comply with the most basic requirements, then you can successfully prepare this dish.

It is clear that the basis of a delicious shish kebab is meat. 80% of success depends on its quality, no condiments and ways of pickling will ever save the meat of an old boar, bull or ram. The simplest option is to use pork. The dish from it turns out soft, juicy and does not need long marinating. It is best to buy fresh meat. Do not take a frozen product or in the form of a pickled shish kebab. By the way, in the last version vinegar will be added necessarily, and if the meat was frozen (especially peremirozhennoe), then vinegar for shish kebab will have to add. This is to ensure that the meat is softer.

For Central Asian and Caucasian shish kebab traditionally takes lamb, it is its specific flavor and taste that gives the national dish distinctive features. Although today it is rather problematic to find a good mutton. But you can buy beef (better veal) beef on the market - and the result will surpass all your expectations. There are fans of chicken shish kebab, for him a leg or wings are bought. Here on the question of how much vinegar to add to the shish kebab,   You can answer unequivocally - not at all. To delicate chicken meat, lemons and mayonnaise suit perfectly. And, for example, in Africa, local people cook this dish from the liver. For this, kidneys, heart and liver are taken. Immediately string on skewers, pepper, salt and immediately do not long roast on charcoal.

How much vinegar to add to the shish kebab? Marinate him or not pickle? How much should it be in the marinade? Here are some of the eternal and rather controversial issues. Here everything depends on meat and on preferences. Someone does not think to himself a shish kebab without a long-term vinegar "bath". Someone does without marinade at all, and if he uses it, then no more than 5 minutes. And this is how the cooked dish thinks shish kebab, and everything else is just fried meat on the coals. Probably, the truth is that there are dozens of ways to prepare this dish, but each of them will be good in its own way.

Let's take the classic way of cooking. Cut the meat into small pieces of 40-50 grams, shred the onion rings, place the same black pepper, salt, sprinkle everything with vinegar, you can add lemon juice. If you took pork, the dish will be ready for frying after 3 hours. And if it's lamb or beef, then you have to wait 6 hours.

But try to ask the Caucasian about how much vinegar to add to the shish kebab? In response, at least you will get a puzzled look, as in the Caucasus vinegar is never used for this dish. There for shish kebab is taken dry wine, ayran or lemon. They do not cut onions, they squeeze it, squeeze the juice onto a layer of meat. And as seasonings use red pepper, broken (necessarily) bay leaf, sometimes can add garlic.

In Kyrgyzstan, the shish kebab marinated in the sea buckthorn juice, by the way, such a pickle can save almost any meat. Sea buckthorn gives a tender taste, softness and delicate aroma even to an old piece of beef. Onions and spices are added, as usual, but be sure to put the shish kebab under oppression.

Those people who do not eat meat, and even gourmets, in particular, prefer shish kebab from a noble fish. For this, sturgeon, trout, stellate sturgeon, pink salmon or beluga are taken. Spices and slices add to taste. Someone uses wine vinegar, some mayonnaise. A couple of hours promarinuetsya - and on the coals.

An excellent shish kebab is obtained if it is marinated in its own juice. For him, take a bow (1: 1 with meat), salt and spices. Onions are very finely chopped, you can pass it through a meat grinder. The resulting gruel pours the meat and add salt and spices, put under pressure. For lovers of sourish taste, lemon is used. After a couple of hours, start to fry. As you can see, to prepare this dish, you do not even have to ask yourself how much vinegar to add to the barbecue. Someone else takes 1 tablespoon of meat to take a tablespoon of vegetable oil, which, when fried, envelops meat, which gives the dish a special juiciness.