How to make a shish kebab juicy and tasty?

Everyone likes to go to nature in warm weather, build a bonfire and fry meat, but not everyone knows how to make a shish kebab juicy. After cooking this dish is a real art, which is owned by only a few. To get soft and juicy meat, it's not enough just to fry it on charcoal - first you need to choose the right ingredient and marinate it. Shish kebab will turn out really tasty only if all the nuances that directly depend on the product choice are observed.

Beef shish kebab

Prepare a decent dish of beef is not so simple. Not every experienced chef can tell how to make juicy shish kebab from this meat. The most minimal violations in the technological process lead to the fact that, as a result, the meat is practically not chewed, it turns out too dense and almost tasteless. You can avoid such consequences only if you know how to make juicy kebab from beef, properly prepared and marinated the most capricious meat.

Secrets of cooking

To create a delicious dish you should follow the elementary rules. Thanks to them, money for food and cooking time will not be wasted. Among the basic rules:

1. Most cooks pre-soak meat in vinegar to soften the fibers. A couple of tablespoons of the product will not be enough for evenly working the pieces, so it's best to take boiled water and vinegar in a 2: 1 ratio. Thanks to such a solution, the acid will be distributed evenly, and the texture of the already prepared shish kebab will become pleasant and homogeneous.
2. Most often people prepare traditional marinades from kefir, ordinary spices or tomato sauce, but in fact they can not guarantee that in the end result the product will be tender and juicy. Experiments of this type will be appropriate only in the case of young meat. In order not to risk, you should use marinades, which are based on vinegar, red wine or citric acid.
3. Beef itself is a tender meat, the taste of which can easily kill spices. Therefore, when answering the question about how to make a shish kebab soft and juicy, you should immediately pay attention to this nuance. In the case of beef, any spices are best replaced with fragrant herbs.
4. When slicing pork or lamb does not have to be particularly zealous, but with beef this can not be done. It must be cut with the sharpest knife, which does not spoil the texture of the fibers, which is very important. And to establish the most optimal size of pieces you can use a pair of match boxes, folded together.
5. The ideal time for aging the meat in the marinade is between 5 and 8 hours. If the product is held more than this time, it will not get a very pleasant sour taste.
6. Pepper and salt are by no means added to the marinade, because they need to grate the meat beforehand. Also, many novice cooks are wondering how to make a shish kebab juicy, enhancing its taste. The answer is simple - you need to use apple cider vinegar, lemon juice or wine.
7. When deciding to make a beef shish kebab, do not use frozen meat. Such a product can not be made delicious and aromatic in any way.

Marinades for beef shish kebab

Owing to observance of the rules listed above it is already known how to make juicy shish-kebab from beef, but even more this dish can please with juiciness, aroma and softness if creatively to prepare marinade preparation. There are many ways, but not all of them are available to novice cooks. Although there are also many understandable and simple recipes:

1. Acetic. Asking people who often go out into nature, how to make a juicy barbecue, you can immediately hear the answer: "Marinate meat in vinegar." Indeed, this method is the most common and all beloved, and most importantly - simple. For 2 kg of meat, you need to take 5 bulbs, red and black pepper (one teaspoonful), salt and 3 tablespoons of vinegar. Beef should be cut into large pieces, discarded, and then cut into small pieces. Then they should be rubbed with salt and a mixture of two peppers, put in a bowl, sprinkled with chopped onions, sprinkled with vinegar and left for 5-6 hours. It is not recommended to prepare such a marinade in advance and store it in the refrigerator, as this will significantly increase the risk of spoilage of blanks.
2. Wine. Quite often people are interested in how to make the meat juicy for a shish kebab, without using vinegar. Many people think that this is impossible, but in fact there is a way out. Wine marinade thanks to the main ingredient, pleases kebab lovers even more than the previous "vinegar" option. For 2 kg of meat you need to take 3 large bulbs, not more than one teaspoon of Provencal herbs, a glass of red dry wine, and also salt. The first thing to do is to combine meat with a large chopped onion, and then mix it with your hands. Next, add the remaining ingredients (the wine last), mix again thoroughly. After that, the container with the future shish kebab should be put into the refrigerator for 8 hours.
3. Exotic. The two previous recipes are familiar to people from ancient times, but sometimes you want a variety, so more experienced cooks ask: "And how to make a shish kebab soft and juicy with the use of unusual ingredients?" At first glance this recipe may seem strange and unacceptable for many, but in fact thanks to it the shish kebab will acquire a new taste and will attract the attention not only of exotic lovers. Again for 2 kg of meat should take about 6 large bulbs, a couple of glasses of soda water, 1 kiwi, black pepper and bay leaves. Meat should be mixed with onion rings and pepper, then add the peeled and shredded fruit of kiwi, pour the soda and put the bay leaf. It is recommended to insist the workpiece for at least 3 hours.

Any of the listed blanks can be used both in nature and at home. It is worth noting that even when cooking meat in the oven with such marinades it will turn out delicious and will be remembered for a long time.

Skewers of lamb

As you know, traditional shish kebab is prepared from lamb. This product is not too cranky, but quite specific. You can count on an ideal result only if you follow the rules. In the preparation process there are many nuances, but every culinary specialist can cope with them.

How to choose a product

If you do not know how to make a shish kebab juicy and memorable, then first of all remember that you should buy for him only quality meat. When choosing a product, you must follow simple rules:

1. Ideal will be the meat of an animal whose age does not exceed a couple of months. In the finished form it will be tender and juicy, and most importantly - without a specific flavor.
2. If you still use adult meat, you should pay attention to the fat content. It should not be more than 15%, although it is not necessary to completely abandon it, because it is the fat that gives the shish kebab its juiciness and appetizing aroma.
3. The color of the available fat on the surface of the meat should be pure white or milky, but not yellow (indicating an impressive age of the product).
4. It is not recommended to buy products that slip out of the hands or bleed.
5. For a shish kebab you can take a backbone part, a back leg or a notch.

Really quality meat will not cause rejection. It smells nice, does not give off fat, but only surprises with sweet notes. Professionals recommend using chilled lamb.

How to make a juicy lamb shish kebab: classic

If you want to cook a delicate and delicious classic shish kebab you need to take 1 kilogram of meat for about 5 bulbs, a full glass of white dry wine, pepper, salt and greens to taste. Slices of the future shish kebab should be mixed with onion rings, vegetable oil and salt. Then you need to pour this mass of wine and insist about 30 minutes (lamb) and about 4 hours (adult animal).

Soak meat, regardless of its type or composition of marinade, is prohibited in metal bowls / pans. Otherwise, the metal will begin to oxidize, which will help to get a spoiled dish. It is best to use glass or plastic containers.

Other refueling

In addition to the classic recipe, you can consider other varieties of marinades:

1. Yoghurt. To prepare shish kebab from 1.5 kg of meat, you need to take a little more glass of natural yogurt, about 5 bulb onions, dried basil, mint, pepper and salt. Onions need to be cut and mixed with crushed mint. Then add meat and other ingredients to this mixture. Mixing the composition with hands, it must be placed in a cold place for 10-12 hours.
2. Tomato. For a kilogram of meat, you need to take a liter of natural tomato juice (without any additives), no more than 5 large onions, half a gray loaf, as well as salt and spices. Slices of mutton should be mixed with chopped onion, spices and leave for 5 minutes. Then it should be crushed with the hands of the pulp of the loaf, add it to the workpiece, mix thoroughly and insist for at least 7 hours.

Features of cooking a dish of pork

There are rumors that only an experienced chef can cope with pork, having already seen many varieties of meat and who knows how to work with them. But how to make a juicy shish kebab from pork to a layman? Easily! Only for this purpose it is necessary to observe all rules. In fact, pork is very difficult to spoil, but it is not easy to make a shish kebab.

Selection of meat

The first thing to do is to choose the right meat. For this there are basic tips:

• The product should be slightly chilled, but not frozen or paired, as in this case the fiber texture will be loose;
• Do not spend money on already cut meat - you need to pay attention to larger pieces;
• A magnificent shish kebab will turn out if you take a pork loin, a scapula or a ham;
• In pieces of meat must necessarily be a layer of fat.

Pickling rules

If you do not know how to make a juicy shish kebab from pork, first of all, you will understand the basic rules of marinating meat:

• Pieces should be made large to preserve their juiciness;
• For pork a large number of onions will not be superfluous;
• Cut the product necessary across the fibers, so that the meat is better roasted and chewed well;
• Mayonnaise and vegetable oil is strictly prohibited for marinade.

Compared with other types of meat, pork requires a long marinade. The ideal time for this is more than 10-12 hours.

How to make a soft and juicy kebab from pork

For such meat you can use marinades, proven by time (recipes are for 2.5 kg of meat):

1. Tomato. You should take small bunches of dill, parsley, one onion, a spoonful of paprika, a couple of spoons of shop tomato paste, pepper and coriander. All components must be crushed, mixed with meat, pour water to cover the mixture and leave for 10 hours.
2. Filling with champagne. For the original marinade you need to take a bottle of dry champagne, 4-5 bulbs, as well as spices. Onions should be cut large, mixed with pork, then sprinkled with spices and pour alcohol. Insist such a pickle should be 10 hours, stirring it every 3-4 hours.

Chicken kebab

Now it's time to learn how to make a juicy kebab from a chicken. This meat is very unpretentious and soaked with marinade almost instantly. It is enough only 30 minutes for chicken to absorb everything necessary.

Before dipping into the marinade, the meat should be thoroughly rinsed in cool water, then dried and divided into several pieces. It is recommended to use only individual parts (breast fillets, hips, wings).

Unusual marinade recipes

Chicken can be marinated in interesting ways, which will please all lovers of meat. The recipes given below are calculated for 2 kg of the product:

1. Marinade based on vegetable oil. Meat should be salt and soaked with spices, then pour about a third of a glass of oil and a couple of tablespoons of wine vinegar. It needs no more than an hour to insist.
2. Beer option. In this case, pieces of meat are simply soaked in 0.5 liters of unfiltered beer for 20 minutes.

Thanks to the above recipes, you now know how to make a chicken kebab juicy, and you can cook it without much effort.