How to soak a shish kebab so that it turns out to be gentle

Preparation of a shish kebab is a very serious occupation. We can say that this is a special ritual. Every lover of this dish has his own recipe of how to soak a shish kebab. A lot depends on the right marinade. This is, first of all, the taste and aroma of shish kebab. Thanks to marinade, you can make hard meat, more tender and juicy. To fry meat is half the job, the main thing is to know what to pickle the shish kebab.

There are many options for cooking marinade. What is not used to make meat tasty. Naturally, each recipe has its pros and cons. And, of course, it is worth considering the personal preferences of everyone. I will try to tell you what and how to soak the shish kebab.

A lot depends on the marinade. If the recipe is matched correctly, it will soften the fibers of the meat, making it tender. In addition, the time for frying shish kebab is shortened. So, a few recipes for how to dunk a shish kebab.

First, a few recommendations for choosing dishes. The wooden container has properties to absorb, therefore it is not recommended to use it for pickling. Aluminum dishes are also not suitable for this process. The recipes usually use products containing acid, and they react with this metal. Therefore, we take the enameled container and proceed to prepare the marinade.

There are many opinions about the use of vinegar in marinade. At once I will say that it is not advisable to do this. It does not improve the taste of meat, and even makes it more stringent. In addition, a very sharp smell and strong acid will break the real flavor and taste of meat.

If you do not know how to soak a shish kebab in the best marinade, then choose white wine. This is the most refined way. In the historical homeland of shish kebab, the Caucasus, use a special wine, intended for cooking this dish. But if you do not own such a drink, you can just take any dry white wine. One kilogram of meat will need about 300 ml of wine. It will give the meat a light aroma and make it tender and juicy. Believe that your guests will be amazed by the wonderful taste of the cooked food.

Of course, wine is not the only ingredient in the marinade. In all cases, it is recommended to add onion, cut into half rings or even ground with a blender (it is believed that in this case he will give all his juices to meat). Luke needs a lot, almost as much as meat. But before frying, be sure to remove it from pieces of meat, so that it does not spoil the appearance of the dish, burned on the skewers. Onions are fried separately and served already ready for shish kebab.

So, cut the meat with the necessary pieces and put it in a container, alternating layers of sliced onions. Then take the wine and add spices and salt to it. Experienced cooks can determine the proportions by eye, but you can also use condiments in bags, on which the proportions are specified exactly. Fill the cooked marinade with meat and lightly press it down. It should not float in the marinade.

The French use Dijon mustard as a marinade. Her tender taste will not spoil the meat and give it a slight acuity. But before dipping the shish kebab, it should be cut into the right pieces of the same size. For a marinade use a mixture of ketchup and mayonnaise.

The simplest product for soaking meat is mineral water. The gas bubbles soften the fibers of the meat and make it tender. You can mix mineral water with lemon juice. Meat will not only become soft, but will also acquire a slight sourness.

When pickling, do not forget about spices. The bay leaf, peppercorns, any kind of pepper and herbs will give the meat a refined aroma.

Now you know how to cook shish kebab at home, and you can safely experiment and treat your culinary masterpieces of friends and relatives with your own.