How to cook the right shish kebab: five important points. Shish kebab recipes What to make kebab from on the grill

Shish kebab is a delicious dish that lifts your spirits and brings bliss to your body. There are many varieties, but the classic one is always made from meat: . The exceptions are chicken and fish.

Threading pieces of meat onto skewers and grilling over coals according to certain rules is a classic for perfectly cooking meat with a smoky flavor.

Cooking on skewers in the oven, in a frying pan from minced meat and various fish in the following articles.

Rules for preparing classic shish kebab

To prepare the dish, it is better to take young and juicy meat. To get good results. The following rules must be observed:

• Avoid cooking with frozen meat. Because frozen meat contains significantly less nutrients than fresh meat. No matter what they say, no matter how they marinate, the fibers from frozen meat will be tough.
• Avoid cooking from fresh meat, from a freshly slaughtered animal. The blood should drain from the carcass, the meat should “rest” for several hours, lie down. In the old days, it was generally considered prohibited to cook dishes directly from shot game - it should take 2 - 3 days.
• Stringy meat is not suitable.

The best brazier for cooking shish kebab is the traditional grill, which is used by most modern people. You can see what kind of barbecues there are in our modern life in the blog.

According to reviews from experts and people from the public, the best firewood is firewood made from grapevines. Next in descending order of quality are: white acacia, dogwood, sloe, beech, oak. You already understand that only deciduous trees are suitable.

The criterion for the quality of firewood is the quantity and heat of the coals.

Better buy ready-made charcoal and use it. As a rule, coal sold in bags is made from birch logs.

If you use firewood, it should burn almost smokelessly, produce a lot of coal with good heat and not be resinous - such is the quality of the firewood itself.

The height of the grill for frying meat should be such that the meat is located 10 - 15 cm above the coals, or even lower. It is more convenient to make a barbecue with grates (small) and a blower in order to create draft depending on the wind and weather.

If there is no barbecue, the hearth for frying shish kebab can be made from available non-combustible material: stones or bricks.

Classic pork kebab - how to marinate with vinegar for a delicious meal

Products:

• 2 kg pulp of not too fatty pork belly or
• 3 kg brisket on the bone (also very tasty)
• 100 ml white wine vinegar
• 1 kg onion
• salt pepper

To submit: 4 sweet onions + thick or thin pita bread

Recipe:

Cut the pork belly into equal pieces with pieces of lard.

Cut the other piece with ribs in the same way. so that the meat is located along the bone.

Each onion should be cut in half lengthwise, then cut into very thin half rings. Mix onion and vinegar and season well with black pepper. Combine meat and marinade in a large saucepan and stir with hands for 5 minutes. Then place the meat and marinade tightly in a container, cover with a lid and marinate at room temperature for 2 - 3 hours.

Use wide and flat skewers so that the meat does not turn while frying.

Thread the meat so that it runs along the skewer without hanging over it. The pieces must be of the same size and quality so that they are fried evenly. Then place the skewers with meat at a distance of 10 - 15 cm from the coals and fry, remembering to turn them evenly, until cooked and browned.

In a large bowl, coarsely chop the onion, take a large piece of pita bread and use it to remove the hot pieces of meat. Sprinkle the shish kebab in a bowl with onions. Thus, it undergoes heat treatment, absorbs the taste of meat and becomes a separate snack.

This is what a rib dish looks like if you decide to do this version of the classic preparation of meat with bones and wine vinegar.

Pork shish kebab recipe with mineral water marinade

Products:

• 2 kg pork neck
• 4 onions
• mineral water
• ground black pepper, ground coriander, salt

Recipe:

Cut the pork meat into pieces, cut the onion into half rings, pepper and sprinkle with ground coriander.

Place the meat and onions in a saucepan and add mineral water until it covers the meat. Place pressure on the meat and leave for 4 hours. Then salt the meat to taste. Next, you should string the pieces of meat onto skewers according to all the rules and fry over the coals.

Classic lamb shish kebab - a dish for the festive table

Products:

• 500 g lamb
• 2 onions
• 100 g green onions
• 200 g tomatoes
• 0.5 lemon
• 1 tablespoon vinegar
• 1 tablespoon oil

Recipe:

Cut the kidney part or the flesh of the hind leg of lamb into even pieces (20 - 25 g), put in a bowl, add salt and sprinkle with ground black pepper. Then put grated onion there, pour in vinegar, stir and keep in a cold place for 5 - 6 hours.

The meat of young lambs is not doused with vinegar, but sprinkled with pepper, salt, parsley and kept in the cold for 2-3 hours.

Grill the kebab over coals for about 15 - 20 minutes. To ensure that the meat is cooked evenly, the skewers must be turned frequently.

The finished pieces of meat should be removed from the skewers, placed on a dish, and poured with oil. Garnish with green onions, sliced ​​tomatoes, and lemon. boiled rice Separately serve dried ground barberry or pomegranate juice.

Beef shish kebab - the marinade is the most delicious so that the meat is soft

Recipe:

This recipe makes the meat soft even if it was very tough. You can even take the meat frozen. Let the meat thaw. Then cut the beef into matchbox-sized pieces.

Sprinkle a layer of allspice on the bottom of the pan. Cover it with a layer of bay leaf on top. Place a layer of onion cut into rings, a layer of meat on top, salt and pepper with red ground pepper, again put a layer of onion and so on alternate. The last layer should be onions. Place a layer of bay leaf on top of it.

On top of the bay leaf layer, place a finger-thick layer of tomato paste and vinegar (put 1 spoon of vinegar per 1 kg of meat). Cover all this with an inverted plate and place about 10 kg of pressure on top. Leave for a day. After a day, drain the yushka, discard the top layer of bay leaves and transfer the meat to another bowl, leaving the bottom layer of bay leaves and peppercorns in the old one.

Then squeeze lemon into the meat and add dry white wine. After 2 hours, you can fry using skewers in a grill with hot coals.

Lamb shish kebab with vinegar: a classic way to cook meat in Tajik style

Products:

• 1200 g lamb
• 200 g onion
• 50 g vinegar 3%
• 30 g cumin
• 50 g greens
• ground black pepper, salt

Recipe:

Cut the lamb pulp into pieces measuring 25 grams. Add salt, pepper, mix with finely chopped onions, cumin, pour vinegar and refrigerate for 4 hours.

Then string the pieces of meat onto skewers and fry over hot coals.

When serving, place the meat on a plate and sprinkle with chopped onions and herbs.

Marinades for pork kebab: how to marinate meat in pomegranate juice

Products:

• 2 kg pork neck
• 1 glass fresh pomegranate juice
• 4 tomatoes
• onion
• cloves, basil, parsley, ground black pepper, salt

Recipe:

Cut the pork into portions and place it as the first layer in an enamel pan. Cut the onions into rings and place in a second layer. Finely chop the greens and sprinkle the meat and onions.

Then put clove flowers on top and pour pomegranate juice over it. Place the container with the marinated meat in a cool place for 4 hours. Stir every hour. Add salt before the last stirring.

As a result, start stringing the meat onto skewers, alternating with tomato slices, and fry over the coals in the grill.

Shish kebab: a signature recipe from pork, and a marinade from the people - with beer!

Products:

• 2 kg pork (necks)
• coarse sea salt
• 5 onions
• 500 ml dark live beer
• 5 - 6 sun-dried tomatoes
• ground black pepper

Preparing the recipe:

Rinse and dry the meat. Cut it into large pieces so that each has fat.

Then make the marinade: grate the onion and transfer the onion pulp into a bowl with the meat,

add salt and pepper to taste, pour in all the beer. Stir and marinate for at least 5 - 6 hours.

Then remove from the marinade, string onto metal skewers and grill over coals made of apple, pear or aspen wood. The reviews from the people are excellent, the people are on board!

Method for preparing juicy pork shish kebab on the grill - video

Enjoy your barbecue on the coals, in the fresh air, with smoke!

Meat is usually main dish cooked on the grill, and picnics are often organized with the main purpose of eating barbecue. To make your kebab perfect, you need to choose the right meat for it, cut it correctly, marinate and cook it.

If you not a barbecue professional, our advice will help you not to be disappointed.

How to choose meat for barbecue?

Traditional kebab is prepared from pork or lamb, but some kebab lovers do not always know how to choose it correctly. It’s such a shame if the kebab turns out to be tough, greasy or stringy, although it would seem the meat looked quite decent!

Do not buy frozen meat in the store, as there is a high risk that you will not get what you need. Moreover, fresh meat tastes much better. If you have a good piece of frozen meat in the freezer, you can slowly defrost it, marinate it and cook it, as long as it has not been frozen several times.

Before purchasing, carefully inspect the meat and make sure it has not been defrosted: no traces of snow, bloody stains, and a puddle of water does not form under it.

The color of the meat should be light and in no case dark red, this may be a sign that the meat is old and tough. Bright red meat may indicate the use of dye. Also, the meat should be glossy, not matte.

Smell the meat; its smell should be completely neutral and not strong. If you are experiencing discomfort, stop buying immediately The meat is probably not very fresh.

For pork kebab, choose neck area. Ask the seller to give you this particular part. Unfortunately, unless you have a trained eye, you may not always be able to distinguish the neck from some other parts of the carcass, so rely on the honesty of the seller or contact only to a trusted butcher.

Pork neck usually contains veins and fatty streaks- this is the very thing! However, they must be thin. Do not take meat without any layers of fat - there is a risk that the kebab will turn out dry. The secret is that a thin layer of fat melts during cooking.

There must be meat elastic and does not stick to your hands, when pressed, a hole should not form.

WITH chicken meat Usually there are no problems with the choice, but you should make sure that the chicken is fresh and not defrosted. By the way, it is very easy to determine the freshness of chicken meat by smell: fresh chicken should not smell of anything at all, but chicken that has been in the refrigerator for several days or has just been defrosted does not smell like anything. takes on an odor, which intensifies over time.

What meat is best for barbecue?

What meat to choose for making barbecue, depends on your preferences and wallet. Pork, lamb and veal are usually not the cheapest options, but chicken is cheaper and just as tasty if cooked correctly.

Meat, of course, should be fresh, but not steamy, since it is known that he should rest for some time under the right conditions. Remember that fresh meat is usually much tougher than rested meat.

The most traditional meat for barbecue is pork. If you are not on a diet and your religious beliefs allow you to eat pork, then why not choose this meat? Young pork is very tender, and the right cut will not greasy, but not dry either.

Moreover, pork meat is delicious even when it cools down. You should choose neck area or tenderloin, these areas of the pig carcass move little during the life of the animal, so they are more tender and tasty. A good pork neck for barbecue looks like this:

Mutton- expensive and very specific meat, which is not always tasty, and sometimes may have unpleasant specific smell, which not everyone can tolerate.

If you are convinced that you got it correct piece of young animal, then you can safely cook it. This meat is not particularly tasty when it cools, so it should be eaten immediately after cooking. Usually they take hind leg, ribs or loin young lamb.

Beef. Best used for barbecues veal meat, since the meat of an adult cow is quite tough and can ruin your entire table. Veal– dietary meat, therefore ideal for those who are afraid of gaining weight and are watching their figure. The best pieces for barbecue are usually considered sirloin and tenderloin.

Chicken. Usually, to prepare chicken kebab, its fatty parts are used: legs, drumsticks, thighs, wings. Can also be used brisket, however, it is not very fatty, so it may turn out dry. To prevent this from happening, pieces of meat are wrapped in thin bacon, threaded onto skewers and fried in this way. The same applies to turkey meat.

Delicious kebabs are made from quail meat. These little birds taste a little like chicken, but have their own special and unique taste. To prepare quail kebab, you can put them on skewers, fry them whole on grills, stuff them with dried apricots, rice and raisins, or cut the carcasses on one side and lay them out on the grills. It should be remembered that tender poultry meat cooks very quickly, so it's important not to overexpose it!

Rabbit meat. Rabbit meat is highly valued, it is not always easy to get, but if you succeed, try making a kebab from it, you will not regret it. First of all, rabbit meat is valued for delicate taste and dietary properties of meat. Portioned pieces are marinated like any other meat, with seasonings and onions, then fried on a wire rack. You can put the pieces on skewers, or you can fry the whole carcass.

How much meat for a shish kebab?

Many who want to cook barbecue outdoors, especially if they rarely do it, wonder: how much meat should you take so that there is enough for everyone?. Of course, it’s better to take a little more meat and rest assured that no one will go hungry.

On average they take 300 grams of raw meat per person, but this is only if you have many other different snacks and side dishes, including mushrooms and potatoes. If, in addition to meat, there are only light vegetables, then it is better to take more of it - 500 grams per person.

These are average figures when there are women and children in the company, but if it is a purely male company, which also takes a lot of alcohol with them, the amount of meat will most likely increase, since alcohol usually requires more food.

How to cut meat for shish kebab?

Pork, lamb or veal meat should be cut into medium pieces, the size of which can be determined by placing the entire piece in the palm of your hand. On average, each piece should be 5 by 5 centimeters.

When you place the meat on the skewers, make sure that it won't fall off him. If the piece is too large, it will not fit in the palm of your hand. Moreover, large pieces will not cook well, and too small pieces will be dry.

Chicken is often bought already cut - separately legs, wings, white meat. If you are making white meat skewers, they should be cut into square pieces approx. 4 by 4 centimeters.

One of the options for cutting chicken. The red ropes show incision sites.

A rabbit can be cut up as follows: portioned pieces:

Can you bake on a wire rack? in full:

There is no need to cut the quail, but you can cut along the breast and spread out with your back up:

If you have several pieces of meat, which in your opinion will not make the best kebab, it doesn’t matter. You can use them for cooking shashlik kebab, which is also called lula kebab.

This oriental dish is prepared on the grill. He needs meat pass through a meat grinder, and then make minced meat as for cutlets (except for eggs and bread).

Place the minced meat on a skewer with a diameter of about 5 centimeters, and then fry over coals like a regular shish kebab.

How to marinate meat for barbecue? Kebab marinade recipes

There are a great many shish kebab recipes, it all depends on individual preferences. Often they use those seasonings that are on hand, but go best with barbecue. thyme, bay leaf, rosemary. All recipes include onion. There are several classic methods for marinating pork for barbecue:

- In kefir: This method is ideal for kebabs that need to be marinated quickly before cooking. For 1.5-2 kg of meat you need about 0.5 liters of regular kefir. Kefir quickly softens and penetrates meat, so if you leave the meat in this marinade for too long (for example, overnight), it will become sour. Marinate the meat in kefir for no more than 4 hours. By the way, for a quick marinade It’s better to grate the onion rather than cut it into rings.

Recipe:

Cut 1.5 kg of pork neck into medium pieces, pour in 500 ml of kefir, add 1 teaspoon of sugar, 5 medium onions cut into thick rings, salt, chili pepper (to taste), 2 tablespoons of curry seasoning. Mix everything, leave to marinate for 2-4 hours, preferably in a cool place, but not in the refrigerator.

- In vinegar: Some barbecue lovers have long abandoned this marinade method, believing that vinegar spoils the taste of the barbecue. However, vinegar gives meat a distinctive flavor if added sparingly along with seasonings. You can marinate kebabs in vinegar all night.

Recipe:

Season the washed and dried pieces of meat with salt and pepper and place in a bowl. Place onion, chopped parsley, and cilantro between the layers of meat. While laying, pour the layers evenly with vinegar diluted in water in a ratio of 1 to 1. The meat should not float in the water. Leave to marinate for 10-12 hours.

- In mayonnaise: This is one of the most popular marinade methods. Marinated meat in mayonnaise can sit for about a day, and its taste will become even more intense.

Recipe:

For 1 kg of pork, take 200 grams of your favorite mayonnaise, preferably with a pronounced taste. Add a few spoons of barbecue spices, 3 onions, cut into rings, a couple of spoons of mustard, salt and pepper to taste. Mix everything thoroughly and leave to marinate overnight.

- In beer: Beer will also help you marinate shish kebab quickly - in 3-4 hours, giving it a peculiar beer flavor. Just the thing for beer lovers.

Recipe:

Take 1.5 kg of meat, divided into pieces, pour a bottle of light beer (0.5 ml), mix with onion rings (3 heads), crushed garlic (7 cloves), 3 bay leaves, 1 teaspoon of dried rosemary, 1 teaspoon peppercorns, 1/3 cup olive oil, salt. During frying, you need to pour this liquid marinade over the meat.

- In wine: Sometimes kebab is marinated in dry red wine. This gives the meat a unique wine taste and a dark burgundy color. Not everyone likes this marinade, so if you are making it for the first time, it is better to make a small batch to test first. You can use white wine instead of red.

Recipe:

For 2 kg of kebab, take 0.5 ml of dry red wine, 5 onions, a teaspoon of sage, thyme, parsley, 1 grated apple. Mix everything and leave to marinate overnight (10-12 hours).

How to cook the right meat for barbecue?

After you have poured the marinade over the meat, cover the pan with a lid and put something heavy on top. This will allow the meat to be pressed down so it will better absorb the marinade. If the meat is marinating overnight, it is better to place it in the refrigerator. For a quick marinade, there is no need to refrigerate. It is better to stir the meat before frying.

For grilling, it is recommended to take ready coals for grilling(but not coal) or firewood trees like birch, aspen, oak and other deciduous trees. Coniferous firewood contains many aromatic essential oils and resins, which can spoil the taste of the dish.

Place the pieces of meat on the skewers not too close to each other, but not too far apart, between the pieces you can place onion rings or chopped vegetables.

To prevent the meat from burning too much, before putting it to fry, coat the pieces vegetable oil.

When preparing barbecue can't leave him! This is an important rule that is often neglected. You need to constantly make sure that the flames that escape do not burn the meat, otherwise it will burn on top and remain raw inside. To do this you must be ready container with water or some kind of drink(can be wine or beer) or liquid marinade which will extinguish the flame. The coals should smolder, not burn.

You can check the readiness of the kebab with a knife. Cooked meat will not have blood inside. However, kebab with blood also has a right to exist, there are lovers of half-cooked meat.

Before serving, do not immediately cut the meat off the skewers and chop it, wait 5 minutes after removing from the heat. covering the kebab with a bag. Then the meat will be more juicy.

Shish kebab is a meat product that is perceived by many as a main course or as an appetizer. Many feasts are not complete without it, as pieces of meat cooked in smoke win the hearts of millions of gourmets from around the world.

In order for such a dish to be truly tasty, you need to know how to cook it correctly. There are a large number of their varieties in the cuisines of different peoples of the world, however, as practice shows, the most delicious was and remains Caucasian shish kebab.

How to cook shish kebab? What subtleties does this process have? What sauce is ideal for smoked meat? More on all this below.

How to choose meat

Any proper kebab is made from meat. To do this, you can choose different types: chicken, pork, lamb, beef and any others. Any novice cook must remember that the key to a tasty and juicy kebab is the right choice of meat, not by grade, but by quality.

The first thing you should pay attention to is the freshness of the main ingredient. It is ideal if the meat is chilled and not frozen. When choosing it on the market, you should pay attention to those pieces that will have clear juice and bright color. The aroma of fresh meat should also be pleasant, barely perceptible.

For cooking with smoke, it is advisable to choose the meat of a young animal - it is from this that you can prepare the softest kebab. From pork you should choose pinkish pieces, and from lamb and beef - the reddest (you can have layers of white), because this color indicates the best quality of the main ingredient.

Features of preparing lamb dishes

How to cook juicy lamb shish kebab? It is for the correct preparation of this type of meat that certain culinary skills of the cook are required.

First of all, you need to pay attention to the quality of the meat. To prepare shish kebab, you should choose dairy lambs under the age of one year. The ideal parts of the carcass to create such a meat snack would be the loin, tenderloin or back of the leg.

Another feature of lamb shish kebab is that it must be eaten immediately after cooking. Otherwise, the meat will become hard and difficult to chew.

Lamb marinade recipe

How to cook lamb shish kebab? In order for it to turn out very tasty and juicy, it is not enough to choose excellent meat - you will also need to choose the right marinade, the components of which will perfectly nourish each piece. Let's consider one of these options.

To prepare the marinade for a kilogram of lamb, take a generous amount of a mixture of peppers (or separately ground black pepper), as well as salt. Make a mixture of spices and thoroughly rub each piece of meat with it. After this, the main ingredient should be placed in a bowl for marinating and 4 large onions should be cut into it. Sprinkle 150 ml of wine on top of all the ingredients (it’s best to take dry wine), as well as vegetable oil to taste. All combined components must be mixed well and left for ten minutes. If the meat of an old animal is used to prepare shish kebab, it should be marinated for 3-4 hours.

After the meat is marinated, it can be cooked on the grill or in an electric kebab grill.

Features of cooking pork shish kebab

A huge number of lovers of this hot meat dish prefer the version made from pork meat. According to many gourmets, it is the pork kebab that turns out to be especially tender. What is his secret? Of course, in the right meat.

How to choose meat for pork barbecue? First of all, you need to remember that it must be fatty - only this way the finished meat will be truly tender. In addition to the fattest parts, you can also use pork tenderloin, ribs or loin, however, as many cooks advise, preference should be given to the neck.

The chosen meat should be young - this can be easily understood by its color: pink-red is considered the correct color.

To make the dish more piquant, onions should be used in the marinade, which gives it additional juiciness.

Pork marinade recipe

How to marinate meat? For a kilogram of quality meat, cut into small pieces, add three thinly sliced ​​lemons. To prepare the sauce for this kebab, combine a couple of teaspoons of coriander, one ground red pepper, half a spoonful of ground ginger, as well as two tablespoons of dried basil, salt and black pepper in one bowl. To these ingredients you should add chopped bay leaf, as well as five tablespoons of olive oil. All ingredients must be mixed well with the meat, covered tightly with a lid and left to marinate overnight.

Georgian marinade

This simple type of marinade was invented in a country where dishes cooked over an open fire are made according to the most savory recipes - in Georgia. How to cook shish kebab according to a traditional Georgian recipe? To do this, take a generous amount of onions (6 heads per 600 g of pork meat), cut them into rings and add a generous amount of a mixture of ground peppers to it. After this, add the meat cut into small cubes to the onion, stir well again and cover with film or a lid and put in a cold place for 5-6 hours.

After the meat is ready, it must be strung on a skewer, alternating with pickled onions, as well as sliced ​​tomatoes, and fry until done. It is advisable to serve the finished dish with herbs - in national Georgian cuisine, cilantro is used for this purpose.

If it is not possible to light a live fire and cook barbecue over an open fire, you can use an electric barbecue maker, which is sold in hardware stores. You can cook any meat this way. The advantage of this method is the speed of preparation of the dish, which is especially helpful, for example, during a feast. For cooking meat in an electric kebab maker, as a rule, marinades are especially in demand, which quickly saturate pieces of meat. Let's consider one of them.

For 1200 g of pork meat (it is advisable to use tenderloin for this purpose), take a couple of onions and cut them into rings. To them you need to add 100 g of mayonnaise, as well as salt and spices to taste (you can use a ready-made package, which is easy to find in the store). The listed ingredients need to be mixed thoroughly and the meat cut into small pieces should be added to them.

In this marinade, meat can be marinated for an hour or overnight - in any case, the result will be a tender and aromatic dish. After it is ready for frying, each piece should be strung on a skewer, alternating with onion rings, and placed in an electric kebab maker. The dish will be ready in literally 15 minutes.

Features of preparing beef shish kebab

Not many novice cooks know how to cook beef kebab. Some people prefer not to deal with this type of meat at all, since experience shows that it turns out to be quite tough at the end. The main secret to cooking beef shish kebab is to marinate for a longer time.

As for the choice of meat, for this type of kebab it is best to give preference to fillet, brisket or hind leg. All other pieces will most likely be unusable.

Beef marinade recipe

A properly selected marinade is the key to success. So how to marinate meat? To do this, cut it into small pieces, place it in a large bowl and sprinkle with a mixture of salt and pepper. Next, place three onions, cut into rings, into the bowl. In a separate bowl, you need to dilute a couple of tablespoons of vinegar essence and 500 ml of water, then pour the resulting liquid over the meat. You should also add a tablespoon of sunflower oil, mix thoroughly and leave overnight, covered with a lid.

Using this delicious shish kebab recipe, you can end up with a spicy hot meat dish that will have a slightly sour taste.

Garlic sauce for barbecue

Many lovers of this meat dish prefer to use ready-made products that are offered on store shelves as barbecue sauce: ketchup, adjika, mustard, mayonnaise and others. However, only true gourmets prepare it themselves, selecting ingredients by hand and experimenting. How to make barbecue sauce? An original version of this could be white garlic, which will make the taste of meat more piquant.

To prepare it, take three cloves of garlic and pass them through a crush. To them you need to add chopped herbs, three teaspoons of soy sauce and a glass of sour cream. All ingredients should be salt and pepper to taste, then thoroughly grind until the mass is homogeneous.

It is advisable to let this sauce brew for about half an hour before serving - this will make its taste more vibrant. You should also remember that it is advisable to use it immediately, since the shelf life of such sauce is short - about 8-10 hours. This fact is due to the fact that it is created on the basis of a perishable fermented milk product.

Mustard sauce for barbecue

Another interesting sauce option that is suitable for barbecue made from pork or lamb. In order to make it, you need to combine a couple of hard-boiled chicken yolks, 1.5 teaspoons of mustard, a tablespoon of lemon juice, and 10 ml of soy sauce in one bowl. All ingredients must be ground until smooth. After this, to the listed ingredients you should add ground black pepper to taste, a pinch of sugar and 180 ml of sour cream (it is best to take one that is not sour). All ingredients should be thoroughly ground and, tightly closed with a lid, placed in the refrigerator for at least an hour.

To prepare such an original sauce, you can use any mustard - many chefs recommend using French mustard (with grains). When prepared, mustard sauce has a very delicate consistency and a particularly pleasant taste, which will surprise all guests and your household.

How to grill kebab

Properly selected meat and a suitable marinade are, of course, the key to a tasty dish. However, if a novice cook does not know how to properly cook shish kebab on a grill, he can simply dry out the meat and thereby ruin it. So what are the secrets to roasting meat over an open fire?

First of all, you should pay attention to the density of the pieces of meat on the skewers - they should not fit too closely to each other. After the meat has been skewered, it is necessary to place it over the coals, which must have already burned significantly before this. Professional barbecue makers recommend starting the process of cooking meat over higher heat and maintaining its intensity until the pieces become golden brown. After this happens, the heat should be reduced by watering the coals with pre-prepared water, and cooking should continue on low heat and mostly smoke.

How to determine the readiness of meat? It’s very simple: when cut, it releases clear juice.

Shouldn't we, dear and beloved, talk about a dish of all times and peoples - shish kebab? The phrase about the days gone by and the people who tasted this dish, in this case, was not used for the sake of a catchphrase - really, try to think about when a person first cooked shish kebab? Surely our primitive relative, roasting the carcass of a shaggy beast killed with his own spear over a fire, could not have imagined that several thousand years later his followers would also roast meat over a fire, calling their dinner the delicious word “kebab.”

However, we won’t go deep into history, let’s have a heart-to-heart talk about how to cook delicious meat on the grill. Surely your family has a couple of family secrets that you would never tell anyone about. And if “Magic Food” shares its knowledge, will you give away your secrets? We won't tell anyone else, honestly!

15 tips for those who want to learn how to cook the perfect kebab

1. How to choose meat for barbecue

Not everything is barbecue that smells good.

It's no secret that if you do everything correctly, correctly and traditionally, then for cooking barbecue need to get lamb. However, firstly, this type of meat has a rather strong specific smell, which not everyone likes, and secondly, it is not so easy to find high-quality lamb tenderloin in our stores and markets, so another almost traditional option has long taken root - pork kebab.

When choosing meat, pay attention to its fat content: a piece that is too lean will be dry and tough after cooking, while a piece that is too fatty will remain unpleasantly greasy. Here, as in no other case, the golden mean is important. When it comes to pork, they usually buy the neck. Less often - a shoulder blade or a ham. They don't take loin at all– despite the fact that this is the most beautiful part of the pork carcass, it is absolutely not suitable for barbecue.

In addition to pork, you can use veal (high quality beef), chicken, turkey. In addition, kebab is also prepared from certain types of fish - catfish, salmon, sturgeon.

When sharing family secrets of delicious barbecue, most people share marinade recipes. So, don't believe it! The key to a perfect barbecue is just the right meat. It’s impossible to make juicy, soft, appetizing kebab from cheap, stale, old pork; you don’t even have to try. And vice versa: it is very difficult to spoil fresh, high-quality meat, it is amazing and wonderful in itself, therefore a kebab made from it will most likely be perfect.

2. How to cut meat perfectly

Shashlik does not tolerate women's hands.
Film “Moscow Doesn’t Believe in Tears”

To make the kebab tasty and juicy, it is important to approach the issue of cutting meat correctly. There are two key points.

The first is size, no matter how strange it sounds, of course, it matters: pieces of meat that are too small will simply dry out on the fire, turning into dry, hard “chips,” while large pieces will not have time to fry, will burn on top, and will remain raw inside. Again - the golden mean: not big and not small, even and neat and - important! - everything is approximately the same size, otherwise some of the meat will be overcooked, and some will remain undercooked.

Second, the meat needs to be cut across the grain. A simple truth that rarely follows when trying to cut meat as it turns out - instead of doing it right. And the end result, naturally, is different, but more often – tough, dry and unappetizing.

3. How to calculate the product

Make sure that neither the kebab nor the skewer burns.

There should be a lot of shish kebab! This is an immutable truth, a law and simply an axiom that does not require any reasonable evidence. There should be so much shish kebab that it will definitely remain (by the way, have you ever tried to stew potatoes on a kebab, cook pea soup or cook pilaf? no? oh-oh-oh-so-vain!). Meat is usually purchased at the rate of 300-400 g per person. More is possible, less is not worth it. Do not forget that during the cooking process this product will definitely lose weight.

4. The best marinade for barbecue

We didn’t eat shish kebab, but we were blinded by the smoke.

About the best way to marinate shish kebab, ask real professionals - those who prepare this dish constantly and regularly, who were born and raised in a country for which shish kebab has long been an element of culture, who fry it without striving to improve perfection. In many Caucasian countries, barbecue meat is marinated in its own juice, adding only salt, black pepper and onions to the chopped pieces. This minimalism has a special meaning, each ingredient is dictated by experience and common sense.

However, if you want to find a different, special marinade recipe for barbecue and try a new method every time you get ready to fry meat over a fire, do not forget that in most cases it takes time for the meat to marinate properly. Ideally, we are talking about 10-12 hours, in the minimum format – at least 4-5 hours.

5. To salt or not to salt?

If you can’t part with the lamb, you’ll be left without the kebab.

What kind of question, you ask, salt, of course! Ok, salt, but when? Before frying or after? There is a widespread belief that salt “pulls out” the juices from meat, so you should not add it to the marinade, just add salt immediately before or after frying.

Believe me (and if you don’t believe me, arm yourself with scales, a notepad and a smart look and check it experimentally!), pre-salting meat at the marinating stage in no way affects the dehydration of the product. Salting the finished kebab is quite problematic: the salt will not penetrate inside through the thick meat crust, it will remain on the surface and will be felt only on the upper layers of the meat piece.

To be completely fair, it is worth noting that the dryness of the kebab is much more influenced by the cooking time (if the heat is not intense enough, you will have to “marinate” the meat over the coals, for a long time and tediously, which will naturally dry it out much more than this supposedly will make salt) and the size of the piece of meat (this was already mentioned above). Therefore, we add salt without thinking, because like unsalted meat, it’s a horror, a translation of the product and generally nonsense.

6. Seasonings: to be or not to be? That is the question!

Life is easy when you eat kebab.

In recent years, supermarket shelves have been sagging under the weight of all kinds of seasonings - for chicken, pork, lamb, just universal meat, grilled meat, barbecue and other tricks. At the bazaar, it is impossible to calmly pass by the beautiful piles of oriental herbs and spices - they will offer you anything you want, and before you even have time to look back, you will receive disposable bags of ingredients mixed from spices that are unknown to you.

If you approach the issue wisely and with restraint, it is certainly delicious. However, be very confident in your reasonableness and restraint, because otherwise you risk getting something meaty instead of kebab, but poorly identifiable behind a thick crust of all kinds of spices.

And don’t forget that everything that protrudes, sticks out and hangs on the meat will definitely burn. Herbs and seasonings succumb easily to fire—do you want to eat a lot of charcoal?

7. Skewers or grill?

A house cannot be built on seven winds; barbecue cannot cook on seven coals.

Traditionally, shish kebab is fried on skewers, turning them beautifully and confidently over the coals. However, if you prefer to place the meat on the grill grate, then do so! Why not? Of course, this is not a classic of the genre, but then, let’s say, frying pans for pancakes didn’t always exist either - this is not a reason to still fry pancakes on a hot stone.

By the way. If you decide to fry meat on skewers, try to heat them thoroughly on the grill before threading the meat onto them - this way you will not only disinfect the metal (this is important for some), but also ensure the coagulation of proteins inside the meat piece, which will allow the juices not to leak out from the kebab or flow out in a much smaller volume.

8. A little imagination - for beauty and aroma

Only a sheep can refuse barbecue.

Shish kebab is a creative endeavor; it does not require precise proportions, ingredients measured down to the gram, or strict adherence to the recipe, and that’s great! You can always improvise, try your own options, realize your own fantasies. Try playing with the marinade - who knows, maybe you will be able to discover a new component that will make your kebab famous throughout the city?

Another theme for creativity is stringing meat onto skewers in turn with additional products. Most often, of course, we are talking about onion rings, however, feel free to try everything that comes to your mind. The chicken kebab looks absolutely incredible when placed on skewers interspersed with large grapes. Zucchini and zucchini cooked over coals are amazingly tasty - maybe you should try cooking them at the same time as meat? Bell peppers, pieces of lard, pumpkin, tomatoes, eggplants, peaches, apples and everything, everything, everything that comes to your mind. Try it!

9. Fire and coals

If you love barbecue, love to light up the grill.

Experts say that the most delicious shish kebab comes out over fruit wood. Cherry, pear, and plum are considered the most suitable, and it should be understood that a rare specialist, having tasted kebab cooked, say, on cherry wood, will distinguish it from kebab cooked on oak branches.

In general, you can use any deciduous trees - linden, birch, poplar. It is worth remembering: under no circumstances should you use resinous (coniferous) wood for cooking barbecue. Resins will give the meat a characteristic taste and aroma, which will simply spoil the meat.

10. Grilling shish kebab

The shish kebab is not far from the shish kebab.

It would seem, what could be simpler? He skewered the meat, put the skewers on the grill and twisted it until the kebab became appetizing and everyone passing by came running to smell it. However, barbecue requires a careful approach; with a quick start and without experience, you are unlikely to cook tasty meat, and even a heap of various theoretical knowledge will still not be enough until you fry it yourself at least a dozen times.

The first thing to remember is that the shish kebab is cooked over coals. A banal, uninteresting truth that many people ignore. In their haste to quickly bring the meat to the table, the unfortunate cooks lose patience and begin to fry the shish kebab on wood that is not completely burnt. The result is a tough, burnt crust and a soggy, unchewable middle.

Another common mistake is neglecting the flames that sometimes appear on coals. If grease or any other flammable ingredient suddenly gets on the burnt firewood, the coals react instantly - harmful and very aggressive lights rise up, which strive to ruin your picnic. Always have a bottle of water ready (yes, always, even if you are sure that this will not happen to you). For convenience, make several holes in the lid - this will allow you to carefully spray water over those areas that require your intervention, and will help not to flood the remaining coals.

11. Checking the readiness of the kebab

Communication in Russia is so important that external circumstances cease to matter. Several times I happened to barbecue in the cold and in the rain - if we decide to go to the park for barbecue, we do so, regardless of the vagaries of the weather.
Anna-Lena Lauren, “They have something wrong with their heads, these Russians”

Checking shish kebab for doneness is very simple: use a knife to cut the thickest piece of meat down to the skewer and apply light pressure. If the juice released is colorless, the kebab is ready. If blood is visible on the cut, you should wait a little longer.

12. Serving kebab

The lamb is not invited to the barbecue.

It’s beautiful, of course, if the kebab is removed from the heat and immediately placed on the table directly on the skewers - in some restaurants they create a real show from this simple action. In general, yes, it’s impressive and amazing, but... very uncomfortable. Firstly, skewers immediately take up an irrationally large amount of space on the table. Secondly, eating meat from a “skewer” is, of course, magnificent in a primitive way, but it’s hardly pleasant: even your ears get dirty.

The choice is yours - entertainment and theatricality or simplicity and comfort.

13. A little secret before the kebab hits the table

One’s beard was on fire, and the other was grilling shish kebab on it.

After you have removed the meat from the coals, it is not a bad idea to let it “cook” a little. You do it anyway - usually this is exactly the time it takes for guests to, upon hearing the signal “the kebab is ready!”, wash their hands, move to the table, fill their glasses and say the first toast. Ideally, the meat should be covered or wrapped in foil - this is how the “steam effect” is ensured, which helps the kebab to relax a little, release the juices, and completely and irrevocably soften.

For a special twist, try sprinkling the cooked meat with a little pomegranate juice (amazing!) or dry wine (zesty!). If desired, add fresh herbs and onions cut into rings to the bowl - after 15 minutes the kebab will acquire a special aroma and taste.

14. Accompaniment to barbecue

A cart breaks - firewood for a lazy person, a bull dies - barbecue for a slacker.

In our tradition, for some reason, shish kebab is always associated with vodka or beer. No one is calling you to sobriety, however, sometime in your spare time, think about whether the mentioned comrades are actually the best friends of kebab.

Again we make a mental reference to Caucasian traditions and remember that most often on the festive table of a Caucasian there is a jug of wine, we draw conclusions and try to serve dry red wine, tart and thick, with the barbecue.

Well, don’t forget about fresh vegetables and herbs. The more juicy cilantro, bright parsley, delicate dill, spicy basil, sweet cucumbers, sugar tomatoes appear on the table along with the meat, the tastier the kebab will be.

By the way, you can also lightly hold the bread you serve over the coals - it will become fragrant and crispy. If you have a couple of sheets of pita bread lying around the house, wrap cheese, tomatoes, herbs in it and fry it over the coals - it will be incredibly tasty!

15. Sense of proportion

The turkey was thinking too, until he got to the barbecue.
Film "Lock, Money and Two Smoking Barrels"

Barbecue is, of course, a very exciting and creative event, however, in your creative impulses, try to maintain a sense of proportion. Don’t throw all the tips and secrets suggested above into one huge bowl of meat. A hundred ingredients for a marinade are unlikely to make barbecue tastier - when trying to implement your recipes, think about moderation. If you want to string additional components along with the meat, you should not mix lard with grapes and strawberries with fish. If you pour wine over the meat during frying, you probably shouldn’t sprinkle it with additional lemon juice when serving. A sense of proportion, dear ones, a sense of proportion in everything!

Marinade for barbecue - top 10 best recipes

1. Shish kebab in red wine

During the cooking process, the alcohol vapor, as in many other recipes using wine, cognac or other strong drinks, evaporates, leaving only a subtle subtle fruity flavor and an incredibly rich, beautiful color.

For 1 kg of meat you will need:
300 ml dry red wine;
3-4 onions;
5 cloves of garlic;

Wash the meat, dry it, cut into portions. Place in a saucepan, add salt, pepper, squeeze out the garlic, mix everything thoroughly, add the onion cut into slices, pour in the wine. Mix again, then cover with a plate or lid smaller in diameter than the diameter of the pan, and place a jar of water or other weight on top. Leave for 6-7 hours.

2. Shish kebab in kefir

A combination that is very strange at first glance will surprise you as a result of preparing the barbecue: the meat will be very tender, the taste will be slightly creamy.

For 1 kg of meat you will need:
200 ml kefir;
3 onions;
salt, freshly ground black pepper to taste.

Wash the meat, cut into portions, add salt, pepper, and pour kefir. Add the onion, mix well, and refrigerate for at least 5 hours.

3. Shish kebab in mineral water

Fans of marinating shish kebab in mineral water claim that this is one of the fastest ways to pre-prepare meat for cooking over a fire. This marinade itself is quite neutral, so to give the kebab a “zest”, try adding suitable spices to the mineral water - ground hot pepper, paprika, coriander.

For 1 kg of meat you will need:
250 ml mineral water;
2-3 onions;
salt, freshly ground black pepper to taste.

Wash the meat, dry it, cut into portions. Arrange in layers with chopped onions, salt and pepper at the same time. Fill with mineral water and leave in a cool place for 1-3 hours.

4. Kebab with kiwi

But this is definitely the “fastest” of all possible marinades! Thanks to the organic acids that make up the green exotic berry, the collagen in the meat protein is destroyed, as a result of which the meat becomes very, very soft. However, be careful: overcook it a little and you’ll end up with minced meat instead of kebab: kiwi thus acts on the meat quite quickly. The method is very useful in cases where you have chosen the wrong meat - tough and stringy.

For 1 kg of meat you will need:
5 kiwi;
5 cloves of garlic;
salt, freshly ground black pepper to taste.

Puree the kiwi and garlic, mix with washed, dried, cut into pieces and salted meat. Cover with a lid and leave for 40-60 minutes, periodically checking the condition of the meat and testing it for softness by simply piercing it with a knife.

5. Shish kebab in onion-tomato marinade

Spicy and aromatic. Meat marinated in tomato and onion dressing will be juicy and original.

For 1 kg of meat you will need:
3 ripe tomatoes;
1 large onion;
1 tsp. khmeli-suneli;
salt, freshly ground black pepper to taste.

Grate the tomatoes. Cut the onion into rings.
Wash the meat, dry it, cut it into pieces. Salt, add pepper, hops-suneli. Mix with tomato puree and add onion rings. Leave for 8-10 hours.

6. Oriental pork or meat in honey

The marinade, frankly speaking, is not for everybody, however, if you are a fan of oriental trends in cooking, you will certainly like the spicy-sweet taste that the kebab gets thanks to this marinade.

For 1 kg of meat you will need:
3 tbsp. l. honey;
2 tbsp. l. soy sauce;
2 tbsp. l. mustard beans;
1 tsp. dry ground ginger;
1 tsp. hot ground pepper;
salt, freshly ground black pepper to taste.

Wash the meat, dry it, cut it into pieces.
Mix with honey, soy sauce, hot and black peppers, ginger, mustard, and salt. Leave for 5-8 hours.

7. Shish kebab in vinegar

Many kebab connoisseurs believe that vinegar makes the meat coarser and tougher, however, there is another opinion: thanks to this additive, the meat becomes spicy, piquant and very tasty. To understand whose camp you are in, you should try at least once to cook shish kebab marinated in vinegar.

For 1 kg of meat you will need:
4 tbsp. l. table vinegar (9%);
10 tbsp. l. water;
3-4 heads of onions;
salt, freshly ground black pepper to taste.

Wash the meat, dry it with disposable towels, cut into portions. Salt and pepper. Mix water and vinegar and pour over meat. Stir, add onions, leave in a cool place for 3-4 hours.

8. Shish kebab in mayonnaise

Yes, yes, mayonnaise is a cold sauce, yes, of course, when heated it breaks down into a mountain of harmful substances, of course, it is generally bad manners to use it when cooking meat. But you can do it just once, right? And if you really like it, then sometimes, just a couple of times a year? Quietly - so that no one knows?

For 1 kg of meat you will need:
200 g mayonnaise;
4 onions;
salt, freshly ground black pepper to taste.

Wash the meat, dry it, divide it into pieces. Salt and pepper. While stirring, gradually add mayonnaise. Arrange in layers, alternating with onion rings. Leave for 5-10 hours.

9. Shish kebab in pomegranate juice

Tender, juicy, bright, aromatic, berry - what else can I add to make you understand that this marinade is worth trying at least once in your life!

For 1 kg of meat you will need:
250 ml fresh pomegranate juice;
4 onions;
salt, freshly ground black pepper to taste.

We wash the meat, cut off excess, dry it, and divide it into portions. Salt, add pepper and pomegranate juice, mix well, add onion rings, leave in a cool place for 8-10 hours.

10. “Quick” onion marinade

This marinade is very... very, let’s say, not for everyone, because during the process of preparing shish kebab, the onion mass quickly burns if you don’t clean it off the meat first, however, a significant plus is the special juiciness that onion juice gives to the meat, and the mind-blowing smell that characteristic of kebab cooked with onions. It's definitely worth a try!

For 1 kg of meat you will need:
0.5 kg of onion;
salt, freshly ground black pepper to taste.

Grate the onion or chop it in a blender. Wash the meat, dry it, chop it, mix it with salt, pepper and onion mixture. We put it under pressure for 5-8 hours. Before threading the meat onto skewers, clean the meat as much as possible from the onions.

Well, now that you're savvy in theory, it's time to start practicing? We wish you many, many sunny days, wonderful occasions for picnics, excellent companies and, of course, delicious barbecue. And yes, “Magic Food” fulfilled its part of the contract, told about the secrets - now it’s your turn to reveal family secrets.

Traditionally, kebab is the name given to small pieces of lamb skewered and grilled over coals. In fact, there are many more options for kebabs: you can take pork, beef, turkey, rabbit, chicken, nutria, and so on. But that’s not all: in addition to meat, fish, shrimp, vegetables, mushrooms and even fruits are suitable for barbecue. And they are fried not only over hot coals on the grill, but also in an oven with a grill or an electric barbecue grill. What is better to make shish kebab from and what to fry it on, everyone will decide for themselves.

From pork

This option can safely be called traditionally Russian. Pork is the most popular meat among Russians who go out of town for barbecues.

For it, it is best to take the collar or neck, but, of course, both loin and brisket will do. But ham and shoulder are not a very good idea for such a dish. To prevent the kebab from turning out dry, the meat should be taken with fat, but there should be little of it. The pork needs to be marinated first. The younger the pig, the less time you will have to keep the meat in the marinade. There are a huge number of types of marinades, we offer one of the classic methods.

For 2 kilograms of pork you will need:

• onions – 6 pieces (large);
• mixture of herbs - 2 tablespoons (basil, cilantro, sage, marjoram, etc.);
• ground pepper (red and black) - to taste;
• coarse salt – 1 teaspoon.

Properly cooked pork kebab is incredibly soft, juicy and tasty.

Preparation procedure:

1. Cut the meat into cubes of approximately 5 cm, combine with the marinade ingredients, mix and let sit for 6-12 hours.
2. Thread onto skewers, place them on the grill over smoldering charcoals: birch, aspen, linden, and so on - the main thing is that the firewood is hardwood.
3. During frying, the skewers should be periodically turned over and sprinkled with marinade to make the meat juicy.
4. Readiness is determined as follows: the largest piece of pork is cut, if clear juice flows out of it, the dish is ready.

Beef liver

Picnic lovers probably want to diversify their menu in nature, so why not consider this option, especially since it is prepared incredibly quickly.

All you need is beef liver, sour cream mayonnaise and ready-made barbecue seasoning

Preparation procedure:

1. Cut the liver: remove the veins, cut into pieces convenient for threading on skewers.
2. Place them in a marinating container, add barbecue seasoning (salt is usually already included), add mayonnaise and mix. Leave to marinate for several hours.
3. Thread pieces of liver onto skewers (5-6 pieces each).
4. Place on the grill over the coals and fry for about 5-10 minutes, turning the skewers.

The liver cooks very quickly, so it is important to remove the kebabs in time so that they do not dry out. Any seasonal vegetables will suit the finished dish.

From rabbit

For this kebab, a flavorful marinade based on vinegar and ketchup is used. Products you need to prepare:

• rabbit carcass;
• five onions;
• 500 g ketchup;
• 20 ml vinegar (9%);
• salt, spices - to taste.

For barbecue, it is best to use homemade ketchup; if it is not available, replace it with fresh tomatoes or dilute two tablespoons of tomato paste in water (0.5 l).

Preparation procedure:

1. Rinse the rabbit carcass under running water and cut into pieces.
2. Place the rabbit meat in a saucepan, add chopped onion, salt, and spices.
3. Pour in the ketchup and vinegar, mix well and leave to marinate for at least 5 hours.
4. Thread the rabbit pieces onto skewers, place over the coals and turn every 5 minutes. Fry until fully cooked, pouring over the remaining sauce in which the meat was marinated, diluted with water.

Young rabbit kebab is especially tasty.

Turkey

Another good option for barbecue is turkey meat. It has high gastronomic value: incredibly tasty and low in calories. For 1.5 kg of meat you will need:

• one lemon;
• two onions;
• a quarter teaspoon of ground red pepper;
• two teaspoons of dried basil;
• allspice peas;
• salt.

To prepare kebabs, it is better to take the thigh part (fillet), but from the breast they turn out a little dry

Preparation:

1. Wash the turkey fillet, dry it, cut into 5 cm pieces.
2. Cut the onion into medium rings.
3. Place the meat in a saucepan, add onion rings, basil, allspice, ground red pepper and salt. Stir gently so as not to break the onion.
4. Squeeze the lemon juice into the pan, stir again, and let stand for two hours.
5. Pour in 0.5 cups of water, cover with a saucer and press down. Cover the pan with a lid and marinate for 8-10 hours.
6. Thread the meat mixed with onion rings onto skewers.
7. Place them on the grill over hot coals with good heat.
8. Turn the skewers constantly while frying. It is important not to dry out the meat, so you need to carefully monitor its readiness.

From mackerel

Fish kebabs are often made. Many people will like a simple version of the widely available mackerel. To prepare it you will need:

• two mackerel carcasses;
• a teaspoon of lemon juice;
• one apple;
• a teaspoon of curry seasoning;
• salt to taste.

It is believed that liquid marinade makes mackerel watery and disintegrates, so it is either not marinated at all or done dry. In this case, marinade with lemon juice is used to add piquancy to the fish.

Operating procedure:

1. To prepare the marinade, cut an apple into slices, rub them with curry and sprinkle with lemon juice.
2. Thawed mackerel is gutted, the head is cut off, washed, rubbed with curry, apple slices are placed inside the fish and left in the marinade for 20 minutes.
3. The grate is greased with vegetable oil, whole carcasses are placed between the doors and clamped.
4. Fry the mackerel over hot coals for about 10 minutes, constantly turning the grate over.
5. It is important not to dry out the fish, so you should not increase the frying time, and for small fish it can even be reduced.

Mackerel skewers go great with baked onions or apples, as well as fresh lemon wedges

Chicken and zucchini

This is a so-called dietary kebab, and it is not only light, but also incredibly tasty. For one chicken breast you will need:

• 4 cloves of garlic;
• one young zucchini;
• soy sauce – 60 ml;
• ready seasoning for chicken;
• salt to taste.

Preparation:

1. Cut the chicken fillet into small pieces, zucchini into equal-thick slices, then place in a bowl for marinating. All this needs to be sprinkled with salt and seasoning and add grated garlic. Lastly, pour in the soy sauce, mix everything thoroughly and leave for an hour and a half so that the meat is saturated with spices.
2. Thread breast pieces onto skewers or skewers, alternating with zucchini rings, and place on the grill over hot coals. Turn the skewers over during frying. With good coals, cooking will take 20 minutes.

Great combination - chicken breast and zucchini

From vegetables

What you can make dietary kebabs from is vegetables. These mini-kebabs are a very light and healthy summer snack, and they can also replace the meat option for vegetarians.

Ingredients:

• 2 zucchini;
• 3 bell peppers;
• 6 tomatoes;
• zest of one lemon;
• half a bunch of mint;
• 3 tablespoons olive oil;
• half a fresh hot pepper;
• salt and ground black pepper to taste.

Preparation:

1. Soak wooden skewers in water.
2. Cut the vegetables into approximately equal pieces so that it is convenient to string them onto skewers: small tomatoes - in halves, zucchini - in half rings, sweet peppers - in cubes.
3. Finely chop the hot pepper and mint, grate the lemon zest, add to the vegetables and stir. Add olive oil, salt and pepper, mix again and leave to marinate for half an hour.
4. Thread vegetables onto skewers, place over coals, and fry for 10 minutes.

If desired, you can additionally cut the zucchini into thin slices lengthwise and wrap pieces of marinated tofu cheese in them. Thread the resulting rolls onto skewers and cook in the same way as other kebabs.

This is an ideal dish for picnics and gatherings at the dacha; it will bring not only variety to the diet, but also joyful notes, especially if you show imagination when decorating the dish when serving

From eggplant

Eggplant kebabs can easily replace meat ones or be an excellent addition to them. Some eggplants can be prepared vegetarian, while others can be stuffed with lard. To prepare them you need to take:

• 0.5 kg eggplants;
• 100 g lard;
• two cloves of garlic;
• a tablespoon of olive oil;
• a bunch of dill;
• salt to taste.

Preparation:

1. Wash the eggplant and make 5-6 slices (do not reach the stalk and the core).
2. Chop the garlic and dill, add salt, add olive oil and stir.
3. Rub the eggplant with this mixture, placing it into the cuts.
4. Prepare a sheet of foil folded in half and completely wrap the eggplant in it so that the juice does not leak out and air does not enter.
5. Make cross cuts in another eggplant, put lard in them, pre-cut into thin slices, and pierce it lengthwise with a skewer.
6. Place both eggplants over the coals and roast for 20 minutes, turning over and being careful not to overcook.

Serve the finished kebabs to the table, sprinkled with herbs.

From shrimp and fish

For variety, you can make shish kebab from fish and shrimp. To prepare it you will need the following ingredients:

• 200 grams of peeled raw shrimp;
• 400 grams of fish fillet (fish with firm white meat);
• juice of one lemon;
• several sprigs of rosemary;
• two cloves of garlic;
• zest of one lemon;
• ground salt and pepper to taste;
• 7 tablespoons olive oil.

Preparation:

1. Cut the fish fillet into pieces and place in a bowl for marinade along with the shrimp.
2. Remove the bottom leaves from the rosemary branches, chop them, mix with chopped lemon zest and garlic, add salt, pepper, olive oil and lemon juice.
3. Combine fish and shrimp with marinade and leave for two hours.
4. Alternately string pieces of fish and shrimp onto rosemary branches.
5. Fry on the grill for 4 minutes on each side.

An original dish with amazing taste of shrimp and fish is ready

From mushrooms

Kebabs can be fried from any mushrooms, for example, champignons, the acquisition of which is never a problem. To do this you need to take:

• 0.5 kg of large champignons;
• 200 g mayonnaise (it is better to take liquid);
• black pepper and salt to taste.

Preparation:

1. Peel, rinse, dry and place the mushrooms in a container. Salt, pepper and pour mayonnaise. Shake the saucepan several times and leave the champignons to marinate for an hour.
2. Thread the mushrooms onto skewers and fry over coals until cooked, turning over.
3. Serve with garlic sauce. To prepare it, add chopped garlic, finely chopped herbs to mayonnaise and mix.

Champignon kebab turns out juicy and flavorful

From bananas

You can make different kebabs from bananas - sweet and savory.

Banana with bacon
Ingredients:

• three bananas;
• six slices of bacon.

Preparation:

1. Cut the bananas into 2 cm thick slices.
2. Cut each slice of bacon in half.
3. Wrap banana slices in these halves and thread the resulting envelopes onto skewers.
4. Fry in a kebab for 15 minutes.

Bananas in coconut
This recipe will make an original sweet dessert.

Ingredients:

• one banana;
• lemon juice;
• cinnamon;
• brown sugar;
• coconut flakes.

Preparation:
Peel the banana, pour in lemon juice, sprinkle with cinnamon and brown sugar and place in the oven under the grill for about seven minutes. Remove it from the oven, cool slightly, cut into eight pieces, roll each piece in coconut flakes and thread 4 pieces onto skewers. Can be served either warm or chilled.

As you can see, kebabs can be made from almost anything. At the same time, you can use so many different marinades and additional ingredients that you simply can’t count the possible options for dishes, and there is so much room for imagination.

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