How to fry a kebab so that it does not burn and is not raw: a simple and proven way

It is easy to spoil a feast - just serve overcooked or undercooked meat instead of a kebab. But if the raw kebab is still subject to some kind of culinary manipulation, then the "coals" can be safely sent to the trash. Even a dog shouldn't be treated - it won't! To prevent this from happening, read the proven method of cooking kebab.

About marinade and why you need it

You need to start with the fact that the meat that will be fried on charcoal practically does not retain the taste of the marinade. Marinade is needed in order to protect the dish from parasites.

This tradition comes from the past, when there was no proper veterinary control. Twenty minutes of heat treatment is not enough for the larvae of helminths to be neutralized, and for this reason people resorted to using salt, onions, pepper and other preservatives and spices. The taste of the dish was the second priority.

How to pickle

You should not marinate a kebab with mountains of spicy herbs, lemon and pomegranate juices, and, God forbid, vinegar. You do not need to sink the meat in tons of onions - this will only make it tougher. Kefir and mineral water for the marinade are no longer a kebab, some other dish. A real kebab loves simplicity.

For one kilogram of any meat, 1 medium onion is enough, as well as salt and black pepper to taste. The pepper for the marinade must be fragrant, not the one that only burns and does not smell. The meat is cut into 5–6 cm pieces, all this is mixed with onion, salt and pepper, and put into the refrigerator for 3–6 hours.

But there are times when a little kiwi should be added. This fruit softens the structure of the fibers, it should be used when obviously tough meat is used in cooking. For one kilogram of marinade, half a kiwi is enough and the kebab will be soft. But you should not add kiwi to pork neck or chicken - this will only make the dish cottony.

About the main thing - how to fry: 20 minutes and you will be happy!

Here you need to observe a few simple parameters and the kebab will turn out perfect.

• The distance from the skewer to the coal is 15-17 centimeters.
• Allow the coals or wood to burn through and put the skewers on the grill when the coals are covered with white ash. Not earlier and not later! It is when the coals are covered with white ash!
• Pour coals in moderation, not in three layers - just one layer at the bottom of the barbecue. The heat should be such that it is hot, but the hand still suffers. The brazier is not a blast furnace - nothing needs to be melted!
• Time is important! Fry for 20-23 minutes, no more! First, you need to make a tender crust on each surface of the piece of meat. This is necessary so that the moisture is locked inside the piece and the kebab becomes juicy. A crust forms on each side in approximately one minute.
• Turn the skewer when fat begins to boil on the meat from the side of the coals. This parameter cannot be adjusted with time, because heat, meat and firewood are different. Here you need to watch it fried, but not burned.

After 20-23 minutes, remove the meat and bon appetit! This is how you get real meat fried on charcoal, and not baked and boiled, as is served in kebabs. The task of the barbecue chefs is to gain as much weight as possible from the barbecue, and not the correct recipe. Cook deliciously and correctly!

What recipe are you using? Write in the comments!

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