Tastier than at home: recipe for marinade like in a roadside barbecue

Do you not get the feeling that kebab cooked anywhere, but not at home, is always tastier? Even if we take the most selected meat at home, and add the best ingredients to the marinade, the barbecue will still be tastier! What's the secret? This question was answered by a member of our portal Andrey.

Meet the chef

It was about seven years ago. My friend's mom owns a restaurant. This is a pretty decent establishment with good food and pleasant surroundings. From Monday to Thursday, ordinary visitors gather there, and on weekends, both halls are occupied by weddings. Over time, this restaurant has become a traditional venue for weddings and other celebrations: expensive, beautiful, respectable.

In order not to lose the usual clientele, which makes the box office outside the wedding season, it was decided to open a summer playground with a barbecue. Decided - done: the summer veranda was launched, the barbecue courtyard was organized. According to the tradition of the institution, the place of the barbecue was taken by a qualified cook. But his business did not go well - the visitors did not like his kebab. The turnover started - the cooks changed, but there was no sense in it.

But with the arrival of one person, the situation changed dramatically. The number of visitors increased, and people even came from other parts of the city to buy barbecue. It turns out that the chefs were lured away from a popular roadside cafe, where he worked for more than one year. It was he who became the reason for the frenzied demand for barbecue. Sometimes 200 kilograms of meat were sold there per day! This is a very, very decent indicator.

What is the secret of this kebab

Through my friend, I managed to get to know this chef and after having a few glasses intoxicating, I asked him a question: "What is the secret of your kebab?" “Yes, if you want, I'll show you and I'll tell you! I do not mind. Let's go to the kitchen! " - Ramiz answered with a slight accent - that was the name of the cook.

In the kitchen, he opened the refrigerator and showed the pickled meat. The meat was packaged in small packages, about three kilograms each. A pungent and pleasant smell hit my nose from the open bag. Even though I was full, my stomach still gave a new hunger signal.

"What do you see here?" Ramiz asked. “Meat and nothing else,” I replied. “Besides meat, there is red peppers, onions and basil. In short, I'm telling you the recipe - write it down, ”said the cook.

Here's what he told me:

• First and foremost, the meat should be young and only female. Rams and boars will be tougher and give an unpleasant smell and taste.
• The second is a minimum of onions. For three kilograms of meat, put one medium onion - no more! Onions are good, but they steal the taste of meat.
• The third is basil seasoning: 1 small bunch per three kilograms of meat. And also red pepper - 5-7 grams for the same amount of meat.

• Fourth - do not salt the marinade! Salt only 10-15 minutes before frying. Salt takes away moisture and if the marinade is salted in advance, the kebab will be dry.
• Fifth, marinate in a wrapped bag, releasing air from it as much as possible. Oxygen contributes to the rapid growth of bacteria, and they spoil the taste of meat. Keep marinated meat in the refrigerator only.

The whole recipe can be fit in a couple of sentences:

Cut the meat into pieces about the size of a cigarette pack. For three kilograms of meat, chop one medium onion, one bunch of basil, a little red pepper. Mix all this, place in a bag and refrigerate for 5-8 hours. Then take it out, add a little salt, mix and fry after 10-15 minutes.

But that's not all. There is a sixth, secret roadside barbecue item - pickled onions. It is he who whet the appetite, causes hunger and gives the meat a bright unforgettable taste. As Ramiz said, we do not put a lot of onions in the marinade, but generously sprinkle them on fried meat.

It is easy to prepare a "bait" from pickled onions. You need to cut a kilogram of onion into rings, chop a bunch of cilantro and dill, mix it all. Next, the fill is being prepared. For 500 ml of water, 2-3 tablespoons of vinegar (70%), 2 tablespoons of sugar and one spoonful (without a slide) of salt are diluted. All this is mixed until completely dissolved and poured into the onion. The onion is infused for half an hour, then the pouring is drained and the onion is ready! In a cafe, this filling is not poured, but added to a new portion of onions. That's the whole secret.

According to Ramiz, kebabs according to this recipe have always and everywhere enjoyed wild popularity. Ramiz himself has no special education, his fellow countrymen taught him this recipe.

Do you prefer homemade meat or in a kebab? Write in the comments.

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