Shish kebab by stopwatch: how much to fry the meat to make it perfect

Shish kebab is a dish that is often prepared "by eye". We control the frying by the resulting crust and cut the pieces to the skewer to see how the meat is baked inside. But few people keep track of the cooking time. It turns out that there is a way to cook kebab strictly on time. Vadim, a member of our portal, will tell you about this.

How was "before"

I admit honestly: before I got acquainted with this method of cooking, the kebab in my performance came out either raw, then overcooked or overdried - it lost all its juiciness. Having spoiled the next batch of meat, I decided to get rid of this problem once and for all. After watching a dozen videos on YouTube, I came across one interesting way. I tried it and the meat turned out perfect the first time.

What is the way?

This method was suggested by a kebab chef of some cool restaurant. I don't remember exactly which one. He explained the person this way: when we cook in the oven, we set the exact time and temperature. The same can be done with a shish kebab. To cook perfect meat on the grill, four prerequisites must be met:

• Marinade. No matter how you marinate the meat - in mineral water, kefir or just onion, remember one rule: you need to salt it strictly 10 minutes before the shish kebab goes to the grill. Salt draws water from the fibers and the meat, as a result, loses its juiciness and becomes dry. Salt just before cooking! For example, they took the marinade out of the refrigerator when the coals are almost ready - they salt it, mix it and after 10 minutes string the meat on a skewer. Or you can add salt to the meat on the skewers when it starts cooking.
• Brazier and heat. Coals play the most important role in this cooking method. It is only necessary to put skewers on the grill when the coals are covered with white ash - not earlier, and not later! It is advisable to use a brazier of a standard size with a wall height of 15–17 centimeters. The coals should be large and located along the bottom of the barbecue in one layer.

• Skewer. Do not use thin skewers, only use thick ones. Thick metal heats up well and evenly and bakes pieces of meat from the inside.
• Time for preparing. This parameter is quite accurate, but depends on the size of the meat pieces. The optimal size for each piece of lamb or pork is ⅔ of a cigarette pack. Chicken and turkey can be cut slightly larger; chicken drumsticks and thighs can be fried whole. If these conditions are met, the barbecue is cooked for exactly 20 minutes. I use a stopwatch in my watch and the meat is always perfect!

I have not only tried this method once, but have always been using it for four years now. As they say - everything is checked by myself.

How long do you cook barbecue? Write in the comments!

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