Which meat is best for barbecue. For barbecue you will need

There is an opinion of what to do good kebab only men are capable. But it is not so. Gender has absolutely nothing to do with it. In order for such a dish to turn out to be truly tasty, it is necessary to correctly perform each stage of the cooking process. Special attention need to be devoted to how to cut meat for a shish kebab. There are many points to be aware of in this matter before starting a job.

The process of preparing a kebab includes several mandatory stages:

• selection of main components;
• grinding products (cutting);
• preparing them for work (pickling);
• placing blanks on skewers;
• direct frying.

Each of them is important in its own way and requires appropriate attention. However, some believe, for example, that it is absolutely unimportant how to cut meat into a barbecue. Nevertheless, this process has its own subtleties.

Not every piece that is chopped off is suitable for a kebab. Real professionals pay special attention to the shape of the workpiece. Ideal if the pieces are cut into cones. This will make them easier to skewer and promote good browning later on. But before deciding how to cut meat for barbecue, you need to prepare everything for this necessary tools... Usually in such cases it is required:

1. Sharp knife. It is advisable if he has a wide, even blade without any notches. Corrugated tools will not work for this.
2. Wooden cutting board with a special groove for collecting liquid. After all, when cutting meat, juice will certainly be released from it. It is undesirable for it to accumulate on the surface. If there is none, then you can take the usual wooden board... In any case, it must first be doused with cold running water. So it will absorb less meat juice.

Having everything you need in stock, you can safely get to work.

Main ingredient

Before deciding how to cut meat for barbecue, it is imperative to consider what kind of product will be used for this. For example, it is best to choose a tenderloin of beef or the situation is different with pork. Here it is better to use a necklace for barbecue. This is the meat located along the ridge. You need to take exactly the part that is in the neck area. The one that goes below along the back, of course, will do too. But in this case, you will have to spend extra time to cut a large number of sala, which is located nearby. It is better not to take the back part at all. From which there is, the kebab will turn out to be dry and not juicy. This must be understood and no mistakes should be made. Lamb is a completely different story. Here, out of all the carcasses, only a tenderloin, loin or hind leg is suitable for making a barbecue. But the popular shoulder blade is best reserved for another dish. When the issue with meat is finally resolved, it will be possible to proceed to the next stage.

The secret of pickling

It is known to use fresh meat does not guarantee that the kebab will turn out soft and juicy. Even inexperienced housewives know that the main product must first be subjected to additional processing. This refers to the pickling process. First you need to understand why you need it. Here it is worth remembering the lessons of chemistry. After all, it is known that meat mainly consists of proteins (elastin, collagen and reticulin). During heat treatment it softens partially. But best of all, this process is under the influence of acid. In such an environment, the protein gradually becomes loose, which means it will be able to retain the juice and after frying it will turn out soft. In practice, marinades are used, prepared on the basis of:

• kefir;
• guilt;
• mayonnaise;
• vinegar;
• mineral water.

Everyone chooses an option to their liking. But most often they use the method for which it is necessary: ​​for 1.2 kilograms of meat (for example, pork), 8 grams of sugar, 3 onions, salt, 60 grams of vinegar and any spices.

Everything is done very simply:

1. First, rinse the pork and dry it slightly with a napkin to remove excess moisture.
2. Then we cut the meat into shashlik, taking into account the advice of professionals regarding the shape and size of individual pieces.
3. The blanks must be sprinkled with spices and left for 10 minutes so that the meat can be thoroughly saturated with them.
4. Add chopped onion rings, sugar and vinegar diluted with water in a 1: 2 ratio.

In such a marinade, the meat should lie for at least 9 hours. Only then can you start frying.

Important details

Experienced housewives know how to properly cut meat for barbecue. Novice cooks who want to master the art of cooking this dish need to pay attention to several important points:

1. Only sharp instruments should be used. You can correctly divide the meat into pieces by having a well-sharpened knife in your hands. With its help, it will be possible to easily cut off excess fat, films and tough tendons.
2. The workpieces must be of the optimal size. Any deviation in one direction or another negatively affects the quality of the finished product.
3. Use one cutting method for all types of meat. The exception is beef. Due to the tough long fibers, it requires an individual approach.
4. Remember that a six-piece shish kebab is considered ideal. Practice shows that such an amount is considered optimal for this dish.

If all these points are taken into account, then about the quality ready meal you don't have to worry. It remains only to comply with all the rules for frying meat on open fire.

Cutting rules

Each dish has its own subtleties. For kebabs, they mainly relate to the way in which the main product is cut. Here the same question always arises. Very often, novice cooks are interested in how to cut meat for a shish kebab: lengthwise or across. The answer to this question is ambiguous. It would seem that everything is clear here. Division into pieces must be done taking into account the bite line. Therefore, almost all types of meat intended for barbecue are cut across. Then it is put on a skewer along the fibers. The only way finished product can be quite juicy and really soft.

If you do the opposite, then it will be difficult to nibble off a whole piece later, since the meat itself will gradually shrink during the frying process. The kebab will turn out to be tough and tasteless. Although, using pre-marinating, the meat can be chopped in any direction. The exception to this rule is beef. It only needs to be cut across.

Piece size

In order to ultimately achieve the desired result, you also need to know what pieces to cut the meat into a barbecue. As practice shows, size plays an important role in this matter.

Experienced chefs are sure that a piece of 3 to 5 centimeters in size is considered optimal. By weight, it will be about 30 grams. If you make the workpiece smaller, then when cooked over an open fire, it will quickly fry and become dry. Large chunks it is also undesirable to take. In the allotted time, they will not have time to properly fry from the inside and will remain raw. If you keep them on fire a little longer, then the surface layers can become very charred. Such a shish kebab will not give pleasure to anyone. In addition, you should try to keep the pieces as even as possible. Thin hanging edges will immediately burn and ruin more than appearance but also taste finished product... Also, when grinding a whole piece, it is imperative to cut off the fat. Under the influence high temperature it will gradually shrink, releasing the fat outside. As a result, additional dense tissue will appear on the piece of meat, which will be difficult to chew.

Shish kebab is not just tasty and fragrant dish... Every meat-eater appreciates not so much the dish itself as the process of its preparation, which is accompanied by pleasant communication with friends or relatives, inhalation wonderful aroma mixed with the smell of a forest, meadow or pond.

What you need for a good kebab

A good kebab consists of several components. If you know which meat is best for pork shish kebab, the only thing left to do is to choose a marinade and prepare good coals in the grill. Why pork?

Pork is a versatile option for. It is tender, without a pronounced smell, quickly cooks and marinates. Beef loses to pork in terms of rigidity, and lamb loses in smell. Beef kebabs are usually dark, harsh even with prolonged marinating, although less fatty and more healthy. Lamb is quite soft, but has specific smell and quickly cools, that is, it hardens when it cools, becoming tough.

In addition, buy pork good quality it is much easier than choosing young beef or lamb, because only the meat of young animals is cooked on the grill - it is tender and tasty. The longer any type of meat is marinated, the softer and tastier the shish kebab will turn out. Of course, you can choose already ready-made kebab in the store, pickled and properly chopped, but it is much more pleasant to do all the preparation and cooking work yourself.

Which part of the carcass is suitable

What part of pork is best for shashlik? To begin with, it should be said that the animal that goes to slaughter should weigh 40-50 kg. In such a pig, the muscles do not have time to harden from prolonged exertion, which means that the meat will be softer and more tender. The tenderloin should not be completely lean. A small layer of fat must be present, so that during cooking on charcoal, the fibers are soaked in melted fat and do not dry out from the heat.

The cervical part is characterized by the presence of streaks of fat

What part of pork to take on a shish kebab - neck and brisket. During the life of the animal, these parts of the body experience the most minimal stress, and this is the guarantee of their lower density and rigidity. In addition, the neck is permeated with thin layers of fat, and if you cut the piece correctly into portioned pieces during frying, the meat will turn out juicy.

The part of the pork that is located along the ridge is also well suited for barbecue. This is the so-called tenderloin. It is cut in longitudinal pieces and separated from the fat. The lack of fat is the only disadvantage of such meat. This is the so-called lean option, but lovers of kebabs more efficiently can string thin slices of bacon on a skewer between pieces of tenderloin.

Which part of a carcass is not suitable for charcoal cooking? This is the hip part or the so-called back part. Here the animal's muscles are the roughest and good result can only be achieved by long and correct marinating.

There is another good one and even a budget option choice of meat. This is the kidney portion - the top cut of the leg. There is a little fat in it, the texture of the fibers is dense, but not hard. This part of pork can be taken for barbecue and other dishes, regardless of the method of preparation.

For a change, you can also take meat on the bone, grilling it on the barbecue. As a rule, it is pork ribs that combine layers of muscle and fat evenly. They always turn out to be fried and juicy.

How to choose good meat

Correctly selected portion of pork - another half successful preparation kebab. You also need to evaluate the freshness and quality of the tenderloin. Many people order organic food at home without bothering to go shopping. But business experts always search for products on their own. It is better to buy meat in specialized stores or in markets that cooperate with farms.

So, the meat for pork kebab should be:

• young;
• cut from the neck, chest, or kidneys of a carcass;
• fresh.

The meat of a young animal is always lighter than that of an old one. For pork, this is the most characteristic feature. But for cooking a shish kebab or any other dish is not suitable, since the fibers even suckling pig will be solid. The best pork is the one that lay in cool place day, rested, the fibers lost their tone, the excess blood was gone.

The renal part always has a small bone

The ideal storage temperature for fresh carcasses is from 0 to + 4 ° C. The best meat is that which has not been frozen or has been frozen only once for a short period of time. The size of a piece of carcass purchased for a barbecue also matters. The larger and smoother it is, the better. It is easier and more convenient to cut off good portions for stringing on a skewer.

To choose a quality piece, pay attention to the following characteristics:

• color - light, uneven, without gloss;
• the smell is pleasant;
• the structure of the fibers is dense, if you press on the meat with your finger, the dent will quickly disappear.

The carcass piece should not show suspicious shine or dullness. The meat should not be covered with mucus, film. The structure should also not be too watery. If fluid and blood ooze from the piece when pressed, it is most likely that the carcass was pumped with water or even chemistry to increase weight and shelf life.

Barbecue meat from an old animal always has a more intense red color, most likely, after cooking it will be tough and dry. Experts say that the most tender is the meat of a pig, then a young boar, but the old boar, which was used for breeding, is absolutely not suitable. When passing heat treatment the meat exudes very bad smell, and no one will eat it. By raw meat it is difficult to determine if the seller is cheating on his buyer, but it is possible. It is enough to bring the lighter to a piece of the carcass; when heated, the characteristic smell will spread instantly.

Good kebabs always offer barbecue from different varieties meat, although initially this dish was traditionally prepared from young lamb. In the Caucasus, and now they do not change traditions, marinating lamb with big amount aromatic spices, onion rings, tomatoes and peppers. Vegetables and spices make the fibers of the meat softer and the smell even more pleasant.

A simple recipe for barbecue marinade

From what to make a barbecue - it is clear how to choose meat - too. The question of the very preparation of this dish remains open. First you need to cut the meat correctly. The pieces should not be too large or too small. In the first case, the meat on the outside will brown well and even burn, but inside it will remain uncooked. In the second case, there is a high risk of getting dry, overcooked pieces. It is ideal when 6-7 pieces of meat are placed on a standard skewer.

Below is a simple pork marinade recipe:

• mineral water;
• onion;
• spices (salt, coriander, black pepper).

For 2 kg of tenderloin, usually take 1 liter of mineral water. First, the meat is pepper and other spices are added as desired, then the layers of meat are shifted with thin onion rings. From above all are poured mineral water and leave to marinate for 2-3 hours. After 1-2 hours, the meat is salted and allowed to stand for another 1-2 hours. In such a marinade, the tenderloin can be kept for about a day. Pork kebab in this way turns out to be very soft and really juicy, in addition, there is no vinegar in it.

The choice of marinade options for meat is huge. This is the use of beer, kefir, mustard and so on, but the correct preparation is also important. First, the meat must be kept on a good heat to seal all the juices inside, and later it must be cooked on slightly cooled coals. You can take water with wine or beer and occasionally water the meat for juiciness. It's so simple and knowledgeable to cook the most delicious meat in nature.

Shish kebab is not just a tasty and aromatic dish. Every meat-eater appreciates not so much the dish itself, but the process of its preparation, which is accompanied by pleasant communication with friends or relatives, inhaling a wonderful aroma mixed with the smell of a forest, meadow or pond. Let's find out which meat is best for pork kebab.

Thinking about which pork to choose for a kebab, get used to the idea that you will need to boldly touch and smell the meat - this is the only way to determine its freshness. Choosing pork, and good pork, will not be difficult for many, but nevertheless, for a shish kebab, it must meet the following criteria:

• the light pink color of pork cannot be confused with any other. This is the color of young pigs, gilts and piglets.
• the old pig's meat is dark and covered with a film.
• young pork is distinguished by thin white fatty streaks that resemble stains on marble. Juicy pork kebab will be made from young meat.
• in the arsenal of your knowledge on the choice of meat for shish kebab must be - how to choose meat for shish kebab. It is a little difficult, but it is still possible to identify a boar by smell. The presence of the sex hormone androsterone in the meat of the whip gives a specific unpleasant odor during heat treatment. So do not hesitate to ask the seller to cut small piece, hold it over the flame of a match or under a lighter and smell it. If the smell is associated with a pungent smell of urine, then this is boar meat. Well, if the seller refuses to conduct this experiment, then either focus on the density of meat (it is high for the stick) or buy elsewhere.
• pork is easier to digest than cow meat and combines both fat content and soft tenderness.
• proteins, phosphorus, magnesium and B vitamins are all contained in pork meat... Lard also contains a natural antidepressant such as selenium and arachidonic acid.

What part of pork is best for shashlik?

The choice of meat for the preparation of the most delicious and juicy kebab is important, because the most important picnic dish depends on the chosen piece. Below is a list of which part of pork is better to take for a shish kebab, and which not to take:

• tenderloin is the most the best part pork for barbecue, tender, juicy and soft
• neck - tender and very juicy meat with thin fatty streaks, similar to "marble"
• shoulder blade - contains a small amount of fat and connective tissue, and requires long-term marinating
• ham - the most meaty part of pork, best suited for lean, low-fat kebabs
• the back part is tougher meat; this part of pork is not suitable for shish kebab, as it has many veins.

Any kebab specialist will unequivocally answer that the best pork meat for cooking kebabs is pork neck... It is from her that you can get the most delicate, juicy and soft kebab cooked over the fire. Meat from this part pork carcasses has a lot of fatty layers, which contributes to obtaining an ideal result. In addition, the meat fibers of the collar are always softer and softer than, say, in the scapular or back part.

You should not take pork without fat, since very lean meat is not suitable for barbecue.

We have decided on the meat and now you know which part of the pork is better to take for barbecue. It remains only to marinate it before frying for a few hours.

What is the best way to marinate pork skewers?

Barbecue marinades are made very different. Previously, meat was simply stored in fermented grape juice to keep it longer. Now, no matter how sophisticated! Pickled in wine, pomegranate and lemon juice, in kefir, kvass, mineral water, mayonnaise and sour cream. The main thing in any marinade is to combine meat with onions, pepper and salt, adding an acidic component.

Pork kebab on kefir

For 1-1.5 kilograms of pork, you will need kefir, mineral water with gas (in a one-to-one ratio), salt, black pepper, spices, and onions cut into large rings. To marinate pork skewers in such a marinade, a few hours are enough (ideally, at least 3). After that, you need to shake off the remnants of the marinade from the meat and you can fry the kebab over the fire!

How to marinate pork skewers in vinegar

You will need:

• table vinegar 9% - 4 tbsp. spoons (for 1.2-1.5 kg of meat);
• sugar - a teaspoon;
• onion - 2-3 large heads;
• water - 8 tbsp. spoons;
• pepper and salt.

Preparation

Peel the pork from the films, divide into medium-sized portions (with a children's cam). Rub the pieces with pepper, salt, mix well. Peel the onion, chop into thick rings, add to the meat. Dissolve vinegar with chilled water, add sugar, stir, pour into a bowl of kebabs. Stir the contents, cover with a lid and oppression, put in the refrigerator.

Quick pork kebab recipe

Ingredients:

• 600 g pork (neck)
• 4 onions
• 3 tbsp. l. vinegar
• 2 tbsp. l. Sahara
• 0.5 tsp salt
• 0.5 tsp pepper
• Chili pepper (optional)

Preparation:

The meat is cut into portions. The onions are peeled and cut into rings. Meat, onions, salt, sugar, pepper and vinegar are mixed in a container and sent to the refrigerator for some time to marinate. The meat will marinate in 2 hours, but it is better to leave it for more long time.
Shish kebab is fried on hot coals on the grill. You can sprinkle chili on the meat for spice.

Pork kebab with pineapple

Ingredients:

• 450 g pork tenderloin
• 2 bell peppers of different colors
• 1 can canned pineapple
• 2 tbsp. l. honey
• 1 lime
• 1 tbsp. l. vegetable oil
• green onion feathers
• grated ginger
• parsley
• ground black pepper
• salt to taste

Preparation:

Mix honey and 2 tbsp. l. pineapple juice, season with salt and pepper. Plant pork and slices bell pepper on skewers, salt and pepper. Grill, brushing with honey mixture. Add pineapple slices, lime slices to the meat, green onions, ginger and drizzle with oil. Garnish with chopped parsley.

How to roast a barbecue properly?

In the question of how to properly fry a kebab, there are a number of unshakable rules, as well as a dozen points in which an amateur cook can show his creativity. Here are the secrets and secrets:

• The coals should be heated evenly. To do this, it is necessary to maintain air circulation in the grill. If the coals become weak or, conversely, too strong, they must be blown or poured accordingly with water, wine or beer. Before that, it is imperative to remove the kebab from the barbecue, because when blowing and pouring, burnt ash rises, which settles on the meat and can spoil the taste of the dish.
• Before stringing the pickled pieces on a skewer, the skewers should be preheated. Moreover, keep over the fire for at least five minutes. On hot skewers, the skewered meat immediately "seals" the punctures, and the juice from them will not flow out during frying. This will make the meat both juicier and more delicious.

• The meat should always be cut across the grain and skewered along the grain.
• Large pieces should be located at some distance from each other, since in places of their possible contact they will remain damp.
• Consider also the following: the heat from the coals is stronger in the center of the barbecue. Therefore, larger pieces should be arranged in the center of the skewer, and smaller pieces closer to the edge.
• Between the skewers on the grill, a distance of at least one, and preferably three centimeters, should be maintained. We believe it is an excellent tradition to alternate pieces of meat with onion rings strung on skewers, halves of tomatoes, large pieces of sweet peppers or zucchini. If you decide to try eggplants as companion vegetables, remember to soak them first so that the taste changes from bitter to the familiar and familiar eggplant.
• It is absolutely not necessary to sprinkle the meat with water, marinade or wine during frying, as moisture falling on the pieces begins to evaporate intensively, which leads to burning of the pieces and their uneven roasting. Water will be useful to you only when the coals suddenly burst into flames to extinguish it.

When is the kebab ready?

When the kebab is covered golden crust on both sides, you should pierce it with a knife: if blood is released, then you need to fry it further. If the juice is white and there is not too much of it, then it's time to serve the food to the table (if in doubt, it is recommended to remove one large piece meat, cut it in the middle - so you will surely make sure it is ready). Usually, frying lasts about 20-25 minutes.

The most piquant question for many - when exactly it is necessary to turn the skewer over the fire - has a very simple answer: at the moment when meat juice begins to stand out on the side of the meat facing the fire, and the coals begin to hiss loudly, you must turn the skewer. And this should be done until the hiss disappears completely. The skewers should then be rotated often enough to brown your skewers as evenly as possible.

Wherever barbecue is prepared and no matter how it is called, main secret is that it is cooked according to all the rules and with love, then you can enjoy the unusual, juicy and most delicious dish on the ground!

It is difficult to find a person who does not know what a kebab is. Famous dish the mountaineers have become a real star in our country, no feast in nature can do without him. It evokes associations with summer, good company and pleasant relaxation.

The secret of a good kebab is not only the marinade, but also the right choice of meat. Let's see how not to be mistaken in this important point.

What meat is better to buy for a barbecue: the nuances and features of the best piece?

So, from what meat is it better to cook a shish kebab? Pork, beef, chicken or other varieties. Whatever you choose, the main thing is that the meat for the kebab must be fresh. Attention: in the store and even in the market, you can be deceived. Truly fresh meat has the following characteristics:

• there is no mucus, blood, liquid, weathered areas on the surface;
• a piece of elastic, even, dense (press on it with your finger - the surface should restore its shape);
• the cut of the piece is bright pink (but not red!), the surface is wet, but not sticky;
• meat juice is not cloudy;
• the aroma of the piece is pleasant;
• fat is white, not sticky, without mucus and rancid odor.

What meat is the best kebab? Of course, from the young. It comes out tender and literally melts in the mouth when eaten. The characteristic of young meat is the delicate color of the fibers and minimal fiber. An elderly animal is rough, saturated color meat.

What kind of meat is better to make shish kebab: fresh or frozen?

There is an opinion that you cannot make a good kebab out of frozen meat. Therefore, when asked which meat is better to choose for barbecue, many answer - steam, sometimes chilled. This is not entirely true.

The chilled piece is really the most good meat... It saves everything taste properties and natural consistency. However, it is also possible to prepare from a frozen product delicious kebab... But only on condition that the piece has been frozen once.

Steam, contrary to popular belief, is not at all suitable for a dish. Its muscle fibers retain their natural tone, and the kebab turns out to be tough.

What kind of meat is better to buy for a barbecue?

When we figured out the quality of the meat, let's see which type of meat is best for barbecue. In principle, you can cook a shish kebab from the meat of artiodactyls and equids, as well as poultry (chicken, turkey). What kind of meat to buy for barbecue is better - it all depends on your taste and dietary preferences.

What is the best meat for lamb kebab?

Lamb is traditional choice... The advantage of choosing lamb is rich taste kebab. To make the dish fragrant and tender, it is better to take the meat of a 1-2 month old lamb, if it happens in spring, and a one-year-old, if at another time of the year.

It is very important to know which lamb meat is best for barbecue. The loin and tenderloin are ideal, as well as the flesh of the hind leg. Ribs are usually not used, although if you are original enough then why not?

Important: eat lamb kebab right away, otherwise it will cool down and acquire an unpleasant smell and greasy aftertaste.

The meat from which part of the carcass is better to buy for beef kebab

The main disadvantage of beef kebab is its hardness. In other dishes, it is neutralized by prolonged stewing, but this cannot be done with a shish kebab. Therefore, connoisseurs recommend buying veal and marinating the meat longer. Try marinade with this kind of meat. mineral water, the gas will "loosen" the fabrics, and the dish will be softer.

When choosing which meat is better to take for a shish kebab, stop at:

• fillet:
• brisket;
• back leg.

In the latter case, not all muscles are suitable, but only the parts located inside.

What is the best meat for pork kebab?

What meat, according to the majority, is best for a kebab - pork, of course. So many will answer, and lovers of this dish will be right. Indeed, the pork version is tender, lean, soft and juicy. It is free from unpleasant odor, not dry.

What pig meat is better to take for a barbecue? Most chopping pieces will work. For example, tenderloin, loin, ribs, and even a piece along the ridge, if you remove excess fat from it, are suitable for skewers. If you choose a ham, be sure to marinate the meat, otherwise it will be too dry.

Many people ask what kind of pork meat is better to make a kebab so that it melts in your mouth? Want to perfect dish? Buy a neck. This part meat carcasses located along the cervical ridge. Such meat is moderately fatty, and the fat layer is not local, but evenly distributed over the meat. The kebab from the collar comes out moderately fat, soft, very pleasant to the taste, regardless of whether you use the marinade or not.

Which part of the meat is best for pork kebab

What is the best turkey and chicken meat for barbecue?

Quite frankly, a bird is not the best way meat, from which it is better to make a shish kebab. First of all, because chicken and turkey meat is dry. Most tasty morsels- this is a chicken leg. They are cut, pitted and presented on a wire rack, turning over. To make the kebab juicy, you can marinate the bird. The best option is kefir, as well as a combination of honey, ginger, soy sauce.

In the ranking, which meat is better to use for poultry kebabs, the famous breast is in last place. Although this is unambiguous dietary product- since there is absolutely no fat in this part, this is more of a disadvantage for making a shish kebab, moreover, its fibers are very dense. No matter how hard you try, the kebab will turn out tough, dry and tasteless. Therefore, leave the breast for broths and cutlets, and buy chicken legs or thighs for kebabs.

Barbecue Marinade

When you have decided which part of the meat is best for barbecue and how to choose the most delicious meat, it's time to touch important question: what to pickle.

Connoisseurs know more than 20 types of marinades. Here are five of the simplest ones that you should always have in service.

Whatever meat you choose for barbecue, ram, pig, turkey, it is better to use ceramic or glass containers for marinating, in extreme cases - enameled, but without scratches and chips. Aluminum and plastic are the most unfortunate choices: the shish kebab will turn out to be tasteless, and, moreover, unhealthy.

So, now you know that the best meat for barbecue is pork (although other options also have enough fans), and when determining which part of the carcass will be optimal, you should choose a soft piece of medium fat content. Choose tasty, fresh meat, and enjoy a fragrant, tender kebab according to our recipes.

Soft juicy kebab everyone associates with the spring holidays. It is pleasant to eat it in the summer at the dacha. Shish kebab has long been a hit in many countries around the world. Dish Caucasian cuisine does not need additional advertising. However, the success of the preparation depends, first of all, on the correct choice of raw materials. Shish kebab is fried based on pork, beef or lamb. Let's analyze the important aspects.

Freshness is the main criterion

1. It doesn't matter what kind of meat you cook barbecue from, the raw materials must be fresh. It is not difficult to determine this. A quality piece does not have mucus on the surface, it is free of blood and foreign liquid.
2. The structure of the meat is equally important. Dense elastic specimens are suitable for barbecue. Look at the shade of the cut, a good kebab will come out of a bright red slice.
3. The surface must be damp, but not wet. Touch the selected raw material, make sure it is not sticky. When pressed, a composition suitable for barbecue will release a clear juice.
4. Define stale product light: it is wet, sticky, with cloudy discharge and unpleasant odor... The scent of good raw materials will not cause you a negative reaction.
5. Meat that has good freshness is firm. This means that the piece has not been frozen / thawed beforehand. Otherwise, it will be loose and too wet.
6. Press on the selected instance with your finger. If the resulting fossa is quickly leveled, the piece keeps its shape, you can safely buy it. In cases where freshness is in doubt, the groove will flatten out slowly.
7. Pay attention to the streaks of fat. If the raw material is not suitable for consumption, the fat usually has a gray-yellowish tint and a sticky surface. Sometimes it is muddy with a matte overtones.

Good meat is young

1. The most juicy shish kebab is obtained from young meat. It needs to be fried and marinated less, besides, such a product even with the most inexperienced culinary specialist comes out excellent.
2. Ask the seller about the age of the meat. The older the animal is, the darker the color of its meat. This means that the muscles will make the dish rubbery.
3. Judge by the shade. The roastable specimen is not glossy, but also not matte. It has an even shade with a natural color palette. Beef is red, lamb is reddish with white stripes, pork is pink.
4. If the color is too dark, the animal is many years old. To make it easier to determine the age category of raw materials, you need to take a thin layer of meat and try to break it. Suitable product will tear easily.

Meat type - chilled, steamed, frozen

1. Meat that has passed the freezing procedure is suitable for barbecue cooking only if it has been subjected to the procedure once. A repeated procedure is unacceptable, the composition becomes loose and tasteless. It is not difficult to distinguish such a product: touch it with the pad of your finger, remove your hand. If a dark circle forms at the point of contact, the meat can be eaten. When the product is frozen 2 or more times, there will be no stain.
2. The meat is considered paired if about 3-4 hours have passed since the moment of slaughter. Many people believe that this particular piece should be preferred. But this statement is erroneous. As a raw material for barbecue, this type of meat is the most unsuitable. After frying, the piece will be rubbery, it is extremely difficult to chew it. This aspect is due to the fact that after slaughter the muscles of the animal are not relaxed. The meat will have to be aged before frying.
3. Chilled meat is also suitable. Its taste is beyond praise. Subject to the storage conditions (temperature from 0 to 4 degrees), the shish kebab will turn out to be tender, juicy and very pleasant to the taste. Particular attention is paid to the marinade, you should not use vinegar, so as not to spoil the dish.

Important!
If you choose chilled meat, you need to distinguish it from frozen meat. When pressed, a clear juice will stand out from the piece, while a darkish circle will remain on the meat. If the meat has been thawed and frozen several times, the raw material will be too wet. Good meat is moderately moist.

1. The Caucasian people have long been preparing shish kebab exclusively on the basis of lamb meat. The most juicy, tender and fragrant dish will turn out to be made from lamb up to 60 days old.
2. As a rule, young lambs are sent for slaughter in the middle of spring. Therefore, if your meal was not for this period, you will not be able to feast on such lamb. V this case choose raw materials up to a year old.
3. Lamb kebab will turn out to be extremely tasty if it is prepared from the pulp taken from the hind legs. A tenderloin or loin is also ideal. Ribs are reluctant to fry, but if you like to gnaw bones, they will do too. It is important to remember that lamb shish kebab is eaten immediately, then it becomes tasteless.

The subtleties of choosing pork meat

1. Most people who often cook barbecue prefer pork. First of all, it is important to know that the animal product should not be too fatty.
2. To prepare a delicious shish kebab, it is recommended to take near-neck meat, which is located on the neck and along the ridge. In this case, the fat streaks are evenly distributed. You will end up with a juicy kebab.
3. Tenderloin, ribs and loin are no less popular in this matter. If you are taking meat along the ridge, remember to cut back the fat. Dry kebab is obtained if you take a ham. This part of the carcass has a minimum percentage of fat.
4. If you purchased meat from a ham, it is recommended to marinate it thoroughly, taking more time. The good thing about pork is that almost all of its parts are suitable for roasting on skewers.
5. The only question is how and how much to pickle each part. Do not buy pork meat from the back of the animal. In this case, the marinade will not help, the kebab will turn out to be dry and tough.

The subtleties of choosing beef meat

1. Few people use beef meat for barbecue. In this case, the dish turns out to be tougher than pork. You can spend more time and attention to make the kebab tasty and juicy. The pickling procedure is recommended to be carried out in highly carbonated mineral water.
2. If you decide to cook shish kebab from beef, you should purchase fillet or meat from the breast. For the dish, you can also take back legs. It is better to choose meat from the inside. To prepare a unique barbecue, it is recommended to purchase a young calf fillet.

Meat cutting rules

1. It is recommended to cut the meat into medium-sized pieces. Small specimens are quite dry. Large cuts of meat, in turn, may not be fried inside. Ideally, it is recommended to chop the meat into cone-like shapes.
2. You should not seriously go into such trifles, the classic square-shaped pieces of meat will not become less tasty from this. To determine the size of the future kebab, try to visually imagine that about 6 pieces should fit on the skewer.

The subtleties of the marinade

1. To prepare a truly delicious kebab, it is not enough to purchase the right cut of meat. Most important aspects preparatory measures and the correct marinade remain.
2. The juiciness and taste of the meat will depend on the manipulation performed. Also, the dish should turn out to be fried and tender. Choose the marinade of your choice. Nowadays, meat can be prepared in different ways.
3. Be sure to use onion, - classic ingredient, without which the dish will not be so tasty. Choose the right dishes for the procedure. It is not recommended to marinate meat in a plastic or aluminum container.
4. If the meat is in such a dish for a long time, the product begins to absorb harmful compounds. During cooking, toxins will not evaporate anywhere. There is a risk of getting poisoned. It is also not recommended to marinate meat in a wooden container.

To cook delicious and tender kebab, it is necessary to approach with responsibility the procedure for choosing meat and marinating it. First of all, decide on the type of dish. Do not skimp and buy quality product... Remember, the younger the meat, the tastier the dish will be.

Video: how to choose the right meat