How many grams of meat on a skewer. How much barbecue per person

Meat is usually grilled main course, and picnics are often arranged with the main goal - to eat barbecue. To make your barbecue perfect, you need to choose the right meat for it, cut it, marinate it correctly and cook it.

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

How to choose meat for barbecue?

The traditional barbecue is made from pork or lamb, but some barbecue lovers do not always know how to choose it correctly. After all, it’s so insulting if the barbecue turns out to be tough, greasy or sinewy, although, it would seem, the meat looked pretty good.!

Do not buy frozen meat in the store, as there is a big risk that you will not get what you need. Moreover, fresh meat is much tastier. If you have a good piece of frozen meat in your freezer, you can slowly thaw it, marinate it, and cook it, as long as it hasn't been frozen several times.

Before buying, inspect the meat well and make sure that it has not been thawed: it no traces of snow, bloody smudges, and there is no puddle of water underneath.

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 sharp. If you experience discomfort, stop buying immediately probably the meat is not very fresh.

For pork skewers choose neck area. Ask the seller to give you this particular part. Unfortunately, if your eyes are not trained, you cannot always 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.

In the pig neck are usually present veins and fat streaks- this is the most it! However, they must be thin. Do not take meat without layers of fat at all - there is a risk that the kebab will turn out dry. The secret is that a thin layer of fat melts during cooking.

The meat must be elastic and not sticky to hands, when pressed, a hole should not form.

FROM chicken meat there are usually no problems with the choice, however, you should make sure that the chicken is fresh and not thawed. By the way, to define freshness chicken meat very light in scent fresh chicken should not smell of anything at all, but the one that has been in the refrigerator for several days or has just been thawed, acquires a smell, which increases over time.

What meat is best for barbecue?

What kind of meat to choose for 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 when cooked right.

Meat, of course, should be fresh but not steamy, since it is known that he should lie down for some time at right conditions. Remember that fresh meat is usually much tougher than aged meat.

by 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 piece will non greasy but not dry.

What's more, pork meat is delicious even when it's cold. You should choose neck area or tenderloin, these areas of the pig carcass do not move much 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 can have unpleasant specific smell which not everyone can bear.

If you are convinced that you have the right piece of a young animal, then you can safely cook it. This meat is not particularly tasty when it is cold, so it should be eaten immediately after cooking. Usually take back leg, ribs or loin young lamb.

Beef. Best for barbecues calf meat, since the meat of an adult cow is quite tough and can ruin your entire table. Veal- dietary meat, so it is ideal for those who are afraid to get better and follow their figure. The best pieces for barbecue are usually considered sirloin and tenderloin.

Chicken. Usually, for cooking chicken barbecue, its fatty parts are used: legs, drumsticks, thighs, wings. Can also be used brisket, however, it is not very oily, so it can turn out dry. To prevent this from happening, pieces of meat are wrapped in thin bacon, strung on skewers and thus fried. The same applies to turkey meat.

Delicious kebabs are made from quail meat. These little birds taste a bit like chicken, but they have their own special and unique taste. To prepare quail skewers, they can be put on skewers, fried whole on grills, stuffed with dried apricots, rice and raisins, or cut carcasses on one side and flatten them on grills. It should be remembered that tender poultry meat is cooked very quickly, so it is important not to overdo it!

rabbit meat. Rabbit meat is highly valued and not always easy to get, but if you manage to do it, try to make a barbecue out of it, you won't regret it. First of all, rabbit meat is valued for delicate taste and dietary properties meat. Portion pieces are marinated like any other meat, with spices and onions, then grilled. You can put pieces on skewers, or you can fry the whole carcass.

How much meat for a barbecue?

Many who want to cook barbecue in nature, especially if they rarely do it, are wondering, how much meat should be taken so that everyone has enough. Of course, it's better to take a little more meat and be calm that no one will go hungry.

Take on average 300 grams raw meat per person, but this is only if you have many more 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 indicators 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 it, the amount of meat is likely to increase, since alcohol usually requires more food.

How to cut meat for barbecue?

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

When you put the meat on the skewers, make sure that it won't fall off. If a piece is too big, it won't fit in the palm of your hand. Furthermore, big chunks will not bake well, and too small will be dry.

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

One of the options for cutting chicken. The red strings show cut places.

The rabbit can be cut as follows portion pieces:

And you can bake on the grill whole:

Quails do not need to be cut, but can be cut along the breast and spread back up:

If you have several pieces of meat, from which, in your opinion, not the best barbecue will come out, it does not matter. You can use them for cooking kebab skewers, which is also called lula kebab.

This dish oriental cuisine grilled. He needs meat pass through a meat grinder, and then make minced meat, as for cutlets (with the exception of eggs and bread).

Thread the minced meat onto a skewer with a diameter of about 5 centimeters, and then roast over the coals like a regular barbecue.

How to marinate meat for barbecue? barbecue marinade recipes

There are a lot of barbecue recipes, it all depends on individual preferences. Often they use those seasonings that are at 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 meat is coming about 0.5 l regular kefir. Kefir quickly softens the meat and penetrates into it, 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 quick marinade onion is better to grate, rather than cut into rings.

Recipe:

1.5 kg pork neck cut into medium pieces, pour 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 cool place but not in the refrigerator.

- in vinegar: Some kebab lovers have long abandoned this method of marinade, believing that vinegar spoils the taste of the kebab. Vinegar, however, imparts a distinctive flavor to meat when added in moderation along with seasonings. In vinegar, you can marinate kebabs all night.

Recipe:

Pepper and salt the washed and dried pieces of meat, put in a bowl. Between the layers of meat place chopped onion rings, chopped parsley, cilantro. Pour the layers evenly during laying 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 A: This is one of the most popular marinade methods. Marinated meat in mayonnaise can lie for about a day, while its taste will become even more saturated.

Recipe:

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

- in beer: Beer will also help you marinate the kebab quickly - in 3-4 hours, giving it a peculiar beer flavor. For beer lovers, that's it.

Recipe:

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

- in wine: Sometimes barbecue is marinated in dry red wine. The meat acquires from this a peculiar 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 first make a small batch to try. You can use white wine instead of red.

Recipe:

For 2 kg of barbecue, 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, it will better absorb the marinade. If the meat is marinated overnight, it is better to place it in the refrigerator. No need to refrigerate for a quick marinade. Before frying, it is better to stir the meat.

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

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

To prevent the meat from burning too much, brush the pieces before putting it on the grill. vegetable oil.

When preparing barbecue can't get away from it! it important rule which is often neglected. It is necessary to constantly monitor that the tongues of the escaping flame do not set the meat on fire, otherwise it will burn on top, and remain raw inside. To do this, you must be ready a container of water or some kind of drink(can be wine or beer) or liquid marinade, which will extinguish the flame. Coals should smolder, not burn.

You can check the readiness of the barbecue with a knife. At finished meat there will be no blood inside. However, barbecue with blood also has the right to exist, there are lovers of undercooked meat.

Before serving, do not immediately cut the meat from the skewers and cut it, wait 5 minutes after removing it from the heat, covering the barbecue. Then the meat will be more juicy.

We usually calculate for our corporate party as follows:

From 1 to 1.5 kg of food is taken into account per person, provided that the holiday lasts 6-7 hours.

What is included in this volume: 30-35% of the meat itself - about 500g per capita of the celebrants, 30-35% of salads (olivier, mimosa, herring under a fur coat, etc.), 10-15% of cuts (cheeses, sausage) , 20% vegetables (cucumbers, tomatoes, herbs), 10% fruits.

As practice shows, it rarely comes to hot-). However advice, meat is desirable different varieties and types (barbecue from different types meat and poultry, kebab). If we take a home celebration, then again the same 500 grams of meat behind the eyes for each family member + bowl of vegetables.

Here, of course, it depends on what other food will be on the table, whether cold snacks, salads, etc. are also provided. After the abundant use of cold dishes, shish kebab will not fit much.

If only a barbecue with vegetables and, say, pita bread or bread is supposed, then the calculation is usually as follows: on average, 500 grams for children and women, and 800 grams for men. At first glance, this may seem like a lot. But, firstly, in nature, the appetite is always excellent, and secondly, they usually go there for the whole day. Shish kebab, as a rule, is fried in several passes. Therefore, this number can be considered quite justified.

Based on half a kilogram per person. Taking into account the frying, it will just be three hundred grams per serving. Well, if your guests have an excellent appetite, then take more, it will not be lost.

Some people can't imagine life without kebabs and cooks them all year round, and someone makes them only in the summer. I belong to the second: we go to the dacha only in the summer seasonquot ;. And since pork older generation already does not like so much, but prefers chicken meat (it is more tender), then it is necessary to cook kebabs from two types of meat: chicken and pork. For six adults we buy 1 kg of chicken fillet and about 1.5 kg of pork. That is, approximately 2.5 / 6 \u003d 416 gr. Enough for a get-together.

Much depends on the amount of other food and the eaters themselves.

If you do not plan to take anything other than meat, then 700 grams. If you also take vegetables, salads, herbs, pita bread, etc. - 500, and then there can be a lot. A woman is unlikely to eat so much meat, and even more so a child (count them 150-300 grams each).

One piece of meat by weight - 35-50 grams.

On a skewer of such pieces - 5-6 pieces \u003d 175 - 300 grams. This portion is sufficient for women and children. And for men it is better to double.

It is always worth making an adjustment for the number of skewers that are cooked at the same time. Nobody wants to mess around with one or two skewers.

Taking into account the heat, underweight and other inevitable troubles, and taking into account the composition of the participants in the barbecue and barbecue party, I believe that it will be possible to avoid gluttony if you buy 400-500 grams for each. Well more vegetables, the same eggplant can be baked

The social project called "Mystery Shopper" continues. Our rubric is for those who strive for the best service. Correspondents of Sosnovoborskaya Gazeta intend to identify shortcomings in service and assess the quality of the city's services market. Where the "mystery shopper" will go next time is up to you. Call us: 3-30-70

Time for barbecue

The Mystery Shopper is on the hunt again. Hunting for quality goods and a high level of service. Is it available to pine foresters? Or in the conditions of a small city you have to be content with little? This time we decided to go to a cafe. And try the barbecue there. The choice is obvious: summer, the time of holidays and recreation. People prefer to visit street-style cafes, where the main treat, of course, is a meat dish loved by many. For today's test, we have chosen three cafes: Zvezda, Trapeza and U Vitka - the most famous and popular establishments among the Sosnovoborists. We evaluated not only the quality of the finished dish, but also the level of service in these cafes. Not as specialists, but as ordinary visitors, which are also the inhabitants of our city. But we took white gloves and electronic scales with us. And here is what we managed to see.

Cafe Zvezda

On the menu: barbecue (1 serving) -170 rubles

First of all, we looked into Zvezda - this cafe hid from prying eyes in the forested area of ​​the city. We chose a quiet time - in the late afternoon on a weekday, when there were no visitors at all in the institution. We were met only by loud music. We did not wait until one of the service personnel approached us, knowing in advance that in local cafes it is not practiced. What a pity... Therefore, we immediately went to the central counter, behind which a girl in an apron carefully washed the floors. When she saw us, she stopped cleaning and came up with a question:

What will you order?

We will order shish kebab, - we said. We were given a menu with the price per serving.

How many grams are in one serving? we asked.

Don't know. Five pieces, - the girl answered. And she accepted our order, promising that in 15-20 minutes everything would be brought to us.

We went to wait. In the meantime, they were looking at the establishment. While the fragrant smell of meat roasting on coals was in the air, we decided to check how clean the tables were. Putting on a white glove and swiping it across the table, the result was not surprised. Gloves turned gray from dust and dirt. Knowing very well what it is Street Cafe and you should not count on cleanliness, we still hoped that our table would be wiped before serving the dish.

The waitress, who arrived in time exactly 20 minutes later, did not even try to wipe the table. The kebab ordered by us was immediately put on it. In a disposable container. In the same disposable cup, we were served tea, which was impossible to hold in our hands. Boiling water in a plastic cup seemed too scalding. If we talk about the barbecue, then the appearance of the meat was slightly pinkish and unnatural. But, it should be noted - the meat itself was not spared: the pieces were large and juicy.

Portion of shish kebab in Zvezda is quite large. Electronic scales showed that it weighs 185 grams. 5 pieces of meat barely fit on a plastic plate. Together with barbecue (by the way, without skewers) they serve signature sauce with onion. But greens, despite the summer, were not provided for the dish. The barbecue took 20 minutes.

Cafe "Trapeza"

On the menu: barbecue (100 grams) - 200 rubles

We entered each cafe as random visitors. And, of course, they did not expect restaurant manners. But such an indifferent attitude to customers was also not expected to be seen. At Trapeza, the bartender behind the counter, who is also a waitress, was preparing a cocktail. Glancing at us, she continued her work. At this time we studied the menu. And having made a traditional barbecue order, we decided to pass the time with a portion of ice cream. Placed on summer veranda cafe, again checked how clean the tables on the street would be and whether anyone would pay attention to them before feeding their customers. One thing pleases, already after 10 minutes they brought us a barbecue in a good glass dish (plus: normal metal appliances), sprinkled with herbs and left the meat on skewers. Tea was served in a good ceramic mug, which was very nice to see after visiting the previous establishment. But the ice cream, which we tried a little earlier, turned out to be stale, with a weathered aftertaste. There was a feeling that it had been stored in the refrigerator for a very long time and was waiting for our arrival. The request to replace the dessert with a fresher one was rejected by the waitress and offered to return the money, noting with displeasure: “We always eat it. And we don’t feel any taste!”.

In fact, the kebab weighs 105 grams. Cooking time: 10 minutes. On beautiful glassware and on skewers, the dish looks profitable and appetizing. In addition to meat, sauce and, importantly, greens are served.

"At Vitka"

On the menu: barbecue (100 grams) - 170 rubles

We move on and go to the cafe "At Vitka". In the room, two girls, employees of a cafe, are looking at something on the phone. One of them slowly breaks away to take our order and, leaning on the table, begins to write. We order regular pork. The expected waiting time is 15-20 minutes.

Are you going to sit on the street?! – the girl who ran out after us asks us, who, in all likelihood, cooks shish kebabs in this cafe herself.

Yes. Is there any difference? we wonder.

Of course, it is important for me to know in what dishes to bring you.

It turned out that on the street the dish is brought in disposable dishes, but indoors you can count on glass.

As soon as we chose a table and sat comfortably on the summer veranda, they already brought us ready meal. The cooking time of meat here is simply a record - only 8 minutes. The barbecue was on skewers, but the dishes were very original. On the street, they serve it on cardboard plates, if you can call these paper coasters that way. Turning over, we found that it was a milk carton, neatly cut into pieces. The tables on the summer veranda were more than just dusty. They were forgotten to be removed after previous visitors. They didn't even try for us. Tea was served at plastic mug, which the girl brought, holding the very edges with the fingers of both hands.

Here, the meat is served on a cardboard stand, decorating the kebab with a small leaf of lettuce. Meat is served with ketchup and onions. Actually ready portion shish kebab weighs 110 grams. Cooking time - 8 minutes.

For a tasting!

Enjoying the scent fried meat, and carefully putting each portion into bags, we go to our expert. Now comes the most delicious moment: let's try! And we offered Suren, a native of Armenia, who has been frying shish kebabs for 20 years, to act as an expert in this test. He knows how much meat you need to take to cook a barbecue, what it should be like and how long it takes to cook. Each of our samples was tasted by the hereditary "barbecue" without knowing where these dishes were brought from. We intentionally do not present here Suren's conclusions about the taste of each individual sample. Because we still believe that taste preferences are subjective. Let's just say in the end.

It is very difficult to find a barbecue made of quality meat today. Of all the samples, I would not particularly single out one. In one the meat is undercooked, in the other there is a lot of spices. Cooking a kebab usually takes 15-20 minutes. And you can find out about the readiness of meat by cutting it along with a sharp knife, - the Armenian shares his knowledge. - If the juice that comes out is pink, the meat is not ready yet, if there is no juice at all, the kebab is already “overdried”, if the juice is clear, the dish can be safely served on the table. If you cut it and saw pinkish meat inside, give it back. Don't risk your health. In general, the main secret good barbecue This is quality meat. If the meat is good, then the barbecue will be delicious. And today everyone is trying to take meat from factories where animals are grown on artificial additives.

And finally, Suren remarked: “Shashlik is a delicate matter. It's a man's thing. And, if a woman prepares it, she will definitely spoil it!

The next campaign of the "mystery shopper" can not be called positive. And, unfortunately, we did not find any pluses in any of the cafes we checked. We hope that our observations will become an occasion to work on the bugs. And the owners of the establishments will think about offering their customers not only quality product but also quality service. And where our mystery shopper will go next time and what service sector in Sosnovoborsk is worth analyzing, you can decide - our dear readers. Write to us at the email address: [email protected] marked "Mystery Shopper" or call: 3-30-77. We do not advertise to anyone, all experiments are only in the interests of consumers.

The next "series" of the project through the number

The weather outside is gorgeous, ahead of the weekend - it's decided - we're going to barbecue! Call friends, gather a company, set a date.

We have compiled a checklist for preparing an out-of-town event in order to easily organize a trip.

Before the trip:

1. Determine when and where to fry kebabs in St. Petersburg and the Leningrad region. Go to barbecues in paid and equipped places, free, but not equipped.
2. Count the number of eaters by head. If there are vegetarians, count meat-eaters and vegetarians separately.
3. Determine who is responsible for:
   • Buys and pickles meat;
   • Buys and collects dishes and cutlery, barbecue, table;
   • Buys, washes and cuts vegetables, herbs and bread;
   • Buys and carries drinks;
4. Designate a coordinator who checks the training of those responsible.
5. Calculate the budget for kebabs per person and the method of payment - who pays how much and to whom.
6. Calculate the amount of meat for kebabs per person: a serving of kebab, enough for an adult man to eat, weighs 300 grams, 120 bread and 150 vegetables. The barbecue is fried:
   • Beef by 35%;
   • Pork by 30%;
   • Lamb by 35%;
   • Fish by 20%;
   • Leaver by 30-45%;
7. Calculate the amount of meat for kebabs using the formula: number of eaters * 300 grams * percentage of roast (do not forget to click on% in the calculator). Get a rough idea of ​​how much and what kind of meat to take.
8. Count the amount of bread and fresh vegetables is the total weight in grams. For grilled vegetables:

• • raw potato by 30%;
  • Carrots by 20%;
  • Bulb onion by 60%;
  • Zucchini and eggplant by 20-25%;
  • Tomatoes by 40%;
  • Champignons by 50-60%;

In the shop:

1. Take your shopping list and buy everything you need first on the list, and then add anything if you see fit. Buy from the list first. Then look at the shopping cart and see if there is anything you need to add. When I do this, usually no supplements are needed - save the budget.

• • Tip: for alcohol, take any cups, except for cardboard ones - even a small amount of alcohol dissolves the glue and leaks from cardboard cups, then the bottom falls off. It will be terrible.

Before leaving:

1. Use boxes, boxes - eliminate distortions during transportation.
2. Cut everything that is to come in advance - have a bite to eat immediately on the spot.
3. Take 10% more dishes for food - insure yourself against broken and soiled dishes.

On site:

Trust the master chef!

After rest:

Take out the garbage - come again to a clean place!

Save the checklist to your phone - it will be at hand.