Shashlik has become an international dish today, and it is usually cooked in nature, on the grill, in the country house or at a picnic. However, there is a great way to prepare authentic shish kebab at home. It is very simple and accessible to everyone, even a novice cook, and this is what we will talk about now.
What do you need to cook barbecue at home?
First of all, we need meat, best of all pork, preferably a neck, it is juicy, soft and moderately fat. However, if it is not possible to use a neck, then any pork meat will do. If pork is contraindicated for you, then you can use beef or lamb, as well as chicken breasts. The main requirement for the selected meat is its freshness.
Cooking barbecue at home: ingredients
To prepare 4 servings of kebab, we need 800 grams of meat and one medium-sized onion. To prepare the marinade, you need to take:
- 3 tablespoons of vinegar, or kefir, or beer;
- 2 tablespoons of fatty mayonnaise;
- 1 tablespoon of soy sauce
- 1 tablespoon table salt;
- 1 teaspoon dried Provencal herbs
- 1 teaspoon grill seasoning
- half a teaspoon of ground allspice.
Ideally, you will need special heat-resistant glassware, but the most common 2-liter glass jar may also work. It will play the role of a barbecue, that is, we will put wooden skewers in it with pieces of meat strung on them.
It will be great if the wooden skewers are made from the wood of fruit trees, but if you don't have any, then any will do. However, you will still need the chips of fruit trees, as they will give the kebab the "that" flavor.
How to marinate a kebab
The meat must be thoroughly rinsed under running cold water, then dried with a towel. Further, it must be cut into pieces about 5x5x5 centimeters in size, they will be accurately baked in a home oven. After that, the meat and onions cut into rings must be transferred to a container and, adding all the above ingredients, mix well. Cover it all with a lid, put it in the refrigerator. There, the future kebab should be marinated for at least 12 hours, and ideally all 24.
How to cook barbecue
As soon as the marinating time has come to an end, the meat must be taken out of the refrigerator and the pieces must be strung on wooden skewers / skewers.
Important: Stringing pieces of meat on skewers is necessary across the fibers, so they will firmly hold in place and not "slide" down.
Onion rings should be placed on a skewer / skewer between the pieces of meat. If there are fatty and lean pieces, then they need to be alternated. If desired, at this stage, you can string your favorite vegetables between the pieces of meat, for example, tomatoes cut into rings, slices of sweet peppers, and so on.
Now that all the pieces are in place, you need to take a 2 or 3 liter glass jar and place the skewers / skewers in it in an upright position.
Important: If the meat touches the sides of the jar, it may burn.
At the bottom of the jar, you need to put chips of fruit trees and, adding a couple of drops of "liquid smoke", cover with an impromptu foil lid with small holes, then send to the oven closet.
Important: the oven must be cold and heated at the same time as the jar, otherwise the glass may break.
It will take at least 2 hours to cook homemade beef and lamb barbecue, 1.5 hours from pork, 60 minutes from chicken. All this time, the temperature in the oven should be at around +200 degrees Celsius.
After the end of cooking, the meat must be removed from the skewers, placed in a container, filled with the juice formed at the bottom of the can and let it brew for several minutes. After that, sprinkle with fresh chopped herbs, you can serve it to the table.
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