How to cook shish kebab

Indian summer and early autumn - a time of spiritual gatherings at the dacha and barbecue. All the cases are redone, the harvest is collected - it's time to rest a little and enjoy the last warm days. Delicious shish kebab is an invariable attribute of rest at the cottage. Make it from pork or chicken on skewers or a grill.

How to cook shish kebab? First it must be marinated a few hours before frying or even left in the marinade for the night.

Chicken skewers in mayonnaise

Before you cook a shish kebab, you need to divide the chicken legs into 2-3 parts, carefully wash and put them into a saucepan. Lay out a can of mayonnaise on the meat, sprinkle a little, pepper slightly and mix. Separately, cut the onions into rings, add to chicken meat and mix again. The shish kebab, marinated in this way, is perfectly prepared on the grate.

In mayonnaise filling you can marinate not only chicken, but also pork.

For this, the meat, cut into pieces, is washed under running water and put into a deep bowl. Cut the onion rings or rings (preferably rings, so that it can be fried on a brazier with meat). Half a kilo of meat is one medium sized bulb. Before preparing a shish kebab, pork is sprinkled with ground pepper, add a little salt and a tablespoon of mayonnaise. All the ingredients are mixed with hands so that each piece of meat is smeared with sauce, and left to impregnate.

Pork shish kebab in vinegar casting is not less popular.

Meat must be fresh, a small fat is allowed. Before preparing a shish kebab, a piece of pork must be cut into small pieces of 3-4 cm and cleaned onions. Onions are taken from the calculation - 1 piece per kilogram of meat. Cut it with thick rings, about 0.5 cm, because the thin ones burn very quickly on the grill. Meat with onions are mixed and abundantly sprinkled with pepper - about 2/3 of a teaspoon for 3 kg, salt, and pour a tablespoon of vinegar. For pork to soak evenly, vinegar can be diluted in 1/2 cup of water.

Marinade from white wine

A kilogram of meat cut into cubes is piled into a saucepan and soaked in a glass of white wine. Slice the two onions. Prepare a mixture of herbs - finely chop a few sprigs of dill, cilantro and basil. Pork in a saucepan sprinkle with chopped herbs and onions, peppers and salt. Top with juice from a half of a lemon and carefully mix with hands. Give to brew. When baked on charcoal poured wine for juiciness

However, properly picking meat is only half the battle. The main thing is to properly prepare it on the grill. To reduce the time of weary waiting, many summer residents use ready-made coals - they fall asleep and are lit with a couple of dry logs. Before cooking shish kebab, marinated meat is placed on the skewers, alternating pieces of pork with onion rings, and spread over the barbecue. Together with meat, you can plant on the edges of pieces of tomato, eggplant or other vegetables. Baked on the corners of vegetables are very delicious, they serve as a perfect side dish to the flavored meat.

How correctly to cook shish kebab on the grill? It is necessary to try to ensure that the meat is in the zone of maximum heat, but at the same time protect it from open fire. To do this, flashes from time to time, the coals are sprinkled with water. Spray the water and shish kebab so that its surface does not dry out during cooking. Skewers constantly rotate, substituting the coals meat from different sides. If the heat is good, after 30 shish kebabs it will be ready. Remains only to remove it from the skewers, pour ketchup, lay out on the plates baked vegetables, pick fresh greens, pour a glass of beer and enjoy a delicious dinner and a warm company.