How to soak a shish kebab from pork. Shish kebab in Georgian.

About how to dunk the shish kebab from pork correctly, we first learned after visiting Georgia. We must admit that the Georgians are real asses in this matter. And the homeland of shish kebab is considered to be the Caucasus. It happened to try the shish kebab in Armenian. But the marinade is not used there, believing that it spoils the meat. They use only salt and seasonings. It also turns out very well, but the Georgian "mtsvadi", tasted in hospitable sunny Georgia, liked much more.

Now we are preparing shish kebab ourselves, even without paying attention to the beautiful packaging of supermarkets with the inscriptions "shish kebab from pork in vinegar and mayonnaise". No comparison!

Most often for a shish kebab is chosen lamb or lamb. For our markets, this product is rare, and therefore this time for preparation we will take pork.

In general, when we are asked how to soak a shish kebab from pork (or lamb), we answer: start with a good company, mood, fresh meat and fruit tree.

Indeed, the most delicious and fragrant shish kebab is prepared exactly on the vine or from the firewood of fruit trees. Pine and spruce here do not fit. Too much smell and a lot of tar. And this does not do good.

The shish kebab is fried in the heat. Meat from above should be covered with a crust, keeping inside tenderness and juiciness. Do not grind meat. And flip it more often, to be fried evenly.

Ideal for shish kebabs. A clipping, however, will be stiffer and drier than a necklace. Do not use frozen meat. Such meat (even the neck) has lost its qualities and will not turn out juicy, tasty and fragrant. Perfectly fit ribs and brisket. But then it is better to use not skewers, but a grate.

Now for a specific question "how to soak a shish kebab from pork" specific ... the question: what exactly do you want to achieve?

Here are two options: to soften meat or make quality meat tasty? The very method of picking depends on the purpose.

Quality fresh meat is usually marinated for about an hour, no more than two. Onions and spices Georgians do not regret. How much meat, as much and onions. Plus spices and herbs. The main set for pork includes pepper ground black, coriander, parsley, basil, tarragon and, of course, onions and salt. In mutton, add parsley, rosemary, basil.

Greenery is not necessary to cut, after cooking it is simply removed. Meat is cut not in pieces, but in pieces that can retain juiciness after fire. Small pieces just dry up and become, sorry for the mockery of the Russian language, relatives of crackers. Shish kebab is prepared for men. This is the custom. Women only serve ready-made meat.

You can also use wine as a marinade. White dry. Instead of vinegar. Similarly, added onions, peppers, seasonings, salt, greens. In this version, the meat is marinated for five hours, or better - all night. Then you will get both softness and juiciness.

Another option. Sliced meat is soaked for 5-7 hours in highly aerated mineral water. Then add onions, spices and salt and aged for an hour and a half.

The latter has no relation to the Georgian cuisine, but the shish kebab turns out really excellent.

The recipe for cooking shish kebab from pork, or fineness to a note.

It is undesirable to use mayonnaise for marinating. Even if only because mayonnaise itself is undesirable to heat treat, and softness and juiciness it will not give to meat.

When pickling it is desirable to add a little oil (vegetable), especially if you use dry spices. The oil will enhance the aroma of spices, and the meat itself will be more rosy.

Instead of fresh basil is better to use dried. Fresh gives the meat bitterness, and dry - only flavor.

Well, the well-known Georgian wine, "tkemali" sauce and any salads from fresh vegetables will perfectly suit the shish kebab.

Now you know how to soak a shish kebab from pork and cook it correctly.

Cook and enjoy!