The juiciness of the kebab depends not only on the marinade – the choice and cutting of meat is also important. The chef of the gastropub “Chef” Daniil Znamensky advises sticking with pork neck: the kebab from it turns out to be especially tender, juicy and aromatic. Chicken kebab is also popular, for which breast or legs are used.
Do you like beef? Choose the back – a thick edge on the bone. These muscles are the softest and juiciest, since they are not involved in the movement of the animal.
Lamb kebab is a traditional option, but, unfortunately, not the most popular due to its special smell.
How to make sure the meat is of good quality
There are only 3 signs of meat worthy of choice. Firstly, it does not have a pungent odor, nor does it have mucus or blood on the surface. Secondly, if you press on it, the hole will immediately level out. Thirdly, high-quality meat does not stick to your hands.
Life hack: apply a napkin to the meat, and if you see pinkish traces, then you don’t need to buy it – it was chemically processed.
Do not buy frozen meat, or meat from an animal that was slaughtered a few hours ago. The shish kebab will turn out tough and dry. Chilled meat is ideal.
Secrets of slicing
Cut the meat into equal cubes about 4 cm long. You don’t need less, otherwise the meat will burn. You don’t need more either, otherwise the center won’t cook through.
If you choose pork meat, leave streaks of fat in it, since the juiciness of the kebab depends on their presence. And in the case of beef, you will have to get rid of the veins, since they will shrink and the meat will lose a significant amount of juice.
When cooking chicken legs, remove all bones so the meat can be skewered easily and in seconds.
