It would seem that everyone knows how to make barbecue juicy. However, on the May holidays, for some, the pieces of meat turn out to be tender and literally melt on the tongue, while for others they resemble a dry sole. The reason lies in three typical mistakes: Wrong choice of meat, harmful ingredient in the marinade and improper handling of coals. Right now we’ll figure out what needs to be changed.
What kind of meat to take
Many people believe that truly delicious kebab is made exclusively from lamb. But really, any meat makes a great dish—pork works great, too.
The basic rule: do not take meat that is too lean. Carbonade is not suitable for barbecue, but the neck is what you need. A small layer of fat is required, otherwise the dish will turn out dry.
The size of the cut is also important. The pieces should not be too small. Large pieces retain more juice inside – this is the kind of kebab that is considered classic in the Caucasus.
Do I need to marinate?
Oddly enough, meat is often not marinated at all. In the Caucasus, as experts say, sometimes they get by with just salt and pepper.
If the meat is a bit tough, you can keep it in mineral water or ayran. But it’s better not to use vinegar: this is a habit from Soviet times that completely destroys the taste of meat. You shouldn't pour mayonnaise on your kebab either. The most correct option is to simply buy good soft meat.
“You can’t overdo it with spices, otherwise there won’t be any taste of the meat left, but the main thing here is to emphasize it, not to cross it out. Therefore, salt, pepper – that’s all!” — shares the author of the Zen channel “Petrov.” (12+).
Thematic photo. Photo: EAOMedia
Main mistake
It lies not in the meat, not in the marinade or in the seasonings. The mistake lies in the charcoal cooking process itself. Some people throw huge coals the size of bricks into the grill, pour generous amounts of lighter fluid on them, and place the meat on the white-hot coals. You can't get such a delicious barbecue. Here are three basic rules:
- The coals should be small.
- It is advisable not to use lighter fluid at all.
- Frying on red coals immediately after the flame has gone out is prohibited.
Intense heat causes the meat to burn on the outside but remain raw on the inside. You need to cook the shish kebab at the moment when the coals are covered with a thin layer of ash.
