Apparently, there are no such people who do not like a tasty, juicy, and aromatic kebab. Such delicacies always find their place on any table and, as a rule, no holiday is complete without them.
However, in order for the kebab to turn out tasty, you first need to choose the right meat, prepare the appropriate marinade and marinate the product, because it is the marinade that makes the meat soft, juicy and tasty.
When choosing meat, you need to pay attention to its color - it should be light. The color of the fat is also important - the yellower it is, the older the ram is, and the drier the meat. It is better to take meat with white elastic fat, this indicates that you got the meat of a young animal, of good quality.
The meat should be washed and blotted with a towel to eliminate excess moisture. Cutting the meat correctly is also very important - it is desirable that each piece has fat. And when frying, meat should be placed fat side down so that it turns out juicier, if we are talking about a pan. If you cook meat on the fire, then on the contrary - fat side up, otherwise it will burn or runoff. Meat, cut into pieces of 100 g each (if it is a fillet), should be placed in a convenient container. Leave in the refrigerator overnight - longer is worse for the marinade.
You can choose the right pulp by following these tips:
The meat of a young ram is ideal for barbecue, but not old or dairy. You can determine the meat of a young lamb by its color - quite rich pink. Also, pay attention to the color and amount of fat, it should be white, and its amount should not be small, but not a lot.
Even if you don't like fat on kebabs, still buy meat with the presence of fat. In the process of cooking meat, you will be able to cut off the fat, but this kind of meat will be juicier.
Pay attention to the smell of meat. Only an old animal has a strong and pronounced smell, meat for barbecue, as you already understood, will not work.
As for the freshness of the meat, it can be checked in several ways. First, press on the pulp, it should not spread under your fingers, nor should it feel sticky or slimy. And, of course, there should be no smell of spoiled meat.
Of the parts of the carcass, it is better to give preference to the rump and loin. You should not take the neck, unlike the pork neck, the lamb neck is dry and very tough.
It is also not recommended to make kebabs from steamed meat, it is desirable that the meat after slaughtering the animal layout for at least a few days.
1. Cut the lamb into pieces and place it in a large metal container.
2. Add spices one at a time and mix. Add a bay leaf.
3. Clean the onion, cut it into half rings, and at the same time mash it well so that the juice is released. Squeezing the juice, put it there.
4. Stir again and leave for 3-24 hours, but no more.
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