How to prepare meat for barbecue - a couple of secrets from professionals

Can you tell me how to prepare meat for a shish kebab? Previously, my husband was always engaged in this, we often gather with friends at the dacha, and barbecue is his signature dish. He recently changed jobs and now often travels on long business trips. And one of these days our son has an anniversary, he invited his friends to barbecue. Of course, I have general knowledge of how to do them, but I would not want to spoil the child's holiday. Maybe you need some kind of special marinade?

Perhaps no picnic in nature is complete without a barbecue. But for it to really turn out tasty and juicy, it is important to know which meat to choose and how to prepare the meat for barbecue. The best dish comes from pork, but even it can be spoiled by randomly chopping into pieces or making an inappropriate marinade. So, today we will talk about which part of the pig is better to take, and how to marinate it.

Which meat is better to choose

It is unlikely that anyone will like too fatty or dry kebabs, so try to buy lean meat in moderation. Best of all, if it is a neck with a small amount of greasy layers. In an extreme case, lean tenderloin is also suitable, but then, for juiciness, you will need to alternate meat and pieces of bacon on a skewer.

The meat must be fresh, if from the freezer, then it should not lie there for a long time. With prolonged storage, an unpleasant "old" smell appears, which will ruin the kebab.

Consider how to cut the pork. The pieces should be large enough not to dry out, but not too large. Then the kebab will have time to fry only on top, but inside it will remain raw. The best option is the height and width at the matchbox level, that is, 5 cm.

How to prepare meat for barbecue

The pork is bought, cut, now it's up to the marinade. And here you have complete freedom of action. Someone loves sourness and makes a kefir-based marinade, adds sour vegetables and fruits. Others prefer to use only onions, a minimum of spices and mineral water. Still others marinate meat in their own juice, adding only lemon.

Which recipe to use, everyone decides, based on their own taste preferences. The classic version marinade consists of a minimum of spices and onions. Moreover, it will be possible to light up the grill and fry the barbecue in 4 hours.

Making an onion marinade is easy:

1. Cut 1.5 kg large onions into rings.
2. Season with salt (1.5 tablespoons of salt will suffice).
3. Add pepper.
4. Stir well with your hands, squeezing lightly to let the onion juice.

It remains only to mix the onion marinade with meat, cover the preparation with a lid and leave for 4 hours. This time is quite enough for the pork to be saturated with marinade.

How to cook barbecue properly, professional advice - video