How to cook the perfect barbecue with hot sauce: secrets and recipe from Yevhen Klopotenko

The most delicious spring and summer meat dish is barbecue. It is prepared from different meats, but its taste and softness depend on the marinade, of which there are many types.

Culinary expert Yevhen Klopotenko has shared a very simple recipe on his website for a delicious kebab with a spicy sauce that will turn out to be perfect.

Secrets from the cook:

1. Meat

To make the kebab juicy, give preference to the neck.

"If you want lean pieces, then use shoulder blades or the back. I always clean the meat, so it's more tender. And the pieces must be the same size to cook evenly. After grilling, always let the meat rest: put it in a container with a lid or wrap it in foil. Let it stand for 10 minutes," the chef explains.

2. Vegetables

Fresh or grilled vegetables are a great side dish for meat.

"You can cook whole mushrooms, zucchini, and eggplant in slices, whole or halved bell peppers, whole corn with butter, and grilled onions, it will be delicious!" said Klopotenko.

3. Marinades for meat

The taste of the future barbecue depends on the marinade; you can use salt, bay leaf, black peppercorns, allspice, and a little sunflower oil as a basis, or you can add more:

• Tomato juice or vegetable juice – tomatoes, bell peppers, and beets.
• Fresh ginger roots, ground red pepper, and soy sauce.
• Tarragon and ground black pepper.
• Zest of one lemon, dried basil, and American mustard.
• Suneli hops and cream.

• Garlic, ground coriander, and natural juice.
• Saffron, ground black pepper, and sweet yogurt.
• Dark beer, garlic, and mustard in peas.
• Lots of onions, tomatoes and rosemary.

Ingredients for the barbecue:

• pork neck – 1 kg

• leeks – 2-3 stalks

For the marinade:

• wine or apple cider vinegar – 4-5 tbsp
• water – 4-5 tbsp

• dry oregano – 2 tbsp
• chili pepper – 10 g
• salt, pepper – to taste

For the sauce:

• parsley – 40 g
• chili pepper – 5 g
• olive oil – 2-3 tbsp

• garlic – 3 cloves
• juice of one lime
• salt – to taste

Method of preparation:

1. Marinade: pour 4-5 tbsp of wine or apple cider vinegar into a saucepan, add oregano, mustard, sweet pepper, chili pepper, water, salt, and pepper to taste.

2. Cut the meat and put it into the marinade, leave it for at least 30 minutes, up to 1.5 hours, and then thread the pieces onto skewers and grill.

3. Chop the parsley, add chopped garlic, salt, chili, lime juice, olive oil, mix, and serve with the thistle meat.