How to skewer meat for kebabs properly to ensure its juiciness
Barbecue cooking is a real art. Everything affects the taste of the dish: the quality of the meat, the marinade ingredients, and the frying technology. There are even things that can ruin the dish altogether.
Even if you choose fresh meat and prepare the marinade correctly, the dish may still not taste good. The way you skewer the meat is very important too. After all, many people don't think about it and just put a lot of pieces on at once. Tips for cooking and frying were published by the American online publication FOOD&WINE.
Skewering meat.
Source: FOOD&WINE
The correct technology for cooking beef kebabs:
1. For kebabs, you need to choose large flat metal skewers a little more than two centimeters wide.
2. Skewer the marinated beef a few centimeters from the tip.
There should be some distance between the pieces.
Source: FOOD&WINE
3. Leave about a centimeter of space between the pieces and remove the remaining marinade (including onion and herbs) so that nothing burns.
4. Cover the meat with plastic wrap and pound it with the smooth side of a meat mallet to tenderize the texture.
Pounding meat.
Source: FOOD&WINE
5. Fry the kebabs by placing the ends of the skewers on the grill so that they hang.
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