What meat to choose for a shish kebab, how to buy meat in the market, what to look for

Shish kebab for many people above all the pleasures associated with eating. However, you can be greatly disappointed, discovering instead of succulent meat pieces of incomprehensible origin. In order that this does not happen, you need to know what kind of meat to choose for a shish kebab.

The ideal meat for kebabs: what is it?

First of all, you need to take into account the degree of freshness of meat. This can be clarified by indicators of sensory analysis, more precisely by smell and color. It is known that the animal is older, the color of meat is darker, and the fibers of muscle tissues are denser. As a result, the shish kebab can turn out to be hard. The color of the meat should not be matte, but glossy and even. If the meat is slippery, it means that the meat is stale.

Especially when buying meat, you need to pay attention to its kind in a cut. If the pork is qualitative, its color will be pink, beef meat - red, and to choose lamb is better red and that there are layers of white fat. The smell should be fresh and leave only a pleasant impression. Meat of doubtful quality is better not to buy.

To check the meat for freshness, it should be strongly pressed. If the meat quickly restores, then it is fresh. And if the excavation remains, the process of decomposition has already started.

No slime, no blood, no liquid on the meat should be. It should be smooth, elastic and not torn. To check the age of the meat, you need to take a thin slice and try to break with your hands. Meat should break easily.

When buying meat, you also need to pay attention to fat content, because of the dietary barbecue shish kebab will not work. The best proportion of fat in meat is one to four. The meat for shish kebab is best suited for loin, neck, ham, kidney or scapula.

Pork, beef or lamb?

It is believed that the pork produces the most delicious shish kebab. But even in this case, any pork will not do. It should not be frozen, not too greasy. In addition, you need to know what parts of the meat consists. It is advisable to take the necks. The fatty veins in it are evenly distributed.

Also for meat, meat on the back along the ridge is excellent. That's just best to completely remove the fat. The shish kebab can turn out to be stiff and dry, if you take meat from the back. There is very little fat in it.

A lamb shish kebab is also delicious. For cooking, it is better to take a tenderloin, loin or pulp of the back.

Beef shish kebab, usually harsh. For its preparation it is better to take a loin or a tenderloin.

Although choosing fresh young meat is not enough. The taste of the shish kebab will depend on the marinade, and on the cooking process itself.

Marinade for shish kebab

Choosing the right meat is by no means the only condition for an excellent shish kebab. Do not forget that one of the most important preparatory processes is the preparation of marinade.

It is on how and how your marinade is prepared, in many respects the final taste of the shish kebab, its softness, juiciness and aroma will depend.

Pay attention to what kind of dishes you pickle the meat. It is better to use glass, ceramic or enamelware. Do not use dishes made of aluminum or plastic. When in this container for more than 2 hours, harmful substances arising from the interaction of the marinade and the surface of the dishes can enter the meat. Also, you should not marinate meat in wooden dishes.

Shish kebab in kefir marinade

Marinade from kefir is universal. It is also suitable for cooking chicken. But onions can then be used a little less and shorten the time of marinating.

Ingredients:

Meat 1,5 kg

Kefir( fat content not more than 2,5%) 1 l

Onion 1 kg

Hops-suneli 1 tbsp.l.

Peppercorns 10 pcs.

Preparation:

Cut the onion into cubes and lightly press down. Mix with pepper and hops-suneli.

First, grind the meat with this mixture, then pour in kefir. Be sure to shake the dishes in which the meat is located, so that each piece is covered with marinade.

Store in a cool place for 2 hours.

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