The shish kebab will be the most delicious if you avoid making 10 mistakes when frying.

Selecting juicy meat and marinating it is easy. But if cooked incorrectly, you can ruin the dish and make it dry. How to avoid mistakes when frying? Common mistakes when cooking barbecue.

1. Large pieces of kebab.

If you fry huge pieces, there is a chance of getting a raw snack. Too small - they will quickly release juices and be dry. The ideal option is to cut the pulp to a size of 5 cm * 5 cm or 50 grams. This way, they will be completely cooked and retain their juiciness.

2. Tight nozzle.

Closely spaced pieces stick to each other, and when removing, loss of juiciness cannot be avoided. It's better to leave a small distance. Place the skewers tightly to prevent oxygen from entering. Thus, the cooking time will be significantly reduced. Do not use overhanging parts - they will burn.

3. Incorrectly selected firewood.

You can fry both on wood and on planks. But you don’t need to use everything in a row. For example, it is better not to burn pine branches. During the combustion process, resin is released, which will give the finished dish a burnt taste. The best option is wood from fruit trees.Birch branches are perfect; they will add a slight smoky flavor and will burn for a long time.

4. Cook shish kebab on fire.

You should not fry over a flame; the kebab will quickly become covered with black frying. Before cooking, put out the fire, blow off the ashes with a fan, mix the coals and place them in one row on the grill. They should be gray on the outside and scarlet on the inside.

5. No fever.

Cooled coals will not allow you to get an evenly fried kebab. Therefore, if necessary, fan the contents of the grill with a fan.

6. Fight against coal.

When the heat is high, the fat starts to drip. As a result, a fire appears, which many summer residents extinguish with water. There is no need to do this - it reduces the heat of the coals. If you notice that a flame has appeared, simply stir the coals.

7. Static frying.

In order for the pulp to be truly juicy, you need to turn it over every 2-3 minutes.

8. Small distance to coals.

If the skewer is close to hot coals, then most likely you will get a smoked snack. The ideal distance to the coals is 10-15 cm.

9. Taking a sample with a knife.

In order to check readiness, many people cut each piece with a knife. As a result, the juice leaks out and the pulp turns out to be dry.

How to check the readiness of kebab?

Remove the outer piece and cut in half. If the juice does not flow out, the meat is overcooked. If the liquid is clear, you can remove it; if it’s red, it’s not ready yet.

Ideal temperature for frying:

for lamb – 52-58 °C;
for beef – 52-68 °C;
for pork – 60-75 °C;
for chicken – 74-79 °C.

10. Serve immediately from the fire.

After cooking, the kebab must be allowed to “rest”. Leave it on the table for 7-10 minutes. During this time, the fibers will straighten out and the marinade will spread evenly.

The choice of meat and different marinating methods affect the taste of the finished dish. But if it is not prepared correctly, then all efforts will be in vain. Remember these rules!

Be sure to check out: The juiciest kebab in boiling water - a secret from an Uzbek who knows his business