Tricks for quick marinade for barbecue. 15 minutes instead of 24 hours
Recipe for a “quick” marinade to speed up the preparation of shish kebab
To prepare a “quick” marinade you need onions, drinking water and a set of spices.
Cut the onion into not too large rings in a ratio of 1:2 to meat, knead and fill with drinking water.
We remind you that gloves are needed only for working with raw meat or fish, colored spices and laying out cold salads that have undergone heat treatment. In other cases, gloves are not required.
Add aromatic rosemary and thyme to the onion, well washed in water, and mix everything thoroughly again.
Let's start preparing the pork neck for marinating. If possible, we remove all the films and the thick neck vein, which is not marinated or fried, i.e. remains hard.
Cut the meat into pieces of at least 50 grams with an equal amount of fat and meat. Add salt to taste, but not the whole portion, a mixture of black, white and pink peppers, coriander, a little smoked paprika, slightly hot chili pepper flakes, etc. as desired.
Carefully massage the meat with your hands onto a dry surface to rub in the spices.
Add the mashed meat to the water with onions and mix everything thoroughly again.Then add vegetable oil to the mixture to reveal the structure of the meat, increase juiciness and beautiful color when frying.
Once again we bougie everything and after 15-20 minutes of exposure our meat is ready for frying.
Thread the meat onto skewers and fry. The role of skewers is twofold: they hold the meat over the fire to fry it from the outside and, being metal, heat the product from the inside.
When stringing meat onto skewers, select the pieces so that the meat sausage is the same along the length of the skewer. Sagging is not allowed. We remove excess greens and onion residues from the meat so that they do not burn during frying.
We fry the meat on a closed charcoal grill, in which, thanks to the lid, not only frying takes place, but also simmers the meat product. Now we add the salt that we did not add to the marinade.
When frying shish kebab, you should not cut the meat to determine its readiness, as this will lead to the loss of some of the juice and the meat will dry out. It is better to do this by touch or by the boiling juice that appears on the skewers.
We remove the finished meat from the skewers, add fresh herbs, let it sit for a while and you can start eating first-class kebab.
