How to cook a lamb shish kebab

There are a lot of ways and recipes for cooking, andeveryone has differences and features. However, there are general rules that are important to observe, preparing any meat, especially fried. It's not just food. The preparation of this dish is a real ritual.

The recipes of lamb shish kebab

Even if you are a special in preparing shish kebab andknow every little thing, it will be successful only if the meat is correctly chosen. To this business it is necessary to approach with all responsibility, paying attention to every detail. Ideally, if the lamb is eaten 2-3 months. It's worth the pleasure is not cheap, but its taste you will remember forever. If there is no such possibility, then the animal will be fine for up to a year. Naturally, the meat should be fresh, which is easy to determine by its dark color and sweetish smell.

Ingredients:

• 
  lamb - 1 kg


• 
  onion - 5 pcs.


• 
  vegetable oil


• 
  salt


• 
  dry red wine - 150 g


• 
  ground pepper

Cooking method:

• We look through lamb and clear of tendons and films;


• 
  cut into small portions;


• 
  we put them in a deep, and, most importantly, non-oxidizing dishes, the enameled pot perfectly fits;


• 
  clean, mine and cut the onions rings. Add to the pan with salt and pepper;


• 
  watered wine;


• 
  we leave to marinate for several hours. The younger the lamb, the faster the meat is marinated. To impregnate an adult lamb needs more time;


• 
  string the pieces on the skewer along with the onions and fry on hot coals for 15-20 minutes, periodically turning over and sprinkling wine;


• 
  It is easy to check the readiness of meat, it is necessary to prick it with a knife. It is important not to overexpose on fire, otherwise the shish kebab will be stiff and bitter in taste;


• 
  To serve such a delicacy follows with greatamount of greenery. It perfectly harmonizes with the taste of fried lamb coriander, parsley, basil and green onions. And certainly hot! Cold shish kebab from lamb completely loses its taste and aroma.

Secrets of a lamb shish kebab

To get a real work of culinary art, observe some rules:

• 
  Do not use firewood from coniferous trees. They contain many pitches and give an unpleasant bitter taste to the shish kebab. Birch logs create too hot coals and can charring meat;


• 
  The best for charcoal firewood from alder, apple, pear, apricot, and the vine will create a unique delicate smell. The bark should not be used;


• 
  if you spray the burning coals with marinade, the shish kebab will be especially fragrant;


• 
  do not leave during cooking. A couple of minutes is enough, and the dish will be spoiled;


• 
  Do not use combustible mixtures to ignite the fire. They excrete poisonous vapors and spoil the taste and aroma;


• 
  Hold the skewer over the fire for several minutes before stitching the meat, and it will be easily punctured.

It is important to note that frozen meat does not havethat unique taste and smell. It will be tough, no matter how long you do not pick it up. True connoisseurs prepare shish kebab exclusively from fresh meat, which must lie down for a while and blood must drain from it.