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Shouldn't we, dear and beloved, talk about a dish of all times and peoples - shish kebab? The phrase about the days gone by and the people who tasted this dish, in this case, was not used for the sake of a catchphrase - really, try to think about when a person first cooked shish kebab? Surely our primitive relative, roasting the carcass of a shaggy beast killed with his own spear over a fire, could not have imagined that several thousand years later his followers would also roast meat over a fire, calling their dinner the delicious word “kebab.”

However, we won’t go deep into history, let’s have a heart-to-heart talk about how to cook delicious meat on the grill. Surely your family has a couple of family secrets that you would never tell anyone about. And if “Magic Food” shares its knowledge, will you give away your secrets? We won't tell anyone else, honestly!

15 tips for those who want to learn how to cook the perfect kebab

1. How to choose meat for barbecue

Not everything is barbecue that smells delicious.

It's no secret that if you do everything correctly, correctly and traditionally, then for cooking barbecue need to get lamb. However, firstly, this type of meat has a rather strong specific smell, which not everyone likes, and secondly, it is not so easy to find high-quality lamb tenderloin in our stores and markets, so another almost traditional option has long taken root - pork kebab.

When choosing meat, pay attention to its fat content: a piece that is too lean will be dry and tough after cooking, while a piece that is too fatty will remain unpleasantly greasy. Here, as in no other case, the golden mean is important. When it comes to pork, they usually buy the neck. Less often - a shoulder blade or a ham. They don't take loin at all– despite the fact that this is the most beautiful part of the pork carcass, it is absolutely not suitable for barbecue.

In addition to pork, you can use veal (high quality beef), chicken, turkey. In addition, kebab is also prepared from certain types of fish - catfish, salmon, sturgeon.

When sharing family secrets of delicious barbecue, most people share marinade recipes. So, don’t believe it! The key to a perfect barbecue is just the right meat. It’s impossible to make juicy, soft, appetizing kebab from cheap, stale, old pork; you don’t even have to try. And vice versa: it is very difficult to spoil fresh, high-quality meat, it is amazing and wonderful in itself, therefore a kebab made from it will most likely be perfect.

2. How to cut meat perfectly

Shashlik does not tolerate women's hands.
Film “Moscow Doesn’t Believe in Tears”

To make the kebab tasty and juicy, it is important to approach the issue of cutting meat correctly. There are two key points.

The first is size, no matter how strange it sounds, of course, it matters: pieces of meat that are too small will simply dry out on the fire, turning into dry, hard “chips,” while large pieces will not have time to fry, will burn on top, and will remain raw inside. Again - the golden mean: not big and not small, even and neat and - important! - everything is approximately the same size, otherwise some of the meat will be overcooked, and some will remain undercooked.

Second, the meat needs to be cut across the grain. A simple truth that rarely follows when trying to cut meat as it turns out - instead of doing it right. And the end result, naturally, is different, but more often – tough, dry and unappetizing.

3. How to calculate the product

Make sure that neither the kebab nor the skewer burns.

There should be a lot of shish kebab! This is an immutable truth, a law and simply an axiom that does not require any reasonable evidence. There should be so much shish kebab that it will definitely remain (by the way, have you ever tried to stew potatoes on a kebab, cook pea soup or cook pilaf? no? oh-oh-oh-so-vain!). Meat is usually purchased at the rate of 300-400 g per person. More is possible, less is not worth it. Do not forget that during the cooking process this product will definitely lose weight.

4. The best marinade for barbecue

We didn’t eat shish kebab, but we were blinded by the smoke.

About the best way to marinate shish kebab, ask real professionals - those who prepare this dish constantly and regularly, who were born and raised in a country for which shish kebab has long been an element of culture, who fry it without striving to improve perfection. In many Caucasian countries, barbecue meat is marinated in its own juice, adding only salt, black pepper and onions to the chopped pieces. This minimalism has a special meaning, each ingredient is dictated by experience and common sense.

However, if you want to find a different, special marinade recipe for barbecue and try a new method every time you get ready to fry meat over a fire, do not forget that in most cases it takes time for the meat to marinate properly. Ideally, we are talking about 10-12 hours, in the minimum format – at least 4-5 hours.

5. To salt or not to salt?

If you can’t part with the lamb, you’ll be left without the kebab.

What kind of question, you ask, salt, of course! Ok, salt, but when? Before frying or after? There is a widespread belief that salt “pulls out” the juices from meat, so you should not add it to the marinade, just add salt immediately before or after frying.

Believe me (and if you don’t believe me, arm yourself with scales, a notepad and a smart look and check it experimentally!), pre-salting meat at the marinating stage in no way affects the dehydration of the product. Salting the finished kebab is quite problematic: the salt will not penetrate inside through the thick meat crust, it will remain on the surface and will be felt only on the upper layers of the meat piece.

To be completely fair, it is worth noting that the dryness of the kebab is much more influenced by the cooking time (if the heat is not intense enough, you will have to “marinate” the meat over the coals, for a long time and tediously, which will naturally dry it out much more than this supposedly will make salt) and the size of the piece of meat (this was already mentioned above). Therefore, we add salt without thinking, because like unsalted meat, it’s a horror, a translation of the product and generally nonsense.

6. Seasonings: to be or not to be? That is the question!

Life is easy when you eat kebab.

In recent years, supermarket shelves have been sagging under the weight of all kinds of seasonings - for chicken, pork, lamb, just universal meat, grilled meat, barbecue and other tricks. At the bazaar, it is impossible to calmly pass by the beautiful piles of oriental herbs and spices - they will offer you anything you want, and before you even have time to look back, you will receive disposable bags of ingredients mixed from spices that are unknown to you.

If you approach the issue wisely and with restraint, it is certainly delicious. However, be very confident in your rationality and restraint, because otherwise you risk getting something meaty instead of kebab, but poorly identifiable behind a thick crust of all kinds of spices.

And don’t forget that everything that protrudes, sticks out and hangs on the meat will definitely burn. Herbs and seasonings succumb easily to fire—do you want to eat a lot of charcoal?

7. Skewers or grill?

A house cannot be built on seven winds; barbecue cannot cook on seven coals.

Traditionally, shish kebab is fried on skewers, turning them beautifully and confidently over the coals. However, if you prefer to place the meat on the grill grate, then do so! Why not? Of course, this is not a classic of the genre, but then, let’s say, frying pans for pancakes didn’t always exist either - this is not a reason to still fry pancakes on a hot stone.

By the way. If you decide to fry meat on skewers, try to heat them thoroughly on the grill before threading the meat onto them - this way you will not only disinfect the metal (this is important for some), but also ensure the coagulation of proteins inside the meat piece, which will allow the juices not to leak out from the kebab or flow out in a much smaller volume.

8. A little imagination - for beauty and aroma

Only a sheep can refuse barbecue.

Shish kebab is a creative endeavor; it does not require precise proportions, ingredients measured down to the gram, or strict adherence to the recipe, and that’s great! You can always improvise, try your own options, realize your own fantasies. Try playing with the marinade - who knows, maybe you will be able to discover a new component that will make your kebab famous throughout the city?

Another topic for creativity is stringing meat onto skewers in turn with additional products. Most often, of course, we are talking about onion rings, however, feel free to try everything that comes to your mind. The chicken kebab looks absolutely incredible when placed on skewers interspersed with large grapes. Zucchini and zucchini cooked over coals are amazingly tasty - maybe you should try cooking them at the same time as meat? Bell peppers, pieces of lard, pumpkin, tomatoes, eggplants, peaches, apples and everything, everything, everything that comes to your mind. Try it!

9. Fire and coals

If you love barbecue, love to light up the grill.

Experts say that the most delicious shish kebab is cooked over fruit wood. Cherry, pear, and plum are considered the most suitable, and it should be understood that a rare specialist, having tasted kebab cooked, say, on cherry wood, will distinguish it from kebab cooked on oak branches.

In general, you can use any deciduous trees - linden, birch, poplar. It is worth remembering: under no circumstances should you use resinous (coniferous) wood for cooking barbecue. Resins will give the meat a characteristic taste and aroma, which will simply spoil the meat.

10. Grilling shish kebab

The shish kebab is not far from the shish kebab.

It would seem, what could be simpler? He skewered the meat, put the skewers on the grill and twisted it until the kebab became appetizing and everyone passing by came running to smell it. However, barbecue requires a careful approach; with a quick start and without experience, you are unlikely to cook tasty meat, and even a heap of various theoretical knowledge will still not be enough until you fry it yourself at least a dozen times.

The first thing to remember is that the shish kebab is cooked over coals. A banal, uninteresting truth that many people ignore. In their haste to quickly bring the meat to the table, the unfortunate cooks lose patience and begin to fry the shish kebab on wood that is not completely burnt. The result is a tough, burnt crust and a soggy, unchewable middle.

Another common mistake is neglecting the flames that sometimes appear on coals. If grease or any other flammable ingredient suddenly gets on the burnt firewood, the coals react instantly - harmful and very aggressive lights rise up, which strive to ruin your picnic. Always have a bottle of water ready (yes, always, even if you are sure that this will not happen to you). For convenience, make several holes in the lid - this will allow you to gently spray water over those areas that require your intervention, and will help not to flood the remaining coals.

11. Checking the readiness of the kebab

Communication in Russia is so important that external circumstances cease to matter. Several times I happened to barbecue in the cold and in the rain - if we decide to go to the park for barbecue, we do so, regardless of the vagaries of the weather.
Anna-Lena Lauren, “They have something wrong with their heads, these Russians”

Checking shish kebab for doneness is very simple: use a knife to cut the thickest piece of meat down to the skewer and apply light pressure. If the juice released is colorless, the kebab is ready. If blood is visible on the cut, you should wait a little longer.

12. Serving kebab

The lamb is not invited to the barbecue.

It’s beautiful, of course, if the kebab is removed from the heat and immediately placed on the table directly on the skewers - in some restaurants they create a real show from this simple action. In general, yes, it’s impressive and amazing, but... very uncomfortable. Firstly, skewers immediately take up an irrationally large amount of space on the table. Secondly, eating meat from a “skewer” is, of course, magnificent in a primitive way, but it’s hardly pleasant: even your ears get dirty.

The choice is yours - entertainment and theatricality or simplicity and comfort.

13. A little secret before the kebab hits the table

One’s beard was on fire, and the other was grilling shish kebab on it.

After you have removed the meat from the coals, it is not a bad idea to let it “cook” a little. You do it anyway - usually this is exactly the time it takes for guests to, upon hearing the signal “the kebab is ready!”, wash their hands, move to the table, fill their glasses and say the first toast. Ideally, the meat should be covered or wrapped in foil - this is how the “steam effect” is ensured, which helps the kebab to relax a little, release the juices, and completely and irrevocably soften.

For a special twist, try sprinkling the cooked meat with a little pomegranate juice (amazing!) or dry wine (zesty!). If desired, add fresh herbs and onions cut into rings to the bowl - after 15 minutes the kebab will acquire a special aroma and taste.

14. Accompaniment to barbecue

A cart breaks - firewood for a lazy person, a bull dies - barbecue for a slacker.

In our tradition, for some reason, shish kebab is always associated with vodka or beer. No one is calling you to sobriety, however, sometime in your spare time, think about whether the mentioned comrades are actually the best friends of kebab.

Again we make a mental reference to Caucasian traditions and remember that most often on the festive table of a Caucasian there is a jug of wine, we draw conclusions and try to serve dry red wine, tart and thick, with the barbecue.

Well, don’t forget about fresh vegetables and herbs. The more juicy cilantro, bright parsley, delicate dill, spicy basil, sweet cucumbers, sugar tomatoes appear on the table along with the meat, the tastier the kebab will be.

By the way, you can also lightly hold the bread you serve over the coals - it will become fragrant and crispy. If you have a couple of sheets of pita bread lying around the house, wrap cheese, tomatoes, herbs in it and fry it over the coals - it will be incredibly tasty!

15. Sense of proportion

The turkey was thinking too, until he got to the barbecue.
Film "Lock, Money and Two Smoking Barrels"

Barbecue is, of course, a very exciting and creative event, however, in your creative impulses, try to maintain a sense of proportion. Don’t throw all the tips and secrets suggested above into one huge bowl of meat. A hundred ingredients for a marinade are unlikely to make barbecue tastier - when trying to implement your recipes, think about moderation. If you want to string additional components along with the meat, you should not mix lard with grapes and strawberries with fish. If you pour wine over the meat during frying, you probably shouldn’t sprinkle it with additional lemon juice when serving. A sense of proportion, dear ones, a sense of proportion in everything!

Marinade for shish kebab - top 10 best recipes

1. Shish kebab in red wine

During the cooking process, the alcohol vapor, as in many other recipes using wine, cognac or other strong drinks, evaporates, leaving only a subtle subtle fruity flavor and an incredibly rich, beautiful color.

For 1 kg of meat you will need:
300 ml dry red wine;
3-4 onions;
5 cloves of garlic;

Wash the meat, dry it, cut into portions. Place in a saucepan, add salt, pepper, squeeze out the garlic, mix everything thoroughly, add the onion cut into slices, pour in the wine. Mix again, then cover with a plate or lid smaller in diameter than the diameter of the pan, and place a jar of water or other weight on top. Leave for 6-7 hours.

2. Shish kebab in kefir

A combination that is very strange at first glance will surprise you as a result of preparing the barbecue: the meat will be very tender, the taste will be slightly creamy.

For 1 kg of meat you will need:
200 ml kefir;
3 onions;
salt, freshly ground black pepper to taste.

Wash the meat, cut into portions, salt, pepper, and pour kefir. Add the onion, mix well, and refrigerate for at least 5 hours.

3. Shish kebab in mineral water

Fans of marinating shish kebab in mineral water claim that this is one of the fastest ways to pre-prepare meat for cooking over a fire. This marinade itself is quite neutral, so to give the kebab a “zest”, try adding suitable spices to the mineral water - ground hot pepper, paprika, coriander.

For 1 kg of meat you will need:
250 ml mineral water;
2-3 onions;
salt, freshly ground black pepper to taste.

Wash the meat, dry it, cut it into portions. Arrange in layers with chopped onions, salt and pepper at the same time. Fill with mineral water and leave in a cool place for 1-3 hours.

4. Kebab with kiwi

But this is definitely the “fastest” of all possible marinades! Thanks to the organic acids that are part of the green exotic berry, the collagen in the meat protein is destroyed, as a result of which the meat becomes very, very soft. However, be careful: overcook it a little and you’ll end up with minced meat instead of kebab: kiwi thus acts on the meat quite quickly. The method is very useful in cases where you have chosen the wrong meat - tough and stringy.

For 1 kg of meat you will need:
5 kiwi;
5 cloves of garlic;
salt, freshly ground black pepper to taste.

Puree the kiwi and garlic, mix with washed, dried, cut into pieces and salted meat. Cover with a lid and leave for 40-60 minutes, periodically checking the condition of the meat and testing it for softness by simply piercing it with a knife.

5. Shish kebab in onion-tomato marinade

Spicy and aromatic. Meat marinated in tomato and onion dressing will be juicy and unique.

For 1 kg of meat you will need:
3 ripe tomatoes;
1 large onion;
1 tsp. khmeli-suneli;
salt, freshly ground black pepper to taste.

Grate the tomatoes. Cut the onion into rings.
Wash the meat, dry it, cut it into pieces. Salt, add pepper, hops-suneli. Mix with tomato puree and add onion rings. Leave for 8-10 hours.

6. Oriental pork or meat in honey

The marinade, frankly speaking, is not for everybody, however, if you are a fan of oriental trends in cooking, you will certainly like the spicy-sweet taste that the kebab gets thanks to this marinade.

For 1 kg of meat you will need:
3 tbsp. l. honey;
2 tbsp. l. soy sauce;
2 tbsp. l. mustard beans;
1 tsp. dry ground ginger;
1 tsp. hot ground pepper;
salt, freshly ground black pepper to taste.

Wash the meat, dry it, cut it into pieces.
Mix with honey, soy sauce, hot and black peppers, ginger, mustard, and salt. Leave for 5-8 hours.

7. Shish kebab in vinegar

Many kebab connoisseurs believe that vinegar makes the meat coarser and tougher, however, there is another opinion: thanks to this additive, the meat becomes spicy, piquant and very tasty. To understand whose camp you are in, you should try at least once to cook shish kebab marinated in vinegar.

For 1 kg of meat you will need:
4 tbsp. l. table vinegar (9%);
10 tbsp. l. water;
3-4 heads of onions;
salt, freshly ground black pepper to taste.

Wash the meat, dry it with disposable towels, cut into portions. Salt and pepper. Mix water and vinegar and pour over meat. Stir, add onions, leave in a cool place for 3-4 hours.

8. Shish kebab in mayonnaise

Yes, yes, mayonnaise is a cold sauce, yes, of course, when heated it breaks down into a mountain of harmful substances, of course, it’s generally bad manners to use it when cooking meat. But you can do it just once, right? And if you really like it, then sometimes, just a couple of times a year? Quietly - so that no one knows?

For 1 kg of meat you will need:
200 g mayonnaise;
4 onions;
salt, freshly ground black pepper to taste.

Wash the meat, dry it, divide it into pieces. Salt and pepper. While stirring, gradually add mayonnaise. Arrange in layers, alternating with onion rings. Leave for 5-10 hours.

9. Shish kebab in pomegranate juice

Tender, juicy, bright, aromatic, berry - what else can I add to make you understand that this marinade is worth trying at least once in your life!

For 1 kg of meat you will need:
250 ml fresh pomegranate juice;
4 onions;
salt, freshly ground black pepper to taste.

We wash the meat, cut off excess, dry it, and divide it into portions. Salt, add pepper and pomegranate juice, mix well, add onion rings, leave in a cool place for 8-10 hours.

10. “Quick” onion marinade

This marinade is very... very, let’s say, not for everyone, because during the process of preparing shish kebab, the onion mass quickly burns if you don’t clean it off the meat first, however, a significant plus is the special juiciness that onion juice gives to the meat, and the mind-blowing smell that characteristic of kebab cooked with onions. It's definitely worth a try!

For 1 kg of meat you will need:
0.5 kg of onion;
salt, freshly ground black pepper to taste.

Grate the onion or chop it in a blender. Wash the meat, dry it, chop it, mix it with salt, pepper and onion mixture. We put it under pressure for 5-8 hours. Before threading the meat onto skewers, clean the meat as much as possible from the onions.

Well, now that you're savvy in theory, it's time to start practicing? We wish you many, many sunny days, wonderful occasions for picnics, excellent companies and, of course, delicious barbecue. And yes, “Magic Food” fulfilled its part of the contract, told about the secrets - now it’s your turn to reveal family secrets.

Anyone who has ever tried to fry meat over a fire believes that his method of cooking is the best, and the recipe is unique. But as practice shows, most people use classic pickling recipes.

If you really want to surprise your guests and try incredibly tasty kebab, we suggest preparing it according to rare recipes.

Take risks, experiment, and your culinary treasure chest will be replenished with new interesting recipes for a picnic.

Let's not pretend, everyone at least once tried to experiment, stringing mushrooms or shrimp on skewers.

But the most favorite option is still pork kebab. Therefore, we will start our kaleidoscope of unusual recipes with this meat.

Pork shashlik with kvass and brine

• pork – 3 kg;
• bread kvass – 500 ml;
• brine – 500 ml;
• onions – 6 pcs.;
• garlic – 2 heads;
• lemon juice – 6 tbsp;
• pepper and salt.

Pass the peeled garlic cloves through a crusher. Cut the onion into large half rings.

Mix the vegetables and add all the spices, kvass and cucumber pickle.

Dip the pork, cut into portions, into the prepared marinade.

Then we put it in the refrigerator to marinate.

Pork kebab in beer with lavash

Lavash plays an indirect role in this recipe.

But when cooked correctly, it goes away faster than the meat itself.

To prepare you will need:

• pork – 1 kg;
• beer – 1 bottle;
• honey - 1 tbsp. l.;
• soy sauce - 3 tbsp. l.;
• red, black pepper;
• packaging of thin lavash.

Sprinkle the sliced ​​pork with spices and salt, then knead it well with your hands.

In a separate container, mix liquid honey, dark beer and soy sauce.

Pour the prepared meat with the resulting sauce. Leave the kebab to marinate for about 8 hours.

When frying meat, use the remaining marinade to drizzle the kebab.

When the kebab is ready, we proceed to the key moment of preparation.

Cover the dish in which we will serve the shish kebab with sheets of lavash. Place half of the cooked meat on them and sprinkle with herbs.

We lay out the pita bread and the second half of the meat, and again the greens. Cover the meat with the remaining pita bread and a lid or film on top.

After 20 minutes, you can serve incredibly tasty meat with pita bread.

Pork shish kebab with cognac

The result is a rather spicy kebab with notes of cognac aroma.

To prepare you will need:

• pork – 2.5 kg;
• cognac – 200 gr.;
• onions – 0.5 kg;
• garlic – 4 cloves;
• soy sauce – 2 tbsp. l.;
• water – 1 glass;
• favorite spices.

First, soak the pieces of pork in cognac diluted with water. 20 minutes will be enough.

All that remains is to add all the other marinade ingredients. There is no need to drain the cognac.

The meat will be marinated in the cognac marinade for about 3 – 4 hours in the cold.

Interesting lamb shish kebab recipes

The most authentic and correct shashlik is considered to be one made from lamb.

But even here you can experiment to get a result that will surprise the most sophisticated gourmets.

Lamb shish kebab with mushrooms

The mushroom aroma perfectly diversifies the classic taste of lamb.

To prepare you will need:

• lamb – 600 gr.;
• champignons – 200 gr.;
• sweet green pepper – 400 gr.;
• highly carbonated water – 100 ml;
• lemon juice - from half the fruit;
• melted butter – 80 gr.;
• salt;
• black pepper.

Cut the meat into medium pieces. The marinade includes salt, pepper, lemon juice and soda.

Combine all ingredients in a bowl and leave to marinate.

Meanwhile, cut the pepper into pieces the same size as meat pieces. The champignons need to be washed and sorted.

It is better to use large mushrooms so that they do not burn while the meat is cooking.

Thread all the kebab components onto skewers, alternating meat, bell peppers and mushrooms.

Grease the kebab prepared for frying with melted butter.

During frying, turn the skewers often so that the mushrooms and peppers do not burn.

Indian lamb kebab

Your guests are guaranteed to have never tried this kind of barbecue.

Its taste, aroma and appearance are amazing.

To prepare you will need:

• lamb pulp – 1 kg;
• yogurt – 0.5 l;
• salt;
• carnation;
• coriander;
• ground ginger;
• cinnamon;
• cardamom;
• onions – 0.5 kg;
• chicken eggs – 4 pcs.;
• beets – 250 gr.;
• vegetable oil – 50 gr.;
• curry.

We prepare the meat by washing it, drying it and cutting it into pieces.

Pour yogurt into a separate container and add salt, cloves, coriander and ground ginger.

Pour the prepared yogurt marinade into the bowl with the meat. The lamb will marinate in yogurt for 4 hours.

Meanwhile, boil the chicken eggs. They will need to be cut crosswise into slices. Peel the onion and cut into rings. Beets are also prepared in circles.

Take the marinated meat out of the yogurt and roll it in a mixture of cinnamon and cardamom.

We alternately thread meat, onion rings, beet slices and eggs onto skewers.

Sprinkle the prepared meat and vegetable structure with oil and sprinkle with curry.

Avar lamb shashlik recipe

The secret of that kebab lies in the extraordinary garlic sauce.

Since we will be frying lamb, there is no need to marinate the meat.

To prepare garlic sauce you will need:

• garlic – 5 cloves;
• almonds – 10 nucleoli;
• bread crumbs - 2 tbsp. l.;
• chicken yolk – 1 pc.;
• olive oil – 0.5 cups;
• lemon juice – 0.5 fruits;
• salt;
• pepper.

To prepare a delicious sauce for lamb shish kebab, place the garlic cloves and almonds in a mortar and grind until smooth.

Add bread crumbs and raw yolk to the dry mixture, continuing to grind it. Add olive oil little by little.

Add lemon juice, salt and pepper to the resulting mass. This sauce can be prepared in advance and stored in the refrigerator.

For the shish kebab, cut the lamb and string the pieces onto skewers, alternating with onion rings.

Serve the finished kebab, sprinkled with garlic sauce.

Beef shish kebab: recipes for delicious meat

For some reason, many people ignore beef as an option for barbecue. It is believed that this meat is too harsh for these purposes.

But if you approach the process creatively, you will get not just a soft and juicy kebab, but an unforgettable treat.

Beef shish kebab

This marinade recipe will allow you to cook beef quickly and tasty.

To prepare you will need:

• beef tenderloin – 1 kg;
• fresh large tomatoes – 5 pcs.;
• pepper adjika – 1 tbsp. l.;
• onions – 2 pcs.;
• salt.

The tenderloin should be cut into strips, not pieces.

The width of each strip will be about 3 cm, but the length will depend on the size of the piece of meat.

The ideal size would be 30-40 cm. Coat each strip with vegetable oil.

Immediately thread the beef onto the skewer. One piece per skewer in a zigzag pattern. Without doing any more manipulations, we send the meat to the fire, where we fry it on all sides.

When the meat is cooked, remove it from the skewers and chop it. Only now you can salt the kebab, and in addition, grease it with adjika.

Cut the vegetables into rings and place them on the meat on a platter.

Juicy beef kebab with pineapple and pepper

You won’t have to tinker with this marinade for a long time, since it’s all prepared in one step.

To prepare you will need:

• beef, cut into portions – 500 g;
• green pepper, cut into 3 cm slices - 1 pc.;
• onions, cut into rings - 1 head;
• pineapple in rings – 1 can;
• vegetable oil – 0.5 cups;
• sherry - a third of a glass;
• soy sauce - a third of a glass;
• sugar – 50 gr.;
• chopped garlic - 1 clove;
• chopped ginger – 0.5 tsp.

Mix all the ingredients except pineapple and pepper and pour the marinade over the beef. It will only marinate for an hour.

Thread the meat onto skewers, alternating with sweet peppers and pineapple rings.

Chicken kebab: recipes for unusual marinade

What could be easier than making chicken kebab? Chicken meat is juicy, cooks quickly, and is also dietary.

But it turns out that if you work a little magic on it, you can get a real delicacy.

Chicken shashlik recipe with fruits

The sweetish meat of chicken goes well with sweet fruits.

Therefore, feel free to add apples and citrus fruits, pineapples and bananas, blackberries and dried fruits to it.

To prepare you will need:

• chicken – fillet, legs;
• canned pineapples - 1 can;
• bananas – 2 pcs.;
• crushed walnuts - 2 tbsp. l.;
• vegetable oil - 3 tbsp. l.;
• orange juice – half a glass;
• curry;
• cinnamon;
• salt.

Mix all ingredients except pineapple and bananas and leave to marinate for about 3 hours.

You can fry the chicken on thin skewers or on a wire rack. Top the pieces with sliced ​​bananas and pineapple rings.

If we fry on skewers, alternate chicken meat with fruit.

Indian chicken kebab recipe

Shish kebab prepared according to this recipe from India differs from traditional meat in its unusual aroma and rich taste.

To prepare you will need:

• chicken fillet – 1 kg;
• freshly squeezed lemon juice - 0.25 cups;
• sour cream – 0.25 cups;
• chopped garlic – 4 cloves;
• coriander – 1.5 tbsp. l.;
• melted butter - 2 tbsp. l.;
• ground cumin – 2 tsp;
• turmeric – 1 tsp;
• salt – 0.5 tsp;
• cayenne pepper – 0.5 pcs.
• ground ginger - on the tip of a spoon.

We cut the chicken breasts into small pieces 3 cm in size. Place them in a container and sprinkle with lemon juice and salt.

Leave the meat to soak in the juice for half an hour. Place the sour cream in a separate container and add coriander, garlic and all the seasonings.

Mix the sauce and pour it over the chicken. The chicken will marinate in this sauce for about 3 hours.

This chicken is fried for no longer than 6 minutes on bamboo skewers.

Recipes for shish kebab on chicken skewers with dried fruits

This is the fastest kebab recipe, as no marinating time is required.

To prepare you will need:

• chicken breasts – 600 gr.;
• pitted prunes – 250 g;
• dried apricots – 300 gr.;
• vegetable oil – 1 tbsp. l.;
• juice from 1 lemon;
• chili powder;
• salt.

Cut the chicken breast into cubes and immediately thread them onto wooden skewers, alternating with dried fruits.

Separately make a sauce from vegetable oil, lemon juice and seasonings.

Coat the prepared kebabs with this sauce and immediately begin grilling over coals.

Fish kebab recipes

Many people simply refuse the idea of ​​cooking fish over a fire. But in vain.

After all, this is not just a healthy, but an incredibly tasty product, which, after being over the coals, acquires a simply unforgettable taste.

The main thing is to marinate the fish correctly, without spoiling it with vinegar or a large volume of lemon juice, which will simply cause the tender meat to crumble.

Delicious sturgeon kebab

Despite the fact that sturgeon is a noble species of fish, it can easily be spoiled.

To prepare you will need:

• sturgeon – 1 kg;
• onions – 1 pc.;
• salt;
• pepper.

We clean the fish from the skin, remove the ridge and large bones.

We take wet wipes and wrap the fish in it, then put it in the refrigerator, where it will spend a couple of hours.

After two hours, take the fish out of the cold and cut it into portions. The onion needs to be peeled and grated.

Add onion, salt and pepper to the fish, mix gently and immediately thread onto skewers.

Fish from the fire is served with vegetables, both fresh and grilled.

This dish also goes well with an assortment of fruits, which includes oranges, bananas, kiwi, sweet corn and grapes.

Interesting mackerel kebab with bananas

Indeed, mackerel kebab is unusual. But you will definitely like it for its piquancy.

In addition, this low-calorie dish is suitable for any diet.

To prepare you will need:

• mackerel – 800 gr.;
• bacon – 100 gr.;
• banana – 1 pc.;
• orange juice – 100 ml;
• salt;
• pepper.

For the sauce:

• mango – 1 pc.;
• chili pepper – 0.5 pod or 1 tsp;
• onions – 1 pc.;
• juice of 1 lemon;
• cilantro.

We fillet the mackerel without removing the skin. Mode for stripes, salt, pepper and wrap in the form of rolls.

Separately, cut the bacon into thin slices and the banana into slices.

Sprinkle the bacon with orange juice, put a piece of banana on it and also wrap it in roulettes. Thread fish and bacon rolls onto skewers alternately. Now the fish kebab can be fried.

The sauce for this dish is no less interesting. Soften the mango with a fork.

If you haven’t bought such an exotic fruit, you can safely replace it with plum jam.

Add chili pepper and lemon juice to the pulp. Peel and grate the onion, and finely chop the cilantro.

We also add these ingredients to the sauce. Mix everything - the sauce is ready to serve.

The best seafood kebabs recipes

No less interesting are the seafood kebabs. They will decorate and diversify any table.

Squid kebab recipe

Squid cooked over coals acquires an unexpected taste that will appeal even to those who do not have much respect for such products.

To prepare you will need:

• squid – 500 gr.;
• lime – 2 pcs.;
• chili pepper – 1 pc.;
• sugar – 1 tbsp. l.;
• cilantro – 1 bunch;
• mint leaves – 1 bunch;
• wine vinegar - 3 tbsp. l.;
• olive oil – 1 tbsp. l.;
• green onions – 1 bunch;
• salt.

To prepare the marinade, chop cilantro and mint.

Add sugar, wine vinegar, olive oil, finely chopped chili pepper, and salt to the gruel.

We clean the squid from films. This is easier to do if you pour boiling water over the carcasses and immerse them in cold water.

We cut the prepared carcasses into pieces of 15 cm each. Place the squid in the marinade, where they should spend about 1.5 hours.

Cook marinated squid for no longer than 3-4 minutes. Serve the squid kebab with sauce, for which we warm up the remaining marinade.

You can also serve the squid with cut lime and green onions, lightly grilled over coals.

Mexican shrimp skewers recipe

Surprise your guests with a light kebab of king prawns, accompanied by an unusual relish.

To prepare you will need:

• king prawns – 24 pcs.;
• cumin – 3 tbsp. l.;
• fennel – 3 tbsp. l.;
• coriander – 3 tbsp. l.;
• black pepper – 3 tbsp. l.;
• cayenne pepper – 3 tbsp. l.;
• olive oil – 6 tbsp. l.;
• mango – 1 pc.;
• bell pepper – 1 pc.;
• onion – 1 pc.;
• parsley – 1 bunch;
• orange juice – 2 tbsp. l.

Place cumin, fennel, coriander and black peppercorns in a dry frying pan and heat until they click and have a pleasant aroma.

Place the roasted spices in a mortar, add cayenne pepper and grind until it turns into powder.

Wash the king prawns and remove the shell. Thread the shrimp onto thin metal or wooden skewers.

Rub the shrimp directly on the skewers with a mixture of seasonings and sprinkle with oil.

Bake the shrimp skewers for no longer than 3-5 minutes, turning the skewers periodically.

To prepare the original Mexican relish, finely chop the mango, sweet red pepper, red onion and parsley.

Add olive oil and 2 tablespoons of orange juice to the vegetables. All that remains is to mix all the ingredients and serve with the shrimp kebab.

Video: unusual kebabs

1. CHOOSING THE RIGHT MEAT

So, our goal is to cook the perfect kebab. Let's start, of course, with the foundation - with the purchase of meat. Ready-made kebab in plastic jars is not our option, because... it deprives us of that wonderful feeling of pride that appears when all the guests are delighted with the dish you have prepared.

Kebabs come in different varieties: lamb, beef, rabbit, chicken, fish, vegetables and even fruits. However, pork kebab is rightfully considered one of the juiciest and most delicious. The best part for us would be the pork neck.

You need to buy fresh meat, not frozen – but not fresh, it should rest for a while. Choose a piece of a pleasant pink color, without blood. Pay attention to the amount of fat - it should be moderate, and the fat layers should be thin and white. Choose meat that does not stick to your hands, is elastic, and also has a neutral or pleasant smell.

2. GOOD MARINADE

After purchasing fresh meat, you need to rinse it well and cut it into cubes of about 5 by 5 cm, about 2.5 cm thick, remove veins, films, and, most importantly, carefully cut off excess fat in those places where there is too much of it. The fat melts during frying, this gives the kebab juiciness, however, its amount should be moderate.

Next we make the marinade. Some say that real kebab is not marinated. Yes, this opinion exists, for example, in Georgia they really don’t marinate meat, but sprinkle it with various spices after frying. The point is that without marinade you can only fry very fresh and proven meat. We won’t risk the tenderness of the kebab, but we’ll still marinate it.

Place the meat in an enamel, glass or clay dish, and generously add onions there. According to the rules, you need to salt the kebab after cooking, so we will only add spices: black and red pepper, basil, suneli hops or your other favorite seasonings. Then there are options: pour lemon juice, olive oil, mayonnaise or kefir over the meat. They are all almost equal.

Mix all the ingredients well and, so that the meat absorbs the marinade better, press the lid down with something heavy and put it in the refrigerator. The minimum marinating time is 4-6 hours, the maximum is 12-14 hours.

3. SUITABLE FIREWOOD

When the marinating time comes to an end, we go to light the fire. The easiest option is to light it using purchased charcoal. If you don’t have it, or you don’t want to buy it, then there is a proven option - firewood. Do not use pine, spruce, maple, alder, aspen, willow and poplar. It is best to take cherry, apricot, plum, apple, oak, and birch. Dry grapevine will also add flavor to the meat - this is what is used in the Caucasus.

Let's wait until the coals do not burn, but smolder - they will become reddish in color with a thin layer of white ash. Next to the main pile of coal, you can make another, slightly smaller one, where the meat, after the main roasting, will reach without charring.

4. CORRECT POSITION OF MEAT ON SKEWERS

5. CORRECT FRYING METHOD

You need to grill shish kebab over hot coals about 10 cm from them, and not over fire or smoke. The occurrence of a fiery flame must not be allowed under any circumstances. Sometimes you need to lightly water the meat with the remaining marinade or wine. And, of course, do not leave the grill far and long, but constantly monitor the meat, not forgetting to turn it.

6. COMPETENT PRESENTATION

When our meat has acquired an appetizing crust and brown color (to be absolutely calm about its readiness, you can cut one piece and check), then remove it from the grill and let it rest a little, for example, put it in a pan, cover it tightly with a lid - then the kebab will cook and will definitely retain its juiciness.

Now all that remains is to make a “frame” for our kebab. If you do not want to overload your stomach, then the best side dish would be fresh vegetables, herbs and onions. For those who like to eat well and eat well, we recommend boiled (baked) potatoes with butter and dill, or rice.

The taste of the kebab will be emphasized by the sauce, and it doesn’t have to be ketchup - or any other sauce you prepare will be perfect. The easiest and fastest way to make it is from the pulp of tomatoes, garlic and herbs.

And finally - drinks. As you know, red wine goes perfectly with meat. Strong drinks (cognac, vodka, etc.) may not allow you to fully appreciate the taste of kebab, because... they burn the receptors of the tongue and deprive it of sensitivity. So it's better to drink your favorite juice or water instead.

May is the best of the spring months. May traditionally marks the beginning of the season for picnics, trips to dachas or just out of town.

And who rules the show at all these incredibly joyful events? Of course, His Majesty kebab! Here are a few not-so-standard recipes for preparing this glorious dish.

LAMB AND MUSHROOMS SHASHLIK

If you diversify the classic taste of lamb shish kebab with mushrooms, it will be something. The main thing is to make sure that the mushrooms do not burn during frying.

Ingredients: 600 g lamb, 200 g mushrooms, 400 g sweet green pepper, 100 ml highly carbonated water, juice of half a lemon, 80 g melted butter, salt and black pepper to taste.

Preparation. Cut the meat into portions, sprinkle with salt, ground black pepper, sprinkle with lemon, add sparkling water and put in a cold place for a couple of hours. Cut the pepper into large pieces. Sort and rinse the mushrooms, cut large ones in half. Thread bell peppers, meat, and mushrooms onto skewers, alternating. Grease the kebab with melted butter and bake over hot coals. The main safety requirement is not to choke on saliva during cooking.

SHASHLIK ASSORTED

Which meat is best for barbecue is an age-old debate. To reconcile opponents, I recommend the recipe for assorted shish kebab.

Ingredients: 1 kg of young lamb, pork, veal, 2-3 onions, juice of half a lemon, a pinch of sweet red and ground black pepper, 1 teaspoon of basil, 1 teaspoon of crushed coriander seeds, salt to taste.

Preparation. Cut the meat into portions, the onion into rings. Salt, pepper, sprinkle with finely chopped onions, sprinkle with lemon juice and leave for 2-3 hours. Then string different pieces of meat onto skewers, alternating with onion rings, and fry over hot coals. Place the finished kebab on a plate, sprinkle with herbs and garnish with tomato rings, bell peppers and onions.

VEGETARIAN SHAB

For vegetarians, such a kebab can become the main dish, and for those who prefer more satisfying options, it can be a flavorful side dish for a real meat kebab.

Ingredients: 1 zucchini, 2-3 large tomatoes, 200 g of fresh large champignons, oregano (option for replacement - basil), salt to taste.

Preparation. Wash the zucchini and cut into slices. Cut the tomatoes in half. Leave the champignons whole. Rub the vegetables with salt and sprinkle with oregano. Thread, alternating, onto skewers. Grill over hot coals on one side first until the mushrooms and tomato peels are dry and slightly wrinkled. Then turn the skewers over and bring the vegetables and mushrooms to the same state on the other side. In this case, the mushrooms will only dry out on the outside, but remain juicy on the inside.

STURGEON SHASHLIK

This kebab is one of the most delicious. But if sturgeon is not available to you, you can take another fish instead, red or white, or better yet, both.

Ingredients: 1 kg of sturgeon, 1 teaspoon of butter, 400 g of tomatoes, 150 g of onions and green onions, 1 lemon, salt and ground black pepper to taste.

Preparation. Remove the skin from the fish, remove the cartilage and place it in the cold, wrapped in a damp cloth. Immediately before cooking, cut the sturgeon into pieces of 40-50 g, mix with grated onions, pepper and salt. Thread the fish pieces onto skewers and fry until done. Serve with a side dish of fresh or separately fried tomatoes on skewers, onions cut into rings, coarsely chopped green onions, and lemon slices.

KING PRAWN SHASHLIK

This kebab cooks very quickly. Unlike meat, shrimp do not need to be marinated for hours - just thirty minutes is enough. If desired, you can add white fish fillet and rosemary to the shrimp, it will also turn out very tasty.

Ingredients: 400 g king prawns, 1 lemon, 2 tablespoons olive oil, 2 tablespoons soy sauce, parsley, dill, salt and pepper to taste.

Preparation. For the marinade, in an enamel bowl, mix lemon juice with olive oil, add a little parsley and dill and pour in soy sauce. Add salt and pepper to taste. Place peeled shrimp in the marinade and leave to “rest” for half an hour. Carefully thread the shrimp onto skewers and bake over the coals on the grill until cooked through. It is important that the heat from the coals is not very strong. When serving, place the baked shrimp on a plate and garnish with lemon slices and parsley sprigs.

Prepared Valery Malchev.

DEPOSITPHOTO/PHOTOXPRESS

We all know that with the help of juicy and ripe fruits, absolutely stunning, various cakes, muffins and delicious desserts are prepared. But it turns out that they can also be used to make incredibly tasty “kebabs” for young children. Of course, this dish can be called kebabs with some stretch, however, its shape is quite similar. Almost every adult has had to deal with such a problem as lack of appetite in a child. And what kind of tricks do caring parents go to during this rather difficult period. They come up with everything they can to properly feed their precious child. One of the most effective and efficient methods (as practice has shown) is to prepare a colorful and appetizing fruit kebab. The very process of preparing this dish can be turned into a fun and interesting game in which not only children, but also adults will take an active part. So, first of all, let's prepare the main ingredients.

Juicy fruit kebab

If you order cake for boy or for girl in a professional pastry shop, then fruit skewers will be a great addition to this festive dessert. By the way, they can be served both raw and baked, but in our opinion, the first option is still preferable. This is how you will retain the greatest amount of nutrients and vitamins. If desired, the formed fruit skewers can be topped with black or white chocolate, jam or preserves melted in a water bath. It should be noted that the most advanced parents manage to add to all this miracle pieces of hard or soft cheese, grilled shrimp or slices of juicy salmon. And the bravest of them dare to complement the fruit kebab with a fragrant piece of well-fried pork or lamb.

Ingredients:

• Fresh strawberries – 10 pcs.
• Banana – 2 pcs.
• Red grapes – 10 pcs.
• Green grapes – 10 pcs.
• Granulated sugar – 50 g
• Kiwi (medium size) – 1 piece
• Ground ginger – 0.5 teaspoon
• Pear – 1 pc.
• Mandarin or orange – 1 piece
• Vegetable oil (unflavored) – 2 tablespoons

Cooking diagram:

• Peel the kiwi, banana and pear and cut into medium-sized pieces. Peel the tangerine and divide into slices.
• Place whole berries and pieces of fruit in a container, sprinkle with sugar and ginger and pour in vegetable oil. Mix everything thoroughly.
• Place the resulting mass on foil. Wrap tightly and place in the oven for 8-10 minutes at 180 degrees.
• Place pieces of fruit and berries on miniature wooden skewers.
• If you decide to serve the dessert raw, simply sprinkle the fruit skewers with powdered sugar or pour hot chocolate over it.

Beneficial properties of some berries and fruits

Let's list just some of the beneficial properties that fruits and berries have that we use in preparing these mini kebabs for children. So, let's begin. Pear - it is often called a natural antibiotic; it contains a huge amount of B vitamins, folic acid, manganese, calcium, iodine and iron. Strawberries are extremely useful for the proper development of the cardiovascular system, because... contains an astronomical amount of potassium necessary for this. Grapes – normalizes blood pressure, contains mineral salts and trace elements necessary for the body. Kiwi - strengthens the immune system and promotes the production of callogen, contains a huge amount of vitamin C. Orange - activates the activity of almost all functions of the human body, a natural source of ascorbic acid and potassium. Bananas - calm the nervous system, normalize sleep and improve mood, because... increase the level of serotonin in the blood. Well, now that you know all this, you can absolutely safely order a cake from the nearest pastry shop and complement it with magnificent fruit and berry skewers. Bon appetit!