With the onset of spring, when the first warm rays of the sun begin to warm, nature lovers gather for companies to leave the city. And, of course, what kind of outdoor recreation without barbecue. Real gourmets know that the best traditional barbecue is prepared from lamb. It is such a kebab that is considered real and correct. Let's talk about lamb shish kebab: which part is better to take, how to cook, cooking secrets.
Traditional Lamb Skewers
Shish kebab is a dish of the peoples of the Caucasus and Asia, which they have been cooking for many centuries. Highlanders are known to us for their lifespan. And as they themselves say, it is thanks to the meat of the young lamb that they manage to maintain health and longevity. It is mistakenly believed that lamb meat is very fatty, although in fact it is much less high-calorie than pork and much softer than beef. It is believed that it is the inhabitants of the Caucasus who know more than anyone how much lamb is better for barbecue. Unfortunately, lamb in Europe is not so popular, although the last few decades it is increasingly used in cooking. This is due to the fact that not many people know how to choose it correctly and how to get rid of a specific aroma during the preparation process. As a result, you can get a dish with an unpleasant odor and a characteristic aftertaste. And so that this does not happen, it is necessary to learn to determine the quality of the product “by eye” and to know which part of the lamb is better to take for barbecue.
It is mistakenly believed that the highest quality product can be bought from a private trader. Today, meat must be selected in the market or in a store where any buyer can demand a quality certificate and information on how and in what conditions the animal was raised. Only on a mass production farm all the subtleties and rules that have been tested for centuries are observed. Those sheep that are grown for slaughter are castrated without fail. It is very important that on farms that specialize in sheep farming, the animal kills quickly without being afraid. This, in turn, according to Georgian masters of barbecue, will positively affect the quality of meat.
How to choose which part of lamb is better to make kebab
When choosing meat, first of all, you need to pay attention to its appearance. It should be without mucus, and any dry areas, the cut should be the same color. Spoiled meat will have a cloudy juice with an unpleasant odor, and it will be sticky to the touch. When choosing, try to focus on lamb meat. It is from him that the most delicious kebab is obtained. Determining the age of the desired piece in appearance is not so difficult. First of all, attention should be paid to the color of fat. The young lamb has milk-colored fat, and the old fat is likely to be dirty yellow. In the old animal, the muscle fibers will be darker in color, in the young, on the contrary, light and bright. The meat should be chilled, soft and supple to the touch.
What part of lamb is better for barbecue: ribs or loin of a young lamb
For the preparation of barbecue, they often choose a soft back, ribs, loin, but in no case a spatula. The most delicious kebab is obtained from meat, which is located around the spine. There are those who prefer ham for shish kebab. When choosing it, it is advisable to exercise caution, as there is a chance to be deceived. If the ham is large, then most likely the animal was old. In the case of a small ham, it is likely that the buyer is trying to slip the goat. When determining which part of lamb is better for barbecue, you need to understand that no matter what you choose, the main thing is that the meat is fresh.
How to marinate lamb
Before pickling the meat, you need to chop it. Pieces on average should be from 3-4 centimeters in length and width. The weight of each piece is approximately 50-250 grams. The larger the piece, the better. Then they are pickled. A pinch of salt, black pepper, spices and, of course, onions, sliced in rings, are enough for the marinade. The meat of a young lamb or lamb does not need marinating. But you can add spices and onions. Pickling is best in enameled dishes. If the animal was more than one and a half years old, then its meat must be softened from 1 hour to 12 in lemon or pomegranate juice.
Secrets of cooking real kebab
One of the main conditions in the preparation of a delicious barbecue is not to overexpose the meat at the stake. As soon as the fat from the pieces ceases to drain, they can be removed from the fire. Also, in order for the kebab to be juicy, pieces of meat can be strung on skewers, alternating them with fat. When frying the skewer, it is necessary to constantly twist it so that the meat is evenly fried. But if it still starts to burn, then it is best to lightly pour it with red wine, which will help soften it and remove the burnt smell.
In order to cook a delicious barbecue, just use a few secrets. It is also important to know which part of lamb is better for barbecue to choose, and then it will turn out delicious and juicy.