In Transcaucasia and Central Asia a shish kebab prepare only from mutton. On assurances of experts, the most tasty and gentle dish turns out from meat of the castrated animals who have not reached 18-month's age. To find such copies in the city it is almost unreal, therefore simply buy lamb. Meat has gentle, light-red color (at old meat is dark red) with white dense fat. For a shish kebab surely choose the cooled piece and at all not frozen. As though you neither pickled it then and nor beat off, it all the same remains rigid and tasteless. The gammon, a neck, brisket, a shovel and a nephritic part of ink most of all are suitable for a shish kebab.
To pickle the mutton cut on pieces it is possible in tkemali or adjika, the garnet sauce, grated onions, red pepper – generally, in something by all means sour and sharp. And safely add vinegar – it will neutralize a specific smell of this meat which isn't pleasant to much (5 tablespoons of 3 % of solution on 500 grams of meat). As seasonings coriander, tarhun, the basil or tarragon, an anise will be perfect approach. When slices will be laid in container, cover them, put from above something heavy and leave in a cold place at 5-6 o'clock. The main thing for pickling (it belongs to any meat) – not to use the ware aluminum and enameled with cracks, differently oxides of metal will enter reaction with meat and will spoil its taste. When you will prepare mutton, lay between its slices ringlets of eggplants, vegetable marrows and oranges.
Cooks argue that it is simplest to prepare a shish kebab from pork. She doesn't demand long soaking (on the average 2-3 hours), and meat turns out soft, fat and juicy. Fresh pork has light pink color and a fine-grained structure with small layers of almost white fat.
To check quality of a carcass, press it a finger. Pork good if the hand remains almost dry, being allocated juice will be transparent, and meat elastic and elastic – after pressing will quickly be leveled. Choosing a piece, ask the seller, from what part of an animal it was cut off. The gentle neck located along ridge, a gammon, cutting and ribs best of all will be suitable for a shish kebab. It is better not to feel sorry for fat and at once all to cut off, differently during frying fat will be melted off, will start to burn and will spoil taste of meat. Make slices approximately on 70-80 g and pickle them. For example: in kefir. On 1 kg of pork take 1,5 liters of dairy drink, add 8 pieces of the cut onions, a coriander bunch, pepper, salt and leave for the night in the refrigerator. As marinade it is also possible to use lemon juice (on 1 kg of meat 2-3 lemons), beer (0,5 liters) or white dry wine (1 glass).
Classical lamb or pork shish kebab