What part of lamb is better for shish kebab: folk traditions and modern approaches

With the onset of spring, when the first warm rays of the sun begin to warm up, nature lovers gather for companies to leave the city. And, of course, what kind of vacation on the nature without shish kebab. Real gourmets know that the best traditional shish kebab is prepared from lamb. This shish kebab is considered to be real and correct. Let's talk about the lamb shish kebab: which part is better to take, how to cook, the secrets of cooking.

Traditional views on the preparation of shish kebab from mutton

Shish kebab is a dish of the peoples of the Caucasus and Asia, which they have been preparing for many centuries. Highlanders are known to us for the duration of their lives. And as they themselves say, it is thanks to the meat of the young lamb that they manage to maintain their health and longevity. It is erroneously assumed that mutton meat is very fatty, although in fact it is much less caloric than porcine and much softer than beef. It is believed that it is the inhabitants of the Caucasus who know how much lamb is better for a shish kebab. Unfortunately, mutton in European countries is not so popular, although the last few decades it is increasingly used in cooking. This is due to the fact that not many know how to choose it correctly and how to get rid of a specific flavor during the preparation process. As a result, you can get a dish with an unpleasant odor and a characteristic aftertaste. And whatever this happens, it is necessary to learn how to determine the quality of the product "by eye" and know which part of lamb is better to take for a shish kebab.

It is mistakenly believed that the most high-quality product can be bought from a private trader. To date, meat should be chosen in the market or in a shop where any buyer can demand a certificate of quality and information about how and in what conditions the animal was raised. Only on a farm of mass production are all the details and rules checked by centuries. Those sheep that are raised for slaughter are neutered without fail. Very important is the fact that on farms that specialize in the cultivation of rams, the animal is killed quickly, without having to be scared. This, in turn, as Georgian masters of shish kebabs say, will positively affect the quality of meat.

How correctly to choose, from what part of mutton it is better to do shish kebab

When choosing meat, first of all, it is necessary to pay attention to its appearance. It should be without mucus, and any dry areas, the cut must be the same color. The spoiled meat will have a cloudy juice with an unpleasant smell, and it will be sticky to the touch. When choosing, try to stay on the meat of lamb. It is from him that the most delicious shish kebab is obtained. Determine 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 fat, and the old fat is most likely to be dirty yellow. In the old animal, the muscle fibers will be more dark in color, in young animals, on the contrary, bright and bright. Meat should be chilled, soft and elastic to the touch.

What part of lamb is better for a shish kebab: ribs or lamb of young lamb

To prepare shish kebab often choose a soft back, ribs, loin, but in no case a shovel. The most delicious shish kebab is obtained from meat, which is located around the spine. There are those who prefer a ham for a shish kebab. When choosing it, it is desirable 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. Determining which part of lamb is better for a shish kebab, you need to understand that whatever you choose, the main thing is that the meat is fresh.

How to properly marinate lamb

Before picking meat, it needs to be cut. Pieces on average should be from 3-4 centimeters in length and width. The weight of each piece is about 50-250 grams. The bigger the piece, the better. Then they are marinated. For the marinade, a pinch of salt, black ground pepper, spices and, of course, onions, cut into rings. The meat of a young lamb or lamb does not need marinating. But you can add spices and onions. Marinate is best in enameled dishes. If the animal was more than a year and a half, its meat should be softened from 1 hour to 12 in lemon or pomegranate juice.

Secrets of cooking a real shish kebab

One of the main conditions when preparing a delicious barbecue is not to overexpose the meat at the stake. As soon as the fat from the slices ceases to drain they can be removed from the fire. Also, in order to make a shish kebab juicy, you can string meat on the skewer, 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 does start to burn, it is best to lightly pour it with red wine, which will help soften it and remove the burned smell.

In order to cook a delicious shish kebab, it is enough to use a few secrets. и тогда он получится вкусным и сочным. And it is also important to know which part of lamb is better for picking shish kebab, and then it will turn out tasty and juicy.