Which meat is better to take on shish kebabs: pork, beef, lamb or poultry?

In the last warm autumn days so want to relax in nature with friends or family, getting warmed by a smoking mangal in anticipation of a meat delicacy. Therefore before the weekend in advance you need to take care of all the necessary: to purchase all the provisions, choose a place for a picnic, prepare the car for the trip. And, of course, find out what kind of meat a shish kebab does, so that it turns out to be really tasty. This article describes the possible options for the products used. Pros and cons of each species are described in detail. This will allow you to accurately determine before buying all the necessary for preparing the main dish picnic - a shish kebab. Then the impressions will last for the whole long winter. What kind of meat is suitable for a shish kebab , and which one is not? Advice of specialists

- Regardless of the variety, the meat should be young. Otherwise, the dish will turn out to be tough and will not be fried. The darker the meat - the older the bird.

- Freshness is a must. When using the weathered pieces of doubtful origin, it is possible to get extraneous "smells". Try to buy by clicking with your finger on the pulp. Good meat will immediately return the shape, smoothing the hole.

- Do not take frozen pieces for shish kebab at all - they will turn out to be dry and tasteless.

- The flesh should be free of veins and with enough impregnation of adipose tissue to get a juicy dish.

Which meat is better to take on shish kebabs : pork

This choice will certainly be perfect! Pork has, in addition to excellent taste, another amazing feature: you do not need to worry about pickling. Only two or three hours will be enough to soak the pieces before the hot aromatic seasonings and sauce. The best shish kebab is obtained from the pulp, located on the parts of the body closer to the neck of the pig.

Which meat is better to take on kebabs : beef

To avoid stiffness, place the pieces in the marinade for a longer time, for example, overnight. The most successful sauce for soaking is mineral water. Beef is not as fatty and juicy as pork, so culinary specialists go to some tricks when preparing shish kebab from it - skew meat with slices of fat or bread pan to preserve juiciness in eggs and breadcrumbs. The most delicate dish is obtained from the tenderloin and sirloin of the carcass.

Which meat is better to take on kebabs : lamb

Despite the rigidity, true gourmets prefer a fried dish "with a smoke", cooked specifically from this product. In all culinary books of the Caucasus, the skewers of their young lamb are a classic dish with excellent taste and aroma. For him, usually used ribs, a leg or shoulder blade. But the most important thing is to have time to enjoy hot juicy slices. After all, any mutton has the ability to quickly congeal.

Which meat is better to take on shish kebabs : a bird

Some categorically do not recognize this dish. They think that this is like an "ear from a cock". But, if you use meat is not hard old domestic chickens, and "early" broilers, it will get pretty gentle and appetizing. Carcases are usually cut into small portions and fried on a grill, turning over for browning. Tasty and appetizing!