Why kebabs turn out tough and unpalatable: don't make these mistakes

Family gatherings outdoors are not complete without grilling a delicious barbecue. There are many nuances to consider when preparing this dish. Meat is very easy to spoil if you make the following mistakes.

The FoodOboz editorial team will tell you how not to cook kebabs. Not all meat is suitable for the dish, and the chosen marinade has a great impact on the taste and texture.

What meat is not suitable

Shoulder, brisket, or shank are not suitable for barbecue. It is better to stew such parts or make other various dishes from them. For grilling, the meat should be young, with an optimal amount of fat. It can be a loin or shoulder if it is pork or beef. For chicken, you can choose wings or drumsticks. Only then will the kebab be juicy.

How not to cut meat

Do not slice the meat along the grain, only across. This way, the pieces will retain all their juices. In addition, they should be the same size for even cooking.

Sour marinade

Acid is only necessary for meat that is no longer very fresh. If you have chosen a high-quality product for cooking, it will be enough to add a few drops of balsamic vinegar. Excessive lemon juice, for example, will only spoil the meat.

Don't add everything to the marinade

Many people are convinced that the more ingredients in a marinade, the better it tastes. But a multi-ingredient marinade will only interrupt the flavor of the meat. Just a little garlic, onion, and fresh herbs are enough for a dish.

Don't marinate for too long

You can marinate barbecue meat for a maximum of 20 hours. If it is longer, there is a risk of bacteria spreading. Also, meat that has been marinated for too long will not be juicy.

Do not salt the meat during marinating

Salt extracts all the juices from the meat. Therefore, do not add the spice right away. It is best to salt the meat before frying. The taste will pleasantly surprise you.