How to fry a kebab to make it juicy: all the secrets of cooking

People often cook kebabs without thinking much about how to marinate them and how to grill the meat later. However, each stage of barbecue cooking plays a special role in shaping its final flavor.

That's why FoodOboz decided to present to your attention the most valuable tips for making shish kebab. By following them, the kebab will always turn out delicious and extremely juicy.

Marinade

You can use any marinade you like to make kebabs. However, there is one invariable rule: salt the kebabs only 10 minutes before putting them on the grill.

The fact is that salt instantly absorbs all the water from the meat fibers, making it hard and dry. When the charcoal is almost ready, it's time to add salt to the kebab and mix well.

Grilling beyond the edge

The coals play one of the most important roles when cooking a juicy kebab. The meat should only start grilling when the coals are already covered with white ash. It should be evenly distributed over the entire surface of the grill.

Skewers

Only thick skewers should be used for proper barbecue cooking. The metal will heat up slowly and evenly, resulting in the meat being properly cooked from the middle.

Cooking time

The cooking time of a kebab depends on the size of the pieces of meat put on the skewers. The most optimal size of one piece is the one that is approximately equal to 2/3 of a cigarette pack. The average cooking time for such a piece of meat on charcoal is 20 minutes.