Shish kebab - the well-known dish, whose history dates back to ancient times. In ancient times, people hunted the animals to then roast it over a fire and eat. Name kebab came much later, but the dishes are not changed. Later barbecue began to make not only the fire, but also on the coals in the oven and even Aerogrill. But in the past, and now need to know how to pick the meat for a shish kebab.

What are preparing barbecue

Kebab - a traditional dish of the Turkic peoples, and the majority of it is associated with the Caucasus and Eastern countries, where grilled meat over an open fire is especially popular. In Muslim countries traditionally prepared skewers of lamb, pork was not eaten for religious reasons, but beef is not very popular. In other countries, barbecue is made from pork, beef, chicken, fish and even vegetables.

When selecting meat for a shish kebab of pork, beef or chicken you need to know the general rules. Meat for the barbecue should be fresh but not fresh, as fresh meat from skewers usually gets hard. It is best suited for the role of chilled meat kebab. Frozen raw materials used is not desirable, but if no other choice, you should make sure that the meat is defrosted and re-freeze. Distinguish re-frozen meat can be pinkish tinge on the ice.

How to choose the meat for kebabs

From any kind of meat you can cook a delicious barbecue, but with some species have to tinker. In any case, the choice of products should be treated carefully:

• Pork. The most delicious and popular rightly be regarded as skewers of pork. For the preparation of soft and juicy kebab meat of the perfect located along the ridge near the neck ("neck of pork"). This is the most delicate part of the carcass. Use the other side of pork, it is desirable to remove the fat from the meat, or barbecue get fat. However, it is not necessary to choose lean meat skewers absolutely no fat, a dish of such meat to get tough and dry. Marinate pork kebab usually onion, tomato juice and garlic seasoning. Since the meat is fat, it is best to use oil-free pickles;
• Beef. Beef Barbecue is not the best choice, because the meat can get tough. At the barbecue is best suited sirloin or tenderloin, and the rear legs mascara can take place inside and thin and thick edges. Before roasting the meat to marinate definitely need to, on the one hand, to make it softer, but on the other - umeshshit cooking time;
• Mutton. Although the specific smell of meat, grilled lamb happy to eat not only in those countries where eating pork is not accepted, but all over the world. To prepare a tasty barbecue, it is important that the meat was fresh and after cooking immediately filed and eaten. Lamb has the ability to rapidly solidify, then becoming dry and tough. Ideal for skewers of meat that suit lamb leg, loin and ribs. From lamb shoulder blade with the barbecue should be abandoned. For the marinade ideal dairy products with the addition of lemon, spices, onion and garlic;
• A hen. Chicken skewers not only accessible, has a tender and juicy taste, but also easy to prepare. This barbecue is cooked very quickly. Well suited for barbecue chicken parts such as the shin, thigh and wings. Breasts contain little fat, which makes them rather dry, so the barbecue of breasts need certain skills in pickling. It is important not to forget that a good barbecue is obtained from fresh meat, it is best chilled. Selecting a marinade for chicken kebab is very wide.

Benefits and harms of barbecue

The meat on the coals is considered a dietary dish Dietary food: what goes with what and why Because the fat contained in it drips. For this reason, baked meat contains far less fat and calories than fried or stewed, it has beneficial effects on the human body. Skewer contains more nutrients than usual roasts, because after frying in products is almost no vitamins. Especially useful is skewers of poultry, fish and vegetables, but also meat kebabs in moderation will not damage health.

When fat drips from the meat during grilling shish kebab, he gets on the hot coals. Thus, as in the frying formed carcinogens - substances that contribute to the malignant tumor. Thus, the smoke flavor, for which many people like to barbecue, quite nebezobiden.

At the same time we should not exaggerate the harm barbecue. Number of carcinogens in meat that is low, and if you do not eat barbecue Barbecue   daily for breakfast, lunch and dinner, this dish does not bear danger. In order to reduce the amount of hazardous substances deposited on the meat during roasting, it is important to choose a marinade. It is best to marinade was acidic, such as lemon juice, vinegar or wine, are also advised to marinate skewers in yogurt Kefir: a unique drink for health and harmony , Mineral water and curdled. Properly made marinade reduce the risk of poisoning in case of purchase of stale meat and reduce the amount of carcinogens.

Contraindications to eat shish kebab

People with gastritis, colitis, and cholecystitis, is not recommended to have skewers of the formation it crispy crust. To avoid relapse after taking kebab, fried crust must be cut. People with liver disease and ulcers of the stomach or duodenum is contraindicated use of barbecue with spicy sauces and savory spices and the meat is desirable to use as easy and diet.

For healthy people eating kebabs with roasted crust even not cause any harm in moderation. Recommended to eat no more than 200 grams of barbecue in one step.

Maria Bykov

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