The softest and juiciest kebab - 16 cooking recipes

Do you want soft and juicy kebab? Take a look at this category, find a suitable recipe and start cooking! When choosing, pay attention to the products included in the marinade. This is the key to success)

The softest and juiciest kebab

In fact, any kebab should be soft and juicy, otherwise there is no point in cooking it. However, in practice this is not always the case. It happens that the meat comes out a little dry and tough. How can this be avoided? There are ways that we will talk about below.

Of course, the easiest way is to open recipes for soft and juicy kebab and simply follow the instructions. If for some reason you are not satisfied with such a step, use the tips and tricks from here.

The first rule of juicy kebabs is the right meat. If you don't care which one to use, opt for pork pulp with a little fat. In supermarkets you can immediately buy a ready-made set of such meat, already cut into pieces. Pork is difficult to mess up in any dish, especially kebabs. Unfortunately, it is difficult to get that “juicy and soft” beef, not to mention lamb. You can make it from chicken too.

The second rule is the perfect marinade. In Turkey and Georgia, barbecue marinade is made based on red wine with a lot of aromatic seasonings. After lying overnight in such a mixture, the meat becomes soft and juicy without any frying)) To reduce costs, wine can be replaced with wine vinegar. Although in Russia they have long learned to prepare marinade using other products such as mayonnaise, kefir, vegetable oil, soy sauce, lemon juice, carbonated mineral water, and so on. And the kebabs made with these products turn out no less juicy and tender.

The third rule is marinating time. It should be within 10-12 hours. Of course, you can do it in three hours, but if you want a guaranteed positive result, it is better to devote the whole night to this process.

The fourth rule is cutting meat. It is not as important as the three rules stated above, so it only came in fourth place. Moreover, when purchasing a ready-made set, there is no need to cut the meat yourself. The length of the pork piece should not exceed 10 cm. The piece itself is oblong. It is threaded onto a skewer as if lengthwise, passing through the longest part. If you chop the pork finely, it can dry out. Chicken meat can be cut twice as small. The pieces should fit very tightly together.