While traveling through the Caucasus, I found myself hungry not far from Pyatigorsk. I couldn’t bear to get to the city anymore, so my wife and I stopped at a small roadside cafe.
The region is touristy, so I didn’t expect delicious food – in such places the food is often hastily prepared, since people will leave anyway and probably won’t come back. But the kebab that I tried was simply great! I myself am quite good at cooking meat on coals, but this kebab showed me what level I need to strive for.
Choking on saliva and not letting go of the skewer, I approached the grill. An old Armenian stood there and prepared the next portions of delicious meat.
« Teacher! – I turned to him. “Teach me how to cook this kind of kebab!”
Mistakes in cooking barbecue and how to avoid them
I actually asked Georgy Oganesovich about the secrets of making barbecue, and he shared with me several important points. Here are the main mistakes people make when cooking barbecue and how to correct them.
Meat selection
Many people believe that kebab can only be made from lamb, but this is not true. Delicious kebab can be prepared from any meat, even pork. The main thing is that the meat is not too lean – carbonated meat is not suitable, it is better to take a neck with a small amount of fat. Fat is necessary so that the meat does not turn out dry.
The size of the meat pieces is also important: they must be large enough to retain juiciness. The Greeks and Japanese prepare kebabs from small pieces, but Caucasian kebabs require large pieces.
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