Marinade
In the Caucasus, meat is often not marinated at all, using only salt and pepper. If the meat is tough, it can be marinated in mineral water or ayran. Vinegar should not be used – it kills the taste of the meat. It is also not recommended to pour mayonnaise on meat. It is better to choose good, soft meat and not to overdo it with spices, so as not to drown out the natural taste.
Frying process
The main mistake when preparing barbecue is the incorrect frying process. Many people fill the grill with large coals, fill them with lighter fluid and throw the meat onto the hot coals. It is not right.
- The coals should be fine.
- It is better not to use lighter fluid.
- You need to fry on coals, which are covered with a thin layer of ash and become “like Beshtau in February.”
Maximum heat causes the meat to burn on the outside and remain raw on the inside. You need to cook on coals at medium temperature, when the flame has already gone out.
By following these tips, you can prepare the most delicious kebab of your life. Bon appetit!
