Simply surprised how you can buy already marinated meat of incomprehensible quality in plastic buckets, then to fry it on coals and give to children! What is there for the meat, what marinade, are the fresh products? No, preparing a delicious shish-kebab follows completely differently. Here are a few rules, adhering to which you can cook a delicious barbecue.
The rules for making a delicious shish kebab:
The best taste of roast meat is the simple taste of roasted meat. A little bit of salt, a little pepper (preferably if the pepper is freshly ground). If you need to improve the taste, then you need to do it very carefully. The ideal marinade is onion: onion is cut into half rings, a little bit by hand, so that the juice appears, mix it with seasonings: paprika, zira, coriander, a little garlic. Lamb, but not lamb, does not need to be improved, you can only add mint and a handful of mashed blackberries. It is better to pickle the chicken in a fermented milk marinade, in matzoni or kefir. Wine and lemon juice are marinades for hard meat. And marinating meat in vinegar - it's just awful!
The best firewood for cooking shish kebab is the vine. It quickly burns out, giving a good strong heat. But such firewood is difficult to get, so you can do with birch and oak logs. Resinous deciduous (for example, aspen) and coniferous firewood are not suitable for cooking shish kebab, the meat will be bitter. And naturally, it is better not to use a liquid for ignition, any self-respecting peasant should be able to kindle a fire without this Labuda.
 Faster than others - in the minimum heat - a shish kebab is prepared from fish. A bit more time is taken by the chicken. Meat is prepared even longer. Meat can be served to the table not fully roasted (someone who loves with blood), but with fish and chicken so you can not do.
 From coals to meat in the brazier, the distance should be about four fingers. It is not necessary to fill all the braziers with charcoal, one side should be free to move already ready skewers with meat, so that it reaches at the minimum temperature.
It is better not to stick the onion on the skewer, as it almost always burns and shares this burning aroma with meat, which spoils the taste of meat.
 Between the pieces of meat it is better to plant pieces of fat, then the meat will turn out to be more juicy.
 If the coals begin to burn - do not water them with water or marinade, it is best to sprinkle salt. The salt will extinguish the fire and will not allow the fat to drip from the meat - the burnt fat will give the meat a bitter taste.
 Before you put the grate or skewers on the brazier, throw a little tarball, rosemary, sage on the coals. The meat will get a little smoked with the aromatic haze of these deliciously smelling herbs.
 And, most importantly, no chemical additives of mayonnaise or ketchup. Enjoy the taste of meat as such, you do not need to choke it. Fresh vegetables, salt, pepper and fresh bread-this for kebabs is enough.
