Grilled kebab

Grilled kebab

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Ingredients for the preparation of barbecue in the grill

  1. Meat flesh (pork, veal) 500 gr.;
  2. Onion 2 pcs.;
  3. Soy sauce 3 tbsp. spoons;
  4. Sour cream (any fat content) 1 tbsp. a spoon;
  5. Mayonnaise 1 tbsp. a spoon;
  6. Seasonings to taste (universal or special, for meat);
  7. Salt (if not seasoned). taste
  • Main Ingredients: Beef, Pork, Veal
  • World Cuisine


Skewers ;, Aerogrill ;, Capacity for marinating meat ;, Knife ;, Cutting board ;, Spoon or spatula for stirring meat.

Cooking barbecue in the grill:

Step 1: Cut the meat.

Before you put the meat in the grill, it must be washed, cut and pickled. It is important what size each piece will be, because if it is too small, there is a high risk of overcooking (the meat will burn and will be very dry). If the pieces are too large - the meat inside will not have time to cook. The optimal size of the “blocks” is 2x4 cm.

Step 2: Cook the marinade.

There are dozens of variations on the theme of marinade, because someone likes a delicate creamy taste, someone likes something sharper. In the first case, you can use sour cream, mayonnaise and even kefir base for pickling. In the second case, many different spices are added. It can be black, red pepper, hops-suneli, adjika, etc. For this recipe, we chose a neutral mixture that emphasizes the virtues of the main ingredient - meat. So, in a container for marinating meat, mix mayonnaise, sour cream, soy sauce, salt and spices. Mix everything thoroughly.

Step 3:.

We cut the onion into thick rings, which we subsequently “dress” on skewers along with meat. Important! If the onion is cut too thin, it will dry out during cooking and become tasteless. Add the onion to the marinade.

Step 4. Pickle the meat.

Slices of cooked meat are sent to a container with marinade. Mix thoroughly so that the sauce covers both the upper and lower layers. Close the meat with a lid and let the food soak for at least an hour.

Step 5. String the meat on skewers.

Pickled meat is easily pierced by the sharp end of the skewer. In order not to have to additionally invent a side dish for barbecue in the air grill, alternate pieces of meat with your favorite vegetables.

Step 6. Put the sawdust in the air grill.

At the bottom of the air grill we place the available sawdust. The most common option is alder; cherry gives an interesting effect. In no case do not use sawdust from coniferous trees. Firstly, they emit tar (impregnating meat with this smell), and secondly, they give bitterness to the finished dish.

Step 7. Cooking kebabs in aero grill.

When laying skewers with meat in an air grill, keep a certain distance between them, because the hot air currents created by the device should move freely around the cooked dish, evenly flushing it with heat. It is not recommended to cook kebabs on the upper grill, as there is a chance that the meat will lose its taste, will become dry. The optimal time for the preparation of barbecue in the described way is 35-40 minutes. The fan of the device, rotating at an average speed, will quickly convey the “divine” aromas of meat to those in the room.

Step 8. Serving barbecue from the grill.

Serving barbecue cooked in aero grill is no different from the usual. If you and your guests like to remove meat from skewers yourself - serve it on a large tray, identifying it in the center of the table. In the event that you are used to eating gently - remove individual dishes with meat and vegetables. Decoration in the form of fresh vegetables and herbs will be very welcome. Shish kebabs are a great occasion to gather with friends. Surprise them and their loved ones with an unusual treat, on a typical day! Enjoy your meal!

Recipe Tips:

- - As an experiment, you can fry chicken. Such kebabs are better digested by the body, have a more delicate structure and low calorie content. It is also worth noting that poultry dishes cook faster. Exotic lovers will surely appreciate lamb or wild animal barbecue;

- - Fresh vegetables (tomatoes, cucumbers, radishes), greens are well combined with kebabs. Their presence on the table will appropriately “dilute” the main course, they are ideal for decoration;

- - The longer the meat is in the marinade, the tastier it will be after cooking. Best of all, let the meat marinate in the evening. If the weather is cool outside, you should not refrigerate meat with marinade. In the heat, taking such risks is not recommended;

- - Pieces of meat on a skew can be alternated with vegetables: potatoes, zucchini, tomato;

- - Since cooking such meat does not use oil, the dish can be called good for health;

- - In some cases, before cooking meat in an air grill, it is poured with several tablespoons of liquid smoke. This will give a greater flavor, but the fact that this is just an imitation you forget, alas, can not.


  1. Glynn

    You are mistaken. I can prove it.

  2. Gugor

    Quite right! It is good idea. I support you.

  3. Orval

    This opinion is very valuable

  4. JoJozil

    It is a pity that I cannot speak now - there is no free time. I will be back - I will definitely express my opinion on this issue.

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