Grilling Shish Kebab: A Step-by-Step Photo Guide

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Preparation:

You catch yourself thinking that last time you cooked great meat on the grillWith our tips, you'll do even better. Now you have the perfect summer dish. This step-by-step photo guide will help you grill juicy, tender kebabs. You can skewer meat, vegetables, or tofu. Or you can fry kebab.

Skewers

Most skewers are made of metal or bamboo. If you're using bamboo, soak them in water before cooking to prevent burning. Submerge them in room-temperature water for 30-60 minutes before grilling.

Beef

Tender and rich kebabs are obtained when using beef steak Tri-tip (a triangular muscle attached to the rump or outer edge of the upper thigh). This cut of meat has a texture similar to loin, but is leaner and more tender. Because it lacks fat, it's best marinated before grilling to enhance the flavor.

Beef shashlik recipes:

Chicken

For chicken kebabs, use boneless breasts or thighs. Breasts are lean, while thighs are juicier and more flavorful. Keep in mind that white meat cooks faster than dark meat.

Chicken shashlik recipes:

Pork shashlik:

Fish and seafood shashlik:

Lamb shashlik:

Papaya shish kebab with chocolate sauce

Marinade for shashlik

the process of marinating meat

marinade for shashlik

Cut the beef and chicken into 3-cm-thick cubes to preserve juiciness. If using a marinade, marinate the meat pieces before skewering. Discard the marinade after removing the meat.

Recipes for marinades, sauces and glazes for baking:

Read the article: Marinade for fish and seafood

Add vegetables

Thread the meat onto skewers, alternating with vegetables. Choose softer vegetables that will cook along with the meat, such as zucchini, mushrooms, and peppers. Vegetables that take longer to cook, such as potatoes, should be semi-cooked beforehand.

How to skewer a shashlik

Leave space between pieces on skewers to allow heat to circulate and cook evenly.

Foil

Place two layers of foil on the edge of the grill grate to protect the tips of the skewers. This will prevent wooden skewers from burning, and metal skewers from getting too hot.

Preparing the Grill

Prepare your grill for direct and indirect heat

Set the grill for direct and indirect heat. Then, oil the grates and wait until it begins to smoke.

Start of frying

If you prepared the kebabs ahead of time, let them come to room temperature while you preheat the grill. Pat them dry. If they weren't marinated, season with salt and pepper. Then place the kebabs on the grill over direct heat, overlapping the foil with the ends of the skewers. Leave space between them to ensure even cooking. Don't move them until the bottoms look slightly charred and the kebabs release easily from the grill. Then, turn them as needed to ensure even cooking on all sides.

Indirect heating

Once the meat is seared over the coals, you may need to finish cooking it. Transfer the kebabs to the indirect heat portion of the grill. Chicken will need to cook for 10-12 minutes, and beef for 8-10 minutes for medium.

Ready to serve

Once everything is cooked through, remove the kebabs from the grill and let them rest for a few minutes before serving.

Ingredients:

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Units of food weight