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Making kebabs at home

Making Kebabs At Home

Among the many varieties of kebabs, sheesh kebab and doner kebab are very popular. Kebabs can also be made at home which is also a great idea for a party! Kebabs are extremely filling so you don’t have to worry about the main course. Just a wide selection of kebabs and desert is all you need. Kebabs can be made out of chicken, meat, fish, lamb, beef and pork. The vegetarians don’t have to fret; you can also cook vegetables, mushrooms and cottage cheese in the same way. It tastes just as delicious and scrumptious. Making kebabs is a lot like barbequing so you can make all the preparation and ask your husband to take over while you relax with the girls. Kebabs are extremely simple to make and don’t take up much of your time. Here are a few things to keep in mind while making kebabs.

• Choose the right kind of meat from the vendor. If you’re opting for frozen meat, defrost it and make sure the meat can absorb the marinade. Wash all the meat, fish and vegetables well before adding it to the marinade.

• The marinade is another important aspect of making kebabs. The recipe is fairly basic and you can be your own master chef and create your own special marinade. You can try some curd and spices for chicken and vinegar or lime juice for meat. You also have readymade kebab mixes in the market that will help you a great deal.

• While choosing the meat, try and opt for the boneless pieces of meat from the ribs. The meat from the loin area is also very tender and juicy, apt for making kebabs. Make sure you trim off all the excess fat around the meat so the meat cooks faster.

• You then have to cut the meat into cubes. Make sure the cubes aren’t too big or too small. They should approximately be an inch or an inch and a half. You have to make sure the pieces aren’t too thick and chunky. The meat may not cook well from the inside and be difficult to eat. If the pieces are too thin they may just slip of the skewer so be careful. Place the pieces in the marinade for at least 24 hours so the meat can become tender.

• The next step is treading the marinated pieces onto the skewers. You have the option of bamboo and metal skewers. Bamboo skewers are a more economical option where as metal skewers last longer and cook the meat faster as the meat clings onto metal skewers faster.

• If you are cooking vegetables then parboil them before placing them on the skewers. Be creative with the combination of vegetables and meat. You never what you may come up with.

• While grilling the kebabs make sure the heat is enough, and spray some oil or butter so that the meat doesn’t stick to the skewer or each other, making it easy to remove from the skewer. Serve the kebabs with pita bread or yoghurt.

If you are a kebab fan and want to make the process easier you can invest in an electric or gas kebab machine. They are extremely easy to operate and clean. To find more about kebab machines you can visit http://www.pantechnic.com.au


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