Chef Pyotr Pakhomov in an interview with the TV channel “360” told about the delusion of Russians that meat for a barbecue can be marinated in a couple of hours. This takes much longer. The best marinade is onion and salt. But you need to squeeze the juice out of the onion – the rings themselves do not need to be hung on the skewers, as they will burn out very quickly.
Pakhomov noted that you need to be careful with marinades with yogurt and ketchup – such substances burn quickly, leaving a dark crust, and inside is raw meat.
Also, the culinary specialist believes that it is not worth taking too fresh meat for barbecue. The ideal beef for a kebab is 2 weeks old. That is, the meat must “mature” to become “lighter”. Pork “ripens” 10 days, and lamb – a week. Such meat is softer.
The cook sees no danger in kebabs with already prepared marinade. “Everyone uses marinades prepared at factories, there are, relatively speaking, sniffers that make up aromatics,” he noted, adding that if the shish kebab is made at the factory, then there is nothing wrong with that. And the main danger of such a kebab is only that tough meat can be caught.
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