The hottest day of the year.
Grilled meat (Photo: ShutterStock)
No matter what happens at your Independence Day BBQ, sometime in the beginning the kebabs will arrive.
It will probably be - if you have done your job properly, that is - a tall hill of plump and juicy meatballs, and this hill - again, if you have worked as expected on this day of waving - will be eliminated faster than any meaty and meaty hill in the joint blue-and-white celebration.
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because year after year, it is necessary to say and remind and pass on that there is nothing like a good kebab, and that after that you don't need much more (perhaps that's a reference, but it's obvious). Therefore, we went to Bashara Hinawi (the butcher of all butchers , and the owner of a legendary meat shop and a luxurious hamburger joint), we nicely asked for some tips on the way to the perfect kebab, and we received a meat guide that needs to be wrapped and removed every time the fire touches the coals. In short, everything you ever wanted to know about a kebab, and now you have someone to ask.
don't need anything
Kebabs on the fire (Photo: ShutterStock)
First and foremost, it is recommended to prepare an accurate list of the number of people who will participate in the celebration.
The most suitable types of meat for the grill are chicken skewers, kebabs, sausages, wings, liver and hearts.
This is the standard, and you can also add more "prestigious" meat to it, such as fillet steak, entrecote, lamb rib and foie gras, or picania, butcher's cut and entrecote on the bone.
Quantities:
Usually it is considered an average of 300 grams of meat per person, but on Independence Day, Israelis like to celebrate the fire and spend many hours together, so it is possible to reach the area of 400 grams of meat per person.
The secret of seasoning the meat
is the most basic secret there is - good meat doesn't need anything except a little freshly ground black pepper and salt.
I personally only put salt on the meat.
Coals:
It is recommended to use high-quality and natural coals.
They should be lit about 45 minutes to an hour before the event.
When the coals whiten, it's time to start grilling.
And now, for kebabs.
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The less time, the tastier.
Kebabs on the fire (Photo: ShutterStock)
To make a good kebab, you have to make meatballs from quality meat, which was ground the same day, and which can also be eaten raw, as it is.
Did you buy a frozen kebab at a supermarket?
Thaw it in the refrigerator the night before, and let's go - straight to the fire.
People thaw meat in water or outdoors, which causes the meat to lose liquid and lose quality.
It is important that the meat stays as little time as possible in the refrigerator before grilling, especially after we have added onions and parsley to it, since onions lose their flavor in the refrigerator, and meat prepared for meatballs that has been in the refrigerator for a long time loses its flavor.
It is recommended to make meatballs of about 60 grams, which will not dry out, and grill them on low heat, after the coals have calmed down a little.
Never put a kebab on high heat, and in general, the less time on the heat, the tastier.
A little tip that only butchers know.
Hinawi (Photo: Assaf Karla)
To prepare
an oriental kebab
, mix veal and lamb, add chopped onion, parsley and season with pepper and salt.
Those who want to upgrade, can also add pine nuts and garlic, put in the oven with tomatoes and onions, like Siniye, or inside a pita, as arays, and then in the toaster.
Romanian kebab
made on the basis of garlic and beef, without lamb.
In this case, soda water can be added to the kebab.
It makes it more airy.
Romanian kebabs are usually made in an elongated shape, like 50-60 gram kebab fingers.
Here too, roast on low heat, and not for a long time.
Bulgarian kebab
usually also requires some bread.
Take the soft part, and grind with the meat.
A little tip that only butchers know: you don't need to use a lot of spices, on the contrary, it's better to let the flavor of the meat really come out, and the only and correct seasoning to feel the same desired flavor is to use only salt.
Meat doesn't really need spices.
Happy holiday, and bon appetit!
Food
The art of cooking
Tags
kebab
Independence Day
Bashara Hinawi
barbecue
BBQ
