As soon begins to warm spring sun,Many of us immediately think of the picnics and nature trips. Skewers of beef - one of the most common options for cooking a hearty meal in the fresh air, so there is nothing strange in the fact that you want to cook a delicious slice of beef on the grill.
First kebabs were back in the days when the old man was roasting on the fire caught prey. This simple but very delicious dish is very popular now.
The mixed kebab own hands - it isalways unique aroma that comes long before the moment when the meat is ready, and surprisingly gentle juicy taste. However, beef on the grill does not always work, and fried soft inside - is very often the case that the meat is burnt on the outside and raw inside left or flavorful pieces of meat, the taste are completely rubber.
In order not to spoil the food and your mood, you should know some features of the correct preparation of soft beef kebab.
Using beef for the barbecue, always need a very careful approach to the choice of not only meat but also the marinade for him, otherwise the meat will dry and not tasty.
It is best to use a chilled insteadfrozen as frozen meat will always be more dry and tough. But it is also not necessary to take a steam bath beef. If you take the meat at the store, I always keep in mind the time that must elapse after the slaughter of at least three hours before it can be marinate.