20 May 9 TIPS FOR PERFECTLY GRILLED KEBABS
Have you had a Kebab before? We’re talking about a perfectly grilled Kebab. If yes, you would attest to the fact of munching every chunk delicately, taking cognizance of its inviting spices and addictive relish.
In making grilled kebabs, you should follow special procedures religiously to ensure the meat smells and tastes like a proper Kebab. Here, you’ll find nine tips that will help you make a perfectly grilled kebab.
- Choose the Right Meat
- Condition Your Meat Properly
- Use the Right Seasoning and Ingredients
- Know When to Add the Seasoning
- Follow the Right Grilling Process
- Grill the Kebab with the Right Amount of Heat
- How Long the Grilling Should Take?
- The Dont’s of Grilling Kebab
- Where to Get a Perfectly Grilled Kebab?
- CHOOSE THE RIGHT MEAT
Traditionally, kebabs are known to be made with lamb but, there is no rule against using other varieties. The range of meat varieties used as kebabs includes beef, chicken, pork, fish, shrimp and lamb. These meat varieties have become the desired selection as they turn out tender, edible and succinct for kebabs.
- CONDITION YOUR MEAT PROPERLY
An essential thing about kebabs is that you put the meat through specific processes before grilling. Processing ensures that the Kebab comes out of the grill devoid of mishaps. First, cut the meat into uniform pieces to help cook evenly. Also, dice vegetables into uniform pieces, then run a skewer through the meat with vegetables in between each piece. Mix your sauce ingredients in a big bowl and allow it to simmer before dipping the impaled edibles into the bowl. Place the bowl in a refrigerator for up to 30 minutes, allowing the meat to marinate.
- USE THE RIGHT SEASONING AND INGREDIENTS
Seasonings like Tomato Puree, Olive oil, Onions, Pumpkin sauce, Garlic and Chilli Pepper are appropriate condiments for grilling Kebabs.
- KNOW WHEN TO ADD THE SEASONING
The time to add the kebab seasoning is after the impaled meat has been marinated in a special sauce.
- FOLLOW THE RIGHT GRILLING PROCESS
The grilling process is initiated by preheating the grill for 10 to 15 minutes. You should then place the kebab chunks over a degree of heat, turning them over once or twice. Grill delicate vegetables like tomatoes deliberately to avoid spoiling the meat’s taste.
- GRILL THE MEAT WITH THE RIGHT AMOUNT OF HEAT
The heating temperature for grilling kebabs is dependent on three factors, the size of the meat chunks, the meat type and your preferred level of tenderness. Using a 4 inches chunk as the standard, Beef: 125-130°F, Lamb: 125 – 130°F, Chicken: 160 – 175°F, Pork: 140°F, Fish: 130°F.
- HOW LONG THE GRILLING SHOULD TAKE
Grilling kebab takes around 10 – 15 minutes, but it is advisable to check the meat personally to avoid overcooking.
- THE DON’TS OF GRILLING KEBAB
- Don’t use different vegetables when grilling.
- Never assume the kebab’s cooking condition at eye level.
- Don’t stack the meat together; space them.
- Avoid cutting the meat in irregular shapes.
- Don’t use meat with excessive connective tissues.
- WHERE TO GET A PERFECTLY GRILLED KEBAB
If you need a sample of a perfectly grilled kebab, try the DonerG Grill. They cook their kebabs perfectly and provide several kebab varieties to satisfy your cravings.
Our greatest wish is that you taste bliss in every bite, of grilled kebab you take.