Juicy Oil-Marinated Grilled Kebabs
An incredible kebab that everyone will love for its juiciness! The meat comes out tender and moist, barely chars, and is almost impossible to overcook. For years now I've been grilling any kind of meat or poultry this way — no salt at all, just spices and herbs — and the result is always outstanding.
ang0ra
Recipe author
Juicy Oil-Marinated Grilled Kebabs
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 33 %
14 g
Fats 67 %
28 g
Carbohydrates 0 %
0 g
314 kcal
GI:
0
/
0
/
0
- Cut the meat for the grill (or skewers), toss it with the herbs and spices, and drop it into a resealable plastic bag. If you're short on time — less than an hour before cooking — let the meat rest with the herbs in the fridge for about half an hour. Otherwise, pour in the oil right away, mix thoroughly, press out the air, and seal the bag. Prepped this way, the meat keeps for up to two days even without refrigeration. Because the oil seeps into every open pore of the meat and then seals it once grilling begins, the kebab turns out incredibly juicy, drips less fat, and — if the coals flare up — chars less and won't dry out. You can even guarantee an already-cooked kebab stays juicy this way: pull it from the marinade half an hour to an hour before grilling and let it sit in the oil.
Caloric content of the products possible in the composition of the dish
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork Shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Vegetable oil - 873 kcal/100g
- Spices dry - 240 kcal/100g
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