Why do you need to pour salt on the coals when frying kebabs?

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Preparing a delicious, juicy, but most importantly well-fried kebab is a real art. There are at least fifty ways to prepare this favorite dish.

Details

When cooking kebabs, it is important to maintain a stable heat coming from the coals. It seems that there is nothing complicated about this.

However, dripping fat provokes a fire and it has to be extinguished. This is usually done with a bottle of water. Sometimes beer or other drinks are used, believing that this will give the meat a special taste. The liquid knocks down the fire, but at the same time reduces the heat.

You can solve this problem with ordinary table salt. When the coals are ready, salt is poured on top of them.

Gradually pour 100-200 g of salt onto the smoldering coals. However, caution should be exercised. The salt can “explode”, so you should protect your skin.

After the reaction has passed, the skewers are placed on the grill. Salt not only prevents the fat from burning, but also reduces the amount of ash. With this method, the meat will be fried in 15-17 minutes and will not be stained with charcoal.