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Oh yeah, forgot to mention you can add a bit of cooking oil in the marinade.
continued
4. Skewering time
Alright, time passed and you pulled ol marinading pot out.
If you're on that weak grill cage shit, then I assume you know what to do with it, baby boy. Skip to next step.
If you're a man that uses skewers - there's a bit of nuance. Be sure to skewer the meat down the middle, along the longest part. Basically you want to penetrate as much meat as possible. Don't let the piece rotate on the skewer, or it'll be a bitch to flip over as you cook. If you have a very big, wide piece - use two skewers.
Naturally, wash those fucking hands before handling meat. Yes, again.
5. The fire (rises)
In the meantime, you've got a brazier full of firewood burning. Kinda hard to explain how much you need, this comes with experience. Better to overdo this, as you'll just have to wait too long for fire to go down before you can use the coal, as opposed to running out of heat in the middle of cooking your second portion.
Get a fan or something to stir the fire (you can just blow on it, duh), and a bottle of water that you can drip a bit out of to calm the fire down. Wait until the wood burns out and turns to neat coal on the bottom.
Basically you want to keep your coals on the very brink of igniting with your two tools, not quite burning with actual fire that reaches your meat. Oh and spray a bit of salt on the coals as well.
6. The roast
Pretty basic step. Personally I like to let each side get somewhat burnt immediately, forming a hard outer layer that helps keep some of the juice inside. Rotate your skewers/cage when it feels right, no real science to it. Poke with knife to check readiness.
7. REMOVE KEBAB
Once it's all ready, roast a tomato as well, pretty good substitute for ketchup. You can let the kids roast slices of bread as well. Pretty good too.
Get your meat off the implements and onto a big plate, serve it.
