Shashlyk: how to cook without harm to health, recipes

Shashliks, perhaps, are the main dish at the May holidays. What steps should be observed when cooking meat, tells the doctor-gastroenterologist.

Índice

What we will tell you about

The benefits of kebabs

The obvious advantage of the main May dish is that it contains a lot of protein. When digested from it, amino acids are formed, which are necessary for the body for vital activity, building its proteins.

Also, meat is rich in iron, and in a convenient and easily digestible form for the body. It is a rich source of B vitamins and zinc – these are important macronutrients for maintaining health.

Harm of kebabs

In the process of burning meat, harmful substances such as polycyclic aromatic carbohydrates can be formed. They have a carcinogenic property, that is, they can provoke the development of malignant or benign tumors.

Also, some types of meat contain a lot of unsaturated fats, which increases the level of bad cholesterol and the risk of cardiovascular disease.

From a health point of view, there are no absolutely harmful or beneficial types of meat, but their fat content varies: beef and lamb have lower fat content than pork. Thus, these types can be healthier.

The main rules of cooking kebab

Gastroenterologist, hepatologist of the Hadassah Clinic branch in the Skolkovo International Medical Cluster

“To minimize harm to health, you need to balance the two risks of eating shashlik.”

First, it should be remembered that the meat must be brought to the point of readiness. The fact is that undercooked meat increases the likelihood of infection with various infectious agents.

Secondly, the meat should not be burnt, because this method of cooking increases the content of carcinogens dangerous for the body. Thus, you need to create conditions in which the kebab will not be overcooked on the outside and undercooked inside.

To do this, you need to observe the following rules:

Coals or wood need to burn well, and skewers or grill grates with meat should be put on the brazier only when the coals are covered with white ash. And in no case grill kebab on an open fire.
In the first minutes, skewers or grill grates should be turned frequently, so that the meat is covered with a crust and retains all the juice inside. Then it should be done every two to three minutes.
If the coals start to flare up because of fat dripping off the meat, the skewers or grill grate should be removed, the coals stirred, and then put back on the grill. A strong flame can be extinguished with water or the remaining marinade.
It is important not to overcook the kebab – so it will lose juiciness. On average, the meat is cooked from 15 to 25 minutes. Of course, this time depends on external factors: the temperature of the coals and weather conditions (in summer meat is fried faster than in winter).

Coniferous trees are not suitable for cooking kebabs on the grill. When burning, they release resins, which negatively affects the taste of the finished dish.

It is also very important not to over-salt the meat, as a large amount of salt contributes to high blood pressure. Shashlik is better served with a vegetable salad – so and iron is better absorbed, and the intestines will be easier to digest food.

In general, there is nothing wrong with eating a kebab on May holidays. However, systematically eating such a dish is definitely harmful.

Recipes of marinade for shish kebab

The Internet is full of various recipes for marinades. It is made on the basis of kefir, onions, tomato juice, mineral water, lemon, seasoned with spices.