The juiciest blue on a skewer, the likes of which you've definitely never tried

If you want to diversify the meat menu on the grill, you can cook meat with cheese filling instead of the usual kebab. According to the duration of baking, it is fried like a shish kebab, but does not require many hours of marinating. This is a quick recipe that will help out if you have planned a picnic spontaneously and don’t have time to soak it in the marinade.

Ingredients:

• pork balyk;
  
• hard cheese;
  
• salt;
  
• Italian herbs seasoning;
  
• black pepper;
  
• paprika;
  
• butter;
  
• sunflower oil;
  
• garlic.

Cooking process

The balyk is cut into pieces 2 fingers wide.

Then the filling is prepared. It consists of a mixture of butter, grated garlic, salt, black pepper, Italian herbs and paprika. The filling is mixed until smooth. Since garlic loses its pungency and aroma during heat treatment, you can add more of it.

Using a sharp thin knife, cut pockets in the prepared pieces of meat and fill them with filling. Each of them will take a little more than a heaped teaspoon.


Next, the pieces are greased with vegetable oil and sprinkled on all sides with salt, black pepper, paprika and Italian herbs.The oil will prevent the meat from drying out and reduce the shedding of spices.


To add smoky flavor to the meat, you can wrap fruit chips soaked in water in double foil. Apple, cherry, pear will do. It is enough to roll up a couple of tablespoons of large wood chips. Then the foil is pierced on top with a knife.


The meat is threaded onto a skewer with the pocket holes facing up.

Leave a small gap between the pieces to ensure even baking. The skewer is placed in a grill with burnt coals. It is better to move the coals to the sides, forming slides on the sides. A thin layer of coals is left under the skewer itself. Next, an envelope with wood chips is placed on the side with the holes facing up.

To ensure uniform roasting of meat and saturation with smoke from wood chips, the grill must be covered. If it does not have a lid, then you can cover it with foil and press something down on top so that the wind does not blow it away.


In a covered grill, meat with this size of pieces cooks for 15-20 minutes without the need for turning. Due to the butter inside, it turns out juicy and imbued with the taste of spices. It gives off a smoky aroma, obtained simultaneously from coals and wood chips.


This method can be used to cook chicken breast and other meats, but the easiest way to work with balyk is due to the shape of its pieces, since it is easier to cut them inside and stuff them.

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