How to season beef skewers. Marinade options for kebabs to keep beef kebab soft and juicy

How appetizing it looks roasted on coals and exudes smelling of fire smoke, meat - that's why people like to leave the city for nature. But what a shame it is, if instead of what you really expect, it turns out the opposite - burnt, and even rubber gum, the sight of which can easily ruin not only your appetite, but also your good mood.

In order for the beef skewers to turn out juicy and soft at the exit, you need to choose the right not only meat, but you also need to know how to marinate it correctly. The tenderloin for this dish should be without any veins, but always with small inclusions of fat, which is also great for cooking. If you take only a clean fillet, then the kebab will come out dryish. It turns out that in order for the dish to come out tasty and juicy, it must necessarily contain fat on itself. All the same, if for some reason you could not find a suitable pulp, then you can fry beef with lard, where the sequence will be as follows - 1 piece of lard every 2 slices of meat.

In this recipe, I will tell you how to properly cook beef skewers with the most delicious marinade, and so that the meat comes out soft and also juicy. Most importantly, follow all the rules described below and then you will definitely succeed. And this link for those who missed

Marinade for baking barbecue in the oven (in the sleeve) - a recipe with step by step photos

Ingredients:

• Beef meat - 1 kg
• tomatoes - 2 -3 pcs
• onion - 5 pcs
• dried basil - 1/3 teaspoon

Cooking method:

Two onions and tomatoes cut into large pieces. Then using a blender turn into a puree.

We shift the washed and cut into medium pieces meat into a saucepan and pour the vegetable mixture on top. Add salt and ground allspice to taste.

Chop the remaining onion into half rings, add to the meat and mix thoroughly with your hands.

Then cover with a plate so that it goes inside the pan. This is necessary to create oppression. Cover with a lid and place in the refrigerator. In this case, I have an evening, so I clean the kebab until the morning. Of course, if your meat is fresh, then two hours will be enough for it to marinate.

Kiwi kebab marinade

Ingredients:

• Meat - 1 kg
• kiwi - 1 pc.
• onion - 3 pcs
• vegetable oil - 2 tablespoons
• salt and pepper - to taste.

Cooking method:

With a kiwi, remove the skin with a knife, rub its flesh on a fine grater, you can grind it in a blender.

Kiwi contains a special enzyme that softens meat very well.

In the chopped and washed large pieces of meat, put the chopped onion rings, salt and pepper according to your preferences. Pour in a little vegetable oil so that it coats the meat and leaves it juicy inside. And spread the kiwi gruel, then mix thoroughly.

And leave to marinate for about 1.5-2 hours. After that, you can safely use it for its intended purpose.

Marinade on kefir

Ingredients:

• Beef - 1 kg
• onion - 4 pcs
• kefir - 300 ml
• lemon - 1/2 piece
• cilantro - 1 bunch
• paprika - to taste
• ground cumin - 1/3 tsp
• vegetable oil - 2 tablespoons
• salt and ground pepper - to taste.

Cooking method:

We wash the meat and cut it into equal squares.

We chop the onion in half rings, knead it with our hands and put it in a bowl with meat, squeeze the lemon juice there and put the cilantro. Mix well so that the juice stands out and salt.

Add black ground pepper, ground zira, paprika, pour in vegetable oil, pour kefir and mix, while kneading the meat.

Wrap the bowl with cling film and refrigerate for 3-4 hours.

How to marinate barbecue in vinegar

Ingredients:

• Meat - 1 kg
• onion - 4 heads
• vinegar 9% - 2 tbsp. l
• salt and ground pepper - to taste.

Cooking method:

For proper pickling of beef in vinegar, we need to cut the washed meat into square pieces, 50-60 grams each. Salt and pepper to your taste. We chop the onion in half rings, crush it a little with our hands and put it in the pan in layers with meat. And we moisten each layer with a small amount of vinegar.

If we leave the future barbecue to marinate from evening to morning, then it is necessary to put it in the refrigerator, and if you need to cook it quickly in 2-3 hours, then leave it to marinate at room temperature.

Most importantly, try not to overexpose the beef in the vinegar marinade, otherwise it will become hard and lose its taste in the end.

Marinade with Lemon

Ingredients:

• Meat - 1.5 kg
• onion - 1.5 kg
• lemon - 700 gr
• salt and pepper - to taste.

Cooking method:

The washed meat is cut into large pieces and transferred to a suitable pan.

Peel the onion and chop the rings and add to the meat.

Mix well and knead everything with your hands, then press down, for example with a plate and leave to marinate for about 1 hour.

Marinated meat in wine and mineral water

Ingredients:

• Beef - 1 kg
• onion - 4 heads
• bay leaf - 2 pcs
• lemon -1/2 piece
• red wine - 300 ml
• mineral water - 300-500 ml
• black peppercorns - 10-15 pcs
• salt and black ground pepper - to taste.

Cooking method:

We wash the meat, cut into square pieces and transfer to a bowl. We also add bay leaves, peppercorns, ground black pepper, salt, squeeze out lemon juice, pour in wine and necessarily mineral water, highly carbonated, so that the meat becomes soft, and of course onion rings.

You don't need to add a lot of lemon juice, as the meat can become sour.

Mix thoroughly with your hands and leave for 5 hours.

If you want to put the marinated meat in the refrigerator, then before cooking you need to get it for 1.5 hours so that it stands in a warm room.

Shish kebab marinade on mayonnaise

Ingredients:

• Beef - 1 kg
• Mayonnaise - 400 ml
• lemon - 1 pc.
• garlic - 5 cloves
• salt and pepper - to taste.

Cooking method:

In this recipe, we first need to thoroughly rinse the lemon under running water, after which we wipe it dry and rub it on a fine grater, put it aside for a while.

My beef, cut into medium pieces, cut off the veins, film and transfer to a bowl or pan.

We make a marinade in a clean bowl and for this we need to pour the mayonnaise, squeeze a lemon into it, put the grated zest, squeeze the garlic there and pepper to taste. Thoroughly mix everything until a homogeneous mass is obtained.

Salt the meat as you like, pour the marinade and knead well. Close tightly with a lid and put in the refrigerator for 8-10 hours.

During this time, our kebab will become quite soft and tender.

Beef skewers with mustard

• For barbecue, it is best to choose a tenderloin with fat, the inside of the hind leg or the rump.
• You do not need to buy frozen meat, as a rule, this dish turns out to be rather dry from it. You need to choose a chiller.
• It is also not recommended to take the finished product in the supermarket, because it is difficult to predict what will come out of it at the end.
• It is best to cut the beef into medium pieces, as large ones may not be baked from the inside, and too small ones will turn out dry.
• There should be enough marinade to completely cover the meat.
• And of course, the kebab will turn out soft if you beat off the beef before cooking.
• In no case do we allow burning and charring of the dish during frying, otherwise everything will go to waste.

Cook for health and bon appetit!!!

Beef is not the most popular barbecue meat. Nevertheless, if you use the right marinade and follow the cooking technology exactly, the beef kebab turns out to be very tasty, soft, and not at all greasy. The main condition for a successful barbecue marinade for tough, low-fat meat is the use of acid. Under the influence of acidic components, the meat fibers soften and retain a maximum of juice inside. Kebab made from veal or beef has a special aroma, which appetizingly emphasizes the smells of smoke and marinade components. That is why it is worth trying to cook it yourself. Here are the most delicious marinades for juicy beef skewers, thanks to which the meat will be incredibly soft. Try it!

Basic rules for marinating beef for barbecue

1. For barbecue, you should choose only fresh raw materials of good quality. It is better if it is bought at a farm shop or market (provided that the seller has all the documents for the product). You need to choose beef only chilled, but not frozen. Otherwise, after cooking on coals, the protein fibers will become rigid, and the consistency will be “rubber”.

To check if the meat has been frozen, just press it lightly. A fresh piece is very elastic, so there will be no indentation from a finger.

2. Do not buy already marinated meat. It is not known how long it has already lain on the counter and what quality it has.
3. To make the finished beef skewers tasty and juicy, the marinade must include an aggressively acidic component: lemon juice, vinegar, wine, kefir, etc. Acids make the raw material more porous and soft. If they are not used, the meat will turn out to be too tough.
4. The container for the marinade should be glass, ceramic or enameled. These materials do not oxidize - do not react with liquid ingredients.

What part of the beef carcass is best for barbecue?

There are several rules by choosing the ideal part of the carcass for beef skewers:

• It is better to give preference to the meat of a bull, not a cow. It cooks a little faster, retains more juice.
• When there is a choice of beef or veal, the advantage remains with more “young” meat.
• It is worth paying attention to the color of the product. In beef it is light red, in veal it is pinkish. Too dark a shade indicates spoilage or low quality meat.
• For barbecue, you need to choose one of the following parts: the inside of the hind leg, rump or tenderloin with a fatty layer.
• The meat must be necessarily with fat and without films. In beef, the color of such inclusions is light yellow, and in veal it is white.

Juicy beef skewers in vinegar-onion marinade

For cooking you will need:

• fresh beef of good quality - 1 kg;
• vinegar (grape, apple) - 2 tbsp. l.;
• onions (yellow, white) - 3-4 pcs.;
• coarsely ground black peppercorns - 1 tsp;
• odorless sunflower oil - 2 tbsp. l.;
• salt (not iodized) - 0.5-1 tsp;
• lavrushka - 2 pcs.;
• other barbecue spices - optional.

Cooking:

1. Wash the meat, clean from veins, films, bone fragments. Cut into small pieces.
2. Peel the onion, cut into large rings. Salt, knead well with your hands until the juice comes out.
3. In a large container, transfer the meat, onions, add spices. Pour in oil and vinegar. Mix well so that each piece is covered with marinade.
4. Put in a cool place for 3-6 hours.
5. Thread the pickled pieces of meat on skewers at a distance of about 1 cm from each other. Grill on smoldering coals (grill, grill). Readiness to check with a knife: if blood flows out, then the beef is still raw, if a clear liquid oozes from the puncture, the barbecue is fried.
6. Serve hot.

You can serve this barbecue with fresh or baked vegetables. Great idea for serving with meat - ajapsandal- a warm salad of their baked vegetables. It can be cooked in the oven, as I showed in, or baked directly on the coals, observing the same proportions of the ingredients. Great "company" for delicious meat!

Kiwi marinade will make even tough beef amazingly soft.

Compound:

• beef (veal) - 3 kg;
• coarse salt - 0.5 tsp;
• pepper - a pinch;
• seasoning for barbecue - 1 tbsp. l.;
• onions - 5-6 pcs.;
• large tomatoes - 2 pcs.;
• kiwi - 1-2 pcs.

Cooking method:

1. Rinse meat, dry with paper towels. Trim off all excess. Cut into portioned pieces, the size of a matchbox.
2. Wash the tomatoes, cut into slices.
3. Peel the onion from the husk, cut into rings.
4. Kiwi cut into two halves, take out the pulp with a spoon. If the fruit is too hard, remove the peel with a knife. Cut into small cubes.
5. Put the meat pieces and vegetables in a large bowl, add salt, pepper and seasoning. Mix everything well, cover with a tight lid. Install oppression from above.
6. After 2-3 hours, the kebab can be fried.

Kefir marinade for juiciness and tenderness of rough meat

For 1 kg of beef you will need:

• onion - 1-2 pcs.;
• medium-fat kefir - 250 ml;
• dried mint - 1 tsp;
• salt - 0.5 tsp;
• pepper mixture - 2 pinches.

Cooking process:

1. Chop the onion into rings.
2. Meat cut into medium cubes.
3. Combine salt, pepper, mint. Rub this mixture over each piece of beef.
4. Put the meat in a large container, pour kefir and add the onion. Mix everything well, cover with a lid. Put the kebab in the refrigerator for at least 5-6 hours.
5. Squeeze the pickled pieces lightly, chop on skewers. Fry on each side for 4-5 minutes until cooked through.

Fragrant Uzbek marinade- Another great option for any meat with tough fibers. Highly recommended for oriental food lovers. The fat tail fat used in can be replaced with bacon or lard.

Mineral water marinade recipe - simple and quick

What is necessary:

• veal (beef) tenderloin - 1 kg;
• onions - 1-2 pcs.;
• garlic - 2-3 teeth;
• lemon pepper - 1 tsp;
• salt - 0.5-1 tsp;
• unsweetened sparkling water - 1 liter.

How to pickle:

1. Cut the beef into small equal pieces.
2. Finely chop the garlic (push through a press).
3. Peel the onion from the husk, cut into rings or half rings.
4. Put the chopped meat on the bottom of a deep container. Add salt, pepper, garlic and onion. Mix well.
5. Pour mineral water so that each piece is immersed in water.
6. Leave to marinate for 1-2 hours.
7. Thread the shish kebab on skewers, fry on the grill for 10-20 minutes. If during the cooking process the pieces burn strongly, you can pour them with marinade.

The juiciest barbecue in lemon marinade

Grocery list:

• beef, cut into pieces - 1 kg;
• lemon - 1 pc.;
• onions - 2-3 pcs.;
• soda - 0.5 l;
• lard (slices 1-2 cm thick) - 150-200 g;
• salt and pepper - to taste.

Step by step recipe:

1. Cut the onion into rings, salt and pepper. Stir for 1-2 minutes until it releases juice.
2. Put the beef in a deep container, cover with onions, mix.
3. Leave to marinate for 20-30 minutes.
4. Squeeze out lemon juice. Combine it with mineral water.
5. Pour the meat with onions with the resulting liquid, cover with a tight lid, put a load on top. Marinate in a cold place for 1-1.5 hours.
6. Thread the kebab onto skewers so that there are pieces of bacon around the edges. Fry until done, turning frequently.

Also, beef or veal pulp can be marinated in mayonnaise with onion- this one is suitable for any meat, especially lean. Mayonnaise, when roasted on coals, forms a crust that will keep the juiciness of the dish. But note that only suitable for pickling homemade mayonnaise, without additives and synthetic preservatives.

Wine marinade for breathtaking taste and softness

List of components:

• beef with a fatty layer - 2 kg;
• onions - 2-3 pcs.;
• salt - to taste;
• seasoning "Provencal herbs" - 1 tbsp. l.;
• crushed black pepper - 2 pinches;
• dry wine - 500 ml.

Detailed cooking recipe:

1. Wash the meat, dry it, cut into portioned cubes.
2. Cut the peeled onion into rings of medium thickness.
3. Place the beef in a glass bowl. Sprinkle with onions, salt, pepper, add seasoning. Mix well, lightly "massaging" each piece.
4. Pour wine, cover.
5. Marinate for about 4 hours in a cool place.
6. Cook the barbecue on the grill, frying on all sides until golden brown, periodically pouring over the remnants of the wine marinade.

Soy-garlic marinade for the most fragrant kebab with a piquant taste

List of ingredients:

• beef - 600 g;
• soy sauce - 100-120 ml;
• lemon - 2 pcs.;
• salt - to taste;
• crushed tarragon (tarragon) - 1 tbsp. l.;
• garlic - 5-6 cloves.

Cooking:

1. Cut the lemons in half, squeeze the juice from each half in an amount of 100-125 ml.
2. Mix juice with soy sauce.
3. Chop the garlic very finely, crush in a mortar or push through a press.
4. Meat cut into small pieces, salt. Rub garlic and tarragon on all sides.
5. Place the beef in the bottom of a large bowl and pour over the soy-lemon sauce.
6. Marinate in the refrigerator for 10-12 hours (preferably overnight).
7. Roast on hot coals until tender. The barbecue will be even more juicy. if in the process of frying pour it with marinade.

Pomegranate barbecue marinade

Ingredients:

• veal (beef) tenderloin - 2 kg;
• onion turnip - 2-3 pcs.;
• concentrated pomegranate juice - up to 1 liter;
• salt - 2 pinches;
• sunflower oil - 2 tbsp. l.;
• seasonings (black peppercorns, suneli hops, cilantro seeds) - 0.5 tsp each.

Cooking Instructions:

1. Meat cut into pieces for shish kebab.
2. Crush the spices in a mortar with salt.
3. Grate the beef with seasonings, put in a large bowl (pot).
4. Drizzle with oil, add onion.
5. Pour in pomegranate juice and stir.
6. Cover with a plate or heavy lid so that the juice covers the meat well.
7. Leave in the refrigerator for 24 hours.
8. Fry shish kebab according to standard technology.

Ribs on kvass - very fragrant and tender

Ingredients:

• beef (ribs) - 1 kg;
• natural bread kvass - 1 l;
• cumin - 1 tsp;
• rosemary leaves - 5 g;
• garlic - 1-2 teeth;
• salt - to taste;
• pepper - to taste.

Cooking:

1. Crush spices and herbs in a mortar.
2. Cut the ribs one by one. Wipe with the resulting mixture.
3. Transfer to a deep bowl, pour kvass.
4. Marinate in the refrigerator for 8-12 hours.
5. Cooking beef ribs on the grill.

This dish will be a great addition. homemade ketchup. Sweet and sour spicy sauce made from selected tomatoes - maximum taste and no chemicals. I have been cooking for a long time and I advise you to get addicted to this habit too!

Beer marinade with mustard

Components for 1-1.5 kg of beef:

• light live beer - 1 l;
• mustard - 1 tbsp. l.;
• salt - 1 pinch;
• onion rings - 1 pc.

How to pickle a juicy kebab:

1. Put the meat in a large saucepan, cover with chopped onions.
2. Add salt and mustard to beer. Stir.
3. Pour the meat with the resulting liquid.
4. Cover with a plate, leave in the refrigerator overnight.
5. Grill over hot coals until tender, basting occasionally with marinade for extra juiciness.

Kebabs are usually made from lamb or pork, choosing the most tender, juicy meat. Even chicken shish kebab has already become quite popular, and seafood connoisseurs prepare fragrant red fish shish kebab. Beef kebabs are made much less often. Even experienced cooks are afraid that the dish will turn out to be too tough, the meat will lose its aroma, softness, and will be badly chewed. Of course, if the meat is poorly prepared, not marinated in a special composition, even juicy pieces of fresh beef will become “cardboard” after frying over an open fire.

The most important thing is to know how to marinate beef kebab so that it impresses everyone with its delicate aroma and rich bouquet of flavors. Then you can easily cook a great dish of ordinary beef. You will not only save a lot of money, but also amaze the imagination of all the lucky ones who will be able to try your shish kebab that melts in your mouth. Remember the secrets of marinating beef in order to regularly cook the most delicate juicy shish kebab from it with great taste.

We prepare the marinade and soak the beef. A few nuances
First of all, it is important to pay attention to a number of important points. It is necessary to properly cut the meat, carefully process it and prepare for marinating, follow the sequence of actions. The marinade also needs to be prepared in such a way that it is not too spicy, sour. You can not overdo the meat in the marinade.
Remember all the nuances so that your beef kebab quickly becomes a signature dish!

Marinade options for beef skewers
You can come up with an infinite number of marinades for beef. As additives use any spices, vegetables, spices, herbs. The main thing is not to forget about strong preservatives when choosing one among vinegar, citric acid and red wine. Vinegar is the best tenderizer for meat, while red wine is the mildest for beef.

1. A simple marinade for beef. You can quickly marinate meat if you choose the simplest marinade option. Purchase ready-made barbecue spices, take two onions and apple cider vinegar. Pieces of meat should be rubbed with spices, but leave half the bag for the marinade. Cut the onion into rings, immerse it in the marinade. After rubbing the meat, dip it into your marinade so that the pieces are completely covered with liquid. Vinegar for this needs to be diluted with water, about one to two. If the meat is tough enough, the concentration of vinegar should be higher.
   
2. Red wine and garlic marinade. Red wine marinade will add an original taste to your barbecue. Finely chop two onions, a large head of garlic, chop a mint leaf. Add it all to red wine. You can supplement the marinade with dry parsley, put a pinch of dill. Red wine should be diluted with water in a ratio of one to two. If you like the flavor of garlic and want to intensify it, you can take another clove and rub each piece of meat with it. After frying, the beef will acquire a particularly bright aroma, original taste.
   
3. Marinade with bay leaf. You can perfectly marinate beef under pressure. Take peppercorns, grind the bay leaf, chop the onion finely. Rub the pieces of meat with salt, and then rub in the seasonings and some black pepper. Lay the beef in a deep dish in layers, sprinkling each layer with peppercorns, onion and bay leaf powder. Then you need to press down the meat with a press and leave for five hours.
   
4. Shish kebab in tomato sauce. An excellent marinade is obtained from tomato juice, grape vinegar, carrots and bell peppers. Pepper should be taken red, dark shade. Cut the onion into rings, carrots into thin slices, bell pepper into small cubes. Rub your beef with salt. Place the pieces of meat in a deep bowl, sprinkle vegetables on top, and then pour grape vinegar and tomato juice in a ratio of one to two. Then mix everything thoroughly with your hands, kneading the beef and vegetables. Leave the mass under pressure for 5-6 hours.
   
5. Marinade with cloves. An exquisite marinade with cloves will add a very subtle original taste to your barbecue. Take a few cloves, finely chop the peas. The rest of the cloves (8-10 pieces) should be put in the marinade. Rub the pieces of meat with salt, and then rub the clove powder into the beef. Chop a small bay leaf, finely chop the onion. Add all this to apple or grape vinegar along with whole cloves and a few peppercorns. Pour marinade over beef and mix well. In this composition, you need to keep the meat for about 3-5 hours.
   

Pay attention to the dishes in which you will soak your barbecue. These should be clay, ceramic, or well-enamelled containers. In simple dishes, meat can acquire an unpleasant metallic taste.

Marinate beef for barbecue with pleasure, try different recipes, get unique tastes!

In order to cook beef skewers, which melts in your mouth, you need to know some secrets of its proper preparation. By marinating meat in marinades of different composition, you can get a large number of flavors.

Traditional - these are pieces of marinated meat, fried over an open fire. But if you do not have the opportunity to go out into nature and cook barbecue properly, then in this case you can use the oven. Many will say that such a barbecue will not be so tasty, since it does not smell like smoke. Today in stores you can buy liquid smoke, thanks to which your barbecue will be no worse than barbecue cooked on an open fire.

Before, how to cook beef skewers, you need to choose, first of all, the meat from which it will be prepared. Do you know how to choose the right beef? The meat must be the first freshness and from a young individual. Choose meat that has very little fat, then your barbecue will definitely not be dry and bland. To determine the degree of freshness of meat at the time of its purchase, simply press it with your fingers.

If it is fresh, then the tissues will quickly take on their previous shape after pressing. Pay attention to the color of the meat, it should be a pleasant red-pink color. The brown color of the meat indicates that it has been stored for a long time and has managed to oxidize in the air.

As for marinades, there are a huge number of them for every taste. It so happened that we cook most of the time beef skewers with vinegar and mayonnaise. But in addition to this type of marinade, you can also use products such as ketchup, wine, spices, sour cream, vegetable oil, vegetables, especially onions. Juices, beer, kefir, cognac can also be used in the marinade. Remember that meat must be marinated in dishes that do not oxidize.

Beef skewers. Best Recipes

Beef kebab - recipe

Ingredients:

• 2 kg beef meat,
• Vegetable oil - 5 tbsp. spoons
• Dijon mustard - 2-3 tbsp. spoons,
• Lemon - 1 pc.,
• Spices: cardamom, black pepper, Provence herbs,
• Salt to taste

Before, how to marinate beef skewers, cut the meat into small pieces and put it in a container in which it will marinate. In a separate bowl, combine vegetable oil, Dijon mustard, spices, sliced ​​lemon, and salt. Pour the marinade over the beef and mix well with your hands. The meat should be marinated for 5-6 hours in a cool place.

For this, it is best to put it in the refrigerator. After this time, the meat can be put on skewers and fried on a fire or on the grill. Cooking time is about 40 minutes.

Beef skewers in tomato marinade - recipe

Ingredients:

• Beef meat - 2 kg.,
• Tomato paste - 100 gr.,
• Olive oil - 50 gr.,
• Salt to taste
• Onions - 2-3 heads
• Spices: ground black pepper, coriander, paprika

Ready beef skewers, marinade marinated according to this recipe turns out to be unusually tasty, without a vinegar smell and with a beautiful fried and crispy crust. If you use tomato juice instead of pasta, then add a little more of it than the paste indicated. So, put the beef, cut into small pieces, in a deep bowl.

Cut the onion into rings with a sharp knife. Mix olive oil, spices, salt and tomato paste. Pour the marinade over the meat and stir until the marinade is evenly distributed. After that, transfer the meat to another bowl, alternating it with onion rings. The meat should be marinated for at least 4-5 hours. You can fry such meat on a fire, barbecue, as well as in the oven.

Oriental beef kebab - recipe.

Ingredients:

• Beef meat - 2 kg.,
• Soy sauce - 3 tbsp. spoons,
• Olive oil - 50 ml.,
• Garlic - 3-4 cloves
• Ginger root - 1 pc.,
• Spices: cilantro, savory, turmeric.

Before, how to marinate beef skewers, cut the beef meat into 5 by 5 cm pieces. After that, you can start preparing the marinade. Rub the ginger root on a fine grater. Peel and chop the garlic. Combine soy sauce, olive oil, garlic, ginger, spices and salt. Mix the mixture well and pour it into a deep bowl. Put the meat into it and mix. Leave it to marinate overnight in the refrigerator.

Soy sauce softens meat well, so it cooks quickly enough. Barbecue is kept on hot coals for about 20-30 minutes. Served like this juicy beef skewers mostly with brown rice and seafood salads. A special Chinese sweet and sour plum juice is used as a sauce. Soy sauce goes well too.

Beef skewers in pomegranate juice - recipe

Ingredients:

• Beef - 2-2, kg.
• Pomegranate juice - 1 cup
• Orange - 1 pc.,
• Salt to taste
• Spices: rosemary, cloves, ground black pepper, dried vegetables

It's just amazing beef skewers marinade. Pomegranate juice, like cherry juice, helps to soften the meat, and at the same time gives it a beautiful red color. The orange in the marinade will fill the meat with unique notes of citrus. Rinse the meat well, then cut into pieces of the same size. Transfer it to a saucepan, then pour it with pomegranate juice. Salt, sprinkle with spices.

Twist the orange into a meat grinder or chop with a brander. Thoroughly mix beef with marinade. Cover the saucepan with a lid and place in the refrigerator. The longer the meat will stand, the better it will soak. Baste the skewers with the remaining marinade while grilling. It is served hot on lettuce leaves with fresh vegetables.

A piquant aroma and a sweet and sour taste are also given to shish kebabs by alcoholic beverages. Most often used for these purposes dry white and red grape wine.

Beef skewers in red wine - recipe

Ingredients:

• Beef - 1.5 kg.
• Dry red wine - 200-300 ml,
• Black ground pepper
• Onions - 2 pcs.,

Preparing such a barbecue is very simple. The meat washed under running water is cut into thin slices, poured with wine, sprinkled with black pepper, salt and sprinkled with chopped onion rings. As usual, refrigerate for at least 4 hours. You can fry it outdoors, on the grill or in the oven. Ready soft beef skewers and juicy served with fresh vegetables.

Beef skewers with vegetables - recipe

Ingredients:

• Beef meat - 2 kg.,
• Mayonnaise - 100 gr.,
• Ketchup - 100 gr.,
• Zucchini - 1 pc.,
• Bulgarian pepper - 1 pc.,
• Cherry tomatoes - 2-3 pcs.,
• Ground black pepper
• Salt to taste

This type of beef, perhaps, can be called one of the most common, but, nevertheless, it is worthy of attention, despite the simplicity of preparation, and it is very simple to cook it. Chopped meat is marinated in mayonnaise with ketchup and a little salt and black pepper. Vegetables are cut into circles and rings. Put vegetables and meat on the skewer, alternating.

Now let's see how to cook delicious beef skewers in the oven. Beef kebab in the oven is the best way to enjoy your favorite dish with your family at any time of the year, in the absence of the opportunity to cook it outdoors. There are several ways to prepare it. So beef meat can be cooked on skewers, skewers, on a wire rack, in foil and even in a jar. Whichever method you choose, you need to decide on the marinade.

Ingredients:

• Beef - 2 kg.,
• Liquid smoke - 4 tbsp. spoons,
• Soy sauce - 70-100 ml.,
• Pepper mix

Beef should be cut into medium-sized portions. Pour water over meat and add liquid smoke. Soak the meat for about 2 hours. After that, it is necessary to drain the water, but at the same time the meat itself does not need to be washed, otherwise you will wash off all the smell of smoke with water. So, after that, add soy sauce, salt and pepper to the beef. Stir and let it sit for another 2-3 hours. Thread the meat onto skewers or skewers and bake in the oven at 180-200 C for about 35-40 minutes. After that your beef skewers in the oven ready.

Beef skewers in a jar - recipe

Ingredients:

• Beef - 2 kg.,
• Bacon or overgrown bacon - 300 gr.,
• Liquid smoke - 3 tbsp. spoons,
• Mineral water - 2-2.5 cups.,
• Spices: pepper, coriander, basil, Provence herbs
• Salt to taste
• Three-liter jar
• skewers
• Foil

So, let's go into detail how to make beef skewers in the bank. First of all, marinate the beef. Bacon or overgrown lard does not need to be marinated. To do this, fill the beef with mineral water. Add salt and spices. Thoroughly mix the meat and leave it for 5 hours to infuse. After that, string a piece of meat on a wooden skewer, then put on a piece of bacon, then again comes a piece of meat, and so on. Following this principle, thread the entire marinated beef on skewers.

Take a three-liter jar. Pour liquid smoke into it. If desired, you can put onion sliced ​​\u200b\u200bin rings on the bottom of the jar. Put the skewers in the jar. As a rule, three kebabs (skewers) are placed in one jar. Wrap the neck of the jar with foil folded in three or two layers. After that, put the jar of kebabs in the oven. The oven should be cold - this will allow the jar not to burst from rapid heating. After putting the jar, the oven is heated to a temperature of 200C. The barbecue takes about 40 minutes to cook.

We hope that thanks to our advice, you will always succeed only delicious beef skewers. And finally, let's see a step-by-step recipe for cooking beef skewers with mayonnaise and wasabi.

This is an amazing dish. How many people, so many recipes for its preparation. In my opinion, every housewife has her own secrets for soaking and marinating meat for barbecue. I also do not lag behind others and each time I try to improvise a little in order to derive the formula for the perfect barbecue for myself. And this process is endless.

Every time I do something different. One remains unchanged. Meat for barbecue should be the freshest. It's good if the meat is steamed. True, if we consider that fresh meat is considered only two hours after slaughter, then the dream of fresh meat will remain a dream. At a minimum, meat should not be pre-frozen. Well, if there is tension with such meat, then, at worst, any meat will do.

In this case, you need to focus on the marinade. The marinade should be complex and very spicy. There are two ingredients that a barbecue marinade cannot do without. It's onion and lemon. The rest is up to you. I can say that it is onion, and in particular onion juice, that makes barbecue meat soft. So let's get ready wbeef ashlik with mayonnaise and wasabi.

Ingredients:

Beef skewers with mayonnaise and wasabi - recipe

The earlier you marinate the meat for barbecue, the tastier the meat will be. I always do this the day before or even two days before the scheduled event. Cut the meat into not very large pieces. If we made barbecue on skewers and on the grill, then the pieces of meat would be bigger. And since we will be making barbecue on wooden skewers in the oven, cut the meat into cubes about two by two centimeters in size.

Finely chop the lemon with the skin on. Collect all the juice.

Peel the onion, cut into large pieces and chop in a blender.

Combine onion and lemon in one cup.

Add horseradish.

Add mustard.

Now Wasabi.

And finally, my favorite Tabasco sauce.

Season the prepared marinade with mayonnaise.

Salt the meat a little, because there is nothing salty in the marinade.

Pour marinade over meat.

Mix meat with marinade. Straight with your hands, feel free to remember the meat well. From this procedure, it will only become softer.

Cover the bowl with cling film and refrigerate.

The next day, when you are going to fry kebabs, soak wooden skewers in water half an hour before. Then prick the meat onto skewers. The meat should be strung tightly together so that it does not dry out.

So that the kebab does not dry out during frying, place it in a glass heat-resistant dish lined with foil. If necessary, you can cover the meat with foil so that it does not burn.

Put the kebab in an oven preheated to 200 degrees for forty to forty-five minutes.

When the meat is browned from the top, turn the skewers over and put the kebab back in the oven to roast.

Strain the remaining marinade.

Keep only the drained liquid component of the marinade, discard the rest.

Pour the drained marinade over the meat and put back in the oven.

Most importantly, do not overdry the meat. Unfortunately, I missed the moment when it was necessary to get the barbecue. Spoke on the phone. Everyone knows that if a woman speaks on the phone, there is even a fire, even if there is a flood, she will not notice.

Beef skewers with mayonnaise and wasabi succeeded. Albeit a little dry. You, I'm sure, will do better. Add a lot of vegetables to the kebabs. I especially love sweet red peppers and tomatoes.

Beef skewers with mayonnaise and wasabi. Photo

Shish kebab is a dish of all times and peoples. One cannot but agree with this statement, because the history of this dish goes back to primitive times. Roasting meat on coals using skewers or wooden sticks is known to all peoples of the world because of the ease of preparation, however, it differs significantly in the types of meat, marinating methods and sauces and side dishes served together. In Russia, for example, already in the Middle Ages, the meat of a hare and other animals was traditionally cooked on a spit.

Nowadays, not one trip to nature is complete without cooking meat on coals. Shashlik has already become a traditional dish for the May holidays. And this is not at all surprising, because shish kebab is a fragrant, satisfying, and most importantly very tasty dish. In Armenia, there is even a competition - a barbecue festival.

Shashlik is made from pork, lamb, beef, etc. There are many different recipes for this dish. Beef shish kebab has many advantages, for example, it is not as fatty and high-calorie as pork, it does not have an unpleasant odor like lamb.

Beef skewers. What is the best part to take?

Before you go to barbecue, you need to choose the right meat. When buying, you need to pay attention to the appearance of the meat. It should not be sticky, without blood and other liquid, and there should not be an unpleasant odor.

For cooking beef kebab, young meat is best suited, because. the beef itself is quite tough. You can determine which meat is in front of you by color - the darker the meat, the older the animal. The beef should be red.

For beef skewers, fillet or brisket is best. The hind leg is also suitable for frying, but it is recommended to use only its inner part for this purpose. The meat is softer and more tender there. If there is a choice, it is best to take bull meat or veal.

But whatever meat you choose, the main thing is to choose the right marinade. The juiciness, softness and taste of the kebab completely depend on it. Each type of marinade is special and gives the meat its own unique aroma and taste. Below we have selected the simplest and most popular marinade recipes.

Beef skewers. The most delicious marinade, so that the meat is soft.

Beef differs from other types of meat in a denser meat structure. But when cooked to taste, it is in no way inferior to other types of meat. It requires a longer pickling and the composition of the marinade can be called more "aggressive". This marinade makes the finished meat more juicy and soft. Next, we will consider a marinade recipe with the addition of dry red wine. The wine will give the meat a sour-sweet taste and a very pleasant aroma.

Products:

• One glass of dry red wine
• Two medium bulbs
• One head of garlic
• Vegetable oil
• Salt, rosemary, basil, red pepper to taste

1. Rinse the meat well under running water. Cut the beef into medium-sized pieces and set aside.

2. Wash and cut the onion into large rings. Peel and finely chop the garlic.

3. Put the meat in a marinating dish and pour over the wine. Add rosemary to it.

Tartaric acid can soften even the toughest meat fibers.

4. Add onions to the dishes with meat. Salt and pepper to taste. There we add quite a bit of vegetable oil.

5. Mix well, cover with a plate, put some kind of press on top (jar, etc.). Let marinate in the refrigerator for 10-12 hours.

6. We fry the barbecue on the coals until fully cooked. Bon Appetit!

Beef skewers with kiwi marinade

This recipe is perfect for those in a hurry, as the meat marinates very quickly. Such a marinade is suitable even for old, harsh meat, if suddenly you had to buy one. Despite a very simple and quick recipe, the meat turns out to be very soft, tender, and thanks to kiwi, it acquires a pleasant and unusual sour taste. The kebab is guaranteed to be soft and juicy.

Products:

• One kilo of beef
• one kiwi
• Three onions
• Two tablespoons of vegetable oil
• Salt, pepper to taste

1. We clean the kiwi from the peel. Grate or grind in a blender until gruel is formed.

The more acidic the kiwi, the softer and tastier the finished meat will be.

2. We clean, wash the onion and cut it into large rings. We salt quite heavily so that the onion starts up the juice.

3. We wash the meat, cut into medium pieces. Add pepper and vegetable oil.

Vegetable oil "seals" the meat and it remains juicy inside.

4. Put the meat, onion and kiwi in a bowl. Mix well for two to three minutes and leave to marinate in the refrigerator for an hour and a half.

5. Grill on charcoal until fully cooked.

Beef skewers. Marinade with vinegar.

There is a myth that vinegar makes meat tough, but in the next recipe we will dispel it. Thanks to the marinade with vinegar, the meat will turn out tender, juicy, soft and very tasty. In addition, it is very difficult to find a marinade that would tenderize meat just as effectively and be so budget-friendly.

Products:

• Kilogram of beef without fat
• Three onions
• Half a tablespoon of salt
• One teaspoon of pepper
• Half a tablespoon of soy sauce
• Three tablespoons of 9% vinegar
• Sunflower oil to taste
• You can add meat seasoning if you like.

1. Rinse under running water and cut the beef into medium pieces. Approximately 3 centimeters thick. We put it in a bowl.

2. Cut the onion into fairly large rings and put it on the meat.

3. Add vinegar, soy, pepper, salt, oil to the meat and mix well for several minutes, trying to separate the onion rings. Here, if desired, add seasoning for meat.

4. Cover the bowl tightly with a lid and send it to the refrigerator for 3-4 hours.

Marinated meat can be stored for no more than a day.

5. We fry the barbecue on the coals. Bon Appetit!

Marinade for beef skewers with lemon.

This recipe is quite simple, but very effective. The wine gives the meat a pleasant flavor, and the lemon helps make the beef soft and juicy. This marinade will give your dish a unique taste and amazing aroma.

Products:

• Kilogram of beef
• Three hundred milliliters of dry red wine
• half a lemon
• Four onions
• peppercorns
• Bay leaf
• Salt, ground pepper to taste
• Mineral highly carbonated water

1. We wash and cut the meat into medium pieces and put it in a bowl.

2. Add bay leaf, salt, pepper to the meat and fill it all with red wine.

3. Wash the onion well and cut into rings. We add it to the meat.

4. Squeeze lemon juice from half a lemon into a bowl, and then put the lemon itself. It may not be cut.

5. Add mineral water and mix well for a few minutes. Leave in the refrigerator for 5-6 hours.

6. 2-3 hours before cooking, we take the meat out of the refrigerator and leave it to brew in a cool place.

7. Cooking a dish on the coals. Bon Appetit!

Marinade for beef skewers with kefir.

Another, probably the most popular and easiest way to marinate meat is to do it on kefir. And it's no wonder he's so popular. This is the best marinade in the hot season. Shish kebab marinated on kefir turns out to be very soft, and onions and spices give it a wonderful aroma. If you have never tried this marinade, then by all means do it.

Products:

• One kilo of beef
• Three - four bulbs
• Three hundred milliliters of kefir
• Lemon
• cilantro
• ground zira
• Vegetable oil
• Salt, black pepper, paprika, hot ground pepper to taste

1. Rinse well and cut the meat into large equal pieces. Put it in a bowl.

2. Rinse and cut onions into large half rings. Add it to the meat and drizzle with lemon juice.

This marinade is prepared very quickly, and most importantly, it is simple. It does not require large cash costs, as well as some skill. It is suitable for both beginners and experienced barbecue lovers. The finished dish will have a unique spicy, but at the same time delicate taste.