Shashlik is tasty dish for food, from which the mood rises and bliss for the body comes. There are many varieties of it, but the classic one is always from meat:. The exceptions are chicken and fish.
Threading pieces of meat on skewers and grilling over charcoal according to certain rules is a classic. perfect cooking smoky meat.
Cooking on skewers in the oven, in a pan of minced meat and different fish in the following articles.
Rules for cooking classic barbecue
For cooking, it is better to take young and juicy meat. To get good results. the following rules must be observed:
- Avoid cooking with frozen meat. Because frozen meat contains significantly less nutrients than fresh meat. No matter what they say, no matter how marinated, the fibers from frozen meat will be tough.
- Avoid cooking from fresh meat, from a freshly slaughtered animal. Blood should drain from the carcass, the meat should “rest” for several hours, lie down. In the old days, it was generally considered a ban to cook dishes immediately from shot game - it should take 2 - 3 days.
- Stringy meat is not suitable.
The best brazier for cooking barbecue is the traditional brazier, which is used by most modern people. What are the barbecues in our modern life, you can see in the blog.
According to experts and people from the people, the best firewood is firewood from the vine. Next in descending order of quality are: white locust, dogwood, blackthorn, beech, oak. you already understood that only deciduous trees are suitable.
The criterion for the quality of firewood is the quantity and heat of coals.
Buy better ready-made charcoal and use it. As a rule, coal sold in bags is made from birch chocks.
If you use firewood, it should burn almost smokelessly, give a lot of coal with a good heat and not be tarry - such is the quality of the firewood itself.
The height of the brazier, for frying meat, should be such that the meat is located 10-15 cm above the coals, or even lower. It is more convenient to make a brazier with grate (small) and a blower in order to create traction depending on the wind and weather.
In the absence of a brazier, a hearth for frying a barbecue can be folded from improvised non-combustible material: stones or bricks.
Classic pork skewers - how to marinate with vinegar to eat deliciously
Products:
- 2 kg of not too fatty pork belly or
- 3 kg brisket on the bone (also very tasty)
- 100 ml white wine vinegar
- 1 kg of onion
- salt pepper
For submission: 4 sweet onions + thick or thin lavash
Recipe:
cut into pork belly identical pieces with particles of fat.
Chop the other piece with the ribs in this way. so that the meat is located along the bone.
Cut each onion in half lengthwise, then cut into very thin half rings. Mix onion and vinegar, season well with black pepper. Mix meat and marinade in large saucepan mix by hand for 5 minutes. Then tightly fold the meat with the marinade into a container, cover with a lid and marinate at room temperature 2 - 3 hours.
Choose wide and flat skewers so that the meat does not turn when frying.
Thread the meat in such a way that it runs along the skewer without hanging from it. The pieces should be of the same size and quality so that they cook evenly. Then lay the skewers with meat at a distance of 10-15 cm from the coals and fry, not forgetting to turn them evenly, until cooked and browned.
In a large bowl, coarsely chop the onion, take a large piece of pita bread and use it to remove hot pieces of meat. Sprinkle skewers in a bowl with onions. So he passes heat treatment, absorbs the taste of meat and becomes a separate snack.
It looks like a dish of ribs, if you decide to perform this option classic cooking meat with bone and wine vinegar.
Pork kebab recipe with mineral water marinade
Products:
- 2 kg pork neck
- 4 bulbs
- mineral water
- ground black pepper, ground coriander, salt
Recipe:
Cut the pork meat into pieces, cut the onion into half rings, pepper and sprinkle with ground coriander.
Put the meat together with the onion in a saucepan and pour mineral water to cover the meat. put oppression on the meat and leave for 4 hours. Then salt the meat to taste. Next, you should string pieces of meat on skewers according to all the rules and fry over coals.
Classic lamb skewers - a dish for the festive table
Products:
- 500 g lamb
- 2 onions
- 100 g green onions
- 200 g tomatoes
- 0.5 lemon
- 1 tablespoon of vinegar
- 1 tablespoon oil
Recipe:
Cut into even pieces (20 - 25 g) the kidney part or the pulp of the hind leg of lamb, put in a bowl, salt, sprinkle with ground black pepper. Then put the grated onion there, pour over the vinegar, mix and keep in a cold place for 5-6 hours.
The meat of young lambs is not watered with vinegar, but sprinkled with pepper, salt, parsley and kept for 2-3 hours in the cold.
Grill the kebab over coals for about 15-20 minutes. Rotate the skewers frequently to ensure the meat cooks evenly.
Ready pieces of meat should be removed from skewers, put on a dish, pour over with oil. Serve for garnish green onion, sliced tomatoes, lemon. boiled rice. Separately serve dried ground barberry or pomegranate juice.
Beef skewers - the most delicious marinade to keep the meat soft
Recipe:
According to this recipe, the meat becomes soft even if it was very tough. Meat can be taken even frozen. Let the meat thaw. Then cut the beef meat into pieces from a matchbox.
Sprinkle a layer of allspice on the bottom of the pan. Top it with a layer of bay leaf. Lay a layer of onion cut into rings, a layer of meat on top, salt and pepper with red ground pepper, put a layer of onion again and so on alternate. The last layer should be onions. Put a layer of bay leaf on top of it.
Put a layer on top of the bay leaf layer tomato paste in a thick finger and vinegar (put 1 tablespoon of vinegar per 1 kg of meat). Cover all this with an inverted plate and put about 10 kg of oppression on top. Endure the day. After a day, drain the yushka, throw out the top layer of lavrushka and transfer the meat to another dish, leaving the bottom layer of lavrushka and peppercorns in the old one.
Then squeeze the lemon into the meat, add dry white wine. After 2 hours, you can fry with skewers in the grill with hot coals.
Lamb barbecue with vinegar: a classic way of cooking meat in Tajik style
Products:
- 1200 g lamb
- 200 g onion
- 50 g vinegar 3%
- 30 g zira
- 50 g greens
- ground black pepper, salt
Recipe:
Cut lamb meat into 25 gram pieces. Salt, pepper, mix with finely chopped onion, cumin, pour vinegar and put in the cold for 4 hours.
Then string the pieces of meat on skewers and fry over hot coals.
When serving, lay the meat on a plate and sprinkle with chopped onions and herbs.
Marinades for pork barbecue: how to marinate meat in pomegranate juice
Products:
- 2 kg pork neck
- 1 glass of fresh pomegranate juice
- 4 tomatoes
- onion
- cloves, basil greens, parsley, ground black pepper, salt
Recipe:
Cut the pork into portions and lay as the first layer in enamel pan. Cut the onion into rings and lay in a second layer. Finely chop the greens and sprinkle the meat with onions.
Then put carnation flowers on top and pour pomegranate juice. Place the container with marinated meat for 4 hours in a cool place. Stir every hour. Salt before the last stirring.
As a result, start stringing meat on skewers, alternating with circles of tomato and fry over coals in the grill.
Shish kebab: a signature pork recipe, and marinade from the people - with beer!
Products:
- 2 kg pork (neck)
- coarse sea salt
- 5 bulbs
- 500 ml dark live beer
- 5 - 6 sun-dried tomatoes
- ground black pepper
Recipe preparation:
Wash and dry the meat. Cut it into large pieces so that each has fat.
Then make the marinade: grate the onion and transfer the onion pulp to the bowl with the meat,
salt and pepper to taste, pour in all the beer. Stir and marinate for at least 5-6 hours.
Then remove from the marinade, string on metal skewers and fry on the grill over coals from apple, pear or aspen firewood. Reviews from the people are excellent, the people are in the subject!
How to cook juicy pork skewers on the grill - video
Enjoy your barbecue on the coals, in the fresh air, with a smoke!
The barbecue season traditionally begins in the spring, after Easter, and lasts until the very end of autumn. There are, of course, those who cannot refuse tasty and fragrant pork or pork cooked on a fire. chicken meat even in snowy winters. In order for it to turn out the way we just wrote, you must not only turn the skewers over in time and make sure that the meat does not overcook, but first marinate it correctly. Surely every family has its own traditional recipes transmitted from father to son, or even daughter, for many generations. That's right, traditions must be respected, but you can sometimes experiment, and then, perhaps, one more will be added to your family homemade recipes.
So, we present you classic and new, non-trivial marinade recipes for delicious, homemade.
Shish kebab marinated in onions. Recipe
This sourdough kebab recipe is ideal for pork and beef, but for chicken it is too harsh.
Ingredients:
For one kg of meat
1. Onion - 700 g
2. Black ground pepper - 2 tsp
In order to properly marinate or beef skewers at home, you do not need a lot of additional products - only onion and ground pepper.
1. Onions need to be peeled, washed and grated with fine cloves. You can use a meat grinder or a blender for this purpose, the main thing is to make a liquid slurry from the onion.
2. Add ground black pepper to the onion, mix and marinate the meat in this mixture. If you took pork and it is harsh, then leave it to marinate for three hours, and if it is rather soft, then for two. Before stringing on skewers, remove all the onion, otherwise it will burn.
Shish kebab marinated in kefir. Recipe
An ideal homemade marinade for beef, pork and chicken, which will then be grilled in halves.
Ingredients:
For two kg of meat
1. 2.5% fat kefir - 1 l
2. Onion - 1 kg
3. Khmeli-suneli - 1 tbsp.
4. Black peppercorns - 10 pcs.
1. Chop the onion in the form of cubes, lightly shake your hands, add suneli hops and pepper.
2. Grind portioned meat with onion mixture and pour kefir. Mix well so that every bite of the future is delicious, juicy barbecue was completely covered with kefir. Leave in this form for at least two hours, but not at room temperature, but in the cold.
Shish kebab marinated in mineral water and herbs. Recipe
The perfect marinade for making the best pork and beef skewers at home. Nuance: buy mineral table water, but in no case medical table water. It is better to take the mineral water that you usually drink.
Ingredients:
For two kg of meat
1. Highly carbonated mineral water - 1.5 l
2. Bow - 3 pcs.
3. Mixed greens - 1 bunch
5. Salt - 2 tablespoons
1. Chop the onion into cubes, rub the meat chosen for the barbecue with it. Now take the pan and start putting the meat there, layering it with fresh herbs, onions, sprinkling with salt and black peppercorns.
2. Pour water into the pan and soak in this form from one (soft pork neck) to four hours (if you have beef).
Barbecue marinated in wine. Recipe
The kebab starter is thus well suited for any beef part, if desired, this recipe can also be used for pork.
Ingredients:
For one and a half kg of meat
1. Red dry wine- 1 bottle
2. Bow - 3 pcs.
3. Black ground pepper - 2 tsp
1. Chop the onion into small cubes, as for a regular fry. Mash the meat pieces well with onion and black pepper.
2. Put the meat in a saucepan, pour a bottle of dry red wine and leave to marinate overnight.
Shish kebab marinated in wine and basil marinade. Recipe
Very tasty and juicy homemade barbecue, with this marinating recipe, is obtained from pork and turkey.
Ingredients:
For one kg of meat
1. Fresh purple basil - 1 bunch
2. Dry white wine - 1 bottle
3. Bow - 2 pcs.
4. White ground pepper - 1 tsp.
1. Rinse fresh basil under cold water, shake it off, it is even better to dry it with a towel. Separate the leaves from the stems and coarsely chop. Cut the onion as usual - in the form of small cubes.
2. In a bowl, mix onion, basil and ground white pepper. Sprinkle each piece of meat well with this mixture. Put the meat in a saucepan, press it to the bottom, pour a bottle of dry white wine, cover and leave to marinate in this form for about three to four hours.
Shish kebab marinated in mustard marinade. Recipe
This marinade recipe is considered the best for lamb, but you can also ferment beef or pork for barbecue. By the way, pork and beef, before being marinated and cooked, it is advisable to beat off a little.
Ingredients:
For one kg of meat
1. Mustard - 1 tbsp.
2. Ground cumin - 1 tsp
3. Honey - 1 tbsp.
4. Zest of one orange
1. So, at home you will need to prepare the sauce, for this, in a blender container, combine mustard (it is better to take grains), ground cumin, honey, orange zest, ground pepper and beat everything until smooth. The meat also needs to be prepared: wash, dry, remove films, fat and cut into portions.
2. Already when you are in nature, just before the hottest barbecue, you need to grease each piece of meat with sauce on one side if you cook on a grill, or on all sides - if you string it on skewers.
If the meat you have chosen is soft and you want to marinate it in tomato juice, then add about 1-2 tsp to the marinade. honey, so that the acid of the tomatoes softens and the natural tenderness of the meat is preserved.
Shish kebab marinated in grape vinegar. Recipe
An excellent marinade recipe for beef and tough pork, as subsequently the meat acquires the necessary softness and wonderful aroma. Nuance: choosing wine vinegar special attention should be paid to its composition. Proper wine vinegar should consist of only one product - fermented grapes. If other various chemical additives are indicated in the composition of vinegar, then it is better to purchase cheaper, but natural apple cider vinegar. table vinegar do not use, as it is too concentrated and tough for barbecue, even beef.
Ingredients:
For two kg of meat
1. White grape vinegar- 2 tablespoons
2. Parsley root - 1 pc.
3. Carrots - 2 pcs.
4. Bow - 2 pcs.
5. Bay leaf - 3-4 pcs.
6. Garlic - 5 cloves
7. Carnation buds - 5 pcs.
8. Nutmeg - 0.5 tsp
1. Chop the carrots and parsley root into circles, onion - in the form of half rings, and squeeze the garlic. Cut the meat with a sharp knife into portioned pieces and start putting in the pan in the following layers: meat - onion - parsley - carrot - garlic - bay leaf - pepper - cloves - nutmeg.
2. Dilute wine vinegar in a small amount of plain water, pour into a saucepan with meat and leave to marinate for two hours.
Shish kebab marinated in cognac marinade. Recipe
Great marinade for beef and pork.
Ingredients:
For two kg of meat
1. Cognac - 0.5 tbsp.
2. Soy sauce - 0.5 tbsp.
3. Pod hot pepper- 1 PC. (you can replace it with ground, in a proportion of 1-2 tablespoons)
4. Black peppercorns - 2 tsp
5. White salad onion - 2 pcs.
1. Chop red pepper and onion into half rings. Cut the meat into portions and place in a saucepan, immediately layering with black, red pepper and onion.
2. In a bowl, mix cognac, oil and soy sauce, mix until smooth and pour the meat with this marinade. Cover and shake the pot to mix each piece of meat with the marinade. Leave to marinate for two hours, remembering to periodically shake the pan.
Barbecue marinated in adjika. Recipe
In this way, you can marinate turkey, chicken or pork, barbecue cooked in nature will turn out to be very juicy and tasty.
Ingredients:
For one kg of meat
1. Adjika - 1 half-liter jar
2. Apple cider vinegar - 0.5 tbsp.
3. Black peppercorns - 10 pcs.
1. Sprinkle the prepared meat with black peas, add vinegar, adjika and mix well. It is advisable to press down with oppression. Leave the meat to marinate for at least two hours.
Shish kebab marinated in kiwi marinade. Recipe
A great marinade option if the meat is tough and you don't want to use tomatoes or wine vinegar. Kiwi juice softens the fibers of any meat, but you should not marinate it for a long time, as it may dry out later.
Ingredients:
For one kg of meat
1. Kiwi - 1 pc.
2. Bow - 1 pc.
4. Parsley - 1 bunch
1. Peel the kiwi and use a blender to puree. Chop the onion in half rings, wash the parsley and chop coarsely.
2. Sprinkle the meat with ground pepper and pour over the kiwi puree, mix well, add the onion, herbs and leave to marinate, but not more than one hour.
Shish kebab marinated in yogurt-mint marinade. Recipe
An excellent marinade recipe for lamb skewers, it also goes very well with poultry meat.
Ingredients:
For one and a half kg of meat
1. natural yogurt- 500 ml
2. Mint - 1 bunch
3. Garlic - 3-4 cloves
4. Red ground pepper - 2 tsp.
1. Peel the garlic, squeeze it out, rinse the mint and chop finely. In a bowl, mix yogurt, mint and garlic.
2. Marinate the meat in the resulting yogurt-mint marinade for at least three hours.
Shish kebab marinated in pomegranate marinade. Recipe
A good marinade for beef, pork and lamb.
Ingredients:
For one kg of meat
1. Pomegranate juice - 2 tbsp.
2. Vodka - 0.5 tbsp.
3. Cilantro - 1 bunch
4. Mint - 1 bunch
5. Black ground pepper - 1 tsp
6. Bow - 1 pc.
1. Coarsely chop the onion and greens, combine with pepper and rub portioned pieces of meat with this mixture. Put the kebab in the pan immediately pouring it with chopped herbs and onions.
2. Pour vodka with pomegranate juice over the meat, mix and keep in the refrigerator for one night.
Shish kebab marinated in Bloody Mary. Recipe
This marinade is suitable for any meat, but goes especially well with beef.
Ingredients:
Half a kilo - seven hundred grams of meat
1. Tomato juice without preservatives and salt - 1 tbsp.
2. Onion - ½ pc.
3. Garlic - 2 cloves
4. Red pepper pod - 1 pc. (small)
5. Vodka - 0.5 tbsp.
6. Worcestershire sauce - 1 tbsp.
7. Lemon juice - 1 tbsp.
8. Salt, ground black pepper - 1 tsp each.
9. Celery root, horseradish - 1 tbsp each
10. Olive oil - 5 tablespoons
1. Squeeze the garlic, chop the red pepper. Mix all these ingredients, shake, generally bring to a state of uniformity.
2. Pour the marinade over the meat and leave it in the refrigerator for two to twelve hours.
Shish kebab marinated in Teriyaki sauce. Recipe
Ideal with turkey and chicken, good for pork.
Ingredients:
For two kg of meat
1. Soy sauce - 0.5 tbsp.
2. Ginger powder - 0.5 tbsp.
3. Lemon juice - 4 tablespoons
4. Honey - 2 tablespoons
5. Garlic - 2-3 cloves
1. Pass the garlic through a press. Combine all sauce ingredients in a bowl and mix well.
2. Pour the meat with the resulting marinade, lightly crush each piece and refrigerate for at least three hours.
Shish kebab marinated in onion-egg marinade. Recipe
Great for cooking big fish on the grid. Can be used to marinade chicken, pork breast. The meat turns out to be unusually soft and, most importantly, juicy.
Ingredients:
For one kg of meat
1. Bow - 3 pcs.
2. Eggs - 2 pcs.
3. Lemon - 2 pcs.
4. Black ground pepper, salt - 2 tsp each.
1. Cut the onion into 4 parts and pass through a meat grinder. Crack the eggs into a bowl and beat. Wash the lemons, cut in half and squeeze the juice out of them.
2. Combine all the ingredients, mix and pour the sauce over the meat. Marinate for about one hour.
Shish kebab marinated in mediterranean sauce
Excellent with lamb, beef and pork. Even in such a marinade it turns out very delicious fish, only for one and a half kg of fillet you will need to take half the ingredients, and marinate for no more than an hour.
Ingredients:
For one and a half kg of meat
1. Dried rosemary - 3 tbsp.
2. Olive oil - 0.25 tbsp.
3. Lemons - 3 pcs.
4. Garlic - 1 head
1. Wash the lemons, cut and squeeze the juice into a container. Do not throw away the squeezed halves. Pass the garlic through a press. Mix all marinade ingredients thoroughly.
2. Layer the meat in a saucepan with halves of a squeezed lemon and pour over the main marinade. Place in the refrigerator for at least four hours.
Shish kebab marinated in tomato marinade. Recipe
According to this recipe, it is best to marinate beef or pork.
Ingredients:
For one kg of meat
1. Bow - 3 pcs.
2. Tomato juice - 500 ml
3. Apple cider vinegar (dry white wine) - 100 ml
4. Ground nutmeg, black pepper, coriander - 0.5 tsp each.
1. Chop the onion into rings, cut the meat into equal portions and rub well with spices.
2. Fold into a saucepan immediately shifting onions. Fill with mixture apple cider vinegar and tomato juice. Leave to marinate overnight.
Shish kebab marinated in orange marinade. Recipe
Probably one of the most the best marinades for chicken skewers. If the meat is a little dry, then you will need to add a little vegetable oil. Sprinkle the finished, homemade chicken skewers with sesame seeds.
Ingredients:
For one kg of meat
1. Fresh squeezed Orange juice- 2 tbsp.
2. Red pepper pod - 1 pc.
3. Garlic - 2 cloves
4. Black ground pepper, salt - 0.5 tsp each.
1. Cut the garlic into large slices, chop the pepper. Mix red, black pepper, salt and garlic with meat. Pour in orange juice, stir and soak for about two hours.
Shish kebab marinated in tea marinade. Recipe
You can marinate beef and pork this way.
Ingredients:
For one kg of meat
1. Bow - 3 pcs.
2. Black ground pepper - 1 tbsp.
3. Black tea - 2 tablespoons
4. Boiling water - 2 tbsp.
1. Two tablespoons brewing black tea, pour two cups of boiling water, let it brew for about fifteen minutes and strain.
2. Chop the onion into cubes, pepper the meat and rub it with onions. Transfer to a saucepan and fill with completely cooled tea. Let the meat marinate for five to six hours.
Shish kebab marinated in kvass. Recipe
A truly perfect marinade for flavorful, tasty and juicy pork skewers.
Ingredients:
For one kg of meat
1. High-quality kvass without additives - 1 l
2. Bow - 2 pcs.
3. Honey - 2 tablespoons
1. Chop the onion into half rings. Pepper the meat cut into portions, put in a saucepan, not forgetting to sprinkle with onions.
2. Dilute honey in kvass and pour meat with this marinade. Leave for two to three hours.
Shish kebab marinated in mayonnaise. Recipe
Use for beef, pork, or large fish to be steaked. In the case of chicken meat, it is better to take thick sour cream half with mayonnaise.
Ingredients:
For one kg of meat
2. Bow - 1 pc.
3. Curry powder - 0.5 tsp
1. Spread the prepared pieces of meat with mayonnaise and leave for two hours. To be honest, this will already be enough for your delicious barbecue in nature it turned out fragrant and juicy, but if you add chopped onion and curry seasoning there, it will give more spicy taste and beautiful color to your dish.
Shish kebab marinated in apple marinade. Recipe
Apple marinade will add a mild, sweet and sour flavor to turkey, chicken and pork.
Ingredients:
For two kg of meat
1. Dry white wine - 1 bottle
2. Sour variety of apples - 1 kg
3. Honey - 3 tablespoons
4. Black ground pepper - 1 tsp
5. Bow - 1 pc.
6. Vegetable oil - 3 tbsp.
1. Wash the apples, remove the core and peel. Grate with large teeth. Cut the onion into cubes.
2. Mix the meat with pepper and onion, transfer to a saucepan layered with apple gruel.
3. Mix wine, honey and vegetable oil, mix, bring to uniformity and pour meat with marinade. Leave it like this for three hours.
Shish kebab marinated in brine. Recipe
The tastiest thing in this marinade is beef or pork skewers. You can add chopped pickled cucumbers or tomatoes to the marinade.
Ingredients:
For one kg of meat
1. Pickle from tomatoes or cucumbers - 1 l
2. Bow - 2 pcs.
3. Black ground pepper - 1 tsp
4. Red ground pepper - 1 tbsp.
1. Chop the onion, add red and black pepper to it. Rub the meat with this mixture, put it in a saucepan and pour over the brine. Leave in the marinade, in the refrigerator, overnight.
Shish kebab marinated in cream sauce. Recipe
Under this marinade, get pork loin or chicken breasts. You can use all types of meat that lack natural juiciness.
Ingredients:
For one kg of meat
1. 20% fat cream - 500 ml
2. Dried basil - 1 tbsp.
3. Garlic - 3 cloves
4. Black ground pepper - 1 tsp
1. Chop the onion into cubes. Mix the meat with spices and onions, pour over the cream and leave for three hours.
Shish kebab marinated in balsamic marinade. Recipe
Delicious kebab, with such a balsamic marinade, will turn out from lamb, beef and the back of pork. It can also be marinated beef liver, but do not keep it in sourdough for longer than half an hour.
Ingredients:
For one and a half kg of meat
1. Olive oil - 0.5 tbsp.
2. Balsamic vinegar- 0.25 st.
3. Garlic - 2 cloves
4. Honey, mustard - 1 tbsp.
5. Oregano, rosemary - 1 tsp each
1. Combine all these products, rub the meat with marinade and marinate it for three hours in the refrigerator or other cool place.
Shish kebab marinated in Arabic sauce. Recipe
Arabic marinade is best to set off the taste of turkey and chicken.
Ingredients:
For two kg of meat
1. Bow - 2 pcs.
2. Basil - 1 bunch
3. Cinnamon, zira, ground black pepper - 1 tsp.
4. Vegetable oil - 4 tbsp.
5. Lemon - 2 pcs.
1. Chop the onion and knead a little with your hands so that the juice stands out. Coarsely chop the basil and add to the chopped onion.
2. Rub the meat with spices, mix with onion and basil and leave it like this for four hours. Twenty minutes before you fry the kebab, pour the meat with lemon juice.
Shish kebab marinated in pineapple marinade. Recipe
In this way, you can marinate chicken and pork.
Ingredients:
For one kg of meat
1. Fresh pineapple - ½ part
2. Honey - 2 tablespoons
3. Garlic - 3 cloves
4. Curry, ground ginger - 1 tsp each
5. Apple cider vinegar - 0.25 tbsp.
6. Soy sauce - 100 ml
1. Grind pineapple in the form of medium-sized cubes. Rub the meat with spices and squeezed garlic. Place in a saucepan immediately, sprinkle with crushed pineapple and lightly press down.
2. Stir the vinegar, honey and soy sauce until smooth, pour the marinade over the meat on the barbecue and marinate for three hours.
Shish kebab marinated in beer marinade (in beer). Recipe
Great marinade for pork skewers.
Ingredients:
For two kg of meat
1. Light beer - 0.5 l
2. Bow - 3 pcs.
3. Vegetable oil - 200 ml
4. Lemon - 1 pc.
5. Mustard - 1 tbsp.
6. Red, black ground pepper - 1 tsp each.
1. Fill the meat with light beer and soak for about an hour and a half. After that, strain the beer, and season the meat with spices.
2. Put the meat in the pan, sandwiching the onion rings, and then pour the mixture lemon juice, mustard and oils. Leave to marinate overnight.
Shish kebab marinated in walnut marinade. Recipe
The best marinade for chicken skewers.
Ingredients:
For one kg of meat
1. Kernels walnut- 1 tbsp.
2. Bow - 1 pc.
3. Garlic - 3 cloves
4. Vegetable oil - 200 ml
1. Lightly roast the nuts in a dry frying pan. Squeeze the garlic and mix with pepper, nuts and oil. Remove the meat from the pan, alternating with the marinade. Leave to marinate for an hour.
Shish kebab marinated in Tkemali sauce. Recipe
In this marinade pork skewers turns out exceptionally delicious.
Ingredients:
For one and a half kg of meat
1. Tkemali sauce - 300 ml
2. Honey - 3 tablespoons
3. Black ground pepper - 0.5 tsp
1. You just need to mix the meat well with all the indicated ingredients and let it stand for about two hours.
Shish kebab marinated in dry Provence marinade. Recipe
Now we will talk about the technology of dry pickling using the Provence marinade as an example.
Ingredients:
For one kg of meat
1. Oregano, rosemary, basil, marjoram - 2 tbsp each
2. Fennel - a pinch
3. Black peppercorns - 1 tsp
4. Bay leaf - 2 pcs.
1. Mix in a container of 2 tbsp. oregano, rosemary, marjoram, basil, pinches of fennel, 1 tsp peppercorns and two bay leaves. Grind in a mortar, and rub the meat with the resulting mixture.
2. If the meat is not fatty, then you can grease it with vegetable oil. Soak for two hours and you can fry.
Here is a variety of the best marinades for delicious, homemade barbecue from any type of meat. Be sure to copy some of them into your recipe book.
Shashlik is not just a meat dish. It can be said that this is a ritual in which everyone takes part - children collect branches (even if coal and firewood are prepared), women cover the "glade" and string pieces on skewers, and men discuss ways to get beer proper kebab(well, and fry it, of course). And it’s very disappointing when the whole company gets their hands on hard, inedible “soles” as a result of all the efforts. But there are few secrets: you need to correctly select the right part of the carcass, calculate the number of "consumers" and know how to marinate the barbecue - whether you will make it from pork, whether from beef, from lamb or even from fish or poultry.
Meat must be properly selected and properly prepared
The main condition is that the meat should not be fatty. The main component of this dish is meat, not fat at all. So choose non-greasy (but not lean!) Pieces. Otherwise, it will be absolutely the same how to marinate pork skewers, it still will not turn out juicy and tender. The back is considered the most suitable part of the carcass, it is moderately saturated with fatty layers, but does not expire when frying with fat. A spatula will also be good, although it should be marinated more. The mistake is made by those who use chops for barbecue. The result will be dry, not juicy.
On the eve of the picnic, before marinating the pork kebab, it is worth estimating how many people will participate in the feast. Remember that the meat “shrinks” during the frying process, so from a kilogram of raw product you will get only seven hundred grams of finished product. So for eight people (especially if you plan to spend a lot of time on barbecue), you need to take four kilograms of pork.
Basic Rules
Even knowing, you still need to properly prepare it. To ensure that the meat is fried evenly and throughout the volume, it is cut into medium-sized pieces. This is especially true of lamb and beef - this cattle meat is quite tough. Indulgences are acceptable for pork, slices can be quite large, since pork meat actively absorbs virtually any marinade.
The next subtlety: before pickling pork kebab, and onions, and any herbs that you are going to add to the marinade, you need to knead (better - with your hands, and not with a spoon or even more so with a blender). All components will give juice, thanks to which the meat will marinate faster and better.
To prepare barbecue meat, take dishes made of glass, ceramics or enameled. In extreme cases, stainless steel is suitable, but certainly not aluminum or zinc.
The most popular - kefir - way
Among all the ways in which pork skewers can be cooked, the kefir-based marinade recipe is the most famous and used. Its main advantage is the speed of pickling. The second advantage is the soft and juicy meat that results.
The ratio of products is as follows: for half a kilogram of pork - a liter fermented milk product. However, we note: it all depends on the fat content of kefir and your personal preferences. If you do not like too “wet” meat, enough liquid will be enough to just cover the pork. Take more onions, as marinating pork skewers with onions is a tradition for any marinade recipes, no matter what they are based on.
For a kefir recipe, you will also need peppercorns, cilantro, bay leaf and salt. Most chefs recommend layering the meat, chopped onions and spices, but some recommend layering everything and then tossing to release more juice. In principle, a quarter of an hour is enough to marinate pork in this way, but if you have patience for at least an hour, the meat will be much softer. Note: some cooks advise combining kefir with mayonnaise, as marinating pork skewers with mayonnaise and kefir is faster. The meat will have a richer flavor and the marinade can be used to drizzle. Some even exclude kefir from such a recipe, but then the barbecue will have a peculiar taste that not everyone likes.
lemon recipe
The method described above is not the only way to prepare pork skewers. The marinade recipe, which produces a very gentle result, is based on lemon. In addition to these citrus fruits, you will need a bunch of basil, traditional onions, salt and pepper. Pork, onion, grass are laid in layers, lemon is squeezed on top. So the layers are laid out until the meat runs out. No need to interfere, pour lemon juice - too, too much will make the meat very sour. Always when mastering a new kebab recipe, the question arises: “How much to marinate pork kebab?” It is for this cooking method that there is a clear answer: eight hours. It is clear that no one will set the timer. However, keep in mind: keep pork in such a marinade for more than 20 hours - you will get very “lemon”, sour and bright-smelling meat, which not everyone will like.
marinade tomatoes
A recipe that tells how to marinate pork skewers with tomatoes gives a no less good result. Many use ready-made tomato juice for its implementation. Not a bad way, you just need to be sure that the juice is natural and without preservatives. Better yet, make your own juice. To do this, tomatoes are passed through a juicer or rubbed on a regular grater and rubbed through a sieve. The cake will have to be thrown away or used for winter harvesting.
Chopped meat is shifted with onions (plentily), peppered, salted, flavored with spices if desired. Then it is poured with ready-made juice - not to the very edges, but if only the meat was covered. The question remains of how much to marinate pork skewers in tomato marinade. It is decided by each cook individually. However, the optimal time is considered to be 9-10 hours, that is, it is enough to leave the meat overnight. Be sure to take into account that when frying the barbecue, you will need to be vigilant about watching it, because, marinated in tomato, it burns easily.
Wine classic
Many lovers of this dish adhere to it in principle, even if they cook pork skewers. The recipe for marinade on wine is simple, and the result is pleasing. There are two ways to marinate meat.
The first. For every kilogram of pork, a glass of dry white wine is taken. Onions are coarsely chopped, mixed with meat, pepper and salt (if desired, add your favorite seasonings). The load is placed on top, and the whole structure is sent to the cold for four hours.
The second option is a much more time-consuming recipe. He suggests marinating pork skewers in red wine. All other components are the same. Wine is taken a little more than in the first case, so that the meat is completely hidden under it. No load required. And most importantly - you need to insist on pork for at least a day and a half (preferably two). But the kebab will turn out soft, juicy, a lot of “gravy” is formed, and you can water the meat with it.
Unusual but tasty
You can marinate meat for barbecue (pork, in particular) in a very special sauce. A glass of pomegranate juice will go for it (everything is designed for two kilograms of meat), 2 onions, a bunch of basil and parsley, black pepper as spices, sea salt, clove and paprika. Juice, of course, is better to take natural, squeezed out on your own, but store-bought juice will also do, only without the addition of sugar.
Pork is placed in an enameled bowl in layers. Each one is covered onion rings, chopped herbs and paprika. The top layer is sprinkled with cloves, everything is poured with juice and put in the refrigerator for 4 hours. Every 60 minutes the contents are diligently mixed. At the end, oppression is placed on top, and the future barbecue is left until the morning. The meat is very tender and spicy, quickly fried and has a subtle pomegranate flavor.
Exotic: kiwi
A variety of herbs and vegetables are used as seasonings in the preparation of meat. We offer a method that tells how to marinate pork skewers with kiwi - unexpectedly and tasty. And for a couple of kilograms of meat, only one fruit is required. In addition to it, black pepper (this time with peas) along with a bay leaf, two onions and a glass of carbonated mineral water will go into the marinade.
The main stages of preparation are standard: cut meat and onions, add seasonings to them. And then - the kiwi is peeled, finely rubbed, combined with the rest of the ingredients, and all the components are mixed. Then the pan is filled with mineral water, everything is mixed again - and overnight in the refrigerator.
Vinegar
Many experts do not recommend using vinegared pork marinade. They claim that this ingredient dries out the meat and makes it tasteless. Moreover, opponents of this recipe consider such a marinade to be unnecessarily and “incorrectly” sour, insisting that lemons give meat more naturalness. However, if you follow some of the nuances in how to marinate pork skewers with vinegar, you can achieve simply amazing results.
So, the onion should not be cut coarsely, but grated or passed through a blender (meat grinder). No more than 4 tablespoons of vinegar is taken per kilogram of pork (if you have 9%; recalculate the volume of the less concentrated one accordingly). Moreover, it is preferable to buy wine or, in extreme cases, apple - they have a more pleasant smell and a less harsh effect on meat. Lovers of a rich marinade can dilute the vinegar with water. If you take into account these tips, the result will not disappoint you.
beer fantasies
The foamy drink as the basis for the marinade is also attractive because the meat in it softens very quickly - just an hour of pickling is enough. In principle, the “aging period” is similar to kefir, but the beer is more attractive because it gives the meat special subtle, but pronounced flavor notes. The main condition: beer must be dark and natural. If you find the so-called "live", you can be sure - the barbecue will come out well. In addition to beer, pepper, salt and a little sugar go into the marinade. Bow, as usual. The pickling process in this recipe also involves laying out layers: pork is sent to the dishes, covered with onions, sprinkled with spices, poured with beer, salt and sugar marinade, then the same next layer. Stirring is not required. If you want to speed up the pickling process - do not put the pan in the cold, leave it indoors, just so that the sun does not fall on it.
Mineral water as the base of the marinade
She has already been mentioned in the recipe with kiwi fruits. However, you can do without this addition. Mineral water pickles meat well, but some subtleties must be taken into account. First of all, remember that it can be table, alkaline and acidic. If you are just trying to marinate kebab according to this recipe, for the first time, opt for the dining room - it has the most neutral taste. Alkaline mineral water should generally be avoided - it does not contain the necessary acid for processing meat. And when using sour soda, you can not calculate the amount of other components and get a sour kebab.
To diversify the taste of the final product, add certain spices and seasonings to the water. Love spicy? Use paprika and chili. Like spicy meat? Thyme, rosemary and basil make the barbecue flavorful.
Quick barbecue
If you quite unexpectedly, even for yourself, gathered in nature, you need to figure out how to marinate pork skewers very quickly, without spending the night to achieve the “necessary condition” for the meat. From marinade recipes, you should choose fast-acting ones: based on beer, lemons, white wine or kefir. You can think about the mayonnaise marinade. If you know how to marinate pork kebab with mayonnaise correctly, it will be ready pretty soon. A few tricks. The first and main thing is that pork is not poured with mayonnaise immediately. Salted and peppered meat should stand for a quarter of an hour without marinade, letting juices flow. The second, no less important point: there should not be too much mayonnaise. In fact, they are coated with pieces, and not poured over them. To speed up the process, you can dilute the mayonnaise with dry wine - even white, even red. This drink should be taken in an amount equal to about half the volume of mayonnaise.
At the same time, the impact of "fast" methods can be further accelerated. First of all, the choice of meat. Buy preferably fresh, which has not been frozen. Otherwise, it will take a lot of time to thaw it in natural conditions (you don’t want to spoil the taste of the kebab by defrosting the pork under hot water Or in the microwave?
The next stage of "acceleration" is to take a thermal bag, a vacuum tray, or at least an ordinary plastic bag without holes. In the latter case, the marinated meat, along with the rest of the components, is folded into a bag, and all the air is carefully squeezed out of it. At the end of the process, the bag is tightly wrapped and tied. It is noted that in this form, pork marinates almost twice as fast. And if you also press it well, the process will accelerate even more.
And the last note: no refrigerator! The lower temperature slows down the pickling, even though it makes it more uniform.
Note that the listed pickling methods do not exhaust the entire list. Can be used for marinade juice sour apples, red currant or cherry plum. Of course, the fruit flavor is peculiar and unusual, but the meat is tender and juicy. Do not take only sugary berries - pork is already sweet in taste. They praise the brine-based marinade - it actually does not need seasonings. Or you can figure out how to marinate pork skewers using other products.
Do you want to know how to soak a barbecue? Forget about mayonnaise, vinegar and all kinds of chemical additives from supermarkets. Today only natural products and just the right advice! Here are collected best recipes from the cuisines of several countries. You will learn how to soak barbecue in Georgian, Cossack and Afghan ways. This is a completely different approach to the same dish. But each recipe is unique in its own way. Read, cook, enjoy.
The first recipe was left to us by a Georgian friend. It was he who told, so that it was juicy, fragrant and really tasty. Turns out it's both quick and easy. For barbecue, he chose meat ribs (brisket). For those who do not like fatty meat, it is better to stop at the neck (on the most tender pieces without fat).
The pieces should not be small, otherwise you will get croutons instead of barbecue. Onions are usually cut into rings. It is important that it be about the same as the meat (equally). Of the seasonings, only lemon juice, basil, tarragon, parsley and white pepper were needed (well, salt is already to taste). All this was mixed and put under pressure for a while until the coals give the desired heat (an hour and a half). The meat was strung on skewers along the fibers (in no case across), freeing from greenery. Fried until browned, sprinkled with lemon juice.
The next recipe is echoes of the old Cossack cuisine, but with new additions. In general, the word "barbecue" was coined by the Zaporizhzhya Cossacks, who borrowed the method of cooking on a spit from Meat then soaked not in wine with onions, but in sour milk. The details of how to soak the kebab in a Cossack style have not reached us, but the basics still remain. Therefore, let's try to get closer to the cuisine of the Zaporizhzhya Sich.
Prepare large pieces of young lamb (2 kg), black pepper and almonds (ground), spoiled milk(a couple of glasses) and salt. All ingredients are mixed except salt. The meat is marinated for about three hours (or more). Salt will be needed already before the meat put on the skewer (or put on the grate) is sent to the coals (not earlier, otherwise the juiciness will be lost). Lamb lovers will appreciate this shish kebab.
The third recipe refers to Afghan cuisine. It is not enough to know how to soak a barbecue, you must also be able to choose the “right” meat. Lamb should only be young, pale pink, light, smell good and not have streaks. Each piece is rubbed with a mixture of olive oil and pepper, then chopped onion and peeled garlic cloves are added to the meat (a head of garlic can be more per kilogram of meat), tomato juice and curry. Salt, as in the previous recipe, is added directly in front of the grill, as it “pulls out” the juices. Do not interrupt an excellent lamb kebab with store-bought sauces. Limit yourself to fresh vegetables, herbs and good dry wine.
Before soaking meat for barbecue, pay attention to a few tips given below.
1. Any meat (lamb, chicken, should only be fresh, even better paired. Frozen for barbecue is not suitable.
2. Don't use vinegar. As an acidic base, it is better to take lemon, gooseberries. Dry wine or kefir will do.
3. Meat friendly onions, tomatoes, spices, herbs. As an experiment, try adding a little honey, mustard (optional) to the marinade.
4. Meat is usually marinated for 6 hours, but not more than a day, otherwise the onion will begin to give off its bitterness.
5. Pieces are strung only along the fibers (can be alternated with onions and tomatoes).
6. Barbecue, fried on fire, will be doomed - he needs the heat of coals, not flames.
7. The best kebab obtained on the coals of the vine. Since this is a rarity, logs of fruit trees (not branches) will do. The pine will add bitterness to the meat, and the kebab will turn black from the birch.
8. If you want to play with flavors, try throwing some cardamom, wormwood, dill, thyme on the coals.
9. When frying, sprinkle the meat with either dry wine or lemon juice.
10. The readiness of the kebab will show a slice incision. When clear juice appears, the meat is removed. If it is still pink, you need a few more minutes. Well, if there is no juice at all, the barbecue is overdried.
Summer is the time for outdoor recreation, and as is customary in Russia, not a single outdoor event is complete without such a popular meat dish how kebabs.
There are many recipes for their preparation, and here we have collected the most popular recipes.
Regular barbecue recipe
Lamb shish kebab
1000 g of lamb, 200 g of onions, 30 ml of 3% vinegar, 1/2 teaspoon of sugar, salt and pepper to taste, 50 g of green onions, 100 ml of barbecue sauce.
Clean the meat from the film and fat, cut into pieces of 40 - 50 g, salt, pepper, add the onion, cut into rings. Transfer everything to an enamel bowl, sprinkle sugar with vinegar, stir and pour the meat with this solution. Put a load on the meat and marinate in a cold place for about a day.
When the meat is marinated, peel it from the onion, put it on skewers tightly to each other, crush and fry over hot coals, constantly turning, so that the kebab is formed golden brown and the inside of the meat remained pink. During frying, the kebab is constantly sprinkled with marinade.
It is recommended to serve shish kebab on a warmed dish, pouring with shish kebab sauce. Separately - crumbly rice, mixed with finely chopped onions browned in oil, as well as pieces of pickled onions.
Lithuanian kebab recipe (gintaras)
720 g of veal, 200 g of bacon, lemon, 4 cloves of garlic, salt and pepper to taste.
Cut the veal into pieces (thickness - 0.5 cm, width - 6 - 8, length 10 - 12) and lightly beat off, salt, pepper, rub with crushed garlic, sprinkle with lemon juice and leave in an enamel bowl in a cold place for 5 hours. Then put bacon cut into small pieces on pieces of meat, roll the meat into a roll and fasten it with wooden pins, string it on skewers and fry over burning coals until cooked, constantly turning and sprinkling with lemon juice diluted in water. You can fry such rolls on the grill. Serve hot with fresh vegetables and herbs.
Recipe for barbecue in Tatsky (kebab)
Lamb shish kebab
800 g lamb, 200 g onions, 40 g vinegar, 200 g tomatoes, herbs, pepper and salt to taste.
Cut lamb pulp into pieces of 30 - 40 g, put in an enamel bowl, salt, add pepper, chopped onion, vinegar. Cover the dishes and put in the cold for 3 - 4 hours. Peel the cooked meat from onions, string on skewers and fry over hot coals. Separately, string onion from the marinade, circles or halves of tomatoes on skewers. Alternate skewers with meat and vegetables over coals, fry until meat is cooked.
Serve the shish kebab on a platter, put the onions and tomatoes, fried on coals, and greens around.
Uzbek barbecue recipe
Lamb shish kebab
840 g of lamb, 120 g of tail fat, 480 g of onions, 40 g of wheat flour, 6 g of anise, 12 ml of wine vinegar, 6 g of ground red pepper, parsley.
Cut the lamb pulp into pieces of 15-20 g, put in a non-oxidizing dish, add chopped onion, wine vinegar, anise, red pepper, mix and, having compacted, leave in a cold place for 3-4 hours.
Before frying, string the pieces of lamb prepared in this way onto metal skewers, 4-5 pieces per skewer, interspersed with slices of raw onions, sprinkle wheat flour, put a piece of tail fat on the end of each skewer and fry over hot coals.
Serve immediately after grilling on skewers (3 skewers per serving). Chopped raw onions and parsley can be served as a side dish.
Georgian barbecue recipe (long mtsvadi)
Beef and veal skewers
1200 g beef tenderloin, 50 g vegetable oil, 100 g adjika, 400 g tomatoes, various herbs, pepper and salt to taste.
Peel the beef tenderloin from the films, cut into a strip about 30 cm long and 2.5 - 3 cm thick and put on a skewer in its entirety. So that the tenderloin retains its shape during frying and does not shrink, tie it tightly to the skewer with thick threads. Spray the tenderloin with vegetable oil. Place the spit over the coals and, rotating, fry until tender, while constantly wetting with cold water.
Cut juicy meat across the fibers with a slight bevel into slices up to 2 cm thick, salt and pepper to taste, grease spicy adjika. Serve the kebab hot with sprigs of greens and separately roasted hot tomatoes on a spit, removing the skin from them.
chicken barbecue recipe
Chicken shish kebab
1000 g of chicken meat, 40 g of wine vinegar, 100 g of onions, 50 ml of vegetable oil, pepper and salt to taste.
Chop the chicken carcass into equal pieces of 50 - 60 g, put in an enamel bowl, add finely chopped onion, pepper, salt, wine vinegar and marinate in the cold for 2 - 3 hours. Thread the pieces of meat on skewers and fry over hot coals, lubricating the kebab with vegetable oil and pouring the remaining marinade. Serve hot on a platter. As a side dish, you can offer pickled vegetables. Serve separately in a gravy boat spicy sauce made from sour cream with the addition of tomato paste, adjika and garlic.
Shish kebab recipe from chicken ventricles
Chicken shish kebab
1000 g chicken ventricles, 100 g onions, lemon, herbs, pepper and salt to taste.
Thoroughly wash the pre-cleaned ventricles, dry them and put them in an enamel pan, salt, pepper, mix with chopped onion and lemon juice. Let stand in a cold place for 1 hour. Then string the prepared ventricles on skewers and fry over hot coals until tender, turning frequently.
Then put the ventricles in a saucepan, on the bottom of which put pickled onions before, close the lid and simmer for another 20-30 minutes over low heat.
Serve with herbs and fresh vegetables.
Another kebab recipe in Russian:
To be sure that the meat will be soft, you can: add a spoonful of ready-made mustard to any marinade, take a simple carbonated mineral water instead of ordinary water, or plain water add half a glass of cola drink.
It is delicious marinated in tomato juice. Plus spices and onions.
And the main principle of all kebabs - it is better to undersalt. Armenians generally add salt just before the barbecue. It also provides softness and tenderness to the meat.
My signature recipe:
for 3 kg of meat, 1.5 kg of onion, 2-3 eggplants. 1 large lemon.
The basis is mineral water. 1.5 l. Add to the water: 1 tbsp. l. mustard, half cup soy sauce, 2 tbsp. apple cider vinegar (or half a glass of dry white wine) 2 tsp. honey, 5 bay leaves, 5-10 peppercorns, 1 bag of Khmeli-suneli seasoning, 1 bag of dry adjika (but you can do without it)
We cut the whole onion, squeeze the juice of 1 large lemon into it, shift the coarsely chopped meat with onions and eggplants (layers), at the end pour the marinade prepared in advance.
You can cook after 2 hours, but the daily allowance is certainly tastier.
And finally, a separate review of barbecue marinades:
Yoghurt barbecue marinade. Mix 70-80 g of live yogurt, 1 tbsp. l. tomato paste and vegetable oil, 1 tsp each. salt and red ground pepper(burning - to taste). Mix thoroughly with meat and leave for 12 hours in the cold.
Citric barbecue marinade. Do not cut too finely 1 kg of onion, mix with meat, adding the juice of a large lemon, 5 tbsp. l. tkemali sauce, salt and other spices. Put under oppression (for example, a pair of dumbbells) for 3 hours in a cool place.
Mustard barbecue marinade. Combine 4 tbsp. l. sweet mustard, 2 tbsp. l. soy sauce and olive oil, juice of 2 lemons, a small bunch of chopped cilantro, a couple of crushed garlic cloves and 1 tsp. salt. Put the meat in a bowl, mix with the marinade and let stand for at least an hour in a cool place.
Tea barbecue marinade. Pure Australian recipe. 50 g of brewing black tea with a high content of tannin, pour 0.5 liters of boiling water and let it brew. When cool, strain and pour over the meat. Then for 3-5 hours in a cool place.
tomato barbecue marinade. Finely chop 6-8 tomatoes and 2-3 onions. Mix with meat, salt, pepper - and press for 4-5 hours. Can add bell pepper and any other spices.
Wine barbecue marinade. 2 onions cut into rings. Lay the meat in layers, sprinkling with crushed black peppercorns (10 in total) and onion rings. Pour 2 cups of dry red wine, slightly diluted with water, 1 tbsp. l. lemon juice with 1 tsp. Sahara. Add 2 bay leaves, 10 black peppercorns, 1 tsp. sugar, salt. Marinate no more than 2-3 hours.
Onion barbecue marinade. Cut 2 kg of very juicy onion. Mix with meat, salt, pepper and add bay leaf. If the meat is not very young, add a little red wine or pomegranate juice. Leave in a cool place for 5-8 hours.
Kefir barbecue marinade. Salt meat and roll in chopped basil and dill. In 1 liter of kefir, pour 1 tbsp. l. lemon juice. There are also 2 finely chopped onions and peppercorns. Pour the meat and put in the refrigerator for 3-4 hours.
Enjoy your meal!
