The seven best marinades for kebab

Since ancient times, there is no better way to cook meat than to fry it on coals. But it is on how to marinate meat for kebabs that its juiciness and tenderness depends.



There are many recipes for marinades. And to choose from them is unlikely to succeed. In addition, a simple rule applies to kebabs: listen to everyone and do it your way.



Therefore "Site" We offer readers 7 different marinades for kebab. On beer, kefir, mineral water, tomato and lemon juice... Choose to your taste!

A few important tips will allow you to shine at a nearby picnic with your culinary talents and shame those who thought you had no idea how to cook kebab.

1. The youngest and freshest meat can not be marinated. In any case, it will have a rich taste and a pleasant aroma. It is enough just to salt and pepper.
   
   
   
2. The first important ingredient of the marinade is ordinary onions. Boldly add 3-4 bulbs. The barbecue will not spoil, but it will polish the shortcomings if the meat was too lean or not young enough.
3. Vinegar softens the meat. But it is better to add it if the meat is very hard. And, of course, it is not recommended to add it to soft meat, it tightens the fibers, and the meat becomes dried. In the Caucasus, for example, barbecue from ancient times was marinated only with onions.
4. It is advisable to cut the meat across the fibers. This is important to ensure that the barbecue is quickly and efficiently fried.
   
   
   

Selection of marinades for kebab Kefir, onions, parsley

If traditional vinegar and mayonnaise are not options for you, try making kefir-based kebabs with marinade.

The ingredients

• 1 kg of meat
• 1l kefir
• 5 bulbs
• parsley
• cilantro
• tasteful

Preparation

1. Add to the sliced meat spices for kebabs. Sprinkle the chopped onions and stir.
2. Completely pour the meat with kefir and marinum for at least 6 hours.
3. Get the meat out of the marinade. Rinse the water and let it drain. Dried meat on the skewers.
   
   
   
4. Fire on the coals until ready.
5. Bon appetit!

Ginger, garlic, honey, lemon juice

The combination of honey, ginger and lemon juice makes the meat soft and juicy. It gives the barbecue an exquisite taste, forming an appetizing crispy crust when baked. Chef and culinary expert Ilya Latherson adds lemon peel to the marinade.

The ingredients

• 1 kg of meat
• 3-4 lemons
• gingerroot
• 3 cloves of garlic
• 1 tbsp honey

Preparation

1. Combine a bowl of crushed garlic, grated ginger, lemon juice, honey and mix well.
2. Put the sliced meat in a pan, pour a cooked marinade.
3. After 3 hours, the meat is ready to fry.

Kiwi, onions, mineral water

This marinade is good for lamb and beef, as the kiwi softens hard meat well.

The ingredients

• 500g meat
• 2 kiwi fruit
• 1 bulb
• 1 tsp red pepper
• cilantro, dill and coriander to taste
• 1 tbsp mineral water with gas

Preparation

1. Slash the onions and cut the kiwi in small cubes.
2. Cut the meat in large pieces, stir with spices, onions and kiwis, a little salti and pour mineral water.
3. Marin the meat for at least 2 hours.

Beer, lemon, onions, mustard

Pasteurized beer for pickling is better not to take. Give preference to "live" or unfiltered. For pork and chicken, a light drink is not very strong. For beef - dark and strong beers.

The ingredients

• 2kg pork
• 500ml of beer
• 4 bulbs
• 200ml sunflower oil
• 1 lemon
• 2 tbsp mustard
• salt, pepper, dill, dried coriander to taste

Preparation

1. Ring the onions.
2. Put the meat in a pot and pour beer. Let me stand for 2 hours.
3. Drink the liquid from the meat, but do not pour at all. Marinade will come in handy to water the pieces while frying.
4. Then mix the meat with onions and seasonings, pour a mixture of oil, mustard and lemon.
5. Cover the lid and let me stand till morning.
6. Before frying the marinade and salt the meat.

White wine, onions, vegetable oil

Shashlik from pork in wine rightly claims to be the crown dish of any country picnic, because it comes out incredibly fragrant and stunningly tasty.

The ingredients

• 2kg pork
• 4 bulbs
• 1.5 tbsp dry white wine
• 1.5 tables of water
• 3 tbsp vegetable oil
• pepper-and-salt
• bay-leaf

Preparation

1. Cut the onions with rings.
2. Put a layer of meat at the bottom of the pan. Popperchi, salty, add a bay leaf and a layer of onions.
3. Then another layer of meat, and so on until the meat runs out.
4. Add vegetable oil, wine and water so that all meat is covered with marinade.
5. Marin for at least 2 hours, but you can all night.

Mineral, onions, spices

The ingredients

• 1kg pork
• 500 ml mineral gas
• 400g onion
• salt, pepper, paprika to taste

Preparation

1. Wash it, clean it from the tapes and veins, cut it into the middle pieces.
2. Mix the spices. For kebabs made of pork, basil, thyme, black pepper, coriander, cumin are suitable.
3. Rub spices on pieces of pork. Pour the pork with mineral water. Send to marinate in the refrigerator for 1-2 hours.
4. Half an hour before the end of the marination time, salt the meat.

Soy sauce, tomato juice, onions

The ingredients

• 1 kg of meat
• 100ml soy sauce
• 2 bulbs
• 300ml tomato juice
• 2 tsp starch
• 3 cloves of garlic
• pepper and spice
• 2 tbsp olive oil

Preparation

1. Cut the onions into thin rings.
2. Add to it pressured garlic, pepper and spices.
3. Add juice, starch and soy sauce to the onions, stir.
4. Pour the sliced meat with cooked marinade.
5. Leave for 1.5-2 hours.

How to marinate meat for kebab, you now know. But the most important rule of appetizing barbecue is a friendly company and a good mood. Good picnic, delicious kebabs, good appetite!