How to marinate lamb shish kebab marinated pork meat recipe

The meaning of pickling is not only to saturate the meat pieces with taste. The task also consists in softening the fibers so that later you only feel softness and pleasant crunching, and you do not have to chew each piece for a long time. By the way, that's why you can cook a delicious kebab from absolutely any meat. And the right marinated beef skewer is able to turn a tough “steak” into a delicious culinary creation.

Training. 5 secrets of the right marinade

1. Cut the meat large. It doesn’t matter if you know any secret recipe for lamb kebab marinade, and which ingredients you put in it. But if you chop meat with meat, you get tough and absolutely tasteless pieces as a result. The correct "dimensions" of the pieces during cutting should be approximately equal to the children's cam. This will allow the fibers to retain maximum juice during frying.
2. Do not use vinegar. Despite the fact that barbecue in vinegar is a classic of domestic picnics, this method initially dooms the dish to complete failure. The fact is that acetic acid completely draws juice from the fibers, so as a result you get a rough “mesh” of tasteless fibers.
3. Use alcohol, preferably white wine. By the way, it is it that is used in the classic recipe of how to pickle mutton skewers in the Caucasus. The mountaineers even have special varieties of white wine, designed specifically for use in meat marinades. With this component you will get a rich, refined taste of the dish with any meat.
4. Use onions and do not save on it! This component gives the pieces the same, real taste of Caucasian kebab. When marinating, lay the meat in layers, sprinkling them with coarsely chopped onion half rings.
5. Leave to marinate overnight. How much barbecue should be pickled? The advice applies to all types of meat, except for chicken barbecue, which is enough to stand for 2-3 hours at room temperature. Pork, beef or lamb need long marinating under oppression, which will allow the ingredients to penetrate deep into the meat fibers.

Marinade options for different types of meat

If you follow the general rules, you can achieve the perfect taste of kebab from each type of meat. And we will recommend proven recipes for each of them!

Turkey kebab - marinade

You will need:

• garlic - 5 cloves;
• vegetable oil - 3 tablespoons;
• spices hops-suneli, paprika, black pepper, adjika - all ½ teaspoon components;
• salt - a couple of pinches.

Cooking

1. Rub the garlic with salt into the pulp (or skip through the press).
2. Pour vegetable oil into an enameled container, add garlic.
3. Pour the spices, mix and let it brew for 10 minutes.
4. Transfer prepared turkey slices to a bowl, mix well, massage each slice with your hands.
5. Leave to marinate in the refrigerator for at least a night.

How to marinate beef skewers

You will need:

• tomato juice - 300 ml (for every 1 kg of meat);
• horseradish - 1 root;
• vegetable oil - 100 ml;
• sherry - 200 ml;
• dry basil and black pepper - ½ teaspoon each.

Cooking

1. Peel horseradish, grate on a fine grater.
2. In an enameled container, mix tomato juice with sherry, horseradish and spices.
3. Add vegetable oil, mix.
4. Add to the marinade cut into pieces across the fibers and well-beaten meat.
5. Mix well and rub the composition into each piece.
6. Leave under the press for 24 hours.

How to marinate pork skewers

You will need:

• pomegranate juice - 200 ml (per 2 kg of meat);
• onion - 2 large heads;
• paprika - 1 tsp;
• carnation - 5 flowers;
• fresh parsley and basil - 1 bunch each;
• coarse sea salt, black pepper.

Cooking

1. Place the prepared meat in one layer in an enameled container.
2. Sprinkle with paprika.
3. Chop the onion rings, lay the next layer.
4. Chop greens, sprinkle on top.
5. Re-lay the meat, pour over paprika, onion, herbs again.
6. Alternate layers until the meat runs out.
7. Put the cloves, pour in the pomegranate juice and refrigerate. After every hour, mix the meat, you need to do this at least 4 times. Then leave the meat under oppression overnight.

Universal marinade recipes

And these options, how to pickle meat for barbecue, will suit any grade. Try the popular and original ways for a bright taste!

Kebab in kefir - recipe

You will need:

• kefir - 1 liter (for every 2 kg of meat);
• onion - 2 large heads;
• black pepper - a teaspoon;
• bay leaf - 4 pcs.;
• salt - 2 pinches.

Cooking

1. Put prepared meat in a saucepan, sprinkle with peeled and chopped onions.
2. Add pepper and salt, bay leaf, mix.
3. Leave on for 15 minutes.
4. Gradually pour in the kefir, stirring the contents of the pan. Pieces of meat should not float in it. Kefir should only slightly cover them.
5. Remember the future kebab with your hands, leave to marinate in the refrigerator.

Barbecue with Kiwi

You will need:

• Kiwi - 1 fruit per 2 kg of meat;
• onions - 2 heads;
• bay leaf - 4 pcs.;
• black pepper peas - 6 pcs.;
• sparkling mineral water - 200 ml.

Cooking

1. Place prepared meat in a pan.
2. Chop the peeled onions, add to the meat.
3. Put pepper and bay leaf in a pan.
4. Peel the kiwi, grate on a fine grater, add to the pan.
5. Mix the contents well, pour in the mineral water and mix again.
6. Pickle the night in the refrigerator.

There are many recipes for making marinade for barbecue. But with the help of these you are guaranteed to get a delicious picnic dish!

We also recommend articles on the subject of barbecue:

• Pork BBQ marinade (in vinegar, mayonnaise, mineral water, kefir)
• Chicken BBQ marinade (in kefir, soy sauce, beer)
• Skewers of chicken hearts skewers (in nature, in the oven, in the oven and in the pan)
• Homemade barbecue in the oven (from chicken, lamb, beef and pork)
• Kebab in the oven (from hips, fillets and wings)
• Barbecue in a slow cooker (from chicken, pork, beef)

Other meat recipes