Recipes for delicious marinades for shish kebab

Barbecue cooking is a real art. There are different recipes and one cannot say that any of them best. It all depends on taste. Some people prefer trendy, unusual recipes, others believe that attention worthy only of the classic kebab. To find the most delicious of your choice option by trial and error. In this article you will find a marinade for grilled pork with vinegar, lemon, and other recipes and tricks of the trade, you need to ensure that the meat was juicy, soft and fragrant.

Barbecue on the classic recipe

You should start with it. This is the best combination of ease of preparation and a consistently rich taste. To prepare a shish kebab from any meat, but if you are not special in this case, it is better to stay on the pork. This is the most soft, unpretentious meat. Regardless of which recipe you cook will be delicious in any case. To make a classic kebab is very simple. For its preparation you will need:

• About one and a half kilo of pork with fat.
• A pound of onions (the juicier, the better).
• Half tbsp salt, 3 tbsp of spices, 3 tsp vinegar.

You can do just ground black pepper will still be delicious. The main thing is to marinate and fry the meat.

Cooking

First buy a good piece of meat. If you are just mastering the art of cooking barbecue, then choose the neck clipping. Such meat is sure to be soft. Then act strictly according to the recipe:

1. Wash meat well and cut into slices. Make them the same size to skewer fried evenly. The optimal size is about 5 by 5 cm pieces – will be dry, not cooked through.
2. Onion cut into half rings and pour in the total capacity. A little secret – if the meat needs to marinate very quickly, the onion can be rubbed on a grater. With grated onion kebabs will turn out soft and juicy.
3. Sprinkle in the spices, pour the vinegar, pre-diluted it in a small amount of mineral water. Salt at this stage is not necessary. Add salt just before frying! Instead of vinegar, you can marinate pork lemon.
4. Remember carefully the meat to the onion marinade is evenly distributed on each piece.
5. Leave for 6-8 hours. The best option is to marinate meat in the evening and leave on all night, so he had time, how to soak onions and spices.

Now you can start frying. Here too there are subtleties. The coals should burn and “gray”, i.e. covered with a thin layer of ash. Only then can remove the meat. Skewers better to put close to each other – so the heat will be better to stay inside. While cooking, do not need anything to fan the coals, if you don’t want the meat burnt. Do not forget from time to time turning the skewers. Readiness time is 15-30 minutes depending on the length of the pickle.

Skewers marinated in mineral water

This is a quick recipe that is great helps when you need to cook barbecue, not wasting time on it for a long period of marinating. Despite the ease of preparation, it turns out very tasty. What do we need?

• About kilogram of meat.
• A pound of onions.
• Spices to your liking.
• A liter of mineral water.

Cooking

A prescription for mineral water is very simple – even a beginner “shashlik”.

1. Meat wash and cut into slices.
2. Chop the onion in large rings or half rings and knead it until the juice appears.
3. Send pork in the same container, sprinkle spices according to your taste and mix lightly squeezing the slices.
4. Pour the mineral water and leave it alone for 1 hour.

It may seem that this time is short. But the recipe on the mineral water very fast and hours is enough to ensure that the meat has softened and absorbed the flavors of the onion and spices. The gas bubbles contained in the mineral water, as if to loosen it, do very gentle. So keep calm an hour and can start frying.

Skewers, marinated with kiwi

The soft kebab is obtained with the addition of kiwi. A huge plus for marinating takes only 1-2 hours. Kiwi is a tropical fruit that contain a special enzyme that breaks down connective tissue. The effect is about the same as lemon. Recipe with kiwi perfect for a poorly selected hard meat. For the pickle, we need:

• 2 kg of meat
• Some bulbs
• 1-2 kiwi
• Pepper, spices according to your taste.
• A bit of fresh greens.

Cooking

We start as usual with the washing of meat, slicing it into equal pieces.

1. Turn onions into large rings, and add it to the already sliced meat.
2. Chopped greens send there.
3. Salt, spices pour carefully, trying not to overdo it. With salt, be careful.
4. Now the main secret of the recipe – peel the kiwi fruit, grate it on a grater or just mash in his hands. Add to the meat.
5. Stir very well to the kiwi pulp is distributed evenly.
6. Keep the meat in the marinade 1-2 hours and proceed to frying.

Recipe with kiwi really quick and tasty. But it is not necessary to keep the skewers in the marinade too long, otherwise it will simply lose its taste, will be completely empty. Always add kiwi in the last turn. You can do it at the same time fueling the fire. While the wood burns down, the kiwi will have time to work its magic softening effect.

Shashlik marinated in yogurt or mayonnaise

Perhaps the two most popular prescription. If you have not used any of them, make sure you take the chance to prepare a shish kebab this recipe is not very difficult and the taste is very decent. 2 pounds of pork we need:

• The yoghurt, “Ayran”, “tan” — 1 liter or 200-300 gr. mayonnaise.
• 6 large onions.
• Black pepper.
• A bundle of fresh Basil.

Cooking

That meat turned out juicy and flavorful, do everything strictly by prescription. Can use yogurt or mayonnaise to your liking.

1. Pork cut into medium sized pieces.
2. Peel the whole onion. One half turn in the ring, the second grate.
3. In a large bowl put the pork, Winalite her onion pulp and spices, very little salt and a well-perennite.
4. Finely chop Basil, add it to the meat.
5. “Tuck” the meat with mayonnaise or yogurt.
6. Onion rings just spread evenly over the surface, capacity, close the lid and send to rest in the refrigerator for six hours.

Better to do entirely without salt, especially if you choose to marinate with mayonnaise. So meat is much juicier. To prisolit directly before frying or ready-made barbecue. To pieces have promarinovalos faster, make them not too big and you’ll have to do without a refrigerator.

Skewers, marinated with lemon

The most spicy and at the same time simple option – kebab with lemon. It acts about the same as kiwi or vinegar softens the meat, but also gives it a tangy citrus note. This is a quick way pickle, always pleasing a consistently great taste. Two kilograms of pork neck take:

• 4 large onions or 6 medium.
• 1-2 lemon.
• Great bunch of greens. Any spices to taste and a little salt.

Cooking

Start with standard procedures – wash meat, remove all veins, cut into medium pieces and put it in a container.

1. Turn onions into large rings.
2. Greens crumble.
3. All this together with spices put into the bowl with the meat. If you want to keep the form of a bow, then put it in the least.
4. Now seasoned with all the splendor of lemon and really mix well.
5. Just a couple of hours you can fry, but it is better to leave for the night.

The option of marinating with lemon no less popular than the mineral water. But not all know one little trick. That meat was really flavorful, not enough to flavour it with lemon. Before you squeeze the fruit, using a fine grater, remove the zest and add to the marinade. Then, even well-cooked meat will be juicy smell of lemon.

These are the best recipes for barbecue marinades. Among them you will definitely find one that will suit your needs. Will surely try to cook aromatic kebabs with lemon, kiwi or use a classic recipe.

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