Cooking aromatic, mouth-watering and juicy kebabs is impossible without preliminary soaking the meat in the marinade. There are many different recipes for barbecue marinades.
Pick your recipe
You will need
- Kebab Tomato Marinade:
- - 1 kg of lamb or pork
- - 1 kg of onions
- - 1 liter of tomato juice
- - 2 tbsp. tablespoons nine percent vinegar
- - salt to taste
- - black and red ground pepper to taste
- Shish kebab in mineral water
- - 1 kg of lamb or pork
- - 1 kg of onions
- - 1 liter of sparkling mineral water
- - 2 tbsp. tablespoons nine percent vinegar
- - salt to taste
- - black and red ground pepper to taste
- Kefir Kebab Marinade
- - 1 kg of pork, beef, chicken or lamb
- - 0.5 l kefir
- - 0.5 kg of onions
- - salt to taste
- - black and red ground pepper to taste
- - 2 tbsp. tablespoons of vegetable oil
Instruction manual
1
Kebab Tomato Marinade
Chop the pork or lamb in slices. Peel the onion, cut it into rings. Add vinegar, salt, black and red ground pepper to tomato juice, stir. Put a layer of meat in an enameled pan, then a layer of chopped onion, then again a layer of meat and another layer of onion. Fill the whole pot in this way. Pour the meat with tomato marinade and leave it at room temperature for 2 hours. Kebab marinated in tomato can be stored in the refrigerator for 4 days. Tomato marinade gives the barbecue a spicy sourness.
2
Shish kebab in mineral water
Slice the meat in portions. Peel the onion, chop it with rings. Stir vinegar, salt, black and red ground pepper in mineral water. Lay the meat in layers in an enameled pan, alternating it with chopped onions. Pour meat with onion marinade from mineral water. Leave the meat to marinate at room temperature for 30 minutes. The meat in the marinade mineral water can be stored in the refrigerator for no more than two days. The main advantage of a mineral marinade is that the meat is quickly saturated with marinade due to carbon dioxide and becomes soft.
3
Kefir Kebab Marinade
Cut the meat in portions. Peel the onion and chop it in half rings. Put meat with onions in a pan. Add salt, black and red ground pepper, vegetable oil to kefir. Stir the kefir marinade thoroughly and pour the meat with onions. Stir the skewers with marinade and put it in a cool place to marinate. Chicken should be marinated in kefir for 1-1.5 hours, pork and lamb - 2-3 hours, it is better to leave the beef marinated for the whole night. Kebab marinated in kefir can be stored in the refrigerator for no more than two days. During the preparation of the barbecue, for greater juiciness, pour the meat with the remaining kefir marinade. Thanks to marinating in kefir, barbecue from any meat is very tender and juicy.
note
Often, barbecue marinades include table vinegar as an ingredient. However, many kebab lovers prefer not to add vinegar to the marinade, rightly believing that it gives the meat rigidity. Nevertheless, vinegar in the marinade is by no means superfluous, since it has antibacterial properties. And this is important, because the meat at the stake is not always completely fried.
Useful advice
To give the barbecue more juiciness and softness, add a double portion of onion to the marinade. One portion should be cut into rings or half rings, as suggested in the recipe, and the second portion should be passed through a blender or grated on a fine grater and stirred in the selected marinade.