Roasting meat on charcoal is an almost indispensable ritual of a picnic in nature. If you are fed up with traditional marinade recipes, learn how to pickle kebabs without vinegar. When you try the usual dish, cooked differently, you will discover completely new tastes and pleasantly surprise everyone gathered at the table.
Pick your recipe
You will need
- For 2 kg of barbecue:
- - 650 ml of light beer;
- - 4 onions;
- - 2 cloves of garlic;
- - 1 1/3 tsp ground coriander;
- - 1/2 tsp. black and red ground peppers;
- - salt;
- - 200 ml of dry wine and soy sauce;
- - 5 cloves of garlic;
- - 3 cm ginger root;
- - 3 tablespoons honey;
- - 1.5 tsp ground black pepper;
- - 1.5 kg of onions;
- - 500 ml of water and apple juice;
- - 1 tbsp spices for barbecue;
- - salt;
- - 2 ripe kiwi;
- - 700 g of onion;
- - 1 tbsp ground black pepper;
- - salt;
- - 700 ml of pomegranate juice;
- - 700 g of onion;
- - 2 tbsp spices for barbecue;
- - salt;
- - 1 liter of kefir;
- - 1 tsp cayenne pepper;
- - salt;
- - 2 large lemons;
- - 5 cloves of garlic;
- - 2 tbsp spices for barbecue (for fish or meat);
- - salt;
- - 100 ml of olive oil.
Instruction manual
1
Marinate kebabs in beer. To do this, mix the meat sticks with finely chopped onions, crushed garlic and spices in a large bowl. Pour all the beer and leave for 5-8 hours in a cold place. Add salt there before cooking, after draining all the liquid, and mix thoroughly with your hands.
2
Make a wine marinade for barbecue according to an oriental recipe. Grate the garlic and ginger root, slightly heat the honey. Combine everything in one bowl, pour in soy sauce and dry wine, add pepper. Dip the pieces of meat or poultry there for 4-6 hours and place in the refrigerator.
3
Place the meat in a bowl or bowl mixed with finely chopped onions, spices and salt. Pour apple juice diluted in half with mineral water in a skewer bowl. It will be ready for frying in just an hour and a half. Faster it can only be marinated with kiwi.
4
Peel the kiwi and chop the pulp with a knife or grater. Salt and pepper the kebab, put onion chopped in half rings and sliced exotic fruit. Keep the meat in this marinade for no more than 30 minutes, otherwise it will just crawl.
5
Pour pomegranate juice into a container with barbecue, sprinkled with seasonings and salt. It is better to make it yourself by squeezing it out of fruit. Also put there a traditional chopped onion. Cover the meat (ideally - lamb or beef) with an inverted plate, press down with a load in the form of a glass jar of water and put it in the cold for 12 hours.
6
Marinate the kebab in kefir, especially this method is suitable for cooking pork and chicken. Add salt and cayenne pepper to the fermented milk drink and immerse the selected type of meat in it for at least 3 hours, and preferably at night.
7
Choose lemon marinade, especially if you are going to cook lamb or fish, citrus will beat off a specific smell. Squeeze the juice from one lemon, cut the second into thin circles. Peel and crush the garlic cloves. Combine everything with dry spices, salt and olive oil. Beat the marinade with a whisk, pour into a dense plastic bag, put the prepared kebab there and seal for 30-60 minutes for fish and up to 12 hours for meat.
note
The same effect on meat, like kiwi, has pineapple due to the high content of the protein-breaking enzyme.
Useful advice
Instead of kefir, take mono non-fat natural yogurt.
Pour the skewers with marinade during grilling on charcoal, this will give it additional juiciness.