Summer is associated with nature trips and picnics. A rare picnic without barbecue. And the main condition for a delicious kebab is properly pickled meat. But in order to understand which marinade to give personal preference, you need to try at least a few options.
Pick your recipe
Onion marinade
Onion marinade is probably the most popular and traditional marinade of all. Good for mutton, beef, pork. Its composition is quite simple: meat, onions, and of course, pepper. Onions should be a little more than half the meat. About 1 kilogram of meat - 700 grams of onion. Onions must be chopped to a mushy consistency. You can do this either with a blender or by rubbing it on a grater. The meat slices should be mixed with onions and peppers and marinated for at least two to three hours. Before frying the skewers, onions are removed.
Wine marinade
A good base for the marinade is wine. For beef - this is perhaps the most ideal option. In addition to one and a half kilograms of meat, this marinade will need 2 to 3 cups of red dry wine, 3 onion heads, 2 tablespoons of lemon juice and ground black pepper, as well as 1 tablespoon of sugar. Since beef needs to be pickled longer, it will be best to do this overnight. Mix onion cut into half rings with the listed ingredients, pour wine and leave in the refrigerator for 10 hours.
Kefir marinade
You can marinate in this way any meat, including chicken, and therefore kefir marinade is universal. The amount of onion, as well as the time of pickling, is noticeably reduced with this method. One and a half kilograms of any meat you need to take a liter of kefir and a kilogram of onion. As spices, suneli hops can be used, one tablespoon will be enough, plus 10 peppercorns. Diced onions should be mixed with seasonings, mixed with meat and pour all this with kefir. Pickle for 2 hours.
Mustard Honey Marinade
Such a marinade is ideal for mutton meat, although beef and pork cannot be spoiled in this way. One and a half kilograms of meat will need a tablespoon of honey and mustard, as well as a teaspoon of caraway seeds and ground pepper, add the zest of orange to taste. The peculiarity of this marinade is that they need to be rubbed with meat immediately before cooking. Pork or beef for such a marinade is better to beat off.