Barbecue is considered a dish for a professional. In our country, most often, pork skewers are performed. And the sauce, and the marinade, and even more so the process of marinating meat seems to many almost magic. In fact, you can cook shish kebab just as well as a professional barbecue man! Of course, if you know some recipes and secrets.
The basic rules for pickling meat for any dish are the same. In our article, the intricacies of pickling will be described, of course, using the example of cooking barbecue.
And the first thing we need is meat! Actually from which we will prepare our most delicious dish.
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Step 1. Choose and prepare pork meat for barbecue
Barbecue can be prepared from any meat, not only from pork. Although in our country, it is most often used, it is more popular. And in relation to price - quality, perfect. Why? Because in the pork itself, the proportion of meat and fat seems to be specially balanced by nature, for cooking on coals. Pork shish kebab is the most fragrant, soft and juicy.
It's better to have a barbecue pork neck, because it is preferable to take soft meat. Do not take fresh meat from a freshly slaughtered animal. Not suitable for the perfect barbecue and frozen meat. The best option is chilled, aged meat. For barbecue, therefore, it is best to take meat from farmers in the market or in private small shops.
And I want to note that lamb, veal and beef kebabs are no less beautiful.
Step 2. We prepare pieces of meat, what they should be so that the kebab does not burn and does not become dry
First, the pork is cut into oblong pieces. Not cubes, as is often done, but rectangles. And what is it for? Elongated pieces of meat, planted lengthwise on a skewer, are kept on a skewer (or wooden skewers, if frying takes place not on coals, but in home oven) are stable, do not hang down, do not turn and fry very evenly, do not burn.
The most delicious marinade for pork skewers to make the meat soft and juicy
The well-known stereotype that prescribes the addition of vinegar or other acid to the marinade is incorrect. The acid softens the meat, but causes it to lose a lot of juice, and besides, by itself it will not be to everyone's taste. Perhaps the reason for the appearance of this method is the times of scarcity, when cuts of meat in stores were hard and rough.
We marinate correctly (tested method, proven marinade):
It is much better to add mustard to the marinade. To taste, of course, but the main task of mustard here is not to add bitterness to the dish, but to help soften the pork. Unlike vinegar, mustard gently softens the meat fibers without injuring them and keeping the juice in the meat.
For pickling, of course, onions are needed. Meat, in general, is hard to imagine without onions. You can cut the onion into rings or small cubes, but it will be even tastier if you chop it with a blender. Then mix the pork skewers with onion puree hands or, as the chefs say, massage the meat with it. Of course, you can stir the meat in the usual plastic bag, tying it up and shaking it a bit. At the same time, everything happens quickly, and the hands remain clean, but this method, nevertheless, is inferior to the first.
Next, pour a little vegetable oil into the bowl with the barbecue. It is necessary not to increase the level of fat content, but to conduct the aromas in the kebab between its ingredients. Vegetable oil is an organic solvent, which means that it evenly distributes flavors and aromas in itself. And this applies not only to barbecue.
The oil throughout helps distribute the flavors. Remember Passage! Vegetables are not sautéed for fried crust, namely to distribute their flavors in oil.
Of course, as spices in our barbecue should be Bay leaf and black pepper. A bay leaf can be immediately thrown into the fragrant already from the onion and oiled meat.
But black pepper has its own secret! It is clear that it is better to leave the ground pepper aside, and crush the peas right before use, but here the trick is different: before crushing, the pepper must be fried in a dry frying pan. A characteristic sign of readiness is the leveling of its wrinkled surface. After that, the pepper will become incredibly fragrant and fragile, which will make it easy to crush it.
Pepper and bay leaf will already be enough to make the dish very tasty. But there is another spice that goes extremely well with pork. This is star anise (or star anise). The spice, used in ancient China, gives the dish an exquisite anise flavor. One crushed star anise is quite enough for one kilogram of barbecue.
Marinade is ready! The meat is already tasty, but it is better to let it soak for at least 2 hours.
How to Quickly Marinate Meat for Picnic Pork Skewers
Sometimes you can hear that the meat needs to be marinated all night, and in a whole set of many spices. Forget about it. In the Caucasus, only salt, pepper and onion are added to meat, and marinated for only about 15 minutes.
Why do you need a marinade at all? To improve the taste is not very good meat, and also soften it if it is hard. We have chosen fresh meat, so it needs only a touch of spices, nothing more.
Cut the meat, sprinkle with pepper and salt, sprinkle with chopped onion and stir so that the spices seem to envelop the meat. Then fill the meat with mineral water, squeeze out a ripe lemon, kiwi, or some other sour fruit, or maybe a glass of kefir (in no case, not vinegar!), Mix again. After 15 minutes, your kebab is ready for frying.
Overexpose the meat in the marinade - it will become flabby and loose, like a pate.
Note! In all pickle recipes, we salt our barbecue only at the end, because only in this way the meat will retain its juiciness and amazing taste!
How to fry pork skewers on the grill
By the time the meat is ready, the fire should already be burned out. The meat is fried not on fire, but on coals! A fire under a barbecue is a completely unnecessary phenomenon. Experienced barbecuers keep chips in a bucket of water, which they scatter on the coals before cooking - so the fire does not knock out of the coal, and in addition, the meat acquires the aroma of smoking.
When the meat turns pale, the chips may already dry out and flare up. By this time, be prepared to turn the kebab often so that it browns evenly, but does not burn.
Perhaps you thought that barbecue coals must be something special. Here, just, no trick is needed - you can use coal, which is sold specifically for such purposes in supermarkets and hardware stores. But forget about the ignition fluid - otherwise the kebab can intercept the gasoline flavor. Can't light the coals? Collect dry twigs, chips, put on the coals. Pour with ordinary vegetable oil - it burns beautifully.
Fry kebab in a pan at home step by step recipe with photo
This recipe for barbecue is prepared very quickly. And although in taste it is inferior to a dish cooked with the right marinade and on the coals, a barbecue in a pan will warm up your mood so that you finally get together and go out into the countryside with the whole family and cook already real barbecue on the mangal.
Ingredients for pan skewers:
- Eight hundred grams of pork;
- 160-200 g of onions;
- juice of one orange or lemon;
- salt, parsley, pepper.
Cut the meat into small pieces of 4 - 6 cm, pour over the lemon juice.
Put everything in a hot frying pan. lard, if not, just with sunflower oil.
Pepper, salt and fry small fire until crispy.
It is advisable to cut the onion into rings and put it in such a way that the meat is completely closed.
Continue frying for another 5-10 minutes. Then pour freshly cooked meat over orange juice, let it all stand for a couple more minutes and then, remove from heat.
Serve this wonderful kebab, sprinkled with parsley in advance, with orange or lemon slices.
Shish kebab in the oven on skewers video recipe
In the oven, the barbecue will turn out very similar to the barbecue. This recipe very close to natural barbecue.
We eat barbecue at home or in nature
No need to eat pork skewers immediately from the coal or from the stove. He needs to stand up, mature. In the meantime bring better sauce. store ketchup to such a barbecue is a bad form. Better finely chop the tomatoes, add sweet Yalta onions, your favorite spices, herbs and salt to it - that's great recipe! If it’s not yet the season for tomatoes, a can of homemade tomatoes will help you out in own juice. Beat them with a blender, adding seasonings.
It is customary to serve red wine with barbecue, but if a non-alcoholic party is planned, great drink will be cranberry juice, kvass or homemade lemonade.
Spring! Departure time for nature and barbecue. This is great! Check out my recipes, you won't regret it. If you have your own, please share them in the comments. It will be nice to learn from the experience of experienced kebabs and try something new, another pork kebab.
Good luck and all the best!
© DepositphotosWhen going to nature, you probably think about how to quickly marinate meat for barbecue so that the meat is fragrant, juicy and very tasty. There are not just many answers to this question, but a lot. Therefore, we will talk about several ways.
Marinade first
It is suitable for those cases when the meat needs to be prepared in a few hours. Pieces of pork will marinate in three to four hours, lamb or veal must be kept longer, about six to eight hours. You can use chicken, it marinates for the same amount of time as pork, but is more dietary product suitable for baby food.
So, cut the meat into pieces weighing forty to fifty grams, onion- thin rings. Put in layers in a deep saucepan and sprinkle generously with ground pepper (black, red, allspice). Also do not forget to add salt to taste, lemon juice (or lime), vinegar.
Marinade II: Caucasian
Someone, but the inhabitants of the Caucasus region are well known for cooking barbecue. Therefore, following their advice, you will get an amazing dish with a special taste. cut the meat portioned pieces and place in a marinating container. Peel the onion and squeeze the juice out of it. Highlanders basically do not use vinegar, replacing it with lemon or lime juice. You can also sprinkle the meat with garlic juice or sprinkle it with crushed gruel from spicy cloves. As a seasoning, take a bay leaf, red and black pepper.
Some more tips
You don’t know how to quickly marinate meat on a barbecue in order to get original dish? Replace table vinegar pomegranate juice, ordinary dry wine, wine vinegar, kefir, beer, a mixture of vodka and wine. Some kebab masters add fresh beet juice to the marinade or shift the meat with vegetable slices. This will give the dish an unusual color and an interesting flavor. Residents of Kyrgyzstan soak pieces of meat in sea buckthorn juice.
Late spring and summer - the time for picnics with barbecues and barbecues in nature, by the fire, with aroma fried meat, with camping romance and country gatherings. How to marinate meat properly so that the kebabs turn out juicy, appetizing and healthy?
Why marinate meat
Marinating softens even the most tough meat making it tender and juicy. In addition, marinated pork, chicken, beef and lamb cook faster due to the presence of salt and acid in the marinade - lemon juice, vinegar or alcohol. Thanks to a rich bouquet of spices and seasonings, the meat becomes tastier and more aromatic, acquiring an original and unique taste.
However, meat is marinated not only for grilling and baking in the oven, but also for frying in a pan. The fact is that the marinade forms a film on the surface of the meat, thanks to which it does not burn, but meat juice does not leak during frying. Nutritionists also say that pickled meat is absorbed by the body much better, and this is especially important if we cook barbecue for children.
Cooking marinade
Meat marinade is a creative and spontaneous process, so you can use whatever spices you like and feel right for the meat. Any spices and dried herbs are suitable for marinade, variety of sauces, vinegar, vegetable oil, sugar, honey, syrups, alcoholic drinks, kefir, yogurt, sour cream, mayonnaise, tomato paste and fruit juices(mainly pomegranate, apple, tomato, grape, lemon or orange). The main thing here is to take into account that busting with acids can lead to dry meat.
You can also add greens, onions, garlic, ginger, tomatoes, spicy and Bell pepper and other vegetables. Pleasant taste marinade is given by sour berries and pieces of fruit - pineapple, kiwi, papaya and citrus fruits. Before marinating, be sure to try your marinade - if it tastes good, the meat will turn out delicious too!
How to marinate meat at home
Defrost the meat, rinse it well, remove all unnecessary parts, such as membranes and tendons. You can marinate the meat whole or cut it into pieces, just in the second case, it will take less time to marinate. Pierce the meat with a fork so that it is better soaked, put it in a bowl with marinade, mix well and make sure that all the pieces are soaked in liquid and coated with spices. Cover the bowl with a lid and place in the refrigerator. The duration of marinating ranges from half an hour to 3 days, it all depends on the composition of the marinade, the quality of the meat and the size of the piece. Do not leave the dishes warm, as the marinade may turn sour.
How to marinate meat for baking: secrets and subtleties
If there are acids in the marinade - vinegar, dry wine or sour juice, do not keep the meat in it for more than 2 hours, otherwise it will dry out. Marinated meat is ready for baking in the oven and on the grill, it does not need pre-cooking, as a result of which the product will lose juice and become dry.
Any dishes that do not contain metals are suitable for marinating: they are oxidized under the influence of acids, so the kebab turns out to be tasteless. As for the composition of the marinade, this is a matter of taste preference, however, pork, chicken and duck are considered to go well with sweet marinades.
How to marinate pork for barbecue
Cut the pork into medium-sized pieces and brush with Dijon mustard, then immerse it in the marinade. The classic pork marinade is usually prepared from vegetable oil, vinegar and chopped herbs, marinating time is 6-8 hours.
Pork marinated with soy sauce, vegetable oil and cumin turns out to be very tasty - in this case, it is enough to marinate the meat for 3-4 hours. If you want to cook pork in a special way, make a lemon marinade using the juice and zest of a lemon, fresh mint, olive oil and oregano. You can marinate pork in a spicy pomegranate marinade. For this you will need 200 ml pomegranate juice and red wine, 3 tbsp. l. vegetable oil, 5 tbsp. l. lemon juice, 2 heads of finely chopped onion, black pepper and suneli hops. Mix all the ingredients, dip the pork pieces in the marinade and keep in the refrigerator for several hours.
How to marinate beef for barbecue
How to marinate lamb for barbecue
For lamb, a semi-sweet red wine marinade is ideal, into which you can chop finely chopped garlic and leeks. Young branches of pine, wild garlic and anise will complement the taste of the marinade, but most importantly - do not add dry wine to the marinade, otherwise the lamb meat fibers will be too loose. Leave the pieces of meat in the marinade overnight, but no more. When preparing lamb for marinating, leave fat - this will positively affect the taste of the barbecue.
Since lamb is quite fatty meat, a ginger marinade is ideal for it. To do this, mix 3 tbsp. l. soy sauce, 1 tbsp. l. vegetable oil, 1 tsp. salt and sugar, ¼ tsp. black ground pepper, 1 tbsp. l. cumin and chili peppers, half a chopped onion and 2 pieces of grated ginger. The result will surely impress you.
How many housewives, so many marinade recipes. If you have your own secrets on how to marinate chicken, as well as pork, beef or lamb for barbecue, share the recipes with us. Have a fun and delicious picnic!
Picnic season is just around the corner, which means it will be possible to feast with might and main juicy barbecue With golden brown and smoky flavor. At first, any barbecue, classic pork and dietary beef, "female" chicken and even "vegetarian" vegetable, not to mention the classic lamb, seems delicious dish. But the weather on the first warm days can be very unstable, and sometimes you have to catch an outstanding warm day. And prepare food for the meal fresh air literally on the run, so that upon arrival immediately start cooking barbecue. As a rule, marinating meat remains in best case as much time as needed to gather friends and drive to the picnic area. That is, the marinade should be as effective as possible, quickly acting on meat fibers and consist of products available at hand.
Traditionally, when a country holiday is planned in advance, the barbecue begins to marinate the day before, so that the meat is properly soaked the night before departure. spice mixture, acquired elasticity and piquancy shade. Each hostess knows the recipes for such marinades in the assortment, taking into account tastes, moods and dietary requirements present at the table. But, if the issue of time is acute for you and you need to marinate the kebab in a matter of minutes, you need completely different compositions of spices that can achieve no worse results as quickly as possible than with long and deep pickling. But don't even think about industrial blends and intense artificials. We suggest you choose one of the simple, easy to prepare and most importantly natural recipes barbecue marinade.
The easiest barbecue marinade
Like many other useful and tasty things, the marinade and the approach to preliminary preparation meat before frying or baking we got "inherited" from the ancient Greeks. These worshipers of the elements in all their manifestations marinated animal carcasses destined for feasts, in sea water. Actually, this is where the very word “marinade” came from, meaning nothing more than “marina”, that is, sea waves. The current state of open reservoirs does not leave us the opportunity to use the ancient method, but it gives an idea suitable for adaptation.
Grab a couple bottles of highly carbonated mineral water- so much so that its volume can completely cover the amount of meat you have prepared. The brand and composition of water can be any to your taste (dining room, medical-dining room and even medicinal), but try to find natural, and not just drinking water artificially enriched with minerals. Pour the meat in a saucepan with water and remember it with your hands. Cover with a tight lid and go to the picnic area. Upon arrival, carbon dioxide will have time to act on the meat fibers, minerals soak the meat, and road shaking catalyzes the process of marinating the future barbecue.
Quick barbecue marinade
The speed at which marinade affects meat depends mainly on the amount of acid in its ingredients. Therefore, if pickling speed is critical, do not spare acidic ingredients: lemon juice, dry wine, fermented milk products. If necessary, take into account several requirements for the marinade recipe at once, namely:
- simplicity of the cooking process;
- availability of ingredients;
- natural ingredients;
- universal taste, pleasant for most eaters;
- cooking speed and impact on meat;
- effectiveness in tenderizing meat.
For those, who spicy taste and spicy aroma fried meat puts above the desire for harmony, you can replace kefir with mayonnaise. It can be taken about half as much as kefir, just to coat pieces of meat. In addition, mayonnaise works faster than kefir, so it is more suitable for pork or beef, while unsweetened yogurt can be dispensed with chicken. Pepper can be replaced and/or supplemented with a head of garlic, peeled, divided into teeth and crushed into a pulp. But not everyone likes the aroma of garlic, so the option with pepper can be considered more versatile, and it requires less manipulation.
Other barbecue marinade recipes
There must be an alternative even if basic recipe everything suits you. Just in case, we offer you some more successful and proven marinade recipes for quick barbecue processing. Each of them will be enough from 30 minutes to an hour to soak the kebab and prepare it no worse than the classic "long" marinating methods.
- Dry marinade better for chicken than red meat. On the way out of town, go to any grocery store and buy a package of spice mixture for meat. Feel free to pour all its contents into a bag with chopped meat, tie the bag tightly and shake vigorously so that the spices are evenly distributed inside. Now put the bag of meat in the trunk: it will marinate by the time you get to the picnic area. Shake before frying extra spices or send meat to skewers.
- Tomato marinade. Pour the pieces of meat in a bowl enough tomato juice. Instead of juice, you can take tomato paste and lightly salt it. If you find tomato sauce like "Krasnodar", I have apples and spices in the composition, then consider that you are twice lucky. And if you can use instead tomato paste adjika - then the meat in half an hour will acquire the ideal condition for barbecue.
- wine marinade- This is a bottle of dry red (for pork, beef, lamb) or white (for chicken) wine, poured into a bowl with meat for barbecue one hour before cooking.
- fruit marinade- a truly extreme method of preparing meat, if used incorrectly, is fraught with the loss of all raw materials for barbecue. Take a few ripe kiwi fruits, cut into circles and put them on the meat. Watch the time carefully: thanks to concentrated fruit acids, even tough meat will become tender and supple after 10 minutes, and after 20 minutes it will turn into rags of slimy biomass unsuitable for cooking.
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Have you ever eaten well-cooked meat - covered with a crispy fried crust on top, but tender and soft inside? When I tried this dish for the first time, I wondered - how is it prepared? And I found out that there are only two ways to soften meat before cooking: smearing and marinating.
marinating meat
Do you know that the ancient Romans were the first to marinate meat?
Plain sea water was used as a marinade - meat or fish was soaked in it before cooking. This was done for the same purpose with which we pickle meat: to soften and give it a new taste.
In Scandinavian countries, some varieties of fish are still soaked in salty sea water before cooking. And they even cook in it :).
In the south of Europe, instead of salt, they used wine vinegar, and in the east - spices and spices.
In the Maasai tribe, meat is briefly placed in an anthill. Formic acid softens its rigid structure. The main thing in this process is to pull it out in time, while there is still something left of the meat :).
Nowadays, marinades have become more complex, in addition to salt, they can contain many various additives and spices. After all, marinating meat correctly is half the success. Good marinade not only makes the meat softer, but also gives it a unique taste.
The main component of any marinade is acid- it is she who softens the meat and helps it to better absorb spices and spices. And becoming softer, the meat cooks faster. In addition, the marinade protects the meat from burning, since it takes on the first heat stroke, but if the meat is overexposed in an acidic environment, it will turn out to be overdried.
The more acid in the marinade, the less time it takes to marinate.
A variety of products are used as acids:
- vinegar, preferably natural, apple or wine,
- juices (lemon, pineapple, grapefruit, pomegranate, apple),
- dry wine (white for fish, chicken and pork loin, red for beef and pork back),
- some fruits (kiwi and fresh pineapple - one kiwi or a glass of diced pineapple pulp per 1-1.2 kg of meat),
- soy sauce,
- natural yogurt or kefir.
A dairy-based marinade is not as aggressive and, of course, tastier.
The pickling process can last from an hour to a day (in the refrigerator), depending on the recipe chosen.
The marinade always contains spices and spices. It can be:
- various peppers (white, black, red, cayenne, allspice, paprika, etc.),
- garlic,
- anise,
- mustard,
- juniper berries (they give the meat a very interesting taste),
- rosemary,
- fennel,
- dill,
- Bay leaf,
- ready-made mixtures of spices (for example, curry, baharat, garam masala, suneli hops, etc.).
Tip: do not mix more than 3-4 spices, otherwise their smells will kill each other.
In the marinade, as a rule, add vegetable oil. It envelops the meat and does not let it lose juice during cooking.
In addition, it is in vegetable oil that the esters of spices and spices dissolve best. Sometimes, butter is replaced with mayonnaise - it turns out very tasty too.
You can also add fresh uncut (or coarsely chopped) greens. Why uncut?
Because taking the meat out of the marinade, it is very difficult to remove chopped greens, and when frying or baking, it burns easily, which does not add beauty and taste at all ready meal. Therefore, greens are placed in the marinade in the form of whole branches, which can then be easily removed.
The same applies to onion - it is cut into large rings, and garlic - it is put with whole uncut cloves.
And you can grind the onion and garlic into a fine porridge - this way the marinade turns out to be more aromatic and there will be no need to clean the meat from them.
A variety of marinades are usually prepared for meat (pork, beef, lamb).
Poultry marinades are more tender (unless it is game), as poultry meat becomes tough from aggressive ingredients. Poultry marinade recipes include honey and citrus fruits.
But the fish is very ascetic in the choice of marinades - a little lemon or white wine, vegetable oil, onions and spices.
Crabs, shrimps and other seafood are not marinated at all before cooking - they are only slightly sprinkled with oil and lemon juice.
Well, fruits, if you want to bake them in the oven or grill, you can just sprinkle with sugar.
Another subtlety: salt is usually not added to meat marinade - it is salted already in fried form - in the marinade, salt compacts the meat structure, and it becomes tough.
But in the marinade for fish for frying on a skewer and grill, salt must be put: then it will not fall apart when frying.
Marinate the meat in the refrigerator or any cool place. But if you need to marinate it quickly, soak the meat in the marinade at room temperature half an hour and cook immediately.
Coating meat
Coating has the same purpose as marinating - to soften the meat.
For coating, almost the same ingredients are used. The only difference is that the meat is coated immediately before cooking.
Marinating utensils:
For pickling, you can use glass, ceramic or stainless steel dishes. The principle of choosing dishes is simple: the material from which it is made must not react with meat and the acid of the marinade, otherwise the meat will acquire an unpleasant metallic taste.
Suitable also enamelware provided that it does not have enamel chips, otherwise the marinade will be spoiled. You can even marinate in a plastic bag.
To do this, pick up a tight bag, put meat and marinade into it, tie the bag and shake it so that the meat is saturated with marinade, squeeze out the air that has collected in the bag and put it in the refrigerator.
Safety regulations:
- Do not reuse the marinade as bacteria can easily multiply in it.
- Make sure that the used marinade does not touch the cooked or cooking meat.
- If you plan to pour it over kebabs or grilled meat while cooking, boil the marinade for a few minutes before doing this.
- After boiling, the marinade is safe to use as a base for meat sauce.
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