Every kebab lover knows at least s. In addition to the almost “traditional” vinegar, wine, onion and kefir marinades, methods that previously seemed quite exotic are gaining popularity. One of these is kebab meat marinated in kiwi.
Why kiwi?
Kiwi– edible fruit of plants of the genus Actinidia of the tree vine family. The birthplace of kiwi is China, but kiwi owes its current name, appearance and taste, loved by the whole world, to New Zealand. It was there that local breeders turned an inconspicuous plant, imported from China at the beginning of the twentieth century, into a juicy fruit with excellent taste, giving it the name “kiwi” in honor of the fruit’s resemblance to the body of the famous bird, which is the symbol of New Zealand. Kiwi is not only tasty, but also very useful fruit. It contains a huge amount of vitamin C, antioxidants, trace elements and fruit acids. Actually, it was thanks to the latter that kiwi began to be used for preparing marinades for meat dishes. Fruit acids and their enzymes dissolve connective (collagen) fibers and give the meat that very tenderness and juiciness that is so valued in barbecue. In addition, they promote better digestion of food, so even after eating a large portion of kebab, you will not feel heavy in your stomach.How to marinate shish kebab with kiwi
For the marinade, it is better to choose slightly unripe fruits with sourness. The sweet and sour pulp will add a touch of freshness to the meat and give it a piquant, barely noticeable sourness, while retaining all the taste properties of fried shish kebab. Kiwi can be used in preparing marinade for various. It is most suitable for preparing skewers of pork, lamb and beef. About, how to marinate pork kebab in kiwi, we will tell you below.Step-by-step recipe for kebab marinated in kiwi
To prepare shish kebab you will need: - pork neck – 1 kg;
- unripe kiwi fruit – 1-2 pcs. (depending on size);
- onions - 2-3 large heads or 3-4 medium-sized heads;
- salt, pepper to taste.
- Wash the meat, dry with a towel and cut into pieces weighing 30-40 g (approximately 5x5 cm).
- Place the meat in a large bowl or pan (to make it easier to stir later with your hands) and start preparing the marinade.
- Peel the onions, cut half the heads into rings, finely chop the other half and knead them thoroughly with your hands so that the onions release the juice. Mix with meat.
- Peel the kiwi, cut into small cubes and also add to the meat, adding salt and pepper. Mix everything properly.
- Leave the meat to marinate for 1-2 hours. After this, thread the pieces onto skewers, interspersing the pieces with pickled onion rings. Place the skewers over the coals and bake until golden brown, turning constantly.
How to prepare firewood for barbecue in Kiwi
The “correct” firewood is another secret to preparing delicious barbecue. Perfect for pork shish kebab in kiwi. A universal option is birch coals, but remember that they must burn out properly, since they give off intense heat. To ensure that the heat is uniform, moderately intense and gives the meat an appetizing crust on the outside and juiciness on the inside, use wood of approximately the same size to prepare the coals. A hand-held wood splitter is best suited for this task. With its help you will quickly, easily and safely chop the required amount of firewood. And if this happens, then you will get real aesthetic pleasure from this process. Even women will be delighted with chopping wood with such a wood splitter!It would seem, what don’t we know about grilled meat, with baked onions and tomatoes, and in the good company of close friends? We know a lot of recipes for marinades, but new trends are coming and one of them is kebab with kiwi, the recipe of which we will consider in detail and will definitely prepare! These exotic fruits are no longer new on our shelves and we have already become accustomed to their unobtrusive taste, but few have tried them with meat!
Why kiwi?
Kiwi is the leader among fruit brethren in terms of vitamin C content, and there are enough other vitamins in it to have a significant positive effect on the human body. Its mineral composition and fiber can stimulate the secretion of gastric secretions and the ability to quickly digest proteins.
The sweet and sour pulp of the fruit can highlight the taste of baked meat and ease its heaviness for the stomach. We should also especially note the ability of the pulp of these fruits to “lock” moisture in the meat fibers, which makes the kebab according to this recipe extremely juicy. What makes kebab soft is a special enzyme in kiwi fruits, which seals the connective tissues in the meat. In addition, this “shaggy beast” will give the meat dish a touch of freshness and piquant aroma, but will retain the natural aroma and taste of the main ingredient - meat.
Considering all the beneficial properties of kiwi for obtaining a soft and juicy kebab, trying to cook it and treat it to your loved ones and friends is a matter of honor for the picnic organizers!
Kebab with kiwi on charcoal "Equator"
Ingredients
- - 1 kg + -
- Kiwi - 1 fruit + -
- — 4-5 medium size + -
- — according to preferences + -
- - taste + -
Preparation
It's safe to say that it would be difficult to find a simpler recipe!
The recipe is designed for pork, but given the incredible properties of this exotic fruit, tougher meat can also be used for barbecue. For example, beef and even lamb!
1. Rinse the neck under water, place it on a cutting board and blot the moisture with a napkin. Cut the pork into small portions measuring 5x5 cm, larger, but not smaller! Rub each piece with pepper and salt.
2. Peel the onions. We cut some into rings, and some into smaller pieces (which need to be mashed with your hands to release the juice). Mix onions with meat preparations.
3. Peel the kiwi fruit from the furry peel and chop it using a coarse grater. Add the resulting pulp to the meat and mix. Leave for an hour. Those. The marinating time should be short for the neck, but for beef or lamb the marinating time can be increased. Again, you should not leave beef for longer than 3 hours, otherwise the meat will be too soft and tasteless.
4. Thread the marinated meat slices onto skewers and bake over coals until cooked. We guarantee the aroma, juiciness and softness of the kebab!
* Cook's Advice
Often recipes for marinades for kebabs contain chopped herbs. It brings flavor and fresh colors to the marinade. And during the baking process, the greens remaining on the meat are charred and spoil the appearance of the finished kebab. A justified solution would be to sprinkle the ready-made kebab with fresh herbs and serve it to the picnic participants.
We wish you a fun feast on the grass and pleasant picnic memories!
If you have received true gastronomic pleasure from the recipe for shish kebab in a kiwi-based marinade, and often going on picnics is not always possible, you can cook this magnificent dish in your favorite - a slow cooker.
Homemade kebab with kiwi in a slow cooker
Ingredients
- - 1 kg + -
- Kiwi - 2 fruits + -
- — 3-4 medium-sized heads + -
- - 2 pcs. + -
- Ground coriander- taste + -
- - according to taste + -
- - also to taste + -
Preparation
1. We start by preparing the marinade - the flavor base of the finished dish. Peel the kiwi and onions (half the amount according to the recipe). We grind them with a blender or meat grinder, or, if there are no electrical appliances, then you can grate them. Mix the ingredients well and get an original marinade!
2. Cut the remaining onion into rings, as usual for barbecue recipes, and cut the bell pepper into slices (along the fruit) or into rings, too.
3. Rinse the meat under water and remove moisture from its surface with kitchen towels. Cut into pieces measuring 5x5 cm and rub each with salt, pepper and coriander. Here, adjust the amount of seasoning according to your preferences.
4. Now, actually, let's start marinating. Pour marinade over the meat preparations, place onion rings and chopped peppers in the same bowl and mix. Cover the dishes with a plate of smaller diameter and place a glass jar of water on top. Marinate for a maximum of 2 hours.
5. We place the finished meat marinated in kiwi into the bowl of our multicooker, place onion rings and pepper slices on top and pour in the remaining marinade. We program our device for baking mode and cook for 45-50 minutes.
6. This step can be skipped, but we highly recommend it! Place the meat and vegetables in a baking dish and fry in a very hot oven for 15-20 minutes. It will be very tasty!
Serve the kebab in a slow cooker with kiwi on a beautiful serving dish, the bottom of which we cover with lettuce leaves, and sprinkle the incredibly appetizing pieces of meat with your favorite herbs!
Bon appetit!
Having learned and tried our kiwi kebab recipes, you will become their admirer for all the remaining picnics of your life! Enjoy your gatherings!
Shish kebab is a dish of meat or fish with a breathtaking aroma.
To make the kebab soft, juicy and tasty, it must be properly fried and properly marinated.
There are so many recipes for various marinades today that it would be impossible to list them all, but almost all of them require quite a lot of time for preparation or the marinating process itself.
Marinade for barbecue with kiwi is an excellent option when there is no time for long-term marinating, when you want really juicy and tasty meat and when you want to try something new and original.
Marinade for shish kebab with kiwi - general principles of preparation
Before preparing kiwi marinade, it is important to remember one essential detail. Kiwi contains a protein enzyme that can break down animal protein. Therefore, the marinade has an almost instant effect. But you shouldn’t add more fruit than required or keep the meat in the marinade for more than the specified time, otherwise you’ll end up with meat pate instead of a flavorful kebab.
And if you strictly and strictly follow the recipe, you will get a really tasty and soft kebab with an unobtrusive piquant sourness. This kebab turns out great even without complex spices.
Marinade for kiwi kebab is ideal for any type of meat: pork, chicken, turkey and even the usually tough beef; you can also marinate fish in this exotic fruit.
Usually kiwi is peeled and crushed, then mixed with meat. Additionally, onions, salt, and spices are added to the marinade. Ingredients such as soy sauce and tkemali sauce, adjika, lemon, mineral water, kefir and other products are also useful.
Spices used are standard for barbecue: black, red and white ground pepper, paprika, oregano, suneli hops, coriander and others.
But vinegar should not be added to such a marinade; in combination with kiwi, this ingredient will simply burn the meat, and in the end it will not be tender and juicy, but tough and rubber-like.
Traditionally, kebab is served hot with the freshest bread, pita bread, baked, boiled and fresh vegetables and plenty of herbs. As a sauce you can serve sour cream, mayonnaise, garlic sauce, tomato sauce or ketchup, mustard and much more.
1. Marinade for pork with kiwi
Ingredients:
A kilogram of pork neck;
One kiwi;
Five large onions;
Ground pepper and salt.
Preparation:
1. Rinse the neck in cold water, dry, and place on a cutting board. Cut into portions that are not too large; five to seven centimeters in diameter will be enough.
2. Place all the pieces in a large container, sprinkle with salt and pepper. Mix thoroughly with your hands, making sure that each kebab is rubbed with spices.
3. Peel the onion and cut one half into thin rings or half rings, and chop the second into small cubes. Use your hands to crush the finely chopped onion so that it releases its juice.
4. Mix onion rings, onion pulp and meat.
5. Peel the kiwi and grate on a coarse grater.
6. Mix the pork kebab with kiwi thoroughly and marinate for an hour.
7. Grill over hot coals, skewered or placed on grill grate.
2. Marinade for shish kebab from pork and lard with kiwi
Ingredients:
One and a half kilograms of pork pulp;
Half a kilo of lard;
One kiwi fruit;
Two large onions;
A teaspoon of paprika and cumin;
A pinch of hot red pepper.
Cooking method:
1. Wash both pork and lard and cut into cubes. The meat can be cut into pieces 4-6 cm in diameter, lard no more than a centimeter.
2. Peel the kiwi, cut into small pieces and add to the meat.
3. Also add peeled and sliced onions to the pork and lard.
4. Add spices, salt, mix the kebab thoroughly with your hands.
5. Marinate the pork kebab in kiwi for 1.5-2 hours.
6. Cook in the usual way, over hot coals, turning the kebab from one side to the other, threading the meat onto skewers mixed with lard.
3. Marinade for pork with kiwi and egg
Ingredients:
Two kilograms of pork pulp;
A glass of sparkling mineral water;
Ripe kiwi;
One egg;
Two onions;
Salt, spices - to taste.
Preparation:
1. Cut the washed and dried pork into portions, place the meat in a deep container.
2. In a small plate, beat the egg with salt and spices to taste, pour the mixture into the pork.
3. Grind the peeled kiwi into puree and transfer to a common container.
4. Add chopped onion, pour in mineral water and mix everything well.
5. Marinate the meat in the refrigerator for 2 hours.
4. Marinade for chicken kebab with kiwi
Ingredients:
A kilogram of chicken fillet (you can use turkey);
Five onions;
Large sweet pepper;
Two kiwis;
Salt, ground coriander, black pepper.
Preparation:
1. Peel the onion, remove the skin from the kiwi, rinse the pepper and remove seeds and stems.
2. Place the kiwi and two onions in a blender bowl and puree until smooth.
3. Cut the remaining onions and peppers into large rings.
4. Rinse the chicken, remove film and veins if necessary, cut into large pieces. Instead of breast, you can also use any other part of the chicken: drumsticks, thighs.
5. Salt and pepper all the meat, sprinkle with coriander. Stir.
6. Add vegetable rings and kiwi and onion pulp to the meat.
7. Mix the kebab thoroughly, put it in a cool place for 30-40 minutes, then immediately start frying.
8. To serve, generously sprinkle the kebab cooked in the kiwi marinade with herbs.
5. Marinade for pork with kiwi and lemon
Ingredients:
A kilogram of pork;
A few sprigs of thyme;
Pepper mixture, salt.
Preparation:
1. Wash the meat and cut into not too large pieces.
2. Add salt and pepper to the meat, stir.
3. Cut the washed lemon into two parts, squeeze the juice from one into a small container, and cut the other into rings. Add both the juice and the rings to the meat.
4. Add grated kiwi and thyme to the kebab and stir.
5. Cook the kebab after 1.5 hours of marinating in any convenient way.
6. Marinade for shish kebab with kiwi and kefir
Ingredients:
A kilogram of beef tenderloin;
Two bows;
300 ml kefir;
Two kiwis;
Herbs, salt, spices.
Preparation:
1. When buying beef, choose meat with fat so that the kebab turns out juicy.
2. Dry the washed meat with a paper towel and cut into pieces of approximately the same size.
3. Transfer the beef to a bowl suitable for marinating, add salt and pepper, and add spices. Let stand for 10 minutes and soak.
4. Add onion half rings, pour in kefir, mix well with your hands.
5. Place the meat in kefir in the refrigerator for 5-6 hours.
6. After the beef has rested in the kefir, transfer it to another bowl without pouring the kefir.
7. Add chopped, finely chopped kiwi without peel to the meat.
8. Marinate the kebab in kiwi for 2 hours.
9. Cook by skewering over hot coals.
10. Serve with herbs, vegetables, sauce and your favorite side dishes.
7. Marinade for shish kebab with kiwi (recipe for a slow cooker)
Ingredients:
A kilogram of veal;
Two kiwis;
Three onions;
Two bell peppers;
To taste salt, ground coriander and black pepper.
Preparation:
1. Peel the kiwi and peel the onion. Grate two kiwis and one onion or pass through a meat grinder.
2. Cut the remaining two onions into thin rings.
3. Rinse the veal thoroughly and cut into portions. Rub each piece with pepper, salt and coriander as desired.
4. Transfer the kiwi and onion pulp into the meat, and place the onion rings here.
5. Add bell pepper, cut into half rings, to the meat.
6. Remove the kebab, pressing down with pressure, in the refrigerator for one hour.
7. First transfer the meat marinated in kiwi onto a baking sheet and fry for 10 minutes at 190 degrees. Then transfer to the multicooker bowl along with the onion and bell pepper.
8. Set the “Baking” mode for 50 minutes.
9. Serve the kebab with herbs and vegetables.
8. Marinade for kiwi fish kebab
Ingredients:
Half a kilo of carp fillet;
Half a kilo of pike perch fillet;
Two onions;
Four kiwis;
One lemon;
Vegetable oil, salt, pepper.
Preparation:
1. Cut the carp and pike perch fillets into medium-sized pieces.
2. Peel the kiwi and cut into slices.
3. Rinse the lemon, cut in half, squeeze out the juice.
4. Peel the onion and cut into thin half rings.
5. Salt and pepper the chopped fish and mix thoroughly so that the fillet is saturated with spices and salt.
6. Add onion, pour in lemon juice. Spray the fish with vegetable oil.
7. Place kiwi and fish in layers in a glass or ceramic container of a suitable shape and size.
8. Place the kebab in the refrigerator for 3 hours.
9. Cook marinated kebab in kiwi over hot coals, skewering the fish, alternating it with kiwi slices.
10. Place the finished kebab on lettuce leaves, garnish with fresh onions and fried kiwi.
Keep meat in kiwi for a strictly limited time. Kiwi has a strong softening effect; as a result, if you overcook the meat, you will end up not with tasty juicy pieces, but with something similar to pate. Depending on the amount of meat, beef is allowed to stand for up to 3 hours, pork - from an hour to two, chicken, turkey - no more than 40 minutes. You can even start cooking tender chicken meat 10 minutes after adding kiwi.
Meat marinated in kiwi cooks faster than other types of kebab, so it’s better not to leave the fire while it’s cooking.
In addition to the spices included in the recipe, you can add something of your own to the marinade; don’t be afraid to experiment. But, despite the possible creativity, during cooking, it is better that you are confident in the taste result of a particular additional ingredient, so as not to be disappointed.
You should not add greens to the marinade, no matter how much you love their taste. The fact is that during frying, it is the chopped greens that burn, giving the finished kebab an unpleasant overcooked color. It is best to sprinkle a variety of fresh herbs on ready-made kebab.
A tasty and unusual side dish idea would be vegetables and mushrooms, also cooked over hot coals. These can be zucchini, eggplant, potatoes, sweet peppers, cauliflower, champignons, wild mushrooms. It will be better if you prepare them in advance: peel them, cut them into the portions you need, pepper and salt, and sprinkle with vegetable oil, then seal them in a container. At a picnic, all you have to do is place the vegetables and mushrooms on the grill or put them on a skewer and fry them a little.
Shish kebab is a very tasty meat dish. It is believed that it should be prepared by male representatives. These are probably echoes of ancient times, when a man was a breadwinner in the truest sense of the word, and all food was cooked over a fire. But the fair sex can cope with this task quite adequately.
Recipe for the dish “Kebabs with kiwi”
This is a simple way to marinate meat, which is suitable when it needs to be marinated quickly. That is, if you want to taste kebab in a couple of hours (and usually the meat is marinated for several hours), then we suggest you fry the kebab with kiwi.
Required ingredients:2 kg pork;
2 onions;
1 kiwi fruit;
Fresh parsley, tarragon, basil, dill;
2 bay leaves;
Spices (ground black pepper, coriander).
Preparation
For a quick marinade we need pork meat. Of course, it is better to use the neck part for this. Kiwi kebabs are made from medium-sized pieces of meat. We wash the meat, trim off the parts we don’t like, and cut into pieces across the grain. Correctly cut pork allows you to ultimately get a good kebab - kiwi will give it a piquant taste. We put the meat in enamel dishes.
Peel the onion and cut into thin half rings. Separate the onion semicircles. Add to meat.
Take several sprigs of parsley, tarragon, basil, and dill. Chop and throw into the pan. rinse, break into several pieces and also add to the meat.
Sprinkle the meat with spices and salt. Peel the kiwi, chop it on a grater, add it to the meat and mix everything thoroughly so that the onion juice enriches the meat. From this moment it is marinated. In this form, kebabs with kiwi should sit for about half an hour. If the neck part is left in this composition for a long time, the fruit acid will greatly soften the meat. It will be inconvenient to fry it, the taste and density will change. If you do not overcook the meat in the fruit marinade, the kiwi will not add any extraneous taste, but will only make the pork softer.
This recipe can also be used for other types of meat. So, if during the cooking process it turns out that the meat is tough, then adding kiwi may well save the dish. Kebabs with kiwi can be prepared from pork from other parts of the carcass. The quality of the meat there is different - it is tougher. Therefore, it needs to be marinated longer - from 30 to 50 minutes. And if you marinate the meat of other animals in such a sauce, you need to keep it for even longer before frying. Lamb should be marinated with kiwi for up to 60 minutes, and beef - up to 90.
The marinated meat is strung on skewers or placed on a fire grate. It is better to remove the onions, herbs and bay leaves present in the marinade from the pieces of meat, since these components burn during cooking. The meat is fried, as usual, on hot coals.
We also suggest making a dressing for fried shish kebab. Cut the peeled onion into half rings, add your favorite fresh herbs (parsley and tarragon are perfect). You can drizzle the green onion dressing with balsamic vinegar. Mix well and place on top of the kiwi kebabs.
Traditionally, shish kebab is served with fresh vegetables, pita bread and sauces.
Bon appetit!
Fruit juices marinate meat perfectly and quickly. Sometimes I use kiwi as a marinade for barbecued pork ham or shoulder. The meat softens and cooks over the coals faster, the main thing is not to keep pieces of meat in such a rather aggressive marinade for more than an hour! Kiwi puree can turn meat almost into minced meat...
For kiwi kebab, prepare pork pulp, kiwi, black pepper and salt.
Cut the pork pulp into pieces.
Grate or mash the kiwi into a puree. Sprinkle the pieces of meat with ground black pepper and mix with kiwi puree. Leave the future pork kebab in the kiwi marinade for 20 minutes to an hour, no longer!
Then the prepared pieces of pork need to be strung on skewers and lightly salted.
Grill shashlik marinated in kiwi over hot coals on the grill. Rotate the skewers periodically to ensure the meat is evenly cooked on all sides. Pieces of lard usually burn and even char... If desired, the black pieces can be cut off or cut off when serving, but there are lovers who eat them not without pleasure))
Pork kebab with kiwi is ready.
Serve the kebab with sauces of your choice, with fresh or baked vegetables, with bread or pita bread...
Loading...