How to marinate pork kebab. Pork kebab in onion marinade without vinegar. A very simple marinade recipe. Marinate the neck in pomegranate juice

Hello again, dear friends and guests of my blog! I continue this burning topic about kebabs and the most delicious marinades for them. Last time we looked at pickling methods. However, I already talked about that too.

There are simply incredibly many different recipes for outdoor meat that cannot be fit into one article. Therefore, today I want to talk a little more about this and describe it in detail.

I myself am so captivated by this topic that I simply cannot stop, summer is just around the corner. Weekend trips out of town are ahead. What's a picnic without a good barbecue? Yes, none!

My husband has already run out of prescriptions, but I am persistent and am not going to back down. I scoured the Internet and found many more interesting ways to marinate kebab. In particular, from pork, since it is one of the most popular types of meat that Russians choose for outings.

Since I already wrote about this, I’ll just briefly remind you how to choose the right meat:

Choose only chilled food, never from the freezer.
Check freshness with your finger. Just poke it and if it recovers quickly, then everything is fine.
Color - the darker the meat, the older it is. Take the pinkish color.
The most suitable parts for barbecue are the neck, tenderloin, carbonate and ham.

A very interesting recipe, prepared in warm sunflower oil, which absorbs all the aroma of onions and spices. The meat infused in it is very soft and juicy.

Ingredients:

Pork tenderloin – 1.5 kg
Soy sauce - 20 g
Onions - 2 pcs.
Tomatoes - 5-6 pcs.
Vegetable oil - 15-20 gr.
Garlic - 2 cloves
Ground red pepper - 0.5 teaspoon
Paprika - 0.5 teaspoon
Salt - to taste
Bay leaf - 1 pc.

1. Remove all the peel from the tomato. To do this, make small cuts on top with a cross and place in hot boiling water for just a couple of seconds, then drain the boiling water and the skin can be easily removed. Then grate them into a bowl on a coarse grater and add salt and mix.

2. Cut the onion into half rings and place in a preheated frying pan, heat it up a little and squeeze the garlic into it, stir. Let it heat in the pan for another minute and turn it off. There is no need to fry the onion, just let it become slightly translucent.

3. Directly into the frying pan with the onions, while the oil is still warm, pour the spices, broken bay leaf and tomato pulp. Stir and add soy sauce. We do all this so that the warm oil gives an amazing aroma, saturated with onions and other spices. This effect will not work in cold oil.

4. Cut the tenderloin into portions that you will put on a skewer. Pour the marinade into it and mix well with your hands. Leave at room temperature for 2 hours, then you can put it in the refrigerator overnight. Although after 2 hours it can be fried on the grill.

The meat takes approximately 18-20 minutes to cook. Turn it over every 30 seconds to ensure it cooks properly on all sides. And your meat will be simply incredibly tasty, soft and juicy.

Recipe for pork kebab with vinegar and onions in mineral water

Here's another quick recipe for marinating shish kebab in carbonated mineral water. Mineral water does wonders for meat. It speeds up the process and the meat is quickly soaked in the prepared brine.

If you don't like regular vinegar, substitute apple or grape vinegar, but then add a tablespoon or two more.

Ingredients:

Pork neck - 1.5 kg
Large onions - 3 pcs.
Ground pepper - 1 teaspoon
Tomato paste - 4 tablespoons
Salt - 2 teaspoons
Sugar - 2 tablespoons
Vegetable oil - 50 g
Vinegar 9% - 4 tablespoons
Any spices for barbecue - 2 teaspoons
Sparkling mineral water

1. Cut the meat into pieces, about the size of a matchbox. Cut the onion into half rings and add to the meat. Next, alternately add salt, spices, sugar, tomato paste, vegetable oil, vinegar and cover everything with mineral water.

2. Taste the marinade; it should be spicy, a little salty, a little sweet, a little sour. If there is something missing, add a little more. The main thing is that it is sweet, sour and salty. The kebab will be ready for frying in two to three hours.

3. It takes about 15 minutes to cook on the grill, and at the same time requires constant attention. It must be turned over all the time so that the meat is fried evenly. For this he will thank you with his indescribable aroma and taste.

A quick way to prepare juicy carbonated kebab

I just couldn't pass up this recipe. Here we will do without any marinade at all. But, despite all this, the meat will be so juicy that you will definitely want to make such a kebab more than once for yourself and your friends or guests at the dacha. The taste is simply amazing.

Ingredients:

Pork carbonate - 1.5 - 2 kg
Bacon – 150 gr
Butter - 150 gr
Dill - bunch
Garlic - 3-4 cloves
Salt and pepper - to taste

Cooking method:

1. Remove the butter from the refrigerator in advance to soften it a little. Mash the butter in a bowl with a fork, add the dill chopped with a knife. Season with salt and pepper. Squeeze the garlic into it or grate it on a fine grater. Mix everything well.

2. Cut the bacon into small pieces.

3. Cut the carbonade into steaks. The steaks should be the same thickness. Then you need to hit them with a hammer. Spread the prepared butter on each piece. Place the chopped bacon pieces there.

4. Then simply roll it into a tube. And do this with each piece. Place all the rolls in the freezer for -20-30 minutes to freeze and make it easier to cut. After the time has elapsed, cut the rolls into small rolls. And put it on the grill.

5. Place the skewers so that the sides with the oil look not down, but to the side. The coals should not be very hot, let them sit for a while so that the heat subsides. Cook for about 10-15 minutes, turning constantly.

This kebab turns out just super juicy. And note, you don’t need to keep it in any brine, you don’t have to wait until the meat is soaked. I highly recommend trying it at least once. You definitely won't regret it.

Super quick marinade using kiwi

Kiwi contains an enzyme that very quickly begins to corrode the meat, so if you choose this recipe, you must start cooking with a hot grill. The coals will just reach the desired state. If you overcook the meat in kiwi, it will lose its appearance, as if shabby.

Watch the detailed video recipe. Everything is described there in detail. The meat is really very soft and juicy with a slight sourness.

Delicious marinade for meat with pomegranate juice

But try the Armenian recipe for making shish kebab. Another quick way for those who don’t like to wait long.

Ingredients:

Pork – 1 kg
Onions - 3 pcs.
Salt, pepper, spices - to taste
Pomegranate - 1 pc.

1. Cut the meat to your liking, but preferably not too large pieces. Add salt, pepper and spices to it.

2. Cut the onion into half rings and mash in a mortar. However, you can mash it in a bowl with your hands, the main thing is that it produces juice. Place it over the meat. Mix well with your hands.

3. Peel the pomegranate. Divide into several parts and using a mortar, mash the pomegranate so that it produces juice. Place the remaining pulp with bones into the meat and pour the squeezed juice there. Stir and leave to marinate for 40 minutes.

4. As usual, the time for frying, depending on the part of the pork, will be from 15 to 30 minutes. And don’t forget to constantly turn the skewer over the heat. When you cook it on the grill, place pine cones on the coals for smoking. The aroma will be amazing. But this is more like a recommendation for the described recipe, and not an obligation.

Classic quick recipe with onions in 3 hours

The simplest way to ferment meat for barbecue. Originally from the Soviet Union. This is how they usually liked to cook when hiking, fishing, or at their dachas. The main thing here is to thoroughly mash the onion with the meat to get more juice.

Ingredients:

Meat (neck) - 1 kg
Onion - 2 pcs.
Salt and pepper - to taste
Vegetable oil - 50 g

Cut one onion into large rings. Chop the second onion finely. Salt and pepper the meat and add finely chopped onion. Mix well with your hands and pour in the oil. Stir again.

Then add large onion rings and stir gently so that the onion rings do not break. Leave for at least 3 hours. You can leave it overnight.

The onion rings can then be put on skewers along with the meat. Fry for about 15-20 minutes and you are ready to eat. I love eating straight from the skewer. But if it is more convenient, remove the meat onto plates. Very pleasant taste and soft meat.

Prepare delicious shish kebab using mustard

For this recipe, you can choose regular hot mustard, or you can use French beans. Just then take the proportion 1.5 times larger. This sauce imparts a special flavor to the meat, and it softens it well.

Ingredients:

Pork neck – 1 kg
Mustard - 1 tablespoon
Onion - 2 pcs.
Salt - to taste
Ground black pepper - to taste

Cut the meat into medium pieces. Pepper and add mustard to the meat. Stir for about two minutes to ensure the mustard is thoroughly coated on each piece.

Cut the onion into rings and half rings and add to the meat. Add salt and mix everything well, pressing directly on the onion to extract juice. Leave our starter at room temperature for 3-4 hours. After this, you can put it on skewers and cook.

Marinade with mayonnaise for juicy meat

Ingredients for 1 kg of pork:

Onions - 5-6 pcs.
Mayonnaise – 250 gr
Ground paprika - 0.5 teaspoon
Ground black pepper - 0.5 teaspoon
Sumac - 1 teaspoon
Ground coriander - 1 teaspoon
Salt - to taste

1. Cut the onion into rings, chop half the onion in a blender or on a fine grater to make a paste. And mix with mayonnaise.

2. Cut the meat into portions and add all the spices and salt. Then add mayonnaise and onion paste. And mix again.

3. Place a layer of onion rings in a separate bowl, then the next layer of meat, another layer of onion on top, and so on. Alternate layers of meat and onions. Place the remaining mayonnaise on top and cover everything with a lid. Place in the refrigerator for 6-8 hours, or preferably overnight.

4. The next day, place the meat on skewers, wait until the wood burns down to gray coals and place the skewers on the manga. 15-25 minutes and you have a wonderful, juicy and aromatic kebab.

Video on how to prepare two marinades using beer and kefir with honey

I found a wonderful video that shows two recipes for marinating meat for a picnic. The first one is on beer with honey. And the second one is made with kefir and honey. Both recipes use a blender to puree all ingredients.

Ingredients for the beer recipe:

Meat - 1.5 kg
Light beer – 0.5 l
Vegetable oil - 100 g
Garlic - 2-3 pcs.
Onions - 2 pcs.
Sumac - 1 teaspoon
Salt - to taste
Ginger root - 20 gr.
Honey - 1 tbsp
Ground pepper - to taste

Ingredients for the kefir recipe:

Meat - 1.5 kg.
Kefir - 0.5 l
Honey - 1 tbsp
Garlic - 2-3 pcs.
Ground black pepper - to taste
Salt - to taste
Lemon - 1/2 pcs.

Now see how to cook meat for barbecue.

Dear friends, I really want to hope that you will appreciate all these recipes. Each has its own “zest”, and each is worthy of your barbecue. Try them at least once, you definitely won't be disappointed. Write in the comments which one you liked best.

Now I'm finishing up and see you in the next articles. Don't forget about me and I will delight you with new wonderful recipes. All the best to you.

Good day, my valiant chefs! Agree that cooking delicious shish kebab is a real art. There are many recipes, but not all of them give equally good results. One of the main secrets of this dish is what kind of meat is used. No less important is what it is marinated in. And today I will tell you how to make a marinade for soft pork kebab.

I would like to note that shish kebab turns out very tasty also from beef, veal and lamb. Only it has its own cooking peculiarities. Here I will describe the basic principles of marinating pork.

How to marinate and cook pork

First of all, you need to cut the meat into pieces. I’ve already said how to do this, a little higher, so I won’t repeat myself.

Immerse the prepared meat in the marinade. For entrecote, pork neck, loin and other tidbits, there are many options for flavorful mixtures. I described the recipes below. But how long to marinate pork largely depends on the composition of the seasonings. In the presence of “aggressive” components (wine, lemon juice), the time is reduced.

The minimum residence time for pork in the aromatic mixture is 4 hours. But it is better to marinate the meat for 8-12 hours

The pieces should be placed on skewers along the grain. Place larger pieces closer to the center. Well, then string the small ones along the edges. This way the pork will cook better.

To prevent the pork from burning when frying, sprinkle it periodically with wine, water or lemon juice. If you want to check the readiness of the kebab, do not pierce the pieces with a knife. Otherwise, all the juice will leak out and the kebab will be a bit dry.

Recipes for marinades for juicy pork

And here are the promised options for aromatic mixtures for meat. Here's a quick and easy marinade. Or choose an exotic option, for example, lingonberry or pomegranate. Have fun cooking, and don’t forget to post what you did better afterwards.

Cooking with kefir and lemon

For the neck (3 kg) take:

500 ml low-fat kefir;
1 lemon fruit;
700 g onions;
1 tbsp. salt;
pepper + other spices.

Peel the citrus fruit and remove the seeds. Then cut the fruit into slices and grind in a meat grinder. Cut a couple of peeled onions into neat rings 4 mm thick. They will need to be threaded with marinated pork onto skewers. And grind the rest of the onion in a meat grinder.

In a lemon mixture, mix onion pulp, kefir, pepper and other spices. Add a little salt to the mixture. The kefir marinade is ready. Place meat and onion rings in layers in a glass container. And pour it all over evenly with the aromatic mixture.

Here is another version of a simple marinade with kefir and spices.

Marinade with soy sauce

For a kilo of pork you will need:

black and red pepper (to taste);
1 PC. onions;
1-2 bay leaves;
100 ml soy sauce.

Pour the sauce over the chopped pork. Chop the onion into thin rings and place in a bowl with meat. Next, add spices and mix everything thoroughly. Well, then we leave the pork to marinate. On the grill, the meat turns out incomparable.

Kiwi flavored blend

For a kilo of meat you will need:

1 PC. lemon;
1 PC. ripe kiwi;
pepper;
thyme (a couple of sprigs);
salt.

Grind the peeled kiwi in a blender into a paste. Pepper the pork pieces and add some salt. Cut the citrus fruit in half and squeeze out the juice from ¼ of the lemon. And cut the rest of the lemon into slices and send to the meat. Next, we enrich the composition with kiwi pulp and thyme. Marinate for a minimum of 4 hours. Do not hold it longer, because the neck will turn into “porridge”.

How to make beer marinade correctly

For a kilo of pork, take half a liter of beer, pepper and salt. Use high-quality beer - take a “live” drink. It wonderfully softens and gives the kebab an original bready flavor. Fill the pieces with beer, salt and pepper them. And then mix everything well.

Pork marinated in mayonnaise

For a kilo of tenderloin you will need to take:

2 pcs. onions;
black pepper;
3 pcs. bay leaf;
salt;
200 g mayonnaise;
dried dill

We cut the peeled onion into rings and send it to the meat pieces. Salt and pepper the pork. We send there bay leaf, mayonnaise and dill. Mix everything thoroughly and leave the meat to absorb the flavor.

Cooking pork in mineral water

This is a fairly easy recipe to make. For 3 kg of neck take:

1 liter of mineral water;
a kilo of onions;
2-3 tbsp. vegetable oil;
salt;
pepper + spices.

Cut the peeled onion into thin half rings. Salt the neck pieces, season and crush with spices. Add onion, oil and fill everything with mineral water. And then we put it in the refrigerator. In 12 hours the meat will become very tender and soft.

Check out the option of marinating with spices and mineral water

Making honey mustard marinade

For the neck (2 kg) take:

100 g honey;
a pinch of paprika;
500 g onions;
pepper mixture;
50 ml olive oil;
thyme;
4 tbsp. French mustard;
1 PC. lemon.

Mix butter and freshly squeezed lemon juice with honey. Mix it all with mustard. Add pieces of pork to the aromatic mixture. Salt, pepper and sprinkle with thyme and paprika on top. Cut the onion (peel in advance) into rings and add to the meat. Mix everything well and put it in the refrigerator.

Tomato marinade for barbecue

For 1.5 kilos of tenderloin take:

2 tsp adjika;
2 large cloves of garlic;
large lemon;
150 g tomato sauce;
2 tbsp. mayonnaise;
1.5 tsp. salt.

Squeeze the juice from a citrus fruit. Mix it with chopped garlic, adjika, sauce and mayonnaise. Salt the mixture. And we send meat pieces into it.

Marinade with vinegar and onions

In fact, this is a classic version of a carbonate marinade. You can also marinate frozen meat in vinegar. The recipe is:

3 kg pork neck;
2 tbsp. 9% vinegar;
3 pcs. onion heads;
0.5 liters of mineral water;
salt;
pepper;
basil;
turmeric.

Pour the mineral water into a deep container. Mix it with vinegar, chopped onion rings, salt and spices. Dip pieces of pork into this mixture.

Option with balsamic vinegar

For 1.5 kilos of meat take:

60 ml balsamic vinegar;
2 garlic cloves;
1 tbsp. mustard;
4 tbsp. vegetable oil;
1 tsp each rosemary and oregano (take dried herbs);
1 tbsp. honey

Pass the peeled garlic through a garlic press. Then we mix this slurry with the rest of the mixture components. Dip the pieces into this aromatic mass and marinate.

Marinade for pork neck with sour cream

For a kilo of meat you will need:

250 ml wine vinegar;
2 pcs. apples;
2 pcs. onions;
200 ml sour cream (fat content 10%);
100 g prunes;
pepper;
salt.

Rub the pieces with pepper and place in vinegar for 3 hours. Place the dishes with pork in the refrigerator or other cool place. Peel the apples and remove seeds, and then cut them into small cubes. Pour boiling water over the prunes and chop them too. Heat the sour cream to 40 degrees, add apples and prunes. Then simmer this aromatic mixture over the fire for a couple of minutes (don’t forget to stir).

Next, remove the sour cream marinade from the stove. Place pieces of meat into a warm mass (about 30 degrees) and marinate it. It turns out that the pieces get “from the ship to the ball” - from vinegar to sour cream :) Cut the peeled onion into rings (you will need to string it with the pork onto skewers). Salt the kebab while frying it.

Pork in lingonberry marinade

For 1.5 kg of neck take:

160-180 g frozen or fresh lingonberries;
2 tbsp. brown sugar;
3 tbsp. wine vinegar;
1 tbsp. orange zest;
120 ml water;
pepper;
1 PC. onions;
salt;
4 tbsp. vegetable oil.

If the berries are frozen, defrost them. Sort fresh ones and rinse thoroughly. Add the zest to the lingonberries and fill it all with water. Bring the mixture to a boil, then reduce the heat to low. Cook, stirring, until the berries are burst. Cover the pan with a lid while you cook the berries.

Then cool the “compote” to room temperature and mix it using a blender. We enrich the composition with vinegar, sugar, pepper and salt. Cut the onion into cubes and send it there. Mix everything thoroughly. Next, gradually add oil to the marinade and mix everything again. And then we immerse the pieces of pork in it.

Shish kebab in red wine

This aromatic mixture can be made with white wine. It all depends on your desire. The marinade recipe is as follows (for 2 kg of meat):

200 ml dry wine;
700 g onions;
salt;
Caucasian spices.

Pour wine into chopped onion rings. Add spices there and salt the mixture. And then we immerse the chopped pork into pieces into this aromatic mass.

Sweet and sour marinade

For 2 kg of tenderloin you need the following set of products:

4 tbsp. honey;
500 g sour juicy apples;
1 PC. onion;
300 ml dry white wine;
3 tbsp. vegetable oil;
salt;
pepper.

Grate the peeled and seeded apples on a coarse grater. Grind the onion into a paste. Mix salt + onion mass + pepper and rub the meat mixture with this mixture. Place the meat and apple mixture in layers in the container where you will marinate the shish kebab. Mix the wine with butter and honey, and pour this marinade over the pork. Next, we put everything in the refrigerator so that the kebab marinates there.

Marinate the neck in pomegranate juice

You will need:

2 kilos of pork;
700 ml pomegranate juice;
4 things. Luke;
30 g rosemary;
salt;
pepper + spices (your choice).

Chop the onion into large half rings and add it to the pieces of pork. Salt, pepper, add rosemary and spices. Afterwards, mix everything and pour pomegranate juice on top. Then we put it in the refrigerator to marinate.

Additional Tricks

It’s no secret that the most flavorful black pepper is the one that is taken as peas and crushed before use. Just don’t rush to put it in the mortar. First fry in a dry frying pan. A clear sign of its “readiness” is the leveling of the wrinkled surface. And then grind the seasoning. By the way, roasted peppers are not only more flavorful, but also easier to crush.

Marinate the meat in a special container: made of glass or clay, or in an enamel container. Never use aluminum. It may interact with the components of the marinade. As a result, at best, the taste of the kebab will deteriorate, and at worst, a toxic residue will appear.

Want to enhance the flavor of your barbecue? To do this, sprinkle the coals with fine wood shavings a few minutes before the end of frying. If you like a citrus flavor, add orange zest instead of shavings to the coals.

Among so many recipes, you will certainly find the option that will allow you to cook a shish kebab masterpiece. Don't be greedy - share the link to the article with your friends. They will then treat you to kebabs prepared according to these recipes. And I wish you an unforgettable picnic holiday and say: see you again.

As many people as there are in the world who love aromatic meat fried over an open fire, there are just as many ways to marinate kebab. Marinades soften meat and add a variety of flavors to the finished dish. They are, as a rule, mixtures of various seasonings, oils and other products. Marinating meat for barbecue is a whole science. It is full of a lot of nuances and its own established features.

A little theory

Every person who considers himself an expert in the field of barbecue must somehow solve the issue of preparing juicy, tender and tasty meat. This is especially true if you have to work with frozen meat.

Marinating meat for barbecue is a so-called chemical method of softening tough meat. During this process, the protein network of the product is destroyed. In addition, marinating reduces the cooking time of the product.

All kinds of marinades are traditionally divided into three main groups:

acid-based marinades;
based on enzymes;
dairy products.

All marinades affect the protein structure of meat with varying effectiveness.

vinegars;
guilt;
lemon (lime) juice;
tomatoes.

Fermenting marinades naturally “age” meat by softening muscle fibers and connective tissues, thereby reducing toughness. The effect of this pickling method depends on enzymes contained in a number of fruits: pineapples, papaya, kiwi, figs and others.

The useful work of these enzymes at normal temperatures is negligible. But at temperatures (60–70 degrees Celsius) in the initial stage of cooking barbecue, their effect is maximum.

Fermented milk products (katyk, kefir, natural yogurt) acidify the meat only slightly. They do not make its surface in contact with the marinade more rigid, as is the case with acidic marinades

Calcium, which is present in large quantities in dairy products, also plays an important role in softening and “aging” meat. It activates the enzymes present in meat, those that break down proteins.

It is necessary to clearly understand that not every meat is marinated. It is traditionally believed that shish kebab, for example, made from lamb, does not need marinade at all. Its aroma is so recognizable that the presence of other flavors will only ruin everything. Pork, like beef, lamb, even poultry, simply needs to be properly marinated. Otherwise, the kebab will turn out dry, tough and completely tasteless.

You also need to take into account the compatibility of different spices both with each other and with the product used and other components of the selected marinade.

Another important point is whether you need to salt the kebab at all, when to salt it and what kind of salt to use. Most often, ready-made kebab is salted, but it is better to prepare coarse salt. Fine salt can easily oversalt a dish.

And finally, the basic “kebab” wisdom, the answer to the question – “how long to marinate the kebab and at what temperature?” The main thing here is not to “overdo it” with time. Keeping meat in the marinade for a long time will lead to its tastelessness and decomposition into fibers.

The simplest ways to marinate meat for barbecue

Let's start with the simplest options for marinades. After properly preparing the meat for the future barbecue, cutting it into portions, it can be marinated as follows:

soak for 12 hours in kvass or kefir; older meat (from adults) needs to be soaked for a day or more;
mix with good wine vinegar or citric acid solution and keep in the refrigerator for about two hours;
prepare and use a mixture of lemon juice with parsley, ground black pepper, salt;
soak in a mixture of cool drinking water and kvass, taken in half, with the addition of a small amount of honey and finely chopped onions;
just mix with onion pulp (grind in a blender), taking about a quarter of the onion from the meat mass;
for kebab in sour cream - pour the meat either with pure sour cream, or its mixture with natural yogurt with the addition of ground ginger and salt.

Dry marinades for meat

Classic vegetable marinade

You will need:

two carrots;
two onions;
five cloves of garlic;
100 g peeled walnut kernels;
two tablespoons of tarragon and parsley;
50 g butter.

You can effectively marinate meat for barbecue using a classic marinade, popular in pre-revolutionary Russia. For it you need to finely chop carrots, onions, grind garlic cloves and walnut kernels through a press. Also chop the parsley and tarragon as finely as possible. Mix all.

Then add softened butter. Mix everything thoroughly. The prepared marinade can be used for any meat and poultry.

Dry mixture in Uzbek style

You can deliciously marinate lamb shish kebab in the following mixture based on onions. The meat, cut into portions, must be salted, seasoned with ground black pepper, then mixed with finely chopped onions and cilantro. Place everything in a saucepan, compact tightly and put it in the refrigerator for six hours.

The second version of this marinade is to mix pieces of lamb with chopped onions, ground black pepper, coriander, and cumin in a mortar. Further actions are the same. Many experts consider this marinade for lamb kebab to be the best.

Recipes for marinating shashlik based on vegetable oils

Option 1

You can quickly marinate beef or lamb kebab as follows. You should mix half a glass of vegetable oil with onion pulp, ground black pepper, and crushed garlic through a press. Mix everything, add salt. Then pour the marinade over the pieces of meat and let sit for about half an hour.

Option 2

You can also quickly and correctly marinate shish kebab by mixing vegetable oil with ground red pepper (to taste). Let the meat soak in this marinade for about an hour.

Option 3

A classic way to quickly marinate meat (beef, pork or lamb). Grind a couple of onions in a blender bowl, adding a small amount of water. Massage the pieces of future kebab with onion gruel in a separate bowl, adding a little mustard. Add a little vegetable oil. Mix.

Use black peppercorns for flavoring. They need to be quickly heated in a frying pan, then crushed with the flat side of a knife and added to the marinade. Instead of black pepper, you can use crushed star anise, cumin, tomato juice or puree. Marinating time is from half an hour to several hours.

Various marinades for delicious barbecue

Special (for lamb)

You will need:

a couple of small onions;
half a kilo of ripe tomatoes;
garlic clove;
dill, basil, cilantro;
cumin, coriander, black peppercorns;
salt.

To prepare the marinade, grind salt and spices in a mortar. Take two tablespoons of salt, one tablespoon of coriander, a pinch of cumin, a few grinds of black pepper. Scald the tomatoes with hot water and remove the skin. Then pass them in a meat grinder, together with onions, herbs, and garlic. Pour the resulting mixture over the lamb pieces and cover with something. Keep in the cold for at least an hour.

Azerbaijani marinade

You will need:

a bunch of dill, parsley;
salt;
black peppercorns;
a pair of onions;
a teaspoon of dried barberry;
50 ml wine vinegar.

The meat, chopped as “for shish kebab,” should be placed in a glass bowl, salted, and seasoned with black pepper ground with a mortar. Add finely chopped herbs, onions, sprinkle with barberries, pour in wine vinegar. Mix everything and close with a lid. Keep in the refrigerator for four hours.

Tatar marinade

You will need:

half a glass of whey;
a glass of white table wine;
half a glass of gooseberry juice;
half a glass of olive oil;
half a dozen cloves of garlic;
one onion;
celery stalk;
50 g dried basil leaves.

An excellent, although complex, marinade. In a separate glass bowl, mix white wine, whey, olive oil with gooseberry juice. Finely chop the vegetables, chop the basil, add to the marinade. Mix everything. Salt and season with ground black pepper. Marinate the meat in the prepared mixture for at least three hours in a cool place.

Marinade for quail kebab

For the marinade for dozens of quails you will need:

4 liters of drinking water;
salt;
cumin;
coriander.

Grind two tablespoons of salt, one tablespoon of coriander, and a pinch of cumin with a knife or mortar. Pour four liters of water into a large container with spices. Mix salt and spices thoroughly.

Peel the quail, rinse, place in the marinating solution for half an hour.

BBQ marinade

A good option for grilling or grilling lamb, pork ribs, steaks, and chops.

You will need:

thyme, oregano, coriander, dried celery, ground chili pepper - one teaspoon each;
basil, dried onions, mustard powder, dried garlic - two teaspoons each;
paprika powder - two tablespoons;
brown sugar, hot red pepper, cumin, ground black pepper - half a teaspoon each;
two chopped bay leaves.

Grind all the spices and herbs in a mortar. Rub ribs or steaks with the mixture. The remaining marinade can be placed in a jar and stored for at least two months.

Red wine marinade

Classic mixture for marinating beef and lamb. The combination of spices can easily be changed for different flavor variations.

You will need:

half a glass of olive oil;
half a glass of table red wine;
juice from one lemon plus its zest;
a small bunch of arugula;
half a shallot onion;
half a dozen sprigs of parsley, oregano, basil, mint, sage;
a mixture of different types of peppers.

First you need to separate the leaves from the branches of all the herbs, then chop them. Finely chop the onion, as well as the arugula leaves.

Mix all the herbs, wine, oil, lemon juice and zest in one bowl. Season with pepper mixture to taste. Marinate pieces of lamb or beef with this mixture for at least six hours

The marinade can also be used to coat the kebab as it cooks.

In conclusion, how long can marinated kebab be stored? It all depends on the marinade used.

For example, the period of aging meat in marinades with vinegar does not exceed 12 hours

If fermented milk products were used during pickling, the period of aging in the refrigerator is no more than a day.

You can store kebab marinated with sparkling water for a maximum of 2 days. Kebabs kept in dry marinades are stored for more than two days.

Meat treated with simple marinades can be frozen in the refrigerator for several days. When using preservative additives, shelf life in the freezer can be weeks or months. True, it won’t be quite a kebab, but rather just marinated meat.

The May holidays are coming soon. And everyone, young and old, will be drawn to their summer cottages. It will probably be difficult for even the most experienced accountant to calculate how much meat will be eaten during these days. And of course, it’s not difficult to guess that the bulk of it will be fried on the grill, in the form of everyone’s favorite kebabs and.

Prepared from lamb, beef. But the most popular and beloved by all, of course, is the one made from pork. One of the delicious recipes you can find. It pickles quickly, fries quickly, it’s tasty and juicy. It is precisely for its taste and ease of preparation that it is loved by millions of people.

Cooking barbecue is not just a culinary process, it is a kind of action! Just the preparation for the process puts you in a certain mood. You need to buy everything you need, then decide which marinade you will use. Then fry! Everywhere you need certain skills and abilities.

So how to cook a tasty, juicy, aromatic pork dish? It’s no secret that some people turn out the finished dish juicy, while others turn it dry; For some, it always turns out overcooked and tough, while for others, it’s not at all cooked inside.

In order for fried meat to be tasty, juicy and well-done, you need to select the right part of the right quality, keep it in a properly prepared composition, and fry it correctly on the grill.

Let's first look at the different options.

Properly marinating the pulp is an important step in preparing a delicious dish. The method you choose to do this primarily determines the taste of the finished product. Therefore, this stage is one of the most important. Even if you buy an excellent piece of pulp, if you process it incorrectly, it may not turn out to have the taste that you expect from it.

There are a lot of cooking options. And by preparing them correctly, you can make the finished product juicy from almost any one. The main thing is to observe proportions and time.

Sometimes in recipes it is found that vinegar is added to the ingredients. I'm not adding it. I think that when it is added, the taste of the main product is lost. It turns out tough and not juicy.

Maybe I’m wrong, or maybe I just don’t know how to prepare options using vinegar, but I never use it. What for? Then, when there are a large number of natural products, thanks to which the meat turns out very juicy and certainly tasty.

In addition, the pork itself is quite tender, not tough at all, and the vinegar is mainly used to soften it. And in this case there is absolutely no need to use it.

But let's look at other methods. In fact, there are many more of them; here are the most popular and in demand.

On kefir

Kefir also contains acid, and if you need to quickly make the pulp soft, then kefir will come in handy.

Just know that you don’t need to keep it in kefir for too long. Otherwise, the result will be the same as if we keep meat in vinegar - it will lose its taste and juiciness.

Keep in kefir for no more than 3.5-4 hours. This will be quite enough to obtain a delicate taste.

We will need:

pork neck – 2 kg
onion - 1 kg
kefir -05-0.7 ml.
salt, ground black pepper to taste
ginger - 1 tablespoon
spices - I use mixes that include chopped coriander, cumin, paprika, nutmeg
dried herbs
ground red pepper

Preparation:

Cut the neck into pieces 5x5 cm. It is better not to cut smaller pieces, because in this case the pork will turn out dry. There is no need to cut any more, there is a risk that it will not have time to fry inside. Place everything in a large bowl.
Cut the onion into very thin half rings. Mash it so that the onion releases its juice and add to the bowl.
Stir everything together, pressing lightly on the onion so that the juice is absorbed into the pulp.
Add spices, herbs, pepper, kefir. Mix everything again, lightly pressing on the contents so that the marinade quickly saturates each piece.
Leave to infuse in a cool place. It is not advisable to put it in the refrigerator. You can stir occasionally.

It is better to salt the prepared pieces 30-40 minutes before you start grilling the kebab. It is not recommended to salt before. Salt draws the juice out of the pulp. And if you salt it earlier, the pulp will never turn out juicy.

This is one of the main secrets of preparing a juicy product. Don’t ignore it, and then it will always turn out juicy.

With soy sauce and lemon juice

This composition also has an acidic base, only now lemon is used for this. And soy sauce will give the finished dish a piquant taste and a beautiful golden brown finish.

We will need:

pork neck – 3 kg
onion - 5-6 large onions
lemon - 1 pc.
spices for pork
salt - 1 tbsp. spoon
pepper - red and black
soy sauce - 2 tbsp. spoons

Preparation:

Cut the meat into 5x5 cm pieces. Transfer to a bowl.
Mix everything together, lightly pressing on the onion so that it releases the juice.
Squeeze juice from lemon, add spices and pepper. Mix everything again, lightly pressing on the contents to quickly saturate each piece.
Keep in a cool place for 3.5-4 hours, stirring occasionally.
Add salt 30 minutes before frying.

Delicious kebab using olive oil

If you purchased a leaner part for shish kebab, such as tenderloin, then to prevent the flesh from becoming dry, you can use a marinade with olive oil.

We will need:

pork tenderloin - 1.5 kg
lemon - 1 pc.
olive oil - 4 tbsp. spoons
paprika -1 teaspoon
ground coriander - 1 teaspoon
a pinch each - ground ginger, cinnamon, nutmeg
pepper - red and black
Bay leaf

Preparation:

Grind and mix all the spices, add pepper and chopped bay leaf. Pour olive oil over the mixture, stir, leave for 20 minutes to allow the spices to combine with the oil and the flavors to combine.
During this time, cut the tenderloin into medium pieces and then place in a bowl with the prepared mixture. Mix. Close with a lid or cover with cling film.
Leave for 1-1.5 hours at room temperature, periodically stirring the pieces with spices and oil so that they are evenly saturated with juice.
Add salt 30-40 minutes before frying.
Cut the lemon into rings. Thread the pieces onto skewers, alternating with lemon rings, and fry on the grill until done.

With mayonnaise - the most popular

This method is perhaps one of the most popular among people. Well, we love mayonnaise... It is also better to use it when preparing kebab from leaner pieces, if it is appropriate to talk about pork.

We will need:

pork - 2 kg
onion - 1 kg
mayonnaise -350-400g
spices for barbecue
mustard - 3 tablespoons
salt, pepper to taste

Preparation:

Cut the meat into pieces 5x5 cm. Place in a bowl.
Cut the onion into thin half rings. Mash it so that the onion releases its juice and add to the bowl.
Stir the contents, pressing lightly on the onion to form juice.
Add spices, pepper, mayonnaise. Mix everything.
Leave to infuse for 6-7 hours, or preferably overnight. It is better to keep the chopped pieces in mayonnaise in the refrigerator.
It is better to add salt 30-40 minutes before cooking. It is also not recommended to keep the pieces in salt for a long time.

In tomato juice and with tomatoes

The pulp turns out to be very tasty and juicy if you use tomatoes for the marinade. To ensure that all the juice collected from the tomatoes is preserved and does not leak out during frying, add a little vegetable oil.

We will need:

pork tenderloin – 2 kg
onion -1.2 kg
tomatoes -1.3 kg
fresh ginger – 30 g
vegetable oil -4 tbsp. spoons
spices - 1 tbsp. spoon
pepper - 1 teaspoon
salt - 1 tbsp. spoon

Preparation:

Cut the meat into large pieces.
Cut the onion into thin half rings.
Grind 800 grams of tomatoes in a blender bowl with ginger. If you don’t have fresh ginger, you can add it in powder.
Cut 500 grams of tomatoes into slices.
Mix all ingredients with onion, tomato juice and spices. Mash the contents so that the juice is better absorbed into the pulp.
Add chopped tomatoes. Stir gently until the tomatoes remain whole.
Leave for 4-5 hours.
30-40 minutes before, add salt and oil. Mix.
Thread onto skewers and fry until done.

On mineral water

Also a very popular option among the people. This is also a long way. You will need to soak the pieces of pulp in water and onion juice all night.

The advantage of this method is that the water has a neutral taste. And the taste of the product is revealed most fully in this case. And the second plus is that the pulp is softened with the help of mineral water, and becomes very soft, juicy and aromatic. And its fibers, under the influence of mineral water, become more elastic and are better saturated with spices. And the finished product becomes more aromatic and remains tender at the same time.

We will need:

pork - 3 kg
onion -1 -1.5 kg
highly carbonated mineral water - 1 liter
spices
salt pepper
vegetable oil

Preparation:

Cut the pulp into pieces 5x5 cm.
Cut the onion into thin half rings. Mash it so that the onion releases juice and add to the pulp.
Stir everything together, pressing lightly on the onion to release the juice.
Add mineral water. It is better to choose water with potassium and sodium salts.
Add spices and pepper. There is no need to salt immediately, as this may make the meat tough; it is better to salt it 1-2 hours before frying.
Leave the pieces in a mixture of water and onion juice for 12-15 hours, putting it in the refrigerator, stirring occasionally.
Before cooking, drain the water, remove the onion and add a little vegetable oil. In this case, when frying, the pieces will not burn.

Here are just a few ways in which the finished dish will turn out tasty and juicy. However, there are also options for aging the pulp in red and white wine (for lovers), in pomegranate and tomato juice. There are also recipes based on sour cream, and with the addition of balsamic vinegar. However, like regular vinegar. And lovers of beer and specific tastes soak the pulp in beer.

When the chopped pieces are mixed with all the ingredients, it must be tightly closed and placed under pressure, pressing down with something heavy.

If you use quick methods, in 3-4 hours, then it is better to keep them in a cool place. And if you need more time, it is better to keep it in the refrigerator.

But that’s not all, for the kebab to turn out great, it should also be fried correctly.

How to properly grill shish kebab

1. Before frying the chopped pieces, they need to be properly threaded on skewers. They should not be strung too tightly. There should be a little space between them for better roasting on all sides.

2. You need to string them evenly so that they are evenly on the skewer, and so that nothing hangs down in separate pieces.

3. If onions were used for the marinade, then they must be carefully removed from each piece. If this is not done, then burnt onions will give the dish a bitter taste and deprive it of the desired aroma.

4. If no oils were used, then before frying you can coat each cut piece with vegetable oil. This is necessary so that the flesh is well fried on the inside and not burnt on the outside.

5. Coal can be bought ready-made in the store, although there are many who are against this. And opponents, as a rule, make coals themselves. They take firewood from deciduous trees - birch, aspen, apple..., burn it, and when coals appear, they fry on them. Just don’t fry the pulp using coniferous wood, this can ruin its natural smell and taste.

6. While frying on the grill, you must constantly turn the skewers so that the pieces are fried evenly. You should make sure that the coals smolder well. If the heat is weak, the pulp will dry out, and if flames constantly burst out, it will begin to burn. To do this, keep a bottle of water ready. And as soon as the flame breaks out, it should be immediately extinguished with water from a bottle.

7. During the entire frying process, you must be near the grill to monitor the entire process.

8. When the kebab is browned, you can check its readiness by making a cut on the piece that is the lightest. If no blood flows out of it, and the inside is a pleasant pink color, then the dish is ready.

9. Remove from the skewers to a large platter and cover with a lid to rest for 5 minutes. Rested, it will be even juicier and tastier.

10. You can serve the finished dish with grilled vegetables, fresh vegetables, herbs and onions soaked in vinegar.

The next topic would essentially need to be put first. But since the article is about marinades, they went first. Therefore, although belatedly, let us dwell on this important topic in more detail.

How to choose pork for barbecue

The kind of kebab you get depends on what kind of meat you choose for cooking. You can make an excellent marinade and fry the pulp well. But if it is bought incorrectly, it will be difficult to prepare the perfect dish.

And it is best to use the neck or loin.

1. It is best that it is fresh. This makes the finished product the most delicious. As a last resort, you can use frozen, but only under one condition. If you bought it fresh, you froze it yourself, and defrosted it only once. They defrosted it just for this occasion, that is, for preparing the dish.

2. It must be defrosted at room temperature, in a natural way. No use of hot water or microwave.

3. Also, you should not buy a ready-made product in a store. After all, we don’t know what’s cut there. This means the result may be unpredictable.

4. Pay attention to the appearance when you buy it. It should be pale pink in color, with thin streaks of fat. If it is red, it may be old and best discarded. The finished dish from it will be tough, no matter how much it is pre-cooked and fried.

5. There is no need to take pieces that are too fatty. During frying, excess fat will drip onto the coals, burn on them, and this will give the finished dish an unnecessary smell.

6. A fresh product should not have any foreign odors, only a fresh, almost neutral odor.

7. When pressing on it, blood should not come out. And the pressure mark should disappear almost immediately. If the mark remains for a long time, then the pulp was thawed and frozen again.

8. When examining externally, look at the consistency; it should not be matte, but glossy. It should also not stick to your hands.

Now, when going to the store, always choose the right piece. And then any dish will turn out delicious.

Pork shish kebab in its own juices without marinade

Despite the fact that I know various methods of marinade, I am constantly looking for new recipes. And I found this original way.

This recipe differs from all those proposed above not only by this, but also by the fact that when choosing the main product, it is not the neck part that is taken, but the carbonate, and it is cut not into the usual pieces, but into thin plates in the form of steaks.

This is such an interesting and original recipe! How do you like it? Did you like it or not?

And in general, it’s very interesting, what methods do you usually use? Maybe you have your own original ways. It would be great if you share them with us!

In today’s article, I tried to talk in great detail about all the nuances of preparing delicious, tender kebab. You should pay attention to all stages of preparation. They are all equally important and significant. To make a delicious dish, you don’t have to ignore any of them. And only then will it turn out tender, juicy and very tasty.

Bon appetit!

If you ask anyone, even the most experienced chef, what is his favorite marinade for meat, you will hardly be able to get a clear answer from him. After all, over the many centuries of its existence, humanity has accumulated an incredible number of recipes for their preparation. Yes, yes, we didn’t make a mistake. Precisely for centuries. Because the pioneers in this matter were the ancient Egyptians. To keep the meat fresh, they dissolved sea salt in water and then soaked it in this brine. Later, in Southern Europe, salt was replaced with vinegar. And culinary experts liked this marinade for meat so much that even today, even despite the abundance of recipes, it finds its application. Over time, people thought of adding all kinds of seasonings - herbs, spices - which gave the marinated meat a special taste.

Main components of marinades

Any marinade that exists today for meat simply must contain three basic ingredients. This is a flavoring, some kind of acid and fat.

The acidic environment softens the meat fibers, resulting in a more tender finished dish. Fat (usually oil) coats the meat, causing the juice to remain inside during cooking. Well, with flavorings and without explanation, everything is clear. They give the food aroma and complete taste.

And now a few words about each component. As a rule, all types of vinegars available to modern cooks are used as acid. Kefir, yogurt, sour lemon juice, and pomegranate are also great for these purposes). Mayonnaise has also proven itself well, which essentially contains all three basic ingredients (if it has aromatic additives).

As for fats, it all depends on the “nationality” of the cuisine. Thus, in the Mediterranean they prefer olive, and in the East they often use sesame.

Perhaps the mentioned nationality also influences the type of aromatic additive. For example, in Chinese cuisine, almost every second marinade for meat contains garlic, green onions and ginger. The French love to add vegetables (carrots + onions + celery). Mexicans love hot marinades, so almost all of them contain hot pepper.

In general, by and large, a marinade for meat is fertile ground for the work of a culinary specialist. Here you can experiment and create your own masterpieces almost every day, without forgetting, however, the basic rules of pickling. Which, in fact, will be discussed further.

Basic Marinating Basics

As a rule, almost every one used does not require cooking. But there are also exceptions. Let's say the French prepare a marinade from boiled red wine, adding juniper to it. But Mexicans sometimes bake their favorite peppers before adding them to the sauce to give the marinade a richer, somewhat smoky flavor.

As for dishes: you need to take containers that do not react to acid. For this reason, metal or aluminum utensils will not work. Take containers made of porcelain, clay or glass. It is not at all necessary that the marinade completely covers the meat. The pieces can be simply turned over or stirred from time to time.

About the cooking time. Follow the recipe. The principle of “let it sit a little longer” does not apply here. Meat that has been left in the marinade for too long can simply become tasteless and sour.

And one last thing. Before the cooking process itself, be sure to ensure that the marinade drains from the pieces. Because when they are wet, for example on a grill, they will be stewed rather than fried.

And remember: you cannot reuse the marinade. There are too many bacteria in it. Even if you want to pour it over, say, a shish kebab while frying, don’t be lazy, put the mixture in a saucepan on the stove and quickly bring (but don’t boil!) to a boil. Believe me, you will be healthier.

Well, that's enough theory, I think. Let's move on to practice. So, recipes for marinades for meat. Begin!

The easiest way

Naturally, this will be a meat marinade with vinegar. By and large, almost everyone who prepared shish kebab previously kept it in this composition. What exactly does such a marinade provide? Soft meat. No more. But sometimes this is enough.

To prepare, we need three hundred grams of onions, a glass (250 milliliters in volume) of ordinary vinegar (nine percent), a grain of black pepper and, of course, salt. A packet of seasoning, special for barbecue, wouldn’t be amiss either.

How to cook

We cut the pork (preferably) randomly into pieces of the size we need, put the meat in a container. Mix the onion cut into rings with seasoning, salt and, of course, vinegar, add all this to the meat. Then add water (cold, but boiled) so that the marinade completely covers our future kebab. Add some peppercorns and a couple of laurel leaves. All. Place in the refrigerator overnight. And in the morning you can go on a picnic and barbecue.

Complicating the composition

As we have already mentioned, preparing a marinade for meat is a creative process, and therefore nothing prevents us from improving the first recipe. Why take the same onion (three large pieces will be enough), four cloves of garlic, three teaspoons (don’t overdo it!) of sweet paprika, a pinch of hot pepper, a large lemon and a couple of tablespoons of banal sunflower oil. A bunch of parsley wouldn't hurt either.

Cut the onion into rings and mix it with finely chopped garlic. Add peppers, pour in oil, salt, squeeze out the juice from our large lemon. Leave for about thirty minutes. During this time, it will be possible to prepare the meat - wash and cut into pieces of the required size. And after the specified time has passed, we add the meat to the marinade we have prepared, after which we forget about it until the morning. As for parsley, you can also chop it along with onions and garlic. It will give the marinade a more interesting taste. But here you need to be more careful. Someone who doesn’t really like this greenery may not like the smell of the finished food.

However, what are we all about barbecue? Unfortunately, it’s not often that we get to go on a picnic these days. But at home you have to cook every day. So let's talk further about other recipes that will be useful to housewives in everyday life.

Marinade for meat for frying in a pan

How often does it happen that there is simply no time to cook! Of course, a good piece of meat can satisfy any, even a demanding and extremely capacious male stomach. True, cooked in a hurry, it is not always able to please our people. What should we do in this case? Of course, use a meat marinade! Not only fresh pieces are suitable for frying in a pan. The meat can also be marinated. And do it in the evening. And after work, quickly prepare a delicious dinner from it.

Take a glass of any beer (the brand doesn’t matter), a few (four pieces will be enough) cloves of garlic, a teaspoon of such wonderful seasoning as thyme, lemon, ground pepper (red). Mix all this, just don’t forget to cut the citrus, and then put portioned pieces of meat into the marinade. Just remember: you need to let it sit in this mixture for at least two hours. Well, it’s best, of course, to leave it overnight. All. Meat that has been in such a marinade will be very tender, soft and incredibly tasty. And no one will dare to reproach you that “today we have dried out soles for dinner again.”

"Instant" marinades

Didn't have time to prepare meat for tomorrow evening? No problem! There are instant ways to help make it soft and tasty. We look into the refrigerator. And if there is mayonnaise and tomato sauce, then we rejoice. Mix them, add chopped garlic + your favorite seasoning. Half an hour of marinating, ten minutes of cooking - and a great dinner is on your table.

Or you can mix yogurt or sour cream with finely chopped onions and pickles. Also an excellent marinade for frying meat. Just don't forget to add seasoning, of course. Whichever one you like best.

Marinade for meat with soy sauce

The latter is an excellent replacement for vinegar, which everyone is already pretty fed up with. Marinade with soy sauce goes well with all types of meat. And it’s very easy to prepare. To do this, take one hundred milliliters of the sauce itself, the juice of half a lemon, and mix. Crush the garlic clove and add to the previous ingredients. Season this mixture with a quarter teaspoon of ground pepper. And add a pinch of basil.

Just remember: do not add salt to the marinade. After all, the sauce itself contains quite a lot of it, so be careful, try the composition during cooking. By the way, this marinade is quite “fast”. Beef can be kept in it for no more than three hours. So be sure to take note of this method.

A small retreat

And since we are talking about soybeans, I would like to say a few words about another product made from it, which some call meat. Everyone, as they say, has their own taste, and healthy eating is, of course, very good. However, such meat, although very healthy, is not always pleasing with its smell, much less its taste. And here the marinade will come to our rescue. For soy meat, there are not many options for its preparation, however, in any case, there is something in the culinary piggy bank.

So, let's arm ourselves with coriander grains (half a teaspoon will be enough), turmeric (a third of the same spoon), cardamom (we take the same amount), a tablespoon of lemon juice, a mixture of peppers (here - to taste), tomato paste (one hundred and fifty grams, not more), three tablespoons of oil (any vegetable). Mix all these ingredients, and then pour the resulting mixture, previously soaked in boiling water for ten minutes. Marinate overnight (keep in the refrigerator). Well, then you can cook anything from such meat. Let's say, goulash, or even bake it on coals. People who know a lot say that it turns out to be an excellent dish. But here, of course, is precisely the moment when, as they say, there is no arguing about tastes.

Marinades for smoked meats

Who among us doesn’t like to enjoy smoked delicacies? Unfortunately, not everyone has the opportunity to prepare such delicacies on their own. But if it is available, then, of course, you will need to know which marinade is best for smoking meat. There are also quite a lot of recipes for their preparation, but we will tell you about a few of the best.

Marinade with ketchup

Take half a glass of tomato ketchup, white wine, olive oil and honey. Then add to it a teaspoon of previously chopped garlic, a mixture of peppers, dry mustard and salt. Pour this mixture over the meat. This marinade recipe is good because you can keep it in it for no more than three hours.

On kefir

To make such a marinade for smoking meat, you need to take a glass of kefir, a teaspoon of sugar, about fifty grams, no more, of olive oil, a third of a glass of mint leaves (chopped), five cloves of garlic (crush with a knife). Mix all this, add salt and pepper as you like. Marinate for at least eight hours.

We have offered just two recipes out of many available to smokehouse owners today. All of them are very diverse, and most of them, as a rule, are copyrighted. So you can easily take the ones we have discussed as a basis, and then come up with your own variations based on them. The only thing that experts recommend taking into account. If you smoke meat for future use, be sure to add one more ingredient to the marinade - food nitrate. This is what will allow the product to be stored for as long as possible. As for its quantity, it is usually taken no more than three percent of the required volume of salt.

And finally, let's look at a few recipes for unusual marinades.

Fruit

This marinade is usually used when you want to cook beef steaks.

To make it, you first need to peel and then grate the kiwi on a coarse grater (two large copies will be enough). Then add a pinch of rosemary and a mixture of your favorite peppers to them. Salt and then marinate the steaks in this mixture. The holding time is at least an hour. Before cooking, do not forget to dry the steaks with a napkin. It is advisable to fry in a hot frying pan. And although the marinade is somewhat unusual, the taste of the final product is simply amazing!

"Drunk" marinades

The constant ingredient in such compositions is either wine or cognac. Maybe also beer. We mentioned one such recipe above. And now we’ll tell you about a few more, but this time on wine.

Carrots (one piece is enough) and two fairly large onions cut. Crush the garlic (several cloves). Add all this to the meat previously placed in the dish, pour in a glass of wine (dry white), as well as half a glass of vegetable (any) oil. Add salt, throw in a few black peppercorns and a couple of bay leaves. Mix carefully. Marinate for about eight hours. By the way, by the way. Without marinade, such meat can be stored for another two days. So be sure to take note of this “long-lasting” recipe.

Very often, white wine is mixed with fruit juices. For example, an Austrian recipe suggests making a mix of a glass of wine and three glasses of pineapple juice. Ground black pepper is used as seasoning. And the Argentinean version involves the presence of two glasses of grapefruit juice and half a glass of lemon juice and wine. In addition, it is recommended to add a teaspoon of curry.

An excellent marinade for almost any meat is a mixture of apple juice (a whole half liter of the drink is already taken here), a glass of brandy, finely chopped one onion, marjoram and turmeric (you need to take a pinch of these ingredients).

Conclusion

Of course, it is almost impossible to describe all existing recipes. After all, as we have already mentioned, all marinades can be made independently, based on the recommendations of culinary specialists and your own taste preferences. But one thing is certain. Marinade is necessary for meat. After all, it is this that makes this product soft and tender. Well, its components allow you to radically change the taste of many dishes that have long become familiar to us. So don't be afraid. Create! Come up with your own marinades, and let your family praise you for your imagination and extraordinary culinary abilities.

Bon appetit!