When answering the question of how to marinate shish kebab, you can talk endlessly. Of course, each family uses its own recipe. However, sometimes you really want to try something new, don’t you?
How to marinate shish kebab - several ways
The following can be used as a marinade: the juice that comes from the meat itself and onions. This method is called simple. For this meat (preferably - pork neck) need to be cut into pieces. Then add salt and pepper. Place the meat in a suitable bowl, pouring the meat onions, cut into rings. Place the meat under pressure for 3-5 hours (longer is possible).
Another way to marinate shish kebab is quick, but nevertheless very tasty.. The meat has time to marinate for two hours. Cut the meat and onions, add salt, spices and fill it with champagne or beer.
The third method is exotic. This method completely repeats the previous one. But there is a special twist - exactly an hour before you fry the meat on the grill, add chopped kiwi. Approximately 2 kg-1 kiwi. Mix all ingredients.
As an appetizer, you can serve pickled onions and fresh herbs with the shish kebab. Bon appetit!
In addition, pomegranate and tomato juice, mineral water, kefir, etc. can also be used as a marinade.
You should not marinate meat in vinegar or mustard. Vinegar makes the meat hard, and mustard gives the meat an unpleasant bitterness.
Excellent marinade - kefir, it makes the meat very soft, preserving its taste and juiciness, while adding a barely perceptible pleasant sourness. Meat in kefir marinates very quickly, 3-4 hours is enough, and the meat does not have to be put in the refrigerator. Kefir should completely cover the meat in the pan.
Here are some of the most popular and successful, in our opinion, recipes. The shish kebab tastes very tasty!
Recipe No. 1 Shish kebab in pomegranate sauce
- 2 kg pork (thigh, tenderloin)
- 4-5 bulbs
- 0.6-0.7 l. natural pomegranate juice
- 2 tbsp. vegetable oil
- Salt pepper
- Coriander, hops-suneli
Kebab recipe
- Wash and dry the meat, cut it into rectangles approximately 4*3 cm. Peel the onion and cut it into rings. Place the meat and onions in the pan and stir.
- Sprinkle spices on top: suneli hops and chopped coriander. Salt and pepper the meat and onions.
- Then pour in pomegranate juice and stir. After this, add vegetable oil to the meat and mix again. Cover the top of the meat with an inverted plate so that it fits into the pan.
- Place a pressure on the plate so that the marinade completely covers the plate. The kebab should be marinated for at least 2 days in the refrigerator, while it should be stirred and put under pressure again.
- If you marinate for less time, the kebab will turn out less tasty. Place the marinated meat on skewers and fry over coals until cooked.
- Kebab should be served with herbs, fresh vegetables and sauces of your choice. Bon appetit!
Recipe No. 2 Shish kebab in vegetable marinade
To prepare barbecue you will need
- 2 kg of meat (pork, lamb)
- 2 onions
- 2 lemons
- 2-3 tsp. seasonings for barbecue
- 2-3 bell peppers (optional)
Kebab recipe
- Cut the meat as in the first case, cut the onion into rings. Peel the lemons.
- Prepare the bell pepper (optional) - remove the stem, remove the seeds, cut into halves and wash. Lemon and bell pepper pass through a meat grinder.
- Mix all ingredients in one pan and add barbecue seasonings. The meat will be very tender.
- When choosing meat for barbecue, it is better to choose lean meat. It can be pork or young lamb, sirloin with a thin layer of fat. Lean pork neck is also suitable.
Recipe No. 3 Shish kebab in fresh podidora juice
To prepare barbecue you will need
Kebab recipe
- Cut the meat into small rectangular pieces, cut the onion into rings. Add salt and pepper (preferably freshly ground). Fill the meat almost to the top with vegetable oil.
- After an hour, add a jar of tomatoes in their own juice. Leave the meat to marinate overnight. An hour before cooking, add vinegar.
- The kebab will turn out very soft and tasty. Bon appetit!
You can also use chicken to make shish kebab. Here's another recipe.
Recipe No. 4 Chicken kebab in vinegar marinade
Due to the fact that the meat is kept in vinegar for only a few minutes, it turns out very tender, incredibly tasty and juicy.
To prepare chicken shish kebab you will need
- Chicken thighs
- Vinegar
- Salt, spices for chicken
- Bulb onions
Chicken shish kebab recipe
- Rinse and dry chicken thighs. Make it strong vinegar solution and dip the meat in it for 10-15 minutes. Then drain the solution, salt the meat and add spices, stir.
- Peel the onion and cut into half rings, crush it a little with your hands, add to the meat, stir.
- Marinate the kebab for 2 hours at room temperature, then thread onto skewers or place on a grill and fry until done. Bon appetit!
Recipe No. 5 Shish kebab with vegetables
To prepare barbecue you will need
- 2 kg of meat (pork or lamb)
- Mayonnaise
- 1 lemon
- 4-5 bulbs
- Salt pepper
- Fresh cucumbers and tomatoes
- Krasnodar sauce
- 2-3 cloves of garlic
- Parsley
Kebab recipe
- Cut the meat into small rectangular pieces, brush each piece with mayonnaise. Peel the lemon and squeeze the juice into the meat. Peel the onion and cut into rings (if you fry it on the grill) or half rings, add to the meat, stir.
- Salt and pepper the meat and mix everything again. The meat needs to be marinated for 4-5 hours. After the shish kebab is grilled over coals, remove it from the skewer to a plate.
- Wash the cucumbers and tomatoes and cut them into pieces the size of pieces of meat. Add the chopped vegetables to the plate with the meat and stir. It will work out original salad!
- Prepare the sauce. To do this, chop the garlic and mix it with Krasnodar sauce, finely chop the parsley and add to the sauce, add salt and pepper.
- Serve the original salad and sauce in a separate bowl. Bon appetit!
Cooking barbecue is a real art. But if you wish, you can master this interesting science. The main thing is not to forget that cooking is a creative process. Don’t be afraid to experiment, and each time try to approach the process in a good mood- these are the two main secrets of delicious kebab!
Proper marinating of shish kebab and skillful cooking of it on coals will result in juicy, aromatic, delicious kebab!
Marinating shish kebab is almost the primary task, when completed we will get a juicy, aromatic, . We don’t beg the ability to cook after marinating such a kebab on the coals. But you still need to pay special attention. It is this that significantly distinguishes kebab, cooked over a fire, even if by one person, but marinated different ways. These are the secrets of marinating shish kebab that we would like to tell the readers of Povarenok.
How to properly marinate shish kebab
Secret 1.
There is a lot of controversy about vinegar in barbecue marinade. We dare to advise not to use it at all table vinegar for marinating kebab meat. It will only worsen the taste of the meat, its aroma, and dry it out, literally squeezing the liquid out of its fibers. Good meat tenderizers in marinade are fermented milk products - kefir, whey, yogurt, natural yogurt.
Secret 2.
It is good to marinate kebabs in natural mineral water. The meat is marinated in mineral water very quickly, literally for an hour, and it can already be threaded onto skewers. It is mineral water that best preserves true taste meat when frying, while other ingredients can drown it out, such as vinegar and other similar products.
Secret 3.
Do not use mayonnaise for marinating meat. It is not subject heat treatment and can significantly worsen the taste of the kebab. And here tomato sauce, tomato paste are quite suitable for adding them as an ingredient to the kebab marinade. But! Tomatoes in any form should not exceed twenty percent of the total volume of marinade sauce.
Secret 4.
As sour product To soften the meat in the marinade, you can use (your choice) lemon juice, pomegranate juice, or dry wine.
Secret 5.
Without onions good shish kebab will not be. This is an essential ingredient in the marinade for it. Onions soften the meat and make it juicier. Typically, onions for barbecue, especially in the Caucasus and Asia, are chopped coarsely. But practice shows that the finer it is chopped, the better the meat in the marinade will be soaked in it. And to decorate a kebab with large onion rings strung on it, such an onion can be prepared during the frying process.
Secret 6.
Special attention should be paid to the spices in the marinade. This could be a store-bought barbecue spice mix. But it would be better to use your sense of taste in selecting a bouquet of seasonings for the marinade. The most important thing is that the marinade contains bay leaf, pepper, and salt. And then according to your taste. Many nationalities use marinades for meat with the addition of cumin, cloves, cumin, basil, rosemary, marjoram, nutmeg, suneli hops, coriander and other spices. To better highlight the aroma, a mixture of spices selected for the marinade can be pounded in a mortar or crushed in another way.
How to marinate meat for barbecue
The meat in the marinade must be positioned correctly so that it is better saturated with it. Lay out in layers vegetable mixture with spices, transferring it between the next layer of meat. Then cover the meat with a plate, put a weight on top, pour in a little water so that the meat does not dry out, but is completely immersed in the marinade juice. And we marinate the meat in this way for as long as indicated in the marinating recipe - it all depends on the type of meat and the main ingredient of the marinade chosen as a “tenderizer”. The tougher the meat and the less sour marinade, those longer term marinating (up to 4 hours), and for soft meat 30 minutes is enough for it to absorb all the aromas of spices and seasonings.
The secret of delicious kebabs is simple - good meat and delicious marinade. If these two important conditions are fulfilled, then the kebab will turn out excellent. So it’s time to talk about how to properly prepare the marinade for kebabs so that they turn out juicy and soft, so finger-licking. All the secrets on how to properly marinate shish kebab.
So, we offer you the top 5 marinades for barbecue. These are the most popular types marinade, the simplest and most reliable. Which option to choose is up to you! We will only offer the top 5 most popular and most delicious marinades.
Tomato marinade
Tomato marinade comes first for us. IN tomato marinade the meat is soft and not sour, with great taste. Tomato marinade is considered a culinary classic.
Cut the meat into pieces, add salt and prepared spices. Cut the onion into rings. Mix everything carefully. Pour tomato juice over the meat; it should be completely covered with juice. It's best to use juice homemade. Leave to marinate for at least 2 hours.
After frying, kebab in tomato marinade will acquire a beautiful reddish tint and have an excellent taste.
Mineral water marinade
Marinade based on sparkling mineral water is in second place.
Using this marinade, your kebab meat will be 100% soft. Cut the meat into pieces 4 x 4 cm. Sprinkle with salt. Cut the onion into rings, put it in the meat and mix, while squeezing the meat well. Pour the meat mineral water with gas, the kebab should be completely immersed in water. Marinate for at least 2 hours.
Kefir marinade
Marinade for kebab made from kefir is also very popular, which is why it is in third place for us.
Kefir marinade is best suited for pork kebabs. Kefir is fermented milk product, its advantage is that it does not dry out the meat as other vinegar or vinegar based marinades do. lemon juice. Therefore, the meat turns out juicy and soft.
Cut the meat into pieces, add salt and spices. Stir and add onion sliced into rings. Stir again to evenly distribute the meat, onions and spices. Pour kefir over the meat so that the kefir completely covers it. Leave to marinate for 5-6 hours. Soft and juicy kebab is guaranteed!
Onion marinade for barbecue
This is perhaps the simplest marinade for meat; it is made from onions. We have him in 4th place.
Per 1 kg raw meat take 700 g of onions and 2 tsp. ground black pepper. Grate the peeled onions fine grater or puree in a blender. We want the result to be a liquid onion paste. Mix the resulting gruel with salt and black pepper and marinate the meat in the resulting mixture for at least three to four hours. Before grilling shish kebab from onion marinade needs to be completely eliminated. This marinade is ideal for pork, lamb and beef. But for tender meat chicken it will be harsh.
Classic vinegar marinade for shish kebab
In fifth place we have classic marinade for barbecue from vinegar.
Cut the pork into pieces approximately 4 x 4 cm. Salt and sprinkle with spices. For 1.5 kg of meat there are approximately 3 tablespoons of spices. Cut the onion into rings or half rings. Mix with meat. We dilute three teaspoons of 70% vinegar with a glass of water. Pour in the meat. Mix well again and knead the meat. Cover with a lid or plastic wrap and leave for at least 2 hours.
Classic kebab with an unforgettable taste from childhood is ready!
In conclusion, I would like to remind you a few more important advice so that the kebab turns out really tasty.
How to properly marinate a delicious kebab
Whichever good marinade you didn’t, the quality of the meat chosen for the barbecue should be good. Otherwise, even the most exquisite marinade. Mineral water (necessarily with gas) gives the kebab softness. Therefore, if the meat you prepared for barbecue seems tough to you, it is better to marinate it in mineral water.
Choose the right container for marinating meat. Do not marinate in aluminum dishes! Only in glass, enamel or plastic. If you are going out with a group, you can marinate the kebab in a thick plastic bag. This is quite convenient, since after use it is thrown away and there is no need to drag the empty dishes back.
Don't overdo it with acid! If you marinate meat in vinegar or wine, do not overdo it; the acid should be in moderation.
The larger the pieces of meat are cut, the longer you need to marinate. Therefore, remember, if time is running out and you need the kebab to marinate faster, cut the meat into not very large pieces.
You need to cut pieces of meat for shish kebab across the grain! Otherwise, when frying, the pieces will “shrink.” And the most delicious shish kebab is made using wood from fruit trees.
The finer the onion for shish kebab is chopped, the juicier and softer the shish kebab turns out, and the faster it marinates. Therefore, if you have little time for marinating, grate the onion. Even for a short time, the kebab will be soft and juicy.
That's all, now you know how to marinate shish kebab yourself at home so that it turns out great, tasty, tender, juicy and soft.
Bon appetit and have a nice picnic!
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With the arrival of spring, I want to breathe in the freshness and aroma of budding trees. It is at this time that people celebrate May Day and Victory Day, on which they go out into nature with their families.
What kind of vacation could there be without tasty and fragrant kebab from pork? Then a lot of questions arise. “How to choose the right meat?” “Which marinade is best to prepare?”
So, the choice of recipe occurs individually, depending on taste preference. We suggest considering the main options for preparing marinade for barbecue.
Marinade recipe for pork kebab to keep the meat soft (simple classic recipe with kiwi)
Kiwi contains natural acid. For pickling, it is best to use natural ingredients rather than artificially created ones. vinegar essence. It is important to remember that when combining the filling with meat, it should not be left overnight, since exotic fruit greatly softens meat fibers. Therefore, this step-by-step recipe is considered the fastest, most delicious and aromatic.
Products:
- pork (loin) – 1.6 kg;
- kiwi – 120 g;
- onion – 420 g;
- spices, salt to taste.
1. Rinse the meat, cut into pieces of the same size, add a little salt and pepper. Stir with light and pressing movements.
2. Remove the peel from the onion. Using a blender, puree until smooth. Combine it with meat and mix.
3. Peel the kiwi. Turn into a paste and pour into the meat, stir and leave to marinate for 2 hours. After the time has passed, it is allowed to fry.
Next, I suggest you consider marinade options for pork shish kebab, which I once prepared myself and tried accordingly. As they say: “there are no comrades according to taste and color” - choose your kebab recipe and quickly go to nature!
Properly marinating meat is the most important stage in preparing tender and aromatic dish. The chosen method determines the taste finished ingredient. Although pork pulp will highest quality, it all depends on the marinade made.
These step-by-step recipes will help make the meat tasty, aromatic and soft. The main condition for cooking is to maintain the proportions of meat and the main product for the marinade.
The easiest way preliminary preparation meat pulp for frying - marinating in a large number of onion slices. Due to the significant release of onion juice, the meat softens, and when fried it turns out tender and soft.
Products:
- pork fillet – 2 kg;
- onions – 2 kg;
- ground pepper– 25 g;
- bay leaf – 5 sheets;
- table salt – 10 g;
- granulated sugar – 10 g;
- lemon juice – 80 ml;
- ground coriander – 5 g.
1. Peel the onion, wash and cut into medium-sized cubes. Crumble the bay leaf into a separate bowl with your hands.
2. Combine the prepared ingredients in a blender bowl and grind until pureed.
3. Rinse the meat, dry it and cut into equal pieces. Combine in a large container with prepared onion gruel, spices, sugar, salt and lemon juice. Mix thoroughly, cover and leave in a cool place for 6-10 hours.
Pork shish kebab – marinade with mayonnaise
A simple and common way to prepare marinade for pork meat. Experts recommend using bold mayonnaise sauce or purchased “Provencal”, but without additives. For piquancy, “Shashlichny” ketchup is added, as it contains aromatic spices.
Products:
- onion – 500 g;
- meat without bones and skin – 1.5 kg;
- grill seasoning – 30 g;
- liquid smoke – 5 ml;
- “Provencal” mayonnaise – 40 g;
- ketchup – 45 g;
- table mustard – 2 tsp;
- garlic – 4 cloves.
1. First of all, you need to prepare the pork: rinse, dry and cut into equal pieces. Peel the onion from unusable parts and chop into strips.
2. Combine meat, onion and seasoning in a large container. Leave for 60 minutes, covering first. In a separate bowl, combine mayonnaise with ketchup, mustard, chopped garlic and liquid smoke.
3. Grease the meat pieces with the prepared mixture, cover and put in the refrigerator for 3 hours.
Shish kebab marinade with vinegar and onions for pork shish kebab
Make marinade with wine vinegar And herbs quite easy and simple. The difference from other cooking options is the absence of vinegar essence. The filling turns out aromatic, spicy, thereby giving unusual taste pork
Products:
- onion – 400 g;
- meat pulp – 1.5 kg;
- white wine vinegar – 50 ml;
- garlic – 4 cloves;
- sesame oil – 55 ml;
- granulated sugar – 2 tsp;
- chili – 15 g;
- cloves - on the tip of a knife;
- cinnamon – 0.5 tsp;
- thyme, thyme;
- bay leaf – 2 leaves.
1. Pre-process the meat, cut into suitable pieces. Peel the garlic, rinse and pass through a press. Chop the clean and prepared onion into strips.
2. Hot pepper peel and cut into 2 equal parts. Combine all liquid ingredients with bulk spices and mix thoroughly.
3. Pour into meat, add garlic and onion. Stir the contents well, cover and put in a cool place for 8 hours. If necessary and desired, you can sprinkle the pieces with finely chopped dill before frying.
Classic kebab according to a Caucasian recipe from the chef of a Caucasian restaurant
The secret to preparing the most delicious kebab, according to the chef himself, is the right meat and the right spices. So he fries meat only from the neck of pork and marinates it according to the classic recipe: thyme, two types of pepper (black and red), Bay leaf, vinegar and vegetable oil, onion and salt.
Watch the video and everything will become clear to you:
Marinade for pork kebab with soy sauce and lemon
The composition of the marinade has an acidic base, since lemon fruit is used for preparation. In turn, soy sauce will give the finished dish some piquancy and a beautiful blush during frying.
Products:
- pork pulp without skin, bones – 2 kg;
- onion – 1.5 kg;
- lemon – 1 fruit;
- spices for pork to taste;
- table salt – 30 g;
- a mixture of ground peppers;
- soy sauce – 50 ml.
1. Rinse the meat pulp to remove any blood and dry it with disposable napkins. Chop into medium-sized cubes and place in a convenient bowl.
2. Peeled onion, chop into half rings. Knead a little with your hands and connect with meat pieces.
3. Squeeze freshly squeezed juice from the lemon fruit, add spices and a mixture of peppers, and pour in soy sauce. Mix thoroughly using light, pressing movements. Cover and leave in a cool place for 4 hours, stirring regularly. Half an hour before frying, add salt.
Pork shish kebab – kefir marinade
The fermented milk drink contains acid, which makes the meat pulp softer. Kefir for of this dish it will come in handy. It is important to remember that marinating pieces long time It's not worth it in kefir. Otherwise the result will be the same as in acetic acid. Time period from 3.5 to 4 hours. IN Tatar cuisine used for classic recipe special kefir drink- “Ayran.”
Products:
- pork neck – 3 kg;
- onion – 1.4 kg;
- kefir – 1 l;
- table salt;
- ground black pepper;
- spice mixture (coriander, paprika, nutmeg, cumin);
- dry dill, basil;
- ground red pepper.
1. Rinse the pork and dry it with clean, disposable napkins. Cut into cubes measuring 5 cm by 5 cm. It is better not to chop into small pieces, otherwise the meat will turn out a little dry. Large ones, on the contrary, may not be cooked through. Place in a plastic bowl suitable for mixing.
2. Peel the onion, rinse and chop into strips. In order for the vegetable to release its juice faster, you need to mash it a little. Place in container with meat.
3. Mix everything thoroughly, making light and pressing movements. Add prepared spices, dry herbs, ground pepper and fermented milk drink. Mix everything well, cover and put in a cool place for marinating, but not in the refrigerator. Remembering to stir the contents of the container from time to time.
In terms of time, 40-60 minutes before the start of frying the kebab will be enough. It is recommended to salt the meat 10-15 minutes before cooking, since salt particles draw out all the juices from the pulp, therefore, the dish will not turn out soft.
Pork kebab marinated in mineral water (mineral water)
For large quantity meat is better to use mineral water for the base of the marinade. It quickly penetrates deep into the fibers, making them juicy and soft. And if you add aromatic dry herbs and spices, the composition for meat will be ideal.
Products:
- pork flesh without bones, skin – 4 kg;
- onions – 1 kg;
- paprika – 2 tbsp;
- coriander (seeds) – 0.5 tsp;
- ground black pepper – 10 g;
- salt.
1. Rinse the meat, dry it with dry cloths and cut into equal pieces. Remove skins and other unedible parts from onions. Chop it into half rings and combine it with meat pieces. Cover and leave for 60 minutes to absorb onion juice.
2. After the time has passed, add all the prepared spices and seasonings and mix thoroughly. Then pour in mineral water. Fill with liquid so that it completely covers the pieces.
3. Cling film Seal the container with the meat in the marinade hermetically. Leave it like this for 8 hours, or better yet 10, in a cool place.
Salads for nature:
Marinade for pork shish kebab with tomato juice (paste, sauce)
Meat that is pre-marinated in tomato juice, sauce or pasta. It is recommended to choose the foundation carefully, but it is better to choose the product homemade or tomato adjika. With packaged juice, it is important to look at the composition, since the fewer preservatives, the better.
Products:
- meat pulp without bones and skin - 3 kg;
- tomato juice – 900 ml;
- onion – 1.5 kg;
- barbecue seasoning to taste;
- salt, table salt to taste.
1. Rinse the pork and dry it with clean disposable napkins. Cut into pieces of the same size and place in a convenient container for marinating.
2. Peel the onion, remove unedible parts and rinse. Cut into several pieces and grind through a meat grinder.
3. Ready mass combine with meat pieces, add seasonings and juice, mix thoroughly. Cover and leave to marinate for 4 hours. It is important to remember that salt is added half an hour before frying.
You can use juice instead tomato paste. The meat is prepared in the same way, only 0.5 kg of concentrated puree is taken for 3 kg of meat.
It is also often served with barbecue.
Marinade with pomegranate juice
The beauty of this step by step recipe the fact is that no matter what additional spices are taken, the marinade will still taste like pomegranate. The meat is finger-licking, soft and savory in taste.
Products:
- pork (loin) – 4 kg;
- a mixture of ground peppers;
- caraway;
- coriander;
- oregano;
- paprika;
- laurel;
- onion – 1.5 kg;
- pomegranate juice – 1 l;
- salt to taste.
1. Rinse the meat, dry it and cut it into cubes of the same size. Peel the onion from husks and other parts unsuitable for food. Chop into rings or half rings, as you prefer. Combine in a separate container, mix thoroughly and leave in a cool place for 60 minutes.
2. After the time has passed, add the prepared spices, the main thing is not to overdo it. Leave again for 1 hour, and then pour in the required amount of pomegranate juice. Stir well, leave the container with the contents for 6-8 hours, stirring the contents regularly. Add salt half an hour before cooking meat on coals.
With beer
Beer lovers will love this recipe. By the way, gourmets and maybe even you will like it more than with vinegar or mayonnaise. Beer shish kebab exudes the aroma of malt, the aroma of live fermentation. I only advise you to buy beer that is really fresh and lively; other lower quality ones can ruin the taste of the kebab.
Ingredients:
- beer (dark or light) – a liter bottle or two half liters;
- onions – 500 grams;
- garlic – 3 cloves;
- ground coriander – 2 teaspoons;
- paprika – 2 teaspoons;
- salt - to taste;
- ground black pepper - to taste.
Everything is the same as in the previous recipes. Prepare the meat, finely chop the onion, the garlic can be chopped or pressed in a crush.
Add spices, garlic and onions to the meat. Gently mix and pour in the main ingredient – beer. Let it soak and saturate for 6-10 hours.
How to choose the right pork meat?
It is important not only to properly prepare the marinade for meat, but also to know the recommendations for choosing pork:
1. For juicy kebab Neck, shoulder, and loin are perfect.
2. The color of the meat should be pink. The lighter the color, the younger the age of the animal and the dish itself will be much tastier and softer.
3. There should be a natural shine; dullness indicates that the animal is not young. If you cook such a piece, the kebab will turn out tough and tasteless.
4. Fat layers should be white shade, not yellow.
5. The smell is natural.
6. When purchasing a piece of meat, it is necessary to take it without bones, films or skin.
How to properly grill shish kebab?
Before you start frying the marinated meat, the pieces must be properly placed on skewers. Thread it evenly, so that the meat is evenly distributed throughout the entire skewer, and also so that nothing hangs down in the form of separate pieces. The onion must be completely removed from the meat, otherwise it will start to burn and the taste of the kebab will change.
Step-by-step technology for frying meat:
- Make your own coals or purchase ready-made ones. Don't forget to keep the coals smoldering. The heat is low - the meat is dry, and if flames burst out, then the pieces will burn. In order to maintain approximately the same temperature, it is recommended to keep a bottle of water next to the grill;
- Place skewers with skewered meat on the grill; if necessary, you can additionally coat each piece with vegetable oil. This way, the meat will bake faster and will not remain raw inside;
- Turn skewers regularly. This is required so that the pieces are evenly fried;
- Be sure to monitor the cooking process and not leave the grill;
- Check the meat for doneness, remove it from the skewers onto a clean plate.
- Serve ready dish allowed with fresh vegetables, boiled potatoes. As a sauce you can use garlic, soy, pomegranate, tomato.
Now you know how to cook the most delicious kebab so that the meat is soft and juicy. Use any marinade recipe and shock your loved ones and friends.
Bon appetit! And have a great weekend!
A lot of marinades for barbecue have been invented - but despite this, most amateur barbecue makers continue to use only one marinade recipe (in best case scenario, a couple or three) - the one that their parents used. But it’s always interesting to try something new, isn’t it? Moreover, to the question of how to properly marinate shish kebab, there is no single correct answer, because everyone different tastes, so everyone may like the marinade differently.
But, nevertheless, a lot depends on the marinade for barbecue, so you need to take the most responsible approach to its choice. And if you are going to go on a barbecue picnic with your children, you also need to think about the fact that not every marinade is suitable for a barbecue intended for younger “picnicers.” How to marinate shish kebab correctly and what marinade to choose?
How to properly marinate shish kebab in vinegar?
If you are going on a picnic with children, you should not marinate shish kebab in vinegar - vinegar has no benefit children's body. If only an adult company gathers, you can marinate the meat in vinegar.
To properly marinate shish kebab in vinegar, chop, pepper and salt the meat, chop the onions, place the meat and onions in a pan in layers and moisten each layer with 9% vinegar. If you leave the meat to marinate all night, put it in the refrigerator; if you want an express marinade in 2-3 hours, leave the meat at room temperature. Try not to overexpose the meat in the vinegar marinade - otherwise it will become tough and lose its taste.
But no matter how common vinegar marinade is, it is not the best way For proper marinating kebab. After all, vinegar interrupts the true taste of the kebab and, contrary to popular belief, does not make the meat tender at all. A good alternative to a vinegar marinade is a lemon juice-based kebab marinade. By the way, marinade with lemon juice is not contraindicated for barbecue that children will eat.
How to properly marinate shish kebab in lemon juice?
You need to marinate shish kebab in lemon juice, taking into account one condition: if you also marinate onions, you need to soak them separately - “the old fashioned way”, in vinegar. By the way, remember that in both the kebab with vinegar and the kebab with lemon juice, the amount of onion should be approximately equal to the amount of meat.
As for the meat, you need to marinate it like this: pepper and salt the meat, put it in a pan, add lemon juice and lemon zest, mix everything well. Please note that you only need a little lemon juice if you do not want the meat to be sour.
Infuse shish kebab in this marinade for no more than 3 hours.
You can also try mixing mineral water with lemon juice - the effect will be amazing.
You can properly marinate shish kebab not only with various chemical ingredients that add acid, but also with the help of ordinary natural products. Such kebab can be given to children without fear, and adults will also appreciate such meat. And the onion will add softness and tenderness to your kebab. 
To properly marinate shish kebab with onions and spices, you will need:
2 kg pork,
1.5 kg of onion,
5-6 bunches of parsley and dill,
ground black pepper.
Cut the meat into pieces, coarsely chop the parsley and dill and cut the onion into rings. To properly marinate kebab with onions and spices, mix the meat with herbs, squeeze it out and add the onion, then squeeze the meat again. Just before grilling, add pepper and salt. It takes about 1.5 hours to marinate the kebab in this marinade.
To properly marinate shish kebab in mayonnaise, choose the most low-fat mayonnaise– only it will be absorbed into the meat most actively. Otherwise, the meat will marinate for a very, very long time!
How to properly marinate shish kebab in mayonnaise? Cut the meat into pieces, and then salt it, pepper it and, if desired, add spices. Then pour mayonnaise over the meat (at the rate of 200 g of mayonnaise per 1 kg of meat) and add a few drops of vegetable oil. Mix the meat thoroughly with your hands and leave to marinate for 4-5 hours.
This kebab can even be given to children a little at a time, taking into account that they are already more than 4-5 years old, and the portions are small.
How to properly marinate shish kebab in pink sauce?
Recipe for marinade for shish kebab pink sauce no different from the previous one except for one small detail - you need to add it to the marinade 
not just mayonnaise, but a mixture of mayonnaise and ketchup. It is correct to marinate the kebab in pink sauce for 3 hours, and then fry it over a fire. Everyone present will appreciate the taste!
True, such shish kebab should be given to children with the same caution as shish kebab in mayonnaise.
How to properly marinate shish kebab in wine?
Of course, it is not recommended to give shish kebab marinated in wine to children, but adults will certainly enjoy it. If you properly marinate shish kebab in wine, the meat will turn out very soft and tasty.
In order to do wine marinade for kebab, do the same as in previous recipes: cut the meat, add salt and spices, add onions. But instead of vinegar, mayonnaise or lemon juice, pour a little wine - 15-20g per 1 kg of meat. Stir and marinate the meat for 2-3 hours, then start grilling the kebab.
How to properly marinate shish kebab in beer?
Despite the fact that shish kebab in beer is also not suitable for children’s diets, adults will certainly enjoy it. Moreover, it doesn’t even matter what kind of beer the kebab is soaked in – light or dark. Although, barbecue experts say that light beer is better suited for these purposes.
How to properly marinate shish kebab in beer? All you have to do is chop the meat, add some spices and pour beer over everything. Soak the kebab in this marinade for about 2 hours.
How to properly marinate shish kebab in kefir?
If you properly marinate shish kebab in kefir, you will get very tender meat that you can treat to children without fear.
To properly marinate kebab in kefir, chop 2 kg of meat, 1.5 kg of onions, add black pepper, 1 liter of kefir and 100 g sunflower oil. If desired, you can add spices. According to this recipe, marinate the meat for about 4-5 hours.
How to properly marinate shish kebab “Chinese style”?
You can properly marinate shish kebab “Chinese style” using a mixture soy sauce, dry wine, garlic, ginger, pepper and honey, infuse this kebab for about 2 hours.
Such an exotic composition is new for Russian people, so shish kebab marinated “Chinese style” should be eaten very carefully and, of course, not given to children.
How to properly marinate shashlik “Greek style”?
To properly marinate shashlik “Greek style”, you need to mix pomegranate juice with vodka in a 4:1 ratio and pour this mixture over the meat. This kebab needs to be marinated for a long time – about 8 hours. And, according to culinary experts, if you want to properly marinate shish kebab “in Greek”, under no circumstances use store-bought pomegranate juice.
And finally, Some tips on how to properly marinate shish kebab. First of all, Do not use wooden or aluminum utensils for marinating shish kebab. Wood intensively absorbs moisture, so your dishes, not the meat, risk “marinating” first. Concerning aluminum cookware, then she is able to highlight harmful substances when interacting with the marinade.
If you want to salt the meat, do it no earlier than 2 hours before you start frying the meat.– otherwise the kebab may turn out tough and dry. You can add very little salt to the marinade, which is infused for more than 2 hours, adding salt to the meat before preparing the kebab.
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