Beef neck shashlik recipe. Beer marinade with mustard added. Beef skewers with pineapple and pepper in soy sauce marinade

There are many types of recreation during the warm season, but picnics are still in trend. People are looking for all kinds of recipes barbecue to diversify your trip to nature. This dish is usually prepared from pork, chicken or lamb. But in Lately Beef kebabs are in increasing demand. They turn out very tasty if you use a high-quality marinade and strictly follow the cooking procedure. We offer you great recipe beef kebab with photo, as well as several marinade options.

The most delicious marinade for beef kebab

Cooking barbecue is a simple matter. But the marinade for it needs to be selected with special care. Under beef kebab Several types of marinade are suitable. Try marinating meat using one of the methods suggested here, and you will get a unique dish that melts in your mouth and emits a magical aroma!

Recipe 1. Classic marinade for beef kebab

The traditional way to prepare beef shish kebab is to marinate the meat in vinegar. The kebab turns out tasty and tender.

Ingredients

Meat – 1 kg.
Vinegar – 2 tbsp. l.
Vegetable oil – 2 tbsp. l.
2 heads onions.
Salt - to taste.

Cooking steps

1. Cut the meat into pieces and place in a deep pan.

1. Cut the onion into thick rings and add to the meat.

1. Add seasonings, pepper and salt to the beef shish kebab.

1. Pour in the vinegar and only after it the vegetable oil.

1. Mix the meat with the marinade.

Cover the pan with a lid and let the meat rest for 2 hours before frying.

Recipe 2. Marinade for shish kebab with pomegranate juice

If you want a soft beef kebab, then marinate it in pomegranate juice. The acid it contains will make the meat fibers very tender and juicy.

Ingredients

Meat – 1 kg.
Pomegranate juice – 100 ml..
Black ground pepper- taste.
Vegetable oil – 2 tbsp. l.
2 heads of onions.
Salt - to taste.
Coriander, cloves, basil, cumin and other spices - to taste.

Cooking steps

1. Cut the meat into pieces.

1. Grate the onion or pass through a meat grinder.

1. Combine all ingredients except vegetable oil, and stir.

1. Pour in vegetable oil and stir again.

Cover juicy kebab from beef with a lid and leave to marinate for 2 hours.

Another technology for preparing marinade with pomegranate juice will be discussed in the video.

Recipe 3. Marinade for barbecue with wine

This recipe will appeal to those who dream of the most delicious marinade for beef kebab. The dish will be not just juicy, but crumbly and incredibly aromatic.

Ingredients

Meat – 1 kg.
Semi-sweet red wine – 100 ml.
Ground pepper - to taste.
Garlic – 5 cloves.
Onion – 2 pcs.
Salt - to taste.
Fragrant spices - to taste.

Cooking steps

1. Cut the meat into portions.

1. Crush the garlic and turn the onion into a paste using a blender or meat grinder.

1. Combine meat, onion and garlic, and then pour wine over everything. Leave the juicy beef kebab like this for 1 hour.

1. Then add salt, pepper and spices to the marinade, mix thoroughly.

1. Cover the pan with a lid and leave the soft beef kebab to simmer for another 2 hours.

When stringing shish kebab onto skewers, pieces of meat can be alternated with vegetables - then the dish will turn out even more juicy.

Recipe 4. Marinade for barbecue with pineapples

Delicious beef kebabs are obtained after marinating the meat with pineapples. The dish turns out not only tasty, but also beautiful. But despite this, the recipe for preparing this type of dish is very simple.

Ingredients

Meat – 1 kg.
Dried red chili pepper – 1 pc.
Fresh pineapple – 1.5 pcs.
White vinegar – 3 tbsp. l.
Vegetable oil – 2 tbsp. l.
Onions – 4 pcs.
Salt - to taste.
Oregano seasoning - to taste.

Cooking steps

1. Peel the pepper from the branches and fry in a hot frying pan with oil for 0.5 minutes. Then remove it and leave to cool.

1. Cut the pineapple into large pieces. Leave about 1/3 of the fruit pieces, and grind the rest in a blender along with peeled garlic and chili.

1. Cut the meat into pieces and pour marinade over it.

1. Cut the onion into wide circles and add to the meat. Mix everything thoroughly and leave to marinate for 2 hours.

When the beef skewers are ready to grill, place the pieces on skewers, alternating with onion rings and pineapple chunks.

Recipe 5. Marinade for shish kebab with kiwi

We offer one more interesting way cook the most delicious kebab from beef. This dish will appeal to both gourmets and those accustomed to traditional cuisine.

Ingredients

Meat – 1 kg.
Kiwi – 1 fruit.
Onions – 4-5 pieces.
Pepper - to taste.
Salt - to taste.

Cooking steps

1. Cut the meat into pieces and grease each with a mixture of pepper and salt.

1. Cut the onion into slices.

1. Grind the kiwi into a paste using a fork.

Mix the meat with the kebab marinade and leave for 3 hours.

Recipe 6. Recipe for soft and juicy beef kebab

Anyone can learn how to cook beef shish kebab. Use our recipe and you will succeed.

Ingredients

Meat – 1 kg.
Onion – 2-3 heads.
Garlic – 5 cloves.
Lemon – 1 pc.
Salt - to taste.
Pepper - to taste.
Seasonings - to taste.

Cooking steps

1. Rinse the meat cold water and remove unnecessary elements: big pieces veins, fat and bone particles. Cut it into portioned pieces, and then put it in a container.

1. Chop or grind the onion and garlic to a paste. Place the mixture into the bowl with the meat.

1. Add pepper, salt, lemon juice and other spices.

1. Mix the meat and marinade thoroughly and cover the container with a lid.

1. After 2-3 hours, place the marinated pieces on oiled skewers and place on the grill.

1. Turn skewers every 2-3 minutes. The coals should be periodically sprayed with clean cold water.

The meat should be served hot along with fresh vegetables and under delicious sauce, which you can either buy at finished form, and do it at home.

The video will show you how to properly cook beef shish kebab.

How to cook beef shashlik so that the meat is soft

Soft beef kebab is not a dream, but a reality! It is very easy to make this type of meat tender and pleasant. The main thing is to use several recommendations.

Soft meat - beef skewers

Firstly, acidic foods or alcoholic drinks should be added to the marinade. From acidic foods you can use vinegar, kefir, juices or fruits. Alcoholic drinks Not just any will do; beer and wine are allowed.
Secondly, preparing shish kebab from this type of meat should be leisurely. Pieces of veal should be marinated for at least 2 hours. Then they will turn out exactly the way you imagine them in anticipation of the meal.

In conclusion, we suggest watching another training video. It will tell you how to cook beef kebab so that the meat is soft.

Well, the long-awaited warmth has arrived and it’s time to open the barbecue season. And since preparations for a dacha or a picnic in nature are in full swing, then we will need the appropriate recipes. We have already prepared kebabs from chicken, pork and even turkey. It's time to marinate a very tasty, tender and juicy beef kebab. Some may doubt that preparing soft beef kebab is so simple, but I assure you, everything will work out just as it should. Even beef, with the right approach, turns into real cooking masterpiece threaded onto skewers.

Prepare your favorite disposable grill, bright blankets for sitting in the sunny meadow and don’t forget about and prepare a stunning side dish. In the meantime, I’ll tell you how to deliciously cook shish kebab from beef and veal.

How to cook the perfect beef shish kebab

Shish kebab is less often prepared from beef than from pork or lamb, because this type of meat is considered too dry for grilling over coals. However, when proper marinating The beef turns out juicy and literally melts in your mouth. Even a beginner in cooking can master the preparation of shish kebab according to the recipe. The first step to the perfect dish- choice perfect meat.

Choosing beef for barbecue

Whether you buy beef at the store or at the market does not matter. of great importance. The main thing is that it is fresh. Fresh meat has an even, red color, quickly restores its shape when pressed and smells pleasant. Here are some tips for choosing:

Give preference to meat from young animals. Old meat is different dark color and yellow fat layers. The kebab from it turns out tough and fibrous.
It is best to choose chilled beef, since when purchasing frozen meat, there is a risk of secondary freezing. Fresh meat is not at all suitable for grilling over charcoal.
Examine the piece from all sides, making sure it is not too stringy or too fatty. There is no need to take very lean meat, find a middle ground. There should be no water, blood or mucus on the surface of the piece.
If possible, take bull meat. It's juicier.
The best parts of the carcass are the tenderloin, neck or entrecote.

The best beef shish kebab recipes

Choosing the right and most suitable recipe for you is a complex and painstaking task. In most cases, unfortunately, it may not be possible without trial and error. On the one hand, you should choose those barbecue recipes that use ingredients that are acceptable and favorite to you. For example, if you like meat with sourness, then marinades with lemon, wine or pomegranate juice may appeal to you. If you like spicy and spicy taste, then choose a recipe based on the list of spices; a kebab that uses only onions and black pepper will seem too boring to you.

Exotic lovers should be more ready to experiment than anyone else, because they can guess in advance what they will be able to cook according to the strangest and most unusual recipe not always possible. You can expect either disappointment or complete delight from the result.

Beef skewers with pineapple and pepper in soy sauce marinade

Even though the meat is this recipe sliced in small pieces, it retains its juiciness, and the spices and sauce give it an amazing flavor. Soft kebab it will turn out from beef due to the fact that the basis of the marinade is soy sauce and sherry ( fortified wine). These two ingredients will be responsible for softness. Ginger and garlic are responsible for the taste, aroma and spiciness. Thanks to the combination of sweet, sour and salty tastes, a very unusual balance is achieved. It is subsequently only emphasized by pieces of green pepper and pineapple.

You will need:

1 kg beef;
2 green peppers;
2 onions;
2 b. canned pineapples;
1 tbsp. vegetable oil;
0.75 tbsp. sherry;
0.75 tbsp. soy sauce;
0.5 tbsp. cane sugar;
2 cloves of garlic;
1 tsp ginger

Preparation:

1. Wash the beef and be sure to dry it. Remove all veins and tough parts, then cut into 3cm cubes.

2. Cut the onions into rings, remove the seeds from the pepper and cut into slices that will be similar in size to pieces of meat. Finely chop the garlic.

2. In a separate cup, prepare the marinade. Mix butter with soy sauce and sherry. Add sugar, chopped garlic and ginger.

3. Next, take a large enamel pan or glass bowl. Place pieces of meat there and pour marinade over them. Stir very thoroughly so that the marinade covers all the beef. Leave the meat in the marinade for at least an hour. During this time, prepare the coals.

4. Thread the meat onto skewers, alternating it with pieces of pepper, onion and pineapple. Fry for about ten minutes, turning as it cooks. You need to check readiness by cutting a piece of meat on a skewer. It should not be raw and bright pink inside.

Serve ready kebab With big amount greens, fresh vegetables and don’t forget about drinks. Beer or wine goes perfectly with this kebab.

French kebab with tomatoes and champignons

Unusual kebab recipe. Thanks to grapefruit, the meat acquires spicy taste, and mushrooms and tomatoes serve as an excellent side dish. The freshness will add softness to the beef shish kebab. lemon juice. From this it becomes clear that the dish will have a piquant sourness.

You will need:

700 g beef fillet;
1 lemon;
1 tbsp. l. coriander;
10 pieces. champignons;
5 pieces. fresh tomatoes;
2 grapefruits;
salt pepper, Bay leaf.

Preparation:

1. Lightly grind the coriander in a mortar. Mix it with other spices, lemon juice and bay leaf.

2. Now pour the resulting mixture over the meat, stir and leave to marinate for 2-3 hours. Be sure to cover the container and place it in the refrigerator.

3. Peel and coarsely chop the grapefruits. Wash and clean the champignons well. Cut the tomatoes into quarters.

4. Thread meat onto each skewer, alternately placing grapefruit, champignon or tomato between the pieces.

5. The beef will be ready in 20 minutes. While frying, baste the kebab with the remaining marinade. Serve with greens.

So fragrant and interesting kebab you will definitely like it. Especially if you're tired of regular recipes.

Veal kebab with lard, Lithuanian style

Veal rolls with lard on coals. Very juicy and tasty. They are prepared from thin pieces of veal, in which pieces of lard are wrapped to make them soft and juicy. Many people are familiar with recipes where some fat in the form of lard or bacon is added to lean meat in kebabs, this is one of them. Veal is just very lean meat, which can dry it out slightly when frying on the grill. This will not happen with lard, believe me. And you will definitely like the taste, since there are no pretentious exotics or ingredients that will kill delicate taste meat. According to this recipe, beef kebab will definitely not turn out dry and rubbery.

You will need:

700 g veal;
200 g lard;
1 lemon;
4 cloves of garlic;
salt pepper.

Preparation:

1. Chop the garlic. Cut the meat into pieces of 8-10 centimeters, beat with a hammer until thin. Sprinkle the pieces with a mixture of salt and pepper. Rub with garlic.

2. Squeeze lemon juice onto the meat, stir everything and put the future kebab to marinate in the refrigerator for 5-6 hours. Don't forget to cover with a lid so that the aroma of the kebab does not spread to all the food in the refrigerator.

3. When the kebab is marinated and it’s time to grill it, cut the lard small pieces and place them on the meat. Roll the veal rolls and secure the edges with wooden skewers. In this form, thread the veal onto skewers and fry until done, pouring lemon juice dissolved in water.

The dish looks very unusual and festive, and tastes simply wonderful. What better way to make the picnic a success?

Chinese beef shish kebab recipe

A non-standard marinade for barbecue, but gourmets and lovers will definitely like it Chinese cuisine and dishes such as. Especially interesting taste adds green apple. And the meat itself will be fried in a thin crispy crust of egg and starch, as if in batter.

You will need:

1 kg beef;
1 apple (preferably green);
1 tomato;
1 bell pepper;
2 pcs. onions (large);
1 egg;
cognac;
soy sauce;
starch;
salt pepper.

Preparation:

1. Cut the meat into small cubes. Chop the onion into rings. Chop apples, tomatoes, peppers.

2. Mix soy sauce, cognac, salt and pepper. Pour the mixture over the meat and vegetables. Add the egg beaten with starch to the same container. Stir and leave to marinate.

3. Fry as regular kebab, stringing meat and vegetables onto skewers.

How to marinate beef shish kebab with kefir

Another way to prepare a marinade without lemon or vinegar. The meat turns out very tender thanks to the regular kefir, which we are used to drinking. Many lovers of kefir marinade will tell you that this is how you can get very soft and juicy beef kebab, even despite its potential dryness. The most important benefit of kefir is its ability to soften beef. And in this recipe I suggest adding an unusual note of taste - mint.

You will need:

1 kg beef;
1 tbsp. kefir;
1 medium onion;
1 tsp dried lemon balm;
salt pepper.

Preparation:

1. Cut the beef into cubes. Season with salt and pepper. Chop the onion.

2. Mix kefir with onions. Add lemon balm or mint if desired. Soak the meat kefir mixture and put it in the refrigerator. The meat should be marinated for at least 6-7 hours.

3. Thread the meat onto skewers and fry on the grill until cooked (about 15 minutes).

Beef shish kebab not too fatty dish, but still the most best side dish they will come to him fresh vegetables.

Marinade for beef shish kebab with pomegranate juice

A delicious dish with a spicy aftertaste. A drop of pomegranate sauce goes well with the finished shish kebab.

Ingredients:

1 kg beef;
2 onions;
1.5 tbsp. pomegranate juice;
1 tbsp. vegetable oil;
salt, black peppercorns;
suneli hops, cilantro seeds (optional)

Cooking method:

1. Prepare pieces of meat and onion rings. Grind the spices in a mortar. You can use whatever spices you like.

2. Mix meat and onions with spices. Pour in pomegranate juice and stir. Then add a spoonful of vegetable oil and stir again. Marinate for a day in the cold under oppression.

3. Fry over coals until cooked. Turn the meat over to the other side only when the underside is browned.

4. Instead of pomegranate juice, you can use wine mixed with a few cloves of garlic and ground red pepper for the marinade.

Shish kebab on rosemary skewers, marinated in lemon

Those who were unable to get out into nature and grill shashlik on coals should try mini-kebabs on a frying pan. Rosemary skewers are not a special variety, but simply sprigs of fresh rosemary. Imagine what flavor they can impart to excellent beef meat.

You will need:

1 kg beef;
1 onion;
1 lemon;
sprigs of rosemary;
salt pepper.

Preparation:

1. Marinate the meat overnight in lemon juice, onion, salt and pepper.

2. Wash the rosemary and dry with a paper towel. Cut off the leaves, leaving about 2/3 of the stem free. Use a knife to sharpen the tips of the skewers slightly.

3. Thread 3 pieces of beef onto a skewer. Grease the pan with vegetable oil. Fry the meat over high heat for five minutes on one side and five on the other.

4. Place the skewers in the oven (180°C) for another 5 minutes.

Whatever kebab recipe you choose, cook with pleasure, and you will succeed!

Beef is not the most popular meat for barbecue. However, if you use the right marinade and follow the cooking technology exactly, the beef shish kebab turns out very tasty, soft, and not at all greasy. The main condition for successful kebab marinade for tough, low-fat meat - use acid. Under the influence of acidic components, meat fibers soften and retain maximum juice inside. Shish kebab made from veal or beef has a special aroma, which is appetizingly emphasized by the smells of smoke and marinade components. That's why it's worth trying to cook it yourself. Here are the most delicious marinades for juicy beef kebab, thanks to which the meat will be incredibly soft. Try it!

Basic rules for marinating beef for barbecue

For barbecue you should choose only fresh raw materials good quality. It is better if it is purchased at a farm store or at the market (provided that the seller has all the documents for the products). You should only choose beef that is chilled, not frozen. Otherwise, after cooking on charcoal, the protein fibers will become stiff and the consistency will become “rubbery.”

To check whether the meat has been frozen, just press lightly on it. A fresh piece is very elastic, so your finger won’t leave a dent.

You should not buy meat that has already been marinated. It is unknown how long it has been on the counter and what its quality is.
To make the finished beef kebab tasty and juicy, the marinade must include an aggressively acidic component: lemon juice, vinegar, wine, kefir, etc. Acids make the raw material more porous and soft. If you don't use them, the meat will be too tough.
The marinade container should be glass, ceramic or enameled. These materials do not oxidize - do not react with liquid ingredients.

Which part of beef carcass is best for making shish kebab?

There are several rules for choosing the ideal part of the carcass for beef shish kebab:

It is better to give preference to bull meat rather than cow meat. It cooks a little faster and retains more juice.
When the choice is beef or veal, the advantage goes to the “younger” meat.
It is worth paying attention to the color of the product. In beef it is light red, in veal it is pinkish. A shade that is too dark indicates spoilage or low quality meat.
For shish kebab, you need to choose one of the following parts: the inside of the hind leg, the rump, or the tenderloin with a layer of fat.
The meat must be with fat and without films. In beef, the color of such inclusions is light yellow, and in veal it is white.

Juicy beef shish kebab in vinegar and onion marinade

To prepare you will need:

fresh beef of good quality – 1 kg;
vinegar (grape, apple) – 2 tbsp. l.;
onions (yellow, white) – 3-4 pcs.;
coarsely ground black peppercorns - 1 tsp;
odorless sunflower oil – 2 tbsp. l.;
salt (not iodized) – 0.5-1 tsp;
bay leaf – 2 pcs.;
other barbecue spices - optional.

Preparation:

Wash the meat, remove veins, films, and bone fragments. Cut into small pieces.
Peel the onion and cut into large rings. Add salt and knead well with your hands until the juice flows.
Place the meat, onions, and add spices into a large container. Pour in oil and vinegar. Mix well so that each piece is coated with the marinade.
Place in a cool place for 3-6 hours.
Thread the marinated pieces of meat onto skewers at a distance of about 1 cm from each other. Fry on smoldering coals (barbecue, grill). Willingness to check with a knife: if blood flows out, it means the beef is still raw; if clear liquid oozes from the puncture, the kebab is cooked.
Serve hot.

This kebab can be served with fresh or baked vegetables. Great idea for serving with meat - ajapsandalwood - warm salad their baked vegetables. It can be cooked in the oven, as I showed in, or baked directly on coals, observing the same proportions of ingredients. Great “company” for delicious meat!

Kiwi marinade will make even tough beef surprisingly soft

Compound:

beef (veal) – 3 kg;
coarse salt – 0.5 tsp;
pepper - a pinch;
barbecue seasoning – 1 tbsp. l.;
onions – 5-6 pcs.;
large tomatoes – 2 pcs.;
kiwi – 1-2 pcs.

Cooking method:

Rinse the meat and dry with a paper towel. Trim off any excess. Slice in portioned pieces, the size of a matchbox.
Wash the tomatoes and chop into slices.
Peel the onion and cut into rings.
Cut the kiwi into two halves and scoop out the pulp with a spoon. If the fruit is too hard, remove the peel with a knife. Cut into small cubes.
Place the meat pieces and vegetables in a large bowl, add salt, pepper and seasoning. Mix everything well and cover with a tight lid. Place pressure on top.
After 2-3 hours, the kebab can be fried.

Kefir marinade for juiciness and tenderness of rough meat

For 1 kg of beef you will need:

onions – 1-2 pcs.;
medium fat kefir – 250 ml;
dried mint – 1 tsp;
salt – 0.5 tsp;
pepper mixture – 2 pinches.

Cooking process:

Chop the onion into rings.
Cut the meat into medium cubes.
Combine salt, pepper, mint. Rub this mixture over each piece of beef.
Place the meat in a large container, pour in kefir and add onions. Mix everything well and cover with a lid. Place the kebab in the refrigerator for at least 5-6 hours.
Lightly squeeze the marinated pieces and place them on skewers. Fry on each side for 4-5 minutes until done.

Fragrant Uzbek marinade- Another one great option for any meat with tough fibers. I especially recommend it to fans oriental cuisine. The fat tail fat used in the recipe can be replaced with bacon or lard.

Mineral water marinade recipe - simple and quick

What is necessary:

veal (beef) tenderloin – 1 kg;
onions – 1-2 pcs.;
garlic – 2-3 cloves;
lemon pepper – 1 tsp;
salt – 0.5-1 tsp;
unsweetened sparkling water – 1 l.

How to marinate:

Cut the beef into small equal pieces.
Finely chop the garlic (press through a press).
Peel the onions, cut into rings or half rings.
Place the chopped meat on the bottom of a deep container. Add salt, pepper, garlic and onion. Mix well.
Pour mineral water so that each piece is immersed in water.
Leave to marinate for 1-2 hours.
Thread the kebab onto skewers and grill for 10-20 minutes. If the pieces burn too much during cooking, you can pour marinade over them.

The juiciest kebab in lemon marinade

Grocery list:

beef, cut into pieces - 1 kg;
lemon – 1 pc.;
onions – 2-3 pcs.;
soda – 0.5 l;
lard (slices 1-2 cm thick) – 150-200 g;
salt and pepper - to taste.

Step by step recipe:

Cut the onion into rings, add salt and pepper. Stir for 1-2 minutes until the juices release.
Place the beef in deep container, add onions, stir.
Leave to marinate for 20-30 minutes.
Squeeze lemon juice. Combine it with mineral water.
Pour the resulting liquid over the meat and onions, cover with a tight lid, and place a weight on top. Marinate in a cold place for 1-1.5 hours.
Thread the kebab onto skewers so that there are pieces of lard along the edges. Fry until done, turning frequently.

You can also marinate beef or veal pulp in mayonnaise with onions- this one is suitable for any meat, especially lean meat. Mayonnaise, when fried over charcoal, forms a crust that will retain the juiciness of the dish. But please note that it is only suitable for marinating homemade mayonnaise , without additives or synthetic preservatives.

Wine marinade for amazing taste and softness

List of components:

beef with fat layer – 2 kg;
onions – 2-3 pcs.;
salt - to taste;
seasoning " Provencal herbs"- 1 tbsp. l.;
crushed black pepper – 2 pinches;
dry wine – 500 ml.

Detailed recipe:

Wash the meat, dry it, cut into portions.
Cut the peeled onion into rings of medium thickness.
Place the beef in a glass container. Add onion, salt, pepper and seasoning. Mix well, lightly “massaging” each piece.
Pour wine, cover.
Marinate for about 4 hours in a cool place.
Cook the shish kebab on the grill, frying on all sides until golden crust, periodically pouring over the remaining wine marinade.

Soy-garlic marinade for the most aromatic kebab with a piquant taste

List of ingredients:

beef – 600 g;
soy sauce – 100-120 ml;
lemon – 2 pcs.;
salt - to taste;
crushed tarragon (tarragon) - 1 tbsp. l.;
garlic – 5-6 cloves.

Preparation:

Cut the lemons in half, squeeze 100-125 ml of juice from each half.
Mix juice with soy sauce.
Chop the garlic very finely, pound it in a mortar or press it through a press.
Cut the meat into small pieces, add salt. Rub with garlic and tarragon on all sides.
Place the beef in the bottom of a large bowl and pour the soy-lemon sauce over it.
Marinate in the refrigerator for 10-12 hours (preferably overnight).
Fry over hot coals until done. The kebab will be even juicier. if you pour marinade over it during frying.

Pomegranate kebab marinade

Ingredients:

veal (beef) tenderloin – 2 kg;
onion – 2-3 pcs.;
concentrated pomegranate juice– up to 1 l;
salt – 2 pinches;
sunflower oil – 2 tbsp. l.;
seasonings (black peppercorns, suneli hops, cilantro seeds) - 0.5 tsp each.

Cooking Instructions:

Cut the meat into pieces for barbecue.
Crush the spices in a mortar and salt.
Rub the beef with seasonings and place in a large bowl.
Drizzle with oil and add onion.
Pour in pomegranate juice and stir.
Cover with a plate or heavy lid so that the juices cover the meat well.
Leave in the refrigerator for 24 hours.
Grill shish kebab using standard technology.

Ribs on kvass - very flavorful and tender

Ingredients:

beef (ribs) – 1 kg;
natural bread kvass– 1 l;
cumin – 1 tsp;
rosemary leaves – 5 g;
garlic – 1-2 cloves;
salt - to taste;
pepper - to taste.

Preparation:

Crush spices and herbs in a mortar.
Cut the ribs one at a time. Rub with the resulting mixture.
Transfer to a deep bowl, pour in kvass.
Marinate in the refrigerator for 8-12 hours.
Prepare beef ribs Grilled.

For this dish great addition will become homemade ketchup . Sweet and sour spicy sauce from selected tomatoes - maximum taste and no chemicals. I’ve been cooking for a long time and I advise you to get addicted to this habit too!

Beer marinade with mustard added

Components for 1-1.5 kg of beef:

live light beer – 1 l;
mustard – 1 tbsp. l.;
salt – 1 pinch;
onion rings – 1 pc.

How to marinate juicy kebab:

Place the meat in a large saucepan, cover with chopped onions.
Add salt and mustard to beer. Stir.
Pour the resulting liquid over the meat.
Cover with a plate and leave in the refrigerator overnight.
Fry over hot coals until cooked through, occasionally basting with marinade for extra juiciness.

Beef is considered by the overwhelming majority of people to be the toughest meat and has been removed from the lists of favorite and frequently purchased products. Many people refuse to believe that it is possible to cook tasty, juicy and tender beef kebab. The right marinade recipe can change your mind forever. The dish turns out no less soft than the usual pork, and with a much more original and memorable taste.

In the old days, people used almost only one method of pickling - vinegar. And the only meat that could be obtained was pork. If you want to move away from stereotypes, cook beef kebab. Recipes for marinade with vinegar are often ignored these days, but only by those who don’t know correct options. And the composition will be as follows: a glass of 6% vinegar is diluted with the same volume of water, a spoonful of salt and half of sugar are dissolved in it. Peppercorns, laurel, and favorite spices are added - and the marinade is poured into a pan with chopped meat and onions. A pressure is placed on top and placed in the refrigerator for two hours. It would be good to stir the contents of the bowl a couple of times during this time.

Classic marinating

When it comes to beef kebab, marinade recipes with wine remain the most popular and most frequently used. Wine is a classic that never gets old. In addition, unlike vinegar, it is not able to dry out already tough meat: the longer it sits in the marinade, the softer it will become. For two kilograms of beef, two glasses of wine are enough. In the classic version, the drink is dry and red. The meat is washed, freed from films and rough veins, if any, cut and placed in a container with which you plan to go outdoors. Three medium onions (more if you like pickled onions) are cut into thick rings and mixed with meat. Then add seasonings - at least salt and pepper; can add fragrant herbs or cumin - whatever you like. Everything is mixed again. Finally, the wine is poured in, and the future kebab is left on the table. If the beef is young, then after an hour you can start frying; if it is “aged,” then lighting the fire is postponed for three to four hours.

Siberian shashlik

This cooking method can be said to combine both the wine and vinegar methods. The only thing is that it is quite long: you need to keep the meat for a whole day. But at the end you will get this delicate dish that you will always cook beef kebab this way. The marinade recipe includes not only special ingredients, but also the method of arranging them in the selected container. First, the meat (three kilos) is cut into small pieces; A layer of peppercorns is poured onto the bottom of the vessel so that it completely covers the space. A similar layer of bay leaf is laid on top, onion rings are placed on it in a thick layer, and only on top is beef, salted and peppered. Alternate meat and onions until they run out. The laurel is again placed on the top onion layer. The structure is filled with a partial glass of vinegar and left for 21 hours. Then the released juice is removed, and the meat in a new pan is poured with dry white wine (300 grams) mixed with the juice of one lemon for four hours. It turns out just amazing beef kebab! The marinade recipe, of course, cannot be called simple, and it will take some work. But patience will be generously and deliciously rewarded.

Pomegranate marinade

The juice of this fruit has long gained certain positions in cooking. meat dishes. It also makes excellent beef shish kebab. The marinade recipe, however, requires natural juice; The consolation is that packaged ones are quite suitable. Two kilos of meat are cut as standard and mixed with onion rings. You are supposed to take 4-5 heads, but you can adjust the number at your discretion. Spices, salt and pepper are added to taste. After mixing, pour in 700 grams of juice and add two tablespoons of any vegetable oil- it promotes the formation of beautiful crust. If you press the meat down with a weight and do not put it in the cold, it will be ready for skewering within an hour.

"Val tenderness"

Barbecue lovers have long appreciated the contribution fermented milk products in its preparation. They are also invaluable in cases where people are going to make shish kebab from beef - marinade recipes with kefir allow you to remove the hardness of the meat very quickly and make it accessible even to children who have not had all their teeth changed. One of the most successful variations is the following: dill and basil are crumbled into a liter of medium-fat kefir. Squeeze out half a lemon and add peppercorns - other seasonings are not recommended, the meat will be fragrant thanks to the herbs. This amount of marinade is enough for a kilogram of beef. Before cutting it into pieces, experienced barbecue makers advise rubbing the meat with ground pepper and salt.

Lemon with basil

The great citrus is involved in many dishes, including meat ones. It is also suitable for grilling beef kebab. Recipes for marinade with lemon are quite varied. It is known to combine citrus sourness with a pronounced basil scent. The conditions for successful marinating are as follows:

Lots of lemons: at least one per kilogram of beef.
A lot of grass, not dried, but fresh.

The beef is marinated in layers: onion rings are laid out on pieces of meat, basil stalks are placed on top of it, after which the juice is squeezed out of the lemon, and the lemon itself is randomly cut and thrown onto the grass. And so on until the meat runs out. It will marinate overnight. You shouldn’t keep it longer: the smell of basil will become too strong, and lemon acid will manifest itself to an excessive degree.

Original: meat with kiwi

What not to marinate the base for shish kebab! Probably even world-class chefs do not know all the composition options. The one offered here will be especially interesting to those who have been preparing beef kebab for the first time. Recipes for marinade with kiwi are not yet very widespread and not everyone has tried them. Meanwhile, this is one of the fastest ways to prepare meat for grilling. open fire. It should be cut fairly large. After mixing with onions, spices and salt, the beef is kneaded with porridge from one kiwi and poured with a glass of highly carbonated mineral water (calculated per kilogram of meat). After an hour and a half, you can send the kebab to the coals. Those who remain faithful to pork will only wait a third of an hour.

Shish kebab in mustard marinade

This recipe is for spicy lovers. A kilogram of coarsely chopped beef is poured with a mixture of three tablespoons of strong mustard, two tablespoons of lean unrefined oil and two - table vinegar. Spices with salt - as always, according to your tastes. You need to age the meat for an hour and a half if you have veal, and about three hours if you have mature beef.

Honey-soy pleasure

With this dressing it turns out the most tender kebab from beef. For some reason, the recipe for the marinade is attributed to the Caucasians, but this is doubtful - where do soybeans come from in the mountains? Maybe some fan asian cuisine in his own way he ennobled the filling, originally from the Caucasus. For the marinade, grate the ginger - you should get two coffee spoons of it. Garlic is pressed through a press. The number of cloves depends on how favorable you are to it. A tablespoon of honey is heated (but never boiled!), the prepared ingredients are poured into it plus a spoon sesame oil and a third of a glass of soy meat. After aging the beef for four hours, the kebab turns out great.

The impressive amount of different acids that a good red wine contains makes it an ideal “base” ingredient for delicious marinade. And so that the kebab becomes rich, original taste, you can include more spices or herbs in the recipe.

Based on 2 kilograms of beef kebab, we will need following ingredients:

Onions - three pieces
Red wine - two glasses (best used for making marinade) dry wine)
Salt, ground pepper
Other seasonings to taste - at least 2 tablespoons

Marinate beef with wine as follows. First, let's prepare the kebab itself: rinse the meat under running cool water, remove the films, cut into pieces and place in a deep container. Cut the onion into rings and mix with the meat - it is best to do this with your hands, mash the contents of the container thoroughly so that the onion releases juice. Then add the seasonings in the same way and mix again. And finally, pour red wine over the kebab and leave to marinate. If the meat is fresh, marinate at room temperature it will take no more than an hour. If the beef is old and stringy, then it is better to increase the marinating time to three to four hours.

Marinade for beef shish kebab with vinegar

The easiest way to make a marinade for beef shish kebab is a marinade recipe with vinegar: it does not require any special ingredients, but table vinegar surely found in any kitchen. The most important thing is, of course, seasonings, and you shouldn’t overdo it with vinegar (otherwise the meat will have an unpleasant sour taste). In addition, you need to accurately calculate the marinating time - if you overcook the beef, the vinegar will “dry out” the meat. It is best to add soy sauce - in a very small amount - when making a marinade for beef kebab with vinegar. It will also make the taste of the meat more interesting, and in this case salt will no longer be needed.

For one kilogram of shish kebab we will need the following ingredients:

Water - one glass
Vinegar - one glass (take regular 6% vinegar)
Medium-sized bulbs - three pieces
Salt - one teaspoon
Sugar - half a teaspoon (optional)
Pepper, bay leaf, other spices and spices - to taste

In order for beef kebab to marinate quickly, it is best to marinate it under pressure - therefore, the chopped meat should immediately be placed in a deep container, and ideally in Plastic container. Mix all the ingredients for preparing the marinade (including the onion cut into rings), pour the resulting mixture over the chopped meat and cover, for example, cling film, and on top, so that the marinade acts faster, we put some kind of weight. After this, it is better to leave the beef kebab in the refrigerator for three to four hours. To make it ready faster, you can periodically remove the container and stir the kebab. Under load, the marinating process is reduced to an average of two hours.

Marinade for shish kebab with pomegranate juice

It is not so easy to find real pomegranate juice in the store - for the most part, on the shelves you can only find so-called juice drinks or nectar. But using natural pomegranate juice (packaged or made at home) you can prepare a wonderful marinade for beef shish kebab.

To prepare this marinade we will need the following ingredients (based on 2 kilograms of shish kebab)

600-700 milliliters of pomegranate juice
4-5 bulbs
2 tablespoons vegetable oil
Salt, ground black pepper, other spices to taste

Thanks to the addition small quantity vegetable oil, when frying pieces of meat, a golden, crispy color will quickly appear. delicious crust- because of this, the juice will not flow out, and the kebab will be even more tender.

Preparing a marinade with pomegranate juice is as easy as shelling pears: first mix the meat with all the other ingredients (it’s better to mash the mixture with your hands so that the onion releases its juice), then add pomegranate juice and a little vegetable oil. Mix everything again, cover with cling film or a regular plate, put some weight on top so that the kebab marinates faster.