Oil marinade for meat. For meat marinade: the best recipes. Marinade with dairy products

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.

In order for the meat to be truly aromatic and tasty, it must be prepared first. One of the main culinary tricks is marinating, which helps give pork bright flavors, tenderness and a special aroma. In addition, marinating meat will significantly reduce the cooking time. Pork is often not a tough meat, so you shouldn’t make a too aggressive marinade, but enriching the taste and aroma of this meat with the help of spices is very important.

Recipes are designed for 1 kg of pork

Mineral water (highly carbonated) - 1/2 l
Onions - 3 pcs.
Lemon - 1 pc.

Cut the onion into rings. Mix lemon juice with mineral water. Place the pieces of pork and onions in a marinating bowl in layers, salt and pepper each layer to taste. Pour in a mixture of mineral water and lemon juice, cover and leave to marinate for 1 hour.

Delicious marinade for pork

Apple cider vinegar – 100 ml
Olive oil – 100 ml
Honey - 3 tbsp. spoons
Mustard - 3 tbsp. spoons
Garlic - 6 cloves
Salt, black pepper, spices - to taste

In a bowl, whisk together oil, vinegar, mustard, garlic, honey, pepper and salt until smooth. Cut the pork into portions and carefully roll in the marinade. Cover the bowl with cling film or a lid and refrigerate overnight. Before cooking, remove the meat from the refrigerator and let it sit at room temperature for 15 minutes.

Pork marinade with lemon

Lemon - 1 pc.
Onions - 2 pcs (large)
Salt, black pepper, nutmeg - to taste

Squeeze lemon juice into a glass, then fill it to the top with water. Cut the onions into rings. Place a layer of pork cut into portions into an enamel or plastic bowl, sprinkle with salt and spices. Then place a layer of onion on top and pour a tablespoon of diluted lemon juice over it. Repeat alternating layers until the meat runs out. There is no need to put onions on the last layer of meat, just add salt, sprinkle with spices and sprinkle with lemon juice. Cover the dish with meat and leave for 6 hours in a cool place.

Marinade for pork with vinegar

Onions - 2 pcs.
Vinegar 6% – 100 ml
Vegetable oil - 50 ml
Salt - to taste
Seasoning for meat - 1.5 tbsp. spoons

Cut the onion into half rings, add salt, spices, oil and pour in vinegar. Mix the marinade thoroughly with the pre-chopped pork and leave for at least 4 hours in a cool place.

Soy marinade for pork

Soy sauce - 1 cup
Onions - 2 pcs.
Garlic - 4 cloves
Sugar - 5 tbsp. spoons
Vegetable oil - 4 tbsp. spoons
Salt, ground black pepper - to taste
Spices (curry, marjoram, rosemary, ginger, basil, nutmeg, etc.) - to taste

Chop the onion and garlic. In a bowl, mix onion, garlic, soy sauce, salt, sugar, ginger, spices and vegetable oil. Add chopped pork and mix thoroughly. Cover the bowl with a lid or film and place in a cool place for 3 hours, stirring occasionally.

Kiwi marinade for pork

Kiwi - 2 pieces
Lemon - 1/2 pcs
Salt, ground black pepper - 1 teaspoon each
Spices - to taste

Rub the pork (whole or sliced) with salt, pepper and spices. Peel the kiwi and chop with a blender (or grate). Add lemon juice to the kiwi pulp and mix well. Coat the pork with the mixture. Wrap the meat in cling film and place in a cool place for 4 - 8 hours (depending on the size of the pork pieces).

Wine marinade for pork

Dry red wine – 1 glass.
Onions – 4 pcs.
Garlic – 4 cloves
Salt and ground red pepper - to taste.

Mix wine, salt, finely chopped garlic, chopped onion in a bowl, add pieces of pork. Mix everything thoroughly and leave for three hours at room temperature.

Beer marinade for pork

Light beer - 1/2 l
Onions – 4 pcs.
Salt, black pepper - to taste
Bay leaf - 2 pcs

Cut the onion into half rings. Chop the pork and place it together with the onion in a marinating container. Add bay leaf, salt and pepper. Pour beer over the meat until it completely covers the pork. Leave to marinate for 4 hours, and stir thoroughly half an hour before cooking.

Marinade for pork with kefir

Kefir - 1/2 l
Onions - 2 pcs.
Khmeli-suneli (or other spices) - 1 teaspoon
Salt, ground black pepper - to taste

Cut the onion into half rings and place in a marinating container. Add salt, pepper and spices. Mix everything thoroughly with pieces of pork. Pour kefir over the meat, mix again and leave for at least 3 hours in a cold place.

Marinade for pork with mustard

Mustard - 2 tbsp. spoons
Mayonnaise - 3 tbsp. spoons
Onions - 2 pcs.
Water - 1 glass
Lemon - 1/2 pcs
Salt, ground white pepper - 1 teaspoon each

Mix mustard with mayonnaise, coriander, pepper, lemon juice. Salt the pre-chopped and pounded meat, roll thoroughly in the marinade and place in a plastic bag. Pour the remaining marinade there. Leave to marinate first for one hour at room temperature, then for 3 hours in a cold place.

Sweet and sour marinade for pork

Tomato paste - 100 g
Garlic - 4 cloves
Onions - 2 pcs.
Juice of 1 lemon
Salt - 1 teaspoon
Sugar - 2 teaspoons
Fresh dill and parsley - a small bunch each
Dried barberry - 1 teaspoon (optional)

Cut the onion into rings. Chop the garlic and herbs, combine with all the seasonings, tomato paste, onion, lemon juice, sugar and salt. Pour the marinade over the chopped meat and mix gently. Leave to marinate at room temperature for 2 hours (in the refrigerator overnight).

Marinade for pork with mineral water

Highly carbonated mineral water – 1/2 l
Mustard beans - 1 teaspoon
Onions - 2 pcs.
Dried cumin - 1 teaspoon
Salt - 1 teaspoon
Bay leaf - 3 pcs
Ground black and red pepper - 1/2 teaspoon each

Cut the onion into rings, combine with all the seasonings, mineral water, bay leaf and salt. Pour the marinade over the meat cut into large pieces and mix gently. Leave to marinate at room temperature for 30 minutes.

Pork marinade with sour cream

Sour cream 20% – 250 g
Garlic - 4 cloves
Onions - 2 pcs.
Mustard - 1 tbsp. spoon
Salt - 1 teaspoon
Rosemary and parsley (fresh or dried)
Ground black pepper - 1 teaspoon

Cut the onion into rings. Chop the garlic and herbs, combine with seasonings, sour cream, onions, mustard and salt. Mix the meat cut into pieces with the marinade and leave to marinate for 2 hours in the refrigerator.

Marinades for pork dishes

In order to get aromatic and tasty pork dishes, it must first be marinated. The marinade will significantly reduce the cooking time, and also give the pork a bright flavor, tenderness and a special aroma. Pork is not a tough meat, so there is no need to make an overly aggressive marinade, but enriching the taste and aroma of this meat with the help of various spices is very important.

Recipes are designed for 1 kg of meat

Marinade for pork chops

Water - 1 glass
Mustard - 2 tbsp. spoons
Mayonnaise - 3 tbsp. spoons
Lemon - 1/2 pcs
Onions - 2 pcs.
Bay leaf - 2 pcs
Salt, ground white pepper, coriander - 1 teaspoon each

Mix water, mustard, lemon juice, mayonnaise and spices in a deep bowl. Salt the pre-cut and pounded meat on both sides and roll in the marinade. Cover the bowl with a lid or cling film and leave at room temperature for 1 hour, then place in a cool place for 3 hours.

Marinade for frying pork

Soy sauce - 150 ml
Garlic - 5 cloves
Paprika - 1 teaspoon

Cut the pork into portions across the grain and pound. Chop the garlic and mix with soy sauce. Taste the sauce for salt. If there is not enough salt, add more salt; if there is too much, you can dilute the sauce with water. Add paprika to the marinade. Place the meat in a deep container, pour the marinade over it and mix the contents thoroughly with your hands. Cover the container with cling film and refrigerate overnight.

Marinade for pork steak

Lemon - 1/2 pcs
Sesame oil (olive oil is possible) - 3 tbsp. spoons
Ketchup - 2 tbsp. spoons
Garlic - 3 cloves
Salt, red, black ground pepper - 1/2 teaspoon each
Bunch of dill

Cut the pork into steaks and pound lightly. Mix sesame oil with lemon juice, ground black pepper and salt. Thoroughly coat the meat with marinade, wrap in cling film and leave in the refrigerator for 3 hours. Prepare a hot seasoning from ketchup, chopped garlic, red pepper and chopped dill. Coat the marinated steaks with this seasoning and let stand for half an hour.

Marinade for pork in the oven

Mustard - 2 tbsp. spoons
Mayonnaise - 2 tbsp. spoons
Onion - 1 piece
Garlic - 6 cloves
Salt, black pepper, paprika - 1 teaspoon each

Chop the onion and garlic, mix with the rest of the ingredients and thoroughly coat the meat (whole piece or cut into portions) with the mixture, leave overnight in a cold place.

Marinade for roasting pork

Mustard - 1 tbsp. spoon
Honey - 1 tbsp. spoon
Garlic - 5 cloves
Olive oil – 50 ml
Salt, black pepper, paprika, coriander - 1 teaspoon each

Trim excess fat from a piece of meat, rinse under water and wipe dry. Mix the spices with salt and thoroughly rub the mixture into the meat. Leave for 15 minutes. At this time, prepare a marinade from any liquid honey, mustard, oil and chopped garlic, combining and mixing them well. Coat a piece of pork with marinade and place in a deep bowl. Cover the bowl with cling film and refrigerate for 2 days (if the meat is cut into small pieces, then marinating overnight is enough). It is best to bake pork marinated in this way in the oven, wrapping the meat in food foil.

Marinade for pork in a frying pan

Lemon - 1/2 pcs
Olive oil – 100 ml
Egg - 1 pc.
Salt, black pepper, spices - 1 teaspoon each

This marinade is suitable for frying pork in a pan and for grilling. To prepare the marinade, beat olive oil with lemon juice, egg, salt and spices. Rinse the pork under water, cut into pieces no more than 2 cm wide, and lightly beat. Roll the pork pieces in the marinade, put in a bag and leave in the refrigerator for 3 hours.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Pre-marinating is used not only for kebabs. Don’t forget about it in other recipes with pork. The marinade favorably highlights the taste of this meat and even changes the structure, making it more juicy and soft. The aroma of the finished dish also becomes richer. The most delicious ways to marinate pork are presented in the recipes with photos below.

How to make pork marinade

Any marinade has three main components. They can be combined into the following list:

Acidic base. You can use citric acid, citrus fruits, beer, kefir or yogurt, kiwi, wine, tomato paste. Recipes with mayonnaise, tomatoes or vinegar are suitable. This environment softens the meat fibers
Seasonings. You can add any to your liking. Nutmeg, ginger, curry, garlic, pepper, thyme, marjoram, rosemary and cumin have proven themselves well. All of them give the dish a complete taste and appearance.
Oil or fat. They envelop the meat, thanks to which it remains juicy during cooking, because all the moisture is “locked” inside. Oriental recipes often use sesame oil, while Mediterranean ones use olive oil.

The specific way to prepare the marinade also depends on the specific cuisine. For example, the French more often use vegetables with wine, the Mexicans use hot pepper sauces, which are considered optimal for smoking. Orange, lingonberry, pomegranate, kiwi, onion or apple marinades for pork are also perfect. Here are some other really tasty options:

“overnight” marinating compositions are very tasty on a soy base;
It is recommended to marinate in tomato juice or kefir;
for an escalope, i.e. boneless pork tenderloin, it is recommended to use mustard or tomato-mustard mixture;
like all types of meat, pork goes well with white wine;
for entrecote, i.e. meat on the bone, soy or ginger-soy marinade is suitable.

Pork marinade recipes

The very first recipe for a marinating composition was proposed by the ancient Egyptians, who soaked meat in a brine of water and sea salt. Then the latter was often replaced with vinegar. The pork marinade recipe includes all kinds of seasonings. Particularly aromatic are dried herbs - thyme, oregano, caraway and sage. There are a lot of options for how to marinate pork. They are united by a few simple tips, following which the meat will turn out even tastier. The main recommendations are as follows:

In recipes based on mayonnaise, it is better to use homemade mayonnaise. To do this, mix the egg yolk with salt, a spoonful of vinegar and mustard and half a glass of vegetable oil.
For faster marinating, the meat should be pierced with a fork in several places and cut into smaller pieces. In addition, you need to leave the product to soak at room temperature - this will speed up the process.
When using a tomato or vinegar mixture, it is recommended to add one egg to the meat. The protein film will protect against drying out.

For baking in the oven

Cooking time: 3 hours.
Number of servings: 4 persons.
Calorie content of the dish: 110 kcal.
Cuisine: Russian.

If you have ever baked pork in foil or in a sleeve, then you already know that it can turn out to be tough, especially if the meat is on the bone. This can be easily avoided if you marinate the product first. Different compositions will do. The soy-lemon marinade for pork in the oven is especially aromatic. It is universal, so it is suitable even for chicken or fish.

Ingredients:

lemon – 1 pc.;
soy sauce – 50 grams;
salt and spices - to taste;
onions – 2 pcs.

Cooking method:

Cut the peeled onion into half rings.
Combine soy sauce with lemon juice, salt and add spices to taste.
Pour the resulting solution over the onions and let stand for about 40 minutes.
Marinate the meat in the resulting solution for 3-4 hours.

For frying in a pan

Cooking time: 30 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 90 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

Marinade for pork in a frying pan can be varied in taste - spicy, tender, sour or sweet. Depending on personal preferences, any option is chosen. One of the simple homemade compositions for marinating meat is prepared according to a classic recipe based on vegetable oil and vinegar. Honey with mustard and garlic gives it a special aroma. This is a great way to marinate pork for frying in a pan.

Ingredients:

honey – 2 tbsp;
mustard – 1 tbsp;
vegetable oil – 0.5 tbsp.;
garlic – 5 cloves;
salt - to taste;
vinegar - 0.25 tbsp.

Cooking method:

Peel the garlic and press through a press.
Combine vinegar with oil, and honey with mustard. Next, mix both masses.
Add crushed garlic, salt and stir.
Pour the mixture over the meat and let it sit for at least half an hour.

For boiled pork

Cooking time: 2 hours.
Number of servings: 4 persons.
Calorie content of the dish: 134 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

The classic marinade for boiled pork is vinegar. It is the easiest to prepare. You just need to dissolve a spoonful of strong bite in a liter of water. The second most popular is wine. It is prepared according to different recipes. And it doesn’t matter what kind of wine it is - both white and red will do. You can add a stalk of celery for taste. Any seasonings that you like are suitable.

Ingredients:

dry red wine – 0.5 tbsp.;
coriander, thyme, pepper, salt - to taste;
sweet mustard – 1 tbsp;
vegetable oil – 1 tbsp;
garlic – 2 cloves;
celery stalk – 1 pc.

Cooking method:

Pass the garlic and celery through a press.
Pour wine over this mixture and stir.
Next, add mustard, oil, season with spices, and salt. Let stand for about half an hour.
Keep the meat in the resulting mixture for about 2-3 hours.

For the steak

Cooking time: 3 hours.
Number of servings: 6 persons.
Calorie content of the dish: 105 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

In the very first steak recipes, they were cooked without any additives. They simply baked a large piece of meat over coals. Any marinade for pork steaks makes them more juicy and appetizing, no matter whether they are fried on the grill or in a frying pan. You can prepare it according to a variety of recipes - with onions, mayonnaise, wine or even mineral water. One of the classic recipes uses kefir and sour cream. They should not be too fatty - this will make the steak tastier.

Ingredients:

onion – 1 kg;
ground red and black pepper - to taste;
rosemary, coriander, cumin, oregano, paprika - 0.25 tsp each;
ginger powder – 2 tbsp;
dried herbs – 2 tbsp;
sour cream and kefir - 0.5 l each;
vegetable oil – 1 tsp;
salt - to taste.

Cooking method:

In a separate container, mix all the spices and rub the meat with them separately.
Peel the onion and chop into half rings.
Combine kefir with sour cream. Add vegetable oil to them.
Place steaks, onions and sour cream sauce in layers in a large saucepan. Ready, meat marinated. Leave the product for 3-4 hours.

With soy sauce

Cooking time: 3 hours.
Number of servings: 6 persons.
Calorie content of the dish: 112 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

Pork marinade with soy sauce has a rich flavor bouquet. This recipe is good because there are no strict restrictions. Spices can be easily changed by adding new ones and removing those indicated in the list of products. Only soy sauce is required. Garlic and sugar complement it in this recipe. The result is meat with an exquisite oriental flavor.

Ingredients:

garlic – 5 cloves;
sugar – 5 tbsp;
onions – 2 pcs.;
black pepper, salt - to taste;
thick soy sauce - 1 tbsp.;
curry, nutmeg, basil, powdered ginger, rosemary, marjoram - a pinch each;
vegetable oil – 4 tbsp.

Cooking method:

Finely chop the garlic. Add diced onion to it.
Next, pour in soy sauce, salt, sugar, and stir.
Season the base with spices. Mix well again.
Keep the meat cooked for 3 hours.

Quick marinade

Cooking time: 1 hour.
Number of servings: 6 persons.
Calorie content of the dish: 79 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

If the meat needs to be cooked within 3-4 hours, a quick pork marinade will help out. This recipe is suitable in all cases, be it baking or stewing in the oven, frying in a pan, grilling or electric grill. Aromatic basil and juicy tomatoes give the composition a special taste. They give the meat a fresh summer flavor. As a result of marinating, in just 2 hours you will receive a treat for real gourmets.

Ingredients:

bay leaf – 2 pcs.;
white onion – 3 pcs.;
tomato – 3 pcs.;
ground black and red hot pepper, salt, herbs - to taste;
fresh basil - 1 bunch;
dried herb - 1 tbsp.

Cooking method:

Pour boiling water over the tomatoes to make the skins easier to remove. Peel, then chop as desired.
Chop the onion into rings and mix them with tomato slices. Mash the products with your hands until the juice releases.
Wash fresh herbs, dry, finely chop.
Rub the meat separately with the spices, then transfer to a large bowl.
Next add salt, sprinkle with basil, pour in tomato sauce, stir.
Leave for 1 hour.

Mustard

Cooking time: 1 hour.
Number of servings: 5 persons.
Calorie content of the dish: 98 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

The mustard marinade for pork is tender and moderately spicy in taste. It can also be classified as a “quickie” recipe. The composition is not only quickly prepared, but also soaked in – just an hour is enough for marinating. It doesn’t matter whether you then fry or bake the meat in the oven, because the pieces will definitely remain with an appetizing crispy mustard crust.

Ingredients:

olive oil – 2 tbsp;
mustard – 5 tbsp;
soy sauce – 4 tbsp;
garlic – 3 cloves;
lemon – 1 pc.;
parsley or cilantro - 1 bunch.

Cooking method:

In a large bowl, whisk together butter, sauce and mustard.
Next, squeeze lemon juice in there. You can replace it with a solution of lemon water.
Wash the greens, dry and finely chop. Peel the garlic and pass through a press.
Combine the remaining ingredients and mix.
Done, you can marinate the meat - place it in the same bowl, cover with film and put it in the refrigerator for an hour.

Grilled

Cooking time: 6 hours.
Number of servings: 9 persons.
Calorie content of the dish: 183 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.

Special recipes include meat cooked over an open fire, such as on a grill. It turns out more juicy, aromatic, with a smoky smell. If the product is properly marinated beforehand, it will be even more appetizing. You can prepare the marinade for grilled pork according to the recipe with photo. The products used are simple, but the composition has a very unusual taste - sour, spicy and refined due to the addition of Burgundy wine.

Ingredients:

soy sauce – 1 tbsp.;
lime juice – 1 tbsp.;
sea salt – 1.5 tbsp;
water – 5 l;
rice vinegar – 1 tbsp;
lime zest – 2 tbsp;
garlic – 8 cloves;
Burgundy wine - 1 tbsp.;
peppercorns – 5 pcs.

Cooking method:

Peel the garlic and pass through a garlic press.
Mix soy sauce with vinegar, lime juice, wine and water.
Add the remaining ingredients and mix everything thoroughly.
Add meat to the resulting solution and leave for 6 hours.

With vinegar

Cooking time: 3 hours.
Number of servings: 5 persons.
Calorie content of the dish: 113 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

The classic recipe is a pork marinade with vinegar. Its pungent smell makes the meat not so bland, giving it a special flavor expressiveness. Moreover, the aroma can be easily changed by adding spices at your discretion. Favorite spices or a mixture of seasonal herbs - you get a sweet, sour or more delicate and mild taste. In the classic recipe, vinegar is combined with oil and onions. Instructions on how to prepare such a marinade are described in detail in the recipe with photos.

Ingredients:

salt - to taste;
onions – 2 pcs.;
sunflower oil – 4 tbsp;
weak vinegar 6% - 100 ml;
dried seasoning for meat - 1.5 tbsp.

Cooking method:

Peel the onion and chop into half rings.
Take a bowl and pour in the oil and vinegar. Add dried seasoning to them and mix.
Add the onion last. Mix again, pour the resulting mixture over the pork, spread over the entire surface of the meat.
Leave for 3-4 hours.

Simple

Cooking time: 2 hours.
Number of servings: 3 persons.
Calorie content of the dish: 48 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

Even a simple pork marinade can give excellent results. It is suitable for any form of meat - for steak, neck, ribs, schnitzel, loin, shoulder, ham, chop, etc. Even the most ordinary pork cutlet will turn out tastier if the base is marinated pork. You can use champagne, kefir, lemon, vinegar, tomato or onion juice. The last ingredient is the easiest to find, because onions are in every home. White is suitable - it has a richer bitter taste.

Ingredients:

salt – 0.5 tbsp;
onions - 3 large fruits;
vegetable oil – 1 tbsp;
freshly ground black pepper – 1 pinch;
bay leaf – 3 pcs.

Cooking method:

Using a blender, process the peeled onions into a paste.
Salt the resulting pulp, season with pepper and salt.
Next, pour in the oil and add the bay leaves.
If there is little time left for marinating, you should pour hot marinade over the meat.
Leave for 2 hours.

From kefir

Cooking time: 3 hours.
Number of servings: 4 persons.
Calorie content of the dish: 93 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

Lovers of more tender meat should use a kefir marinade for pork. Thanks to this fermented milk product, the dish will have a light creamy sourness. Kefir perfectly emphasizes the sweetness of pork meat, which is why it is considered a classic ingredient for marinating. Having only this product on hand, you can easily and quickly prepare the product for baking in the oven, frying in a pan, on the grill or on the grill.

Ingredients:

pepper, salt - to taste;
spices for pork – 1 tsp;
kefir – 0.5 l;
onion - 2 pcs.

Cooking method:

First of all, peel the onion and chop it into half rings. Season the meat with it, spreading it evenly over the entire surface.
Next, sprinkle with spices, pour in kefir and mix well.
Place in the refrigerator covered or covered with cling film for 3 hours.

With lemon

Cooking time: 4 hours.
Number of servings: 4 persons.
Calorie content of the dish: 154 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Another classic recipe is pork marinade with lemon. This fruit is added in the form of slices, completely crushed, or its juice is simply used. In any case, the meat turns out with a slight sourness. An unusual combination - lemon and kiwi. With them, the marinating composition acquires some freshness. These two fruits are again complemented by any spices of your choice.

Ingredients:

pepper – 1 tsp;
herbs, spices - to taste;
kiwi – 2 pcs.;
salt – 1 tsp;
lemon – 0.5 pcs.

Cooking method:

Peel the kiwi and process it into puree using a blender.
Season the resulting mass with lemon juice.
Rub the pieces of meat with spices, salt, pepper, and then pour in the resulting mixture.
Leave in a cool place for 4 hours or more.

With honey

Preparation time: 1 day.
Number of servings: 4 persons.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

In most recipes, marinated pork turns out to be sour. This is what it becomes after aging in wine, vinegar, kefir, onion or lemon compositions. Lovers of sweet flavors should take note of the honey marinade for pork. The meat comes out soft, tender, aromatic, and has a less sharp and sour taste. In addition, such a marinade can be considered useful, because honey has a large number of healing properties.

Ingredients:

salt – 1 pinch;
mustard – 1 tbsp;
aromatic spices - to taste;
liquid honey – 1 tsp;
garlic – 6 cloves.

Cooking method:

In a separate container, combine honey with mustard and stir until smooth.
Leave the mixture for 10 minutes.
Rub the meat itself with spices and salt separately, insert cloves of garlic into it.
Then pour a mixture of honey and mustard on top.
Leave the product to marinate for a day.

Video

Pork marinade: 3 marinade ideas for juicy pork [Men's Cooking]

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As you know, shish kebab is a dish from the distant past with a rather interesting history. In the long-gone past, fearless knights, going on long campaigns, took with them pieces of raw meat. In order not to spoil their food, they placed it in leather knapsacks with wine, and in moments of rest and snacks, they fried the meat on their spears or various bayonets and branches. Due to this, many believe that the term “kebab” has its origins in the Turkic “shish” - meat and “bayonet” - spear. Apparently, from that time on, the custom of marinating pieces of meat began.

Today there are many ideas on how to marinate meat for barbecue, and a wealth of spices and seasonings will help transform this dish and give it sophistication and additional flavor. Many connoisseurs of this delicacy believe that soaking the meat is completely unnecessary. Stop filling it with spices and salt.

We can agree with this opinion if the meat prepared by this method is fresh and homemade. But this method is a matter of taste. There are some lovers of fire-fried meat who believe that marinating is a rather interesting process and many men are happy to take it upon themselves, considering it a man’s calling.

Marinade is a combination of natural acid (wine, fruit or vegetable juices, vinegar), salt, herbs, spices, sugar, vegetable oil, all kinds of seasonings, etc.

Raw meat, poultry and many varieties of fish are soaked in this composition. These barbecue marinade recipes allow you to make the meat piquant, juicy, aromatic, with a pleasant sourness and a delicate aftertaste.

Fans of spicy Chinese cuisine can soak the meat in a mixture of soy sauce, a drop of honey, pepper, ginger, dry wine or rice vinegar. Well-soaked meat is fried on a grill, barbecue or grill, lightly greased with sunflower oil. To marinate shish kebab deliciously, it is kept in the prepared mixture for 1-2 days..

The best marinade recipes for barbecue

To make the kebab truly tasty, you need to choose the best marinade for the meat, as well as marinate it correctly. We want to present you the best marinades for barbecue, the recipes for which you will see below.

Marinade for pork shish kebab

Pork is one of the most revered and accessible types of meat for cooking over coals. To make this delicacy, as a rule, you take pork neck, since this part is distinguished by its juicy pulp, with thin streaks of fat, which allows you to make the dish soft, literally melting in your mouth. But try to take meat that is first fresh, because frozen meat can be dry later and it is quite difficult to determine its freshness after defrosting.

To properly marinate pork kebab, you will need:

kilogram of neck;
mayonnaise (95 ml);
Bay leaf;
onions (330 grams);
lemon (1 pc.);
collection of spices and herbs khmeli-suneli;
mustard (45 grams);
salt.

How to marinate:

Cut the meat into mini pieces, 3-5 centimeters in diameter, cut the onion into rings, and squeeze out the lemon juice. Mix everything thoroughly in a glass or enamel container and leave for 22-33 minutes. Meanwhile, prepare the marinating solution. Mix mayonnaise, hot mixture and mustard, transfer your sauce to the meat and onions and sprinkle with salt. You need to marinate the pork kebab for about 2-3 hours.

Marinade for pork shish kebab with vinegar

Many people believe that a quick marinade for pork shish kebab is a recipe that includes vinegar. Thanks to this element, which is inherently acidic, the meat turns out quite tender and juicy.

Therefore, if you want to quickly marinate pork kebab, then take the following products:

kilogram of pork;
water 100 ml;
vinegar 9% (100 ml);
onions (3 pcs.);
seasonings and spices (by eye);
salt.

How to marinate:

Divide the meat into slices or cubes, depending on the method you use to fry it. If on skewers, then it will be more convenient and correct to string cubes the size of two matchboxes. If it is a mesh, then try cutting it into slices. So, salt the prepared meat pieces, pour vinegar diluted in half with water. Add onions chopped into rings there, and then add seasonings and aromatic spices.

Place your marinade with meat in a warm place for an hour. Afterwards, move the container with the kebab into the cold, but not into sub-zero temperatures. You can marinate your treat from 2-3 hours to 2-3 days.

Delicious pork kebab on kefir

The difference between the marinade, which is based on kefir, is that yogurt has a more gentle effect than vinegar, so it takes a little more time for the meat to be fully cooked (from 10 to 24 hours).

To learn how to marinate pork kebab with kefir and enjoy the unsurpassed taste, take the following products:

kilogram of pork;
kefir of any fat content (450 ml);
sugar (12 grams);
onions (5 pcs.);
salt, spices (coriander, pepper, cumin, basil).

How to marinate:

The recipe for marinade for pork shish kebab based on yogurt is not much different from the one given above. The only difference is kefir instead of vinegar. Therefore, arrange all the components in the same sequence and fill everything with fermented milk liquid. Keep the composition for about an hour at room conditions, and then put it in the cold for 3 to 24 hours.

Marinade for shish kebab using mineral water

Many connoisseurs of meat on the fire, who have tried many different versions of preparing this appetizer, believe that the best marinade for pork kebab is brine in mineral water. Thanks to this bubbling ingredient, your meat, saturated with oxygen, will be incredibly soft and tasty. In addition, this method does not require many auxiliary ingredients.

To prepare shish kebab using mineral water, stock up on the following ingredients:

a kilogram of young ham or collar;
onion (430 grams);
mineral water (1 l);
cumin and black pepper;
salt.

How to marinate:

Divide the meat into small slices, but try to make them a little larger than a matchbox. Chop the onion into halves of rings, place in a kebab container (it’s good if it’s enamel or glass), mash thoroughly until the juice appears and place a layer of chopped pork on top. Crumble spices on top and pour mineral water over it.

Try salting at the end, right before cooking the meat. This will help maintain juiciness, because salt draws out all the juices from the meat. Refrigerate your snack for 3 to 12 hours, depending on the time you have.

Marinade for chicken kebab

Chicken kebab, like pork kebab, is no less in demand and popular. Chicken, unlike pork, beef and lamb, is wet and cooks much faster. This is probably why many appreciated the merits of this wonderful dish, because people do not always have an extra 12 hours to wait for such a delicacy. And I wanted kebab right now.

Therefore, to marinate chicken for barbecue, take:

kilogram of chicken fillet;
juice of two lemons;
1 bell pepper of different colors;
honey (2 tbsp);
fresh small tomatoes (5 pcs.);
olive oil (55 ml);
black pepper, basil, salt, turmeric (a pinch);
garlic (2 cloves).

How to marinate:

Cut the chicken into medium pieces and sprinkle with salt. Combine honey, lemon juice, spices, olive oil and garlic in a bowl. Cut the bell pepper into slices and the tomatoes into rings. Cover the meat and vegetables with a skillful marinade for chicken kebab and refrigerate for about half an hour. Afterwards, take a metal grate and distribute the kebab with vegetables and bake on coals. Watch your coals smolder, not burn.

This recipe for chicken kebab marinade was liked by many who tried it. The chicken turns out juicy thanks to the vegetables and marinade, and in 25-35 minutes your chicken delicacy will be ready.

Marinade for beef shish kebab

Most people who prefer dietary beef, without knowing how to marinate beef kebab, risk getting burnt pieces that may be raw inside. In order to avoid such trouble, you need to know some of the nuances of soaking kebab made from tough beef meat.

Want something interesting?

To do this, take:

kilogram of beef (it is best to take tenderloin, loin or rump);
onions (3 pcs.);
dry wine (155 ml);
fresh tomatoes (550 grams);
garlic (3 cloves);
a bunch of cilantro;
salt and a handful of ground pepper.

How to marinate:

To properly marinate kebab, the beef must be chopped into pieces the size of a box of matches.

Then salt it, pepper it and cover it with chopped onion rings. Pour wine over the beef appetizer and leave for 3-4 hours, stirring occasionally. After everything, string the meat mixed with tomato rings and cook over hot cherry or apple coals. When serving the treat, top it with chopped cilantro.

Marinade for lamb shish kebab

Not everyone loves lamb because of its specific smell. But if you approach the issue correctly and prepare this product, using a few subtleties, you can get an amazingly appetizing and tender meat dish. To marinate lamb for barbecue, choose the meat of a young animal not exceeding the age of one year. For a wood-fired appetizer, shoulder blade, ham or entrecote, which can be depicted on a bone, are perfect.

To learn how to marinate lamb kebab and amaze your friends and family with your dish, stock up on the following products:

a kilogram of young lamb pulp;
half a glass of sour tkemali sauce;
onions (3-5 pcs.);
cumin and dried barberry;
tomatoes (5 pcs.)
chopped cilantro and dill.
salt and pepper.

How to marinate:

Cut the lamb into slices about 4-5 centimeters. Chop the onion in a blender and add it to the meat. Tomatoes should be freed from the skin by immersing them in boiling water for a minute, after which you can get rid of it without much effort. Then chop red garden fruits and also enrich your meat with them. Pour tkemali sauce over everything and sprinkle with spices, chopped herbs and salt. Leave in a warm place for 2-3 hours and you can start grilling over coals. When the meat is ready, you can serve it with plum sauce and herbs.

Rabbit shish kebab marinade recipe

Many people believe that rabbit meat is quite dietary meat in its composition and is certainly not suitable for cooking barbecue. But those who nevertheless decided on this experiment did not regret it at all. After all, rabbit meat cooked on the coals of fruit trees is a truly extraordinary and wonderful delicacy for lovers of dietary delicacies.

To quickly marinate rabbit meat kebab you need to take:

kilogram of young rabbit;
tomato, zucchini and bell pepper (1 pc. each);
sour cream (435 ml);
coriander, cumin and pepper;
onions (3-4 heads);
salt.

How to marinate:

Before marinating meat for barbecue, prepare the marinade and vegetables. Mix the curdled milk with all the spices and salt, and chop the tomatoes, zucchini, onions and peppers into equal and even rings. Divide the meat into pieces, place chopped garden fruits on top and pour sour white sauce over everything. Refrigerate your marinade for 3-7 hours. Then fill the skewer one by one with meat, all the vegetables, including onions, and knock everything down tightly. Roast over a smoldering fire and enjoy the incredible taste.

Marinated salmon shish kebab

Agree that it can be tastier and more original than a kebab made from everyone’s adored salmon, which has absorbed a bouquet of aromatic marinade. Considering that salmon itself is very tender and does not require lengthy cooking processes, you won’t have to marinate it for long. And the result will certainly exceed everything, even unimaginable expectations.

So, you will need:

salmon fillet (200-300 grams);
one lemon;
salt and allspice;
green olive oil (33 ml);
fresh herbs (parsley, celery, cilantro).

How to marinate:

Since, as the proverb says, “everything ingenious is simple,” it comes in handy here. Salmon meat should be sprinkled with lemon, lightly rubbed with salt and spices, and a little Greek olive oil should be drizzled on top. Forget about it in the cold for half an hour, and your marinated salmon for the grill is ready, you can start frying. To serve, sprinkle lightly with assorted greens and drizzle with lemon juice.

Recipe for pickled onions for barbecue

To complement the taste, we offer you pickled onions for shish kebab, which will perfectly suit any type of meat. To make your side dish appetizing and rich, you need to use red Crimean onions. It is particularly sweet and juicy, but if you don’t have that, then any onion will do.

So, to marinate onions for shish kebab, take:

onion (500 grams);
vinegar 9% (15 ml);
salt and a pinch of sugar;
olive or sunflower oil (15 ml);
fresh dill (bunch).

Cut the onion into rings, sprinkle with vinegar and oil. Salt and sugar. Chop the dill and add to the onion rings. Mix everything thoroughly and forget about it for 10-15 minutes. While the kebab is grilling, your onion will be ready. By the way, this side dish goes well with herring, lard, mushrooms, potatoes, etc.

Recipe for delicious barbecue sauce

In addition to marinated onions for skewers, the taste of the meat will be wonderfully complemented by a spicy sauce.

To execute it, take:

ketchup or tomato sauce;
green herbs;
sugar;
a bunch of green onions;
salt.

If you choose tomato sauce, then you need to dilute it slightly with hot water; for 415 grams of sauce you need to take 75 ml of water. Chop the greens into equal pieces, add to the sauce, then add salt. If you wish, you can add a little red pepper or pressed garlic.

Take a look at some useful recommendations for proper and successful cooking of meat over charcoal and take note:

If you cut the meat very finely, then your kebab runs the risk of being dry, since larger pieces retain juiciness more easily;
To fry meat, use wood from fruit trees, not ready-made coals. This will enrich your treat with additional flavor;
If the meat was frozen, then only mustard can increase its juiciness. To do this, you need to generously coat the cut pieces with it before marinating;
The coals in your grill should not glow with flames, but smolder quietly. If they get hot, pour beer or water on them. You can sprinkle with salt;
Adding kiwi or a piece of pineapple to the marinade will help soften tough meat. These fruits have the excellent property of softening protein.

Guided by these simple recipes, you will quickly learn how to cook shish kebab from all kinds of meat. Bon appetit to you.

The Village continues its column with expert advice on how to improve your everyday kitchen routine. Every week we explain how to properly prepare or preserve a variety of foods, and share simple tricks that will make your time in the kitchen easier and more fun. In the new issue, chefs from several restaurants talk about ways to marinate meat.

Chinese version - beef, pork, chicken, lamb

In China, kebabs are the most popular street food.. It is in no way associated with outings and picnics; it is street, market food. In Taiwan, at night markets they fry a lot of interesting kebabs - from doufu, from various sausages, quail, fish, different parts of chicken: chicken giblets, wings, chicken tails and so on. And the main kebab food in Taiwan is squid. Squid carcass on bamboo skewers. During frying (two minutes), it is coated with sweet soy sauce. In addition, mushrooms, green vegetables, corn on the cob, scallops, cockscombs, and so on are cooked on skewers. We can say that meat is in tenth place on the list of kebabs in Asia.

The main difference between Asian kebabs and Caucasian ones is the small size of the pieces. Grill over charcoal or electric grill. The cooking process takes a few minutes.

Beef pulp, pieces two by two centimeters, no more, is marinated for two hours in a marinade of soy sauce, sesame oil, rice vinegar and the key element of the marinade - a mixture of starch and egg yolk. The starch and egg bind all the spices together and, when fried, provide a protective crust that holds the juices of the meat. Be sure to sprinkle the kebab with dry spices: cumin, black pepper, salt, red chili.

The most important thing in all these meat kebabs, be it beef, chicken, pork or lamb, is the very small size of the pieces so that they cook quickly and do not burn. Cubes two by two centimeters.

Marinade for lamb

400 grams of pulp from a leg of sheep

1/2 onion

2 pieces of ginger 1-2 centimeters each

lamb marinade

1 tbsp. l. cumin

1 tbsp. l. chili powder

3 tbsp. l. soy sauce

1 tsp. salt

1 tsp. Sahara

1/4 tsp. ground black pepper

1 tbsp. l. vegetable oil

COOKING. Marinate the meat for at least an hour. Thread onto skewers and fry for five minutes on both sides. Sprinkle the finished meat with ground chili and cumin.

Chicken marinade

300 grams of red chicken meat, boneless legs

1 tsp. soy sauce

1 tsp. oyster sauce

1/4 tsp. Chinese rice wine (can be replaced with sherry or wine vinegar)

1/4 tsp. sesame oil

1/4 tsp. 5 spice mixture
(available in supermarkets)

3 pinches ground white pepper

1/2 tbsp. l. honey

COOKING. Marinate for 30 minutes. Soak bamboo skewers in water for 30 minutes. Thread chicken onto skewers. Fry over medium heat until cooked, applying sesame oil on top with a brush. Sprinkle the finished kebabs with light sesame seeds and green onions.

Pork marinade

300 grams of pork

1 tbsp. l. soy sauce

1 tbsp. l. oyster sauce

1 tsp. black pepper

1 tbsp. l. finely chopped garlic

1 tsp. Sahara

2 tbsp. l. cilantro

COOKING. Pour the marinade over the meat strung on skewers and refrigerate for 1–4 hours. Before placing on the grill, remove any pieces of cilantro and garlic from the meat to prevent them from burning. Cook over high heat for three minutes on each side. Serve with sweet chili sauce or any other sauce to taste.

Scandinavian version - lamb

People in Scandinavia love kebabs so much that they are cooked in the fresh air even in the cold, long winter. True, the smart ones even came up with a barbecue house - Grillikota. There is a fire in the middle of the house, and up to 15–20 people can sit on benches around it. The Scandinavian traditions are very similar to ours. When family or friends want to spend the day outdoors together, they barbecue. True, their percentage of fish BBQ is higher - the fish is better, and there is a lot of different kinds of it.

In Denmark they love to grill meat over coals. One of my favorite types of marinades, which our brand chef Kasper Gaard told me about, is rack of lamb with lots of herbs and red wine. If you are not comfortable using bone-in meat, you can also use sirloin.

When choosing meat, you need to pay attention to its color - it should be light. The color of the fat is also important - the yellower it is, the older the ram, and the drier the meat. It is better to take it with white elastic fat, this means that you got the meat of a young animal of good quality.

It is better to start cooking the meat in the evening and leave it in the marinade overnight. For the marinade, mix 300 grams of semi-sweet red wine with chopped garlic cloves, small onions and leeks. You can also add young pine branches, anise, and wild garlic. Salt and pepper are always to taste. Do not use dry wine under any circumstances, as the fibers of the meat will disintegrate greatly after such a marinade.

I always recommend washing the meat and patting it through a towel to remove excess moisture. Cutting the meat correctly is also important - it is advisable that each piece has fat. And when frying, the meat should be placed fat side down to make it juicier if we are talking about a frying pan. If you cook meat over a fire, do the opposite - fat side up, otherwise it will burn or drain. Meat, cut into pieces of 100 grams (if it is fillet), should be placed in a convenient container, laying pieces of meat with wild garlic leaves. Pour in the marinade until all the meat is covered. Leave it in the refrigerator overnight - longer is worse for the marinade.

Many people like to eat meat with sauce and buy ketchup or mayonnaise, although you can make an awesome simple berry sauce that will surprise everyone! To do this, you need to mix a little wine, honey and seasonal berries - lingonberries, cranberries, red currants or even black currants, take the ones you like best. Place everything together on the fire in a small saucepan. Bring to a boil and reduce until two-thirds remains. We do this in order to evaporate the alcohols from the wine. Place everything on a sieve and wipe. The ideal taste for the sauce is sweet and sour. If you don't have enough sweetness, you can add a little honey to taste. The sauce can be used either warm or cold.

Many people do not know that the recommended doneness for loin is meduim, and for fillet it is meduim rare. To achieve this, leave the meat on the fire for no more than 5-7 minutes, otherwise it will burn. But you have to watch the meat, because everything depends on the cut you choose and the temperature of the coals.

Well, in order to definitely do everything correctly, remember: before you start eating meat, it is advisable to let it “rest” for 3-4 minutes so that the juice of the meat is evenly distributed throughout the entire piece. You can additionally use freshly ground pepper and salt before serving. Serve with sauce and side dish of your choice.

Marinade and sauce for lamb

Marinade

rack or sirloin,
1 kilogram for 4 people

300 g semi-sweet red wine (it should not be dry, as the fibers of the meat will disintegrate too much)
6 cloves garlic
15 pcs. sevkov (small onion)
1 leek
10 wild garlic leaves

30 g sugar

5 pieces. star anise
salt and pepper to taste

BERRY SAUCE

200 g red semi-sweet wine
30 g honey
100 g lingonberries, cranberries, red currants or even black currants (depending on the season)
cinnamon stick

Italian version - beef

I first tried this marinade a year ago. I saw it in a recipe for Tuscan steak, in which a whole cut is marinated and then the meat is grilled. Making the marinade is simple. Place in a blender and beat all the ingredients: garlic, rosemary, lemon juice, olive oil, black and pink pepper, salt.

For barbecue, it is better to use the flank of beef. Cut it into cubes, pour the resulting marinade and put it in the refrigerator for several hours. After two hours, remove the meat and leave in a warm place for another hour or two. Then the meat can be fried either on a grill over coals, or using skewers. Personally, I prefer grilled meat instead of skewer: why poke holes in the meat? The sauce that is poured over the meat after cooking is very similar to the marinade itself, only mixed in a different proportion. It also needs to be mixed in a blender.

Marinade and sauce for beef

Marinade

6 cloves garlic

a few sprigs of rosemary

1/4 cup lemon juice

1/3 cup olive oil

1 tablespoon fresh ground pepper

1/2 tablespoon pink pepper

1/2 tablespoon salt

Sauce

3 tablespoons lemon juice

1/3 cup olive oil

2 teaspoons lemon zest

1 tablespoon rosemary

1/8 tablespoon pink pepper

1/2 tablespoon salt