For meat marinade: the best recipes. The easiest marinade for pork is here! Quick and economical recipes for the easiest marinade for delicious barbecue

Pork shish kebab is one of the common dishes of Caucasian cuisine. He gained particular popularity due to his juiciness and tenderness. How to marinate pork kebab so that the dish meets all your expectations? It is only necessary to know a number of secrets. Most of them relate to the preparation of marinades.

At its core, a marinade is a mixture in which meat is soaked. This mixture consists of acid (wine, vinegar, fruit juices, mayonnaise, kvass), spices, spices, onions and salt. The task of all these ingredients is to give the meat a tender texture and flavor. However, before preparing the marinade, you should choose the right meat. To learn how to make a real Caucasian barbecue, take note of a few marinade recipes.

How to choose meat for pork barbecue

The ideal option for cooking the dish would be fresh, fresh boneless meat with a moderate amount of fat. The freshness of pork is determined by a pleasant smell, and on the cut - a pink, uniform color.

When choosing a part of the carcass of a pig, preference should be given to the pulp from the neck, loin, brisket and lumbar region. Ham, shoulder blade or ribs are not suitable for these purposes. It is an indisputable fact that pork kebab is the most delicious, juicy and fragrant, but beef, lamb or chicken breasts are an alternative.
In the absence of fresh pork, the use of a chilled and frozen product will be quite acceptable. The main secret of preparing a delicious dish from a frozen product is its proper preparation and how long it will be in the marinade. To do this, the meat needs to be thawed, it is best if this happens on the bottom shelf of the refrigerator. This defrosting option will preserve the taste and nutritional properties of the product. Some chefs advise salting frozen meat and leaving it in the refrigerator for a couple of hours. Re-freezing is not recommended, as juiciness is lost. The photo shows what kind of fresh pork has.

In what dish to marinate barbecue

For pickling, it is better to use an enameled, glass or ceramic pan. It is not recommended to use aluminum and plastic containers for these purposes, since during the marinating process, the meat can absorb harmful substances released by the dishes.

Marinade composition

What products and spices will be needed depends on the chosen pickling recipe. So for the classic recipe you will need onions, dried paprika, coriander, dried basil, ground allspice, savory, dried chili, turmeric, curry, adjika, salt and vinegar. However, this is not a definitive list, it may be supplemented, or some ingredients may be replaced by other products. Use ready-made recipes by following the cooking process step by step.

For this recipe you will need:

• 2 kg of pork;
• 300 g of onion;
• 1 pack of store-bought kebab seasoning;
• 250 ml of vinegar 6%;
• salt to taste.

Step-by-step instruction:

1. We cut the pork into medium-sized cubes, approximately like 4 matchboxes folded into a cube.
2. We cut the onion in half rings. We place it in a marinating pan and lightly squeeze it, wait until the juice begins to stand out.
3. Put the meat in the onion and mix everything.
4. Add seasoning, stir.
5. Add vinegar and mix again.
6. Let marinate for two hours until done. Some cooks believe that it is better if the meat stands in the vinegar liquid a little longer - about 5 hours.
7. Before you start stringing on skewers, the meat needs to be salted.
8. Grill by placing skewers over hot coals.
9. Serve the finished dish with ketchup or homemade tomato sauce.

tomato sauce

Ingredients:

• 200 g tomato;
• 4 garlic cloves;
• parsley.

Cooking instructions:

We put all the ingredients in a blender and grind for two minutes at full power. The sauce is ready.

Tip: When choosing your spices, you can either purchase store-bought seasonings or use a mix of your own. Try not to overdo it with the variety of spices. In everything you need to have a sense of proportion.

Many cooks are ardent opponents of vinegar, believing that it only spoils the taste of the dish. In their recipes, they suggest replacing it with other products, such as kefir, mayonnaise, sour cream, mustard powder, lingonberries, pomegranate juice, and tomatoes.

Lemon juice is a good alternative to vinegar.

Products:

• 1.5 kg of pork;
• 5-6 large onions;
• 10 g spices;
• 2 lemons;
• a mixture of peppers to taste;
• salt.

Barbecue prepared with lemon juice is no less popular. The process of its preparation is not much different from the option using vinegar. The main difference is the use of lemon. To do this, you need to take lemons, cut in half and squeeze all the juice onto the cut pieces of pork. Pouring the meat with juice, mix it thoroughly. Marinating time - no longer than 3 hours.

The success of this recipe largely depends on a well-chosen amount of lemon juice. If you overdo it with juice, the dish will acquire an unpleasantly sour taste.

How to marinate pork skewers on kefir

For cooking you will need the following ingredients:

• 1.5 kg of steam pork;
• 15 g sugar
• 0.5 l of kefir with a fat content of 3.2%;
• 6 medium sized onions;
• pepper, salt.

This recipe is slightly different from the previous one. Its main difference is that the marinade on kefir has a milder effect. For this reason, meat should be infused for a longer time - about 12 hours, preferably a day.Kefir marinade does not contain a large amount of spices.

During the cooking process, it is necessary that kefir gradually soak the meat. To do this, pour kefir into prepared onions and meat in the usual way and mix. Add sugar and mix again. Let the meat brew for an hour at room temperature. Then we put it in the refrigerator, leave it to soak for 10-11 hours.

To prepare this recipe you will need:

• 1 kg of pork;
• 300 g of mayonnaise;
• 3 large onions;
• spices to taste;
• salt.

Pour the meat, cut into pieces, with mayonnaise. Add spices and onion, cut into half rings, into the mixture. Mix everything, leave for 1 hour. In the meantime, prepare the grill, kindle the coals.

One of the most original marinade options is wine. In it, the role of the main component is assigned to wine (dry white or dry red). The meat is poured with wine and left to marinate for 2 hours. (For such a recipe, per 1 kg of meat, you will need 2 cups of wine.) After 2 hours, spices are added to it and left to marinate for another two hours, if the wine is absorbed, it must be periodically topped up. Salt, as usual, before frying.

Marinate pork skewers with cream

This recipe will require the following ingredients:

• 1 kg pork loin;
• 500 g 20% ​​cream or natural yogurt without additives;
• 5 grams of dried basil;
• 2 large heads of onions;
• 3 garlic cloves;
• a mixture of red and black peppers to taste;
• salt.

Walkthrough:

1. After peeling the garlic and onions, finely chop them by hand with a knife or use a blender.
2. Mix the resulting mass with finely chopped basil and pepper.
3. We cut the meat into pieces.
4. We rub each piece with the resulting onion-garlic-basil sauce.
5. We put the meat in a deep bowl, sprinkle with the rest of the garlic and onion creamy sauce and pour the cream.
6. We put in a cool place for 6 hours.
7. Drain the marinade before frying.
8. This recipe will also be relevant for grilling.

How to marinate pork skewers in mineral water marinade

This recipe differs from the previous ones in its unusualness and creativity.

Ingredients:

• 2.5 kg of pork;
• 1 liter of any mineral water;
• 6 medium sized onions;
• 50 ml of vegetable oil;
• spices and salt to taste.

Cooking:

The cooking process remains the same, except that mineral water takes on the role of the sour ingredient. Marinated - no more than three hours. Half an hour before frying, vegetable oil is added to the marinade. Mushrooms can be added to raw meat and pre-fry them with onions in a pan.

You can also prepare a delicious dish using ready-made marinades. Their range is amazing. On the shelves of shops there are marinades with mustard, pomegranate juice, marinades with pieces of fruits and vegetables, classic marinades. Their advantage is a faster pickling process.

Little tricks in cooking barbecue

• If the barbecue is cooked in the summer, then the meat should be cut into larger pieces. So it will be more juicy.
• If the meat has been frozen, mustard will help keep it juicy. It is enough to add mustard to the finished marinade, smear the pieces of chopped meat and leave for an hour or two hours. At the end of the specified period, the meat is marinated to your liking.
• The pickling process is very important: the taste of the future dish depends on how successful the marinade turns out.
• To build a fire for cooking meat, it is advisable to use wood, not ready-made coals. Thus, the pork will turn out more fragrant and soft.
• So that the meat does not dry out on the coals during frying, it is sprinkled with homemade wine, water or beer.
• The coals in the grill should not burn, they should smolder. If a fire breaks out during frying or the coals smoke heavily, it is either slightly poured with water, or knocked down with a special spatula.

So that at the picnic everyone rejoices at a successful barbecue, we invite you to learn all the secrets of its preparation from this video

© Depositphotos

When going to nature, you probably think about how to quickly marinate meat for barbecue so that the meat is fragrant, juicy and very tasty. There are not just many answers to this question, but a lot. Therefore, we will talk about several ways.

Marinade first

It is suitable for those cases when the meat needs to be prepared in a few hours. Pieces of pork will marinate in three to four hours, lamb or veal must be kept longer, about six to eight hours. You can use chicken, it marinates for the same amount of time as pork, but is a more dietary product suitable for baby food.

So, cut the meat into pieces weighing forty-fifty grams, onions - into thin rings. Put in layers in a deep saucepan and sprinkle generously with ground pepper (black, red, allspice). Also do not forget to add salt to taste, lemon juice (or lime), vinegar.

Marinade II: Caucasian

Someone, but the inhabitants of the Caucasus region are well known for cooking barbecue. Therefore, following their advice, you will get an amazing dish with a special taste. Cut the meat into portions and place in a marinating container. Peel the onion and squeeze the juice out of it. Highlanders basically do not use vinegar, replacing it with lemon or lime juice. You can also sprinkle the meat with garlic juice or sprinkle it with crushed gruel from spicy cloves. As a seasoning, take a bay leaf, red and black pepper.

Some more tips

Don't know how to quickly marinate meat for barbecue to get an original dish? Replace table vinegar with pomegranate juice, ordinary dry wine, wine vinegar, kefir, beer, a mixture of vodka and wine. Some kebab masters add fresh beet juice to the marinade or shift the meat with vegetable slices. This will give the dish an unusual color and an interesting flavor. Residents of Kyrgyzstan soak pieces of meat in sea buckthorn juice.

Answering the question of how to marinate barbecue, you can talk endlessly. Of course, each family has its own recipe. However, sometimes you really want to try something new, right?

How to marinate kebab - several ways

As a marinade can be used: juice, which gives the meat itself and onions. This method is called simple. To do this, meat (preferably pork neck) must be cut into pieces. Then add salt, pepper. Put the meat in a suitable dish, sprinkling the meat with onions, cut into rings. Put the meat under oppression for 3-5 hours (or longer).

Another way to marinate kebabs is quick, but nevertheless very tasty.. The meat has time to marinate for two hours. Cut the meat and onion, add salt, spices and fill it with champagne or beer.

The third way is exotic. This method completely repeats the previous one. But there is also a special highlight - exactly one hour before you fry the meat on the grill, add chopped kiwi. Approximately 2 kg-1 kiwi. Mix all ingredients.

Pickled onions and fresh herbs can be served as an appetizer for barbecue. Bon appetit!

In addition, pomegranate and tomato juice, mineral water, kefir, etc. can also be used as a marinade.

Marinating meat in vinegar or mustard is not worth it. Vinegar hardens the meat, while mustard gives the meat an unpleasant bitterness.

Excellent marinade - kefir, it makes the meat very soft, retaining its taste and juiciness, while adding a barely perceptible pleasant sourness. Meat in kefir marinates very quickly, 3-4 hours is enough, while the meat does not have to be put in the refrigerator. Kefir should completely cover the meat in the pan.

Here are some of the most popular and successful, in our opinion, recipes. The taste of barbecue is very tasty!

Recipe №1 Shish kebab in pomegranate sauce

• 2 kg pork (thigh, tenderloin)
• 4-5 bulbs
• 0.6-0.7 l. natural pomegranate juice
• 2 tbsp vegetable oil
• Salt pepper
• Coriander, hops-suneli

barbecue recipe

1. Wash and dry the meat, cut it into rectangles about 4 * 3 cm. Peel the onion and cut it into rings. Put meat with onions in a saucepan and mix.
2. Sprinkle spices on top: suneli hops and chopped coriander. Salt and pepper the meat with onions.
3. Then add pomegranate juice and stir. After that, add vegetable oil to the meat and mix again. Cover the top of the meat with an inverted plate, large enough to fit into the pan.
4. Put oppression on a plate so that the marinade completely covers the plate. The kebab should be marinated for at least 2 days in the refrigerator, while it must be mixed and again put under pressure.
5. If you marinate for a shorter amount of time, then the kebab will turn out to be less tasty. Put the marinated meat on skewers and fry on coals until tender.
6. Shashlik should be served with herbs, fresh vegetables and sauces of your choice. Bon appetit!

Recipe number 2 Shish kebab in vegetable marinade

For barbecue you will need

• 2 kg of meat (pork, lamb)
• 2 onions
• 2 lemons
• 2-3 tsp seasonings for barbecue
• 2-3 bell peppers (optional)

barbecue recipe

1. Cut the meat as in the first case, cut the onion into rings. Skin the lemons.
2. Bulgarian pepper (optional) prepare - remove the stalk, remove the seeds, cut into halves and wash. Pass the lemon and bell pepper through a meat grinder.
3. Mix all the ingredients in one saucepan and add seasonings for barbecue. The meat will be very tender.
4. When choosing meat for barbecue, it is better to take lean meat. It can be pork or young lamb, sirloin with a thin layer of fat. A lean pork neck will also work.

Recipe №3 Shish kebab in fresh podidor juice

For barbecue you will need

• 2 kg pork neck
• 4-6 bulbs
• Salt pepper
• Vegetable oil
• Tomatoes in their own juice
• 3 tbsp vinegar

barbecue recipe

1. Cut the meat into small rectangular pieces, cut the onion into rings. Add salt and pepper (preferably freshly ground). Fill the meat almost to the top with vegetable oil.
2. After an hour, add a jar of tomato in its own juice. Leave the meat to marinate overnight. Add vinegar an hour before cooking.
3. The shish kebab will turn out very soft and tasty. Bon appetit!

Chicken can also be used for barbecue. Here is another recipe.

Recipe №4 Chicken barbecue in vinegar marinade

Due to the fact that the meat is kept in vinegar for only a few minutes, it turns out to be very tender, amazingly tasty and juicy.

To make chicken skewers you will need

• chicken thighs
• Vinegar
• Salt, spices for chicken
• Bulb onions

Chicken barbecue recipe

1. Rinse chicken thighs and pat dry. Make a strong vinegar solution and dip the meat in it for 10-15 minutes. Then drain the solution, salt the meat and add spices, mix.
2. Peel the onion and cut into half rings, remember it a little with your hands, add to the meat, mix.
3. Marinate the kebab for 2 hours at room temperature, then string it on skewers or put it on a wire rack and fry until tender. Bon appetit!

Recipe number 5 Shish kebab with vegetables

For barbecue you will need

• 2 kg meat (pork or lamb)
• Mayonnaise
• 1 lemon
• 4-5 bulbs
• Salt pepper
• Fresh cucumbers and tomatoes
• Krasnodar sauce
• 2-3 cloves of garlic
• parsley

barbecue recipe

1. Cut the meat into small rectangular pieces, grease each piece with mayonnaise. Remove the skin from the lemon and squeeze the juice out of it into the meat. Peel the onion and cut into rings (if you fry it on the grill) or half rings, add to the meat, mix.
2. Salt the meat, pepper and mix everything again. The meat should be marinated for 4-5 hours. After the kebab is fried on coals, remove it from the skewer to a plate.
3. Wash cucumbers and tomatoes and cut into pieces the size of pieces of meat. Add the chopped vegetables to the bowl of meat and stir. Get the original salad!
4. Prepare the sauce. To do this, chop the garlic and mix it with the Krasnodar sauce, finely chop the parsley and add to the sauce, salt and pepper.
5. Serve the original salad and sauce in a separate bowl. Bon appetit!

Barbecuing is a true art. But if you wish, you can master this interesting science. The main thing to remember is that cooking is a creative process. Do not be afraid to experiment, and each time try to approach the process in a good mood - these are the two main secrets of a delicious barbecue!

As you know, barbecue is a dish from the distant past with a rather interesting history. In the past, fearless knights, going on distant 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 snacking they roasted meat on their spears or various bayonets and branches. Due to this, many believe that the term "kebab" is derived from the Turkic "shish" - meat and "bayonet" - a 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 the 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 optional. Enough to cover it with spices and salt.

One 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 such lovers of meat fried on fire who believe that pickling is a rather entertaining process and many men take it upon themselves with pleasure, considering it a masculine vocation.

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

Raw meat, poultry and many varieties of fish are soaked in this composition. These barbecue marinade recipes allow you to make meat spicy, juicy, aromatic, with 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 the grill, barbecue or grill, brushed lightly with sunflower oil. To marinate the barbecue deliciously, it is kept in the prepared mixture for 1-2 days.

The best barbecue marinade recipes

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

Marinade for pork skewers

Pork, one of the most revered and affordable types of meat for cooking on charcoal. For the performance of this yummy, as a rule, a pork neck is taken, since it is this part that is distinguished by juicy pulp, with thin streaks of fat, which makes the dish soft, literally melting in your mouth. But try to take the meat of the first freshness, because frozen can be dry later and it is quite difficult to determine its freshness after defrosting.

To properly marinate pork skewers, you will need:

• kilogram of collar;
• mayonnaise (95 ml);
• Bay leaf;
• onion (330 grams);
• lemon (1 pc.);
• collection of spices and spices hops-suneli;
• mustard (45 grams);
• salt.

How to pickle:

Cut the meat into mini slices, 3-5 cm in diameter, chop the onion, giving it the shape of rings, and squeeze the lemon juice. Shake everything thoroughly in a glass or enameled container and leave for 22-33 minutes. Meanwhile, prepare the marinating solution. Mix mayonnaise, hot mixture and mustard, move your sauce to the meat with onions and sprinkle with salt. Marinate pork skewers for about 2-3 hours.

Marinade for pork skewers with vinegar

Many people think that a quick marinade for pork skewers is a recipe with the addition of vinegar. Thanks to this element, which is inherent in acid, the meat is quite tender and juicy.

Therefore, if you want to quickly marinate pork skewers, 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 pickle:

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

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

Delicious pork skewers 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 (from 10 to 24 hours) for the meat to be fully cooked.

To learn how to marinate pork skewers with kefir and enjoy an 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 skewers based on yogurt is not much different from the one above. The only difference is kefir instead of vinegar. Therefore, in the same sequence, arrange all the components and fill everything with fermented milk liquid. Soak the composition for about an hour at room conditions, and then put it in the cold from 3 to 24 hours.

Mineral water barbecue marinade

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

To cook a barbecue on a mineral water, stock up on the following components:

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

How to marinate:

Divide the meat into small slices, but try to have a little more than a matchbox. Chop the onion into halves of the rings, place in a barbecue container (it’s good if it’s enameled or glass), knead properly until juice appears and place a layer of chopped pork on top. Crumble spices on top and fill with mineral water.

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

Marinade for chicken barbecue

Chicken kebab, like pork, is no less in demand and popularity. Chicken, unlike pork, beef and lamb, urinates and cooks much faster. Perhaps that is 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 a barbecue right now.

Therefore, to marinate chicken for barbecue, take:

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

How to pickle:

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 skewers and refrigerate for about half an hour. After, take a metal grate and spread the kebab with vegetables and bake on the coals. Watch your embers smolder, not burn.

This chicken kebab marinade recipe has been enjoyed by many who have tried it. The chicken is juicy thanks to the vegetables and marinade, and after 25-35 minutes your chicken delicacy will be ready.

Marinade for beef skewers

Most people who prefer diet beef, not knowing how to marinate beef skewers, run the risk of getting burnt pieces that may be raw inside. In order to avoid such a nuisance, you need to know some of the nuances of soaking hard beef skewers.

Do you want something interesting?

To do this, take:

• a 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 teeth);
• a bunch of cilantro;
• salt and a handful of ground pepper.

How to pickle:

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

Then salt it, pepper it and cover with chopped onion rings. Pour the beef appetizer with wine 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 a treat, top it with chopped cilantro.

Marinade for lamb skewers

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

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

• kilogram of young lamb pulp;
• half a glass of tkemali sour sauce;
• onion (3-5 pieces);
• zira 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. Grind the onion in a blender and send to the meat. Tomatoes should be freed from the skin by immersing them in boiling water for a minute, then get rid of it without much effort. Then chop red garden fruits and also enrich your meat with them. Pour everything with tkemali sauce and sprinkle with spices, chopped herbs and salt. Leave in a warm place for 2-3 hours and you can start frying on charcoal. When the meat is ready, you can serve it with plum sauce and herbs.

Rabbit barbecue marinade recipe

Many believe that rabbit meat is quite dietary meat in its composition and is by no means suitable for cooking barbecue. But those who nevertheless decided on this experiment did not regret it at all. After all, rabbit meat, made on the coals of fruit trees, is a truly unusual and magnificent delicacy for lovers of diet goodies.

To quickly marinate rabbit meat skewers, you need to take:

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

How to marinate:

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

Marinated salmon skewers

Agree, what can be tastier and more original than shish kebab from salmon adored by everyone, which has absorbed a bouquet of fragrant marinade. Considering that the salmon itself is very tender and does not require lengthy cooking processes, it will not have to be marinated for a long time. And the result will certainly exceed everything, even unthinkable 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 pickle:

Since, as the proverb says, “everything ingenious is simple,” then here it is most welcome. Salmon meat should be sprinkled with lemon, lightly rubbed with salt and spices, and drip a little oil from Greek olives on top. Forget about it for half an hour in the cold, and your marinated salmon for barbecue is ready, you can start frying. When serving, sprinkle lightly with assorted greens and drizzle with lemon juice.

Recipe for pickled onions for barbecue

To complement the taste, we bring to your attention pickled onions for shish kebab, which will brilliantly suit any kind of meat. To make your side dish appetizing and rich, you need to use a red Crimean onion. It is distinguished by its special sweetness and juiciness, but if there is none, then any onion will do.

So, to pickle onions for barbecue, take:

• onion (500 grams);
• vinegar 9% (15 ml);
• salt and a pinch of sugar;
• olive tree 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 fried, your onion will be ready. By the way, such a side dish will take root perfectly with herring, bacon, mushrooms, potatoes and more.

Delicious barbecue sauce recipe

In addition to the onion marinated under the skewers, the taste of meat will be wonderfully complemented by spicy sauce.

To execute it, take:

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

If you chose 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. Grind the greens in equal pieces, add to the sauce, then salt. If desired, you can add a bit of red pepper or pressed garlic.

Take a look at some useful recommendations for the correct and successful cooking of meat on coals and take note of:

1. If you cut the meat very finely, then your kebab runs the risk of being dry, since juiciness is easier to maintain in larger pieces;
2. For frying meat, use firewood from fruit trees, and not ready-made coals. This will enrich your delicacy with additional flavor;
3. If the meat was frozen, then only mustard can increase its juiciness. To do this, generously coat the chopped pieces with it before marinating;
4. The coals in your barbecue should not blaze with flame, but quietly smolder. If they get too hot, pour beer or water over them. Can be sprinkled with salt
5. Tough meat will help soften the kiwi or a piece of pineapple added to the marinade. These fruits have the most wonderful property to soften the protein.

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

Grilled meat is something special. At home, in the oven and even on an air grill, you will never cook such a fragrant, fried shish kebab as on the coals of a fire built on the banks of a river in the nearest forest. And to make the meat soft and tender, marinades were invented in the world.

Marinade is a mixture of spices, vegetable oils and natural products containing acids. The meat aged in the marinade acquires a soft texture and aroma due to the ingredients of the marinade. For pork, beef and lamb, marinades are made rich, while marinades for poultry and fish should be more delicate and tender. The tougher the meat, the longer you need to keep it in the marinade. It is not recommended to put salt in marinades, since the hypertonic solution will simply “suck out” all the juice from the meat, and the kebab will turn out dry. For the same reason, the marinade should not be made too “sour”.

Amateur cooks often experiment with marinades, sometimes adding the most unexpected and even exotic ingredients to them, making marinades sweet, spicy, sour or spicy. Ketchup, vinegar, soy sauce, kiwi, mayonnaise, cognac, coffee, mustard, sparkling mineral water, yogurt, a variety of spices, pomegranate juice, onion, garlic - all this can become the ingredients of your marinade. But the marinade should not be too much. Since the meat will give its juice during the marinating process, the amount of liquid will increase even more - this must be borne in mind.

Do not use aluminum utensils to marinate meat. Usually, the meat is marinated in a large enameled pot and even in a bucket if a large company is going to barbecue. But if such dishes are not at hand, it is quite possible to get by with an ordinary plastic bag, only a whole one.

The duration of marinating depends on several factors: the stiffness of the meat, the time you have before the “X” hour, and also on the availability of the right products in the refrigerator. If time is running out, choose a recipe for a more “vigorous” marinade, and if you add onion to it, do not cut it into rings, as usual, but rub it on a grater. In such a marinade, the meat should be kept literally for 2-3 hours, otherwise it will be bitter.

Fish should not be kept in the marinade for a long time - 45 minutes is enough. Does not require long preparation and poultry meat. You can start frying chicken skewers within half an hour after laying the meat in the marinade.

If you cut the meat into large pieces, it will take longer to marinate it. You need to cut the meat across the fibers so that the pieces do not “shrink” during cooking.

Dishes with meat should be placed in a cool place, preferably in the refrigerator.

Barbecue Marinade Recipes

Traditional marinade consists of vinegar, chopped onion rings, black pepper and salt. It is this marinade that is usually used for store-bought kebabs that no one likes. The disadvantages of this mixture are that the vinegar must be measured with jewelry accuracy, and the holding time should not be delayed, otherwise the meat acquires an unpleasant aftertaste, although, of course, it smells wonderful during cooking. But true barbecue connoisseurs reject vinegar and never add it to marinades. The same, incidentally, applies to mayonnaise.

lemon marinade connoisseurs of rejection does not cause and is great for pork. And all you need to do is add lemon juice of one or two lemons to the marinade instead of vinegar. The remaining ingredients are classic - onions, vegetable (preferably olive) oil, black pepper and peas, bay leaf. As for the proportions, 2-3 onions, four tablespoons of oil and spices to taste will be enough for two kilograms of pork.

coffee marinade generally does not involve the addition of acids to the meat. For the same two kilograms of pork with spices, 4 tbsp. spoons of olive oil and chopped onion rings (4 pcs.) You will need 1 liter of hot, but not boiling coffee. The meat is poured with this coffee, and then it is left to cool at room temperature first, and then marinate in the refrigerator. Soak the meat in this marinade for six hours. Your guests will never guess what gave the kebabs such tenderness and aroma.

Kefir marinade has recently become very popular with lovers of fragrant shish kebabs in the bosom of nature. For its preparation, for two kg of pork, a liter of low-fat kefir, spices and seasonings to taste, and four not too small onions are usually taken. Onions can be cut into rings, or cubes, then mixed with meat and seasonings, and pour the resulting mixture with kefir. The dishes with meat should be shaken well and put in the cold for 4 hours. Kefir marinade is not bad for chicken skewers and beef, but not too tough. A marinade based on yogurt is prepared in a similar way, but not sweet with fruit additives, but ordinary sour milk.

Marinade on mineral water made even easier. For him, one and a half liters of well-carbonated mineral water, herbs, spices, a little salt and 3 onions are taken. Even the oldest beef, after 4 hours spent in this marinade, turns into the most tender fillet. But attention, do not add medical table types of mineral water to the marinade: they have a peculiar taste and smell that they will not hesitate to tell your barbecue.

pomegranate marinade love in the east. For its preparation, two glasses of pomegranate juice, several bunches of greens (cilantro, mint, basil), more ground pepper and one large onion are taken per kilogram of meat. The meat is kept in such a marinade for at least 10 hours, and preferably a day, but, of course, in the refrigerator. For lamb and pork, this marinade is almost perfect.

wine marinade gives the meat a delicate aroma and makes it softer. However, not everyone likes the taste of wine. Nevertheless, for those who want to try pickling meat in wine, it is recommended to take a liter of dry red wine, three medium-sized onions, more black pepper and fresh basil for the same two kilograms of beef or pork. If you use white wine, your marinade will work for turkey as well.

There are hundreds of barbecue marinade recipes. Soy sauce, honey, kvass, beer, tomato juice, mustard, balsamic and apple cider vinegar and anything else are added to marinades. But now that the algorithm for preparing the marinade is clear, you can experiment with any ingredients, creating your own, unique and the best marinade.