How to make barbecue in the Caucasus. How to marinate pork skewers in mineral water marinade
I wonder how to make a Caucasian barbecue marinade? In this case, you should read this recipe, which explains everything better than YouTube. Usually caucasian barbecue prepared from lamb. The meat of this animal has a special taste. To make lamb skewers delicious, it is important to properly prepare the marinade. There are several marinade options for this meat and all of them are presented in this article. Each of them has detailed description so there won't be any problem.
Caucasian marinade for barbecue
For 1 kilogram of meat, 0.5 kilograms of tomatoes are taken, the same amount of onion is chopped and mixed, salt and spices are added. Meat and vegetables are laid out in a glass bowl, and marinated for 4 hours.
Wine marinade for pork barbecue with adjika
For 1 kilogram of meat, 1 cup of dry white wine, 4 tablespoons of adjika (spicy), 3 small onions, 2 cloves of garlic, salt, spices are taken. Vegetables are cut into small pieces. Mixed with wine and spices. Add this mixture to the meat and put it in the refrigerator overnight.
A marinade made from yogurt or kefir, or soy sauce will help to give lamb tenderness and a magical aroma. The meat is simply poured with one of these products, spices and garlic are added. Marinating time depends on the freshness of the meat. On average it is 12 to 24 hours.
Lemon marinade for pork and chicken skewers
Suitable and lemon marinade. You will need the juice of one lemon, 2-3 cloves of garlic, mint, onion, 4 tablespoons of olive oil, black pepper and salt.
And one more option - lamb is soaked for 6 hours in strong tea, then washed, pieces of meat are pricked on a fork and marinated in finely chopped onions.
Unlike lamb, beef is rarely used for barbecue. Therefore, few people know how to properly prepare the marinade for this meat. It's actually pretty easy to prepare. Chunks of beef rubbed ground pepper, three finely chopped onions and poured with 50 milliliters of vinegar. You need to marinate the kebab in a cold place, under pressure in a glass bowl for three hours.
When using wine, the marinade is softer. It is better to choose red wine. A glass of dry red wine is mixed with four finely chopped onions and three cloves of chopped garlic. Spices and salt to taste. The meat is marinated for three to five hours.
If kefir is used for the marinade, the duration of pickling increases to six hours. One finely chopped onion is mixed with ground pepper and salt. The meat is covered with this mixture and completely filled with kefir.
The meat is marinated very quickly, it feels good without a refrigerator, it is excellent and quickly fried on the grill. And it's very tasty.
Yes, this marinade is suitable for any meat (lamb, beef, pork) and poultry barbecue.
barbecue marinade recipe
This marinade recipe does not have strict proportions of what and how much - it is important to observe and understand the principle here.
The basis of this marinade is vegetable oil. The best option- unrefined sunflower homemade. A little oil is needed. You should not drown the meat in oil, since it will not be possible to squeeze it (meat), the oil will drip onto the coals and burn. It would be more correct to mix the pieces of meat in the marinade every 30-40 minutes. But if there is no time or desire - drown.
The next ingredient is spices. Black (not red) hot pepper, allspice, coriander. All this must be passed through a home mill - spices are needed quite coarse grinding. But store dust for barbecue is not suitable.
And we also take suneli hops, quite a bit of dry cilantro and tarragon (if we can get it). Salt is calculated according to the amount of meat.
And now we take an enameled bowl, pour 150-200 ml of vegetable oil into it, load spices and herbs, salt, mix well, add meat and mix very well again. So that each piece of meat is in the marinade.
We leave the meat under the marinade and proceed to the second part of the action - now we need onions. It is better if the onion is small. You need a lot of onions - at least 500 g for every kilogram of meat.
We clean the onion, but do not cut off the spouts and tails from the bulbs. We cut the onions lengthwise into four parts (cross to cross). If the bulbs are large - into 6 parts. 1-2 onions cut very finely, mixed with salt and "zhmakaem". We introduce this mixture of onion and salt into the meat, mix, add onion quarters - onions that must be turned on top so that the onions lie cut down on the meat. To have contact. If necessary, add vegetable oil - and pieces of meat, and onions - everything should be under the film of marinade and spices. If in doubt, add more oil, then drain in a colander to drain excess oil.
The meat marinates quickly enough, but it is better to keep the kebab in the marinade overnight.
Pieces (not pieces, namely pieces - the kebab should be large, then it will be juicy) of meat are strung on skewers according to the classics: meat-onion-meat-onion, etc. Meat around the edges of the skewers. We pierce the onion with a skewer through the middle - when cooking the kebab, the “noses” and “tails” will burn, and you will get a real delicious “barbecued” onion, if you know what I’m talking about. This is a must try.
The only problem with this kebab marinade is that it is a hassle to prepare the kebab because initial stage oil drips on the coals and you need to constantly knock down the fire. However, the barbecue turns out to be very tasty and this compensates for all the trouble. By the way, under such a marinade, even very lean beef becomes a delicious barbecue.
Ready barbecue served in red and white wines, cold vodka and good cognac.
Bon appetit and good mood!
russkayakuhnya1.ru
How to make marinade for barbecue in Caucasian style
I wonder how to make a Caucasian barbecue marinade? In this case, you should read this recipe, which explains everything better than YouTube. Usually Caucasian shish kebab is made from lamb. The meat of this animal has a special taste. To make lamb skewers delicious, it is important to properly prepare the marinade. There are several marinade options for this meat, and all of them are given in this article. Each of them has a detailed description, so there will be no difficulties.
Caucasian marinade for barbecue
For 1 kilogram of meat, 0.5 kilograms of tomatoes are taken, the same amount of onion is chopped and mixed, salt and spices are added. Meat and vegetables are laid out in a glass bowl, and marinated for 4 hours.
Wine marinade for pork barbecue with adjika
For 1 kilogram of meat, 1 cup of dry white wine, 4 tablespoons of adjika (spicy), 3 small onions, 2 cloves of garlic, salt, spices are taken. Vegetables are cut into small pieces. Mixed with wine and spices. Add this mixture to the meat and put it in the refrigerator overnight.
A marinade made from yogurt or kefir, or soy sauce will help to give lamb tenderness and a magical aroma. The meat is simply poured with one of these products, spices and garlic are added. Marinating time depends on the freshness of the meat. On average it is 12 to 24 hours.
Lemon marinade for pork and chicken skewers
Lemon marinade will work too. You will need the juice of one lemon, 2-3 cloves of garlic, mint, onion, 4 tablespoons of olive oil, black pepper and salt.
And another option - lamb is soaked for 6 hours in strong tea, then washed, pieces of meat are pricked on a fork and marinated in finely chopped onions.
Unlike lamb, beef is rarely used for barbecue. Therefore, few people know how to properly prepare the marinade for this meat. It's actually pretty easy to prepare. Pieces of beef are rubbed with ground pepper, three finely chopped onions and poured with 50 milliliters of vinegar. You need to marinate the kebab in a cold place, under pressure in a glass bowl for three hours.
When using wine, the marinade is softer. It is better to choose red wine. A glass of dry red wine is mixed with four finely chopped onions and three cloves of chopped garlic. Spices and salt to taste. The meat is marinated for three to five hours.
If kefir is used for the marinade, the duration of pickling increases to six hours. One finely chopped onion is mixed with ground pepper and salt. The meat is covered with this mixture and completely filled with kefir.
For the marinade, you can use carbonated mineral water. For 20 minutes, the beef is rubbed with spices and salt, then it is completely filled with soda. Marinate for six hours in the refrigerator.
answerclub.com
Caucasian barbecue
That's why step by step recipe you can cook real caucasian juicy barbecue lamb in the most delicious marinade.
Ingredients
- 3.5 kg lamb
- 6 bulbs
- 70-80 ml vegetable oil
- half a lemon
- 4-5 tsp salt
- ground black pepper to taste (about 15-20 peas or 1 tsp ground)
- a few sprigs of thyme
- 1 tsp ground paprika
- 2 bay leaves
- 2/3 tsp ground coriander
- 0.5-1 tsp dried basil
- a pinch of red hot pepper
- a pinch of zira
Recipe for cooking at home
- Rinse lamb thoroughly and wipe dry with napkins, cut into large pieces of approximately the same size. Crush the peppercorns thoroughly in a mortar.
- Put the meat in a bowl, add salt, pepper, all spices and mix. Peel the onions and cut into rings, 0.5 cm thick. Finely break the bay leaf, add to the meat along with onion and vegetable oil.
- Squeeze out all the juice from the lemon and strain it through a sieve, pour it into a bowl with marinated meat, stirring it quickly with a spoon. Cover the meat with a plate, put a pressure of 2-3 kg and refrigerate overnight.
- After 10-12 hours, you can start cooking Caucasian barbecue: string pieces of meat on skewers, alternating them with onion rings. Fry the kebab on the grill over smoldering coals for about half an hour. At the same time, periodically turn the skewers over and pour the meat with the remaining marinade.
- Serve lamb shish kebab hot, with any sauce and garnish of your choice. Bon appetit!
Rabbit barbecue
Turkey barbecue
Shish kebab of champignons
Lamb skewers in the oven
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Caucasian shish kebab.
Products: 1 kg lamb, 2-3 onions onion, green onion to taste, 1 tbsp. melted lamb fat, 5 tomatoes, 1/2 tkemali sauce, 1/2 cup table vinegar, 1 tbsp. dried barberry, 1 lemon, ground black pepper, herbs and salt - to taste.
Cut the meat into small cubes (30-40g), put in a bowl, sprinkle with salt and ground pepper, add finely chopped chopped onions, pour vinegar (lemon juice). Mix everything well. Cover the dishes with a lid and put in a cold place for pickling for 3-4 hours.
Then string pieces of meat on a skewer, alternating with onion slices, grease everything with tail fat and fry over charcoal.
Fry the kebab on the grill over hot coals without a flame for 10-15 minutes, turning the skewer so that the meat is evenly fried.
Garnish the finished kebab with green and onion, lemon slices or tkemali sauce and tomatoes, sprinkle with herbs and barberry.
Products: 100 g dried plums, garlic, salt, pepper, parsley or cilantro.
Sorted, washed dried plums put in a saucepan, fill with water so that it only covers them and boil. The broth is filtered, pitted plums are rubbed through a sieve, diluted with broth to the density of sour cream, crushed garlic, ground pepper, finely chopped greens, salt are added, Bell pepper, stir, boil and cool.
Products: 1.5 kg of tomatoes, 300 g of butter, 2 g of ground pepper, salt to taste.
iterate over fresh tomatoes, remove the stalks, wash in cold water, cut into slices, rub through a sieve, boil to a consistency heavy cream, season with melted butter, ground pepper, salt.
Central Asian barbecue
Uzbek Shashlik - Sihkabob
1 kg of lamb, 200 g of lard, 2-3 onions, 1 teaspoon of salt and cumin, 2 teaspoons of coriander, 1 teaspoon of black or red ground pepper, 4 tablespoons of grape vinegar.
lamb pulp and fat tail fat cut into pieces of 15-16 g, sprinkle with salt, cumin, pepper, coriander, add finely chopped onion and grape vinegar. Mix everything well. In order for the lamb to marinate better, put it in an enameled (porcelain, pottery poured) dish, press down on top with a load, cover with gauze and put in cool place for several hours (from 4 to 24 hours).
Then string 6 pieces on skewers, the last piece should be lard. Roast over smoldering coals, first with. on one side, then on the other until the juice is released and the formation golden brown. In order for the meat to cook evenly, wave the fan from time to time. If the fat drains and a flame forms, sprinkle the coals with diluted vinegar.
When serving, put the kebab together with the skewers on a plate, 2-4 pieces per serving or several servings at once. big dish, garnish with white onion rings sprinkled with black pepper, Serve separately fresh vegetables
Appearance - fried pieces meat and lard strung on skewers with onion rings.
The taste is very appetizing, fresh roast lamb with the sharpness of onions, peppers, vinegar, aromas of cumin and coriander.
Special shish kebab -- Titrama kabob
1 kg of meat, 2 onions and tomatoes, 1 head of garlic, 1 bunch of cilantro, dill, parsley and raikhon, 1 teaspoon of coriander, cumin, pepper and salt.
Divide the leg and loin of lamb together with the costal bones into pieces of 40-50 g each. Sprinkle with salt and all spices, mix and set aside. Peel the onion and garlic, chop the tomatoes and pass through a meat grinder along with all the herbs given in the recipe. Then mix the resulting green mass with meat and put in a cool place for 30-60 minutes. After that, string 5-6 pieces, along with the bones, on long skewers and fry over smoldering coals until golden brown,
When serving, remove the kebab from the skewers, put on plates and serve with fresh vegetables or sour fruits
Appearance-pieces fried meat with rib bones.
Taste roast lamb With own scent and the aroma of greens, the sharpness of garlic, onions, peppers and vinegar in the bouquet.
shish kebab from minced meat- Kiyma kabob
500 g of beef and lamb, 3 onions, 1 egg, 1 teaspoon of salt and pepper, 50 g of flour, 2 tablespoons of ground red pepper.
Pass beef together with lamb 2 times through a meat grinder. Add finely chopped onion to minced meat, a raw egg, sprinkle with salt and pepper, mix well. Then take about 50-60 g of minced meat in your hand, shape it into a sausage, string it on skewers, bread with flour mixed with ground pepper, and fry over coals like a regular barbecue.
When serving, put on plates 2-4 pieces. per serving, garnish with rings; onions or serve separately fresh vegetables and grape vinegar,
Appearance - fried chopped meat on skewers, similar to elongated cutlets.
Taste roast beef and lamb with its own flavor and pungency of onion and black pepper.
materials: http://skfo.ru, “ Uzbek cuisine” Tashkent 1982
Barbecue secrets.
1. Meat must be chilled and fresh, you will not get the desired result from frozen meat.
2. It is better to use a ham or loin young lamb, pork neck, beef - only tenderloin.
3. To make the barbecue juicy, cut the meat into at least 5 cm.
4. It is better to fry the kebab over the coals of hardwood trees, at a distance of 10-15 cm.
5. Soak the kebab in enamelware approximately 3-5 hours.
6. Use salt, pepper and onions, and do not get carried away with salt so that the meat does not give up all the juice.
It is important not to use finely ground pepper for the marinade. You need to grind it in a hand mill. Or you can ceiling. And before cooking, it must be calcined in a dry frying pan. Black pepper has a specific taste, it best emphasizes the taste of meat. And onions. It must be passed through a meat grinder and then squeezed out the juice. I add more Bay leaf, A little lemon juice and mineral water. And I marinate in this. Never add vinegar to raw meat. I spray the meat with vinegar after frying. I marinate lamb for 2 hours, beef for 8 hours. To better fry, you can make cuts on the meat. Do not be afraid, the juice will not flow out, there is a lot of it.
It is also very important to take good meat, young, fresh. Then it’s simple: we take the prepared pepper, salt, paprika, add it to the meat and pour it all sunflower oil. And we leave it overnight. All.
Caucasian marinade is onion, lemon and kiwi. This results in the softest and most delicious meat. Moreover, accuracy is not needed here. Take onions about the same as meat. And kiwi and lemon - a little. And together with kiwi it is better not to pickle for a long time, this is a quick marinade.
Shashlik? I’d rather tell you how to make a real Azerbaijani pilaf, otherwise you don’t know how to do it at all. Rice is wrong. You need the right rice, Basmati, Iranian, Azerbaijani, your Krasnodar one will not work. I soak the rice in salt water an hour before cooking. Then the rice must be boiled separately. You need to add lemon juice when you boil it. And try the rice, it should be a little crunchy. So that in no case is digested, you need to try it on the tooth. Then you wash it a little from gluten. You add turmeric.
You take a cauldron, melt ghee at the bottom, and put thin lavash. You take a slotted spoon and make a hill of rice. Then you water it ghee a little, you brew saffron in a small amount hot water and water the rice too. And you soak a waffle towel in cold water, squeeze it out and put it on top of the rice. And on a towel cast iron pan. And so you cook for 45 minutes. And then it turns out crumbly.
And for barbecue I do salted cucumbers. Right here, on the spot, they are salted in 20 minutes. I add salt, bell pepper and hot pepper, dill and garlic to the cucumbers. No brine is needed. Cucumbers with spices - in a bag. Hold for 20-30 minutes and you can eat.
Lamb doesn't need special marinades: some mountain herbs (basil, oregano), onion, salt and pepper. This is all. We marinated lamb on a spit, also with mountain herbs and with a pesto-like sauce made from our herbs and walnuts.
beef kebab in tea marinade
- 1 kg beef neck
- 300 g onion
- 2 g ground black pepper
- 7 g salt
- 2 tooth garlic
- 10 g milk oolong
- 150 ml carbonated mineral water
- ½ lemon
Step 1. Rinse the meat under running water and cut it into a cube of about 3-5 cm. Transfer the meat to a deep bowl.
Step 2. Cut the onion into half rings, rub the garlic cloves on fine grater.
Step 3. Add tea, salt, pepper, chopped onion, garlic and mineral water to the meat. Also add lemon juice.
Step 4. Mix everything thoroughly so that the tea leaves are saturated with moisture and begin to give off their aroma. Tea Milk Oolong will give the meat a delicate aftertaste of cream.
Step 5. Put the meat in the refrigerator so that it marinates for 3-6 hours.
Step 6. Bake the marinated meat over hot coals, stringing it on skewers or laying it on a grill grate.
Shish kebab "Lamb"
- 1 kg lamb fat (so called hind leg lamb with saddle)
- 20 g dried tomatoes
- 10 g ground coriander
- 3 g cumin
- 5 g sweet paprika
- Salt and pepper
- 250 g onion
- 25 g parsley
- 25 g cilantro
- 100 ml olive oil
- 100 ml water
Step 1. Cut the processed lamb into medium pieces (45-50g) and mix with spices.
Step 2. Chopped onion, chopped greens, dried tomatoes, salt, mix until juice appears in the marinade.
Step 3. Mix the lamb in spices with the marinade, add water, vegetable oil and marinate for 6 hours.
Step 4. We fry the meat on skewers over the coals to the desired degree of roasting.
Veal shish kebab in spicy marinade
- 10 pieces of veal on the bone
- 3 tooth garlic
- 70 ml soy sauce
- 20 g flower honey
- 5 g salt
- 5 g fresh sage
- 60 ml olive oil
Step 1. Rinse the meat under running water, cut into portioned pieces. Transfer the meat to a deep bowl.
Step 2. Grate the garlic on a fine grater, chop the sage. Add to meat.
Step 3. Add soy sauce, honey, salt and olive oil. Mix thoroughly.
Step 4. Put the meat in the refrigerator for at least 3 hours to marinate it.
Step 5. Bake the marinated meat over hot coals, stringing it on skewers or laying it on a grill grate.
Barbecue of lamb tongues
- 5-6 lamb tongues
- Salt and pepper
- cilantro, dill, parsley, red onion - for serving
- Pita
For satsebeli sauce (ingredients for 2 kg of sauce) :
- 770 g tomato paste
- 2 g dry chili
- 5 g saffron
- 5 g ucho-suneli
- 5 g coriander
- 20 g garlic
- 20 g cilantro
- 25 g salt
- 20 ml vegetable oil
- 900 ml water
Step 1. Boil lamb tongues (5-6 pieces) for 25 minutes.
Step 2. Cool, peel, salt, pepper with freshly ground pepper to taste and fry on the grill for 5-6 minutes.
Step 3. To prepare the sauce, mix all the ingredients.
Step 4. Serve on pita bread with red onion mixed with herbs (parsley, cilantro, dill) and satsebeli sauce.
Beef skewers in oyster sauce
- 200 g beef
- 25 g fish sauce
- 10 g ginger
- 3 g freshly ground pepper
- 40 g oyster sauce
- 25 ml sesame oil
Step 1. Marinate the beef with all the ingredients for 3-5 hours.
Step 2. Prepare the coals. Grill beef on skewers evenly on all sides until cooked through.
Veal shish kebab
- 1 kg veal
- 150 g onion
- 12 g rock salt
- 2 g black pepper
- 25 ml vegetable oil
- 100 ml carbonated mineral water
Step 1. Cut the meat into square-shaped pieces (50-60 g).
Step 2. Add onion cut into half rings, salt, black pepper, vegetable oil and leave to marinate for at least 6 hours.
Step 3. Put on skewers and fry on the grill until cooked.
Lamb skewers
- 200 g lamb saddle
- 20 g smoked vegetable oil
- 5 g smoked red adjika
Step 1. Cut the meat into pieces weighing 50 g and lightly salt.
Step 2. Lubricate fragrant oil.
Step 3. Put the meat on the previously prepared grill and fry for 6 minutes.
Step 4. Lubricate the meat with adjika and fry for another 2 minutes.
Step 5. Put the meat on grape leaves and garnish with onions and pomegranate seeds.
Baked kid ribs
For marinade (for 1 serving - 150 ml)
- 6 g garlic
- 6 g table mustard
- 6 ml vegetable oil
- 2 g seasoning "5 peppers"
- 3 g zira
- 3 g cumin
For filing:
- 5 g thyme
- 5 g rosemary
- 5 g chili pepper
- 5 g mini chili peppers
- 2 g flower salt
- 10 g demi-glace sauce*
Step 1. Mix all the ingredients for the marinade, rub the ribs thoroughly with the resulting mixture and leave to marinate for 3 hours.
Step 2. Grill the pre-marinated goat ribs until golden brown(depending on the size - 30-40 minutes).
Step 3. Serve with demi-glace sauce. Garnish with thyme, rosemary sprig, mini chilli and flower salt crystals.
(*Demiglas
Carrot - 150 g
Garlic - 100 g
Celery root - 150 g
Celery stalk - 100 g
Vegetable oil - 200 ml
Beef bones - 1 kg
Tomatoes - 100 g
Tomato paste - 30 g
Leek - 100 g
White wine - 500 g
Black pepper (peas) - 1 g
Bay leaf - 2 g
Allspice - 2 g
Water - 50 ml
Cooking
Chop BEEF BONES INTO SMALL PIECES. Cut carrots, onions, celery into large cubes and fry in a pan for five minutes; cut tomatoes into cubes. Add to mix tomato paste and tomatoes and fry for another 10-15 minutes.
AT THIS TIME, BAKE BEEF BONES IN THE OVEN at 180 degrees for 30-40 minutes until golden color. Remove from oven and stir in vegetable mixture.
PUT EVERYTHING IN A DEEP POT, add white wine and simmer gently for one to two minutes to evaporate the alcohol. Add water, pepper, bay leaf and simmer over low heat for six to eight hours, stirring occasionally so that the bones do not burn. Remove the saucepan from the heat, strain the sauce through a sieve into the saucepan and simmer until thickened for another three to four hours.)
Medallions on coals
- 300 g beef tenderloin
- 50 g olive oil
- 10 g rosemary
- 5 g salt
- Fresh vegetables
Step 1. Peel a piece of beef tenderloin and cut into small pieces of 250-300 g each.
Step 2. Marinate in olive oil with rosemary and salt.
Step 3. Grill to your desired doneness.
Step 4. Grilled vegetables are ideal for medallions: zucchini, red onion, eggplant, bell pepper, champignons and cherry tomatoes.
Flank steak with truffle oil
- 85 g flank steak
- 1 tooth garlic
- 100 ml olive oil
- Thyme (a pinch)
- Rosemary (pinch)
- red chili pepper
- Salt flakes (to taste)
For truffle oil:
(30 g per serving)
- 500 g butter
- 20 g truffle paste
- Black pepper (to taste)
Step 1. To prepare aromatic oil, combine rosemary, thyme, garlic and olive oil and grind in a blender.
Step 2. Lubricate the meat with fragrant oil and fry on the grill on both sides, bring to readiness in the oven.
Step 3. To prepare truffle oil, mix truffle paste, butter and black pepper.
Step 4. Put the meat on the board and serve with truffle oil.
Shashlik! Few people do not tremble in the heart and do not draw a picture of a wonderful evening by the fire. The most tender meat on the coals, a leisurely conversation, the aroma of smoke ... I apologize to the vegetarians, but we will talk about meat. I think every family has a favorite barbecue recipe, it's useless to argue and discuss here)) Just try my barbecue, and then we'll talk!)))
So, we choose meat. Of course, fresh, not frozen. Best for pork barbecue in Caucasian style pork neck, this meat is tender and soft, with fat. Cilantro gives a delicious flavor to meat, onions and wine - softness and delicate taste. But I'll tell you a secret: fresh meat can not be marinated at all! Just add salt and pepper.
We cut the meat into medium pieces - 3-4 cm long and 2-3 cm wide, so that it is convenient to put on skewers.
Cut the onion into half rings, add to the meat.
Add pepper and paprika.
Rinse, dry and finely chop the cilantro along with the twigs. Break the bay leaves into small pieces.
Let's pour dry wine.
Mix the meat with onion and cilantro with your hands, squeezing a little juice from the onion and herbs, but not from the meat!
Leave the meat to marinate for exactly the time until the brazier is ready - 20-30 minutes. Now add salt to the meat, mix again and put the pieces of meat on skewers, removing onions and herbs (they will burn and add bitterness to the kebab). The coals should be hot, but not burning. Aerobatics- guess the temperature of the coals so that you don’t have to fill the fire))) But if the fire appears, sprinkle the meat with plain water. For other parts of pork, except for the neck, water with the addition of lemon is suitable.
Caucasian barbecue does not like fuss, you do not need to constantly turn the skewers: 2-3 minutes on one side, the same amount on the other.
Serve greens, vegetables and onions from the marinade to the barbecue. Fragrant, tender meat with such side dishes will win the hearts of your family and guests! Here we have such a Caucasian barbecue from pork. Maximum meat quality and minimum intervention!)))
cilantro, tomatoes and onions - best supplement To delicious meat! Bon appetit!
Pork barbecue in Caucasian style was a success! Crispy fat, fragrant meat, herbs and pickled onions - that's all you need for a great meal in nature!
Pork skewers are one of the most popular dishes. 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 they concern the preparation of marinades.
At its core, a marinade is a mixture in which meat is soaked. This mixture consists of acids (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 will be fresh, fresh boneless meat with moderate amount fat. Pork freshness is determined pleasant smell, and on the cut - 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 aromatic, but beef, lamb or chicken breasts.
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 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 enameled, glass or ceramic pan. It is not recommended to use aluminum and plastic container, because during the marinating process, the meat can absorb harmful substances, distinguished by dishes.
Marinade composition
What products and spices will be needed depends on the chosen pickling recipe. So for 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. Take advantage ready 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:
- We cut the pork into medium-sized cubes, approximately like 4 matchboxes folded into a cube.
- 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.
- Put the meat in the onion and mix everything.
- Add seasoning, stir.
- Add vinegar and mix again.
- 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.
- Before you start stringing on skewers, the meat needs to be salted.
- Grill by placing skewers over hot coals.
- Ready meal Serve 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 spices, you can purchase ready-made store seasonings or use the mixture to your liking. 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, cranberries, 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, then the dish will become unpleasant 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 more long time- about 12 hours, better - a day.Kefir marinade does not contain a large number spices.
During the cooking process, it is necessary that kefir gradually soak the meat. For this, in prepared in the usual way onion and meat, pour in kefir and mix. Add sugar and mix again. Let the meat brew for an hour room temperature. Then we put it in the refrigerator, leave it to soak for 10-11 hours.
For cooking 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 variants marinade is vinous. 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:
- After peeling the garlic and onions, finely chop them by hand with a knife or use a blender.
- Mix the resulting mass with finely chopped basil and pepper.
- We cut the meat into pieces.
- We rub each piece with the resulting onion-garlic-basil sauce.
- We put the meat in a deep bowl, pour the rest cream sauce of garlic and onion and pour cream.
- We put in a cool place for 6 hours.
- Drain the marinade before frying.
- 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 the role sour ingredient mineral water takes over. 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.
cook tasty dish You can also use ready-made marinades. Their range is amazing. On the shelves of shops there are pickles with mustard, on pomegranate juice, marinades with pieces of fruits and vegetables, classic marinades. Their advantage is more fast process pickling.
Little tricks in cooking barbecue
- If the barbecue is cooked in the summer, then the meat should be cut into more large 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.
To make everyone happy at the picnic good barbecue, we invite you to learn all the secrets of its preparation from this video
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