How to marinate pork skewers in Caucasian style. Kefir pork skewers recipe
- real creative process and every little thing matters here. It is believed that the marinade is no less important than the meat itself, and preparing it correctly is a whole art. Where, if not in the Caucasus, do they know a lot about barbecue?
What is the marinade for?
Pre-treatment of meat with the help of marinating is necessary not only to improve the aroma and taste of the barbecue, but also to cook it faster, improve the consistency of the product.
There are many types of such sauces. In the Caucasus, shish kebab is traditionally prepared from young lamb, while it should be steamed, and the lamb, ideally, is dairy. Special attention is given to the marinade, which can be prepared in several ways.
Caucasian marinade for shish kebab classic
Traditionally for pre-treatment mutton or lamb liquid is not used. You will need onions (at the rate of 2 kg per 2-3 kg of meat), black pepper coarsely ground or chopped in a mortar, salt to taste.
For marinating, they take a rather deep dish and put all the ingredients in layers in it.
At the bottom - onion, cut into rings, salted and peppered, then a layer of lamb pieces, a layer of onions and so on. The onion is laid out last. Leave to marinate in a cool place for at least 4 hours, and preferably all night.
With tomatoes
For this marinade, you need tomatoes, onions, peppers and salt. Tomatoes are crushed, onions are cut into rings, salt and pepper are added. All this is combined with pieces of lamb and left for several hours to soak. A kilogram of meat will require half a kilogram of onions and tomatoes.
With different spices
In this case, lamb is marinated using different spices and the result is a very tasty barbecue.
For three kilograms of meat you will need:
- onion - 6 pieces;
- lemon - half;
- vegetable oil - 70 grams;
- black peppercorns - 15 pieces;
- salt - 4 teaspoons;
- ground paprika - a teaspoon;
- bay leaf - 2 pieces;
- dried basil - half a teaspoon;
- ground coriander - two thirds of a teaspoon;
- zira and hot ground red pepper - a pinch each;
- a small bunch of thyme
Place the lamb pieces in a bowl. Grind peppercorns in a mortar. Add all spices, salt and pepper to the meat and mix. Here also send a broken bay leaf, chopped onion rings and vegetable oil. Squeeze the juice of a lemon, strain it and also pour it into a container. Mix everything, put a plate on top and put oppression (about 2-3 kg). Leave to marinate overnight in a cold place.
With grape vinegar
For a kilogram of meat, you need to take the following ingredients:
- grape vinegar - 50 grams;
- onion - 500 grams;
- cilantro, parsley - to taste;
- pepper;
- salt.
sliced portioned pieces Salt, pepper lamb or pork and shift with onion, cut into rings. Dilute the vinegar in 500 ml of water and pour over the meat. Cover the container with a lid and place in cool place for three hours.
With sparkling water
For this marinade in a Caucasian style, you do not need anything but fresh lamb, sparkling water, salt and pepper. The chopped meat is sprinkled with salt and pepper, poured with sparkling water and left for no more than 2 hours, otherwise it will turn out tough.
With wine
It is believed that wine makes the marinade softer. The best option- red dry. For a glass of wine, you need to take three onions and three cloves of garlic. Finely chopped garlic and onion rings are mixed with wine, pepper and salt and poured into the meat. The marinating process lasts about three hours.
With soy sauce
Pour lamb with soy sauce, add finely chopped garlic, salt and pepper. Marinate for 12 to 24 hours depending on the freshness of the meat.
With kefir
Pieces of lamb are sprinkled with salt and pepper, chopped onion and all this is filled with kefir. Marinating will take six hours.
With oranges and walnuts
For this marinade are used the following ingredients(per 1 kg lamb):
- red wine - 2 liters;
- walnuts - 300 grams;
- oranges - 0.5 kg;
- cinnamon, coriander, black pepper, rosemary - to taste.
Mix all the ingredients of the marinade, put the pieces of meat in it and leave for 10 hours.
With koumiss
Young lamb should be marinated in a mixture of koumiss, onions, tomatoes and spices. First, the meat is cut into small cubes, salted, peppered and placed in a deep bowl. Then add chopped onions and tomatoes into rings and mix gently so as not to break. Next, put chopped cilantro, parsley, garlic, pour koumiss and leave for several hours.
with pomegranate
The composition of this marinade includes pomegranate seeds, onions, parsley and cilantro, salt and black pepper. spread in a container, salt and pepper, mix. Onion and herbs are cut separately, pomegranate seeds crushed in a blender are added to them, this mixture is poured into the meat, mixed, covered with a lid and marinated for two hours.
Quick marinade
For this marinade, you only need onion, kiwi and lemon. You need as much onion as meat, and kiwi and lemon - to taste, but not much. Cut all the ingredients, combine them with meat and let it brew for no more than two hours. Thus, a very soft kebab is obtained.
The recipe is universal
This marinade can be suitable not only for lamb, but also for pork and chicken, from which kebabs are most often made in Russia.
To prepare a Caucasian marinade, you need to know what ingredients to take and in what quantity, but also their proportions, and the sequence in which they are added.
Salt
Without it it is impossible to imagine meat dish. Its quantity matters. Salt should be moderate, ideally 1 teaspoon is required for 1 kg of meat. It is important to put salt first, it is she who will give the meat the right taste at the first stage of cooking. Sprinkle the lamb pieces with salt and mix thoroughly so that each one is soaked with it.
Onion
The next product is onion. It must be grated and squeezed through gauze juice or passed through a juicer. Pour this juice over the meat.
Vegetable oil
The best for marinade is vegetable unrefined. You need very little oil - no more than 50 grams.
Spices
This is coriander, hot black pepper, allspice, suneli hops, tarragon and cilantro. There are no strict proportions - they are taken to taste.
You need to keep the meat in such a marinade in a cold place all night.
However, there is an opinion that the most important thing in barbecue is still the taste of young lamb, which is good in itself, so it is better not to overdo it with marinades. Not in vain classic version in Caucasian style, it only involves salt, pepper and onion.
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 is unrefined homemade sunflower. 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 into it vegetable oil, 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 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 will help to give lamb tenderness and a magical aroma, or soy sauce. 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 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.
For 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. Bay leaf finely break, add to the meat along with onions 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: Thread 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
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Shish kebab of champignons
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Caucasian shish kebab.
Products: 1 kg of lamb, 2-3 onions, green onions 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, fill 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 with a load, cover with gauze and put in a 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.
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 is unrefined homemade sunflower. 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 - the spices need a rather 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's a hassle to cook the kebab, because at the initial stage, the oil drips onto 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.
Serve ready shish kebab in red and white wines, cold vodka and good cognac.
Bon appetit and good mood!
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!
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