Recipe for kebab marinade without vinegar. Wings in spicy sauce

Shashlik without vinegar will allow you to enjoy the gentle and soft meat. Acetic acid deprives the dish of many useful substances, so it is better to refuse it. Moreover, there is great amount marinades that will help you prepare an excellent kebab!

Kebab without vinegar recipes.

Recipe with olive oil and basil.

Chop two onions into slices. To them add 4 tbsp. l. olive oil, a teaspoon of salt, a pinch of red and black pepper, 2 tsp. dried basil. Stir the mixture well, leave to marinate for 3 hours in the refrigerator. The marinade is designed for 2 kg of any meat.

Recipe with lemon juice.

For 2 kg of meat, take two chopped onions, juice of one lemon, 15 black peppercorns, juice of one lemon, a couple of teaspoons of salt, dried herbs - basil, marjoram, dill and parsley. You can also add a few rings of sweet pepper and tomato slices. Vegetable pieces must be strung between meat pieces.

Option with kefir.

In order to get 3 kg of kebab, take 1 liter of kefir, 4 chopped onions, 3 teaspoons of salt and 2 teaspoons of granulated sugar. Also add three pinches of black pepper. Marinate the meat for at least three hours in the refrigerator.

Option with lemon juice and mineral water.

This is one of the most quick marinades. For 3 kg of meat, prepare the juice of one lemon, ½ liter of mineral water, dry spices(parsley, basil, dill), barberry, cumin, salt, peppercorns. You can fry in an hour and a half.

if you love chicken wings, we recommend that you familiarize yourself with the information provided.

Pork skewers without vinegar.

You will need:

Pork - 2 kg
- salt - 2 teaspoons
- ground black pepper, red ground pepper- 0.5 tsp each
- garlic clove - 2 pcs.
- onion - 4 pcs.
- light beer - 655 ml
- ground coriander - 1.33 tsp.

Cooking:

Chop the pork into pieces, and chop the onion. Crush garlic with spices. Stir everything, pour beer, marinate for 5 hours. Add the sauce just before frying.

Learn how to marinate. cook juicy meat dish As it turns out, it's not hard at all!

Oriental recipe.

Required products:

Garlic cloves - 5 pcs.
- honey - 3 tbsp. spoons
- ginger root - 3 cm
- dry wine, soy sauce - 225 ml each
- ground black pepper - 1.5 teaspoons

Cooking steps:

Cut the meat into slices. Rub the ginger and garlic on a grater. Warm up the honey a little. Stir all the ingredients, pour in the sauce, wine, pepper. Marinate for 4 hours in a cool room.

You will also like the article about . We provided in it a large number of recipes and valuable advice.

Acetic acid softens tough meat fibers, so it is often included in kebab marinades. However, it is not very useful for human body, therefore, if possible, it is better to replace it with other products - lemon, kefir, beer, wine, etc. The taste of the skewers will not deteriorate from this!

How to marinate meat for barbecue without vinegar.

"Shashlik in white wine"
Pork (neck) - 1.5 g
Dry white wine - 1 bot.
Bulb - 5 pcs
Salt
Pepper
Recipe "BBQ in white wine"
Shish kebab does not tolerate female hands ...
Who would resist! So my husband feeds us barbecue.
The meat is cut into pieces, folded into a pan. Onion rings are also cut there (or how it will turn out).
Salted, peppered, seasoned, kneaded by hands (kneaded).
It is poured with wine and mixed, rammed.
It stands in the cool ... how much it was - I can’t say for sure. Hours 2-3…
The meat is slowly grilled on coals, sprinkled periodically wine marinade. Onions - separately, on the grill. Served on skewers... with smoke... and red wine!
————————
"Shashlik in Pork Mayonnaise"
Meat - 1 kg
Luka - 2 pcs
Mayonnaise - 150 pcs
For
Bay leaf - 2 pcs
Recipe "Shashlik in Pork Mayonnaise"
Cut the meat into large pieces and place in a bowl.
Onion cut into rings
Salt the meat and add spices. Mix.
Add bay leaf
Lay out chopped onion.
Add mayonnaise and mix well. Marinate the skewers for at least two hours.
Shish kebab strung on skewers, put on the grill and grill on coals until tender.
Bon appetit!!! Served as a side dish for barbecue fresh vegetables, sauces and necessarily greens. Red wine goes very well with barbecue.
———————
"Shashlik "From the husband""
Meat (preferably pork - neck, shoulder blade, or whoever prefers, you can lamb and chicken)
Brisket
Goulash
Mineral water
Tomato juice
Mayonnaise (it is better to take the fattest one)
Onion - 1 pc.
salt
Pepper
Recipe "Kebab "From the husband""
We cut the meat into pieces, whoever loves what, then we love more big pieces, because the barbecue is juicier.
Put in a deep bowl and fill with sparkling water. We wash the meat well (during the washing, the veins leave a little - we throw them away) and drain the water.
Next, pour the washed meat with tomato juice so that the juice covers the meat a little on top and leave for 30-40 minutes.
then wash the meat again mineral water.
Next, add mayonnaise to the washed meat, onion, cut into rings, salt and pepper to taste (no other spices are needed) and let it brew for about 1 hour or a little longer.
Then, like everyone else - on a skewer and on the grill.
Cooking is not very laborious, as the description, but the result is good.
Due to carbonated water, all dense veins are removed, and tomato juice softens the meat.
On a skewer, the meat acquires a reddish tint due to tomato juice and looks like it can be eaten with the eyes. And the taste - you can't pull it off.
Try it, you won't regret it.
Bon appetit!

So: Who marinates meat with vinegar? Buy ayran in the store and marinate it with salt, onion and pepper. And you can sprinkle a ready-made barbecue with vinegar.

Try like this: Salt, pepper, coarsely chop the onion and pour:
- white dry wine;
- mayonnaise;
- porter beer;
- dairy products

As an option: My recipe is very simple: cook the meat, cut the onion there, spices for the meat, and mix thoroughly, squeezing the pieces of meat in the palms, and so several times a day, then add a little maonnaise / i.e. meat marinated in own juice, When you put it on fire pour dry white wine, Bon appetit!

As an option: Fresh meat + a lot of onions. Or + pomegranate juice + mineral water. Or + mayonnaise, or + rye bread-1pc, only the crumb! All options with any meat are simply amazing!!! Good luck!

As an option: Marinades for barbecue:
1) pomegranate juice, pepper, coriander, chopped onion;
2) dry wine, onion, salt, pepper, spices;
3) grape vinegar, salt, bay leaf, cloves, nutmeg, parsley root, onion, carrot, garlic;
4) red or white dry wine, grape vinegar, carrots, onions, cloves, bay leaves, garlic, cumin, allspice;
5) onion, sour tomato;
6) dry red wine, bay leaf, juniper, black pepper;
7) kefir, White bread, onion, salt, pepper;
8) finely chopped onion, lemon, bay leaf, pepper, tomato, herbs. Layer meat and spices;
9) onion, parsley, dill, tomatoes, salt, pepper - marinade for fish.
10) 8 tbsp yogurt, 3 garlic cloves, crushed through a garlic press, a cube of 2.5 cm grated ginger, juice of 1 lemon, 1 tbsp ground turmeric, 1 tbsp ground coriander, 1 tbsp. l ground cumin, 1 tbsp garam masala, 1/2 tbsp ground hot red pepper - chili, salt - to taste.
Mix well and use as a marinade.

Maybe you are right: Cut the meat, rinse and put in a saucepan, add chopped onion, beer, mayonnaise, bay leaf and pepper.
Stir and leave to marinate in the cold for 3 hours.
In general, the barbecue recipe allows you to marinate meat for longer. You can leave it all night, and in the morning go with meat and barbecue to nature!
Season with salt just before skewering. Heat the remaining marinade in the pan over low heat until the onion is cooked. After cooking, put the kebabs in a saucepan and leave to sweat for another 15 minutes. So the meat will turn out very tender and juicy.
The recipe for pork skewers is very simple and allows for some variation in spices!

Try like this: In beer with mayonnaise, an excellent barbecue is obtained. For 2 kg of meat, 0.5 l. mayonnaise and liter light beer. As always, cut meat, onions. Salt, add a couple of tablespoons of sugar (so the crust will be fried), pepper. Add mayonnaise and beer. Stir and leave for 3 hours. By the time you make a fire and light the coals, the kebab will be ready to be fried. The meat is the most tender. And what is the aroma, you can not even imagine.
Sometimes I add liquid smoke to the marinade.

AND SOME MORE POSSIBLE OPTIONS FOR SHASHLIK MARINADES

1. Finely grated onion or even onion juice combined with different seasonings can be a great marinade.

2. In Uzbekistan, mineral water is often used to prepare marinade. In this case, you should not spare various spices. Otherwise, the meat will turn out fresh.

3. In the East, marinades based on fermented milk products. Kefir-based marinade is especially good for cooking poultry kebabs. As seasonings, you can use lemon, mint, cilantro, pepper, ginger, curry.

4. Lemon juice combined with big amount onions and spices are also perfect for barbecue. Lemon juice serves great alternative vinegar, they can marinate even fairly tough meat.

5. Olive oil first pressing, combined with lemon juice and herbs, also marinates meat perfectly. The taste in this case largely depends on the choice of spices.

6. If you like Chinese cuisine, then try marinating the meat in a mixture of soy sauce, dry wine, garlic, ginger, pepper and honey.

7. Recipe from Greece - soak the meat in the mixture pomegranate juice and vodka, in a 4:1 ratio.

8. Such a mixture is also proposed: dry wine, grated apples, granulated sugar, onions, salt, pepper and a little vegetable oil.

9. In the south, meat is often marinated in sour fruit compotes.

12. You can marinate meat in tomato juice, in which ketchup is added for spiciness.

13. As a base for the marinade, you can use ordinary kvass combined with onions and honey.

14. Ready mustard mixed with beer and each piece of meat collapses in this mixture. You can add salt and pepper for taste. You need to keep the meat in such a marinade for several hours.

15. If possible, marinate the meat in sea buckthorn juice with the addition of various spices.

16. Some of our compatriots use chilli sauce diluted with water for marinade.

17. Naturally, a great marinade comes from grape juice better than freshly squeezed.

As an option: Try: meat (pork or turkey fillet), salt, pepper, a little granulated sugar, onion rings, spices (more), finely chopped dill, mayonnaise, mix everything, pour beer and let stand overnight.

Pirosmani-style lamb kebab: slices of tomatoes and cucumbers, onion rings, and adjika as a sauce are added to lamb with a bone.

In Caucasian style: Kazim Guliyev in his kitchen kingdom. Fillets are great for barbecue, as well as neck chop and lamb back he advises.

No vinegar. Chef Kazim Guliyev, whom fate threw from Azerbaijan to Estonia thirty years ago, knows the secret of a real barbecue. Kazim honed his skills first in the military unit, where he served as a cook, then in the hospital, and now he works in the Pirosmani restaurant, where he cooks barbecue every day. And he's absolutely right about the vinegar.

It's still an hour before noon, but the delicious aroma of meat grilled on coals attracted dozens of food lovers to the courtyard of the Pirosmani restaurant, which settled under the Nõmme pines in Tallinn.

Meanwhile, today is a weekday day, which once again indicates that here, in the oasis Georgian cuisine, the best in Tallinn and the most famous barbecue.

Lemon instead of vinegar
Are there really no gray pieces of meat floating in vinegar, as I remember from a long time ago when I first saw how a barbecue is cooked?

To my question, a gray-haired blue-eyed Azerbaijani only shrugged his hands: “I don’t do that.” Strong vinegar, he explains, takes away flavor, color, and tenderness from the meat. He doesn't use garlic either.

According to Kazim Guliyev, cooking shish kebab is not an art, the main thing is to find good fresh meat. Season the pieces of pork or lamb with salt and pepper to taste and do not forget about the onion, which must be cut into rings.

When preparing lamb skewers, which the son of the mountains likes the most, he puts slices of lemon by eye to make the meat soft and tasty.

Before you put the meat on skewers and send it to bake on the coals, it should stand with seasonings for a day in the cold, at a temperature of two to three degrees.

“Prepare the meat for lunch today, and fry it for dinner tomorrow. That's the best way!" - I hear a simple, at first glance, recommendation, said as if it goes without saying. Of course, my teacher adds, meat can be aged not for a day, but less, but the result will be somewhat different.

However, this does not apply to tender meat chickens and turkeys. The cook seasons them only with salt, paprika powder and a little pepper, and lets them stand for two to three hours. And - immediately on the coals!

Chef's generous advice
Guliyev generously shares his skills. Meat, he teaches, should be cut in small pieces so that it cooks better.

Experience will come with time, the chef adds. To prevent the meat from burning, the coals should be sprinkled with salt water from time to time. In order for the meat to fry, 10-15 minutes are enough. Sliced ​​tomatoes and cucumbers, adjika, pita bread or whatever your heart desires can be served with barbecue.

It is clear that each cook prepares barbecue in his own way. Everyone has their own secrets that they will never share with anyone. “We also have our secrets,” says Kazim Guliyev with a sly smile.

To my question, what kind of shish kebab does he cook - Georgian or Azerbaijani, Kazim, without hesitation, answers: Caucasian shish kebab.

So be it. The main thing is that it is amazingly tasty.

Recipe

Pork or lamb shish kebab

1 kg pork or lamb
200-300 g onion, chopped
salt, pepper to taste
lemon slices for lamb skewers

Cut the meat into thin pieces, mix with onions, season with salt and pepper. Lemon should be added to lamb. Let stand overnight in the cold. Thread the meat onto skewers and grill over charcoal, turning the skewers from time to time to check for doneness.

Delicious barbecue time from May to August, but also under New Year We also love barbecue.

This is our national cult, Russian fun. We are offering to you 5 barbecue marinade recipes without vinegar . Pieces of meat for barbecue should be 5 by 5 cm in size.

Of course, there are a huge number of marinades. But the most important thing in barbecue is fresh, high-quality meat. It should not be winded, when pressed, it is easy to return the shape, not to smell.

1. Marinade for barbecue with basil and olive oil.

For 2 kilograms of meat (beef, pork or chicken). 2 onions cut into rings, 2 teaspoons dried basil, 2 pinches ground black pepper, 1 pinch red hot pepper, 1 teaspoon salt and 4 tablespoons olive oil. Mix thoroughly, leave to marinate in the refrigerator for at least 3 hours.

2. Marinade for barbecue with lemon juice.

For 2 kilograms of meat (lamb, pork, beef or chicken). 2 onions cut into rings or half rings, juice of 1 lemon, 3 bay leaves, peppercorns (15 peas, per eye), salt 1-2 teaspoons, dried herbs (hops-suneli can be 1 tsp, dried parsley and dill, marjoram, basil - to your taste). You can also add rings and pieces when cooking barbecue bell pepper, cut and pieces of tomato - strung them between pieces of meat.

3. Marinade for barbecue with kefir.

For 3-4 kg of barbecue, 1 liter of kefir with 3.2% fat is required. Cut 4 onions into rings, add 2 teaspoons of sugar, 3 teaspoons of salt (to taste), 3 pinches of black pepper. Keep the kebab in the refrigerator for at least 3 hours.

4. Marinade for barbecue with mineral water and lemon juice.

This marinade is fast. For 3 kg of meat, 0.5 liters of mineral water, juice of 1 lemon, dry herbs (basil, dill, parsley), cumin, barberry (sold in bags), black peppercorns, salt 3 teaspoons (or to taste). Meat can be fried in an hour and a half.

5. Marinade for barbecue with pomegranate or grape juice.

For 4 kilograms of meat, 1 liter of juice is required (of course, you need to use sour juice, without a large number sugar), onions 3-4 pieces, cumin, coriander, red and black ground pepper salt about 4 teaspoons.

What spices can be added to barbecue? Seasoning for barbecue composition.

He loves basil, marjoram, oregano meat very much - you can use dried or fresh herbs. Dried barberry will give spice and a little sourness. Of course, traditionally bay leaf and peppercorns. Uzbeks add zira. Black and red hot peppers, celery seeds, allspice peas, coriander. Suneli hops will also give a wonderful spicy note - thanks to the Georgians. From Abkhazia - sumac or vinegar tree, then you do not need to add vinegar or lemon juice to the barbecue.

You may be interested in:

(module Marinades for meat)

In the city, and even more so in the country, not a single weekend is complete without a fragrant fried meat. We have prepared for you a selection of 15 recipes original marinades. So, this summer you will have at least 15 reasons to go to barbecue.

1. Lemon Juice Barbecue Marinade

Ingredients:

• Meat (lamb, pork, beef or chicken) - 2 kg
• Onion - 2 pcs.
• Lemon - 1 pc.
• Bay leaf- 3 pcs.
• Black peppercorns - 15 pcs.
• Salt - 1-2 tsp
• Dried herbs (parsley, dill, marjoram, basil) - to taste

Cooking method:

Cut the meat into 5x5 cm pieces. Cut the onion into rings. Squeeze juice from lemon. Mix all the prepared ingredients, the meat should marinate for 5-8 hours.

2. Marinade for barbecue with olive oil and basil

Ingredients:

• Meat (beef, pork or chicken) - 2 kg
• Onion - 2 pcs.
• Dried basil - 2 tsp
• Black ground pepper - 2 pinches
• Red ground pepper - 1 pinch
• Salt - 1 tsp
• Olive oil - 4 tbsp. l.

Cooking method:

3. Marinade for barbecue on kefir

Ingredients:

• Meat - 3-4 kg
• Kefir 3.2% fat - 1 l
• Onion - 4 pcs.
• Sugar - 2 tsp
• Salt - 3 tsp
• Black ground pepper - 3 pinches

Cooking method:

Cut the meat into 5x5 cm pieces. Cut the onion into rings. Mix all prepared ingredients, leave to marinate in the refrigerator for at least 3 hours.

4. Marinade for barbecue with mineral water and lemon juice

Ingredients:

• Meat - 3 kg
• Mineral water - 0.5 l
• Lemon - 1 pc.
• Spicy dried herbs(basil, dill, parsley), zira, barberry - to taste
• Black peppercorns - 20 pcs.
• Salt - 3 tsp

Cooking method:

Cut the meat into 5x5 cm pieces. Squeeze the juice from the lemon. Mix all prepared ingredients, leave to marinate for an hour and a half.

5. Marinade for barbecue with pomegranate or grape juice

Ingredients:

• Meat - 4 kg
• Juice - 1 l
• Onions - 3-4 pcs.
• Spices (zira, coriander, red and black ground pepper) - to taste
• Salt - 4 tsp

Cooking method:

Cut the meat into 5x5 cm pieces. Cut the onion into rings. Mix all prepared ingredients, leave to marinate overnight.

6. Marinade for barbecue

Ingredients:

• Meat - 2 kg
• Light beer - 650 ml
• Onion - 4 pcs.
• Garlic - 2 cloves
• ground coriander- 1.33 tsp
• Red ground pepper - 0.5 tsp.
• Black ground pepper - 0.5 tsp.
• Salt - 2 tsp

Cooking method:

Cut the meat into 5x5 cm pieces. Finely chop the onion. Crush garlic with spices. Mix everything, pour beer and let marinate for 5-8 hours in a cold place. Add salt before frying the kebab, after draining the liquid.

7. Marinade for barbecue according to an oriental recipe

Ingredients:

• Meat - 2 kg
• Dry wine- 200 ml
• Soy sauce - 200 ml
• Garlic - 5 cloves
• Ginger root - 3 cm
• Honey - 3 tbsp. l.
• Black ground pepper - 1.5 tsp.

Cooking method:

Cut the meat into 5x5 cm pieces. Grate the garlic and ginger. Warm up the honey a little. Mix all the ingredients, pouring in the wine, soy sauce and adding pepper. The meat should be marinated for 4-6 hours in a cold place.

8. Marinade for barbecue on apple juice with mineral water

Ingredients:

• Meat - 2 kg
• Onion - 1.5 kg
• Apple juice- 0.5 l
• Mineral water - 0.5 l
• Ready spices for barbecue - 1 tbsp. l.
• Salt to taste

Cooking method:

Cut the meat into 5x5 cm pieces. Finely chop the onion. Mix meat, onion, spices and salt, pour everything with juice, diluted mineral water. After an hour and a half, the meat can be fried.