The most delicious marinade for beef skewers so that the meat is soft. Mineral water pork kebab

If you rank the favorite food of mankind, bread will come first, and meat will come second. Bread is a basic thing, you can't do without it. But if we consider meat, no matter what era you take in the culinary sense, everywhere is an ode to barbecue. Without him - nowhere, without him the cookbook of any country will not do. The name, of course, may be different, but the meaning is the same - pieces of meat marinated in thousands of different ways, fried on coals, smell of smoke, spices, and incredibly, breathtakingly delicious. And Neanderthals are to blame for everything, it was they who first discovered the secret of fried meat on an open fire.

Today we will talk about beef skewers. Beef meat has a dense original taste, however, along with small fatty layers, it requires a special marinade and spices. The number of beef skewers recipes is truly limitless. It can be spicy and spicy, with lemon juice and dry herbs, in tomato or mayonnaise, kefir or onion syrup - it all depends on national traditions and personal preferences. This is a fairly tough meat, so you need to choose the best parts of it - a tenderloin with a layer of fat or, for example, the inside of the hind leg. The rump is used for both barbecue and steaks.

Beef kebab - food preparation

Muscular parts of beef, such as the rump, will take longer to cook so that the meat is not as tough. For kebabs, "marbled" beef, where the meat is under the thinnest mesh of fat, enjoys a special advantage. To get this look, when caring for bulls, special conditions are created, and a special daily routine. They say that at fattening they even get a special massage. Therefore, the tenderloin - an oblong piece of meat without bones from the muscles along the spine - is especially soft, the barbecue from it will be tender and juicy. The neck, shoulder blade and ankle take longer to cook, and it will take longer to marinate them - a day or two. The main thing is not to overdry when frying, so that it does not become hard.

Beef skewers - preparing dishes

Barbecue can be cooked using any barbecue - collapsible stones or bricks, or maybe you prefer a camping metal structure. The main principle: heat from open coals. The best coals are obtained from plums, apple trees, cherries - the meat is obtained with a special fruity aroma. Don't forget the skewers. They are laid as close as possible, “close-fitting”, so that the kebab is juicier. Marinate the meat should be in glass, enamel or earthenware. An aluminum pan can spoil the taste of meat.

Beef skewers - the best recipes

Recipe 1: Siberian barbecue in dry white wine

Having prepared a barbecue according to this recipe, you will understand that the right marinade can soften any, even the toughest meat. They are such Siberians, avid hunters, they can turn any meat into edible. It is necessary to marinate beef for a long time, at least a day, but at the exit we will have juicy, melting meat in your mouth.

Ingredients: beef meat (3 kg), onion (1.5 kg), salt, dry white wine 300 grams, vinegar (150 gr.), lemon, black peppercorns and bay leaf (1 pack each), red ground pepper.

Cooking method

So, cut the meat into pieces of 4-5 centimeters. At the bottom of a large saucepan we put a lot of black peppercorns and a whole layer of bay leaf. We distribute the onion on top of the sheet with rings and only then lay the beef on top. Salt, pepper, to taste. Again a layer of onion and meat. We continue until the meat runs out. Sprinkle with pepper and salt on top. The last layer will be onions and bay leaves. Pour the vinegar, cover the pan with a lid and put a press on top: something heavy. We leave for 24 hours. We separate the marinated meat from the juice, transfer it to a new pan and pour wine and lemon juice for 3-4 hours. String on a skewer and delight your guests with Siberian shish kebab. Well-fed and peaceful guests will remember your party and the delicious taste of shish kebab in white wine for a long time.

Recipe 2: Lebanese kyufta kebab

Kufta (kafta) is a Lebanese national dish, a kebab of marinated minced meat. This amazing recipe is requested by everyone who has ever tried kufta. You can prepare the meat in 20 minutes, and it will take you another 10 minutes to cook it.

Ingredients: lean ground beef (750 gr.), onion (1 pc.), parsley (half a glass), salt, allspice, ground black pepper, ground red pepper.

Cooking method

Mix the ground beef, spices and chopped onion and parsley in a large bowl. The resulting mixture is divided into 6 parts and wrapped around the skewer. It turns out six sausages on skewers with a diameter of 3 cm. Fry on prepared hot coals until brown, turning over from time to time. Marinated ground beef kebab is an excellent appetizer, you almost don’t even need to chew it, it will melt in your mouth by itself.

Recipe 3: Beef kebab with pineapple for children on skewers

For the simplest recipe for an exceptionally bright and tasty dish, you need a minimum of ingredients. If you string pieces of meat on small skewers, you get a great dish for a children's holiday. Kids love pineapple chunks, the combination of beef and pineapple just tastes great.

Ingredients: beef (half a kilo), garlic, soy sauce, red, diced sweet pepper (1 pc), pineapple pieces (2 cups).

Cooking method

Mix garlic and soy sauce. We cut the meat and beat it well, marinate for 30 minutes. We string the pieces mixed with pepper and pineapple, in total you get 8-10 skewers. Fry for 10 minutes using the grill or barbecue. Delicious portions of shish kebab are obtained, which can be served with rice or salad. In general, a full-fledged holiday for you and your loved ones!

Recipe 4: Beef kebab in honey marinade with soy sauce

An exquisite version of the Caucasian beef kebab, with a spicy taste, a sample of true Caucasian freshness and vivacity.

Ingredients: beef meat (1 kg), honey (1 tablespoon), soy sauce (80 ml), sesame oil, grated ginger (2.h spoons), garlic, salt.

Cooking method

Cut the meat into pieces and salt. We heat the honey in a bowl, grate the ginger, chop the garlic through the garlic press. We combine the ingredients, pour the resulting mass of meat for 4 hours. Together with the barbecue, we bake vegetables for a side dish, they will be saturated with the aromas of meat. The main thing is to put it closer to you. If there are a lot of people, you risk being late - they will eat everything!

- If you use lemon juice instead of vinegar, be careful: you need a little less juice in volume, otherwise you risk making the meat sour.

- Kefir will make the beef soft and tender. Marinate longer, at least overnight.

- To soften the beef, you can add a little vegetable oil to the marinade.

- The distance from the skewer with meat to the coals should be at least 15 cm.

Barbecue - no matter what meat it is made from, it is amazingly tasty, it smells of smoke if it is on a fire, and cooked in the oven it also captivates with its aromas. Today we have a wonderful summer theme: beef skewers, consider the most delicious marinade so that the meat is soft, because beef itself is harsh, and it is not used enough for barbecue. But in vain.

Beef skewers can be very tasty if you cook it correctly, choose the right meat, and also fry it correctly - on low heat so that the meat has time to cook well and not burn. Today we want to offer you some tips for preparing marinade, which products are suitable and which are not.

Barbecue came to us from ancient times, many millennia ago, our ancestors cooked their own food in this way - after killing game, they roasted it on a fire. Today we have all kinds of electric and gas stoves and barbecues, but nothing compares to a barbecue cooked on a fire, with a good company of friends in nature. And what a huge disappointment it can overtake - the kebab is rubber, dry, which is often found with beef kebab. Marinating this type of meat requires a special approach, having learned all the nuances, you will prepare an amazingly fragrant and juicy dish.

Beef shish kebab from Stalik, video

Unique tips that will help you achieve a magical taste in barbecue, watch and learn from Stalik.

• the part of the back leg, the tenderloin, is best suited;
• the meat should not be fresh, after the slaughter of the animal, the meat should stand for at least 5 hours;
• before pickling, lightly beat off the meat, the kebab will be much softer;
• always marinate for at least 8 hours;
• helps the meat to be juicy and soft, if you put a load on the marinade container;
• cut into medium pieces;
• excellent marinade, suitable specifically for beef - with red wine;
• if the meat is fat - this will only make it tastier, they hurry to remove it;
• so that everyone has enough kebabs - count on 500 g per person, so everyone will eat enough;
• do not put a lot of spices in the marinade so that the flavor of the meat is not interrupted.

Marinade for beef skewers with kefir

• Kefir - 1.5 l (3.2%)
• Meat - 1 kg
• Onion - 2 pcs
• Lemon - half fruit
• Salt pepper
• Peppercorns - 5-6 pcs
• A little dill and basil

Meat, cut into medium pieces (very small ones will be dry, and large ones will burn from the outside, they will be tough inside), grate with black pepper, each piece separately. Don't be lazy.

Coarsely chop the onion into rings, add spices, dill and basil to kefir, lower the beef. The marinade should completely cover the meat, leave to marinate for at least 4 hours, you can cover the container and put a weight on top.

Kiwi Sauce

• Beef - 1.5 kg
• Kiwi - 2 fruits
• Salt pepper
• Half of a lemon
• White onion - 2

Process the beef, remove, if any, films and veins, cut into medium pieces and put in a container. Sprinkle with salt and pepper, you can also use ready-made seasoning for barbecue. Pour freshly squeezed juice, add onion rings and slices of peeled kiwi. Leave to marinate for a couple of hours, it will be enough, the kiwi will do its job.

With vinegar for beef skewers

• 2 kg beef
• A handful of peppercorns
• 1.5 kg of onion
• 10 laurels
• 150 g vinegar
• 1 lemon
• A glass of wine (preferably white, dry)
• Salt, ground pepper (preferably red hot)

Pour pepper into the bottom of the bowl, put 5 bay leaves, half a portion of the onion and prepared meat, sprinkle with red pepper and salt, on top again a layer of onion, parsley, vinegar, and other products. Marinate for about 7 hours, you can leave it overnight.

Delicious.

Marinate with tomato paste

• Beef 2 kg
• White onion 10 pcs
• Peppercorns - 1 spoon
• Lavrushka - 3 pcs
• one lemon
• Grams 200 g tomato paste
• An incomplete glass of wine (preferably dry white)
• 100 ml weak bite (ideally wine, but you can take apple)
• Salt, ground hot red pepper

Put the beef chopped for barbecue into a large bowl to make it easier to mix, add spices, tomato, lemon juice to it and mix with your hands. Put the meat in the dishes, add wine, vinegar, bay leaf and onion in large rings. Marinate for 7-8 hours, covering and placing a load, which should be heavy, seven kilograms.

Beef Marinades with Apple Cider Vinegar

• 1 sachet of seasoning
• 2 kg beef meat
• 2 spoons of apple cider vinegar
• 2 bows
• 4 spoons of water

Grate chopped beef with seasoning (half portion), and rub each slice separately, put in a bucket or other container. Chop the onion into rings and mix with water, do not forget to add vinegar and the remaining seasoning, season the meat and place in a cool place for 5-6 hours.

Delicious and tender with marinade recipes.

with garlic

• Beef 2 kg
• White bow 2
• A couple of mint leaves
• 2 cloves of garlic
• Dried greens (parsley and dill)
• Red wine, dry

Chop the onion and garlic very finely, add chopped mint and herbs to them. We dilute the wine with water - for 2 glasses of wine one water. In the composition of the products, we did not write how much wine, you see it yourself, taking into account the fact that the yushka should completely cover the products.
Pour the beef, and let it brew for at least 5-6 hours.

Marinate with pomegranate juice

• 2 kg beef
• 5 onions
• 600 g pomegranate juice
• 2 tablespoons olive
• Salt pepper

Combine the meat, chopped into medium slices, with onion, chopped into large rings and spices, mashing it well with your hands - so the onion, cut into rings, will release the juice. Now you can add butter, juice - cover, and place a load on top, leave in the marinade for at least 4 hours.

Delicious - lots of recipes.

With soy sauce

• Beef 1 kg
• ½ cup sauce
• ¼ cup wine vinegar
• 1 onion
• 1 tablespoon oil (vegetable)
• 1 clove of garlic
• ½ tsp ginger
• Salt pepper

Chop the onion very finely, cut the meat into medium pieces, mix with all the above products, put under pressure for 3-4 hours.

Korean barbecue marinade

• 2 kg beef
• 1 cup soy sauce
• 0.5 cup - sweet red wine
• 0.5 cup brown sugar
• 1 white onion
• 4 cloves of garlic
• 2 spoons of sesame oil
• Salt pepper
• one pear

Prepare, as expected, a piece of meat for barbecue, grate all the vegetables on a fine grater and mix with liquid products. Place in a bowl, large enough to fit everything, lower the beef and leave to pick up flavors for four hours.

With lingonberries

• 1 kg selected meat
• 100 g cranberries
• 70 g soy sauce
• 3 tablespoons olive oil
• Salt pepper
• 1 spoon of paprika
• 2 teaspoons dry mint

Divide the piece of beef into cubes, about 4 cm, crush the lingonberries with a fork, combine with sauce, oil and seasonings. Lubricate the meat with these marinade, put it in a saucepan and let it soak all night.

With mayonnaise for beef skewers

• Beef tenderloin 2 kg
• 500-600 g mayonnaise
• 2 kg onions
• 2 tsp salt
• One teaspoon each of pepper and paprika

Chop the tenderloin in even portions of no more than 50 grams, chop the whole onion, as for frying. Mix all the products, in the process, squeeze the meat with your palms, as if kneading it. So leave to marinate for 3-4 hours.

Look tasty - add interesting dishes for your outdoor picnic.

With carbonated mineral water

• 2 kg selected beef
• Highly carbonated mineral water
• 4 white onions
• 3 bay leaves
• Salt pepper
• Seasoning for barbecue

Prepare the meat - divide into even cubes, cut the onion into rings-half rings. Mix with your hands, add salt and pepper, do not forget about the barbecue seasoning, pour soda, one finger above the products. Such meat does not need to be marinated for a long time; after two hours, start cooking.

We have told you many recipes for marinade for beef skewers, which will make the meat juicy and tasty, now the main thing is to present it correctly, and the fragrant kebab will delight you and your companions. Bon appetit!

barbecue marinade recipes

How to cook the most delicious beef skewers and the most delicious marinade so that the meat is soft. We comprehend the depths of marinating meat!

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Creating a good barbecue primarily depends on the choice of meat and the method of marinating. Certainly, in order to quality barbecue you will need to know how to cook on the grill, but this stage is only part of the story.

In this article, we will consider the preparation of marinade for beef skewers, such meat is quite suitable for kebabs, which you can easily cook not only from the classics - but also from beef or.

Why you need to prepare a quality marinade

When it comes to softening meat, now many do not experience this need to a large extent. After all, earlier you could often buy a completely incomprehensible piece of beef in the store, which needed to be softened. Now the level of service and trade, as a rule, is higher and for beef skewers almost always on sale entrecote part or other suitable pieces.

If you don’t need to soften the meat, then you don’t need a marinade - you ask. Not at all, firstly, you need to soften the meat a little, and secondly, the marinade will be needed mainly in order to make a good taste. You will be surprised how much tastier kebabs are prepared from well-marinated meat.

How to marinate meat for beef skewers: marinade recipe

In order to make, take the appropriate cuts of beef. You don't want fatty cuts, but those that are tough. The best option is something like the dorsal part, that is, such muscles that have not become rigid, since they have not worked hard, but have not accumulated much fat either.

Do I need acidity in the marinade? In fact, not always. If the meat is of high quality, then softening the pieces is practically not required, and you can generally not use components that give acid:

• vinegar;
• wine;
• beer;

• kefir;
• lemon juice.

Therefore, the following recipes do not use the sour component at all. It is much more delicious to make a marinade based on the best meat supplement - Luke.

It is with onions that meat is perfectly “friendly” and becomes more appetizing, this fact applies not only to barbecue, but in general to almost all meat dishes.

Onion juice marinade with spices

Often in the marinade, you can observe onion cut into rings or onion in large pieces. In fact, this option is completely illiterate, because, in fact, only onion juice is needed for pickling, and if you throw large pieces of onion into the meat, then there will be a minimum of juice on the surface of the meat.

The best thing chop a few onions in a meat grinder or blender and drain only the juice from there. This liquid will become the basis for the marinade, which you will supplement with spices.

Take for this marinade:

These components must be mixed with meat and onion juice. For pickling you will need no more than an hour, after which you can start cooking barbecue.

Marinade with onion puree

In this recipe, you use onion puree as the base. Grind the onion through a blender and rub the meat with this puree.

• mustard - quite a bit, literally about half a spoon will be enough;
• vegetable oil - a couple of tablespoons;
• ground pepper for flavor - a couple of tablespoons;
• crushed bay leaf - one thing;
• star anise - one piece for the whole dish.

In this marinade, each component harmoniously complements the others. Eg, mustard will soften the product better, and vegetable oil allows the meat to be better saturated with aromas and tastes.

If you know some of the subtleties, you can better marinate the kebab and cook more delicious meat. Let's take a look at the basic tips for cooking barbecue.

• Choice of meat. Fresh meat is not the best option for barbecue. In fact, it is better to purchase the so-called sagging beef, that is, one that has sagged in the carcass for at least 24 (and preferably 48) hours.
• The size of the pieces. For pickling, and in general, it is most convenient to make pieces of meat the size of one piece, that is, cut the kebab into pieces that are convenient for a person to immediately take and chew.
• The best options for beef for barbecue are: dorsal parts, tenderloin, shoulder blades.
• Add few spices and seasonings to the marinade. It is necessary that the meat be supplemented with different shades of tastes, but the taste of meat needs only to be emphasized and supplemented, and not overshadowed.
• Experiment with the marinade. The suggested recipes are only the basis on which you can string your own supplements. Try your own variations to make the meat taste perfect.

How to properly and tasty cook beef skewers. Beef skewers - general principles and methods of preparation. All kinds of meat dishes are an integral part of all national cuisines of the world.

Since ancient times, meat products have been included in the daily diet of any person, with the exception of those who voluntarily refuse meat for one reason or another. You can cook meat in a variety of ways. Yes, there are many types of meat. But, probably, one of the most favorite meat dishes for many of us is barbecue.

Shish kebab is meat cut into square pieces, pre-marinated and fried over an open fire or on coals. A distinctive feature of shish kebab is its indescribable aroma, because meat cooked on coals always smells of smoke. Barbecue can be made from absolutely any meat, but most often it is made from pork, chicken and beef. It is about beef kebab and the secrets of its preparation that will be discussed in this article.
Beef is considered not only tasty, but also healthy meat, which smells very fragrant during cooking. The taste of beef is quite original and different from the taste of any other meat. In most cases, we are accustomed to using beef meat in the preparation of all kinds of soups. This is due to the fact that beef itself is somewhat harsh and requires a long heat treatment to become soft. However, if you know a few tricks and little secrets, then you can cook an excellent juicy and tender barbecue from beef.
Firstly, beef tenderloin is suitable for cooking barbecue, that is, the meat should be without bones, films and veins. Secondly, it must be fresh meat from a young animal. Old beef is best left for stewing or making soup. And, thirdly, before cooking the barbecue, the meat must be thoroughly marinated. That, in principle, is all the wisdom that will help you cook delicious beef skewers.
If we talk about the marinade, then there is no one special recipe that is guaranteed to make the meat juicy and soft. There are countless recipes for barbecue marinade, and each of them certainly deserves attention. The marinade can be spicy, sweet or spicy. It is prepared with the addition of vinegar, lemon juice, spices and fragrant herbs. You can simply marinate the meat in kefir, mayonnaise, beer, wine or tomato sauce. In general, everything here will depend solely on your personal gastronomic preferences.

Beef kebab - food preparation

When choosing beef for barbecue, give preference to its sirloin. It should be meat without bones and veins, but a little fat must be present, only then you can cook a juicy and tender kebab. The ideal kebab comes from marbled beef, but finding it is not an easy task, especially if we are talking about fresh, not frozen meat.
The beef tenderloin is thoroughly washed with cold water, cut into medium-sized square pieces and marinated. You can marinate meat from several hours to several days, because the longer it is soaked, the juicier and softer the kebab will turn out.

Beef skewers - preparing dishes

Traditionally barbecue is cooked on the grill. This is such a special design, made of disassembled stones, bricks or heat-resistant metal. The most important thing here is to make a fire and wait for the moment when the embers and firebrands begin to smolder. The best and tastiest kebab is cooked on coals from some fruit tree, for example, from a cherry or an apple. Then the meat acquires a special sweetish aroma. Pre-marinated pieces of meat are mounted on skewers. Skewers must be made of high quality metal. They should be laid on the grill as close as possible to each other - then the barbecue will turn out much juicier. Periodically, the skewers must be turned over and twisted so that the meat does not burn. You can independently adjust the degree of roasting of meat depending on your taste, but the most important thing is not to overcook the meat, otherwise it may turn out to be tasteless and dry.
Marinating meat is best in glass, enamel or earthenware. Dishes made of low-grade aluminum can significantly spoil the taste of the future barbecue.
Beef kebab - the best recipes

Recipe number 1. Beef skewers in mayonnaise

Shish kebab marinated in mayonnaise is especially popular among males. And they are known to be the best cooks. We will tell you how to cook a delicious juicy kebab marinated with mayonnaise and lemon juice. And garlic and fragrant spices will give it a special tart flavor.
To prepare beef skewers in mayonnaise, you will need the following ingredients:
1. Beef tenderloin - 1 kg.
2. Mayonnaise - 400 grams.
3. Lemon - 2 pieces.
4. Garlic - 5 cloves.
Cooking instructions:
1. Rinse the lemons under running water and pour over with boiling water. Peel the zest from the lemons and squeeze the juice. In a deep glass bowl, combine lemon juice, zest and mayonnaise. We clean the garlic from the husk and pass through the garlic press. We send the chopped garlic to a bowl, add salt, ground black pepper and your favorite spices, mix everything thoroughly until a homogeneous consistency. The barbecue marinade is ready.
2. Wash the beef tenderloin under running water, dry it with paper towels and cut into small square pieces. We put the meat in a bowl with marinade, cover with a lid or cling film and send it to marinate in the refrigerator. The meat should be marinated for at least ten hours, so it is best to leave it overnight. And in the morning you can go to nature and start directly cooking barbecue.
3. Thread the meat on skewers and fry over hot coals until a golden brown appetizing crust is formed. Periodically, the skewers must be turned over, otherwise the kebab may burn. Carefully remove the finished kebab from the skewers with a kitchen knife, put it on a large beautiful dish and garnish with finely chopped fresh dill or parsley. You can eat barbecue with fresh vegetables, bread or just with tomato ketchup. Bon appetit!

Recipe number 2. Beef skewers in mineral water

We bring to your attention another time-tested recipe for making delicious and juicy beef skewers. Mineral water with lemon juice will be used here as a marinade, so even those who follow their figure and follow a diet will like this barbecue.
To prepare barbecue in mineral water, you will need the following ingredients:
1. Beef tenderloin - 2 kg.
2. Mineral water with gases - 1 liter.
4. Lemon - 1 piece.
5. Salt, ground black pepper, spices and seasonings to taste.
Cooking instructions:
1. Thoroughly wash the beef tenderloin under running water, dry it with paper towels and cut into medium-sized pieces. We clean the onion from the husk, rinse and cut into half rings. We put the chopped meat and onions in a deep glass or enameled bowl, add salt, ground black pepper, spices and seasonings, fill the meat with sparkling mineral water. Mix everything well and send the bowl, covered with a lid, to the refrigerator for 8 hours, and even better at night.
2. Rinse the lemon, scald it with boiling water and squeeze the juice out of it. After the specified time, we take out a bowl of meat from the refrigerator, add lemon juice there, mix and marinate for another four hours.
3. We string the marinated meat on skewers and fry over hot coals. Skewers need to be turned over. To check the degree of readiness of the kebab, carefully cut one piece with a knife. If the meat is reddish inside, then continue to fry the kebab for another ten minutes. We remove the finished kebab from the skewers and serve it hot with a glass of dry red wine.

Recipe number 3. Beef skewers in kefir

For a very long time, experienced culinary masters have noticed that kefir is able to remarkably soften meat and make it very tender and tasty. Kefir gives the meat a spicy sourness, and shish kebab marinated in kefir turns out to be simply amazing.
To prepare beef skewers in kefir, you will need the following ingredients:
1. Beef tenderloin - 1 kg.
2. Kefir - 1 l.
3. Onions - 2 heads of medium size.
4. Half a lemon.
5. Fresh dill and basil - 50 grams.
6. Salt, ground black pepper, spices and seasonings to taste.
Cooking instructions:
1. Rinse the beef tenderloin thoroughly under running water, dry it with paper towels and cut into small pieces. We rub each meat piece on all sides with salt, black pepper and your favorite spices.
2. Peel the onion, rinse and cut into half rings. Scald the lemon with boiling water and squeeze the juice out of it. Rinse fresh dill and basil under running water, dry and finely chop. In a deep glass bowl, combine kefir, lemon juice, chopped herbs and spices. Mix thoroughly until smooth.
3. Put the meat pieces into the resulting marinade, put the bowl in a cool place for several hours or overnight.
4. After the meat is well marinated, we put it on skewers along with onions and fry over hot coals, periodically turning over. Drizzle the rest of the marinade over the meat while frying.
Serve shish kebab with fresh vegetables and finely chopped greens. Bon appetit!

Recipe number 4. Beef shish kebab at home

Surely each of us is familiar with the situation when you suddenly feel an unbearable desire to taste a barbecue, but there is no way to get out into nature. The chefs of Georgian cuisine have come up with a wonderful way out of this situation. It turns out that for cooking barbecue it is not at all necessary to make a fire and install a barbecue. You can easily cook a delicious juicy kebab without leaving your home. And we will cook beef skewers in an ordinary frying pan.
To prepare beef skewers at home, you will need the following ingredients:
1. Beef tenderloin - 1 kg.
2. Onions - 5 heads of medium size.
3. Dry white wine - 1 glass.
4. Vegetable oil - 100 ml.
5. Salt, ground black pepper, spices and seasonings to taste.
Cooking instructions:
1. Wash the beef under running water, dry it with paper towels and cut into medium-sized pieces. We clean the onion from the husk, rinse and cut into half rings.
2. In a frying pan, heat the vegetable oil, spread the chopped meat and simmer under the lid until it gives juice. Lower the heat and simmer the beef for ten minutes. Then again we make the maximum fire and wait until all excess liquid has evaporated. Do not forget to stir the meat from time to time.
3. After an appetizing ruddy crust has formed on the meat, pour dry white wine into the pan. Reduce the heat, cover the pan with a lid and simmer the meat in wine for ten minutes. When all the wine has evaporated, add onion half rings, salt, ground black pepper and your favorite spices to the pan, mix and fry until the onion acquires a golden hue.
We serve the finished barbecue to the table along with onions and your favorite side dish. Bon appetit!

1. Using vinegar or lemon juice for cooking, strictly follow the proportions indicated in the recipe. If you overdo it, then the kebab will turn out very sour.
2. Marinate beef before cooking barbecue for at least eight hours.
3. When cooking barbecue, make sure that the distance from the coals to the skewers with meat is at least twenty centimeters. If the meat is too close to the coals, it will inevitably start to burn.
4. A small amount of vegetable oil added to the marinade will help soften the beef.

Hi all. Spring has come and the weather has become noticeably warmer. I live in Central Asia and we can say that at the moment it is very warm and even hot. So, in light of this, my friends and I recently went out into nature - on vacation. It was a very hot day - the thermometer in the afternoon showed a little more than 30 degrees Celsius. It is still too early to swim, as the water is still not warming up well, but for a good outdoor recreation, now is the best time for us.

In general, we left the city, away from the hustle and bustle of the city. The question of what to cook with us, of course, was decided immediately. What would a holiday be without barbecue? On that, they decided that the main dish would be pork skewers. The rest did not bother either. We took with us vegetables for salads and okroshka, a variety of drinks, light snacks we grabbed from home, already ready.

We marinated the barbecue meat the day before. In my opinion, this is convenient from several sides: everything is at hand at home and it is more convenient to marinate shish kebab in the kitchen - firstly. Secondly, the meat is marinated much better and, therefore, the kebab is tastier and juicier. The third plus is that upon arrival at the place of rest, you will have other chores: for example, you will need to decompose, collect and chop firewood, and prepare salads.

How to marinate pork so that the kebab is soft and juicy

Surely everyone at least once in his life tried to cook this dish. Some people get it right the first time, while others don't. It all depends on what recipe you are cooking and who is cooking.

Let me start by saying that cooking barbecue is a man's job. In no way do I want to offend women, but still I think that most will agree with me. To be honest, I have never seen a woman at the barbecue. After all, you must admit that preparing firewood and lighting a fire is by no means a female occupation. Yes, and the process of frying, too. Ladies, no offense!

So, the entire cooking procedure can be conditionally divided into several stages: marinating, preparing the barbecue and frying. However, these three stages are also divided into several steps:

1. For pickling, you need to choose and cut the meat correctly, prepare all the necessary ingredients and marinate the meat in the correct sequence.
2. Preparing the brazier is the choice of fuel (firewood) and, accordingly, the brazier itself.
3. Grilling a barbecue is one of the most important steps with a lot of subtleties and nuances that must be taken into account.

How to choose meat for barbecue

To cook a barbecue, the first thing you need to buy meat. And to make it tasty and juicy, you need to purchase the right meat, no matter what you cook it from: whether it be pork, beef, chicken, lamb or fish. The main thing is to initially take the choice of products very responsibly.

I do not think that you will get a tasty dish from an old piece of meat stale on the counter. And this is regardless of how you marinate it. The maximum that can work out is the “Friendship” barbecue - chew it and tell it to your neighbor. Of course, you can add kiwi or something else containing acid to the marinade, which will simply make the meat look like a chewed rag. Believe me, this is not entirely correct.

To prevent this from happening, it is advisable to take only fresh (not frozen) meat - this is the first. For pork skewers, the ideal option would be to buy a pork neck, but with the right approach, it will also turn out very well from other parts - this is the second.

As for the quantity, you can easily calculate it from a simple formula: 0.6 kg is enough for 1 adult man, 0.5 kg for a woman, 0.3 kg for a child. If you plan to go on a picnic, as we did, then take a little more. After all, everyone knows that in the fresh air the appetite is played out in earnest. Adhere to the principle - it is better to let it remain than not enough.

What pieces to cut the meat so that the kebab is not dry

Now let's figure out how to properly cut pork. Too small pieces will turn out dry, like crackers. If you cut it too large, it will turn out that by the time the meat is charred on the outside, it will still be raw inside. A lot also depends on the fire, but we will talk about this a little later.

So, the most suitable size will be about 5 by 5 cm. It is not necessary to measure with a ruler. Estimate by eye and try to cut into equal pieces along the fibers. Thus, the kebab will be fried evenly. We figured out the meat, we move on.

What ingredients to use and in what order to add them to the marinade

There is no clear set of ingredients for cooking barbecue. It all depends on personal preference. Meat for this dish is marinated on everything: it’s kefir, and tomatoes, marinated in soy sauces, vinegar, fruits and juices, pomegranates, mineral water, wine and beer, they add a wide variety of spices, onions and even mustard.

You can try everything and choose the best for yourself. I have tried different marinades. And you know what I can say? All of them are good in their own way. The main thing is not to overdo it with the selected spices and everything will be “good”.

and a recipe to boot. I recommend reading.
As for when to add the ingredients and in what order, everyone has their own opinion on this matter. Personally, I do this:

1. First, I add coarsely chopped onions to the chopped meat, carefully squeezing the juice out of it with my hands.
2. Salt comes next.
3. Then peppers - paprika and black ground
4. Spices to taste - what you like (I try not to add)
5. Further bay leaf and sunflower oil

This sequence is for the simplest recipe, but it can also be a little different, depending on what you are going to marinate the future kebab on. So let's now look at several options for preparing this favorite dish of all.

How to cook delicious pork skewers. Top 7 barbecue marinade recipes to keep the meat soft and juicy

What is the secret of a delicious, soft and juicy kebab? The answer is simple - in fresh meat, the right marinade and good frying. We dealt with meat above. Now let's look at 7 recipes for a good marinade to get a dish that you will want to cook again and again.

Shish kebab in vinegar marinade. How to cook vinegar marinade

Vinegar marinade is the most common, but everyone makes it differently. This is the simplest, one might say classic, recipe of all that I know and about which I have read and heard. There is nothing superfluous here. Everything is pretty simple and easy. It turns out very tasty. Try it and I think you will like it too.

What do you need:

• Pork neck - 5 kg.
• Diluted vinegar 9% (per 100 grams of vinegar 200 grams of water)
• Bay leaf
• Black pepper (peas)

Cooking:

That's it, it's simple and easy. No wonder they say: "Everything ingenious is simple!". Cook and enjoy.

How to cook barbecue in your own juice with lemon

A good marinade recipe with lemon. The shish kebab turns out to be very tasty, with a pleasant aroma and a special note in taste that the lemon gives.

Ingredients:

• Meat - 2 kg.
• Onion - 1.2 kg.
• Lemon - 2 pcs.
• Pepper

How to cook:

1. Cut the meat into pieces.
   
2. Cut the onion into half rings.
   
3. Next up is the lemon. Dip it in boiling water and cut into small pieces.
   
4. Let's start marinating. We put the meat in a deep bowl in layers, then pepper, salt, put the onion and lemon, squeezing the juice out of the last two a little.
   
5. Repeat step 4 with all remaining meat.
   
6. Squeeze well with your hands so that the lemon and onion give juice.
   
7. Cover and leave for 6-7 hours.
   
8. The marinade is ready, it's time to start frying.

Mineral water pork kebab

Marinating pork in mineral water is an excellent solution for getting a soft and juicy kebab in a short time. Everything is done quite simply. Let's take a look at the cooking process.

What you need:

• Pork - 3 kg.
• Onions - 6 medium onions
• Bay leaf
• Ground black pepper
• Seasonings to taste

How to cook:

1. Cut the pork into equal pieces. Salt.
   
2. Finely chop the onion, put it in a bowl and salt it so that it gives juice.
   
3. We crush the onion with our hands. Add 3-4 bay leaves to it.
   
4. Put the meat in this bowl. Sprinkle with pepper and seasonings (I personally do not add seasonings).
   
5. Mix well.
   
6. Pour the meat with carbonated mineral water.
   
7. Cover with foil and leave at room temperature for 1.5-2 hours.
   
   

   If you have time, it is better to send it to the refrigerator for 5-6 hours, it will be even better.

8. We prepare the fire and after the required time we start frying.

Marinade for barbecue on kefir

When I first cooked this recipe, I did not take into account one important point - kefir should not be sour. As a result, no one began to eat the cooked barbecue. Therefore, take non-sour kefir. The meat will be very tender and tasty. Yes, and be sure to send the future barbecue to marinate in the refrigerator so that the kefir does not turn sour. Is it a little...

Ingredients:

• Meat - 2.5 kg.
• Kefir - 1.5 liters.
• Onion - 1 kg.
• ground bay leaf
• ground pepper

Cooking:

1. Wash, dry and cut the meat.
   
2. In a separate bowl, cut the onion into half rings and squeeze a little.
   
3. Pepper meat and onions.
   
4. Add ground lavrushka to both "containers" (you can also use leaves)
   
5. Combine onion with pork, mix.
   
6. Now fill the whole thing with kefir and mix well again.
   
7. Cover and send to the refrigerator for 8-10 hours.
   
8. Salt the meat 1 hour before frying.
   
9. Marinade on kefir is ready. You can barbecue.

marinade recipe with tomatoes

If you like grilled vegetables, you will love this recipe. Let's cook a barbecue with tomatoes. In addition to the fact that you will have vegetables fried on the fire, the meat will also turn out to be very juicy and tender, because during frying, juice is released from the tomatoes, which soaks the barbecue.

If during frying you prefer to lubricate the meat with marinade, then this is not necessary here, since everything happens by itself. Try it. I'm sure you'll like it.

Products:

• Pork - 1.5 kg.
• Tomatoes - 700 gr.
• Onion - 500 gr.
• Table vinegar - 0.5 cups
• Ground pepper (black, red)

How to cook:

Shish kebab in tomato juice

Probably many have heard and even tried to cook a marinade with the addition of tomatoes. Have you tried seasoning meat with tomato juice? If not, then be sure to try it. Barbecue soaked in juice. turns bright red. The result is very appetizing and, most importantly, delicious.

If there is no juice, then it’s a good idea to add a tomato to the marinade instead, which is added to the frying. Surely many preserve it for the winter. For 2 kilograms of meat, a half-liter jar of tomato will be enough. Personally, I often add tomato than juice. A matter of taste.

What do you need:

• Pork neck - 2 kg.
• Onion - 0.9 kg.
• Pepper mix
• Tomato juice

Cooking:

Classic barbecue marinade recipe

I present to your attention the easiest way to marinate. Here we will not use anything extra, but the result will be just as good, and maybe even better. This is probably the very first recipe according to which they began to cook barbecue.

The recipe is good in that you will only need to buy pork, and everything else can be found in the kitchen. The time is also pretty fast. Ideal if you don't have time to wait for the meat to be ready to fry.

Ingredients:

• Meat - 1.5 kg.
• Onion - 1.5 kg.
• Pepper

Cooking:

Rules for frying barbecue on the grill

Decided to cook barbecue on the grill? Then I want to tell you what kind of firewood to use, which brazier is best suited for this and how to properly cook on it.

A good barbecue should have:

1. Openings for oxygen access. They are on the side or on the bottom of the barbecue. Both options are not bad in fact.
2. Thick walls, since it is thick walls that maintain the temperature at the right level.

Birch or oak is suitable as firewood. The best option would be firewood from fruit trees. They will give the dish a unique flavor. The most ideal option would be a vine. But not everywhere grows a vineyard, so use what is.

In no case do not take into account acacia, mountain ash, poplar and all conifers. Not only will the taste of the dish go bad, but you can also spoil your health. In the process of burning, these trees emit resins that are very harmful to the body. Also, do not throw plastic and polyethylene products into the fire. They are also very harmful.

The fire must be completely burned out. After that, you can “spread” the coals all over the barbecue and wait until it is slightly covered with ashes. Now is the time to start grilling the barbecue.

The distance from the coals to the meat should be about 15 centimeters. This is the most optimal height for barbecue. They put the meat on the fire. And when to turn over? Listen to meat. As soon as the meat begins to “sizzle” from the side of the fire, the lard drips onto the coal and such a pleasant smoke rises, it is at this very moment that you need to turn the meat over. If you turn it over in time, the meat will never burn. Brown the meat evenly on all four sides.

The whole frying process takes approximately 10-12 minutes. If you can’t determine by eye whether it is ready or not, then use a knife. Make an incision and see what it looks like inside. The main thing is not to overdry the barbecue. It should be light pink on the inside, with light gray edges and a ruddy crust on the outside. The resulting juice should be transparent, and the aroma must be unique. Only then the kebab is considered ready.

How to cook barbecue in a jar

Did you know that you can cook barbecue without coal, firewood, smoke and without barbecue right in the house. Of course, it will not be one hundred percent the same as we are used to cooking outdoors, but still. What to do if there is no opportunity to go out into the fresh air, and the soul wants a barbecue? An oven and a regular jar come to the rescue.

You can use any marinade that you like best - there are no special rules here.

So, you decide on the marinade yourself, and I will only give you recommendations on how to cook barbecue in a jar.

That's the whole cooking procedure. In my opinion, it works best with the addition of kefir to the marinade. And what do you think? And have you ever cooked in a bank? Share your experience and tell us which marinade recipe is best for barbecue in a jar.

Cooking barbecue on skewers in the oven

If the previous method with a jar does not suit you, then there is another way to cook in the oven on a baking sheet. Any marinade can be used. How to cook barbecue in the oven? Very simple:

Here is a kebab that you can cook right at home, without any hassle. I am sure that not everyone will be able to distinguish it from a barbecue cooked on coals. Try it and see for yourself. Bon appetit!

What is the best recipe of all to get a soft and juicy kebab

So we figured out with you the secrets of cooking barbecue. But which of all the recipes is the best? To answer this question, you need to try to cook everything. After all, tastes do not argue. Someone will like it with lemon, someone with kefir, someone with soy sauce, and someone generally doesn’t like shish kebab in any form. Yes, I don't like it. I know people who don't like this dish. Take at least vegetarians, because they are generally against the use of any meat.

Or maybe you have already tried to cook according to all these recipes and have already chosen the most delicious and juicy one for yourself? Then please share your opinion. It will be interesting to find out what exactly in this or that recipe you like the most.

Or maybe you have your own special recipe in stock, which not everyone knows about? It would be great if you share it. It's very interesting to learn something new.

On that note, I want to draw the line. I wish you a pleasant stay, delicious kebabs in a cheerful company in the open air. Bye!

P.S. We had a great rest then. We arrived home very tired but happy. It turns out interesting, like you are going to rest, but you get tired a lot more. Probably, this is the beauty of nature trips, otherwise no one would aspire to such trips ...